How to stop yourself from laughing?

This.

 

Tabasco sauce is child's play, if you like your hot food, you want to get on the proper hot sauces or the chillies themselves - it becomes addictive mind! Also water doesn't help as the capsaicin (the ingredient that makes everything hot in a chilli) bonds to mucus membranes, probably why it hurt your nose so much! You need something like cold milk as it has caseins in it which destroys the capsaicin.

The worst I've ever done is eaten a Bhut Jolokia before, there's a measurement of heat called scoville rating and it used to be the worlds hottest measuring around 1,000,000 on the scale. To put that into perspective, a jalapeno is about 4,000 & a habanero is about 300,000 - tabasco sauce is about 2,500 - 5,000.
It's weird the Naga Jolokia tastes fine at first, but it develops in heat as it goes on - lasts for about an hour or so and even the thickest lassi or gallons of milk doesn't help - ended up passing out, my mates were in stitches . They're really nice in a sauce of some sort though, even better if that sauce is for a pizza.

 

I knew the milk think but they wouldnt let me use their milk so i just went for water didnt know it made it worse though

you're a spice machine though

 

Haha I wish! It started out from an addiction to Mexican food & Vindaloos then developed from there as me and my uni mates found a decent spicy curry hard to come by!

Eating the Bhut Jolokia was stupidity though! I'd probably never eat one of those straight again, like I say though - they're lush if adding to a sauce or a meal.

 

Very tasty

Sounds alright i might research into trying some

I had some super hot sauce one that like numbed my tongue that wasnt nice haha

 

When I was a kid, I was using superglue on an airfix model (sad I know)and the end had a pin pushed in to stop it clogging.
Without thinking I pulled the pin out with my teeth and carried on glueing my Harrier jump jet.
After a couple of minutes I realised that the pin had glued itself across my lips. My sister was most helpful and promptly ripped it off.
To this day I still have tiny Scars but I can tell you honestly It stopped me laughing for a while.

 

I thought this was supposed to be a football forum?

What the **** goes on when this backward twat keeps writing articles about freak-show women and stopping laughing??? ...

 

We're used to him whereas we aren't used to you. If you don't like it, lump it!

 

Ooh! Precious.

 

That article about 'freak-show women' happens to be the best thread on here so far!

 

We tricked a lad into tasting one (an little 1.5 inch orange chilli. Looks like a small capsicum. From columbia) in the bait cabin at work. He was young and daft and eager to please. Chomped on the chilli big style. The ensuing death throws were hilarious. He chased around the cabin trying to get liquid and everyone pushed him off. He almost drank the boiling water in the tea urn. We had pity though and gave him a bottle of ginger beer. I think he was last seen sucking on hot welding rods to kill his taste buds and pain receptors.

 

Useless fact of the day - The hottest chilli in the world was the "Infinity Chilli" grown in Yorkshire somewhere which measured over1,000,000 on the Scoville scale.
But I think someone has grown a hotter one since, like a month ago or so. Read it in The Sun so it must be true.

 

Holy ****. I think it would stop alot of things, laughing being the least of your worries!

 

It's now the Naga Viper, it's grown in Cambria, Wales - all the chilli growers in the UK meet up once a month or so in Bristol and put on a little fair where it's £3 all you can eat chilli con carne and you can buy their chillies. My mate has just moved there after Leeds as his lass has went to uni down there and he's meant to be sending a couple to me in the post.
I didn't have a chance to try the infinity chilli before it was pipped to world's hottest (they're really close heat wise as they're both around the 1.3 million mark) as it's only been a few months since it won that title!

Here's another Useless fact of the day - The hottest chilli ever recorded was the "Dorset Naga" which has been measured up to 1.6 million on the Scoville rating. However it was unofficial as it was tested by the BBC's Gardening World program and ratified by a university. However it wasn't the average heat of the chilli and wasn't submitted to any world record holder!

 

Quite like me a Black Pepperami. Tingly!

 

My chilli is world famous. I've been exalted in Texas even by very discerning Texans. Just a nod from old EJ (in his Stetson) and held his bowl out for more was enough to end my stay famous for all time. A limey who can cook a chilli.

 

I lived in Austin for a few years and had a mate's mother teach me about chilli, BBQ ribs, burgers, steaks etc and when I moved back to Blighty I somehow became a chef (it was an accident...).

I had people travel miles on their lunch breaks every Tuesday for my chilli. I'd start to cook the chilli on the Monday morning and slow roast the lamb chunks for over 24 hours so it melts in your mouth.

Secret ingredient though is a small piece of chocolate.

 

Aye, my chilli was beef. Texans are a bit funny about lamb are they not. They have huge chilli cooking competitions. Great day out.My Chilli takes at least 2 days cooking allowing to cool and soak severla times so it just looks dark brown and absolutely no ingredients can be identified separate from the chopped or rough minced beef. The chocolate trick i think is the same as adding a bit sugar. This brings out the taste without getting it salty. Same as by Thai sister in law taught me. The drive in BBQs are awesome. Went to Luchenbach the 1 horse town that never grew beyond one family. Massive big BBQ parties there great laugh. Went tubing on the river Guadaloupe from the Canyon lake dam. Burned crimson on top and a frozen arse. Drunk as skunks.

 

Definitley not a laughing matter!...............................unless of course you had shares in the German version of "British Gas" then you were quids in! Everyones a winner

 

That sounds similar to how I was taught to make Chilli, taught by a chef at the mackem stadium (when I worked there for my sins) and then a friend at uni who grew up in Texas as his dad was stationed over there. His recipe was from a family friend of theirs who was Mexican and had been passed down for generations - she gave them the recipe as a parting gift!
I find it best to do it in a crockpot as then you can be patient and, if like me you only have four hobs and a small prep area, you don't have to worry about taking up to much space!