You should stock up on these:
Carolina Reaper. No big deal, just around 1,600,000 on SHU scale.
Indeed.I've tried a few of those ridiculous peppers and sauces / extracts. There is definitely a point of diminishing returns.
No limits in the woods eh?
You should stock up on these:
Carolina Reaper. No big deal, just around 1,600,000 on SHU scale.
Are there any left? that is very impressive! and from the woods no less! one wonders how you'd do fishing from a lake?
Sadly, each pepper is only shipped along with a gallon of milk, antacids and an enema.Hope it comes with a sphincter replacement kit
That'll do in a pinch. Ouch, man it burns.Sadly, each pepper is only shipped along with a gallon of milk, antacids and an enema.
That much heat is extremely dangerous and is not meant to be consumed by humans, outside of micro-dozes or when diluted. I've read of people administered to hospitals with various, sometimes serious symptoms (seizures) after consuming Carolina Reaper in large enough quantity (like one whole pepper).That'll do in a pinch. Ouch, man it burns.
Presentation is nice. I really need to up my presentation game. I tend to overcrowd my plates when trying to make something fancy looking (even if after taking pictures, I put more stuff in the plate). I need some black plates too, they're fantastic for contrast.
Wasabi can definitely cause extreme discomfort and pain in your nasal passages, but the saving grace here is that the effect is not a long-lasting one.Reminds me of my cousin who didn't know what Wasabi was and put a big dollop on a chip or cracker. 10 minutes later he was on his way to the ER.
Plating is the hardest part for me. I always have these plating visual ideas while I am cooking and the presentation rarely turns out pretty like I want. Like you said, for many years my biggest mistake was overcrowding. Also a cooking rule is anything of something you put in a plate as to be an odd number. Never even numbers. But again taste is king, I'm just a little to perfectionist and fail often with presentation and get disapointed.
Reminds me of my cousin who didn't know what Wasabi was and put a big dollop on a chip or cracker. 10 minutes later he was on his way to the ER.
Boustan do a lot of things well, but falafel is not one of those things. I made these a few times, and really like them: Fresh Herb Falafel RecipeWent to my local Boustan yesterday to grab a vegan pita (a veg pita minus egg, garlic/tahini sauces of theirs) and found out that they debuted not only a vegan kebab, but a vegan garlic sauce as well.
The "kebab" is shiitake-based. The new sauce is canola oil, garlic, soy milk and spices.
Ordered that in a pita and was pleasantly surprised. Tons of flavour in it, even if on the oily side. Still junk food, but does the job when in a rush.
The only downside is that this vegan option costs more than any other meat pita on their menu. Nearly double that of my go-to vegan pita. That's been a trend lately, so not unexpected.
I wish Boustan finally fixed what they call falafel. Those dense flavourless balls are like chewing on sand.
I don't mind some really hot sauces in small doses, but as far as actual peppers, I'll never use anything hotter than a habanero. They taste really good, and are spicy enough where even if you take too much, you'll be uncomfortable for a while, but you won't think you're about to die.I've tried a few of those ridiculous peppers and sauces / extracts. There is definitely a point of diminishing returns.
).
