f13.net

The world has a new hottest chili peppe (the 'Ghost Chili')r, it's about twice as hot as a habanero:

http://www.msnbc.msn.com/id/20058096/ (http://www.msnbc.msn.com/id/20058096/)

If you think you’ve had a hotter chili pepper, you’re wrong.

(http://img337.imageshack.us/img337/3622/apindiaschiliny9.jpg)


But I'm sure you've had hotter.

Dear god, why?

Just put a taser in your mouth.

My band used to play that 'I can eat a hotter pepper' game. Fuck that shit. I built up a great tolerance for heat, but really, I prefer flavor. Franks Red Hot > Tabasco's almost flavorless heat.

I think the people who bred this pepper are terrorists!

Holy shit. I want to try a tiny bite.

Me want.

This needs to go in some meaty chili, stat.

Of course, I guess I could just use twice the habaneros.

Same.

I got to try some habanero hot sauce.  And by try, I mean I dipped about 1/8" of a toothpick into the stuff and it about lit my mouth on literal fire.  It felt like melting flesh.  Quick chili high.

I think I know what's going in next years chili for the work cookoff...

I've never understood the fascination with hot food. To me it's some kind of chest beating bullshit to prove manliness or some shit. With this new one, you might as well just literally light your mouth on fire. It'll "taste" just as good.

The interesting thing is that when you eat something so hot that you cannot see straight, it's like looking into the eyesockets of God as your head floats free of your shoulders.  Even better, half an hour later and you're unharmed.  For me it's not at all about proving anything, since I am already totally awesome, but about the simple experience of the pain.  It also makes your mouth totally sensitive and everything has a stronger taste.

Sort of, but it's more curiosity for me than anything. I mean, anyone could tell you the stove was hot when you were a kid, but some of us just had to touch it.

For anyone who didn't read the article:


And even better:


And this is coming from the guy who's been eating them his whole life.

Do want.

I've never considered spicy food something bragable. It's just something I like. Too much is pointless, though - I ate a fresh, raw habenero once. I thought it tasted like a bar of soap. Since then I've only bothered with nose-running-but-flavorful West Indian sauces. And Chipotle. I've always loved smoked food.

Totally awesome.

I don't like chipotle.

It causes an endorphin release because your brain interprets the sensation as pain. I get a bit buzzed from spicy food. Yucateca Habanero Sauce is napalm hot but also has amazing flavor that burns its way down your esophagus.  :inluv: Since peppers are fruits, they do have unique flavor all their own, you just have to smell them before you pop them in your mouth.

I've had hot enough. My mom grows Thai chili peppers.. Everything except the hottest of the hottest peppers beats them. I can eat just about anything most people whine about.

I even used to get tortured with that stuff. My mom used to dry them out, and sometimes.... When I'd be chilling, watching TV, or even sleeping, my brother would just break and rub one of those dried peppers all over my face. I've pretty much disowned that guy for that kind of shit.

Why can't you leave? Because you don't want to because the peppers are so awesome? Because you die? Does some evil force prevent you from leaving?

Is this in any way related to Persephone eating the half pomegranite and having to live in Hades half the year?

Who are you even talking to, MArgalis.

Yes.

I find that it can burn out my palate and mask the flavors of foods, unlike MSG which scrapes the taste buds nicely, opening them up for taste sensations!

Spicy foods tend to clear my nose and cleanse my palate and invite the awesome. I fucking love spicy foods. I need to find a Burmese joint in Phoenix.

You mean curry, right? A nice plate of mutton phal or something.

And then a few hours later, the pain begins anew, yet on the opposite side of the body.

That said, spicy food is teh roxxor.

Burmese? Good luck!

As far as Mexican food goes though, a lot of Arizona stuff is great methinks.

That's probably blasphemy coming from a Texan, but what the hell. I'd rank it NM/AZ >Tex-Mex > Cali. Recipe and spiciness wise.

Did you get tired of the cutting scars? :(

I work with a Burmese couple. They make sushi where I work and when they feed me, I fix their computers for free. I'd be happy to get some recipes for you, if you like.

Oh, AZ is amazing for mexican. AMAZING.

Yea, finding burmese shit will be hard.


Yes, awesome, spicy stuff plz.

I'll ask them tomorrow. I know they have a really good recipe for fish head soup using snapper. It's amazing.

It's not the hottest, but so good.

(http://upload.wikimedia.org/wikipedia/commons/thumb/1/1e/Sriracha_hot_chili_sauce.jpg/300px-)

/not my hand

Yup, it's the preferred hot sauce for making spicy tuna rolls, at least around here.

Same. They also have a sweet chili sauce too which is excellent on salads. It retails for about $4.50 USD at my local Asian market. I also think they have one with garlic in it too.

That stuff is teh awesome.

Our favourite:  (http://www.lingham.com/home.htm)

(http://www.ffmb.com.my/chili1.jpg)

(http://i6.photobucket.com/albums/y222/Abagadro/3f24_homers_chililoeffel.jpg)

Bring on the insanity pepper!

I love spicy food.  Not jalapenos as I don't like the taste, but anything with habanero or other types of chilies I enjoy.  Spicy thai foods are amongst my favorites.

I'm partial to Cholula.  I'd put it on most anything if it wasn't so damn expensive.  Adds a lot of flavor along with the heat.

Are you talking about the mild sauce that parades around as a hot sauce that's put on every mexican restaurant across the states?

Please don't be talking about that.

Also, $4.25 a bottle is about the low end of hot sauce.

This stuff is awesome in phó.

cock sauce. delicious.

It's the "totally unharmed" part that makes spicy food better than self-mutilation (among other things!), plus the fact that hot chilies hurt far more than a cut.  Then there's the previously-mentioned benefits for the nasal passages and palete... for some people apparently.  Spicy food is unfair to some.  I would have to assume that if the pepper isn't enhancing your tastebuds, you aren't sufficiently high on the Scoville scale.  Jalapenos do nothing for me, so I would advise going higher.

Funny thing, it doesn't bother me on the "other end" anymore, not since I have improved my diet overall.  I regularly eat at a thai joint near the office (Spoon on Marietta St. between Means St. and Boss St., highly recommended for cost/food/view) and although I can feel it burning my belly afterwards, I don't have any evening-terrors.

Besides, if I like spicy going in, what makes you think I'd be afraid of it going out?

I am so going to Los Dos Molinos tonight. All this talk of spicy has made me...desire their salsa.

You can get good hot sauces for $2-3 at Latino grocery stores. Hot sauce is never expensive! This stuff will eat through steel, but is delicious:

(http://www.grindhot.com/tecotrio.JPG)

Jesus. Between Cholula and that Yucateca shit, i don't know if I can trust you people anymore.

That shit is NOT hot sauce. Hot sauce is an f'ing art. None of that mass market stuff has good flavor at all.

Yucateca has good flavor! It is slightly fruity. I don't just add it for heat. My favorite all-around-eat-it-on-plain-rice hot sauce is gochu jang.

(http://farm1.static.flickr.com/160/368669541_5efdc97c5b_o.jpg)

(somebody's bad photo on flickr)

Where I get hot sauce. (http://www.tearsofjoysauces.com/store/customer/home.php)

I need to do another order from them now that we're going to start cooking at the house again. But anyway, they're great. And have nearly everything that's worthwhile.

(http://www.davesgourmet.peachhost.com/ct_dain.JPG)

A little goes a long way. It actually has a nice flavor to go with the volcanic heat. Now they have an even hotter one, which scares me-

(http://www.davesgourmet.peachhost.com/ct_daui.JPG)

The Dave's products are pretty hot.

I still remember the time my roommates and I ate two jars of the Dave's Insanity Salsa in one evening. Man, that stuff was pain in a jar, but oh so great.

I love that stuff - Koreans put it on EVERYTHING; its pratically a staple.  When I lived near Seoul it'd be a rare day when I didn't have some in multiple meals.

i'm going to try this 'ghost chili' and let you know how that turns out

How about you VIDEO TAPE this ghost chili and show us how it turns out.

Oh oh, the Mexican is here. First of all the salsa from Dos Molinos is "muh" at best. Man Schild I am bringing salsa back from Tucson from my mama and my mother in law. One will make you cry cause it is so good, the other will make you cry cause that is it's job. home made is the way to go scrubs.  :roll:

And last, sauces are an art. Hot is not the only prerequisite. There needs to be a good mixture of flavors and spiciness. There must be EQUILIBRIUM! If the salsa is very hot, the hotness must be offset by the overall flavor of the sauce. That is how good salsa is made... How many times have you said about a good salsa...."It's so painful...so hot...but it's so GOOD!" That is what is good. All this scrub sauce is just that. Scrub Sauce.  :roll:


 

Unfortunately they only sell the seeds online, it looks like the only place you can buy a plant is at the 'Chili Pepper Institute' in NM.

To be fair, HAMMER FRENZY is a mexican that doesn't eat meat. That needs to be stated in this thread.

Sup, yo.

WAAAAAAAAAIIIIIT!

Eric, Veronica just recently was given the recipe for her mom's salsa....I will have her make some TODAY!  :inluv:

O rly.

I'll go get some chips from AJ's after work. You BETTER HAVE SOME DAMN SALSA THIS EVENING.

HAHAHAH Salsa and meat have nothing to do with one another. I would have to say I eat more salsa now than I ever did.

So what's the difference between salsa and pico?  I make and eat what I consider pico (diced tomatos, cilantro, jalapeno, red onion, and some acid like lime juice) but can't stand commercial salsa. 

As for this crazy hot stuff, I think it's the same group that enjoys self-mutilation.  I love spicy, but some of this stuff is punishing. 

My understanding is pico is a type of salsa, but not all salsas are pico.

So tempting to buy 10 seeds. Can you imagine how it would feel to get in your eye?

Pico De Gallo is a type of salsa, it is chunky, sauce-less. Just diced chili, tomato, cilantro Etc. It is really good.

Bottled sauces are an American invention, The Term Salsa Picante is registered by some white guy. The idea was that Americans like salsa, but salsa has a single flaw, it spoils, soooo they got the idea of salsa, added vinegar and other stuff to give it a decent shelf life and boom, that is hot sauce. Mexicans and Spaniards jumped in cause obviously being the creators of these types of sauces, can do even the bastardized American sauce better. Really, nothing, NOTHING is better than home made salsa. Mediocre homemade salsa is still better than top shelf hot sauce in my opinion.

Spicy foods using Cayenne Peppers and what not is a Down South thing that most likely has a different history, but this is the history of Mexican style hot sauces. 

I make a kickass pico de gallo. I miss my garden!

 :heart: Pico de Gallo. My wife makes an AWESOME version.

Any opinions on Buffalo Wild Wing's Spicy Garlic sauce?  It's not the hottest, but I like it's flavor on their naked tenders.

Man I used to have a freaking love affair with the hot wing sauce from Dominos Pizza. I found out what it was made out of from one of my friends. it was something like vinegar, Italian dressing and Red Devil. I tried to make it and it was short something but damn was it similar. It must have been the kind of dressing I used.

I make buffalo sauce from scratch. BBQ too most times (we all get  lazy sometimes, though). My fave salsa is stupid Cali-style: diced mango, shallot, and avocado; minced habanero and lotsa cilantro, a fat squeeze o' lime, squirt of rice vinegar and a pinch of kosher salt. SOOOOO good on fish tacos. When mangoes go on the super cheap I eat this shit by the pint.

Hot chili wasabi sauce.

Link: http://anarchangel.blogspot.com/2007/08/recipes-for-real-men-volume-23-some.html


For proper prep see the article.  Timing is important, good ingredients are really important. 

Nope. I'm talking about the one pictured twice in this thread.

Sure enough, I can't get my hands on one of those chilis.

I could try something else I guess. A habanero prolly.

Oh man, HAMMER FRENZY brought over some salsa last night. Sweet god is it amazing salsa. Jalepenos, Habaneros and something else. Yummmmmmmmeh. I think, maybe, a tiny bit too much black pepper. He won't tell me the ingredients though.

Ha Salsa of DEATH. It was good. I was eating a bunch of it just earlier. Keep the comments coming and you may get more.

FAMILY RECIPE

I am telling you, people would have to DIE.

Btw, your new avatar is a trap. I might be the only one here who knows that.

Hahahah, True Dat.

There is only one kind of Buffalo sauce: Frank's Red Hot + butter. Anything else is a hot wing sauce.

Just clarifying.

Hell, I remember living in southern california in the early 90s and you couldn't even /find/ wings at a pizza joint. They'd tell us to call KFC. Had to buy a fryer, find the wings (which were very cheap because nobody ate them) and make our own sauce. So I guess it was a win. Should've ditched the band and opened a pizza joint.

OK, I like spicy stuff as much (probably more) as the next person, but I never understood this fascination with melt-your-face-off chili.

10 years ago I worked in a restaurant for a chef who was from San Antonio, and he took me to a chili cookoff/beer tasting deal.  We won first prize, and it just seemed so easy because every other competitor was apparently trying to win the HOTTEST CHILI contest, and not the advertised, best tasting chili contest. 

The funny thing was that while there were a bunch of SERIOUS chili dudes out there, really wanting to win, we were just there to have fun and get drunk.  Mission accomplished, AND we beat all the boners with 10,000 degree chili.

Best tasting hot sauce there is, period.

I'll post my Burmese recipe when I get a chance on break from work <3

These guys are way too gay.  That sort of specificity for a hot sauce is just... you get the picture.   Non-pro cooks just put way too much belief into the array of ingredients in the recipes that are sold to them in magazines - OF COURSE they require 27 ingredients to make, otherwise you could just look into an authentic cookbook and make the same damn thing for 50% of the cost.

When I see Bobby Flay talking about some BBQ rub he made that took 7 different kinds of chiles he got from a specialty, ethnic store, I just laugh.  Give me one chile and I can make something just as good that no amateur wil be able to distinguish from the 7 chile recipe.

Yes, and my Dad can't really tell the difference between Disgaea 2 and Final Fantasy 12, he is a novice. (At the same time, I can't really tell you the difference between a Cross and a Mont Blanc except that Mont Blanc's are a little thicker and have that white mark on the top, I'm a novice at writing implements.)

If you're at the point that you care enough about hot sauce that you're making your own... you're most definitely not an amateur (in the derogatory sense) or a novice, you're at least an "enthusiast". To change to a different analogy... you're at the point where the VGA charts at Tom's aren't moonspeak. You're at the point that you probably could detect the difference between X and Y spice combinations.

Squee. Thanks!

There's a hell of a lot of melt your face off style chilis that taste f'ing great. That's to say, some of the hottest stuff out there has great taste if you can get through the burn. But! That ghost chili probaby tastes like shit.

The Burmese Spicy Sauce -- If any of this looks fishy to you, his English isn't exactly the best, so modify it as you see fit.

2 Straws Lemon Grass
8 tbsp Tamarine Powder
1/2 White Onion, Finely Chopped
1/2 Green Pepper, Finely Chopped
1/2 Red Pepper, Finely Chopped
3 tbsp Lemon Juice
1 tbsp Salt
1 tbsp Thai Fish Sauce
1/2 tbsp MSG (Interesting that he said to include this, imo.)

He said in passing that Burmese food is much like a cross between Thai and Indian. I also sent him on a mission for a Burmese cookbook that I could have him translate for me, so I'll start another thread if I can find more recipes.

Edit: I forgot he said that if you like something with a little more kick, sub in something hotter. I'd recommend habaneros, but I love teh hot.

I'd replace MSG with uhm, salt. But yea, that sounds good.

Not the same thing at all. MSG is harmless (eat much ramen? or Pringles?) and really does enhance the flavor of foods in a way salt can't imagine. I keep a lid of it in my cupboards. It says "gourmet powder" on the package.  :-)

Ya, it will work, if it doesn't bother you. But the people it bothers it doesn't bother trivially. It makes them good and sick... for awhile.

Pussies. Just wash it down with a beer (the B vitamins counteract the effects).

God, you guys go through too much effort,

http://www.mexgrocer.com/1275.html (http://www.mexgrocer.com/1275.html), add minced peppers to taste.

and I have to do something about that sig line....

I love you man. Let us just say I have made a new bookmark. $1.45? I Think I might

You people are insane. My dad is a cajun cook and has a taste for blisteringly hot food, I grew up eating hot stuff and I would set my head on fire before I even smelled one of these new peppers.

I never have understood the people who eat stuff so hot it messes you up. I popped one of the hottest variety of Habanero and it's like god turned my brain off with a switch. I couldn't see for nearly 6-7 minutes.

Mmm, I'm cajun myself and I'd have to say that's a misconception.  Cajun food isn't meant to be hot.  I think that hot cajun stuff came about as some bastardization of cajun food in the 80s to excite tourists who come to New Orleans (not to mention that New Orleans is not even cajun, but creole and very cosmopolitan).

Yes.  The human tongue has a taste receptor for MSG.  It's not a bad thing, people.

Yup.  Like my mother.  It goes for her like a tiger to the throat.

Hahah... El Pato sauce is the Pace of Mexico. Cept it tastes good and it is cheap. Normal Mexican homes have about 5-10 cans in their house at any given moment hahaha.

I always keep that and some Herdez around for making Spanish rice.

That's how you know it's working.

I can put that stuff on almost everything.  Love it. 

However it doesn't seem to go too good on ice cream.  One of the contestants on Top Chef made a sriracha ice cream that looked pretty foul. lol

Oh, hey, today I had the three-chili stir-fry with thai-hot spice.  It was not as hot as I thought it would be, and I think the cook skimped a bit.  I will try the thai-hot again and if it still does not make me sweat like a whore in church, it's the not-on-the-menu double-thai-hot next.

Keep in mind that price is a touch expensive, easily double what I get it for at local grocery stores.