🐀🔥🔥🔥
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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.
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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
wrote on last edited by [email protected]You people and your terrible looking bottles are going to send me into debt. How’re all of you finding these things?
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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.
wrote on last edited by [email protected]They also had that one whose yeast had been to space. Way the hell overpriced and not very good.
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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?
Squirrels just need to nut up.
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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.
alcohol an capsaicin hits hard. the alcohol acts as a surfactant and your throat just gets obliterated. even vodka+tabasco can be pretty rough.
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That's how California fires get started.
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Much as I love spicy foods/hot sauce, this weapons grade shit is just silly.
I once signed a waiver to purchase a spicy chicken sandwich and will never do so again.
wrote on last edited by [email protected]I find it hard to understand how a potentially hazardous to health food item is even allowed.
What is this obcession with ever increasing level of spice in food, lately?
Because at some point all the flavour just goes away, replaced by a hefty dose of pain.
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I find it hard to understand how a potentially hazardous to health food item is even allowed.
What is this obcession with ever increasing level of spice in food, lately?
Because at some point all the flavour just goes away, replaced by a hefty dose of pain.
Spice will give you an approximation of a "runner's high" without the tedious mucking about of exercise. There is, of course, an upper limit which too many products tip past.
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Spice will give you an approximation of a "runner's high" without the tedious mucking about of exercise. There is, of course, an upper limit which too many products tip past.
There are too many bad taste jokes to be made on that.
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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 thought all mammals responded to capsaicin
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I find it hard to understand how a potentially hazardous to health food item is even allowed.
What is this obcession with ever increasing level of spice in food, lately?
Because at some point all the flavour just goes away, replaced by a hefty dose of pain.
Because it's fun. Live a little.
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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.
And then there's the polish beer, made from yeast culture from a couple of models kootchies.
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I find it hard to understand how a potentially hazardous to health food item is even allowed.
What is this obcession with ever increasing level of spice in food, lately?
Because at some point all the flavour just goes away, replaced by a hefty dose of pain.
in the past i thought eating spicy food made me look cool and manly, but then i realised i'm missing out on the flavour of foods and understood i was being silly. so now i mostly stick to mild foods, with the occasional spicy food for varity's sake but only if i can actually taste the flavour of said food through the spice
but that's just me
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Because it's fun. Live a little.
I do, thank you the concern. But self imposed torture is not something I enjoy. Nor recommend.
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... that might actually be a ... rather inhumane, but 'effective' form of pest control for mice.
I... did not know that anyone made fucking ghost pepper grade chocolate, but yeah, that would lure in and then potentiall kill, if not seriously injure or at least dissuade mice.
Its like sugar + borax for ants and such, sheesh.
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Yeah... this is worse than my sister buying me candy with ants...
Some ants are actually pretty good. There are green tree cutter ants that are an awesome sour snack.
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I find it hard to understand how a potentially hazardous to health food item is even allowed.
What is this obcession with ever increasing level of spice in food, lately?
Because at some point all the flavour just goes away, replaced by a hefty dose of pain.
self inflicted pain with no scars or prema damage, as long as it's below pepper spray.
