I found this quite wonderful on scrambled eggs.
I like most habanero sauces, but I like mixing with more sweet sauces to get that sweet n heat perfect mix.
I have had a couple of mango based sauces that mixed very well with habanero.
Posted on 04/01/2021 7:24:11 AM PDT by mylife
The pandemic has driven chilliheads online, where some have built impressive followings for their hot sauce reviews and daring feats of strength
Kate Robertson
Thu 1 Apr 2021 04.00 EDTLast modified on Thu 1 Apr 2021 08.07 EDT Shares 134 Carolina Reaper Hot Chilli Peppers: ‘You can effectively map your GI tract by feeling how it moves.’ Two Carolina Reaper peppers: ‘You can effectively map your GI tract by feeling how it moves.’ Photograph: mrsixinthemix/Getty Images/iStockphoto Behind his calm, methodical approach to every hot chilli eating and super spicy food challenge, Dustin “Atomik Menace” Johnson is enduring a kind of physical pain and mental anguish beyond what most will ever experience in a lifetime.
In one of his most-watched YouTube livestreams, the 31-year-old Las Vegas resident downs 122 super-spicy Carolina Reapers, the Guinness World Record holder for hottest pepper, while fans watch and cheer him on. While there are clues that he’s struggling – his face turns a deep red color and shines with perspiration, and in the latter half in particular, he takes breaks – his low-key demeanor has made the growing chillihead community question whether he’s built like an average human, or if he’s human at all.
“I would say anywhere after 60, every few peppers I would say, ‘I don’t know if I can keep going,’” Johnson recounts via Zoom from the same black-lit, poster-adorned spot he shoots his videos in. “And people were like, ‘Nah, just keep going. You look like you’re fine.’ And I’m like, ‘I’m not ... but I’ll keep trying.’”
Two hours later, he finished the bowl.
(Excerpt) Read more at theguardian.com ...
Go look up Mark Weims on Youtube.
Holy cow, does that guy eat spicy food.
I like Cholula and Tabasco Chipotle sauce. I can still taste those. Tabasco habanero is great on eggs.
He will eventually burn out.
We all do.................
I love heat, but some stuff they have out there really isn’t for eating. When a couple of drops can ruin a pot of chili, that is purely marketing and selling a funny label.
Heat, when done right, will enhance the flavor of many foods. I use ground cayenne like salt, pepper and garlic.
I used to be a four star Thai food guy. Now, at 70, I’m down to three.
Each one of those Reaper Peppers shortens your life by 3mos. Your GI tract will eventually melt.
Truth. Things like .357 sauce are just disgusting from a taste perspective.
My go-to “table” sauce is Tobasco Scorpion sauce that is only around 50K Scoville. It just tastes good and doesn’t have a lot of heat in it.
I have some Last Dab that is also delicious, but definitely not for the faint of heart.
I’ve had some pretty mean green papaya salad ;)
Decades ago, there was an Indian restaurant above Bongo’s Giant Burgers in Berkeley. A couple of friends of mine and I were eating there, and one of them fearlessly asked to try what they liked to eat. They brought out a small dish of lime pickle. One dab of that and I felt like a cartoon charter with little mushroom clouds of an atomic inferno replacing my eyeballs. Holy shite! Never had anything that hot since.
A few years ago we went out for Wing. My son ordered Ghost Pepper wings. He made a comment about loving them. The waitress responded by saying, “Honey, no one likes those wings, they just order them to show off.” The look on my son’s face was classic. He never ordered them again. I guess he really didn’t actually like them as much as he thought.
LOL@!@!!
I found this quite wonderful on scrambled eggs.
I like most habanero sauces, but I like mixing with more sweet sauces to get that sweet n heat perfect mix.
I have had a couple of mango based sauces that mixed very well with habanero.
My face got warm just reading that. My tolerance for spice has decreased over the last 30 years. So much that I now avoid it.
Many years ago, I roomed for a few months with two brothers whose family was from Saipan, though they were born and raised in the U.S. One of their uncles made a condiment from some sort of crushed peppers, which both of them used by the spoonful on their food. I tried a speck on the tip of one fork tine once, and my mouth burned for a half-hour. No idea what kind of peppers went into that stuff.
I really used to like very hot food, but serrano peppers are about all I dare these days.
Agree that a lot of sauces are just stupidly hot. I want flavor, not just burning. They might just as well take it to the final step and bottle pure capsaicin, and there would be idiots who would consume it.
There is a chillihead on youtube named johnny Scoville. I don’t think this guy is human in the way he eats all things nuclear hot. What is good abouthis vids are just him and whatever he is eating with no profanity or antics. He said he does it for the endorphin rush for the body’s defense to pain. I get nervous just watching him.
People are nuts.
They make it and dopes eat it
To me, pain is not a flavor.
They acclimate....slowly
I can eat hot but I notice with age I’m not as good at it as I once was
My wife eats Tabasco on everything....literally....she doesn’t eat dessert
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