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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.
Those bars are fine to eat, though. Spicy chocolate tastes good and the 2.2 million advertising is BS. They contain a tiny amount of pepper from 2 million+ scoville Carolina reaper peppers. Diluted down as the last ingredient in the chocolate bar makes it way, way, lower.
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I never understood sweets with spiciness added. It just ruins the whole experience for me. Spicy on savoury foods is fine but not on primarily sweet ones.
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No. Plain and simple.
Well you can have normal levels of spice and drag will be force fed absurdly hot food that hurts to eat by drag's partner, and then we can all be happy
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Some products like this should be required to have dangerous chemical signs on them.
It's advertising bs. The chocolate isn't that hot. It isn't 2.2 million scoville. It had a tiny amount of 2.2 million scoville pepper mixed into the chocolate. That pepper is dead last on the ingredients list. You'd have a harder time eating half a habanero.
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Well you can have normal levels of spice and drag will be force fed absurdly hot food that hurts to eat by drag's partner, and then we can all be happy
The pain others endure is no enjoyment for me, so I can only hope you surface from such experiences with no negative outcomes.
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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.
No one does. It isn't a 2.2 million shu chocolate bar. It just has a very small amount of Carolina reaper pepper as an ingredient in the bar. Most of those hot sauces with goofy names are the same way. "Satan's lBunghole made with 6,000,000 pepper extract" Yeah. Made with like a drop of extract so the sauce is more like 200,000 scoville.
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I never understood sweets with spiciness added. It just ruins the whole experience for me. Spicy on savoury foods is fine but not on primarily sweet ones.
It's amazing how all humans are different.
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I never understood sweets with spiciness added. It just ruins the whole experience for me. Spicy on savoury foods is fine but not on primarily sweet ones.
This variety is for the challenge of it, not the enjoyment of eating it.
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Reminds me of the time I lost an entire day to the fucking One Chip Challenge.
I'm the "spicy guy" of my circle of people I know, so I always get brought in the challenge things and hottest x to try. Had the gummies and jerky, and beer, and all sorts of things. The chip has been the only one that I'd actually say was hot. Mouth was fine, but it made my stomach hurt for like 10 minutes.
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I can get sensory extremes by walking outside, right now. I'm good on that front.
It's clear I'm on the minority side here, no problem on that, but is it that weird to expect food to have flavour and not hurt me while I'm eating it? It seems reasonable.
I think the problem lies with calling things like the 1 chip challenge or "melt you wussy butthole" varieties of spicy challenges "food".
I mean I guess you ingest them, but that's kinda like calling magic mushrooms food or ipecac syrup food. They are things that you eat for a specific purpose that is not nourishment.
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alcohol an capsaicin hits hard. the alcohol acts as a surfactant and your throat just gets obliterated. even vodka+tabasco can be pretty rough.
Yeah it's totally a mistake.
I bought some stupid hot sauces out of curiosity a few years ago (last dab kind of sauces, they are fairly hot but still edible) but was not prepared for the heat. I tried some milk and bread and whatever and it didn't help clear my mouth. It was on my tongue and my lips and I wanted it OFF.
So having watched some of the "plutonium" hot sauce videos I put my obviously very big brain to work. In some of those videos, capsaicin crystals are dissolved in alcohol. I thought to myself, "alcohol dissolves capsaicin, my mouth is hot from capsaicin, I have an idea". It was not a good idea.
I swished and swallowed a shot of vodka.
As you say, it really helped the spicy coat my ENTIRE mouth and top of my throat. If you have never had spicy pain in between your teeth and coating your entire gumline, it is really something else. 2/10 would not recommend.
In any event, a lesson was learned that day that I doubt I will forget.
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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.
By this researcher they do feel the "pain" from it:
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And then there's the polish beer, made from yeast culture from a couple of models kootchies.
Well, I didn't realise Amouranth was Polish. Every day is a school day.
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I thought all mammals responded to capsaicin
You thought right, at least based on this research:
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Dogs and cats can definitely perceive spiciness from capsaicin. Are you maybe thinking about birds? They cannot.
All I'm thinking about now is a bird perching on a line with a constant stream of explosive diarrhea, and it's one of the funniest images I've ever conceived.
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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.
That's fucking disgusting. Are they valuable? I pull one of those of my bath drain every couple of years if he ever needs another one.
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By this researcher they do feel the "pain" from it:
wrote on last edited by [email protected]Am I just missing where they claim that? From the conclusion:
Altering the palatability of this feed to rodents through the addition of capsaicin may greatly enhance traditional methods of increasing poison bait acceptance on poultry operations
That they avoid the taste has nothing inherently to do with the 'pain' experienced as a result of consuming it - in the preceding section they discuss other strategies to increase bait acceptance, including adding rodenticide to preferred bait foods. That rodents have taste preferences isn't really in question, that they have a pain response to consuming capsaicin is.
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I never understood sweets with spiciness added. It just ruins the whole experience for me. Spicy on savoury foods is fine but not on primarily sweet ones.
I dunno. I like my chili flavoured candy.
Beside, wasn't chocolate traditionally eaten with chili by the natives? Or was it a spicy coco drink...?
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I can get sensory extremes by walking outside, right now. I'm good on that front.
It's clear I'm on the minority side here, no problem on that, but is it that weird to expect food to have flavour and not hurt me while I'm eating it? It seems reasonable.
It's totally normal to like or not like spicy and i doubt anyone would judge you for that. I think your comment's wording is a bit reactive though.
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Am I just missing where they claim that? From the conclusion:
Altering the palatability of this feed to rodents through the addition of capsaicin may greatly enhance traditional methods of increasing poison bait acceptance on poultry operations
That they avoid the taste has nothing inherently to do with the 'pain' experienced as a result of consuming it - in the preceding section they discuss other strategies to increase bait acceptance, including adding rodenticide to preferred bait foods. That rodents have taste preferences isn't really in question, that they have a pain response to consuming capsaicin is.
wrote on last edited by [email protected]here is test that uses pain caused by capsicin to test local anesthesia:
orofacial capsaicin test in rats
Does this prove that capsicium causes pain?
Edit some more research regarding the rodents:
Tree shrews can tolerate hot peppers:
Changes in TRPV1-Mediated Physiological Function in Rats Systemically Treated With Capsaicin on the Neonate
