/ck/ - Food & Cooking

ch'poulty is my fav tabasco variety as well. when I'm in the mood to burn I go with pic related, love the flavour but you barely get more than a hint of it before your tastebuds burn. it's such a goddamn tease

Hey guys, first time posting here, was wondering if you could help me out.

I'm trying to acclimate my palate to handle more and more hotter foods. I think an easy way to do this is with sauces. I started off with weak shit like Frank's extra hot, moved up to green El yucateco and now I'm fully acclimated with pic related (it's delicious by the way). I want to keep going further, but I'm worried at this stage when it comes to hot sauces, hotter flavors start to trade heat for taste. It's important that a sauce isn't just hot for the sake of being hot, it should go hand in hand with flavor.

What are some suggestions for a good next step after pic related, a bit hotter but not losing flavor consequently?

Also general hot sauce thread

>>8423178
That's not the brown