/ck/ - Food & Cooking

[Anonymous No.17154562]

How high up on the scale do you typically go?

[Anonymous No.17154581]

Whatever Blazing is at buffalo wild wings

[Anonymous No.17154587]

I don't go past normal habanero. Not because I don't want to but because mi butthole can't stand it.

[Anonymous No.17154588]

>>17154562
apparently the scoville rating for the atomic sauce at wing stop is 500k and i didnt have a hard time eating it

[Anonymous No.17154602]

>>17154562
Typically I go for pure capsaicin

[Anonymous No.17154603]

>>17154562
I eat habanero every other day, so 100,000 - 350,000 I guess?

[Anonymous No.17154611]

>>17154602
My man...

[Anonymous No.17154649]

>>17154562
I've been going easy on it lately. Too old to eat it all the time anymore. All the way up to the Raper, though. I probably would use pure capsaicin if I could find it, just to say I have, but I kinda feel like you're missing the point of peppers if you don't actually use a pepper. Gonna make some soup with black cobras later today. That's probably like tobasco level.

[ieatinmycar No.17154735]

>>17154649
>Raper
Shot jizz right out of my nose.

[Anonymous No.17155467]

>>17154562
I can enjoy Trinidad Scorpio sauce, anything higher than that is just heat for the sake of it with not much taste.

[Anonymous No.17155478]

>>17154562
Whatever extra extra hot is at nandos. I think it said it was 175k somewhere

[Anonymous No.17155852]

>not spraying your mearls with bear spray
It's like people cant handle a bit of heat

[Anonymous No.17155886]

>>17154562
i dont because i'm not a flaming faggot

[Anonymous No.17156117]

I've had hot sauce that was between a chocolate habanero and a ghost. Flavor was surprisingly good but the effects on my anus was not. Even if you can take the heat too much is not really good for your bowels.

[Anonymous No.17157354]

>>17154562
Teppermost of the Peppermint fellas!

[Anonymous No.17157357]

>>17155886
You are a massive homo-fag

[Anonymous No.17157376]

>>17154588
The scale isn't quite representative. Like, most people have had cayenne, but they have it as part of a full recipe, mixed with other shit, so it's basically nothing. But if they just ate a straight cayenne pepper, that's a whole other story.

[Anonymous No.17157395]

>this thread again

[Anonymous No.17157407]

>>17157395
You'll watch the surly king of the egg fort webm for the 9712nd time and you'll like it.

[Anonymous No.17157413]

>>17157395
>>17157407

[Anonymous No.17157418]

>>17154562
habanero and under is my comfort zone, beyond that its small doses. i do like scorpion here and there.

[Anonymous No.17157420]

>>17157395

[Anonymous No.17157443]

>>17157395

[Anonymous No.17157467]

>>17157395
Imagine being so influenced by reddit that you base your entire life around what they think to the point you can't even eat spicy food because you're afraid reddit will make fun of you. You really need to get your life in order dude and stay off the internet, you're not mentally mature enough to use it if you're so emotionally invested in what strangers say that you can't even eat food.

[Anonymous No.17157479]

>>17157467
hello plebbit

also why are you allowed to write the name of the site but if i do it is says its spam?

[Anonymous No.17158195]

>>17154581
It's too bad they dont sell it in bottles yet, but I've had an employee give me a small disposable tub for sauce. Definitely tipped him well after that.

[Anonymous No.17158209]

>>17154562
I like to cut slivers on dried ghosts and sprinkle it on my oven-baked bacon with honey for the sweet salty spicy umami combo
Much hotter than that is Meme but they are useful if you dry them and ingest them in capsule form. Or want to fuck with people.

[Anonymous No.17158597]

>>17154562
Scotch bonnet got me laying down for fifteen minutes reevaluating my life choices.
Since then I do not go higher than that.

[Anonymous No.17158611]

I have a high tolerance for heat, 9 million scoville units should be OK

[Anonymous No.17158694]

>>17154562
I tend to stop at 100k, I can go way higher but there's no point I'm not a masochist

[Anonymous No.17158735]

>>17154562
Never gone beyond reaper... got some dried scorpion peppers and ghost pepper flakes currently.
I usually have a couple of stupid hot sauces and some milder ones for more regular use (got a hot sauce I've not opened yet that has 12 million scoville extract in it, that should be fun).
I have some aji lemon, fatalii, mixed habanero and chocolate habanero (pic related) in the freezer that I add to stuff if I'm going a little bit more mild.

[Anonymous No.17158830]

>>17154562
why they gotta call the the scold ville scale, they shoulda called it the hotville scale

[Anonymous No.17158985]

Ghost pepper since its the hottest natural pepper. I dont believe in artificial breeds.

[Anonymous No.17158988]

>>17158830
Because it goes from hottest to coldest pepper stupid.

[Anonymous No.17159106]

I've been slowly increasing my "micro" dose of pic related on whatever I eat so whatever this is.

[Anonymous No.17159110]

>>17159106
This stuff tastes terrible.

[Anonymous No.17159126]

>>17159110
You arent wrong but Im shocked at how quickly Im getting used to the heat. Thats the only reason Im doing it. It smells and tastes horrible.

[Anonymous No.17159129]

habanero
only because i havent found any of the other peppers

[Anonymous No.17159162]

>>17159126

So what's the endgame? Posting a selfie on Reddit with the empty bottle and a soygape, fake-asking for recommendations for something even hotter? You've admitted that it tastes like shit. There are plenty of other "hobbies" where unpleasantness can at least be traded for a lasting result other than stomach ulcers.

[Anonymous No.17159201]

>>17158195
>Yet
what the fuck? I used to buy blazing sauce 15 years ago in the bottle. How do they not sell it "yet?"

[Anonymous No.17159212]

>>17159162
spicy food has been disproven from causing ulcers for years but I agree with everything else you said

[Anonymous No.17159220]

>>17159162
its a huge r*ddit thing. The most I like my hot sauce is probably a mix between cayenne and habanero peppers. Literally no reason to go beyond that. I only lightly flavor my food anyways.

[Anonymous No.17159255]

>>17159212
>spicy food has been disproven from causing ulcers for years but I agree with everything else you said

Fair enough. And I actually like hotter-than-average sauces from time to time. But everything that I've heard about "Da Bomb" suggests that it's basically a chemical weapon with no redeeming flavor, properly used only in industrial food production or frat hazings. So, okay, you bought it anyway, and it's shit. But the bottle was only $10, so admit that you got memed, chuck it, and get a nice supermarket bottle of El Yucateco XXX for your avocado toast.

[Anonymous No.17159269]

>>17159255
El Yucateco tastes so close to my homemade Habanero sauce that I don't even bother making it anymore. I don't understand how a mass produced sauce can have such an unprocessed flavor.

[Anonymous No.17159300]

>>17154562
I grow peppers all of the way from mild to reapers. I actually just made my own hot sauce, we had a mild winter so my ghost peppers I considered duds since they weren't ripe in October survived all of the way into December. Basic recipe I use

Fresh picked peppers
Garlic
Salt
Water
Vinegar (any kind works)
Some curry powder (makes the flavor more complex, could make your own and it would probably be even better)
teaspoon or so of fish sauce or Worcestershire sauce (helps deepen flavor but strictly not needed)

throw chopped peppers and peeled/smashed garlic cloves in a food processor with enough water to barely submerge them, add some salt, blast it a couple of times until it's like chunky salsa consistency. Let ferment in a bowl on the counter with a cheese cloth covering it for 2 days, add enough vinegar to increase the volume of the mixture by about 50%. Let ferment for another week then either jar, or run it through the food processor again to get a finer consistency for bottling, can also strain out particulates if you want a 100% liquid sauce but the sauce is definitely better. About 1/4th of a teaspoon is enough to zazz up 4 scrambled eggs, 1 teaspoon, maybe 1 and a half for a chili.

I haven't become my father where I collect hot sauces that I use once, say WOW THATS HOT then put it on the hot sauce shelf in the fridge at least. Normally I just have sriracha, tabasco, and choula plus whatever I've made. When I make sauce it tends to last for around a year since we're talking a few teaspoons, just in time for the next year's sauce.

[Anonymous No.17159308]

>>17159255
It was gifted to me. Not sure why other people eating hot foods is such an emotional subject for you. I like the heat and I like to see how far I can push it. Its as simple as that.

[Anonymous No.17159339]

>>17154562
I've put a few capsaican crystals on table chips before. it's pretty good. bit like eating pepper spray but worse.

[Anonymous No.17159353]

>>17159308

Just bants bro, we good. But after you tried it a few times for the experience, why continue? You said that you put it on whatever you eat; doesn't it ruin otherwise tasty meals?

[Anonymous No.17159370]

>>17154562
Bell pepper is hella spicy never gone higher

[Anonymous No.17159417]

>>17159353
One of the main reasons I do it is so I can add heat to a meal without changing the flavor of whatever Im eating. Im prone to drowning my food in hot sauce and it completely kills the other flavors in whatever im eating. This allows me to just add a little and still get a big kick. Im only adding a little so the shitty taste isnt ever that noticible.

[Anonymous No.17159451]

>>17154649
>tobacco
It's right there on the label.

[Anonymous No.17159626]

>>17154562
>scoville scale
sorry I don't groom children or have a reddit account so I have no idea what you're talking about

[Anonymous No.17159793]

>>17157479
>why are you allowed to write the name of the site but if i do it is says its spam?
Because the site tracks how much you say it and cuts you off if you do it too much, redditor.

[Anonymous No.17160326]

>>17154562
I like habanero, and use it fairly regularly. Cayenne is comfy hot to me. A million scovilles is when I want something really spicy.

[Anonymous No.17160708]

>>17154562
I make my chili with poblano, serrano, cayenne, jalapeno, and habanero. Usually 2-3 of each. So whatever that adds up to I guess.

[Anonymous No.17160729]

>>17157357
tell us about your hot sauce collection, queer

[Anonymous No.17160973]

>>17154562
Speaking of peppers, at your typical Indian grocery store's produce section, they'll have a bin labelled "green chillies". Nothing else to describe. They're usually quite small (about 1/3 the size of a serrano).
Does anyone know what these actually are on OP's chart? Do they even have a real name other than just "green chillies"?

[Anonymous No.17160999]

>>17160729
People that consume hot sauce don't collect it, though. They'd be using it.

[Anonymous No.17161546]

>>17160973
No idea, but I feel your pain. Rest assured they have an actual name though. You find that all the time in the food world. It just says "red peppers" or something equally useless. Maybe you could look them up and ask them to do the needful? Or like, talk to the guy at the store. There is an idea. Maybe he'll know.

[Anonymous No.17162488]

WE TALKIN HECKIN SCOVILLERINOS UP IN HERE???