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Chef: How much hot sauce would you like?
Me: Hurt me. I want Krakatoa levels of heat.
Rift Amplification
Brackley, Northamptonshire
www.riftamps.co.uk
Studio: https://www.voltperoctave.com
Music: https://www.euclideancircuits.com
Me: https://www.jamesrichmond.com
Football is rubbish.
Discounting DIY chemical warfare, for me too much chili is when it's hot for the sake of it and you can't taste anything else other than hot. Which has been a bit of a moving target over the years - it takes a lot more to get to that point now .
"Take these three items, some WD-40, a vise grip, and a roll of duct tape. Any man worth his salt can fix almost any problem with this stuff alone." - Walt Kowalski
"Only two things are infinite - the universe, and human stupidity. And I'm not sure about the universe." - Albert Einstein
Ringleader of the Cambridge cartel, pedal champ and king of the dirt boxes (down to 21)
I don't use dried chili flakes because I threw them onto pan seared salmon once and spent a good while crying into my dish
If you ever want to clear a house party quick, stick a couple of Scotch Bonnets in the microwave...
I love those chilli eating masochists on youtube, especially when they complain of the insides of their ears hurting. That's some serious capsicin abuse.
I made my own Chili sauce for a while, which involved frying about 20 very hot chilies per batch. The kitchen was literally a no go zone during cooking, I had to have the door and window open and run in to stir then run out again. I can only imagine facilities that cook very hot sauces must have very good extraction and possibly breathing apparatus, because there's no way you'd put up with that on a day-to-day basis.
The good news is that the Chili sauce I made was probably the best I've ever had. The bad news was that going for a piss for around 2 days after was a very risky business.