this shit just doesn't taste good. it degrades every meal that it is put in.

this shit just doesn't taste good. it degrades every meal that it is put in.

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  1. 1 month ago
    Anonymous

    I like spicy stuff

  2. 1 month ago
    Anonymous

    depends on how it's used. when its used sparingly it can enhance the flavour of the dish. a warm hum in the back of your throat adds another level of complexity. when its overused, it ruins the entire dish rendering it inedible. the problem is that people can become resistant to the chemical that causes that heat, which leads them to adding more and more chilli to get that flavour. theyre as bad as crack addicts.

    • 1 month ago
      Anonymous

      >the problem is that people can become resistant to the chemical that causes that heat, which leads them to adding more and more chilli to get that flavour
      heat is a sensation, not a flavor.
      you just gotta ask yourself, is the cook looking for heat or flavor?

      • 1 month ago
        Anonymous

        yep apologies I used to wrong word, but you get what I mean. the "heat" can be an element of the dish but the trouble is if they add more and more chilli to get the heat, it will also overpower the flavor of the dish as well

    • 1 month ago
      Anonymous

      Yeah, I'm addicted to heat, I'll admit it. Gives me endorphins, the hotter the better. I want to be sweating and sniffling and hacking up phlegm. I dont even care about the flavor, i just want heat.

      • 4 weeks ago
        Anonymous

        >Yeah, I'm addicted to heat, I'll admit it. Gives me endorphins, the hotter the better. I want to be sweating and sniffling and hacking up phlegm. I dont even care about the flavor, i just want heat.
        Dried chile de arbol is your savior. You can even get fancy and roast them in a pan before use to impart a smokey flavor instead of just sheer capsaicin.
        HOWEVER, only get shit that is made in Mexico or USA. Indian chiles are not as good and Chinese chiles will give you cancer because they spray red paint on them.

      • 4 weeks ago
        Anonymous

        Same here, I can't even enjoy most spicy foods anymore because hardly anything is ever hot enough. I've ruined my tastebuds

        • 4 weeks ago
          Anonymous

          South Indian cooking isn’t hot enough for you?

          • 4 weeks ago
            Anonymous

            There's only a few Indian restaurants near me and only one of them makes me feel the heat at all

        • 4 weeks ago
          Anonymous

          Just go cold turkey for a month.

    • 4 weeks ago
      Anonymous

      There is no mechanism by which tolerance to capsaicin can develop. Just some people enjoy the sensation and others don't.

      • 4 weeks ago
        Anonymous

        Yeah there is. I have no idea what the mechanics are, but when I haven't had the reaper sauce at my local tendies restaurant in a while it's a struggle to eat even half of one of the little cups of it, and it burns twice as bad coming out. Once I get my tolerance back, I get one cup for the wings and one for the fries and I can enjoy the taste, with no stomach/butthole pain later on.

      • 4 weeks ago
        Anonymous

        there absolutely is. when I was growing hot peppers and eating fresh ones regularly I could eat a whole fresh habanero without much suffering, but I haven't been eating many peppers for awhile and now a serrano is enough to make me sweat and leak mucus like a faucet.

  3. 1 month ago
    Anonymous

    >this shit just doesn't taste good
    it's ok to be wrong.

  4. 1 month ago
    Anonymous

    I really like the peanut chili oil
    It adds a nice flavor and spice

    • 4 weeks ago
      Anonymous

      Lol no it doesnt.

      • 4 weeks ago
        Anonymous

        Lol yes it does.

        • 4 weeks ago
          Anonymous

          Nah, it doesnt.

          • 4 weeks ago
            Anonymous

            Nah, it does.

            • 4 weeks ago
              Anonymous

              Nope. Pesnuts do no belong in food.

              • 4 weeks ago
                Anonymous

                nutlet

            • 4 weeks ago
              Anonymous

              Nah, it doesnt.

              Lol yes it does.

              Lol no it doesnt.

              There is no mechanism by which tolerance to capsaicin can develop. Just some people enjoy the sensation and others don't.

              What a bunch of moroons...

  5. 1 month ago
    Anonymous

    you've just had shit tier dried peppers. many varieties of pepper have excellent flavor profiles. grocery store red pepper flakes are just pure spicy

  6. 4 weeks ago
    Anonymous

    i got a thai birds eye plant growing this year. cant fricking wait for some hot as shit chiles

    • 4 weeks ago
      Anonymous

      i made this thai sweet chili sauce last week, recipe courtesy of chef john.
      followed the recipe except for substituting the sambal with reconstituted dried guajilo chiles i had

  7. 4 weeks ago
    Anonymous

    I cook with 20 different kinds of chilli unironically. I make chilli oil, I have kilos of frozen chilli, I grow chilli.
    Stay mad gumgum

  8. 4 weeks ago
    Anonymous

    i like torturing myself and testing my mental fortitude.

  9. 4 weeks ago
    Anonymous

    It would be alright if they didn't have the seeds. Seeds are too big, contain no heat, and are responsible for that off taste. Also most of the stuff sold in bottles has been sitting for years.
    You're better off looking for something with more heat and a better taste. Cayenne is pretty mild stuff compared to the taste of jalapeño or habanero or anything. Flavor with the chiles and then add a suitable amount of heat using Carolina reaper sauce. Crushed red pepper is pretty much useless because no taste except seed and low heat. The Indian store is always an unpleasant experience, but it is one of the best ways to get non cayenne chiles of reasonable freshness along with other cheap spices.

  10. 4 weeks ago
    Anonymous

    I'm literally eating them raw and right out of the bottle right now. I love the heat. Eat em raw and with raw carrots and it's pretty fine as it Helps keep the hunger pangs away for a bit.

  11. 4 weeks ago
    Anonymous

    You can't feel two pains at once.
    Cures depression and mental wandering, grounds you back to reality. Plus they taste ok.
    Also proper Thai chili has a slight psychoactive effect.

    Some of us guys overeat and scoff our food, hot chili also slows the meal down a bit.

  12. 4 weeks ago
    Anonymous

    >t. sissy
    Can't let your anal fissures act up I suppose, homo.

  13. 4 weeks ago
    Anonymous

    they are good if you toast them and don't use all spicy ones
    I like mostly guajillo and some arbol for salsa

  14. 4 weeks ago
    Anonymous
  15. 4 weeks ago
    Anonymous

    cayenne pepper tastes like poop, which is a shame since it's the only chili pepper in my garden

    • 4 weeks ago
      Anonymous

      Really the only hot pepper i find any value in, i used to grow habaneros and ghost peppers and other moronic peppers which either taste like shit or are way to hot so taste like shit. Now i stick to a few cayenne plants, Jalapenos, Bell peppers, Shishitos, and a few other sweet varieties, because i like growing actual food.

      • 4 weeks ago
        Anonymous

        Same.
        The jalapenos grow great, but most other peppers get way too spicy in my garden.

      • 4 weeks ago
        Anonymous

        Same.
        The jalapenos grow great, but most other peppers get way too spicy in my garden.

        Yeah jalapenos are the goat for homegrown. Really nice flavour for almost anything, especially if you pickle them.

  16. 4 weeks ago
    Anonymous

    Thai peppers are the only significantly spicy peppers that really have a great flavor. Serranos are pretty tasty too.

    • 4 weeks ago
      Anonymous

      That's just plain false.

  17. 4 weeks ago
    Anonymous

    There's so many varieties of chilies though. Lemon drop habanero have a nice citrus flavour. Ghost peppers have the most lovely passionfruit aroma, but the heat is way too much.
    I grow my own variety that is some small brown type (maybe brown jalapeño?) that is really mild but have this amazing sweet, deep chocolaty flavour that works wonders in a lot of dishes.

    Some growers have recently started to breed the spiciness out of super hot chilis, making them very mild so you can enjoy their wonderful flavour without any heat. These varieties are new and not really available yet though

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