Some things we do, eat, climb, ride, tackle... just because they're there.
That video was shot almost exactly 24 hours ago. I'm relieved to report that little or no collateral damage was felt by the plumbing. It sure as hell heated up the stomach for 20 minutes or so, though. Felt like it was being disinfected.It'll burn right through your intestines.
One time I was having Thai w/ friends. I bit into a Thai pepper which instantly went nuclear. I downed all the Thai ice tea and beer on the table, my buddy was laughing at me "it can't be that hot bro!" So I said go ahead, try one yourself. He did...I’m addictive to Thai food.
That was intense to watch. Can't imagine how intense it was for you.That video was shot almost exactly 24 hours ago. I'm relieved to report that little or no collateral damage was felt by the plumbing. It sure as hell heated up the stomach for 20 minutes or so, though. Felt like it was being disinfected.
Interesting, thanks. I guess that in France we treat with what we eat a lot and easily...bread, olive oil (and garlic haha !). I guess the grease (whether it be sour cream or olive or any oil) is universal as it encapsulates acids very well.Dairy products work best to neutralize the heat. Ice cream works bet for me.
I progressed through the "Hot Ones" line up with some co-workers a while back. The worst part of Da Bomb for me wasn't the heat, it was the bitter flavor - it felt like I was trying to swallow poison. I was wearing my apple watch and I also noticed that my heart rate spiked as I got in to the higher Scoville sauces.Da Bomb was the hottest sauce at around 135,000 Scoville.
Couldn't agree more. In the summer BBQ season I put Siracha on everything.I'm not really into food that makes me hurt, but having lived most of my life in the Rio Grande valley of New Mexico, I'm firmly addicted to true Hatch green chile. It's pretty low on the Scoville chart compared to "proper" hot chilis like Burgs is eating (1,000 to 10,000 units), but the flavor is unrivaled. I'm also pretty fond of Chimayo red chile, too. Similarly, it's not the heat, it's the flavor.