🐀🔥🔥🔥
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From a tiny amount of reading (and a complete lack of a biology degree...) it's that the rodent taste buds just react differently to the capsaicin, so it doesn't hit the sodium channels in the pain receptor 'stack' in the same way as it does in humans. It's not the total lack of reaction like you get with birds or some ungulates.
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I think.As a self proclaimed "marine biologist," I can neither confirm nor deny.
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One of those things you buy but never to actually eat. I remember my brother bought me a beer that was made using yeast originally cultured from beard hairs belonging to the master Brewmaster (I believe rouge brewery made it). Could never bring myself to drink it. Sat in my shelf for years as more of a keep sake.
Yeah... this is worse than my sister buying me candy with ants...
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I had the same sandwich (Dave's Hot Chicken reaper sandwich). I assumed it was just a marketing stunt. After one bite I had to go back and get a milkshake so I could sip it between bites to finish the damn sandwich.
Oh was it made with Dave's Hot Sauce? I had a customer bring in his own Ultimate Insanity hot sauce to use in a Prairie Fire shot (tequila+hot sauce). Shit looked ROUGH. He let me keep the hot sauce after though and it became one of my partner's favourites.
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Yeah... this is worse than my sister buying me candy with ants...
Where would that be a legal tender?
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Not the guy you responded to, but I also love hot sauce. I usually stock franks, yellowbird's red jalapeño sauce (forget the name), and cholula or Valentina if I don't feel like paying for it. I also had this really awesome green hot sauce from El Pato brand, but I haven't ever seen it again. Hopefully someday!
Dude, this el pato sauce’s packaging looks like absolute dog water. Which, for anyone who has ever gone on a sauce tasting spree, means it’s either horrific or ambrosia. There is no in-between. You’ve piqued my interest more than I can properly describe.
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Dude, this el pato sauce’s packaging looks like absolute dog water. Which, for anyone who has ever gone on a sauce tasting spree, means it’s either horrific or ambrosia. There is no in-between. You’ve piqued my interest more than I can properly describe.
Their canned red sauce is always a gamble between mild to decently hot. Would recommend.
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Vinegar tends to be too forward. I go for the stuff you'll find in a Mexican market or "ethnic" aisle of a grocery store. Peppers being an ingredient higher than most others beyond water catch my eye. Melinda's is alright, though I've seen them branch out quite a bit from their more humble beginnings.
I have an international market right by my place, so it never struck me to go to a Mexican shop. Hope they have some good stuff!
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Where would that be a legal tender?
The medium of exchange on an ant farm is tiny plows.
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Some products like this should be required to have dangerous chemical signs on them.
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iirc mice don't have the same response to capsaicin as humans - they can taste it, and don't particularly like the taste, but it doesn't cause them pain like it does in humans.
I assume so. I have had critters gorging on my ghosts and reapers in the garden. Losing an entire plant overnight was the last straw so I have webbing up now, but they were clearly unaffected.
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Their canned red sauce is always a gamble between mild to decently hot. Would recommend.
The tomato sauce or tomato sauce with jalapeño? Or another one I’m not seeing?
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The tomato sauce or tomato sauce with jalapeño? Or another one I’m not seeing?
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I have an international market right by my place, so it never struck me to go to a Mexican shop. Hope they have some good stuff!
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Very explicit. Thank you!
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Very explicit. Thank you!
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Where would that be a legal tender?
Lol. Took me a minute.
The anteaters in Zootopia.
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A guy after my own heart. Do you like vinegar based hot sauces? If not, which sauces do you go for? I’ve struggled for years to find decent sauces and have only found Melinda’s and my own sauces to tolerate.
wrote on last edited by [email protected]I don't like vinegary too much (or smoke/fermented flavor etc), I like El Yucateco Red*.
Though it is a bit expensive for a tiny bottle. So I made a few big bottles trying my own spin* from garden habaneros (orange) and liked how it turned out.
* I see the key ingredients: distilled white vinegar, citric acid, xantham gum and tomato paste EDIT: carrots is another trick, IIRC I fried mine with onions and bell peppers
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One of those things you buy but never to actually eat. I remember my brother bought me a beer that was made using yeast originally cultured from beard hairs belonging to the master Brewmaster (I believe rouge brewery made it). Could never bring myself to drink it. Sat in my shelf for years as more of a keep sake.
Beard beer! Yeah, rogue was definitely playing with things at the time (remember voodoo donut?). Gotta keep in mind this brewer had been brewing in a yeast laden environment for many years.
I feel like I remember reading white labs sampled it and found it was a combo of several of their strains.
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iirc mice don't have the same response to capsaicin as humans - they can taste it, and don't particularly like the taste, but it doesn't cause them pain like it does in humans.
This is interesting. A popular squirrel deterrent for bird feeders is to put spicy stuff on the seed. I’ve been trying that lately and the squirrels have completely left my bird feeder alone. So there must be something rodents don’t like — unless squirrels are just built different?
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Some products like this should be required to have dangerous chemical signs on them.
I don't think that the mouse would have understood them.
