Hot! Hot! Hot! Hot! Hot! - Page 4

**Joszka** · June 9th, 2015, 06:54 PM

A local hot and tasty stuff : le piment d'Espelette (Espelette pepper), from French Basque country (Northern territory of Basque people, extreme south-west France) and eponym small town.
A great place to visit if u're around. Better than the Eiffel tower...

It's a variety of chili pepper with a special robust but floral taste (if u're not totally burnt to appreciate it after ur last Thaï dinner).
Exists also in powder or sauce as all chilis.
A Basque speciality is the fresh goat cheese with "piment", just great :

There's also sausages with "piment" and a lot of various local products.
Personally I like to add it in scambled eggs, or even better in giant potatoes omelette !
It's hot, but u can survive if u're not too stupid.

Looking for english translation of various terms, I came across the "Scoville scale" :
http://en.wikipedia.org/wiki/Scoville_scale

So, there's a scale for hot food as there's one for earthquakes, hurricanes, etc.
Interesting ! To tell ur wife or girlfriend : "Damn, I have again these Scoville heat units questions" is much more classy than "Damn, I spent one more night to howl in the toilets"...

**9876543210** · June 10th, 2015, 01:18 AM

Estreeter,

Quote:

Originally Posted by Estreeter

Looking forward to posting this pic, if it's a single pic, no words in post, ya know I've tried it, and brain won't be able to find words to describe and dare I say, sensation

Just got back from a trip to Montana and on the way back stayed for a night at a little place in Minnesota. Across from the motel was a little Mexican restaurant which I could walk to. So I did.

Don't remember the name of what I ordered but there were two fairly large peppers in it. Gobbled up both and didn't think much of it as neither was very hot. Until the next day that is.

I think I was on the crapper at least five times (a couple I had to run) the next day and boy was my ass on fire. Felt like a flame thrower most of the day.

Don't know what kind of peppers those were but I'd eat them again. Just be better prepared next time and not traveling.

truck12 · November 15th, 2015, 11:08 PM

maybe this should be in a existing food thread, but i think it's worthy of it's
own discussion. here in the U.S. it seems Sriracha Sauce has taken on
an almost Cult like following,
you can find it in everything from other hot sauce brands labeled
"Sriracha flavored" to fast food joints featuring "Sriracha burgers"
the original 'Red bottle with the Green top' sells like crazy in every store and
has even been featured on various food network shows as it's own product
and also as a ingredient for different recipes

so do you have any likes/dislikes or just some thoughts regarding the
apparent fad of Sriracha sauce?

is it just a fad?

i would also like to know if it has the same popularity overseas in
England/France/Germany? or anywhere else?
does it even exist there or maybe under a different name?
if so, does it have a fad or "Cult like" status?
..........and why?

other than saying it's a good flavored sauce there are many other chili sauces
out there so why is everything now "Sriracha"?

Sriracha seems to be in everything so i'm putting it in VEF

**Jake Gittes** · November 15th, 2015, 11:43 PM

From what I know, Sriracha is very popular in the U.S., at least here in CA.

I have friends, and friends of friends, that use it in almost every recipe.

I use it mostly in burger meat to give the meat a little kick, and sometimes on scrambled egges.

Subway just came out with a "Sriracha Chicken Melt" and I tried it, and it is pretty hot, but good.

keegen01 · November 15th, 2015, 11:51 PM

I use it all the time. Love the Sriracha Mayo blend too.

**winebeavis** · November 16th, 2015, 01:58 AM

Sriracha. Good stuff.

Been using it for nearly 30 years.

There is a hot sauce thread in this section already. So, if you see these posts moved, that's why.

**Jake Gittes** · December 3rd, 2015, 11:08 PM

Quote:

Originally Posted by tygrkhat40

Horseradish is a common condiment here in Buffalo as it is the required dressing on the unofficial sandwich of WNY, the beef on weck. Slow roasted beef is sliced razor rhin and piled high on a kummelweck roll, a hard roll topped with salt and caraway seeds. As much horseradish as you can stand is slathered on and then the top is dipped shallowly in the au jus.

I've never had a beef on weck. I don't like carroway.

Horseradish is great stuff

Awesome recipe!

Speaking of horseradish, a favorite recipe of mine includes marinating steak in horseradish sauce for a day, placing it on the BBQ, and then topping it with garnish.

The end result looks like this...

**risen** · March 27th, 2016, 02:45 PM

We have Jacks Red Hot on everything even eggs. Probably mild compared with some of your choices. I buy it in Costco, two of those bottles skin-wrapped together. We do have Sriracha too but don't use as much.

**trailmaster** · April 8th, 2016, 01:56 PM

I used to like very hot Chinese , Thai, and Mexican cuisine when I was much younger, but I don't care for it now. Spicy is ok as long as it is not too spicy. The trouble is that if it the food is too spicy hot I can't taste the others flavors.

**trailmaster** · June 7th, 2016, 10:51 PM

The worst spicy food experience I had was when I spent one year at The University of Colorado at Boulder. At this fast Mexican food place off campus they had this item called "The Super Burrito" I tried it. It was the spiciest, hottest thing I had ever eaten in my life and I paid dearly for it the next day. In the morning I had this terrible diarrhea, but the worst thing was it felt like my asshole was burning all day. Even the next day I kept thinking to myself in my classes "Oh, my aching asshole"

June 9th, 2015, 06:54 PM	#31
Joszka Farmer Stiff Join Date: May 2009 Posts: 17,841 Thanks: 234,172 Thanked 555,572 Times in 17,891 Posts	A local hot and tasty stuff : le piment d'Espelette (Espelette pepper), from French Basque country (Northern territory of Basque people, extreme south-west France) and eponym small town. A great place to visit if u're around. Better than the Eiffel tower... It's a variety of chili pepper with a special robust but floral taste (if u're not totally burnt to appreciate it after ur last Thaï dinner). Exists also in powder or sauce as all chilis. A Basque speciality is the fresh goat cheese with "piment", just great : There's also sausages with "piment" and a lot of various local products. Personally I like to add it in scambled eggs, or even better in giant potatoes omelette ! It's hot, but u can survive if u're not too stupid. Looking for english translation of various terms, I came across the "Scoville scale" : http://en.wikipedia.org/wiki/Scoville_scale So, there's a scale for hot food as there's one for earthquakes, hurricanes, etc. Interesting ! To tell ur wife or girlfriend : "Damn, I have again these Scoville heat units questions" is much more classy than "Damn, I spent one more night to howl in the toilets"... __________________ *PM for all dead pics & links, thx.*

November 15th, 2015, 11:08 PM	#33
truck12 Member Join Date: Apr 2008 Posts: 40 Thanks: 4 Thanked 485 Times in 43 Posts	the Sriracha thread maybe this should be in a existing food thread, but i think it's worthy of it's own discussion. here in the U.S. it seems Sriracha Sauce has taken on an almost Cult like following, you can find it in everything from other hot sauce brands labeled "Sriracha flavored" to fast food joints featuring "Sriracha burgers" the original 'Red bottle with the Green top' sells like crazy in every store and has even been featured on various food network shows as it's own product and also as a ingredient for different recipes so do you have any likes/dislikes or just some thoughts regarding the apparent fad of Sriracha sauce? is it just a fad? i would also like to know if it has the same popularity overseas in England/France/Germany? or anywhere else? does it even exist there or maybe under a different name? if so, does it have a fad or "Cult like" status? ..........and why? other than saying it's a good flavored sauce there are many other chili sauces out there so why is everything now "Sriracha"? Sriracha seems to be in everything so i'm putting it in VEF Last edited by truck12; November 15th, 2015 at 11:16 PM..

November 15th, 2015, 11:43 PM	#34
Jake Gittes Swimming in Ecstasy Join Date: Jun 2010 Location: Skinny dipping with mermaids in a beautiful, uncharted tropical paradise Posts: 6,099 Thanks: 145,520 Thanked 106,653 Times in 6,180 Posts	From what I know, Sriracha is very popular in the U.S., at least here in CA. I have friends, and friends of friends, that use it in almost every recipe. I use it mostly in burger meat to give the meat a little kick, and sometimes on scrambled egges. Subway just came out with a "Sriracha Chicken Melt" and I tried it, and it is pretty hot, but good. __________________ If you come across a dead link in a post, PM the OP to see if it can be re-uploaded To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. Please consider adding a note in your signature if you can re-upload your photos/video links To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. Please PM me if any of my posts are down To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. Life is easier when you don't take it too seriously To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. Last edited by Jake Gittes; November 16th, 2015 at 12:53 AM.. Reason: Spelling... recipe is the right word choice!

November 15th, 2015, 11:51 PM	#35
keegen01 Senior Member Join Date: Feb 2013 Posts: 121 Thanks: 195 Thanked 791 Times in 111 Posts	I use it all the time. Love the Sriracha Mayo blend too.

March 27th, 2016, 02:45 PM	#38
risen Veteran Member Join Date: Jul 2008 Location: Stuck in the middle Posts: 1,100 Thanks: 68,798 Thanked 15,539 Times in 1,092 Posts	We have Jacks Red Hot on everything even eggs. Probably mild compared with some of your choices. I buy it in Costco, two of those bottles skin-wrapped together. We do have Sriracha too but don't use as much.

April 8th, 2016, 01:56 PM	#39
trailmaster Veteran Member Join Date: Sep 2013 Location: Chicago, Illinois, USA Posts: 59,944 Thanks: 1,329,519 Thanked 707,666 Times in 60,118 Posts	I used to like very hot Chinese , Thai, and Mexican cuisine when I was much younger, but I don't care for it now. Spicy is ok as long as it is not too spicy. The trouble is that if it the food is too spicy hot I can't taste the others flavors.

June 7th, 2016, 10:51 PM	#40
trailmaster Veteran Member Join Date: Sep 2013 Location: Chicago, Illinois, USA Posts: 59,944 Thanks: 1,329,519 Thanked 707,666 Times in 60,118 Posts	The worst spicy food experience I had was when I spent one year at The University of Colorado at Boulder. At this fast Mexican food place off campus they had this item called "The Super Burrito" I tried it. It was the spiciest, hottest thing I had ever eaten in my life and I paid dearly for it the next day. In the morning I had this terrible diarrhea, but the worst thing was it felt like my asshole was burning all day. Even the next day I kept thinking to myself in my classes "Oh, my aching asshole"