Hot!
 

As in "like hell", as in "burns like a star", and "made me see God".

But the food must still have taste, because spicy food without taste isn't food, anymore. Some hot sauces, such as "Endorphin Rush", are just pain without taste and therefore ruin food.

Recipies, hot sauce suggestions, etc, are all needed! Complex, simple, whatever.

Nothing beats tobasco on eggs in the morning and the varieties of chili always astound me. Makes me want to go get a plate of wings at Tampa Brewery right now. Mmm, oh baby...

("Hot_Pastrami" does not count.)

I don't like tobasco, has a green olive taste that I can't get past... don't like Old Bay either. I like horseradish hot... light pink cocktail sauce for dipping shrimp, and enough wasabi on my sushi to clear my sinuses. I like habanero chilis in mexican food, love chili rellanos etc., hate chili (con carne).

Man, I'm glad there are others out there riding the same wave as me.

My buddy and I once drained an entire bottle of McKilhenny (well, one of those small ones) eating chicken cheesesteaks. It was like ... barely flavoring. So frustrating.

The hottest stuff I've come across is Pirate's Booty (or something like that). I had it in the bahamas, but I'm sure it can be find stateside. The metal/aluminum cap on the bottle was corroded from the acid. I put a fair amount on my jambalaya - like 8 or 9 solid drops - and my mouth was absolutely on fire. It was fantastic.

Don't have too many recipes for you. Only thing I've ever made that's been pretty hot is chili, which is simple: Just add jalapenos and chilis to taste (or until you can't taste anything :) ).

At the least, we would do well eating together.

There used to be a place in Havertown that sold a yummy Habanero pepper salsa. Unfortunately they seem to have folded... I can't find them anywhere, and they used to have a booth every year at the Haverford Township Day flea market. I'm now on the lookout for a good recipe to try Habanero peppers in but haven't fou anything I want to try yet.

I like those hot popper peppers. i think they're hot cherry peppers with prisciuto and motz inside, stored immersed in olive oil. they burn nearly as bad going out as they do going in. zesty!

Hot wings
5 lbs of wings
1 stick of butter ( the REAL STUFF )
1 med size bottle of louisana hot sauce ( this is a bace )
1 small bottle of red tobasco ( a little fire )
1 small bottle or green tobasco ( a little heat)

Melt butter , add hot sauce s , put wings in a big zip lock bag, maranate for at least 4 hours ( of as long as you can stand it ) rotateing frequently to get all the good stuff all over every thing .
Grill the wings on a charcoal grill , brushing with the remaining sauce ( nuke it to melt the butter ) , cook them untill done , then dip in blue cheese , pop open a beer and enjoy !!!!!:D

You can mess with the type of hot sauce . Tobasco has a hobenyero version out that i intend to try one day .
The green tobasco helps the sauce cling to the wings just a little bit better .
I have been told that this works well for chicken breasts as well .

enough wasabi on my sushi to clear my sinuses.

That kind of hot is deceptive! You add a little and think, "Mmm, that's mighty good! I'm going to add some more." And then on attempt #2 you're pinching your nose, crying, while the all the chefs get a good laugh.

Tonight, I dumped quite a bit of tobasco on spaghetti. It is my opinion that the stuff only works well on a couple of things, mostly pizza and spagheti. It tastes horrible on chicken for some reason, unless that chicken is liquid (eggs). Interestingly enough, the back of the bottle mentions that it also works on salads, which makes me very curious to know what kind of salad you dump hot sauce on!

The green tobasco helps the sauce cling to the wings just a little bit better.

Ahhh, so that's what the green stuff is good for. Their garlic one isn't bad, either, but I have no idea what it is useful for. It tastes a little too salty, though.

If any of you ever end up in Florida on vacation, you must try Tijuana Flats for lunch. This little chain that exists in Tampa, Orlando, and elsewhere makes their own hot sauces, including the wonderful Slap My Ass and Call Me Sally. Their "Hot Bar" allows you to sample from about a dozen different sauces, both locally produced and from outside vendors, ranging from sweet to the kind that makes your face turn red with delight.

I'm rather curious to know what it is that makes hot food so appealing. There is nothing like breaking out into a mild sweat from the food you are eating.
:D

Hey, everyone! I'm new to the forums and my first post is going to be about food that bites back!

Actually, I'm curious too. I've always wondered what was so alluring about food that causes you pain as you're trying to eat it. Makes about as much sense to me as hitting your hand with a hammer because hammers are made to hit things.

I've got a friend will seek out (search and destroy!) hot food and eat it. He once found these hot potato chips and didn't believe they'd be as hot as they said they would be on the bag. The very first whole chip has him on the ground screaming. 10 seconds later, he gets up and has another one.

hello, cyber wolf. you'll need a nickname.

you'll need a nickname.

Ok , i'm sorta afraid to ask , whats mine .

I need lots of things but I didn't know (another) nickname was one of them.

Don't mind jim ;)

A study I read about in the "Owners Manual For the Brain" said that in tests where people who loved hot foods were given endorphin blockers they found the food highly distateful.

So in essence, all of you guys who like hot food are oral masochists...

for the birds...
 

Chilies evolved a chemical that is interpreted as 'pain' by a select group -- mammals. Birds are largely insensitive to capsaicin (either orally, or ..uh, rectally.) See here .

The best quote: "We eat chilies because it feels so good when we stop!"

- Pie


Tip: Never let your husband confuse teaspoons with tablespoons when measuring out the cayenne for the chili con carne. :angry:

I love original Tabasco...use it on damned near everything. I also like Cholula and Frank's Red Hot.

Qdoba has a super hot sauce that I have yet to try...perhaps today should be the day.

Chile's are mainly used (from a culinary standpoint) because they heighten the sensitivity of your taste buds, and the other flavours in the food containing the chile become more intense.

And don't worry about causing damage to your taste buds with chile peppers. They'll grow back in about a week.

You forgot the hot sauce from Quiznos. While I don't care for anything hot (the sweat factor plus taking away from the enjoyment of the food, IMO), that hot sauce is pretty damned good (when used lightly). :p

Re: Hot!
 

The Jambalaya recipe I posted here is pretty warm, but made even better with a little Tony Cachere's Creole Seasoning. Mmmmmm, yum.

I love hot foods... horseradish, wasabi, tabasco... I really dig the boneless buffalo wings at Appleby's (though the rest of the menu is painfully bland).
Ow, my feelings.

boneless buffalo wings

Don't you meen HOT chicken nuggets ???

Don't you mean "mean?"

Salsa Super simple good

big can of good diced tomatos. (Glen Muir organics fire roasted.)
1/2 of a white or red onion diced.
2-6 jalapenos seeded and minced, 1-3 serranos seeded and minced (go as far as you dare. It will continue to develop hot as it sits)
bunch of cilantro chopped fine.
1 lime squeezed
bunch of salt, bit of pepper.

Stir and eat, blend if you want it smoother.

or add smokey goodness- add 1-3 minced canned chipotles and a bit of the adobo sauce.

God I'm hungry.

or throw in a can or two of drained corn and a can or two of drained black beans, and you are in business.

Ok, I'm gone.

vsp should find this thread any time now...

Crystal hot sauce is the one I prefer (that's not a stupidly hot, hot sauce. Mind you, I never thought Dave's Insanity Sauce was that hot).

Heh. I've been invoked.

<a href="http://www.peppers.com">Peppers.com</a>: there is no substitute. I have an order-in-process with them as we speak, since I won't be in Rehoboth myself for another month and a half. They have sauces that'll cater to novices and others that'll take the paint off your car, and everything in between, and their retail outlet is simply amazing.

As for lighter sauces, Quizno's chili sauce isn't bad. I have a bottle on my desk and could probably drink it straight-up. Trader Joe's makes a good Tena pepper sauce that's newbie-accessible. Tabasco's decent, but I like Chipotle Tabasco better.

I finally bought a bottle of Batch No. 81 Sunday. Goddamn, that is some good hot sauce.

spicy recipes?

this is one I came up with for a sports bar I was setting up the menu for.. yeah It's industrial sized, but with a little work you can scale it down if you like.

all you need is a larger pot, a whisk and some time

melt 1/2 pound of butter (or margarine) on low heat
add 1/2 white onion (fine diced) allow to cook slowly until translucent
add 1/4 cup chopped garlic
add 1/8 cup crushed red pepper
add 1 gallon bbq sauce ( I like sweet baby rays original, but Kc masterpiece works, although you have to thin it out a bit with some water)
add 1/2 gallon hot sauce ( once again, I like Franks got sauce, but anything other than tobasco works (it's too vineagery)
2 tbs blackpepper
let all of that simmer for a bit ('til it reduces by about 1/6th stir stir stir!)
add 1 pound brown sugar
and 1 pound honey
remove from heat, let it cool down a bit.. and you can use it for damn near anything.. (thin it out and use it as a marinade for chicken or ribs... it's pretty good)

i agree with jinx that tabasco has a weird taste. frank's red hot is way better, but when i eat it i get pains in my stomach- ulcer?
we have habanero wings where i work. if you order them you must be 18 and you have to sign a waiver. the waiver goes something like this "These wings are hot as hell...do not touch your eyes...wash your hands..."
if you want to try them, all you have to do is marinate chicken wings in frank's red hot buffalo sauce. THEN, buy some dried habanero peppers, grind them in your coffee grinder or with a mortar and pestle - don't inhale! and dust the wings with the habanero powder. guaranteed to be the hottest friggin thing you'll ever eat. have a glass of milk ready. the proteins in the milk counteract the heat of the peppers. i learned this on the food channel...i don't remember the exact explanation, just have some milk ready....

buy some dried habanero peppers, grind them in your coffee grinder

I bet that makes for a really interesting cup of coffee the next morning.

I tried the Quizno's hotsauce per ladysycamore's suggestion. And damn, that stuff is good!

Current adventure: figuring out salsas and making dips for chips.

I have heard tell of some extremely hot wings available at a neighborhood microbrewpub down in Phila. ForksBob tells me that he was only capable of eating two of the five wings which comprise an order. Bob is not a hot-sissy. When he was relatively new to chili making he misjudged the amount of cayenne pepper to add to the batch. He thought there was no way that a teaspoon or two could be anywhere near enough, so he added three or four tablespoons.

Only three people were able to eat that batch of chili. Bob, me, and this guy we know from Texas whose response to it was to scream "Goddamn that's hot" and then eat another bowl.

I have to try these wings.

I find that if ya mix the 2 Tabsco's it's better! The red & Chipotie. imho

Oh man, Viscious (spelling?) Viper is where its at my friends. two drops will do a whole pot o chili and give children heartburn for a week.

That was overshare. :eek:

Hot peppers, they do a body good.

This is why I am considering soaking drumsticks in Habanero sauce overnight for Plastic Forks this year.:yum::flamer:

Mixed with beer there won't be a bad prostate cell left alive.

Weirdly enough hot sauce helped me digest fats. My liver was in the gutter for a long time and the worse it got the more I needed hot sauce to eat anything fatty. Towards the end I was coating each piece of my bacon in Tabasco. Only way I could get it down. Now I'm not putting it on everything but nothing annoys me like mild salsa.

I don't understand mild salsa. What's the point?

Any idiot can dump enough serrano or haban~ero (suddenly this BBS chokes on Alt + 0241; it changes windows. Huh?) to make a salsa hot. But to make a salsa rich and complex as well, that takes more understanding. And using fresh vegetables.

(You get to about Alt + 02 and suddenly it's in Search Forums. Huh?)

We've done some of the pepper-extract bottled hot sauces: you know the stuff is dangerous when you sniff the bottle neck and it smells like sawn wood (take the cap off first). Dave's Death Sauce, Dave's After Death Sauce, Endorphin Rush. One we haven't dared open yet is the Red Savina Mash, six bucks from Sebastian's Gourmet Foods of Ventura CA. Something like 750,000 Scovills.

We'd have to fry up some home-fries potatoes and sprinkle about three drops onto a serving. That's the way to eat Endorphin Rush, btw.

An old trick around here is to slather a tortilla with butter and eat this after you've eaten the peppery stuff.

"Come onnnnn, ice cream!!"