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(Food Network)   Fark Food Thread: Bring the heat, you Farkers. Show us the spicier side of life this week. Sauces, peppers, whatever you use to turn it up to 11. What's in your recipe? Pics and suggestions, plus no small amount of drooling, to the right   (foodnetwork.com) divider line 140
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869 clicks; posted to Main » on 04 Oct 2013 at 4:07 PM (42 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-10-04 02:46:51 PM
Jolokia pepper sauce, use sparingly unless you enjoy pooping out the sun.
 
2013-10-04 02:49:23 PM
I love crushed red pepper, but pretty much any other source of spiciness makes me cough.
 
DGS [TotalFark]
2013-10-04 02:52:22 PM

Huck Chaser: I love crushed red pepper, but pretty much any other source of spiciness makes me cough.


Interesting.. I wonder what causes that. I wonder what sort of trial and error got you to that conclusion.
 
DGS [TotalFark]
2013-10-04 02:54:55 PM
I'm really curious to see what you all post in here. I can't go spicy often because I'm the only one that would eat it at home and the idea of making 2 different meals just doesn't fly. If I can find interesting things and figure out how to scale it down so I'm not eating the same thing for 3-4 days of leftovers, I wanna be all over that. Plus, there's a chili pepper fest I'm going to this weekend, so I want to see good things to watch for! :D
 
2013-10-04 02:55:45 PM

DGS: Huck Chaser: I love crushed red pepper, but pretty much any other source of spiciness makes me cough.

Interesting.. I wonder what causes that. I wonder what sort of trial and error got you to that conclusion.


No idea.  I like the flavor of jalapenos, but I just can't eat them.
 
DGS [TotalFark]
2013-10-04 02:57:16 PM

Huck Chaser: DGS: Huck Chaser: I love crushed red pepper, but pretty much any other source of spiciness makes me cough.

Interesting.. I wonder what causes that. I wonder what sort of trial and error got you to that conclusion.

No idea.  I like the flavor of jalapenos, but I just can't eat them.


Are there jalapeño-flavored things that you can eat or even those wreck you?
 
2013-10-04 03:02:22 PM
I usually throw 6-10 (whatever I have left in the fridge) habenros in when I make chili, only issue is I live by myself and hence make relatively small batches (usually around 2 pounds of ground beef). I also throw whatever jalapeno and other peppers I have in there too as well as dry cayenne, crushed red and others.
 
DGS [TotalFark]
2013-10-04 03:03:41 PM

CommieTaoist: I usually throw 6-10 (whatever I have left in the fridge) habenros in when I make chili, only issue is I live by myself and hence make relatively small batches (usually around 2 pounds of ground beef). I also throw whatever jalapeno and other peppers I have in there too as well as dry cayenne, crushed red and others.


That sounds like it'd be pretty intense. 6-10? Oof. I like spicy, but maybe I need to slow my roll.
 
2013-10-04 03:06:45 PM
I use this paste recipe to coat pork or chicken in before cooking it. Holy shiat is it hot but glorious. The lesson is that Hot Hungarian Paprika is the greatest, yo.

1/4 cup Hot Hungarian paprika
2 teaspoons minced garlic
1/4 cup lime juice
2 tablespoons rum
1 1/2 teaspoons salt
1 teaspoon ground black pepper
2 teaspoons fresh oregano, chopped
1/2 teaspoon ground cumin
2 tablespoons olive oil


After you cook the meat, put it over some rice cooked with chicken broth, onions, garlic, diced tomatoes etc., throw some veggies in, and sautee that shiat until you're ready to sweat while you eat.
 
DGS [TotalFark]
2013-10-04 03:10:12 PM

Bareefer Obonghit: I use this paste recipe to coat pork or chicken in before cooking it. Holy shiat is it hot but glorious. The lesson is that Hot Hungarian Paprika is the greatest, yo.

1/4 cup Hot Hungarian paprika
2 teaspoons minced garlic
1/4 cup lime juice
2 tablespoons rum
1 1/2 teaspoons salt
1 teaspoon ground black pepper
2 teaspoons fresh oregano, chopped
1/2 teaspoon ground cumin
2 tablespoons olive oil


After you cook the meat, put it over some rice cooked with chicken broth, onions, garlic, diced tomatoes etc., throw some veggies in, and sautee that shiat until you're ready to sweat while you eat.


I keep hearing of various paprikas and I honestly have no idea where I'd like to go with that. Hot ones, smoked ones, etcetc.. I'd hate to get a bunch of different ones and just waste them, but I'm -awfully- curious about incorporating them. That looks like a very tasty marinade.. but I admit I've got quite a thing for lime.
 
2013-10-04 03:11:52 PM

DGS: That sounds like it'd be pretty intense. 6-10? Oof. I like spicy, but maybe I need to slow my roll.


It is pretty stupid at times, depending on the exact habenro peppers as they vary greatly (100,000 - 350,000 Scovilles) of course. Sometimes I can eat a bowl of it with minimal discomfort, other times I'm sweating after a single spoonful.
 
2013-10-04 03:15:19 PM

DGS: Bareefer Obonghit: I use this paste recipe to coat pork or chicken in before cooking it. Holy shiat is it hot but glorious. The lesson is that Hot Hungarian Paprika is the greatest, yo.

1/4 cup Hot Hungarian paprika
2 teaspoons minced garlic
1/4 cup lime juice
2 tablespoons rum
1 1/2 teaspoons salt
1 teaspoon ground black pepper
2 teaspoons fresh oregano, chopped
1/2 teaspoon ground cumin
2 tablespoons olive oil


After you cook the meat, put it over some rice cooked with chicken broth, onions, garlic, diced tomatoes etc., throw some veggies in, and sautee that shiat until you're ready to sweat while you eat.

I keep hearing of various paprikas and I honestly have no idea where I'd like to go with that. Hot ones, smoked ones, etcetc.. I'd hate to get a bunch of different ones and just waste them, but I'm -awfully- curious about incorporating them. That looks like a very tasty marinade.. but I admit I've got quite a thing for lime.


It makes a really thick paste, almost like a thick curry, so you don't even have to marinate it you can just throw it right in the pan. I love hot food, habaneros, chili peppers, etc. but I was farking shocked at how hot that paprika is. I honestly haven't sweated like that while I ate in a long time.
 
2013-10-04 03:25:22 PM
I just put Louisiana Hot Sauce on everything
 
2013-10-04 04:09:58 PM
You know what's good? A peanut and banana sandwich with mayonnaise.
 
2013-10-04 04:10:45 PM
Obligatory:

Frank: "Recently, I was honored to be selected as a judge at a chili cooking contest. The original person called in sick at the last moment and I happened to be standing there at the judge's table asking for directions to the Coors Light truck, when the call came in. I was assured by the other two judges (native Texans) that the chili wouldn't be all that spicy and, besides, they told me I could have free beer during the tasting, so I accepted." Here are the scorecards from the advent:

(Frank Judge #3)

Chili # 1 Eddie's Maniac Monster Chili...
Judge # 1 --! A little too heavy on the tomato. Amusing kick.

Judge # 2 -- Nice, smooth tomato flavor. Very mild.

Judge # 3 -- (Frank) What the hell is this stuff?! You could remove dried paint from your driveway. Took me two beers to put out the flames. I hope that's the worst one. These Texans are crazy!


Chili # 2 Austin's Afterburner Chili...

Judge # 1 -- Smoky, with a hint of pork. Slight jalapeno tang.

Judge # 2 -- Exciting BBQ flavor; needs more peppers to be taken seriously.

Judge # 3 -- Keep this out of the reach of children. I'm not sure what I'm supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver. They had to rush in more beer when they saw the look on my face.


Chili # 3 Ronny's Famous Burn Down the Barn Chili...

Judge # 1 -- Excellent firehouse chili. Great kick. Needs more beans.

Judge # 2 -- A beanless chili, a bit salty, good use of peppers.

Judge # 3 -- Call the EPA. I've located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now.
Get me more beer before I ignite. Barmaid pounded me on the back, now my backbone is in the front part of my chest. I'm getting pie-eyed from all of the beer...

Chili # 4 Dave's Black Magic...

Judge # 1 -- Black bean chili with almost no spice. Disappointing.

Judge # 2 -- Hint of lime in the black beans. Good side dish for fish, or other mild foods; not much of a chili.

Judge # 3 -- I felt something scraping across my tongue, but was unable to taste it. Is it possible to burn out taste buds? Sally, the barmaid, was standing behind me with fresh refills. That 300-lb. woman is starting to look HOT...just like this nuclear waste I'm eating! Is chili an aphrodisiac?

Chili # 5 Lisa's Legal Lip Remover...

Judge # 1 -- Meaty, strong chili. Cayenne peppers freshly ground, adding considerable kick. Very impressive.

Judge # 2 -- Chili using shredded beef, could use more tomato. Must admit the cayenne ! peppers make a strong statement.

Judge # 3 -- My ears are ringing, sweat is pouring off my forehead, and I can no longer focus my eyes. I farted and four people behind me needed paramedics. The contestant seemed offended when I told her that her chili had given me brain damage. Sally saved my tongue from bleeding by pouring beer directly on it from the pitcher. I wonder if I'm burning my lips off. It really pisses me off that the other judges asked me to stop screaming. Screw those rednecks.


Chili # 6 Pam's Very Vegetarian Variety...

Judge # 1 -- Thin, yet bold vegetarian variety chili. Good balance of spices and peppers.

Judge # 2 -- The best yet. Aggressive use of peppers, onions, a! nd garlic. Superb.

Judge # 3 -- My intestines are now a straight pipe filled with gaseous, sulphuric flames. I pooped on myself when I farted and I'm worried it will eat through the chair! No one seems inclined to stand behind me anymore. I need to wipe my butt with a snow cone.

Chili # 7 Carla's Screaming Sensation Chili...

Judge # 1 -- A mediocre chili with too much reliance on canned peppers.

Judge # 2 -- Ho-hum; tastes as if the chef literally threw in a can of chili peppers at the last moment. **I should take note that I am worried about Judge # 3. He appears to be in a bit of distress, as he is cursing uncontrollably.

Judge # 3 -- You could put a grenade in my mouth, pull the pin, and I wouldn't feel a thing. I've lost sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with chili, which slid unnoticed out of my mouth. My pants are full of lava to match my shirt. At least during the autopsy, they'll know what killed me.
I've decided to stop breathing; it's too painful. Screw it; I'm not getting any oxygen anyway. If I need air, I'll just suck it in through the 4-inch hole in my stomach.

Chili # 8 Karen's Toenail Curling Chili...

Judge # 1 -- The perfect ending, this is a nice blend chili. Not too bold, but spicy enough to declare its existence.

Judge # 2 -- This final entry is a good, balanced ! chili. Neither mild, nor hot. Sorry to see that most of it was lost when Judge # 3 farted, passed out, fell over, and pulled the chili pot down on top of himself.
Not sure if he's going to make it. Poor fella, wonder how he'd have reacted to really hot chili?"

Judge # 3 -- Oh God.........
 
2013-10-04 04:11:01 PM
img.photobucket.com

/oblig
 
2013-10-04 04:11:21 PM
Dip whatever meat you have on hand in Bhut J powder.  chew.  swallow repeat


using meat allow you to insert it into your mouth without touching your fingers or lips to the powder.

gets rid of the high pain points of your lips... and then your eyeballs or whatever other senstive body part you touch  after getting some powder on your hands
 
2013-10-04 04:12:10 PM
I grow jalapenos, serranos, chili pequins, and Hatch peppers.

And Hungarian hot paprika is amazing.
 
2013-10-04 04:12:51 PM
Who ever mentioned Kugelis last week, my family thanks you.
 
2013-10-04 04:13:12 PM
Cayenne, cayenne and cayenne...in everything from my scrambled eggs to my pan-seared scallops.
 
DGS [TotalFark]
2013-10-04 04:13:32 PM

Gonz: I grow jalapenos, serranos, chili pequins, and Hatch peppers.

And Hungarian hot paprika is amazing.


Hatch peppers?
 
2013-10-04 04:13:45 PM
Hot sauce I try to make every year.

Makes about 12 4-oz or 6 8-oz jars.

2 1/2 cups white vinegar (5% acidity).
2 1/2 granulated sugar
4 cups chopped hot peppers. I used about 3 cups chopped Thai Chilies and 1 cup Jalapenos, both types with seeds.
1 1/2 cups raisins, rinsed.
1/4 cup garlic
1 tbsp grated gingerroot
2 tsp salt

1) Prep your canner, jars, and lids
2) In a large non reactive sauce pan, combine vinegar and sugar.
Bring to a boil over high heat, stirring to dissolve the sugar.
Reduce heat and boil gently 3 minutes.
Add peppers, raisins, garlic, gingerroot and salt, increase the heat and bring to a boil.
Reduce heat again and boil gently 5 minures
3) Ladle the Sauce into hot jars, leaving 1/2" headspace. Remove air bubbles. Wipe rim. Center lid. Screw band on until finger tip tight.
4) Put the jars in the boiling water canner, making sure they are completely covered with water by about 1". Bring to boil and boil 10 minutes. After the 10 minutes, turn off the burner, remove the canner lid, and wait 5 minutes. Remove jars, cool, and store.
 
2013-10-04 04:14:30 PM

anuran: Obligatory:


No, it's not. It's completely inaccurate.

I live in San Antonio, and I can assure you- no Texan would approve of beans in chili.
 
2013-10-04 04:15:18 PM

DGS: Gonz: I grow jalapenos, serranos, chili pequins, and Hatch peppers.

And Hungarian hot paprika is amazing.

Hatch peppers?


http://en.wikipedia.org/wiki/Hatch_chile
 
2013-10-04 04:15:31 PM
Sometimes, when I make eggs, I put some tabasco sauce on them, and maybe a little bit of black pepper.  Maybe I have a V8 with it.

I guess that's my recipe.
 
2013-10-04 04:16:21 PM
Don't put your contacts in your eyes after you've been preparing jalapeno popper snacks. Even if you've washed your hands multiple times.
Damn, that was uncomfortable.
 
2013-10-04 04:16:27 PM
Valentina Hot Sauce
i.walmartimages.com

Truly magical stuff...and it's good on everything.
 
2013-10-04 04:17:00 PM
Wow, sweating AND painful diarrhea! That sounds great, sign me up! Why don't you morons just eat a peanut butter and jelly sandwich and light yourselves on fire?
 
2013-10-04 04:17:30 PM
Every time I attempt to make chicken and sausage gumbo, I'm fine with cayenne, even if a little liberally. But for some reason, I just can't deal with hot sauce.
 
2013-10-04 04:17:55 PM
Actually, I have a ton of hot peppers that need to be harvested this weekend and I'm wondering if anyone has any good recipes for making hot sauce itself. Any help would be greatly appreciated.
 
2013-10-04 04:18:55 PM
I have been getting progressively more spicy as the years pass. I now like sliced raw habaneros on lost of things, burgers, salads, sandwiches. I do avoid the hotter parts of the fresh chile pods though which includes the seeds, septum and placenta.

img.fark.net

I love the natural carrot based habanero sauces that come from Belize as well. Sold under Jardine's Sontava or Marie Sharp's labels. That XX Habanero is good on just about anything!
 
2013-10-04 04:19:19 PM

pag1107: Jolokia pepper sauce, use sparingly unless you enjoy pooping out the sun.



i.imgur.com

 
2013-10-04 04:20:35 PM
Sirachi and a straw.
 
2013-10-04 04:21:36 PM
Anyone ever go from eating spicy to going bland?  I've only seen that in the case of ulcers and I'm starting to get to the point where my stomach is revolting.  Don't want ulcers so I thought I'd go (hot) spice free for a year and then start  building up a tolerance all over again.  Seems daunting and I don't know if you really 'reset' to lower levels.

/Wife is Indian... from India.
//I eat spicier food than her
///Her family still asks me after every bite if the food is to spicy as I'm piling on pickle
////I love slashies
 
2013-10-04 04:21:48 PM

lockers: Who ever mentioned Kugelis last week, my family thanks you.


You're very welcome.
 
2013-10-04 04:22:01 PM

Rex Kramer - Danger Seeker: Wow, sweating AND painful diarrhea! That sounds great, sign me up! Why don't you morons just eat a peanut butter and jelly sandwich and light yourselves on fire?


painful diarrhea... I think your peanut butter is rancid.
 
2013-10-04 04:22:52 PM
Roasted jalapenos in my hummus.  Creamy heat is best heat.
 
2013-10-04 04:23:30 PM
GIANT CHINESE HORNETS
 
2013-10-04 04:25:11 PM

The Silver Mullet: Valentina Hot Sauce


Truly magical stuff...and it's good on everything.


This individual? This individual speaks truth.
 
DGS [TotalFark]
2013-10-04 04:25:28 PM

FrancoFile: Roasted jalapenos in my hummus.  Creamy heat is best heat.


I've been seeing those from Sabra, heh. When I made my own hummus I just went with roasted red peppers. Once I found out wifey doesn't like hummus either, I started pondering ways to spice it up without making it overwhelming. Seems like a simple addition. Have you also tried hotter ones and that was too much, or just this one?
 
2013-10-04 04:25:36 PM
I worked at a Caribbean BBQ that had ghost peppers, scorpion peppers and pure capsicum extract on hand.  I don't tend to eat those sorts of things any more because, well, even the smallest amounts means you'll shiat hell fire.  I can also respect them, after the initial burn, you almost feel euphoric/high when it's over, until...well a few hours later.
 
2013-10-04 04:25:39 PM
I laugh at what local restaurants consider Thai hot, because it's what a Midwesterner would consider the Thai version of hot.  Even when I specifically ask for "Thai Hot", they always seem to give a weak-sauce version of it.  I usually add in extra chopped chili peppers or sriracha to make it taste remotely spicy.  I have to go to KC for something more authentic.
I like making squid with a Korean hot pepper sauce.  I normally add in enough garlic to keep vampires at least a mile away and enough chili pepper to convert your breath into a flamethrower.  It just doesn't taste right without the garlic and heat.

Bareefer Obonghit: I use this paste recipe to coat pork or chicken in before cooking it. Holy shiat is it hot but glorious. The lesson is that Hot Hungarian Paprika is the greatest, yo.
1/4 cup Hot Hungarian paprika
2 teaspoons minced garlic
1/4 cup lime juice
2 tablespoons rum
1 1/2 teaspoons salt
1 teaspoon ground black pepper
2 teaspoons fresh oregano, chopped
1/2 teaspoon ground cumin
2 tablespoons olive oil
After you cook the meat, put it over some rice cooked with chicken broth, onions, garlic, diced tomatoes etc., throw some veggies in, and sautee that shiat until you're ready to sweat while you eat.

That sounds good.  I am now wanting some of that right now.

CommieTaoist: DGS: That sounds like it'd be pretty intense. 6-10? Oof. I like spicy, but maybe I need to slow my roll.
It is pretty stupid at times, depending on the exact habenro peppers as they vary greatly (100,000 - 350,000 Scovilles) of course. Sometimes I can eat a bowl of it with minimal discomfort, other times I'm sweating after a single spoonful.

Same thing here.  Chili peppers are a fickle thing.
 
DGS [TotalFark]
2013-10-04 04:26:38 PM

LeroyBourne: I worked at a Caribbean BBQ that had ghost peppers, scorpion peppers and pure capsicum extract on hand.  I don't tend to eat those sorts of things any more because, well, even the smallest amounts means you'll shiat hell fire.  I can also respect them, after the initial burn, you almost feel euphoric/high when it's over, until...well a few hours later.


Funny that you mention scorpion peppers. I'd actually never heard of them until yesterday and tomorrow I may get to try one. This.. does not bode well.
 
2013-10-04 04:27:31 PM
I ate my first Ghost pepper two weeks ago. Wasn't as intense as I anticipated, but I was VERY drunk. Felt awesome afterwards.
 
2013-10-04 04:27:52 PM
4 jalapenos
2 serranos
1 medium can crushed tomato
2 cloves garlic
green onion
cilantro
salt

boil the peppers in water for a minute, toss into a blender, blend until neon green, pour into jar, add about a handful each of finely chopped green onion, and cilantro and mix in with pepper blend. Add crushed tomatoes, (about half the volume of the pepper/onion/cilantro mix), add in chopped garlic, mix and salt to taste. put in refrigerator overnight to let the flavors blend, great on everything from nachos, to eggs, to tacos.
 
2013-10-04 04:28:03 PM
I'll throw up a couple for inspiration.

Jalapeno Poppers:

Core Jalapenos and stuff with a  mixture of cream cheese and shredded Mexican blend. Wrap with half a slice of your favorite bacon. Dust with some BBQ rub and toss on the smoker for a bit. These things usually do not last long at out street parties.

i116.photobucket.com


BBQ Uramaki

Replace the rice with ground breakfast sausage. Use roasted hatch chiles for the nori. I used freshly seasoned and smoked slab bacon, matchstick red bell peppers and some wedges of Monterey jack cheese for the inside of the roll. Roll up on a sushi mat, wrap tightly in plastic wrap, then in foil. In the fridge for a few hours, then on the smoker at 200-225 degrees for 45-60 minutes. Take out of the foil and plastic and finish cooking. Glaze with a sauce, slice with an electric knife and serve. I took 12th out of 96 teams in a BBQ cook off (open category) with them last year.

i116.photobucket.com
 
2013-10-04 04:28:18 PM
Louisiana Hot Sauce is my go-to when I have a bad toothache brewing, and I've got nothing else to knock back the pain. Started doing this when I was a kid and had braces. There's an ingredient in it that provides pain relief (casp-i-something). I wouldn't suggest it to people who don't enjoy spicy food, but a little around a sore tooth does wonders. When I had braces, I'd swish a whole mouthful of the stuff around after a checkup with the dentist.
 
2013-10-04 04:30:33 PM
pbs.twimg.com

Pretty standard fare: Chili

Assorted peppers for which I used habanero, serrano, green bell, yellow sweet, cayenne and jalopeño
Large yellow onion (and maybe half of another)
pound of ground beef (mine is all organic home grown)
two cans dark red kidney beans
about 5-6 fresh diced tomatoes
8oz can of tomato juice
some Tabasco or hot sauce
seasons to include seasoned salt, black pepper, white pepper, garlic powder, seed cumin, chili powder

Brown up the beef with the chopped onion and peppers with a splash of water and some seasoned salt. When it's all cooked down and soft drain the fat, add the other crap (except beans) and simmer for an hour or two. Add the kidney beans last. BOOM. Tough actin' Tinactin.
 
2013-10-04 04:31:22 PM
I use Sichuan peppercorns in my chilli. The Chinese word for them translates something like "spicy numb" or similar.
 
2013-10-04 04:35:57 PM
Ugh a spicy thread huh? So we can hear a bunch of people lie about how no, seriously they really like eating stuff that literally burns the interior of your mouth, causes you to sweat profusely and has no taste but burning.

Once you get a little more mature and past the point where you feel the need to prove your dick size by how badly you can burn your mouth and then anus the next day, you realize you really should be able to taste your food.

Something I like is heat in deserts, particularly with ice cream. Couple of weeks ago I made an ice cream topping out of pineapples, jalepenos and a singular haberno. Chop up the fruit, toss it in a pot with the juice, some orange zest and some hot peppers. Simmer it until it turns into a syrup, spoon over ice cream...your choice but I think vanilla is best.

The interplay of spicy pineapple sauce with the cool ice cream is divine. And hey you can even actually taste it; it's not hot for the sake of being hot.
 
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