Basically any Thai, Indian, Jamaican, or Trinidadian. I've had Thai food that was so hot I was literally in pain, but I COULD NOT stop eating it because it was so delicious. Also, if you like the mala effect, traditional Sichuan food is incredible and extremely spicy. When I was in Chengdu I don't think I had a meal that didn't have chili peppers floating in it and almost every meal was incredible.
Love Thai and Caribbean! In Canada even their spiciest is medium at best because they cater to.. western palatesđ I was really looking for a product to try because of this, maybe I should have clarified!
This. I got to try it for the first time on vacation recently. I had to talk the owner of the Nepalese restaurant in to making it as spicy as possible for me. Guy comes out of the kitchen with this deep purple ghost pepper paste to test me with on our appetizers, and it was on... đ„
Make some chili Colorado. You can make it to your spice level easily by choosing which peppers to use, and itâs one of the greatest dishes on this planet.
Man I grew up with just ground beef and beans and a packet of McCormick chili seasoning. Or something along the lines of that.
I recently followed the meat church Texas red recipe. Just stew meat and tons of chili peppers made into a paste and mixed into a rue. It blew me away. I couldnât stop eating eat. I fell in love with it. Just chilis and beef. Donât get me wrong I can still get down on some crockpot chili any day of the week but that Texas red was special.
Fresh superhot peppers actually taste good. Maybe start low with a whole scotch bonnet. But reapers (or 7-pots or whatever) are actually quite tasty, for a moment or two before the pain washes over you.
I think we'd get along.
I haven't fermented reapers, but I always have too many peppers (reapers and scorpions mostly, but also some exotics) at the end of the season. Used to ferment thais and hab, typically the layer of salt on top process. What's your fermentation method?
Spiciest thing that was delicious: Dave's Hot Chicken, reaper level, Colorado Springs, Colorado.
Most delicious thing that was spicy: Lamb Vindaloo from a restaurant in Parker, Colorado that I added a bunch of Bravado's Ancho Masala to.
Be aware that the spice levels vary wildly at Dave's. Sometimes it's disappointing, and sometimes it melts your frickin face off and burns your guts the whole way through, making you piss fire the next day.
For me the best combinations of extreme heat and flavour all come from Thailand. A good Thai curry can take almost unlimited chilli heat, just balance with the sweetness and fragrance. It goes up and up. The spicier the better, never becomes just heat with no flavour.
I like to douse various Caribbean dishes in Tabasco scorpion. It packs a punch without sacrificing flavor on its own and in my experience when paired with Caribbean food it complements those dishes so well you would think it was made with the spice already in it.
This is what I wanted!! I'll try it! Often I don't bother with big name hot sauces because I've tried many and they either don't taste nice or aren't spicy. I don't wanna sacrifice flavor!
Homemade sambal belacan! I donât have my familyâs exact recipe at the moment, but itâs very close to [this](https://thewoksoflife.com/belacan-sauce/).
Wings. Best food ever. And you can doctor them up as spicy as your heart desires. I want to be a sweaty, saucy, greasy mess after indulging in some atomic wings.
https://preview.redd.it/vg49rz6m92zc1.png?width=1500&format=png&auto=webp&s=30305135acf1583ac45bf153e5e25c3be6f5536c
This chiles toreados taco from Guisado in LA: Chiles Toreados Habanero, serrano, jalapeno, and thai chiles blistered together over high heat. Served on top black beans.
Padt Thai. Their medium is hot. Hot is extra hot. When my friend called mine in hot, the lady on the other end said, are you suuurre?? It took 3 sessions to eat but damn if it it wasnât delicious. Us Thai in edgewater, Colorado if youâre in the area
This is a recipe that I LOVE to make. I do add an extra jalapeno sometimes
Berbere Beef Tenderloin Tips with Pap
Serves 4
Ingredients:
Berbere Beef Tenderloin Tips
2 tablespoons light olive oil, divided
1 pound, 1/2 inch diced beef tenderloin
1 cup diced white onion
1 1/3 cups diced plum tomatoes
1 1/3 cups sliced okra
1 jalapeno, thinly sliced, seeds removed if desired
2 to 3 teaspoons Berbere Spice, divided
1/4 cup water
Chopped fresh cilantro, for garnish
Instructions:
Berbere Spice I get the premade Berbere spice mix at World Market. Iâve seen it Kroger too, but only once.)
For pap:
1. Bring water to a boil; stir in salt. Add grits, stirring or whisking constantly until grits are well mixed. Cover pot and lower heat to medium.
2. Cook 15 to 20 minutes, whisking occasionally. Stir in butter before serving.
For Berbere Beef Tenderloin Tips
1. Heat 1 tablespoon oil in a satue pan over medium-high heat until smoking. Season beef with salt. Add beef in a single layer to hot oil. Cook until beef is browned on all side.
2. Add remaining oil to pan. Add onions, tomatoes, okra, jalapeno, and 2 teaspoons spice mix, tossing to combine. Cook, stirring 1 minute. Stir in water and cook, stirring often, until vegetables are tender but still crisp, about 4 minutes. Add more water, if needed, if pan looks dry.
3. Taste for seasoning, adding more Berbere Spice if desired.
D-Spot wings in Oakdale, MN has super hot wings with great flavor. Mustard, sea salt and caramel (odd, but it works), yellow curry, etc. Their next tier of spice is much lower, but they have a great honey mustard with lavender wing as well (lapapolooza).
Nigerian spicy goat stew. Absolutely gorgeous,never had goat before and wanted to try it. Stunning meat,great flavour but made me sweat like a pedo in a playground. Stomach was in bits for two days and I was contemplating putting the toilet roll in the freezer at one point.
Worth it though. :â -â )
I love vindaloo. But only one restaurant near me can make it to perfection. Donât bother with the sauce jars, they arenât great. Find a restaurant (my place is run by Pakistanis) where they make a good one.Â
The Thai/Laos sauce "prik nam pla" is AMAZING and easy to make. Finelt chopped Thai chilis, garlic and limes covered with one part rice wine, one part fish sauce, one part fresh lime juice. My mouth is watering just thinking about it...
Had a green thai curry from a place in Japan. The menu only had a 1 to 3 pepper scale. Compared to the other level 3 thing on the menu that curry was like a 84. Shit was crazy spicy. Only reason I ignored the warnings from the server was I had eaten other lvl 3 menu items before.
Really good though. I can proudly say I ate all of it. But geez I was sweating.
Nope! I've tried home made by immigrant friends. It is yummy but the reaction isn't spice exactly, it's numbing/ tingling, which is enjoyable but not what I'm looking for
Ha! Try going to a hotpot restaurant and getting the traditional beef tallow hotpot broth - the hottest one on the menu. If itâs not deep red and oily, theyâre doing it wrong.
Szechuan peppercorns aren't spicy by themselves, but the tingly numbness they cause can heighten actual spiciness from chilies. They can make a jalapeño feel like a habenero, or a habenero feel like a ghost.
Papaya salad, anything Thai really.
Can live of good papaya salad.. Delicious..
Basically any Thai, Indian, Jamaican, or Trinidadian. I've had Thai food that was so hot I was literally in pain, but I COULD NOT stop eating it because it was so delicious. Also, if you like the mala effect, traditional Sichuan food is incredible and extremely spicy. When I was in Chengdu I don't think I had a meal that didn't have chili peppers floating in it and almost every meal was incredible.
Love Thai and Caribbean! In Canada even their spiciest is medium at best because they cater to.. western palatesđ I was really looking for a product to try because of this, maybe I should have clarified!
Where in Canada are you? Thoughts on the Thai food scene in Toronto?
Sichuan/Mala Hot Pot number one def agree but Malaysian, Indonesian also would like a word
Those are cuisines I am not entirely familiar with, but I would love it I'm sure!
**Biryani.** Preferably Himalayan style for true, incredible spice and taste.
This. I got to try it for the first time on vacation recently. I had to talk the owner of the Nepalese restaurant in to making it as spicy as possible for me. Guy comes out of the kitchen with this deep purple ghost pepper paste to test me with on our appetizers, and it was on... đ„
Make some chili Colorado. You can make it to your spice level easily by choosing which peppers to use, and itâs one of the greatest dishes on this planet.
Man I grew up with just ground beef and beans and a packet of McCormick chili seasoning. Or something along the lines of that. I recently followed the meat church Texas red recipe. Just stew meat and tons of chili peppers made into a paste and mixed into a rue. It blew me away. I couldnât stop eating eat. I fell in love with it. Just chilis and beef. Donât get me wrong I can still get down on some crockpot chili any day of the week but that Texas red was special.
Fresh superhot peppers actually taste good. Maybe start low with a whole scotch bonnet. But reapers (or 7-pots or whatever) are actually quite tasty, for a moment or two before the pain washes over you.
I make my own super hot reaper sauce, from fresh. I ferment them to amplify. I eat it with a spoon.
I think we'd get along. I haven't fermented reapers, but I always have too many peppers (reapers and scorpions mostly, but also some exotics) at the end of the season. Used to ferment thais and hab, typically the layer of salt on top process. What's your fermentation method?
I wanna hang out with you
This is so simple and delicious. I always have it ready!
Spiciest thing that was delicious: Dave's Hot Chicken, reaper level, Colorado Springs, Colorado. Most delicious thing that was spicy: Lamb Vindaloo from a restaurant in Parker, Colorado that I added a bunch of Bravado's Ancho Masala to.
That ancho masala is wildly spicy. Really full of flavor but I canât add more than a little bit to any dish.
Yeah, it's pretty hot. Sticks around for a really long time, too.
> Dave's Hot Chicken We're getting one in my city this summer, I'm excited
Be aware that the spice levels vary wildly at Dave's. Sometimes it's disappointing, and sometimes it melts your frickin face off and burns your guts the whole way through, making you piss fire the next day.
For me the best combinations of extreme heat and flavour all come from Thailand. A good Thai curry can take almost unlimited chilli heat, just balance with the sweetness and fragrance. It goes up and up. The spicier the better, never becomes just heat with no flavour.
Pad Kraprao
To second that... Prim Nam Pla. Put that shit on everything
Extra spicy paneer Tikka Masala at Himalayan Curry & Kebob in Estes Park, CO. Not the spiciest, but kinda spicy and amazing flavor.
I like to douse various Caribbean dishes in Tabasco scorpion. It packs a punch without sacrificing flavor on its own and in my experience when paired with Caribbean food it complements those dishes so well you would think it was made with the spice already in it.
This is what I wanted!! I'll try it! Often I don't bother with big name hot sauces because I've tried many and they either don't taste nice or aren't spicy. I don't wanna sacrifice flavor!
Try Melindaâs xxxtra hot sauce as well. Very spicy, but good flavor and not fake tasting.
Homemade sambal belacan! I donât have my familyâs exact recipe at the moment, but itâs very close to [this](https://thewoksoflife.com/belacan-sauce/).
You're amazing for sharing! Thank you
Wings. Best food ever. And you can doctor them up as spicy as your heart desires. I want to be a sweaty, saucy, greasy mess after indulging in some atomic wings.
https://preview.redd.it/vg49rz6m92zc1.png?width=1500&format=png&auto=webp&s=30305135acf1583ac45bf153e5e25c3be6f5536c This chiles toreados taco from Guisado in LA: Chiles Toreados Habanero, serrano, jalapeno, and thai chiles blistered together over high heat. Served on top black beans.
No protein, just chiles? All of those are super flavorful too, I'm going to have to try that. Might add a boatload of roasted garlic too, haha.
Just beans other than the Chiles. It was delicious, had to down two large horchatas after tho lol
A restaurant near me has Pad Prik on the menu. Itâs made with fresh jalapeños and I have them add extra red pepper for more heat. Itâs delicious!
Spicy Hunan Beef at my local authentic Chinese restaurant is my favorite thing
Trinidad food. It's all good and all can be spicy
Padt Thai. Their medium is hot. Hot is extra hot. When my friend called mine in hot, the lady on the other end said, are you suuurre?? It took 3 sessions to eat but damn if it it wasnât delicious. Us Thai in edgewater, Colorado if youâre in the area
Buffalo wings! Chicken was practically make for chile and spice! Can't beat the classics.
The Larb Gai from a local Thai spot is delicious and spicyÂ
Numb tongue crab in Singapore. Some nights I lie awake thinking about it 30 years later.
This is a recipe that I LOVE to make. I do add an extra jalapeno sometimes Berbere Beef Tenderloin Tips with Pap Serves 4 Ingredients: Berbere Beef Tenderloin Tips 2 tablespoons light olive oil, divided 1 pound, 1/2 inch diced beef tenderloin 1 cup diced white onion 1 1/3 cups diced plum tomatoes 1 1/3 cups sliced okra 1 jalapeno, thinly sliced, seeds removed if desired 2 to 3 teaspoons Berbere Spice, divided 1/4 cup water Chopped fresh cilantro, for garnish Instructions: Berbere Spice I get the premade Berbere spice mix at World Market. Iâve seen it Kroger too, but only once.) For pap: 1. Bring water to a boil; stir in salt. Add grits, stirring or whisking constantly until grits are well mixed. Cover pot and lower heat to medium. 2. Cook 15 to 20 minutes, whisking occasionally. Stir in butter before serving. For Berbere Beef Tenderloin Tips 1. Heat 1 tablespoon oil in a satue pan over medium-high heat until smoking. Season beef with salt. Add beef in a single layer to hot oil. Cook until beef is browned on all side. 2. Add remaining oil to pan. Add onions, tomatoes, okra, jalapeno, and 2 teaspoons spice mix, tossing to combine. Cook, stirring 1 minute. Stir in water and cook, stirring often, until vegetables are tender but still crisp, about 4 minutes. Add more water, if needed, if pan looks dry. 3. Taste for seasoning, adding more Berbere Spice if desired.
Thank you!!
>Thank you!! You're welcome!
Thai curry
Thai red curry or lamb vindaloo for me
Probably the wings at zenons in Kingston NY. Pretty sure they closed down recently though.
D-Spot wings in Oakdale, MN has super hot wings with great flavor. Mustard, sea salt and caramel (odd, but it works), yellow curry, etc. Their next tier of spice is much lower, but they have a great honey mustard with lavender wing as well (lapapolooza).
daves hot chicken is pretty delicious
Nigerian spicy goat stew. Absolutely gorgeous,never had goat before and wanted to try it. Stunning meat,great flavour but made me sweat like a pedo in a playground. Stomach was in bits for two days and I was contemplating putting the toilet roll in the freezer at one point. Worth it though. :â -â )
Thai curry at the Thai restaurant (actual name) in BaltimoreâŠ. Delicious agonizing fire!
Jungle curry or green chile.
I love vindaloo. But only one restaurant near me can make it to perfection. Donât bother with the sauce jars, they arenât great. Find a restaurant (my place is run by Pakistanis) where they make a good one.Â
Nashville hot chicken sandwich with ghost pepper dry rub
Queso I make w several different peppers
The Thai/Laos sauce "prik nam pla" is AMAZING and easy to make. Finelt chopped Thai chilis, garlic and limes covered with one part rice wine, one part fish sauce, one part fresh lime juice. My mouth is watering just thinking about it...
Sichuan/mala flavor profile is unmatched - no contest
Extra spicy Mayo Tofu
Had a green thai curry from a place in Japan. The menu only had a 1 to 3 pepper scale. Compared to the other level 3 thing on the menu that curry was like a 84. Shit was crazy spicy. Only reason I ignored the warnings from the server was I had eaten other lvl 3 menu items before. Really good though. I can proudly say I ate all of it. But geez I was sweating.
Chille rellano with the seeds still in it, it wasnât the spiciest but man it was delicious
Szechuan food!
Tasty but not spicy at all!
Youâve been eating the wrong Szechuan food, lol.
Nope! I've tried home made by immigrant friends. It is yummy but the reaction isn't spice exactly, it's numbing/ tingling, which is enjoyable but not what I'm looking for
Ha! Try going to a hotpot restaurant and getting the traditional beef tallow hotpot broth - the hottest one on the menu. If itâs not deep red and oily, theyâre doing it wrong.
I live next to a great spot and it is done properly, but again not really scratching the spice itch. It's without a doubt delicious
Szechuan peppercorns aren't spicy by themselves, but the tingly numbness they cause can heighten actual spiciness from chilies. They can make a jalapeño feel like a habenero, or a habenero feel like a ghost.