PKMKII [none/use name]
ChapotraphouseThis can't be real
What if we made ketchup, but without tomatos and without sugar?
Only recently discovered ketchup without sugar. It just tastes better without any added sweeteners, it's so savoury! Great on eggs.
Hot ones but you're just seasoning your food with salt and pre-ground black pepper.
i've met actual humans who called all sorts of random shit "spicy" and i eventually narrowed it down to vinegar, i have to assume they just think "spicy is when tongue feel something"
It's weird, but spiciness is actually more than just capsaicin. Wasabi, mustard, and horseradish have allyl isothiocyanate; sichuan peppercorns have sanshools; ginger has gingerol. Most people recognize all of these in addition to capsaicin as spicy even though each is a different sensation and activates different receptors.
Vinegar does actually activate the same TRPV1 temperature/pain receptor that capsaicin does, so it's not entirely surprising that people with very sheltered tastebuds would consider that sensation to be spicy.
Spicy is also a very broad term. It can mean hot, or it can simply mean flavoured with spices. Most spices aren't actually hot, and it would be kind of odd to call a pumpkin spice latte spicy. My Chinese Malaysian mother always told me how Hokkien has different words for thermal heat and heat from chillis, and another for spicy.
I've definitely heard a lot of white people like my mom use the term spicy for anything highly spiced.
Spicy in her mind is the same as "too flavorful" and this will generate a complaint as though you're trying to fatally poison her, whether it's ghost peppers or just a larger than expected quantity of garlic.
My father, on the other hand, is one of those guys that actively seeks out high Scoville unit food at restaurants and stuff.
Wow thanks, I love food fun facts!
meanwhile i think tabasco is weak shit and don't like the vinegar flavor
Paprika is made from peppers!!
Counting or not counting bell peppers?
that's me on seeing this post
some of y'all never had a spicy goulash made from hot Hungarian paprika and it shows
I don't think they're making a quality product here
This is basically just piquant vinegar
Unless that generic spices is hiding something...
As a child of Louisiana, piquant vinegar is our entire genre of hot sauce.
I enjoy a good Louisiana hot sauce sometimes, but I usually prefer Secret Aardvark
It's got a lot more going on
Well as a current resident of Portland, I can tell you are a person of culture.
I like to maintain an array of hot sauces for different circumstances. In my kitchen at all times there will be:
- Louisiana hot sauce
- Mexican hot sauce
- buffalo sauce (a la Frank's Red Hot)
- a thick one a la Secret Aardvark
- sriracha
- sambal
- lao gan ma
Highly recommend adding Pico Pica to that lineup.
Getting some now
Don't tell my partner
Big same, my partner doesn't do hot sauce and so she's always like, "You have a whole shelf on the door of the fridge, stop enjoying flavors"
I exaggerate, but that's almost the truth
You've reminded me that I need to make my own secret aardvark because I love that shit but it's too damn expensive
Hot paprika still clocks in at less than anything people would call chilis
Reminds me of that part from Amazing Race when they were in Hungary and had to eat a bowl of goulash at a restaurant and the staff had to get some buckets because straight up everyone was puking their guts out.
It's not that hot though
You can get some paprika at like 1000 scovilles. Admittedly that's still pretty tame for hot sauce.
Oh that does sound tasty though
alright now I feel like I really need to make a competing hot sauce brand called Kirk'd Hot Sauce and we sell large novelty bottles on our website with charlie kirk's head as the cap with the dispenser on his neck
please tell me it comes in a commemorative neck dispenser
It's a DIY package. Just drill a hole in the side of the bottle.
For the full Kirk experience, shake well - after removing the cap.
don't most slop hot sauces just add grains of capsaicin separate from peppers?
This is probably why they had to write a generic "spices" on the label.
Yes and similarly this is how industry does jalapenos. They cultivate almost completely non-spicy jalapenos, use them for the pepper flavor, then add capsaicin to exact amounts. This is likely why supermarket jalapenos suck now.
Every once in a while I will use a shit ton of jalapeños expecting them to be lame bullshit and get a spicy batch. Always hard to predict
Bonus, that's the exact same ingredients as the ghost pepper version they sell.
Somehow all 3 are all 4/5 hot
wait what i thought this was a meme you're telling me it's real and i can buy a six pack of it on the charlie kirk show store dot com???
There's also a dedicated store for it where you can buy individual bottles for the low price of $9 each, marked down from $60 probably after they moved 5 and realized they were going to sit on a warehouse of it.
So did the sauce come out while he was still alive or is this just pure grift?
i guess technically he was still alive as it was coming out
It needs to be a squirt bottle otherwise it's inauthentic
TIL tobacco and crystal have peppers in them. I really thought it was just vinegar magic or something
Spicy cigs. Imagine double-fisting a camel crush and a spicy cig
lmao took me way too long to realize I wrote “tobacco” instead of “tobasco”
Like that post where someone tried to see if minty would cancel out spicy and it turns out they dont
Check out some of the Wilkinson Sword cooling agents. WS-3, WS-12, and WS-23 are typically the most available.
Basically flavorless, but they activate the TRPM8 receptor like menthol does. WS-12 can continue to activate the receptors on your tongue for over half an hour.
Interestingly, menthol also activates TRPV1 (capsicum spicy detector) and TRPA1 (wasabi spicy detector) so minty would actually make spiciness worse.
hexbear’s deep well of knowledge 🙏
I'm lucky to have access to reference text for a lot of things and I love reading scientific journal articles. I read probably 150-200 a week.
I think hexbear has a lot of people with lots of knowledge, which is why I like this place so much.
For people who think ketchup is spicy
The onion is spicy.
Xanthan Gum
they put that in ice creame
It's just a thickening agent
even salt is too spicy for him smh
