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February 23, 2007 8:37 AM   Subscribe

Chile Pepper's Lonely Endorphins Club Cinema: I, II, III

Can all this be explained by Dr. Paul Rozin's Benign Masochism / Constrained Risk theory? I, for one, am not buying it, but any way you slice it, hot cock sauce is here to stay.
posted by NaturalScinema (35 comments total) 2 users marked this as a favorite

 
I'm saving this for later. I'm a big Dave's Insanity Sauce fan. Thanks. Anyone have any great "how to get ride of the spiciness" tips? Mine is hot, running water. Works every time.
posted by phaedon at 8:45 AM on February 23, 2007


Mmm. Hot sauce. I apologise for not reading/watching the other links, but I do always love a good hot sauce.

Currently recommending Lingham's. Another good knob gag, as Ben Elton would have said in his prime.
posted by imperium at 8:45 AM on February 23, 2007


phaedon, are you nuts? As Tears of Joy tell you, the capsaicin is fat soluble, not water soluble. So milk is the preferred option.

Unless that was "yeah dude, just drink the bongwater" type comedy advice.
posted by imperium at 8:47 AM on February 23, 2007


imperium writes "Unless that was 'yeah dude, just drink the bongwater' type comedy advice."

Yeah, I think phaedon's comment was a joke, like "vinegar and salt are effective pain killers, so rub some into an open cut if it stings".
posted by Bugbread at 8:50 AM on February 23, 2007


I eat 'em cuz they're so tasty!

The best way to get rid of the spiciness is some milk. Any dairy will work. I guess using hot water is better than cold water, since cold water closes your pores and traps the chile oil.

Not exactly chili peppers, but I recently had a friend bring me several bags of Flamin Hot Cheetos home from the States. They're the only mainstream snack that is actually spicy.
posted by autodidact at 8:50 AM on February 23, 2007


unbelievable. everybody thinks im telling a joke when i say this. i give you ancient chinese secret. hot, running water. try it next time your head is about to explode. miles above milk.
posted by phaedon at 8:52 AM on February 23, 2007


Good stuff, there was also a series of posts on chili peppers on News For Curious Cooks this week.
posted by clockwork at 8:57 AM on February 23, 2007


We at Chez MoonPie are fans of spicy cuisine, and are avid gardeners, but we found that growing habaneros is a waste of our limited space--we just have no real use for them. We have found that soaking them in alcohol then spraying the diluted tincture on our other plants is a fantastic squirrel repellant, though.
posted by MrMoonPie at 8:57 AM on February 23, 2007


*Running* water is probably as good as, or better than, a single mouthful of milk because of the rinsing action. How about hot running milk though?
posted by DU at 8:59 AM on February 23, 2007


goddamn you people!
posted by phaedon at 9:01 AM on February 23, 2007 [1 favorite]


Oh, and all I ate yesterday as far as meals were 3 small "sheppard's pies", which is ground beef baked with corn and potatoes. It's a perfect hot sauce food, and I went through half a $9 bottle of Blair's Heat Chipotle Slam sauce, and quite a bit of Yucatan Gold Habanero Pepper sauce. So yeah, I had a bit of "ring of fire" this morning ;D
posted by autodidact at 9:01 AM on February 23, 2007


Hey, I use that sriracha stuff! I just wanted some kind of spicy topping with Chinese writing on the bottle to go with my Chinese-ish "Ping Pong Chicken" recipe I invented.

omg i'm going 2 hell 4 this post esp cuz it is 100% true
posted by DU at 9:05 AM on February 23, 2007


Sriracha in soup. Crystal on Quahogs. Tabasco on eggs.
posted by The White Hat at 9:15 AM on February 23, 2007


I recently had a friend bring me several bags of Flamin Hot Cheetos home from the States. They're the only mainstream snack that is actually spicy.

They aren't exactly mainstream, but I'm a big fan of Red Hot Riplets out of St. Louis, MO. I've never seen them for sale outside of the Lou, but they are nice and spicy. Murphy Lee and Nelly named a song after 'em.
posted by Bookhouse at 9:17 AM on February 23, 2007


cholula, if you're looking for a reason to move to LA.
posted by phaedon at 9:18 AM on February 23, 2007


Hah--my first encounter with sriracha was at the Dekalb Farmer's Market near Atlanta. I'd bought a somosa, and saw other folks pouring on the sriracha, so I did the same. It wasn't very hot, but had a nice flavor, so I bought some to take home. I made some chili, and poured on a healthy amount of sriracha, only to find out that restaurant had been watering theirs down. YOW.

I still keep a bottle of sriracha at home all the time, but I have more respect for it now. Nowadays, I'm a big fan of Salsita's chipotle and ancho sauces. Yummy.
posted by MrMoonPie at 9:19 AM on February 23, 2007


Cholula is available outside of LA -- I've been buying it in the DC/NoVa region for several years.
posted by Smilla's Sense of Snark at 9:26 AM on February 23, 2007


Smilla - there is an excellent hot sauce made right in the DC/NoVa area - McCutcheon's of Frederick, MD make a sauce they call "Screaming Hornets" which is very similar to "Scorned Woman" - hot, with an unusual amount of its heat coming from black pepper, but also has plenty of fiery, chili kick and the all-important vinegary acidity to really open up the taste buds.

My all-time favorite general-purpose hot sauce though has to be "Ring of Fire" from Mike & Diane's Gourmet Kitchen in El Cajon, CA. It is amazingly flavorful, bursting with all sorts of great spices like cumin and coriander and black pepper as well as tomatoes, vinegar and habaneros. I like the "Xtra Hot" even though, in all truth, it's really not that hot - milder than, say, Tabasco, but man, the flavors.
posted by kcds at 10:12 AM on February 23, 2007


HabaƱeros are great for flavoring vodka and bourbon. So are serranos, jalapeƱos and cayennes. Scotch Bonnets are probably overkill.
posted by davy at 10:12 AM on February 23, 2007


I feel like Pavlov's dog. Reading through this conversation, my saliva glands have been kicking into overdrive with the expectation of scorching hot "rooster death sauce" as I call it.

I may need a mop.
posted by Parannoyed at 10:21 AM on February 23, 2007



Sriracha in soup. Crystal on Quahogs. Tabasco on eggs

And Tapatio on popcorn! So very, very yummy.
posted by palmcorder_yajna at 10:27 AM on February 23, 2007


Parannoyed writes "I feel like Pavlov's dog. Reading through this conversation, my saliva glands have been kicking into overdrive"

Yeah, me too. This is a good post. The first video (which is all I've gotten through) is nice.
posted by OmieWise at 10:30 AM on February 23, 2007


KCDS: those both sound delish! I keep the Cholula around because it's a fairly tasty milder sauce that goes well with Mexican food...I think I first found it on the table at a local restaurant, actually, and since I often find myself cooking for folks with somewhat lower heat tolerance, I like to have a few things around that are a few notches down in intensity. ;)

Along with the Cholula I try to always keep around some chili-garlic paste, sriracha, nam prik pao, and some sort of habanero sauce -- Melinda's Reserve was my old default, I'm currently working on a bottle of Iguana XXX which has the same sort of carrot/onion/garlic/lime blend going on as the Melinda's.

...now I'm getting hungry.
posted by Smilla's Sense of Snark at 10:33 AM on February 23, 2007


I love El Yucateco sauces, especially the basic red and green varieties. If that's wrong, I don't want to be right.
posted by Lentrohamsanin at 11:10 AM on February 23, 2007


As far as sauces go, I like Cholula. It's not hot, but the flavor is great, especially on eggs. I'll get Tapatio if they don't have Cholula. Sriracha is perfect on Vietnamese food and the like, but I don't really use it elsewhere... I find the flavors don't meld well with Mexican or Indian food.

That said, I find sauces weak compared to fresh chiles (habanero and thai bird's-eye are my favorites) and dried powders, the king of which is Red Savina. Sprinkled on some cabbage rolls or put into chili or curry... it makes everything good. I even like to put a little in my hot chocolate!
posted by vorfeed at 11:45 AM on February 23, 2007


Hot running water will (at least temporarily) relieve the itch of a mosquito bite. Presumably the heat has some kind of numbing effect on the nerves -- maybe that's what's behind phaedon's suggestion.
posted by uosuaq at 12:13 PM on February 23, 2007


I have a bottle of Cholula sitting in my desk drawer right now. I have considered lugging around compact bottles for the occasional seasoning necessity, since it kicks in the dick of stupid Tabasco.

But Melinda's is really where it's at.
posted by mckenney at 1:51 PM on February 23, 2007


Hot running water will (at least temporarily) relieve the itch of a mosquito bite. Presumably the heat has some kind of numbing effect on the nerves

It's not the nerves -- an awful lot of insect venoms break down if heated, so if you can apply heat quickly enough after being stung you'll avoid/minimize the pain, itching, etc. it might cause. There are even fancy specialty appliances for such heat treatment, although most of the first aid guides I've seen just suggest using really hot water.
posted by Smilla's Sense of Snark at 4:02 PM on February 23, 2007


Another big fan of heat here. I smother my pizza with tabasco. Siracha on gyoza and stir fry. Thai garlic chili sauce on everything including in my salad. Habanaras in my home cooked beans and chilis. Canned chipotles in adobe sauce in my country gravy (poured over the chicken-fried steak.) Omelettes made with jack cheese, ham and Jalepenos.

Oh goodness. Is it time for dinner, yet?
posted by Secret Life of Gravy at 4:40 PM on February 23, 2007


I was expecting something about the "red hot chili peppers" but this actually equally entertaining.
posted by magikker at 4:44 PM on February 23, 2007


the video started off with a lot of potential-- they kind of implied there was a fascinating history behind peppers, but then they proceeded to complete ignore it.

Plus they spent way too much time talking about pepper spray.
posted by empath at 5:03 PM on February 23, 2007


You can get Cholula at any good store here in the Toronto area. As soon as it was mentioned I thought of the wooden cap. I've sort of learned to avoid it as there's no dish for wish it's better than anything else.

Lately I've been sprinkling powdered chili on stuff. I have a few different selections. Jalapeno is about right for popcorn. Habanero is good for potatoes or scrambled eggs.
posted by autodidact at 6:31 PM on February 23, 2007


"wish".

Hey I have a couple different kind's of Melinda's in my cupboard right now.
posted by autodidact at 6:33 PM on February 23, 2007


I mean "which". Dang I really gotta use preview. I'm eating Hot Tamales candy right now, picked em up when I was out, inspired by the thread.
posted by autodidact at 6:34 PM on February 23, 2007


the terra! the terra!
posted by dminor at 10:13 PM on February 23, 2007


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