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/ck/ - Food & Cooking

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14742961 No.14742961 [Reply] [Original]

How spicy can we make stuff? And how many types of spiciness can we cram into a dish? And how would it feel / taste? Could it have some effects on health besides liquid shit?
Imagine some sort of abomination mapo tofu, with lots of sichuan pepper, ginger, spiciest onions, ghost peppers, black pepper and wasabi. Would that be the pinnacle of spicy food?

>> No.14742981

your missing alcohol, radishes, garlic and cinnamon

>> No.14742998

Why would i? I have done spicy chili challenges and at some point you just stop tasting anything and it just burns.

>> No.14743019

>>14742998
I am intrested in what happens if you combine all the different kinds of spiciness, would it just overwhelm your body?

>> No.14743029

>>14743019
People regularly collapse at these events so yea i guess so

>> No.14743051

>>14743029
yea but that happens with only capsaicin, imagine the damage that could be done if the person was subjected to 5-6 other chemicals at the same lvl of intensity as ghost pepper

>> No.14743080

>>14743051
you want to kill somebody with your curry?

>> No.14743105

>>14742961
Why would I cook when I can just go to McDonald’s

>> No.14743114

How do you get spicy without capsaicin?

>> No.14743158

>>14743114
piperine - black pepper
allyl isothiocyanate - wasabi, radish
allicin - garlic
hydroxy-alpha-sanshool - sichuan pepper
ethanol - alcohol
gingerol - ginger
cinnamaldehyde - cinnamon

>> No.14743272

>>14743158
oh cool
also ghost peppers are old hat, it's all about that Reaper now

>> No.14743408

>>14743158
What about mint

>> No.14743517

>>14743408
never heard of mint feeling spicy, but the chemical would be something related to menthol and Perillyl alcohol

>> No.14743528

>>14743158
Interesting.

>> No.14743581

>>14743528
it is intresting, but it is bad news for the anon trying to poison people with his food, many of those things influence the same receptors

>> No.14744354

poop vodka

>> No.14744382

>>14742961
You can add 5 reaper peppers to anything and make it blinding hot to the point I dont want to eat it.
To make it good and tasty while and edible is the problem.
Everyone has diffrent heat levels. There was a time when cayenne peppers were considered so hot it was challenge.
Just buy pure capscation crystals

>> No.14744398

>>14742961
You should try a Carolina reaper, those fucking things will make you realize Hell is real.

>> No.14744522

>>14744398
>>14744382
pretty sure op, said he wants to cram 3 different types of spiciness into a dish. And mapo tofu is a good candidate for that as it already contains 3-4 of the suggestions

>> No.14744543

>>14744382
Capsaicin isn't exactly packed with flavor though. Half of the fun of cooking with hot stuff is balancing the heat and the flavor.

>> No.14746125

>>14742961
>wow those were soke SPICY onions
why is everyone on this board so fucking weak and retarded

>> No.14746179

>>14743408
I wouldn't call mint spicy, but I wouldn't call sichuan peppercorn spicy either.

>> No.14746188

>>14742961
>spiciest onions
>onions
>spicy

What?

>> No.14746196

>>14742981
Mustard and paprika as well

>> No.14746199

>>14746196
paprika is just a really mild chili pepper.

>> No.14746358

>>14746188
u ever bit into a raw white onion? a strong one gives you a similar hit like eating raw garlic

>> No.14746368
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14746368

>How spicy can we make stuff? And how many types of spiciness can we cram into a dish? And how would it feel / taste? Could it have some effects on health besides liquid shit?
>Imagine some sort of abomination mapo tofu, with lots of sichuan pepper, ginger, spiciest onions, ghost peppers, black pepper and wasabi. Would that be the pinnacle of spicy food?