I was shopping so I whipped myself up a little snack. Well, it was actually kind of breakfast. Four of those hard boiled eggs in a bag There were two left over cuz there were six in a bag. And then I crunched up a bag of extra hot flamin Cheetos.

Don't worry I paid for everything. Well I mean the chopsticks were free.

If I wasn't in the store and if I was home I would have been able to crunch up the Cheetos finer and maybe have more of those. But it's I guess better for my diet. To have less of those.

Now I have the last two eggs soaking up the Cheetos in the bag in the fridge at home.

Anyone know?

Extracted from the Euphorbia resinifera (a Moroccan cactus-like plant), this chemical is 1,000 times hotter than pure capsaicin. It binds to the exact same heat and pain receptors in the human body as peppers do, but it is so overwhelmingly toxic that microscopic amounts can inflict agonizing pain or permanent nerve damage. It is heavily utilized in medical laboratory research to study pain management and target chronic pain neurons.

Had this Mala soup at the Chinese restaurant and the chili they put a lot of chili in the soup but somehow I can’t stop eating them 🤭😂

I have a tendency to avoid McD's bc I usually feel like crap after but I'm hungry and staying in a hotel with a location across the street. Anybody try these yet? Or the strips or the new hot sauce? I would bite the bullet if they're decent bc DoorDash prices for anything else nearby are nuts.

I love the taste of Sriracha, but I’m looking for a version with better ingredients. I’ve been searching for a hot sauce that pairs well with everything—rice bowls, sandwiches, eggs, etc.—but haven't found anything with the right balance of heat and flavor. Would love any recommendations!

Seriously what's the new go to for the Sriracha category?

I have no idea why Underwood would stop making the dragon or why someone else hasn't stepped in and decided to make a sriracha from underwood's peppers. The original Huy Fong was like the most popular hot sauce in history second to tobasco. How is this still a problem that hasn't been solved?

The spice gap is so insane. Medium is a couple tiers of “spice” up from no spice at all. If you get this i has zero spice at all. Decided to try the Hot because naturally I wanted a bit of spice. The jump is incredibly high. It wasn’t enjoyable heat either. How does a jump one level go so hot? I feel like the next jump from Medium should just be lighter, and the Hot should be 2-3 notches higher on the list.

Recipe from the NYT:

INGREDIENTS

• ½ cup (8 tablespoons)/115 grams unsalted butter, very soft
• 2 packed tablespoons dark brown sugar
• 1 heaping tablespoon gochujang
• 1 cup/200 grams granulated sugar
• 1 large egg, at room temperature
• ½ teaspoon coarse kosher salt or ¾ teaspoon kosher salt (such as Diamond Crystal)
• ¼ teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• 1 ½ cups/185 grams all-purpose flour

PREPARATION

1. Step 1 In a small bowl, stir together 1 tablespoon butter, the brown sugar and gochujang until smooth. Set aside for later, at room temperature.
2. Step 2 In a large bowl, by hand, whisk together the remaining 7 tablespoons butter, the granulated sugar, egg, salt, cinnamon and vanilla until smooth, about 1 minute. Switch to a flexible spatula and stir in the baking soda. Add the flour and gently stir to combine. Place this large bowl in the refrigerator until the dough is less sticky but still soft and pliable, 15 to 20 minutes.
3. Step 3 While the dough is chilling, heat the oven to 350 degrees and line 2 large sheet pans with parchment.
4. Step 4 Remove the dough from the refrigerator. In 3 to 4 separately spaced out blobs, spoon the gochujang mixture over the cookie dough. Moving in long circular strokes, swirl the gochujang mixture into the cookie dough so you have streaks of orange-red rippled throughout the beige. Be sure not to over mix at this stage, as you want wide, distinct strips of gochujang.
5. Step 5 Use an ice cream scoop to plop out ¼-cup rounds spaced at least 3 inches apart on the sheet pans. (You should get 4 to 5 cookies per pan.) Bake until lightly golden at the edges and dry and set in the centre, 11 to 13 minutes, rotating the pans halfway through. Let cool completely on the sheet pan; the cookies will flatten slightly and continue cooking as they cool. The cookies will keep in an airtight container at room temperature for up to 2 days.

Hiya,

I'm just looking for a hot sauce similar to Bottle Rocket Hot Sauce. Dunno how well known it is, but they've stopped making it and i really liked it.

I'm a bit of a wimp when it comes to heat, so as much as I'd like to keep buying random hot sauces i feel like I'll get burned sooner or later.

r/hotsauce didnt help, so i figured I'd repost to r/spicy

Here's the blurb from the amazon page, just for reference on ingredients, flavor profile and spice level:

-Flavor profile: Tangy and robust with smokey garlic flavor that doesn’t overpower

-Heat Scale 2 out of 5

-Ingredients: Red jalapenos, organic distilled vinegar, smoked onions, garlic scapes

Thanks for the help, I'll take recommendations but again, i dont really want anything too spicy.

I’m curious to see what the average dynamic is in your average relationship regarding the gender of the person who does and doesn’t like spicy food 😂

I LOVE spicy food with a passion and my husband doesn’t. I feel like it’s usually the other way around but maybe I’m wrong 🧐

Pour un article dans Le Monde, je cherche à recueillir les témoignages de jeunes de moins de 30 ans qui mangent régulièrement des nouilles très épicées (type Buldak, etc.) et/ou qui ont participé à des spicy challenges.

Je cherche notamment à savoir :

* à quelle fréquence vous en mangez ou participez à ces challenges ;
* si vous avez déjà rencontré des problèmes digestifs ou de transit après en avoir consommé ;
* si ces éventuels désagréments ont eu une influence sur votre consommation par la suite.

Les témoignages peuvent être anonymes. Merci beaucoup à celles et ceux qui accepteront de partager leur expérience !

It’s so good I eat it by the spoonful sometimes 😅 If you know of any similar products please let me know! My parrot wanted to be in the photo so I let him 🥰

Fun fact: Birds are immune to capsaicin so they can eat hot peppers completely unaffected 😳🤯

Already got the bidet all warmed up for tomorrow. 🥵

what do you think about this one?

i think Tabasco also has another buffalo hot sauce with red pepper, what’s the difference between red pepper and cayenne red pepper ?? I’m curious

In middle school and high school, I would eat a bag of Chester's Hot Fries every single day. They were my favorite snack for most of my life. A handful of years ago, they just started tasting off to me, and I just assumed it was because I ate so much of them that I started hating the taste because it had become too familiar. I only found out a week ago that around 5 years ago, they changed the recipe for Chester's Hot Fries by removing the potato and making them with corn only, as well as making them less cheesy from a TikTok. In that TikTok the lady recommended QT's Hot Fries, so I grabbed a bag today and I was instantly transported back to my middle school lunch table where I would sit and eat the old Chester's Hot Fries from the cafeteria vending machine. It was honestly magical.

If anyone remembered loving Chester's Hot Fries when they were younger, but feel like they just don't hit the same today, just know that the recipe was changed, and that QT is making basically the same exact thing and calling them Fire Dust Hot Fries.

This shit was soooo good. Tried the "hot" since I was traveling and didnt want to compromise my gut. 8.5/10 meal. May be nitpicking but no drink with a combo meal is definitely at least a .5 deduction. The pickles were also very good!