The Food Thread

F Me In The Brain · January 2018

Hedo, I am sure there are loads of good Pho places in LA. Pick one that looks more Vietnamese than Angeleno and give it a whirl!

Have you had Ramen? Different animal (pork based, different noodles) but in some ways similar. (Cheap, huge portion, broth filled with goodness and whatever meat(s) of your choosing, from our friends in Asia) So many good places in LA. On Sawtelle between Olympic and Nebraska (Used to call Little Osaka but now I understand they call it Sawtelle Japantown) there were 2 that were badass ones that I used to go to.

hedonist · January 2018

I know, F Me. It's shameful I've yet to diligently search it out, but will - pho sure

HesCalledDyer · January 2018

It’s been nice knowing you all! Gonna crack this open tonight and give it a shot.

dankind · January 2018

HesCalledDyer said:

It’s been nice knowing you all! Gonna crack this open tonight and give it a shot.

You dumb, sick bastard!

F Me In The Brain · January 2018

Ha! Good luck and let us know!
I received about 10 bottles of different hot sauces over the holidays from friends/family. 1 or 2 kinda look pretty scary & make my balls climb up inside of my body - but at some point I will try them.
Also got a kit to show me how to make some. I know some of you have been making for a while....

HesCalledDyer · January 2018

So, the verdict is:

It's one of the god damn best extreme hot sauces I've ever had! I'm not shitting you, it's fucking delicious!!

It's hot, really hot, but I don't know that it's as hot as advertised. I was scared at first, not knowing what to expect, so I just tried a bit on the tip of a toothpick to get a taste, then did thumbnail sized dabs on crackers. The best way I can describe the heat reception is a logarithmic curve. You get an intense shot of heat at the beginning (first minute), then it sort of just gradually grows for a while (minutes 2-5) before plateauing (minutes 6-8). By the 8-10 minute mark, I still had some residual heat but was pretty well back to normal.

Now, again, thats just dime-nickel sized amounts on a cracker. I could imagine an entire wing covered in it you'd be hurting a good bit by the time you finish as the heat builds on top of each bite.

It smells bad. Kinda like ghost pepper, of which I can't stand aroma or taste. But oh man, the flavor is just absolutely incredible. As for the heat, I'll have to try it on wings to get a good comparison to the Flatliners (pepper spray wings), but I'm still gonna say those are still likely to hold the crown as the most intense heat I've ever had. Those things I did NOT enjoy nor did I want to finish. This sauce actually makes me want to keep going.

@rgambs I think you'd enjoy it!

rgambs · January 2018

I would, cut it in half with melted butter and slap it on some wings! Keep some ranch handy though!

You mention the smell of ghost peppers, they do kind of stink. The Carolina Reapers are way better smelling, all of the chinenses have a nice floral, citrusy smell.

Cliffy6745 · January 2018

HesCalledDyer said:

So, the verdict is:

It's one of the god damn best extreme hot sauces I've ever had! I'm not shitting you, it's fucking delicious!!

It's hot, really hot, but I don't know that it's as hot as advertised. I was scared at first, not knowing what to expect, so I just tried a bit on the tip of a toothpick to get a taste, then did thumbnail sized dabs on crackers. The best way I can describe the heat reception is a logarithmic curve. You get an intense shot of heat at the beginning (first minute), then it sort of just gradually grows for a while (minutes 2-5) before plateauing (minutes 6-8). By the 8-10 minute mark, I still had some residual heat but was pretty well back to normal.

Now, again, thats just dime-nickel sized amounts on a cracker. I could imagine an entire wing covered in it you'd be hurting a good bit by the time you finish as the heat builds on top of each bite.

It smells bad. Kinda like ghost pepper, of which I can't stand aroma or taste. But oh man, the flavor is just absolutely incredible. As for the heat, I'll have to try it on wings to get a good comparison to the Flatliners (pepper spray wings), but I'm still gonna say those are still likely to hold the crown as the most intense heat I've ever had. Those things I did NOT enjoy nor did I want to finish. This sauce actually makes me want to keep going.

@rgambs I think you'd enjoy it!

I gotta grab one of these. I like it. It's a new pepper from that pucker butt dude or whatever, right?

I have been dying for something bananas hot recently.

HesCalledDyer · January 2018

Cliffy6745 said:

HesCalledDyer said:

So, the verdict is:

It's one of the god damn best extreme hot sauces I've ever had! I'm not shitting you, it's fucking delicious!!

It's hot, really hot, but I don't know that it's as hot as advertised. I was scared at first, not knowing what to expect, so I just tried a bit on the tip of a toothpick to get a taste, then did thumbnail sized dabs on crackers. The best way I can describe the heat reception is a logarithmic curve. You get an intense shot of heat at the beginning (first minute), then it sort of just gradually grows for a while (minutes 2-5) before plateauing (minutes 6-8). By the 8-10 minute mark, I still had some residual heat but was pretty well back to normal.

Now, again, thats just dime-nickel sized amounts on a cracker. I could imagine an entire wing covered in it you'd be hurting a good bit by the time you finish as the heat builds on top of each bite.

It smells bad. Kinda like ghost pepper, of which I can't stand aroma or taste. But oh man, the flavor is just absolutely incredible. As for the heat, I'll have to try it on wings to get a good comparison to the Flatliners (pepper spray wings), but I'm still gonna say those are still likely to hold the crown as the most intense heat I've ever had. Those things I did NOT enjoy nor did I want to finish. This sauce actually makes me want to keep going.

@rgambs I think you'd enjoy it!

I gotta grab one of these. I like it. It's a new pepper from that pucker butt dude or whatever, right?

I have been dying for something bananas hot recently.

Ed Currie, yep. "Pepper X" as it is currently called, he hasn't officially named it. It's a multiple cross-breed pepper which he says to be around 3 million scoville. I thought I read somewhere, though I can't seem to find it, that he bred a Carolina reaper with a Scotch Bonnet then with Habanero. That might not even be right, so don't take me word on it.

rgambs · January 2018

The Carolina Reaper is a cross between Trinidad Scorpion and Red Habanero so I don't know if crossing it back with habaneros again would be productive, but I really don't know.

HesCalledDyer · January 2018

rgambs said:

The Carolina Reaper is a cross between Trinidad Scorpion and Red Habanero so I don't know if crossing it back with habaneros again would be productive, but I really don't know.

Yeah, I have no clue either. Like I said, thought I read that somewhere but my memory eludes me as to where and internet searches have failed me.

F Me In The Brain · January 2018

Roasted chicken rocks

mca47 · January 2018

HesCalledDyer said:

So, the verdict is:

It's one of the god damn best extreme hot sauces I've ever had! I'm not shitting you, it's fucking delicious!!

It's hot, really hot, but I don't know that it's as hot as advertised. I was scared at first, not knowing what to expect, so I just tried a bit on the tip of a toothpick to get a taste, then did thumbnail sized dabs on crackers. The best way I can describe the heat reception is a logarithmic curve. You get an intense shot of heat at the beginning (first minute), then it sort of just gradually grows for a while (minutes 2-5) before plateauing (minutes 6-8). By the 8-10 minute mark, I still had some residual heat but was pretty well back to normal.

Now, again, thats just dime-nickel sized amounts on a cracker. I could imagine an entire wing covered in it you'd be hurting a good bit by the time you finish as the heat builds on top of each bite.

It smells bad. Kinda like ghost pepper, of which I can't stand aroma or taste. But oh man, the flavor is just absolutely incredible. As for the heat, I'll have to try it on wings to get a good comparison to the Flatliners (pepper spray wings), but I'm still gonna say those are still likely to hold the crown as the most intense heat I've ever had. Those things I did NOT enjoy nor did I want to finish. This sauce actually makes me want to keep going.

@rgambs I think you'd enjoy it!

I've read similar reviews about it not being as hot as expected. I'm a bit of a chilehead myself and have approx 50 hot sauces in my fridge. The good folks at heathotsauce.com should know me by name at this point...hahaha! Haven't had that one yet though. My top three, hottest, all natural (non-extract) current sauces are:
Exhorresco by Burns and McCoy - Delicious and crazy hot. The only sauce that gives me instant hiccups. This one is approx 60% by volume 7 Pot Primo pepper mash. Hurts like hell but is amazing!
Painapple by Pex Peppers - Sweet and crazy hot.
Fear This by Hellfire - This one is a creeper. Usually reapers hit pretty hard and pretty fast, but this one builds and builds.

mca47 · January 2018

I have been away from this thread for a while, but has anyone done the Paqui One Chip Challenge? Youtube it for some funny videos. I wanted to do the 2016 chip, but was late and they sold out. Only could find it on eBay for like $40/chip. F that! When they went on sale in 2017, I ordered 10 of them. Had one, gave a couple away and sold a couple...also for $40/chip. Cha-ching!

For those unaware, it's a single tortilla chip that comes in it's own coffin box. Really! hahaha It is covered in reaper powder. The Challenge is to eat it and not eat or drink anything else for the next 5 minutes. When I did it, I expected it to be hotter than it was. That said, it was a good 10 minutes of burn! Oh man!

I have a couple left if anyone on here wants to try one. Just gotta pay for shipping...and you must post a video of you doing it.

Cliffy6745 · January 2018

You fuckers had me jonesing. Just tossed a couple leftover wings in Blairs sudden death sauce.
nothinf crazy but I dig it. Sorta did the job. Should have gone hotter

Jearlpam0925 · January 2018

F Me In The Brain said:

Roasted chicken rocks

What rocks even more is the cast iron skillet - should be used with pretty much everything.

Thoughts_Arrive · January 2018

Just tried a Cajun spice mix on grilled chicken breast for the first time. I sprinkled it on and left it in the fridge for 4 hours before grilling. So good.

F Me In The Brain · January 2018

Yes, Cast Iron Skillet is used a lot. I have a sweet Dutch oven and a double Baker as well. Have loads of nice pots and pans but those are the best

oceaninmyeyes · January 2018

So I'm sick and went to get an apple out of the fridge that I bought the other day. Anybody ever have a Pink Pearl apple? It was a little shocking. I thought I was hallucinating.

rgambs · January 2018

I have not even heard of a Pink Pearl, please tell me about it because that's more interesting than typing it in Google.

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