Beefy's Corner.......For all off Topic threads

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Schad said:
Used to put a specialty hot sauce (which was essentially ground scotch bonnet peppers in just enough vinegar to make it a semi-liquid) on everything, but my eating habits have trended toward sanity over the last couple years, so I'm a little out of practice. I'll stare at them for a couple days; realized that I probably shouldn't eat one at the moment, as I bit into the inside of my mouth yesterday, which might elevate the experience to a level of masochism that I'm not quite ready for.
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What brand Schad?

I have had a part-time business importing Caribbean Sauces from Jamaica and had a fabulous Scotch Bonnet Sauce.
 
fatletiss said:
What brand Schad?

I have had a part-time business importing Caribbean Sauces from Jamaica and had a fabulous Scotch Bonnet Sauce.
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Local brand; can't remember the name of it, but the peppers were grown and the sauce bottled in Prince Edward Island.

Had the good fortune to grow up and attend university in a small town that had a wonderful little imported foods store, as the university is heavily-populated by foreign students...they had a fantastic selection of sauces, and the Caribbean ones are definitely my favourite.
 
ChilcoSaint said:
Pure capsaicin is 15 - 16 million units. Here's the range:

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Yep I know tried it in a sauce was alright at first then kicked in after around 30 seconds. My lips doubled in size, my eyes started streaming and I could hardly talk for a whole day. Safe to say I won't be having that again its just stupidly hot.
 
Ugh, I really hate spicy food. My mouth isn't manly and leathery enough for it, anything spicy just hurts, I can't taste any flavour through the pain. I've failed as a man. :(
 
Mr. Nice said:
Ugh, I really hate spicy food. My mouth isn't manly and leathery enough for it, anything spicy just hurts, I can't taste any flavour through the pain. I've failed as a man. :(
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Well here's peculiar then - I hate piping-hot food, as they call it, but I love spicy food. I can even thoroughly enjoy something like a Vindaloo, but it must be allowed 10 minutes for it's core temperature to come down. As far as I'm concerned, it's like that for all food straight from the cooker, whether it's spicy or not.
 
Spicy food is awesome. Once at Nandos I went for the hottest sauce on my chicken, plus added some extra sauce that you always get in a jar with your food, and it was epic. Somewhat painful, but certainly an experience.

Also, I can't believe none of Gotye's other singles have done even half as well as Somebody That I Used to Know. Save Me for example is a fantastic song, so's Eyes Wide Open.
 
fran-MLs little camera said:
I like slightly spicy food, but cannot see the point of hot food for the sake of it. Dulls your taste receptors.
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I'm firmly in this court, if there's a bit of spice as part of the overall flavour then fantastic, all for it, but if I put something in my mouth and all I taste is heat then it's not worth eating, but I think my taste-buds aren't particularly inclined towards spice so my limit is probably pretty tame.
 
On_The_Bus said:
Anything hotter than a korma is unnecessary.
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Korma is basically a dessert. Almonds and coconut and ****.

My mouth must be less sensitive because I can eat a Vindaloo with no trouble. I don't believe it's a test of manliness or anything like that, it seems that it just affects some people worse than others. If a food hurts you, it's probably not worth eating.
 
I can eat curries up to a Jalfrezi. Anything hotter than that and I feel like I'm going to breathe fire out of my mouth.
 
At the junction of Dale Road and Dale Valley Road in Southampton is an Asian corner shop, which sells all manner of spices and exotic vegetables. I often go in there to top up my spice cupboard. The other week I bought a bag of chillies, they looked like small thin Jalepenos, and that evening made curry using about half of them. I wish I tried one on it's own because, flaming hell, weren't they hot. Fool that I was, I'd even popped a tiny extra chilli powder in to give them and edge. Truth was, they were ALL edge, and didn't need any help. I've never been that foolhardy about spicing a meal before or since. I must be losing it. :)

EDIT: Decided to bother to check out the particular chilli. Here's a link: http://missvickie.com/howto/spices/peppers/peppersdict.html

For those who bother to go there, mine were the ones at the bottom of the page. Now I know why I was uncomfortable.
 
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