aspro said: I guess I picture a chilli sauce goer as a dude in a red print shirt and a goatee. I dunno, maybe I've got this all wrong.
Why you gotta call me out like that?
I'm not a big fan of super-hot chili, or really super-hot anything any more. It's just not enjoyable. A little spicy is good, when the whole dish is just about spice, nah.
Now that I'm old the heartburn is too much. Also I never got the thing about eating spicy food and affecting you going to the bathroom. But when I ate ghost pepper wings, man, I could feel it moving through my intestine inch by inch over the next couple of days, it was brutal.
The real question though... beans in your chili or nah? I hear people who seem to be super militant about no beans. Personally almost all the chili I've ever eaten has kidney beans so that's what I've come to expect. Maybe no beans would be better for sloppy joes so there are less big pieces spilling out. Otherwise BEANS PLEASE.
Edit: Wait I typed this out and only then realized this post was about hot sauce, and chili peppers, not chili. Fuck it, I'm gonna leave it.
I don't mind it when it's chilly as much as I once did. I've found a thin layer of muscle is better than a thin layer of fat for insulation, so that helps. And I guess the bigger muscle is, the less it suffers during the cold, too. There doesn't seem to be anything I can do for my joints (especially previously injured ones), so they are still not a fan of chilly weather, but the brief thrill of a cool breeze on a cold day is worth the pain. And the stillness only a chilly morning or night can create is beautiful, too, especially with a little foggy, foggy dew.
I enjoy a good well made hot sauce, but I don't really like the super hot range. The mid-range peppers like habanero and cayenne make the best hot sauce I think, because other flavors don't get overwhelmed by the high intensity heat you get from things like a ghost pepper or a Carolina reaper. Also, the majority of the time when someone makes a hot sauce using those High scoville peppers, it's done more to show off the heat of the pepper rather than the flavor. It's tough for other things like garlic and accompanying spices to really shine through when you've got something that's off the chain in heat and intensity. So I almost completely avoid them now. My stomach and digestive tracker happier that way as well.
For people who enjoy it that's fine, although I will always insist that information needs to be displayed first and foremost or even referred to as a vegetarian chili.
What about the third topic? Chilly outside? Yo mommas so fat, when they said " Its chilly outside" She ran out there with a bowl and a spoon!
I love chili especially when it’s chilly outside. Nothing like a hot bowl of chili after being out in the chilly winter weather.
Archangel3371 said:I love chili especially when it’s chilly outside. Nothing like a hot bowl of chili after being out in the chilly winter weather.
I know what you mean, like when it drops down to 40°.
Yarcofin said:aspro said: I guess I picture a chilli sauce goer as a dude in a red print shirt and a goatee. I dunno, maybe I've got this all wrong.Why you gotta call me out like that?
I'm not a big fan of super-hot chili, or really super-hot anything any more. It's just not enjoyable. A little spicy is good, when the whole dish is just about spice, nah.
Now that I'm old the heartburn is too much. Also I never got the thing about eating spicy food and affecting you going to the bathroom. But when I ate ghost pepper wings, man, I could feel it moving through my intestine inch by inch over the next couple of days, it was brutal.
The real question though... beans in your chili or nah? I hear people who seem to be super militant about no beans. Personally almost all the chili I've ever eaten has kidney beans so that's what I've come to expect. Maybe no beans would be better for sloppy joes so there are less big pieces spilling out. Otherwise BEANS PLEASE.
Edit: Wait I typed this out and only then realized this post was about hot sauce, and chili peppers, not chili. Fuck it, I'm gonna leave it.
You are not alone. The night before I went I had to douible check it was a chili peper festival, not a chilli festival.
And for you people who like chilly weather. You are freaks!
So, what's everyone's thoughts on Chile? They produce some pretty impressive footballers, and don't have many murders. At least by American standards. They're also the southernmost country in the world, despite not having a Southern Pole. I think that might be in Poland?
robio said:Archangel3371 said:I love chili especially when it’s chilly outside. Nothing like a hot bowl of chili after being out in the chilly winter weather.
I know what you mean, like when it drops down to 40°.
Up here that’s the perfect temperature for a nice chilly ice cream cone to cool off with.
I tell you what, it took me no time to acclimate to these extreme chili's. I can see how this ramps up. Kind of like alcohol I guess, once you develop a tolerance. I've read. *glance glance*
I just accidentally ate a tablespoon of my hottest chilli sauce. I think I lost 400 ml of sweat through my face in 10 minutes.
Digital Recreation:
aspro said:I tell you what, it took me no time to acclimate to these extreme chili's. I can see how this ramps up. Kind of like alcohol I guess, once you develop a tolerance. I've read. *glance glance*
aspro said:I just accidentally ate a tablespoon of my hottest chilli sauce. I think I lost 400 ml of sweat through my face in 10 minutes.
Digital Recreation:
aspro said:I just accidentally ate a tablespoon of my hottest chilli sauce. I think I lost 400 ml of sweat through my face in 10 minutes.
Digital Recreation:
When cooking I like to keep in mind the Thai culinary foundation of sweet + sour + salty + spicy as an incredibly rough guide of balance.*
* I know very little about Thai cuisine
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Tell me to get back to rewriting this site so it's not horrible on mobileYodariquo said:There's a threshold at which spiciness starts taking away from the dish as it overpowers all other flavours. But most savory things are improved by adding a little heat. I have no idea what my relative spice-tolerance is because I don't think it's that high, but I've definitely witnessed others having thewhiteCandaian stereotypical response of finding something hot that I don't find even remotely spicy, so who knows.
When cooking I like to keep in mind the Thai culinary foundation of sweet + sour + salty + spicy as an incredibly rough guide of balance.*
* I know very little about Thai cuisine
I fixed that for you. 
I went to a chilli sauce festival. And I don't look like someone who would go to a chilli sauce festival. Actually, I'm white and male and look like a narc, so I guess I do look like a chilli sauce festival goer.
I guess I picture a chilli sauce goer as a dude in a red print shirt and a goatee. I dunno, maybe I've got this all wrong. And now I think about it, I was wearing a obnoxioulsy bright orange shirt.
So I bought some very hot reaper carolina chili sauce, and another one I don't know about what's in it, but it's very complex, like 8 distinct flavours and sensations over the course of consuming it. I cannot eat more than a fingernail size blob of it at a time.
The chili eating competition was lame. Single round and it was more of a competitive hotdog eating competition featuring three dudes who were no competitive eaters. They they had a otter pop eating competition for kids, but get this... they forgot to freeze the otter pops. I mean, the expression "you had one job" never applied so readily.
Anyway, are you guys into super hot chilis? I make some chili jam out of birds eye peppers that Foolz seems to like. I'm kinda struggling what to do with these new chili sauces I bought. I've been dropping it like LSD when I get bored, but am not inspired to put it on food.