Spiciest Thing You've Ever Had.

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I didn't necessarily eat it, but I once picked a small pepper from my neighbor's garden. I ended up rubbing the pepper between my fingers, and a few minutes later (like the retard I am) rubbed my eyes. That was the spiciest thing I've ever had.
 
I went to a Russian restaurant and they had "infused vodka", which sound sophisticated until I tell you it's just pour a bunch of vodka into a big jar and throw strawberries, peaches or whatever into it. We tried the weird flavor so we did the pickle flavored vodka (yes, because of cwc) and them we did the one that was like ghost pepper vodka or some shit.....



That fucking shit goes down like acid. You can feel your entire digestive tract for like an hour after that shot. It fucking BURNS! My buddy actually vomited from his shot.
 
Lipitor said:
We tried the weird flavor so we did the pickle flavored vodka
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Did it go down salty?

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and them we did the one that was like ghost pepper vodka or some shit.....
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I had beer with spicy peppers in it once. It burned but not so bad that I couldn't handle it. However, what followed was hours of mild discomfort as it digested terribly.
 
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I work for a guy whose wife is Indian and she likes to use chili and spices from home whenever there's a company picnic.
She made some of the best shrimp tikka masala I had ever, but it's so hot it felt like my lips were gone because they were so numb. It was too hot for some of the Mexican coworkers even.
 
I'm a weenie who doesn't like spicy things, but I tried this harrisa paste that was pretty nice. It was freaking hot though! My dad handles spicy much better than I do and he agreed that it had a lot to say.
 
Probably ghost pepper sauce. Hottest I eat regularly is Habenero, 'cause I've been growing them (though I can take way hotter than that). I'm hoping to try Carolina Reaper at some time though.
 
Ol'_Slag said:
I am starting to grow these again. Anyone have any ideas about with peppers are easy to grow and basically idiot proof?
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Fatalii has lots of good advice for pepper-growin'. I would suggest a simple flood/drain hydroponic setup with additional lights, particularly if you are growing habaneros (anything in the c. chinense family really) as they are picky with growing conditions.

As for OP: I've had my fair share of hot peppers. I think the hottest one was actually a sauce from Mexico called Chimay, specifically the yellow one. Unlike most sauces, this one is low on flavor and is mostly just painful - it has left mild burns on my lips before when I've accidentally had some on top of a sandwich or something, and bitten into it awkwardly.
 
Took a drop of hotsauce (whatever was the spiciest thing at the store I was in) on a soup cracker. It was a bit hot but the annoying part was I hiccuped for 10 minutes straight.
 
I decided, in a stroke of purest exceptionalism, to make some spicy vodka for to make lovely bloody marys.

I got a bag of dried ghost peppers at the gook market in town, plunked them in a bottle of Tito's, and let the concoction soak for about a month.

The results were disastrous. A single drop of the evil product made a bloody mary insanely hot.

I drank one bloody mary with half a shot, and it was torturous. The next poop I took was like passing a road flare.

That was the end of that experiment.
 
I'm generally quite tolerant of spicy food, but I went out to LA about a year ago and found a shop selling hot sauce. Naturally, fancying myself a chili head, I tried to find the hottest sauce they sold. I can't find pics of it on the internet but the sauce I found came in a wooden coffin and I believe it was made from Moruga Scorpion Chili (among other chilies).

Once I got home, I tried a drop. 2 pints of milk and several ice cubes later my tongue began to regain some feeling.

My Dad fancies himself a bit of a hard man, so he tried a drop with his dinner one night. At first he bragged he felt fine, but a few seconds later he was sweating and his eyes were watering. We had to lock him outside the house to let him cool down. Another friend of mine who fancied himself a chili head tried some and he was reduced to tears. It was potent stuff.

The worst part is, this thing cost a fortune. I'm not going to say how much, but considering I paid that much for something I'll never, ever finish it wasn't one of my wisest purchases.
 
TheImportantFart said:
The worst part is, this thing cost a fortune. I'm not going to say how much, but considering I paid that much for something I'll never, ever finish it wasn't one of my wisest purchases.
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I've gone through something like this once in a couple years. Put a drop of it in something else, maybe an otherwise neutral sauce. Then use a drop of THAT in whatever you want to flavor. Repeat as necessary.
 
When living in London and still a trainee solicitor, I decided I wanted to make the hottest Burmese curry in the history of the kitchen at that particular flat, ever. Burmese Bum Burner, I called it. So I trekked all the way out to Southall, a majority Indian area of London, because there was a shop that was selling both fresh and dried Dorset Naga peppers. I got about six or seven of them.

Came back, grabbed some diced lamb, some palm oil, and the rest of the stuff and set to. Put all seven Dorset Nagas in them. Threw in a couple teaspoons of Dave's Insanity Sauce. Boiled up some vermicelli rice with it and invited everyone else I was living with to sit down and have a go at it.

Davey gave up after two mouthfuls, and his ladyfriend Nora likewise. Dominique managed to polish all of it off but was struggling later on. And Anna didn't even manage to make it through the kitchen door because of the baleful clouds of nordihydrocapsaicin. Wuss.

I tell you, the next morning I spent roughly half an hour glued to the throne.

Good stuff though.

I like Burmese curry but it's very, very, oily and high in fat and as such I don't have it very often else I'll be a fat bastard.
 
I've had whole pickled habaneros and ghost peppers before. The pickled habaneros are actually pretty delicious if you have a tolerance to spicy food, still very painful, but there is actual flavor there as well.

Spicy food can be a gamble because a lot of it just has an overbearing chemical flavor to it. It's great when someone can make food that is spicy but also flavorful.
 
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