🐀🔥🔥🔥
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Ok but what about a soothing breeze anus chocolate bar?
Citrus kiss
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ai still has trouble with hands.
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ai still has trouble with hands.
What's wrong with the hands?
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I know main dishes are spicy sweet. I just said I dont like sweet desserts and candy and similar.
You didn't clearly define desserts/candy in your first comment.
While I understood what you meant, it wasn't that clear in a broader perspective. English eh? So easy to misunderstand each other
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You didn't clearly define desserts/candy in your first comment.
While I understood what you meant, it wasn't that clear in a broader perspective. English eh? So easy to misunderstand each other
Yeah the main comment is not as clear but the first reply to absGeekNZ is clear enough I think.
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Chocolate isn't sweet, it's bitter. You have to add a lot of sugar to get the sweet chocolate we're familiar with. The Mayan and Aztec versions of hot chocolate were more like a spicy coffee than the sweet drink we have now.
There's a coffee roaster near me, Republica Coffee Roasters, that has an Aztec hot chocolate/mocha on the menu. And is a spicy version of those. It's not my favourite coffee place, but I really like the spicyness if those drinks... Damn think I might go get one now that I'm thinking about it and it's raining today
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I'll occasionally make up coffee in the morning with chocolate, cinnamon, and a few shakes of cayenne pepper. Coffee shop I went to once did the same thing, called it an Aztec Mocha. Very good.
Lol I didn't even see your comment before I replied
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Yeah the main comment is not as clear but the first reply to absGeekNZ is clear enough I think.
They also addressed that comment and answered it directly in response to desserts. Which you did not engage with.
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Lol I didn't even see your comment before I replied
I have no idea what coffee shop it was, just some random place my wife and I stopped at while traveling. But yeah, the mocha with cinnamon and cayenne is great, especially on cool and rainy days. The heat from the spice adds to the warmth of the drink.
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They also addressed that comment and answered it directly in response to desserts. Which you did not engage with.
I do not see it that way. At least not really. They went with main dishes again and then secondary for desserts. I did answer and just explained my stance.
But we now know what I meant so no fuss.
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So are shrimp and lobsters, basically. Some cultures eat dogs, others eat chickens, and some eat crickets/ants/weird-sea-crustaceans.
I'm sure that some of the foods I ate as a kid would squick out many folks, but that's not due to anything inherent in them. There's nothing weird about eating 'bugs,' it's just a weird semi-trained quirk you have.
I watched a Youtube video by Adam Ragusea about eating insects. He theorized that the only reason why bugs aren't delicious is because they are too small to remove out of their shell. So if you shrink a lobster abd have to eat the entire thing, it would taste like any bug.
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Yes, indeed. I find it too metallic tasting. No idea what it could be. I've bought it twice now, but I think I'm just going to stick with Dave's Ultimate Insanity and Mad Dog 357 (oh you simply must try them).
I've had mad dog 357, the 357 silver edition, and the 357 gold. Gold is supposed to be hotter than the silver edition, but the bottle I had of gold was a touch less spicy than silver. None of the three actually tasted hotter than the 321k da bomb, but they were sure better tasting.
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I've had mad dog 357, the 357 silver edition, and the 357 gold. Gold is supposed to be hotter than the silver edition, but the bottle I had of gold was a touch less spicy than silver. None of the three actually tasted hotter than the 321k da bomb, but they were sure better tasting.
Thank you so much for your insight! I'll be placing my next order for Mad Dog 357 Silver after your endorsement. Thanks again, ColeSloth! Greetings from Holland (where the locals think white bread is too spicy)
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Thank you so much for your insight! I'll be placing my next order for Mad Dog 357 Silver after your endorsement. Thanks again, ColeSloth! Greetings from Holland (where the locals think white bread is too spicy)
Lol. Not much better than most local folk here in the US Midwest. Enjoy the sauce!
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I do not see it that way. At least not really. They went with main dishes again and then secondary for desserts. I did answer and just explained my stance.
But we now know what I meant so no fuss.
No worries, I was just trying to be helpful. Hope I succeeded lol. Ciao ciao
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Sweetness increases your tolerance for heat. The Scoville unit basically tells you how much sugar water it takes to mask the spiciness.
What?
Scoville is exactly how much water it takes to neutralize the capsaicin until you can't detect it.
Which as different people have different tolerance it's really not a precise method, and prone to mixed results for individuals.
It has nothing to do with sugar. Most people find sugar intensifies capsaicin
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I have no idea what coffee shop it was, just some random place my wife and I stopped at while traveling. But yeah, the mocha with cinnamon and cayenne is great, especially on cool and rainy days. The heat from the spice adds to the warmth of the drink.
Yeah dude I love the experience. Glad you also enjoy it
(I really only shared because your post ended up directly after mine when I hit post, not that it might have been the same place or anything)
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The thumb. No person would hold that like that. And look at Nutrition facts.
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What?
Scoville is exactly how much water it takes to neutralize the capsaicin until you can't detect it.
Which as different people have different tolerance it's really not a precise method, and prone to mixed results for individuals.
It has nothing to do with sugar. Most people find sugar intensifies capsaicin
In Scoville’s method, an exact weight of dried pepper is dissolved in alcohol to extract the heat components (capsinoids), then diluted in a solution of sugar water. Decreasing concentrations of the extracted capsinoids are given to a panel of five trained tasters, until a majority (at least three) can no longer detect the heat in a dilution. The heat level is based on this dilution, rated in multiples of 100 SHU.
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In Scoville’s method, an exact weight of dried pepper is dissolved in alcohol to extract the heat components (capsinoids), then diluted in a solution of sugar water. Decreasing concentrations of the extracted capsinoids are given to a panel of five trained tasters, until a majority (at least three) can no longer detect the heat in a dilution. The heat level is based on this dilution, rated in multiples of 100 SHU.
Apologies, it seems that I am in fact mistaken.
