I love spicy food. My favorite is really good extra spicy pad Thai. What's your favorite spicy dish and where do you usually order it.

Im also a big fan of hot sauces and always go to the spicy food fest at north market and buy a couple. My favorite is a blueberry hot sauce or a spicy mustard hot sauce I got from there. What's your go to hot sauce.

Jambalaya and gumbo are my favorite spicy foods. I make goose gumbo 3-4 times per year.

I put Frank's on everything. Frank's mashed potatoes are amazing

right here

Sriracha is pretty good but my go too is either tobasco or daves insanity. I have made my own the last few years its pretty good but have not figured out a good mix for my tasting.

LJ;1558829 wrote:Jambalaya and gumbo are my favorite spicy foods. I make goose gumbo 3-4 times per year.

I put Frank's on everything. Frank's mashed potatoes are amazing

I put Frank's on about everything as well....makes my dieting less bland

I like spicy foods, but not a big fan of the taste of hot sauce. I actually really like the sweet thai chili sauces, and I make my own pepper oil.

Dave's insanity sauce is one of the few that are just to spicy unless you only use a couple drops in something like chili.

My wife and I love spicy food and we grow different types of chili's including jalapeno, habanero, and the ghost. This is an excellent recipe and one of our favorites.

[h=3]Jerk Chicken Sugar Reef Style Recipe[/h] Ingredients:
1 Tbsp ground allspice
1 Tbsp dried thyme
1-1/2 tsp cayenne pepper
1-1/2 tsp freshly ground black pepper
1-1/2 tsp sage
3/4 tsp ground nutmeg
3/4 tsp ground cinnamon
2 Tbsp salt
2 Tbsp garlic powder
1 Tbsp sugar
1/4 cup olive oil
1/4 cup soy sauce
3/4 cup white vinegar
1/2 cup orange juice
juice of one lime
1 scotch bonnet pepper, seeded and finely chopped (can substitute
habanero)
1 cup chopped white onion
4 6- to 8-ounce chicken breasts, trimmed of fat, skin pulled off
Directions:
In a large bowl, combine the dry ingredients. With a wire whip, stir in
liquid ingredients and mix well. Stir in the vegetables and pour all
over
the chicken breasts. Cover and marinate at least one hour, but
preferably
overnight.
Preheat outdoor grill. Remove the chicken from the marinade and grill
about six minutes on each side. While grilling, brush with marinade.
Heat the leftover marinade (to boiling) and serve on the side for
dipping. Serves 4.

For everything.

I like spicy foods too. The right amount of spice mixed with flavor.

My brother, on the other hand, will do spice on top of spice. I got him two different flavors of ghost pepper salsa and a habanero mustard for Christmas. Every year, my plan is to try to get something hot for him and burn him out. I haven't been that successful.

Chalk me up as a fan of sriracha and Franks. But, a good sweet Thai chili is always nice too.

Did everyone see there's a new hottest pepper in the world? The Carolina Reaper, 1.5 million Scoville.

1.5 Million on the Scoville scale is no joke what was the ghost pepper

sportchampps;1558916 wrote:1.5 Million on the Scoville scale is no joke what was the ghost pepper

Ghost pepper had dropped down the list pretty far, I think it was around 855,000. The Trinidad Scorpion was the previous hottest at around 1.2 million.

I tasted a paste made with the Scorpion Pepper last year and a small drop had a really good burn to it I couldn't even begin to think of a pepper that much hotter.

se-alum;1558908 wrote:Did everyone see there's a new hottest pepper in the world? The Carolina Reaper, 1.5 million Scoville.

1.5 sco on a batch/pot. A single pepper was topped at 2.2million Scoville

The hotter the better! I put hot sauce on about everything, as does my 8 yr old son. The little shit ate the Blazing wings a couple months ago at bdubbs and never batted an eye.

I put hot sauce on almost everything, all the way down to my popcorn.

I love the heat of Thai food, this as the type of heat that enhances the flavor of the dish but is not over powering with a retaining type heat. Each to his own and everyone level of heat is different but to eat something that is overly hot for your liking is a waste. If eating something that will be uncomfortable, painful and over powers the main ingredient of the dish is your goal great burn your lips off. I enjoy the essences of great dishes that require a degree of spicy heat without the flame of burning spicy seasoning.

I put hot sauce on nearly everything. Sriracha is my go to sauce, hopefully the shortage they're talking about doesn't happen. My brother bought me a make your own hot sauce kit from midwest supplies, which I will be trying when I get time.

LJ;1558829 wrote:Jambalaya and gumbo are my favorite spicy foods. I make goose gumbo 3-4 times per year.

I put Frank's on everything. Frank's mashed potatoes are amazing

You have to hunt around a bit, but this is the GOAT.



I use this stuff like ketsup

Devils Advocate;1559091 wrote:You have to hunt around a bit, but this is the GOAT.



I use this stuff like ketsup

this!!! It has a great taste to it, goes great with Doritos or Cheese Burgers

Frank's is really good.

Siracha - no idea, it has a very odd taste, and not in a good way.

I'm a fan of spice; particularly peppers, although I will use hot sauce on some things.

When I cook pasta for lunch at work, I love to add jalapenos, banana peppers and garlic salt and garlic pepper. It's a good meal for cleaning the sinuses and giving me a nice warm feeling for a while.

Have a bottle sitting on my desk at all times.

Devils Advocate;1559091 wrote:You have to hunt around a bit, but this is the GOAT.



I use this stuff like ketsup

I'll have to try this-thanks!