![]() ![]() There was a great AMA with some chili tasting guy on here a while back and he said that at the tasting comps, people deliberately throw up afterwards, to avoid the agony of 4 hours of it working its way through your system. I had loads of it & took it out with me for home, having it on various stuff, but, again, the flavour and taste of heat is arguably not worth it for the stomach destruction it causes. The chef at Red Hot Chili Pepper (restaurant) in San Carlos, CA, USA, made me up a bowl of their "sign a waiver" spicy chicken sauce, since they do it family style and my SO wouldn't be able to handle/enjoy it. but more so, gives me evil farts and often powerful stomach cramps. I bought some scorpion paste in Seattle when I was there on holiday and putting the tip of a knife into a bowl of noodles makes it pretty spicy. While I agree with others that there's culinary value to these and the trinidad moruga scorpion, I've recently come to a similar point of questioning my motives. Constant exposure is the key, which I'm sure you know. I can only handle 100-150k reliably before the flavor gives way to intolerable heat, but a couple years ago it was much lower. You'll probably find you can eventually tolerate the heat and get the flavor directly. Of course, I'll try it with some Carolina Reapers or Butch T's if I ever get ahold of some, but something tells me the result won't taste as good.īut you also have to consider your 400-500k tolerance is way higher than most people. It's my new favorite, and I'm pretty sure that flavor wouldn't have worked with another pepper. Instant sauce that's almost pure ghost flavor. Then I just blended them with a big tomato, half a bulb of garlic, a cup of vinegar, and a teaspoon of honey. I got a package of them at Schnucks, and removed the placenta. I know they're way too hot to eat raw (for me), so I improvised. They tend to have a smokey yet savory tang I tend to really like. I thought the same thing until I tried a few ghost-based sauces. Please keep all megathread related topics to the meathread. If you post a video containing foul language, please mark it NSFW. In other word simply please don't be a jerk. Racism, exceptionally foul language and non-playful name calling will not be tolerated. If the recipe is in the image link please note so. Please include name of establishment/location or the recipe in the comments or your post will be removed. ![]() No posting pictures of just food without adding any context. Memes are welcome but please keep it to a minimum. The world’s hottest chilli pepper is officially the Carolina Reaper, with a blistering 1.6 million Scoville heat units, 275 times hotter than a jalapeo, followed by Trinidad Scorpion and 7 Pot. ![]() Describe or review the product we'd like to hear your thoughts. Please don't just link to a company's website/store. The vendor's thread goes up on Sunday nights and comes down on Wednesdays. This includes Kickstarter and Indiegogo campaigns. Store owners, hot sauce makers, basically anyone with anything to promote either directly or indirectly must post it to the weekly vendor's thread. A place to talk about all spicy things, including hot sauces, salsa, recipes, and growing chiles.Ĭhiles Multi: r/spicy, r/hotpeppers, r/hotsauce, r/spicyswap, r/askpepper, r/pepperhowto. ![]()
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