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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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5249982 No.5249982[DELETED]  [Reply] [Original]

I bought some of this. Its not that bad.

Try harder faggots.

>> No.5250110 [DELETED] 

maybe just pepper spray your food, faggot?

>> No.5250150

>find authentic thai restaraunt
>order any main dish
>ask for 'real thai hot'

or
>>5250110

>> No.5250190

>>5249982

I don't get the deal with people making food as hot/spicy as possible. At some point you just don't taste anything anymore, it just burns your mouth.
And I don't get why people try to one-up one another with this. "This one time I ate something and it was SO HOT"
"That's nothing, I went to an Indian place and ordered something hot and it was even HOTTER"

>> No.5250194

>>5250190

Anon this is a board where people make "whats the best hotsauce?" threads.

No one here knows how to actually cook, thats why they put hotsauce all over their food to mask the lack of flavours.

Cooking with hotsauce has only so many applications and using cayenne over it almost always works better.

>> No.5250215

>>5250150
>real thai hot

Pro tip: this menu choice only exists to shut up the white people who have a paranoid persecution complex about "not getting the real food" and desperately seeking approval from strangers.

>> No.5250237
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5250237

>>5250110

...mmm incapacitating.

>> No.5250255

>>5250215
Nice internet psychology bronerino.

>> No.5250263

>>5250190

Incredibly spicy food feels cooling in summer. There's the sweat, and blood rushes to then surface of your face, allowing that blood to radiate heat.

>> No.5250271

>>5250263
>in the summer

Australia pls go

>> No.5250312

>>5250194
>cayenne
>better

fuck off amerifag

>> No.5250334

>>5250190
>it just burns your mouth.
That's all I ever wanted

>> No.5250335

the only people who always want hotter and hotter foods are sissy manlets who think they found a way of showing how masculine they are

Protip: it's not.

>> No.5250369
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5250369

You know you build up a tolerance to spicy food, right?

A dash of tabasco used to be uncomfortably hot for me. After frequent use, tabasco became too mild.

A drop of dave's ghost pepper sauce killed me when I first tried it. Now I'm pouring generous globs of it on my food.

>> No.5250371
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5250371

i prefer taste and heat combination over the "overly hot" sauces (from blairs specialy jalapeno for taste and afterdeath for taste and heat). In my opinion all above after death sauce are pretty "useless" in normal home cooking due the extract taste and small portion sizes.....


Also when it comes to macho man bullshit, I used to carry that small bottle in picture with me everywhere. So i heard some teenagers or just idiots showing of id usualy throw it to them and suggest tasting before speaking (i could not handle that syrupy sauce and neither anyone i met)

>> No.5250423

>>5249982
>equating heat tolerance with manliness
>2014

>Its not that bad.
Oh no? How much did you have? (If you're gonna make some ridiculous claim pics or it didn't happen).

Anyway, Ultra Death is over a million Scoville. That's hot, damn hot, by any normal standard. But the dosage and any dilution obviously have a huge effect.

>> No.5251098

>>5249982
Try Resiniferatoxin

16 billion SU. 40g will kill an adult human.

>> No.5251133

>>5251098

COOOOOL

>> No.5251143

>>5250335

it's more about the self-challenge and thrill of pain tolerance, and the spike of endorphins achieved through pain. only people with a masochist streak "get" it. it both involves a chemical reaction and is related to ego, but it's not really about "manliness" or whatever.

>> No.5251160

>>5250150
oh btw just to protip never order "real thai hot" ... order "how cook would like it" ... i bet you get better service and taste

>> No.5251172

Crystal's is all I need. Cheap and flavorful.

>> No.5251202

>>5251172

i recommend at least buying valentina or tapatio and sriracha as well, i mean, louisiana sauce is a classic but there are better sauces for different kinds of foods. nothing wrong with a little variety. maybe go for a chipotle sauce too... el yucateco makes a fantastic one and it's fairly inexpensive...lol, i just can't imagine only using one style of hot sauce.

>> No.5251215

>>5251202

Oh don't get me wrong, I have Sriracha in my fridge (only used on Asian food), I'll buy Tapatio from time to time (love it), I have some insanity sauce for when I want to sweat a bit, and I buy the green Tobasco at times. I've experimented with all kinds of hot sauces, but Crystal is the one that always stays in my fridge.

> inb4 keeping hot sauce in the fridge

>> No.5251246

>>5251202

I never buy food that's made in Mexico. They have no quality assurance. For all I know, Juan's dirty children swim in the hot sauce vats while they bottle it, and the water they use is 9 parts arsenic to 1 part water

>> No.5251398

>>5251246

> implying that doesn't add to the taste

>> No.5251438

>>5250263
that's such a fucking manly sentence i want to go and eat a bottle of this shit and i detest hot sauce

>> No.5251464

i usually use ghost pepper sauce, it is in a clack bottle and has papaya and lime juice in it. tasty as hell but i'm almost out and can't find it anymore :(
>>5251202
the best thing about sriracha is the cap.

>> No.5251481

>>5251464

> the best thing about sriracha is the cap.

You shut your fucking cake horn

>> No.5251483

>>5251481
Shut your little fuccboi mouth, shitracha pleb.

>> No.5251499

>>5251464
*black bottle

>> No.5251504

>>5251481
didn't say it was bad, but that cap is genius. no huge glob accidentally coming out when you just want a little.

ya feel me

>> No.5251523

>>5251098
yeah you're not a real man unless you digest 41g of that shit, FUCK YEAH SO MUCH HEAT OOOHHH NO FUCKING WATER OR MILK OR ANYTHING YEEAAAHHH FUCK MIND OVER MATTER MIND OVER MATTER UNFF SO PUMPED HURRRR!!

>> No.5251724

I bought 4 sauces /ck/.

Ultra, Mega, Original, and Beyond Special Edition. $13 delivery.

Great value. Ive opened Original and Ultra.

>> No.5253028

>>5251724
Still waiting on proof that Ultra wasn't all that to you OP, just sayin.

>> No.5253126
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5253126

I prefer making my own stuff. Still working on the details but it's not bad so far

>> No.5253140

>>5253126
What's your process? I was thinking of making my own soon.

>> No.5253151
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5253151

Take the peppers you wanna extract, process them (pic related). After this batch I highly recommend spreading the result on baking paper and dry it in the oven around 100°C under air circulation. Open the oven every now and then, they're done when they are slightly brown and sound like dry leafs when pushed around. Put the result in an airtight jar with food-quality Ethanol (90%+). Let it sit for a week, shaking it once a day. The flakes will still have a lot of heat after that, consider drying them and using them as well. (I use Habaneros or peppers in a similar order of magnitude)

>> No.5253156

>>5253126

god that glass is cool, i'd love to keep sauces and extracts in bottles like that.

Just starting my culinary lab equipment collection.

2L erlenmyer flask for drinking water and serving wine, and a 250 ml graduated cylinder for measuring liquids

>> No.5253164
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5253164

>>5253151
>>5253140
Sadly I had no magnetic stirrer at the time (I have to keep the ethanol because it's expensive here, 300mL are like 20 Bucks), but you can also just cook it slowly and carefully(!) instead. I do not recommend doing so at home. There's a certain amount of water you won't be able to get out without the capsaicin poisoning the air/ ending in the distillate, so be careful. Hence I recommend to dry them BEFORE starting extraction, it will leave a cleaner product. This shit hates direct heat, warm it in an oil bath or water bath generous amounts of salt. Unless you like coughing like a 70yo chain-smoker.
>>5253156
Thanks! As a Chemist it's easy for me to get that stuff with no questions asked.

>> No.5253167

>>5253164

God damnit. Mail me some gear, I forget what those bulbs are called, and the evaporation rig, its been a while since I finished organic chemistry.

Also, I need to get shopping for a cheap magnetic stirrer

>> No.5253169
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5253169

>>5250215
except that shit is real.
Most shawarma places I go to ask me how spicy I want it. I say "hot" and they grin and say "really?" then put a tiny squirt on.
My brown friend never gets this treatment even though he's a pussy who won't eat anything hotter than a jalapeno.

>> No.5253180

>>5253167
ugh, I don't know the english names for all those things... my dictionary says I used basically two round-bottom flasks (the smaller one is actually slightly different, we call them "spitzkolben"..
But instead of a distillation column I would use a simple retort if I were you. Same result, less of a hassle cleaning it.

>> No.5253186

>>5253180

round bottom is right, all i could think of was distillate, so i called it an evaporation setup instead haha. Sounds like you got a great setup though.

>> No.5253194

>>5253186
It works fine, just gotta buy a stand and a magnetic stirrer for it to be ideal, which will be expensive... Luckily I'm gonna have some extra income in the near future which will compensate that.

>> No.5253210

>>5253164
Interesting. So is there more to it or just distilling?

>> No.5253213

>>5253210

shouldnt be. Capsin is polar, and will only dissolve in other polar solvents (alcohol). The alcohol evaporates at a much lower temperature than the water, so the capsin and alcohol will become gaseous and enter the distillation chamber, cooling the fluid until it becomes a liquid and entering the other container.

>> No.5253223

>>5253213
it's not too polar, though. It will dissolve in oil and Ethanol, less in water. I usually just remove the alcohol and don't distill the capsaicin because I don't have column long enough to cool efficiently (It's boiling point is around 210 after all, and it will come over in generous amounts earlier once the solution reaches a sufficient concentration)
In other words my finished product is the residue, not the distillate. That's not necessary though.

>> No.5253246
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5253246

>my face when I've had hot sauce derived from the Carolina Reaper.
>my face when it beat my back out.

>> No.5253256

>>5250150
Fun fact: The same phrase gets you killer handjobs at several massage parlors.

>> No.5253611

>>5253167
>>5253180
>>5253186

A Florence flask.

>> No.5253647

>>5250190
Fuck off, pussy.

>> No.5253652

>>5253611
so that's the term... thanks mate.