^^Well at least most of us don't put it on fries(chips).
^^Well at least most of us don't put it on fries(chips).
^^ You quote some obscure radio station? Not credible Dilly.
It couldnt hurt. Back then we had the choice of san mig pilsiner or san mig pilsener. Or red horse which could kick like a mule if you encountered a couple of "voodoo bottles" whos strengthcould vary from 5% to 12% some serios hangovers were to be had with that stuff. Thai beers shite and when im over that side of the mekong and tend to seek out a craft beer or something imported. Not big on formaldehyde in my beer. It if gave me a more youthful appearance then i would as chitty says be all over it like a car bonnett. But NO it just leaves me feeling like dogshit in d morning. Sort of embalmed.shocking stuff.
Saw a bottle of this in the store the other day...couldn't believe it. Who thought this was a good idea?
^ Add minced pickle and you've got thousand island dressing
^better yet mince in some ghost peppers and give it a bit of kick.
For those of you in SEA that are looking for pepper seeds check this out...
https://www.fasttech.com/category/22...eywords=Pepper
I was looking for this chap's vid where he eats 3 Carolina reaper chillis, came across this one first. Never heard of Paqui Chips.
Here's a laugh...rednecks, eh
And now, complete with dyed hair, he's trying the latest "Mad Dog Plutonium". He said 9 million scovilles!
Last edited by Maanaam; 20-11-2018 at 07:31 PM.
I think BLD is onto something here...
https://www.thekitchn.com/sriracha-i...rooster-175369Mix icy cold beer with spicy Sriracha, fresh lime juice and a couple dashes of Maggi sauce and what do you have? A refreshing, terrifically savory beer cocktail with a lingering heat that has become my new favorite summer drink. Meet the Cocky Rooster.
The recipe comes from An Choi, a banh mi restaurant in New York City that serves the drink alongside their Vietnamese sandwiches. It’s an Asian riff on the Mexican[at]michelada, which mixes beer with hot sauce, salt, lime and Worcestershire sauce, and as a lover of Asian condiments, I daresay it improves on the original. Umami-rich[at]Maggi sauce[at]might be a little harder to find than Worcestershire sauce — look for it in Asian or Latin markets — but its depth of flavor can’t be matched. And Sriracha? I’ll always choose it over plain old hot sauce.
G.Q.[at]featured the cocktail in their August issue, but hasn’t made the recipe available online, so this is my adaptation. The original calls for a couple jalapeno slices to garnish the drink, but I have yet to do this and haven’t missed their presence. Use them if you like a little more heat. And while the original recipe calls for a specific brand of Vietnamese beer, any pale lager will work. I’ve been using Pacifico.
Well..... It's different
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