I think I might be addicted to making things hot.
- Thread starter electrogirl
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Gromit
International Man of Misery
well that's what you get for overdoing it(or being a fucking lightweight, one of the two)
The first one.
5 spicy curries a week was madness. I never went as strong as phal or vindaloo but that was the only sensible thing i did.
Now Rogan Josh is about my limit and i have rennies before and after i eat that to fight the attack before it happens.
cliche guevara
Well-Known Member
I don't know what this means but...that just made my cooky hackles rise
Sorrysojourner said:don't tell me what to do!!
FridgeMagnet
Administrator
I do this too nowadays. I use hot sauce like tomato sauce, and I even put chilli in porridge ffs. The woman in the market jokes about how many chillies I buy. I eat Tabasco on toast as a snack.
I think I'm just bored.
I think I'm just bored.
I don't know what this means but...
Sorry
cooky hackles. me = like to think of myself as a good cook. hackles = well, you must know what they are
i should think so young man
Depressingly my chilli tolerance seems to be going down as I get older. I used to revel in my chillified palate, wolfing down phalls and vindaloos in foolishly macho displays.
But, whilst the stomach is still willing, my body now lets me down. My heat sweats like Pavarotti jogging under hot stage lights past a certain level. I used to laugh at my mum for the same condition, and now it's happened to me. They taste fine, but it's so not the done thing to have to mop your head frequently during eating.
But, whilst the stomach is still willing, my body now lets me down. My heat sweats like Pavarotti jogging under hot stage lights past a certain level. I used to laugh at my mum for the same condition, and now it's happened to me. They taste fine, but it's so not the done thing to have to mop your head frequently during eating.
cliche guevara
Well-Known Member
I fear that my life so far must have skipped over these 'hackles' which you speak of.
yea but people in many countries eat spicy food every day and they don't have any higher incidence of gastro-intestinal problems
Gromit
International Man of Misery
Tabasco? I've had hotter ketchups. Even with my acid i think its weak as piss.
Jonkanoo is what you want.
http://www.chilliworld.com/SP6.asp?p_id=169
never had a dog or a cat?
hackles - the erectile hair on the back of an animal's neck when it gets narked
cliche guevara
Well-Known Member
Sorry, I'm new.
DotCommunist
So many particulars. So many questions.
That chef died from eating chili the other day. Heart attack food imo
what fucking chef?
DotCommunist
So many particulars. So many questions.
some bloke. It was in that bastion of truth The Sun.
oh well, must be true then
Gromit
International Man of Misery
'Aspiring chef' apparently.
http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/article4842531.ece
It's not that often Scoville units interact with Darwin's theory...
Johnny Vodka
The Abominable Scotsman
I'm a chilli fiend. What's good is to grill/fry/roast whole chillies with anything you eat, then just cut little bits off with each mouthful. Remember to pierce before cooking or they'll explode. I can eat 2 or 3 most nights, depending on strength (which can vary enormously).
Voley
🐭
Y_I_Otter
Dangerous Terroirist
Bah. Anything over 200,000 SHUs is basically just hotness to one degree or another-- whatever way it's made, whatever variety of chillies are used. The ingredients alongside it in the sauce become pretty much untastable at that point.
For those inclined to sacrifice their tastebuds on the altar of machismo, check out The Source's pure reduction of capsaicin, which measures an utterly insane 7.1 million SHUs.
Bugger your "Canadian Psycho", your "Crazy Jerry's Mustard Gas" and your "Wet Fart". Gimme a nice, flavourful Indonesian garlic sambal any day, and fuck the Scoville count. If I want it "hotter", I'll just add more. :shrug:
seeformiles
Lost in the wood
Mrs SFM and I have chilli with most things but the level tends to go in cycles i.e. it'll get progressively hotter and hotter over a period of weeks until a severe ring of fire brings the heat down to a more sensible and then it starts all over again...)
I agree with Y I about the heat to a certain extent - past a certain point and the flavour of the chilli is far more important than heat. Scotch bonnets are noticeably fruity for their power, more so than the very similar habanero for example.
And I've spent many a year trying to successfully grow Wiri Wiri peppers from Guyana - small berry types peppers with intense heat but an amazing rounded, slightly aniseed flavour - they make the best pepper sauce, but don't seem to take well here. One with bonnets only just isn't the same.
Also enjoying some latin american chiero peppers at the moment - another low cropping berry chilli, but not that potent. Good flavour.
And I've spent many a year trying to successfully grow Wiri Wiri peppers from Guyana - small berry types peppers with intense heat but an amazing rounded, slightly aniseed flavour - they make the best pepper sauce, but don't seem to take well here. One with bonnets only just isn't the same.
Also enjoying some latin american chiero peppers at the moment - another low cropping berry chilli, but not that potent. Good flavour.
Gromit
International Man of Misery
If over 200,000 (Phillip) Schofields is as hot as can be tasted as you claim how would adding more of it make it hotter?
At the end of the day i wasn't recommending Jonk cause it was super hot (There are hotter out there) but cause you can really taste it when you add it (unlike tabasco) and it tastes gooood.
I do a nice chilli gravy
If over 200,000 (Phillip) Schofields is as hot as can be tasted as you claim how would adding more of it make it hotter?
At the end of the day i was recommending Jonk cause it was super hot (There are hotter out there) but cause you can really taste it when you add it (unlike tabasco) and it tastes gooood.
Jonk's not that hot fwiw. It's reasonably hot, but it's not an unbalanced sauce designed to impress people with its head blowing off potential. It's pretty much just another everyday pepper sauce, slightly hotter and thicker than the normal Walkers Wood bonnet sauce iirc.
Y_I_Otter
Dangerous Terroirist
If over 200,000 (Phillip) Schofields is as hot as can be tasted as you claim how would adding more of it make it hotter?
I should have qualified that. What I meant was 200,000 SHUs, in a bottled sauce, is about the top end of heat that would allow you to taste the other ingredients in the sauce on its own. I believe that at that point the information being transmitted to the brain by pain receptors begins to eclipse that being transmitted by taste receptors.
When a sauce with fewer SHUs is used in food, adding more of it makes it a greater proportion of the item being eaten and therefore makes the dish hotter overall.
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