I find it's a different kind of heat. Hot sauce and peppers you feel down in your throat (and they give me the most violent case of hiccups you've ever seen). Wasabi you feel more up in your nose. Or course, mostly all I've had is the fake stuff they make from horseradish. Eventually I'd like to try some of the real stuff made from actual wasabi root.
> Damn, that's good sauce. I can honestly say, hottest I've ever had by a mile....and > I've had a lot of hot.
We all know you're hot and all that. Don't say it twice or JopSmit will jump over you for a trio.
But I never understood the passion some people has for hot stuff, hot in the Scoville meaning. When you eat something with a hot sauce, it only tastes of... Hot. It's like curry, if you put too much curry, it doesn't matter if it was lamb, rice, chicken or what, it only tastes of curry. Jalapeños? Open them and when I enter the room, I start to cry.
I see other people enjoying them, but hot sauces and similar just aren't for me. I stopped liking even some black pepper over loin or chicken wings.
I still remember when I was a 4yo kid and my sister told me to try this thing, that it was tasty. It was a red Tabasco bottle. Maybe it's a child trauma? ^_^
Wound up, can't sleep, can't do anything right, little honey / Oh, since I set my eyes on you. / I tell you the truth. I can't get it right / Get it right / Since I met you...
Quote: Jamie Kocher, ceo of the Waimea Bay Chili Pepper Company, and www.BambooandTikis.com, eats the largest and most spiciest part of the Bhut (Naga/Ghost) Jolokia Chili Pepper and this old man almost dies. The Bhut Jolokia holds the Guinness Book of World Record's title as the hottest pepper. Jamie personally grows these peppers organically in Hawaii. For hours he writhes in the burning pain from the back heat of the world's hottest pepper.
To purchase organic seeds or learn more about the chili pepper health benefits, or how to grow them please visit
Have a bottle of that in my fridge, that is my "everyday" sauce. Hott, but have gotten used to it over the years.
This was a homemade "Mole Poblano" made with a generous amount of Naga. I'm not sure if he ground the peppers himself or bought powder, but it's actually very tasty aside from the near death experience.
> Damn, that's good sauce. I can honestly say, hottest I've ever had by a mile....and > I've had a lot of hot.
I've just been out to a Thai restaurant. The lady there knows me well, she knows I like a bowl of fresh chillies on the side. Each time she tries to catch me out with hotter chillies. Tonight, I got through them OK - but there was a couple of "ring of fires".
Like near death experiences? Rings of fire? Explosive bowls behaviour?
Wound up, can't sleep, can't do anything right, little honey / Oh, since I set my eyes on you. / I tell you the truth. I can't get it right / Get it right / Since I met you...
> But I never understood the passion some people has for hot stuff, hot in the Scoville > meaning. When you eat something with a hot sauce, it only tastes of... Hot. It's like > curry, if you put too much curry, it doesn't matter if it was lamb, rice, chicken or > what, it only tastes of curry. Jalapeños? Open them and when I enter the room, I > start to cry. >
I don't get it either. Really spicy things just taste like burning and provide me no enjoyment. And then they give me the ring of fire a few hours later. Whee, what fun.
> I don't get it either. Really spicy things just taste like burning and provide me no > enjoyment. > And then they give me the ring of fire a few hours later. Whee, what fun.
I don't get the ring of fire usually, but anything a bit spicy is like having had Tyson give a punch to my stomach 20 minutes later.
On the other hand, one can't have enough pineapple toppings in pizzas. It's a must.
My friends who love hot sauce say that it's weak as hell. I say that it's perfect. A bit of heat and a LOT of great taste. And it's dirt cheap at the local 'international grocery'.
> > I don't get it either. Really spicy things just taste like > > burning and provide me no enjoyment. > > http://www.huyfong.com/no_frames/sriracha.htm > > Best. Stuff. Ever. > > My friends who love hot sauce say that it's weak as hell. I say that it's perfect. A > bit of heat and a LOT of great taste. And it's dirt cheap at the local 'international > grocery'.
Harhar it's very common here at all the chinese/vietnamese eateries. It's hot, but not very tasteful. And the color is a little bit plastic-like.
> > And, have you tried Dave's Insanity Sauce?? > > Have a bottle of that in my fridge, that is my "everyday" sauce. Hott, but have > gotten used to it over the years. > > This was a homemade "Mole Poblano" made with a generous amount of Naga. I'm not sure > if he ground the peppers himself or bought powder, but it's actually very tasty aside > from the near death experience.
Hmmm. I used to like hot stuff, but found I tasted less, the hotter it was. I decided on flavor.
> > I don't get it either. Really spicy things just taste like burning and provide me > no > > enjoyment. > > And then they give me the ring of fire a few hours later. Whee, what fun. > > I don't get the ring of fire usually, but anything a bit spicy is like having had > Tyson give a punch to my stomach 20 minutes later. > > On the other hand, one can't have enough pineapple toppings in pizzas. It's a must. > > ^_^
> > I don't get it either. Really spicy things just taste like > > burning and provide me no enjoyment. > > http://www.huyfong.com/no_frames/sriracha.htm > > Best. Stuff. Ever. > > My friends who love hot sauce say that it's weak as hell. I say that it's perfect. A > bit of heat and a LOT of great taste. And it's dirt cheap at the local 'international > grocery'.
I practically always use that with fried rice, or rice boiled in chicken broth. I usually fry some tilapia (fish) in a nonstick pan with some crushed garlic, crushed red pepper, salt, pepper, ground ginger, and a bit of olive oil. Before it's fully cooked I add some chopped white and green onions (when I add the ginger varies; either in the beginning or towards the end ). Also, I put in 2 chicken flavored bouillon cubes with some minute rice. I let 'em disolve while the water is warming over a medium high heat. When they're dissolved I get it to boil, then add rice.
When that's all done I add the sriracha and soy sauce. Best stuff Ever! (ETA: & no, that is my genuine opinion, I didn't mean to repeat what you said ).
Another very good sauce to use is Samal Oelek made from the same company.
> > On the other hand, one can't have enough pineapple toppings in pizzas. It's a must. > > > > ^_^ > > Ewww. Fruit isn't supposed to be cooked. Unless it's in a pie.
I can't take that green shit straight (and yes, the real stuff hits my nose like a frigging hypodermic needle), so I take a dab on the tip of my chopsticks and wisk it into a puddle of soy sauce. Or fish sauce. That usually gives me the mix of salt and spice that I like for sushi dipping.
Generally speaking my stomach is on the wimpy side of Asian tolerance levels. So flavor above heat is my game. Sriracha fits.
> Ewww. Fruit isn't supposed to be cooked. Unless it's in a pie.
Well, jams & marmalades are boiled fruit and sugar. In many parts of southamerica you'll find friend male banana as a common accompainment for lots of dishes. Here in Spain (and I guess in other places) roasted apples are a common dessert.
I personally don't like sweet things in my pizza, but I don't think they're a bad thing per se. And lately I'm about adding black olives and pickled onions over it, so I think that there's no limit to what you can put on a pizza. If it's eatable, it can be used as a pizza topping.
> > Ewww. Fruit isn't supposed to be cooked. Unless it's in a pie. > > Well, jams & marmalades are boiled fruit and sugar. In many parts of southamerica > you'll find friend male banana as a common accompainment for lots of dishes. Here in > Spain (and I guess in other places) roasted apples are a common dessert. > > I personally don't like sweet things in my pizza, but I don't think they're a bad > thing per se. And lately I'm about adding black olives and pickled onions over it, so > I think that there's no limit to what you can put on a pizza. If it's eatable, it can > be used as a pizza topping.
Male banana is who's friend?
I had jalapeno pizza topped with mushroom pizza last weekend. I'd have preferred onions and olives.
> I usually fry some tilapia (fish) in a nonstick pan with some crushed garlic, crushed > red pepper, salt, pepper, ground ginger, and a bit of olive oil. Before it's fully > cooked I add some chopped white and green onions (when I add the ginger varies; > either in the beginning or towards the end ). Also, I put in 2 chicken flavored > bouillon cubes with some minute rice.
Dude. You go to all that trouble, and you use minute rice? (Hell, I don't eat white rice anymore, if I can help it.) Not to mention those bouillon cubes are filled with corn syrup and other nastiness....
Perhaps any vegetable can go on pizza. The only fruit I like cooked (as well as raw), that isn't a dessert item, is tomato. On pizza, too.
Back on the hot sauce thing: too much spice in my diet makes me onery. Homicidal even if something really annoying happens. Not a cool buzz. (I stay away from, in particular processed, sugar for similar reasons.)
That stuff is super popular in the Portland area. It's at a lot of restaurants and grocery stores. My friend once stole a bottle of it from a combo karaoke bar / Chinese restaurant while we were wasted. We refer to it as Chicken Sauce.
I like hot wings and other hot foods when I'm in the mood for them but I'm not one of these people who thinks nothing can be too hot. There is certainly a limit, though I think Tabasco (the amount most people use) and Texas Pete's are too mild for a lot of stuff (although still delicious) but there are definitely things that are too hot/stupid hot. Like the Wild Wings in Athens that has 100 different wing flavors, I've experimented there quite a bit and some of them just burned me up and I haven't ordered those types since.
Gummy.. you used too much water and/or cooked it too long. Sticky? The best rice in the world (in my opinion) comes out sticky! That would be most Japanese rice, cooked correctly. I quote Kiefer Southerland (SP?) when I say "How could a Billion Chinese people be wrong?"
And his other comment about not eating white rice and bullion cubes because of the nastiness... I say NONSENSE. Too much of ANYTHING is bad for you. This includes the Sun and you can't really live healthy without it.
Why don't you just eat what tastes good to your pallet, just not too much of it, and do some freaking exersize? If you're on a diet of any kind because someone told you it's healthy (except for perhaps a diabetic diet... there's a good reason for that one) then you're not even alive. You're a slave.
I've always heard it referred as "Rooster Sauce." > That stuff is super popular in the Portland area. It's at a lot of restaurants and > grocery stores. My friend once stole a bottle of it from a combo karaoke bar / > Chinese restaurant while we were wasted. We refer to it as Chicken Sauce.
> Damn, that's good sauce. I can honestly say, hottest I've ever had by a mile....and > I've had a lot of hot.
what sauce was it?
i'm currently loving these damn things. i've always liked 'em, but i'm going through a resurgence of eating the shit out of the whole bottle (including the peppers)
> I've always heard it referred as "Rooster Sauce." > > That stuff is super popular in the Portland area. It's at a lot of restaurants and > > grocery stores. My friend once stole a bottle of it from a combo karaoke bar / > > Chinese restaurant while we were wasted. We refer to it as Chicken Sauce.
@TOM: Cooking rice is super easy, and relatively quick. Over the years, I tried all kinds of techniques and gadgets. Finally, I read the directions on the bag, and presto. Great rice.
Now, I use Trader Joe's brown jasmine rice. It says set to boil 2 cups of water (or broth). Then throw in a cup of rice. Reduce to simmer for 35 minutes. (After this, depending on your preference of consistency, you can let it sit off the burner for ten mintues, or not.)
This is *not* a long time. Just start it first, a few minutes early, or any time, and then throw it/the rest in the fridge.
Also, a cup will make a lot of rice. If you're eating a dry cups-worth of rice at a sitting, you might be one of those lanky folks with atomic mass burners for stomachs - but more than likely you're either a fat fuck, or some cardio freak. Personally, I've gone on to eating seeds instead of carbs and starches.
Broth-wise, you can get organic stuff. They make organic bouillon, too, but that don't necessarily mean there's no corn syrup/starch in them.
@URherenow: exericise *does not* supplant diet. It compliments it, meaning diet always comes first. In any case, all the foods I enjoy are universally nutritious. But some of those things don't work well with my body, and I eat to satisfy what my body needs, so I don't miss those things.
> > Perhaps any vegetable can go on pizza. The only fruit I like cooked (as well as > raw), > > that isn't a dessert item, is tomato. On pizza, too. > > > > Peppers? Aubergines (Egg plant)? Are Courgette's fruit? (Zuchines I believe)
... like "lorries" for trucks and "bobbies" for policemen, Brits have different names for fruits and veggies?
> > > chili pepper health benefits > > > > Like near death experiences? Rings of fire? Explosive bowls behaviour? > > Kills brain cells too, apparently, but then, doesn't everything?
Like, visiting the Loony Bin, for example? That has killed enough brain cells to create a zillion politicians.
> > > Perhaps any vegetable can go on pizza. The only fruit I like cooked (as well as > > raw), > > > that isn't a dessert item, is tomato. On pizza, too. > > > > > > > Peppers? Aubergines (Egg plant)? Are Courgette's fruit? (Zuchines I believe) > > ... like "lorries" for trucks and "bobbies" for policemen, Brits have different names > for fruits and veggies? > > - Stiletto
"Zucchini is the more common name in Italy (zucchina/o -zucchine/i), North America, Australia and Germany, while courgette is more commonly used in the United Kingdom, Greece, New Zealand, Ireland, France, the Netherlands, Portugal and South Africa." Apparently, according to wikipedia Kinda funny that the Aussies use one work and the Kiwis the other!
It's surprisingly hot. That is, you don't expect it to be all that hot, so you tend to put more into your food than you should and then the heat can be "off" for you. It does go good with peanut-sauces when you make them from scratch and add in the Siracha. Helps increase the heat a bit, even subtly at times. (E.G. you don't notice it as you're eating it, so you eat a lot, but then it all adds up and you feel the heat in your stomach and your throat).
> I have, that shit is flippin' HOT! Good stuff though.
Same here. I was introduced to the "hot-pepper scene" back when I was in high school. (So that would be around the mid to late 1990's). I loved buffalo wings, Tabasco sauce, jalapeños, anything that was hot. Well, at least that I knew of. Heh. So my future brother-in-law was over the house and had a little orange pepper that was the size of a small plum tomato, and had a good smell to it. He knew I liked hot peppers and gave it to me saying that this one was really hot. In my past, I had been told that Jalapeños were hot so I took the pepper and bit about 3/4 of it into my mouth and started chewing it. Right then and there, I knew that I had just bitten off more than I could handle. The heat level immediately rose to where snot was liquefied and pouring out of my nose, while my eyes were watering like crazy. My heart rate rose to an insane level and I was begging for some milk. On that day, I was introduced to the habanero pepper.
After that night, I started to eat small bits of the habanero at a time in order to build up a tolerance. I love the way the pepper taste and think that of all the peppers out there, it has the best taste. The problem is that you can't use a lot of them to get the bulk flavor that you want without having the heat it provides completely overwhelm what it is that you're making. I've read about a grower in the UK who genetically engineered a variety of the pepper with almost no heat, but all the flavor. I'd love to get some samples of that and grow my own so I could put them on pizzas, into gravies, hell even in oatmeal!
I also eventually found out about Dave's Insanity Sauce, and bought a bottle of his Private Reserve. Comes in a wooden "casket" and is insanely hot. It's so hot that there's no flavor to it because a drop from it on your tongue will pretty much shut off your taste buds and your brain. lol. I bought the bottle in 1997 and still have 7/8th of the bottle left. I doubt it will ever go bad since it's basically a thick pepper spray.
Sadly, my ability to enjoy hot foods has left me. Over the past 5 or 6 years, I started to get horrific heartburn when I'd eat hot foods, and start having irregular heartbeats from it. Not to mention that for the next half hour after eating it, it feels like I got donkey punched in the stomach. The next day after eating it, taking a shit feels like getting a prostate exam from Wolverine. So my days of eating hot stuff is over. While my brain never stopped liking it, my GI tract certainly has.
> > @TOM: > > a cup will make a lot of rice. If you're eating a dry cups-worth of rice at a > > sitting, you might be > > a) one of those lanky folks with atomic mass burners for stomachs > b) a fat fuck, or > c) some cardio freak. > > > > Wait. I wonder if the spicy food helps there?
I dunno. Maybe dashing for the bathroom all the time, and having the hot runs is the ticket. Sort of like inverted bulimia. (Of course, you can get oral cancer or something from barfing too much, so....)
Quote: My friends who love hot sauce say that it's weak as hell. I say that it's perfect. A bit of heat and a LOT of great taste. And it's dirt cheap at the local 'international grocery'.
That is one of the most awesome sauces in the world!
It's cheap and you get a lot of it. Decent heat with a killer garlic taste. Excellent with hot wings.
> My friends who love hot sauce say that it's weak as hell. I say that it's perfect. A > bit of heat and a LOT of great taste. And it's dirt cheap at the local 'international > grocery'. > > That is one of the most awesome sauces in the world! > > It's cheap and you get a lot of it. Decent heat with a killer garlic taste. Excellent > with hot wings. > > Speaking of wasabi... > > > --Bekki
Quote: Did you honestly just resurrect a 2 year old thread?
Yes I did. You can spank me later. I'm a heatseeker, y'know? It's all about the painful endorphin rush. Yes, I'm deranged. Like http://en.wikipedia.org/wiki/Waylon_Jennings I've always been crazy but it's kept me from going insane. ;-)
I also had the same feeling: What was it about 2010 and 2011 that made them seem to not exist? Either that or our brains are functioning in hyper mode for storing random stuff.
Still, hot and pungent food condiments rule!
More wasabiwasssssssssssssaaaaaaaaaaa! Ay yes! It cleans out the sinuses...
I went to the Cherry Blossom festival in Washington DC that year as part of Jovina's "Sping Fling 2010" in Fredericksburg, MD, and I loved it! What's with the adults with kids, though? They were practically wanting to give their toddlers to me to hold and such but, for obvious reasons, that's a no-go. I'll dance around, pose, wave and shake hands but I won't hold yer offspring! I don't want to adopt them on the spot either especially if they knew the person behind the mask. That's serious Uncanny Valley! But all of that ruled too! Kig rules! :-)
The problem is that the head had marginal visibility within. But the shiny pink spandex dresses and Mickey Mouse gloves were able to throw others off to give it a slight sense of proportion.
You can't consume hot'n'spicy things with a huge fur-covered foam head over yer skull. But one day I may make it all my very private and confined screening room for A/V and other heady stuff.
Hmm...Hello Kitty's head with Dolby Digital 5.1 optimized speaker placement within. I'm kicking around the idea of crafting it with sheet latex and the appropriate patterns to match my noggin. And have it inflatable just so it can save space within storage. I can plan, dream, design, and plan some more. I'm good with tracing, cutting, and pasting with solvent-based rubber cement. It's like IRL texture-mapping. :-)
From hot sauce to furry fandom to latex costume construction. That's really loony! I don't know if I'll fit in but, if I don't, I'm still happy to be a retrogaming misfit over here.
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). Also, I put in 2 chicken flavored bouillon cubes with some minute rice. I let 'em disolve while the water is warming over a medium high heat. When they're dissolved I get it to boil, then add rice.
).
Although I'm sure I could still handle it... 
*shame*
That is one of the most awesome sauces in the world! 
Speaking of wasabi...
Ruled. Awesome. Totally! 