This thread brought you by Pringles Extreme Buffalo Wings of WHAT THE FU---

[Bells]

Seriously, how the hell do you people eat this?

I bought it today to try it out, never had any of the spicy pringles... my tongue is crying "No mas! No Mas!" ...just, GAH! 3 chips and i had to take a full bottle of water!

JEEZ! You spicy food lovers like some really crazy shit!

So i guess this is a "I thought this was going to be kinda good but OH MY GOD!" Thread for foods and snacks, have at it!!

[RobinStarwing]

Lefse...it's good for you. :)

[Flarecobra]

Those arn't that spicy.

[Krylo]

They aren't spicy at all.

Bells, you are weak.

[Arcanum]

You want spice? http://i.imgur.com/JxNF4.gif

[CABAL49]

My favorite foods are Thai and Indian. And thus why I have stomach problems. But damn real Indian spicy is good.

But yeah, you guys don't know spicy.

[walkertexasdruid]

Thai Chicken Curry is wonderful, of course you do sweat off the extra calories while eating it.

[Flarecobra]

Try a curry that was made with the Naga Jolokia pepper. The fact it comes with a free yogurt-based drink should be a clue.

[Ecks]

spicy is good. if you want to slowly build yourself up to spicier foods, try these everyday spicy eating tips:

eat pepper jack cheese, like, constantly.
put a lot of cracked black pepper in stuff (whole peppercorns if you can).
get stuff slathered in buffalo sauce as often as possible.
put Tabasco in stuff on a regular basis (or drink it like water).

once you can eat jalapenos on a regular basis without crying, go for harder stuff. if you can eat red zone wing sauces at buffalo wild wings without crying you are officially a madman and can eat anything without being a huge wuss*.

*your trips to the bathroom will result in liquid stools and a stinging anal cavity. you have been warned.

[Bells]

See? I have to TRAIN to be able to eat your cursed demon foods!!

[Magus]

Funny thing about "drinking" Tabasco sauce--I used to buy Taco Bell sometimes (it sort of qualifies as food, or a food-like substance), and due to the fact that it is already difficult to eat tacos in a vehicle without trying to open up little sauce packets and put sauce on them, I used to just drink the Fire sauce directly from the packet and then take a bite of taco.

[walkertexasdruid]

Taco Bell with Fire Sauce is good stuff. Cajin Anything is good and spicy as well.

[PyrosNine]

Eh, you've got to train yourself for different types o'spice- that one scene from Tokyo Drift where the guy takes a bite of wasabi and says it's easy after all those years of eating habanero, that's bull. Spicy is a category of sensation on your tongue, not a catchall.

So while I can peruse the family dinner table with no problem, things like Buffalo wings, give me hell because of the tangy, sticky syrupy nature of the heat is something I'm not used to. That, and my tongue's weak against sour and that part alone of a decent Buffalo Wing sauce is more than enough to knock me out.

International spices are always an interesting affair at my house though, as my mom, my sis, myself, and my aunt will always get something with a kick to it.

My aunt adds hot sauce to her EVERYTHING. She'll give her whitebread red head kids and husband boring American food, and then she'll take hers and cover it in whatever caliber sauce is necessary.

Thought it's not very hot at all, chipotle's big in our house too, and I recently bought some chipotle Ketchup to spice up whenever my brother in law decides to use his grill for burgers and steaks.

Also creole powder is awesome.

[Ecks]

what pyros said. i reread my post and realized i listed several different types of spices already, so just swap stuff in and out as necessary to train your tongue for whatever stool softener i mean type of spice you're looking to get used to.

[walkertexasdruid]

Gumbo is pretty good, and it would get you ready for hotter food in the future.

[McTahr]

My friend and I duel and dash down habanero peppers every once in a while. I've been cooking with the hottest <whatever> I can find for so long that I can barely notice stuff like serrano anymore. A lot of peppers just taste sweet, and it actually adds a new level to the flavor once you can bring yourself past the "Ohshithot" initial reaction and really taste the damn things.

I wound up going to Buffalo Wild Wings with friends and just getting fries, beer, (because my diet is not restrictive at all) and a side of their hottest sauce, you know, the stuff that puts people not used to it in tears. Kinda tame.

However, I second the Pyros-statement. I've got a Romanian friend who does traditional dishes and its...so sour. Too much for me to casually enjoy. However, she can't handle even just mild taco seasoning.

Different strokes?

[CABAL49]

German foods, European in general is good. It is also blander than bread. I can't say I trained to eat spicy foods. I've just always enjoyed them. I guess if you want to train up to it, I recommend American Wasabi, the horseradish stuff. If made right it'll have a kick to it, but it doesn't last long.

[Magus]

Yeah, wasabi is totally different from chile peppers, horseradish attacks your nasal passages for the most part. It's quite a different sensation.

[walkertexasdruid]

There is a certain small red pepper in asian dishes, and if you bite into them, yow! I keep a vigilant lookout for those things.

[Flarecobra]

Sezchwan peppers you mean?

[Meister]

Nah, Sichuan pepper isn't a chili pepper, it's a seed. Bird's eye chilies maybe? Those pack a punch.

[Grandmaster_Skweeb]

mmmmspicy stuff..I'm toats a sucker for the heat. Currently have various Dave's Insanity bottles in my fridge and some Mad Dogs as well. Odd as it sounds, the really hot shit is great during summer for cooling off. Constant perspiration makes just about any breeze feel cool and refreshing!

There's a local organic store about five minutes away from my place that sells Naga Bhut Jolokia hot sauce. It tempts me every time I walk by it. Singing its siren song to the tune of 850,000+ scoville units. I will buy it one day. The burning glory will be experienced.

I hope my body can take it. (https://www.youtube.com/watch?v=5KPT5657XD0)

What really gets my goat is all the shit claiming to be hot and spicy when it falls far short of the mark. Heretical false advertising, I say!

[Flarecobra]

Nah, Sichuan pepper isn't a chili pepper, it's a seed. Bird's eye chilies maybe? Those pack a punch.

http://chinesefood.about.com/od/chinesefoodglossary1/g/szechuan-peppercorn.htm

Berry actually.

[walkertexasdruid]

Sezchwan peppers you mean?

I think those are the little buggers.

[Magus]

So the Jolokia (http://en.wikipedia.org/wiki/Naga_Bhut_Jolokia) (also known as the Naga Bhut Jolokia, or ghost pepper) is now the second hottest chile pepper in the world, after being considered the hottest for many years...what in the world replaced it?!

I present...the Trinidad Moruga Scorpion! (http://en.wikipedia.org/wiki/Trinidad_Moruga_Scorpion)

http://i46.tinypic.com/69oxds.jpg

EVEN THE NAME IS PERFECT.

"The question was, could the Chile Pepper Institute establish the benchmark for chile heat?" he said. "Chile heat is a complex thing, and the industry doesn't like to base it on just a single fruit that's a record holder. It's too variable." The academic institute is based at the university's agriculture school and is partially funded by federal grants, as well as some industry groups depending on the project.

The team planted about 125 plants of each variety — the Trinidad Moruga Scorpion, the Trinidad Scorpion, the 7-pot, the Chocolate 7-pot and the Bhut Jolokia, which was a previous record-holder identified by the institute and certified by Guinness World Records in 2007.

Randomly selected mature fruits from several plants within each variety were harvested, dried and ground to powder. The compounds that produce heat sensation — the capsaicinoids — were then extracted and examined.

During harvesting, senior research specialist Danise Coon said she and the two students who were picking the peppers went through about four pairs of latex gloves.

"The capsaicin kept penetrating the latex and soaking into the skin on our hands. That has never happened to me before," she said.

Chile peppers of the same variety can vary in heat depending on environmental conditions. More stress on a plant — hotter temperatures or less water, for example — will result in hotter fruit.

The Trinidad Moruga Scorpion's new notoriety is already making waves in the industry and among those who love their hot, spicy foods.

"As with all the previous record holders, there will be a run on seeds and plants," said Jim Duffy, a grower in San Diego who supplied the university with seeds for four of the super-hot varieties. "Like Cabbage Patch dolls right before Christmas or Beanie Babies, it's like the hot item."

Not even Duffy or the researchers would dare to pop a whole Trinidad Moruga Scorpion in their mouths, but there are plenty of videos on social networking sites where heat-loving daredevils have tried.

The blood flow increases and the endorphins start flowing. Their faces turn red, the sweat starts rolling, their eyes and noses water and there's a fiery sensation that spreads across their tongues and down their throats.

"People actually get a crack-like rush," Duffy said. "I know the people who will eat the hottest stuff to get this rush, but they've got to go through the pain."

Pepper experts said there are a handful of people who are crazy enough to subject themselves to the pain, but the rest just want to try out these super-hot peppers on their friends or make killer hot sauce — and it doesn't take a whole pepper to do that.

More bang for the buck is how Bosland describes it. He said a family could buy two of the super-hot peppers to flavor their meals for an entire week.

The beauty of the peppers is they're not only the hottest in the world, but they're also some of the most flavorful peppers, Duffy said.

"You can make a barbeque sauce or a hot sauce at a mild to medium level using small amounts of these peppers and it will be so darn addictive that you won't want to put your spoon down," he said. "You'll want to eat and eat and eat."

[Grandmaster_Skweeb]

I will consume the sauce.

Eventually. When my body can take it.

[Magus]

CAN YOU TAKE THE STING OF THE SCORPION?! These ad campaigns write themselves.

[Grandmaster_Skweeb]

Trinidad moruga scorpion! You gonna need a new toilet!

[Krylo]

I've noticed that I DON'T notice much of a difference between Naga Jolokia and Habanero sauces (and just sliced habanero)*. Like, it seems once you get to a certain point you're just feeling maximum pain and welp.

So given that I don't much see the point of the Scorpion other than the totally awesome name.

That said I don't keep myself in 'shape' for eating spicy foods. I just tough them out when I feel like eating something spicy and trust on my natural pain tolerance to handle it, so maybe it's different if you have hot sauces more than once every month/couple months.

*Disclaimer: I mean as far as actual heat goes. The ghost pepper heat seems to come on slower and be less sharp, leaving me actually preferring Red Savina for most sauces as it's a more immediate sting, while the Naga Jolokia creeps up on you. Also flavors are different, obviously.

[Shyria Dracnoir]

http://i46.tinypic.com/69oxds.jpg

Do they always look like dicks or was the photographer feeling cheeky?

EDIT: Alright, now I see where the individual peppers are, but the way they sit on the vine totally makes the image of a dick.

[walkertexasdruid]

My friend in college would take a bottle with him that contained the two ingrediants in pepper spray and put it on everything he ate.

[Meister]

Do they always look like dicks or was the photographer feeling cheeky?

EDIT: Alright, now I see where the individual peppers are, but the way they sit on the vine totally makes the image of a dick.
Man I dunno you might wanna review your relationships.

[Bells]

Yeah like we don't have a couple of people on this forum already that would gladly try Penis Pepper sauce...

[Magus]

"We just got the reviews in of the Bolivian Sosa Penis. It's pretty delicious and tangy, but it has a bit of an odd aftertaste. Also, do they water these things with salt water?"

[Grandmaster_Skweeb]

Considering the dickpepper direction this thread is going in I'm surprised nobody has brought up the Capsicum annuum var. annuum, or colloquially known as the Peter Pepper (https://en.wikipedia.org/wiki/Peter_pepper).

Oh nature, you so silly.

[walkertexasdruid]

I do sometimes play with my WII when eating hot peppers. ;)