Couple spicy-related things going on:
Just finished this year's batch of homegrown Tabasco sauce, and HOLYMOTHERFUCKERSHITBALLSFUCKTWAT is it amazing.
I think I've decided to try growing Tepin/Chiltepin peppers next year as well and try my hand at making a sauce out of those little fuckers.
Last week me and the missus ordered from the local Indian joint, and I ordered the Saag Gosht and Paneer, and asked them to make it extra spicy. Goddamn did they call my bluff. I was sweating my ass off eating that shit. It was amazing though.
anybody else into SPICY foods?
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bigchiefbc
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Re: anybody else into SPICY foods?
Last edited by bigchiefbc on Wed Nov 23, 2016 12:21 am, edited 1 time in total.
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D.o.S.
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Re: anybody else into SPICY foods?
bigchiefbc wrote:Last week me and the missus ordered from the local Indian joint, and I ordered the Saag Gosht and Paneer, and asked them to make it extra spicy. Goddamn did they call my bluff. I was sweating my ass off eating that shit. It was amazing though.
The New England Spicy Food Paradox in full effect.-
space6oy
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Re: anybody else into SPICY foods?
shit eater. 
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rustywire
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Re: anybody else into SPICY foods?
Yeah when ordering vindaloo I specify "medium spicy" and it's still intense.
Not the case when buying "medium" salsa, which is damn near always too mild.
Not the case when buying "medium" salsa, which is damn near always too mild.
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snipelfritz
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Re: anybody else into SPICY foods?
Bejarred salsa is some weak-ass shiznu.
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rustywire
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Re: anybody else into SPICY foods?
Poppycock. *Homemade* and small batch farm stand-style mason jar salsa, picklings and preserves are NOT weak.
Most of the stuff you'll find on the shelves in supermarkets? OK that's another story...
Most of the stuff you'll find on the shelves in supermarkets? OK that's another story...
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snipelfritz
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Re: anybody else into SPICY foods?
Yeah, I was referring to your typical grocery store fare.
Not nearly as good as a grocery store fair.
Not nearly as good as a grocery store fair.
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ck3
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Re: anybody else into SPICY foods?
Stop & Shop actually had edible-looking ghost chilis in stock last weekend, and I've able to cook with fresh ones for the first time. Oddly enough, they were a product of Holland. Two per dish seems to do the trick, ring stinger and all. The last time my mouth was so numb eating my own cooking, it contained up to 6 habaneros and/or scotch bonnet peppers. I think I'm building up the courage to finally try a Trinidad scorpion pepper. 