/ck/ - Food & Cooking

Sometimes I spread pure lab-grade capsaicin onto my eyes like butter.

This, coupled with constant exposure to cyclotron radiation and purposely electrocuting myself, renders me immune to all police weapons. If they want me down they'll have to kill me, and I don't think they can.

>>3732522

I have a capsaicin allergy! I am useless in this thread!

>>3732730
Woo! I can't handle even Sriracha! Can I be useless too?

This shit right here

>>3732943

Hurr forgot the pic

>>3732943
lol. way to not post the picture Chuckie

I dont like scovilles. I eat mild mostly

Dipped a chunk of bread and smothered it with Ten Minute Burn one time at the west dean chilli festival, couldn't even think properly, started shivering and it felt like time slowed down, I have no fucking idea what happened.

Bought the bottle of ten minute burn, too scared to have any, and it has been sitting in my cupboard for nearly a year. Apparently it's been banned from several chilli festivals/contests for being too hot, and causing hallucinations.

Some guy did a review of it here: http://www.youtube.com/watch?v=lrDGl0zvze4&feature=player_embedded

Pic related: 7.3 million chilli extract from the bastard raping bhut jolokia

The scoville scale is not that useful IMO. Different peppers have very different burn and a milder one may be less tolerable than a hotter one.

ATM I've got Blair's original death (i love that stuff!), blair's pure death, blair's after death, habanero puree and Satans revenge (75% naga jolokia).

Of those sauces I think the after death one is the most difficult to use as the heat is very stinging and quick (it has extract in it) while the Satan's revenge is very hot, but in a much nicer way.

I've also had blair's ultra death, which did not feel quite as hot as I imagined (but it is pretty fucking hot).

I don't really like the extract based sauces, most of the ones I've tried have a nasty burnt rubber aftertaste. Plus they make my stomach hurt something fierce when I eat them straight. Got a pound of dried bhut jolokias though, I add some of that to other sauces, best way I've found to get flavor and heat.

I sometimes have bell peppers on a pizza

>>3735525
this. I can handle chomping into a habernero without too much insanity, but I've had some homegrown jalapenos wreck my goddam life

>>3732509
The hottest sauce that I can eat and still enjoy is Mad Dog 357. I went through a phase where I kept trying to build my heat tolerance up to hotter and hotter sauces, but I'm mostly over that now. I still love fiery hot sauces, but you can only make a sauce so hot with pepper extract before it starts to taste like burnt rubber. I like heat, but if its gonna taste bad I'd just assume use some Tabasco for the flavor. My fave now is El Yucateco XXXtra Hot. It's really spicy, but not so hot that I can only use a few drops. I like that I can cover some enchiladas or chicken with it and have the perfect heat level. For me, the super-hots are more of a novelty now. They are fun to use when fucking with friends and are good for adding to soups and stews, but because they are so hot they don't really have many practical uses. I'd rather have a sauce mild enough to cover my food with.