Just ate that super hot 2x Spicy ramen

[TheGerman]

Apparently there are pages of YouTube videos of people trying to eat it and they basically almost die in the process.

Wife made a pack with all of the 'flavor' oil added as well as the entire pepper packet. Didn't even know until I could feel it going all the way down into my stomach. The fact that the broth was blood fucking red should have told me something was up. My ears were ringing for the first half of it; after the first 4 forks full its kind of like when you are doing too many shots and nothing tastes like alcohol anymore so might as well do more.

I took 3 Tums right after and I think it actually made it worse.

I'm under the impression she's trying to kill me.

 

[ArmyJerry]

Simple rule with Korean food Red = Fuking Hot

 

[TheGerman]

Simple rule with Korean food Red = Fuking Hot

She wants me to make home made Kimchi for her now that I got the actual Korean pepper powder for it. After tonight's episode I'm doubling what I put in there.

 

[Rangemaster]

where do you get this? I would like to try it.

 

[QuickNDirty]

Simple rule with Korean food Red = Fuking Hot

I'm not a food enthusiast but I do love some spicey food. Anyone got a good handle on what types of spices the Thai and Koreans use to make their food that is unbearable for mere mortals?

 

[TheGerman]

where do you get this? I would like to try it.

We got a 5 or 6 pack in Chinatown in Las Vegas yesterday because she always makes me stop at the smelly fucking Chinese grocery stores when we're there.

But its this one: https://www.amazon.com/Samyang-Chic...519007443&sr=8-3&keywords=2x+spicy+ramen&th=1

 

[ArmyJerry]

Gochoo Powder for hot Korean food, its a Korean Cayanne peppers basically, and thais use mini thai peppers, the hottest Thai peppers are grown in Ne Mexico.

 

[QuickNDirty]

We got a 5 or 6 pack in Chinatown in Las Vegas yesterday because she always makes me stop at the smelly fucking Chinese grocery stores when we're there.

But its this one: https://www.amazon.com/Samyang-Chicken-Flavor-Noodles-Chopsticks/dp/B076B5HW1B/ref=sr_1_3_a_it/139-1994499-7158433?ie=UTF8&qid=1519007443&sr=8-3&keywords=2x+spicy+ramen&th=1

Thanks for the link. I just ordered a pack to see what the fuss is about. Not the first time someone mentioned the 2x ramen to me.

 

[TheGerman]

The 'broth' stained the fucking white bowl lol

 

[ArmyJerry]

put some char sui pork in it and drop an egg in it for the last minute of cooking while stirring

 

[Veer_G]

Well, the OP short-dicked Maser, but that's not too much of an accomplishment.

I usually get there and then customize: https://www.amazon.com/Ramyun-Noodle-Nong-Shim-Gourmet-Shim/dp/B000VQD4Z6

 

[QuickNDirty]

Gochoo Powder for hot Korean food, its a Korean Cayanne peppers basically, and thais use mini thai peppers, the hottest Thai peppers are grown in Ne Mexico.

Care to take a guess at this? No idea what makes the juice black.

Thai food place I like has levels from 1 to 5 on the menu. They go up to 30 off the menu.

1-3 are pretty much the same and don't have much if any mini thai peppers mixed in.
4 and 5 have a lot of mini thai pepper pieces mixed in. makes for a very colorful plate.
That continues up to 10, but the distribution of pepper flakes remains about the same, but the juices on the plate start to get darker.
Level 30 was almost black in color, lots of mini thai pepper flakes, and some other stuff I couldn't identify at the time.

30 had my eyes and nose watering, and my face turned red. 5 is my go-to because it's a little hot to me and also delicious. It makes other people sweat and piss and moan for a bit.

I like the plates with meat, mixed veggies, and a fat brick of rice that I can mix all together and get saturated in the juices. I especially like the use of pineapples, because spicey pineapple chunks are awesome.

 

[Bender]

I’ll just stick with Bogogi..... (sp?)

 

[Veer_G]

I’ll just stick with Bogogi..... (sp?)

Bulgogi. But galbi is Better.

 

[_Windrider_]

Simple rule with Korean food Red = Fuking Hot

Fuking (pronunciation) Foo-king

 

[_Windrider_]

I’ll just stick with BUKAKE..... (sp?)

FIFY

 

[Threadcutter308]

The 'broth' stained the fucking white bowl lol

That ought to tell you everything you need to know. I cannot do spicy/hot food. It is just so ungodly unpleasant, I avoid it like the plague. However, I do really like Korean food, just a low star count.

For those of you that like it hot, knock your socks off ! Less for me to have to scrape off my plate and risk catching the garbage can on fire

 

[Veer_G]

That ought to tell you everything you need to know. I cannot do spicy/hot food. It is just so ungodly unpleasant, I avoid it like the plague. However, I do really like Korean food, just a low star count.

For those of you that like it hot, knock your socks off ! Less for me to have to scrape off my plate and risk catching the garbage can on fire

If it's rough going down for you, just imagine how much your porcelain throne suffers.

 

[Threadcutter308]

If it's rough going down for you, just imagine how much your porcelain throne suffers.

It's that little orifice that's just about halfway in between those two points that I'm most concerned with.......If that's on fire, nothing else matters

 

[bogeybrown]

Care to take a guess at this? No idea what makes the juice black.

Thai food place I like has levels from 1 to 5 on the menu. They go up to 30 off the menu.

1-3 are pretty much the same and don't have much if any mini thai peppers mixed in.
4 and 5 have a lot of mini thai pepper pieces mixed in. makes for a very colorful plate.
That continues up to 10, but the distribution of pepper flakes remains about the same, but the juices on the plate start to get darker.
Level 30 was almost black in color, lots of mini thai pepper flakes, and some other stuff I couldn't identify at the time.

30 had my eyes and nose watering, and my face turned red. 5 is my go-to because it's a little hot to me and also delicious. It makes other people sweat and piss and moan for a bit.

I like the plates with meat, mixed veggies, and a fat brick of rice that I can mix all together and get saturated in the juices. I especially like the use of pineapples, because spicey pineapple chunks are awesome.

There are some chili oils and sambals that they make over in Asia that look black. I liquified my bowels in Indonesia mistaking a bowl of black sauce for Soy. less than a spoonful over a full plate of meat and noodles made it inedible/ unbearable and I like spicy food.

 

[fdkay]

watch the youtube channel emmymadeinjapan.
A hot little asian chick tries all kinds of stuff, including really spicy things

 

[QuickNDirty]

There are some chili oils and sambals that they make over in Asia that look black. I liquified my bowels in Indonesia mistaking a bowl of black sauce for Soy. less than a spoonful over a full plate of meat and noodles made it inedible/ unbearable and I like spicy food.

That sounds about right =)

 

[Laseredge]

This is fun stuff too.
https://www.amazon.com/Trader-Joes-Smoked-Chilies-Grinder/dp/B00QBN01QI

 

[Bacarrat]

Most of the time hot food isn't too bad going in. When it comes out, now that is a different story...

 

[Sean the Nailer]

On the topic/discussion of 'heat', some things are just insane. There's "hot" and then there's "flavorful". The "hot sauce" that I make each year is done with a large medley of peppers, and I run them all through my kibuki dance/gauntlet of preparation. And that takes time. Lots of time.

But the end result though, is a sauce that I prefer to have. With an incredible amount of flavor and the right amount of heat. It is all still too much for most of my friends, but I like it and that is all that matters. Nobody else needs to add it to their dishes.

But the 'extra' flavor that it adds..... wow.

 

[timesublime]

But galbi is Better.

Do you have a preferred brand, or do you use homemade sauce.

 

[fdkay]

My favorite pepper:
https://en.wikipedia.org/wiki/Siling_labuyo

Usually referred to as "boonie peppers", which are frequently attributed to Guam.
Boonie is, of course, short for boondocks. Boondocks is a tagalog word (filipino), meaning the jungle or woods.
They are very hot, but not insanely hot like habaneros and ghost peppers. They pack heat and a very good flavor.

 

[timesublime]

Usually referred to as "boonie peppers", which are frequently attributed to Guam.

They make the awesome spice of finadene sauce.

 

[timesublime]

Did a little shopping today based on some recommendations. That 2x is pretty damn spicy.

 

[Threadcutter308]

On the topic/discussion of 'heat', some things are just insane. There's "hot" and then there's "flavorful". The "hot sauce" that I make each year is done with a large medley of peppers, and I run them all through my kibuki dance/gauntlet of preparation. And that takes time. Lots of time.

But the end result though, is a sauce that I prefer to have. With an incredible amount of flavor and the right amount of heat. It is all still too much for most of my friends, but I like it and that is all that matters. Nobody else needs to add it to their dishes.

But the 'extra' flavor that it adds..... wow.

Hat's off to you Dude......But Damn!........

 

[ArmyJerry]

Guess what I am having tonight, home made Char Sui, with egg, a little disappointed the wife used store bought noodles instead of the usual hand made noodles.

 

[Veer_G]

Did a little shopping today based on some recommendations. That 2x is pretty damn spicy.

So you know, that "mala" on the one bag, pronounced "ma-LA" in Mandarin, probably refers to palate-numbing, mind blowing heat usually derived from peppercorns.

Expect to incinerate your palate, but you'll find that it opens you up to an ability to really, really perceive flavor notes. One of the reasons that I love Szechuan.

 

[jungle45]

If it's rough going down for you, just imagine how much your porcelain throne suffers.

Only burns twice.

 

[QuickNDirty]

Just ate a bowl of the 2x noodles I ordered. Pretty warm for sure.