Mmm, aah! So spice!

[Headsprouter]

I'm a fussy eater. I'm not fond of particular textures and of mixing foods, but when it comes to taste...avoid tomatoes and cheese, as a general rule. I don't mind spicy stuff, to en extent. Mild spice can improve things for me.

I can enjoy the higher scale of the spice they put on Nando's chicken...but I'm really into the salted chilli king prawns my local Chinese does. Singapore fried rice was good too, and it has a curryish spiciness to it. Not against it at all, but by no means a connoisseur.

 

[Tiger King]

I like spice, my personal preference is perhaps to an 'above average level'.
the hottest thing I ever had was a 'tinderloo'.
bout 12 years ago I was in a pub with friends, it was late and we got the munch on.
one of us popped next door to the local indian and asked for the hottest thing they had. 20 mins later he came back with what I can only describe as chicken and lava!
we all had a spoonful and everyone bar myself was soon throwing up. that stuff just went down to your stomach and burned!

Here in America they put 'spicy' on certain foods but they are not really.
buffalo sauce is alright though

 

[MCerberus]

If you're in the St. Louis area, go to a gas station or grocery store. Look for "Red Hot Riplets"

 

[WouldYouKindly]

I had Indian vindaloo once. Never again. I do love me some good sriracha, though. Any Mexican food I have has to be at least a little hot or I don't consider it worth it.

 

[Dizchu]

I don't like excessively spicy things, however I do like sprinkling chilli powder over everything (like chips, mmmm). I had noodles the other day that I poured chilli sauce and Japanese chilli powder all over and it was glorious. I needed a drink at the ready though, it was pretty hot.

 

[Elfgore]

I enjoy spicy/hot food. I put hot sauce on my eggs, hamburgers, pizza, and various other foods. I've gone to various local wing places and each time their "hottest" wings barely scald me. Only one place so far has made me put down the wings and only be able to eat them coated in ranch dressing and with a glass of milk. Buffalo Wild Wings' Mango Habanero. Holy shit was that shit hot. One bite practically had me in tears and running for something cold. Flavor was fantastic, but god damn was it hot.

 

[Smooth Operator]

I used to do that all the time yes, pretty much every meal had to be drowned in hot sauce and ketchup. If I tasted anything apart from burning and generic ketchup gloop then it wasn't good.

Sure am glad I got over that shit, now things actually have taste and nuance to it.

 

[elvor0]

I've always got a bottle of Blair's MegaDeath sauce in the fridge. Goes great with soup.

That stuffs mental. I picked up a bottle of it the other day and its damn good, but it needs to be used by october, and its not like I can use more than half a tea spoon at a time. I imagine it would go great in soup though. Have you tried their line of crisps? The habanero ones are great, although every time you eat one is making a deal with the devil: "It's so tasty but burns so much" *cry*.

 

[Queen Michael]

I've always got a bottle of Blair's MegaDeath sauce in the fridge. Goes great with soup.

That stuffs mental. I picked up a bottle of it the other day and its damn good, but it needs to be used by october, and its not like I can use more than half a tea spoon at a time. I imagine it would go great in soup though. Have you tried their line of crisps? The habanero ones are great, although every time you eat one is making a deal with the devil: "It's so tasty but burns so much" *cry*.

Oh yes. A while back, my then-girlfriend gave me a couple of bags. She knew I liked spicy stuff and hadn't tried those.

Once I ate them, I started screaming. Actually screaming.

Another time, I brought them to work. I poured two different kinds in bowls. One bowl had the habanero ones, the other had the Buffalo chicken wing ones. Then, I wrote a note saying that one of the bowls contained super-spicy chips and the other one had normal ones (hee-hee).

 

[Addendum_Forthcoming]

I love spicy food. But I like extremes of tastes. One reason I love the Philippines is because everything is sweet, salty, vinegar-y, or sour, or a strange mixture of the four. The condiments like the basic Datu Puti which is pure spicy garlic-y vinegar-y GOODNESS ... sprinkle some street food snacks like green mango slices and krill paste.

It's great stuff.

I love an extra hot beef vindaloo extra second or third night. I usually eat it with papadums alone. As if the vindaloo sauce and beef is a dip. Spicy and salty is an awesome blend. Which is why I'm not a huge fan of muted dishes and flavours like most Japanese cuisine.

 

[FalloutJack]

Hmmm, spiciest thing... I love spice. I think it's fair to say that the spiciest things I've eaten have a bit of the home touch to it. For instance, the lovely hot salsa with the hot sauce in, or the homemade chili. Thing is, while I DO love spice, I love the flavor more than the heat, so I try not to drown it out.

 

[Flutterguy]

Their is a rating system to determine how hot sauces and peppers are, scoville heat units its called. Tabasco sauce is about 700 SHU. I have been enjoying spicy food on and off for over a decade and currently get habanero and jalapeno sauces in the 9,000 to 11,000 rating. The pain just gets more manageable with time, in both ways. Try to find the garlic Tabasco OP, for whatever reason it is double the heat of regular, still mild and flavourful. Also Sriracha is really cheap, like 3-4$ a liter, I always keep a bottle around.

The hottest sauce you can get without signing a waiver is around 300,000 SHU, after 500,000 they are called reserves and meant for being cooked into things, not just consumed. The hottest I know of is 15,000,000 SHU, because it is on the counter at the burrito shop in town, and he refuses to let me try it.

 

[Addendum_Forthcoming]

Their is a rating system to determine how hot sauces and peppers are, scoville heat units its called. Tabasco sauce is about 700 SHU. I have been enjoying spicy food on and off for over a decade and currently get habanero and jalapeno sauces in the 9,000 to 11,000 rating. The pain just gets more manageable with time, in both ways. Try to find the garlic Tabasco OP, for whatever reason it is double the heat of regular, still mild and flavourful. Also Sriracha is really cheap, like 3-4$ a liter, I always keep a bottle around.

The hottest sauce you can get without signing a waiver is around 300,000 SHU, after 500,000 they are called reserves and meant for being cooked into things, not just consumed. The hottest I know of is 15,000,000 SHU, because it is on the counter at the burrito shop in town, and he refuses to let me try it.

15 *million*? Fifteen ... Is this scale one of those things that gets exponentially larger, or more like a simple linear scale of 'hotness'? Tobasco is kind of nothing ... but if >300'000 represents a medical risk requiring signing a waiver, then on a linear scale of hotness 15,000,000 is like 50 times hotter than something that could pose a significant risk requiring legal protection on behalf of a supplier.

What is it? Battery acid?

 

[maninahat]

I do like the Hot stuff, and have ate raw naga jalokia chilies on dares. That said, I think once it reaches a certain heat it works to the detriment of the food, in that it overshadows everything else. The hottest hot sauce I recommend is blairs sudden death sauce, which certainly isn't the hottest, but it has a lot of kick and still has distinguishable Limey flavours.

 

[jklinders]

I used to crave the heat like few others did. Then I got an ulcer. I really don't recommend allowing that to happen to your belly. I had to tone down the spices quite a bit after that.

I still like my food to have a nice kick though. I just need to keep the heat balanced with other things so that I do not start bleeding internally again.

 

[jklinders]

Their is a rating system to determine how hot sauces and peppers are, scoville heat units its called. Tabasco sauce is about 700 SHU. I have been enjoying spicy food on and off for over a decade and currently get habanero and jalapeno sauces in the 9,000 to 11,000 rating. The pain just gets more manageable with time, in both ways. Try to find the garlic Tabasco OP, for whatever reason it is double the heat of regular, still mild and flavourful. Also Sriracha is really cheap, like 3-4$ a liter, I always keep a bottle around.

The hottest sauce you can get without signing a waiver is around 300,000 SHU, after 500,000 they are called reserves and meant for being cooked into things, not just consumed. The hottest I know of is 15,000,000 SHU, because it is on the counter at the burrito shop in town, and he refuses to let me try it.

15 *million*? Fifteen ... Is this scale one of those things that gets exponentially larger, or more like a simple linear scale of 'hotness'? Tobasco is kind of nothing ... but if >300'000 represents a medical risk requiring signing a waiver, then on a linear scale of hotness 15,000,000 is like 50 times hotter than something that could pose a significant risk requiring legal protection on behalf of a supplier.

What is it? Battery acid?

15 million? that's like 5X as potent as tear gas. I have trouble believing that shit exists.

Well there is this http://www.thegreenhead.com/2007/07/blairs-16-million-reserve-worlds-hottest-hot-sauce.php But it's noteworthy that this is not so much a sauce as it is pure caspaicin crystals. Last time I heard of pure caspaicin being offered, it came with a waiver and protective gear because getting this shit in your face is actually dangerous.

 

[Addendum_Forthcoming]

15 million? that's like 5X as potent as tear gas. I have trouble believing that shit exists.

Well there is this http://www.thegreenhead.com/2007/07/blairs-16-million-reserve-worlds-hottest-hot-sauce.php But it's noteworthy that this is not so much a sauce as it is pure caspaicin crystals. Last time I heard of pure caspaicin being offered, it came with a waiver and protective gear because getting this shit in your face is actually dangerous.

It sounds like something that would eat your teeth away to the jaw and cause your gums to haemorrhage whilst you spasm on the floor, having apocalyptic dreams on a Skynet-level of mindfuckery.

 

[Zykon TheLich_v1legacy]

@PaulH cause for some reason I can't quote at work.

Nope there's a few youtube clips of people drinking it

https://www.youtube.com/watch?v=wndQhc5iL6Y

https://www.youtube.com/watch?v=tHZ5TwcGcyQ

https://www.youtube.com/watch?v=DigqyD2U1Eo

Clearly isn't fun though

 

[deleted_by_strongbad]

...The hottest sauce you can get without signing a waiver is around 300,000 SHU...

You know there is no requirement for those waivers, they are just kitsch marketing. Really, other than extreme pain/discomfort there really is no practical risk from capsaicin found in food (all bets are off if you are working with the pure compound or taking it in other vectors like breathing fumes/gas with high quantities which is not just uncomfortable but dangerous). The burning sensation is just a trick being played on your nerves, there isn't actually any chemical damage being done to the tissue. This illusion can cause light inflammation/swelling as your body will rush blood and such to the affected areas, but someone who has never eaten anything spicier than black pepper could eat a ghost pepper and while they may feel like they are dying for the next couple days, there is no actual damage being done.


As far as the OP goes:
Yeah my dad ruined me by getting me addicted to spicy food by the age of 5. My favorite sauces vary per application, but I guess my favorite general purpose store bought sauce is either Sriracha or Frank's/Durkee's. I do make a mean sauce once a year from the last batch of the summer habeneros (coincidence maybe? but the august peppers always seem hotter), which I then smoke with hickory until dry, pulverize, and sauce.

As far as the hottest thing I've ever eaten, technically was a whole/raw bhut jalokia, I say technically because by the effect it had on my digestive system I've clearly never had anything like it, but subjectively it didn't actually seem that hot while I was eating it. It was hot, but the vindaloo from my local indian restaurant SEEMS much hotter when eating it (which incidentally is the thing that felt like the hottest thing I've ever eaten).

 

[KenAri]

I love spicy foods, but I also appreciate mild or neutral things. While my favourite curries are generally kormas or passandas, I tried a Phaal once (Internet claims it's around 1,000,000 SHU, but I'm not sure that's totally true with my dish) that hurt so much I've been forever weakened to heat. I used to eat chillies with no issue, but can't anymore, which is a shame.

I love putting just a pinch of chilli powder in homemade sausages, though. Basically the next Jesse Pinkman, I know.
Never tried it in meatballs. I do, however, have some mince available so that might just have decided tonight's supper!