/ck/ - Food & Cooking

>thinking it'll give you ulcers
You probably believe everything you see on The Doctors, you stupid piece of shit.

>>4286543
My dad's friend got them from eating really hot food all the time. I mean come on, it burns for a reason. You can feel it in your mouth and your asshole, don't try and tell me it does fucking nothing to your inside. Think before you start throwing out insults like you own the place.

do you smoke?
i do enjoy spicy foods. i enjoy flavourful foods even more.

>>4286547
>confusing causation and correlation

>>4286547
capsaicin only activates pain receptors. it is not actual 'heat' you are feeling. It therefor does no physical damage whatsoever...

>>4286553
Nah. I like a good combination of flavourful and full bodied spicy heat.

>>4286555
>using reaction images

>>4286547
http://www.everydayhealth.com/ulcer/ulcer-myths.aspx

http://health.howstuffworks.com/diseases-conditions/digestive/spicy-food-ulcers.htm

http://www.nytimes.com/1983/09/21/garden/eating-spicy-food-what-are-the-effects.html


What was that you were saying, faggot? Don't come in here with your bullshit anecdotal evidence and act all high and mighty. You are a worthless, uneducated, piece of trash.

>>4286563
>he called me out for being retarded!
>I know! I'll say more retarded things to try to distract him from the first thing I said!

OP seriously needs to go an hero.

I like it spice.

I live in Minnesota, and you can't really get spicy here. Just about everything is toned down for the scandinavian palate.

Went to an Indian restaurant this weekend, got a lamb curry. It was perfectly good, though I made sure to get the spiciest option, and it was simply not spicy whatsoever. I feel like I'll need to put on blackface to get any real spice.

>>4286630
>>>/b/

>>4286648
>this guy

>>4286676
>lol, my epik memes xD.

I hold a love for Mapo Tofu.

>>4286699
That scene got me into Mapo Tofu.

This isn't like you, /ck/.

OP, don't ever feel nervous about starting a spicy or hot sauce thread.

Anyway, I like to put a few drops of Tabasco into a small bag of salt and vinegar kettle chips and shake it up. I like adding cayenne, black pepper, and dried red pepper to stove ramen, and that always makes it much better.

Hot sauce can be enjoyed without offending the chef or losing the flavor. The trick is just having it on the side and always making sure your first bites are without sauce.

Blair's After Death is my favorite thing to add to soups or sauce mixtures for chicken.

I know some chili hipster might try to shoot this down but I drown tapatio or tobacco on most things like pizza or chicken.

don't wanna make a thread about this but it pertains to spicy foods
does anyone know a good way to incorporate hot sauce into fried chicken aside from just putting it on top of the finished product? i want some spicy friend chicken but all i have is garlic powder, minced onion, and texas pete hot sauce. no cayenne or red pepper or anything

>>4286730
Tabasco and pizza are like PB and J. Love it.

>>4286734
Friend of mine marinates it in a plastic bag in the fridge overnight before breaking and frying it.

>>4286734
You could marinate the chicken in the sauce.

>>4286743
>>4286744
i've tried that before but it didn't come out quite like i wanted to. i think i'd probably have to have cayenne pepper to make it come out the way i want to, just thought i'd see if anyone on /ck/ had any ideas

I like spicy foods, not insanely spicy though. At a certain point I feel like it's too spicy to even taste anything, but I know that's what people say about spicy things in general so I guess it's all subjective.

Makes me shit water but I still douse everything with hotsauce. It's pretty stupid really.

>>4286754
Yeah you have to discover your limit. I actually skipped school once because my ass was on fire.

>>4286754
As you slowly move up the heat ladder, you'll gain an immunity to the milder heats. Some people can't handle mild salsa, but all I taste is tomato water with veggies. Eventually you can taste through the thicker, spicier sauces and you can still taste your food AND the sauce, almost separately.

Know your limits, push em slowly.

every once and a while I like to make something that just has me crying the entire time because of how hot it is

I LOVE spicy food (as long as there's actually flavor instead of just heat), but it makes my nose run uncontrollably no matter what I do, so I usually avoid it. Especially in public.

>>4288168
I find that to be a positive effect. Clears out the sinuses. I give my nose a big satisfying blow after eating something really spicy and my nasal passages feel cleaner than ever.

I like spice but im not very good at tolerating it. I think anything spicier than that hotter jalapenos make eating food very uncomfortable and it becomes tasteless.

I'm trying to grow habaneros but the seeds don't seem to sprout. How long do they usually take before anything happens?

I love the taste of habaneros.

I can handle them, but it would be nice to get the flavor with a little less heat

Love ultra spicy food.

Hate the ring of fire.

Ultra spicy food basically makes you high though.

I like food that's hot enough to make your nose run but not so hot it burns your mouth.

>>4288239
About 2 weeks.

The best part about really spicy food is that you get two fun experiences for the price of one

>4 whole habaneros

whoop de doo

last night i made salsa

>1 lb roasted corn
>diced tomato
>diced onion
>4 diced jalapenos
>1 diced bell pepper
>5 diced serranos

saute that shit, serve it on tacos or chips, mmmmm

Every time I get chinese food I get this shit called "Hot Mala Beef", It's basically just beef and jalepenos with mala sauce. It's fucking awesome.

I put 24 ounces of pure capsaicin in each eyeball before eating any food. I also put a mash of bhut jolokia peppers directly in my anus during each meal

>>4288377
>acts like 4 whole habaneros is nothing
>YEAH WELL I MADE SOME SHIT WITH FAR LESS SPICY INGREDIENTS

Is /ck/ getting more retarded by the day, or am I just imagining it?

>>4286775
My family are the biggest pussies when it comes to spicy food. I guess they just don't eat enough of it or something. I made a chili once for my 2 sisters and my mom and everyone thought it was the spiciest thing ever and they could barely eat it. All I put in it that was spicy was some chili powder, some black pepper, and a couple jalapenos since I know they don't have very high tolerance. It had a little kick but I didn't think it was that hot.

>tfw your girlfriend can't eat spicy food because "it hurts"
>tfw you will never share a spicy meal together
>tfw only you shit blood the next day


just die in my sleep already

>>4289157
>tfw your girlfriend can eat spicy food
>tfw you share a spicy meal together multiple times a week
>tfw you both shit blood the next day
>tfw she takes a long time in the bathroom while my asshole is on fire

Well, this thread derailed quickly.

>>4286730
>tapatio
My niggah.

>use cayenne pepper/tabasco sauce/jalapenos/bird's eye chillis all the time

I made myself a spicy bacon butty for breakfast this morning. Nothing like kicking the day off with a bit of spice and throbbing lips to wake you up.

>tfw going through another cycle of "I must put hotsauce/cayenne on everything I eat"
I know I'm not the only one.

>>4289143
I think the implication is that raw capsaicin isn't everything.

I adore spicy foods. When I was a wee bab, I couldn't handle a jalapeno. But under my father's tutelage, I learned the ways of the spice; not only how to make something blisteringly hot, but how to make it have as much flavor as it does heat, how chilis and peppers could add as much to a dish as they make you shit. Well, not really, he just taught me to enjoy spicy food. Anyway, now I have a very high tolerance to spicy food and eat almost everything hot. I love it so much. My local Thai place has a special for me: Red chicken curry with 6 bird's eye chilis, spring rolls, and a Thai Tea. Shit is blistering, but oh so good. Hmmm.

>>4286519
My favorite spicy sauce is ketchup

Spicy food is the shit. It may give you the shits but thai and korean is my favorite. I usually get thai stir fry that hot. I know the cook, I end up adding more that hot sauce. Which is fish sauce garlic lemon juice and tons of diced thai chilies. So good.

I love spicy food, but my family, in particularly my mom, can't handle it at all.
Example: I was visiting my family a few weeks ago, and they asked me to make some Indian food for them. (I've been learning all kinds of Indian dishes, and they supposedly like Indian food). So, I made Butter Chicken. Now, I knew already that most of the food I cook is too spicy for them, so I cut the amount of spices in half. In HALF. Not to mention that I didn't even add the Indian chili powder. You would have thought I literally stuck a flaming torch in their mouths. I was like "fuck, if you think butter chicken is hot, for god's sake don't go trying vindaloo!" I'd bet they'd even think Korma was spicy, lol.

>>4288239
Soil temperature can play a pretty big factor too. If you can try to keep the soil temperature around 80 to 85 Fahrenheit. I'm starting mine indoors (still getting snowfall and sub-freezing temps) and using a heating mat to help them along.

Anybody else growing their own peppers this year? I want to find one of these Habanero-tan figures by next winter but all the sites I come across are in moon-runes. I think it'd look great under whichever plants I bonsai for overwintering next year.

>>4293368
Well, two days of searching later and...
http://www.hlj.com/product/tra20186

>Discontinued

I'm gonna go be sad now.

>>4293368
The only pepper plant that sprouted out of the two varieties I tried planting, was an orange trinidad. Maybe I'll end up cloning the plant a little later on, so I have to plants going.

>>4286519

I enjoy spicy food, but these days I seek a particular kind of spicy.

>>4293462
If you've got them in jiffy pellets or even just some small pots don't be too quick to discard them. Sometimes they're just slow to take off. I'd completely forgotten about cloning as an option but everything I've read says it isn't too hard to do. I like that it ensures consistent parent plants since there is a good chance I'll have to deal with a lot of unintended cross-breeding in my garden.

The end of this year will be my first attempt at bonsai. I'm hoping I do well. It'd be neat to have some indoor mothers I can clone from for the growing season. Plus bonsai would keep me occupied during the winter months.

Pic is from a forum post via image search. They've been keeping theirs under LEDs and it seems to be working well.

>>4293448
I'm going to give you a helping hand since you seem to want it so badly.
http://ekizo.mandarake.co.jp/shop/en/
The search engine is in nip speak though I'm pretty sure ハバネロたん should be the right term to search for. If you don't find it just recheck every day because it's used so somebody has to sell it to them first.

>>4293504
I've got them in those grow plugs with a humidity dome over the lot. I've also got a proper heating pad under them and I planted them probably mid January. I don't have a lot of hope, but I'm keeping them until I'm ready to transfer the sprouts to small pots.

Weird thing is, the trinidad seed that sprouted, sprouted almost overnight--which is unheard of (for me), for a pepper plant.

I just started to get into spicy foods, but the problem is im on atkins. Anyone know some good recipes I can make? so far ive just been spicing up my chicken wings and eggs.

>>4293494
More along the lines of say radish, ginger and the sort?

>>4293505
Thanks, I appreciate the assistance. The way I originally found out the kits exist was by image searching "ハバネロたん" (I don't think they even showed up in an English search). The link I posted above just happened to be the first one I finally found in English. I also checked ebay.co.jp a little while ago with no luck. I'll add that site to the list of ones to keep querying. Worst case I buy some modelling clay/putty and see if I can be remotely artistic. Never really worked with either medium but it'd be something fun to try.

>>4293533
Are you looking specifically for that pvc figure because I saw some trading figures on ebay although they seem to look like a different design. Anyways have this picture and good luck on your quest for her.

>>4293527
You could do a low-carb pot of chili. Depending on your dietary guidelines either leave out the beans entirely or only use a small amount. Half of one of the dried jolokia x t. scorpion pods I have now will get a pot of chili hotter than what most of my family & friends tolerate.

>>4293542
That image is awesome. And yeah, I'm hoping to find that one particularly. The closest I've found is one of her pushing one of the habanero ring snacks with a stick (pic related). I'm not a real big figurine geek but since I've seen the one with the flowerpot I've built the image in my head of it seated under my best bonsai. Silly I suppose but simple things tend to please me the most. And thanks once more, I've got some more searching to do now.

>>4293550
Thats an awesome idea! i can use just more meat. Where do I get those premium chillies? The hottest that the stores around me have are habanero im pretty sure

>>4293574
The hottest commercially available chili that I'm aware of is still the bhut jolokia and they're uncommon (if available at all) in the states. Habanero tends to be the hottest in the US, like you said. I managed to get my dried pods from a guy at a bar I frequent and he got them from here:

bhut-jolokia.net/.25-oz-trinindad-moruga-scorpion-pods-dried.html

I've also ordered tomato and pepper seeds from PepperJoe.com (he's out of S. Carolina I believe) and does good business. Always throws in some free seeds with your order too. He's all organic and also selling the current contender for world's hottest pepper, the "Carolina Reaper."

You might also consider frequenting forums like TheHotPepper.com where exchanges of seeds are common.

>>4293589
Whoop, better link for the Bhut Jolokia / Scorpion crosses:

http://www.bhut-jolokia.net/home.php?cat=268

As the description states the peach variety is four-years stable. The reds are supposedly sweeter and hotter. I'd been picking at the bottom tip (milder end) of the peach pods I have but I finally took a bite out of the top of one and instantly developed a new understanding of the word "regret."

>>4293589
>>4293595

great info, thanks this is super helpful. I wont bite into them haha but i like how just one can spice up some chili instead of dumping a cup of chili powder

I used to be all about spicy foods, hotter the better, Tobasco on everything!!!!! But now I'm more interested in actually tasting my food than burning my tongue.

>>4293542
I'm ok with Toys & Joys, but I live here and can walk into the store. Nice place to find some older games.

>>4293368
Grew some serranos (sp?) last year, and going to try cayenne this year.

Serranos are too hot for me to really enjoy, but something about spiciness keeps me coming back, it's a painful drug

I go to the national Buffalo Wing Festival every year, and each year it seems like THE hottest wings get alot of buzz, and the wing sauces these places bring are fucking ridiculous. I did the Quaker Steak challenge (3 atomic wings, free t-shirt) and was pretty much as hot as i dared go, but i was dumb and had some dude convince me to try a ghost wing..........Worst decision that day...it was not just hot and spicy, it was hard to breathe, swallow, talk, and i was sweating, crying and gasping after one wing. 10/10 would eat it again. Dat high man, dat high.

Stomach ulcers are caused by h.pylori, a bacterium. Spice has nothing to do with it.

>>4293651
Spices are actually beneficial to people with gastric bacterial imbalances. They cause your body to release endorphines which alleviates pain.

>>4293646
Never been but I might have to try to make it next year when I'm not so strapped for cash. NY isn't too bad of a trip from MD. I try to make it to DC101's Chili Cook-Off every year. 2010 was my last time and the band line-up was a lot better than what this year is looking to be. Soundgarden is gonna be the closing act and probably my main reason for going, food aside.

>>4293368

My flowerpot is above the radiator.
How much water do they need?

>>4293618
>hotter the better
>Tobasco

Um... are you sure you used to be all about spicy foods? Does Tabasco even have heat?

I have the best spicy tolerance of anyone I know, but have not had the opportunity to have much of anything hotter than a habanero. What's a good sauce/pepper to go to for the next level up?

To a point, I like spicy. I Have friends who enjoy dumping the ultra hot chilli on everything, when I try eating it I can't even taste the food after the first few bites because my mouth is on fire. I don't see the point in that, to me it's the same as dumping too much slat/pepper/other spice or seasoning on your food. You just overwhelm everything else. Plus eating too much chilli blows out my asshole the next day.

>>4286634
If you go to legit indian/thai/similiar restraunts with owners who are off the boat they will tone it down for westerners. What they would class as mild would be what they would give westerners who ask for it hot.

Next time you're in an indian restaurant ask for you meal to be authetntic pakki hot. Should get results.

>>4293706
Flood-Drought schedule works best I believe and tougher conditions leads to hotter pods. Allow the soil to dry completely before watering again. This will also promote good root growth. As the soil dries the plant will put energy into stretching the roots out further in search of more moisture. If they're in small pots be sure not to let them get rootbound. Transfer to bigger pots as necessary since habs can grow up to and over 4 foot tall.

Depending on who you ask there are a few ways to handle root-bound/pot-bound plants. If you're considering bonsai you might prune them, remove them from the pot, sterilize a blade and shave away the sides of the root-ball before returning them to their pots with some fresh soil filling in the gaps around the sides. Bonsai with peppers tends to work better after they've lived a full growing season since the main stalk has had time to become strong and woody. You just trim them back and tidy up the roots before putting them into a smaller pot. I doubt younger plants would fair so well. Some folks will just loosen and untangle the roots with their hands before moving them to a larger pot or into the ground. Others will suggest a pair of shears and just make three or four equidistant cuts through the circling root-ball. Doing so before transferring to another pot will break the cycle of spiralling that the roots are in. If left alone, even after replanting, the roots might continue to spiral, tangle and become matted which could ultimately make the plant starve itself of nutrients.

>>4293708
I was a kid, and Tobasco is everywhere and usually represents "*hot* sauce," no matter what other, hotter sauces you may have since learned about.

>>4293708
>my taste levels do not even register tabasco
>habaneros are pretty hot...I GUESS lol is there anything out there that is actually hot enough for me?

kill yourself

>>4293729

Alright, but I only have four or five seeds I pulled from a dried habanero that have been sitting in the flowerpot for close to a month without anything happening.

You think they are already dead?

>>4293731
You didn't grow up with even a rudimentary hot sauce like Tapatio in your house?

I'm, so, so sorry.

>>4293733
Why are you so mad, anon? Sad that I dare call out peppery vinegar water on not being spicy? I've had plenty of spicier things than habaneros and handled them fine but until now have not been too interested in really pursuing upping my tolerance. I mention having the best tolerance of anyone I know only because I have unfortunately not happened to make the acquaintance of many people with actual spicy tolerance. I figured this thread might be a good place to ask for recommendations.

>>4293736
Sees are incredibly resilient. I've had seeds a couple years old germinate for me in the past. One to two weeks is common but it isn't unheard of to wait over a month for hot pepper seeds to sprout. It could be yours are just slow to sprout. I've never tried it but a lot of people suggest the moist paper-towel method of germinating seeds so you have a visual-cue of whether or not they're sprouting and ready to plant. You might give that try on your next go 'round.

>>4293743
Seeds are*

>>4293448
Or you could go bother /diy/ and they would tell you about some good clay or putty you could use to make one of your own.

>>4286519

Stomach ulcers are caused by a bacterial infection. We've known that for like 30 years retard.

>>4293736
I wasn't thinking and also forgot to mention, since I hadn't realized they haven't sprouted yet, to only keep the soil slightly damp. You don't want them drenched since they aren't consuming any water yet. Too much moisture and you might promote mould and/or rotting.

I used to love habanero doritos

still pissed they took them away

>>4293743
>>4293782

Alright, what I've been doing is keep them just slightly below the surface of the soil and spraying it with water from a perfume bottle twice a day, is that okay?

>>4286519
>I hear that it'll give me stomach ulcers
Bullocks. Don't worry.

Anyway, I tend to use loads of spicy condiments...
Black pepper - eggs and beef
Calabrian pepper - chicken and pork
Pink pepper - kibbeh and lamb
Tomato and chilli sauce - in anything that would otherwise use just tomatoes.

>>4293589
>uncommon
Nope, they have them at a very average supermarket near me.

>>4293708
Get some ghost peppers. If you can't get fresh, dried also works ok.

Holy shit, this shit is HOT

but its fucking amazing fried chicken, best ive ever eaten and the reason to go to Korea.

>>4293999

Heh, a quick skim of this thread shows there's a youngster or two, new to this board, who still think every board on 4chan has the same abusive mentality. Oh well. They'll learn, in time.

Hell yes, love spicy, OP.

I'm quite excited right now because I got a few scotch bonnets to play with (never tried them outside of a sauce before).

My favourite tasting super-spicy food is curry, specifically phall. All that coriander fighting to get noticed. Once had one that had my whole face leaking. Crying, nose running, sweating, the works. Only managed 70% of it before I accepted defeat. That was a GOOD day.

Spiciest ingredient I eat regularly though is Mr. Naga, a naga morrich chili pickle-paste. Lots of seeds but it's fruity and delicious, and the hottest thing I've found without buying online. If you like spicy and haven't tried it, keep an eye out for it.

Why do people think jalapenos are spicy?

>>4294020
You sound pretty hardcore, brah

>>4294022

It's not even a question of being hardcore or not, jalapenos are mild as fuck for pepper standards, barely hotter than bell peppers.

>>4294027
I hear ya. Tough as nails.

>>4294027
Are your insides literally made of diamond and titanium?

>>4293826
I would say so. So long as you're certain the seeds have received some moisture they should do their thing. If you took the seeds from some store-bought habs it could be that the pods were harvested too early for the seeds to fully develop. Habs are slow starters but if they sit for more than six weeks without sprouting I'd hazard a guess they weren't viable.

>>4294020
Because there are plenty of parts of the world where climate isn't conducive to cultivation of the hotter varieties of peppers. Sure they'd probably be available in large grocers in recent years but there would probably be a small consumer base considering such peppers wouldn't have been part of the areas original cuisine and thus the average palate in the area wouldn't have any tolerance for them. On the flip cultivators like Biker Billy have created strains of jalapeno with nearly double the typical SHU which puts them closer to the heat of a serrano. Maybe the people who think jalapenos are hot are receiving a particularly hot cultivar.

>>4294097
>cultivators like Biker Billy
I'm mistaken in that the variety was named after him rather than cultivated by him. Burpee distributes them, couldn't say who the cultivator was.

>>4294041
Jalapenos aren't that spicy dude. They taste fucking awesome, but they're not spicy.

>>4293999
looks delicious, Korean wings are god tier

>>4294130
They might be the mildest of the spicy peppers but they sure as fuck are not "not spicy" nor are they "barely spicier than a bell pepper"

Let me just put it this was; EVERYTHING HAS TO BE SPICY.
It doesn't affect me, weirdly.

>>4294097

I got my seeds from a habenero my sister grew. I'm pretty sure it was ripe enough. It was left out to dry for several weeks, though.

Why yes, Thread, as a matter of fact that is a pepper in my pocket, but I am happy to bump you.

I sometimes worry that by chasing stronger and stronger flavours, and by regularly using overpowering stuff (not just chilis but strong mustard, or very bitter or sour tastes as well) I might have damaged my tastebuds.

I might have to give up smoking just to be able to appreciate subtle or delicate flavours again, because ten years of smoking, strong booze, and stupidly spicy food have left me desensitized to taste. And no way am I giving up spicy (or alcohol).

Shows how much I care about my health, that the reason for quitting the cigs will be for my tastebuds, not my lungs. But hey, most of us here realize that enjoying delicious food is more important than a long life, right?

>>4296092
Taste buds grow back relatively quickly, so don't worry.

Has anyone eaten a raw naga chili before? I found some at an Asian supermarket and couldn't resist buying them even though they're practically useless. Scotch bonnets are horrible enough frankly.

People can't seem to understand that...I agree, It's fine to like flavor over spiciness. I just prefer things to hurt my mouth and leave me in tears after a bite or three.

I grow habanero peppers in my front yard, don't know what type or anything, but It's not enough for me. I usually go and buy a box from Publix or something every week. I put it on pretty much everything, I slice some up and put them in old pickle jars with the brine still in it, I started eating a lot more tortilla wraps because they're easier to keep contained and don't fall my hands while eating.

>>4296781
I think they're raw when they go into the delicious Mr Naga chili pickle I described earlier. I'm a little jealous.

Wash it first if you got it from an Asian supermarket. I got some green chilis once and, thinking I was Indiana Jones, I just bit one right out of the bag. At first I thought "Wow, that's a spicy fucking chili," then I thought "Well that's a weird, sort of chemically taste," then I thought "Yep. That's insecticide."

>>4296812
I generally wash everything anyway. But yeah, I was really surprised to see something like that in a supermark in northern England. Closest thing I've ever found were ridiculously hot scotch bonnets from a Carribean store.

Just for reference, I tore one open, touched the membrane the tip of my finger and dabbed it on my toungue. The resulting taste was incredibly sharp and the heat built up really quickly. I also rubbed the opened chili onto my skin and it burned for about 5 hours straight. Can't imagine how bad it is to eat a full raw one.

>>4296851
I'm
>>4296812
and I'm in northern England too!

>>4294165
They truely are. I think the sticky coating makes the chilli bind to your tongue, and your mouth stays hot.