Who Else Loves HOT & SPICY Food? - Page 3

6T9PONY · 12-21-2001, 01:46 AM

And why in the world do you like that feeling Mercury?

MustangMouse · 12-21-2001, 06:12 PM

Hot and spicy is the BEST!!!!
I always drop HOT salsa in chili and spanish rice......And then I watch my boyfriend's face when he eats...........hahahahaha
He loves the stuff too......
Here in AZ there are no good Thai places, so now I'm craving Glass Noodle Salad........ARGH...........
Oh, and Southwest Chicken is a nice mouthburner too......They have bottles of the stuff at SuperK and regular grocery stores too.
Oh, and who else thinks Hooters wings are not hot? My lips barely tingled........

blue00gt · 12-21-2001, 07:18 PM

I am about halfway through my bottle of Dave's - that stuff is for special occasions...

Five0 · 12-21-2001, 08:18 PM

I agree with you mustang mouse, hooters chicken wings are not hot and do not even bother me the next morning.

If you ever see a bw3, stop any try yhere blazing sauce; it is the hottest I have ever had that I did not make myself.

Five0 · 12-21-2001, 08:20 PM

Mercury, That sucks

, if I ever find any more of the stuff I will get you a bottle.

MustangMouse · 12-21-2001, 08:21 PM

Quote:

Originally posted by Five0
I agree with you mustang mouse, hooters chicken wings are not hot and do not even bother me the next morning.

If you ever see a bw3, stop any try yhere blazing sauce; it is the hottest I have ever had that I did not make myself.

I'm glad to find someone who agrees on those damn wings, mine are hotter!
What is bw3???

Five0 · 12-21-2001, 09:47 PM

It is a sports bar that serves some damn good hot wings.

Read my earlier post about them.

I don't know if they are just in fl or where all they are.

mustangman65_79 · 12-23-2001, 08:02 AM

The hotest thing I had was some Jerky(deer meat) that had soo much chily pepper on it, it was orange colored. The first bite had me in tears, but it was so good, I couldn't stop. After about 5 or so pieces, it tasted normal. So I kept eating it. The next day, I did it all over again, the stuff was potent, but it was good after I stopped crying.

PKRWUD · 01-01-2002, 07:00 AM

This is by no means the hottest or wildest, but it is dam good.

14 years ago I delivered pizza part time to help pay my beer tab at the local pizza hang out. While there, I created what I called Italian Fries. If you currently or have ever worked at a pizza place, this will all make sense. if you haven't, bear with me.

The place I worked would roll out dough skins in different sizes in anticipation of orders. I would take a small dough set that started out at 10", and run it through the roller over and over until it was about 26" long and about 14' wide, kinda in a long football shape. It was so thin you could practically see through it. I would place it on a grill sized for an extra large 26" pizza, and hit it with the punch roller like it was my worst enemy. I went end to end at least 7 or 8 times, dotting it's entire surface. Then I would brush a thin layer of butter over the entire skin (not just the edges). Next, I grabbed about25 to 30 packets of crushed red peppers. I would rip them open and sprinkle them out over the skin until the entire skin was red. Deep red. Then I lightly covered the whole thing with finely grated cheese. The cheese was never so thick that it obstructed the red, yet still covered the whole thing. A very thin layer, maybe half as much cheese as would be used on a regular small pizza. Then I ran it through the hot side of the conveyor-belt oven one and a half times. After pulling it out, I would make about 30 slices a little less than an inch apart, from one end to the other, and then one slice down the middle, lengthwise. The result was around sixty 3/4" x 6" strips of cheese covered dough that was crispy, yet not crunchy, and hot enough to make an average Joe finish off a pitcher of beer in under 5 minutes. The best part was how addictive they were. Even people who thought they were way too hot ended up grabbing a few more pieces. Everybody said I made them too hot, but any less pepper just didn't give it the right kick, IMO. When others tried to copy my creation, they seldom used more than 6 or 7 packets of peppers. Pusssies.

Take care,
-Chris

12-21-2001, 06:12 PM	#42
MustangMouse Registered Member Join Date: Nov 2001 Location: Tucson, AZ Posts: 10	Hot and spicy is the BEST!!!! I always drop HOT salsa in chili and spanish rice......And then I watch my boyfriend's face when he eats...........hahahahaha He loves the stuff too...... Here in AZ there are no good Thai places, so now I'm craving Glass Noodle Salad........ARGH........... Oh, and Southwest Chicken is a nice mouthburner too......They have bottles of the stuff at SuperK and regular grocery stores too. Oh, and who else thinks Hooters wings are not hot? My lips barely tingled........ __________________ Everyday is a new day, NOW get out of my way! 2001 GT Conv-Steeda Tri-ax, 3.73 gears 1995 GT-densecharger, not worth moding more at the moment...

12-21-2001, 07:18 PM	#43
blue00gt Mustang Addict Join Date: Jan 2001 Location: McKinney, TX Posts: 1,294	I am about halfway through my bottle of Dave's - that stuff is for special occasions... __________________ Strike down the unroadworthy! 2000 GT Atl. Blue: '03 Cobra motor - 465rwhp/473rwtq, T-56 6-speed, full MM TA/PH & tubular K-member suspension, Saleen body, 17" Torq-Thrust II's, M/T ET Street radials, and lots more '94 Rio Red Cobra: All the bolt-ons, 3.73s

12-21-2001, 08:18 PM	#44
Five0 Registered Member Join Date: Apr 2000 Location: middleburg, fl, usa Posts: 1,134	I agree with you mustang mouse, hooters chicken wings are not hot and do not even bother me the next morning. If you ever see a bw3, stop any try yhere blazing sauce; it is the hottest I have ever had that I did not make myself. __________________ James Cox RHC Member #44 nochevy@hotmail.com 1991 Mustang LX Dart iron eagle block, 4340 28oz 347 crank, 4340 h-beam rods, probe ultra light pistons canfield heads “race ported by Brent Frazier”, solid roller cam and lifters “custom grind”, kooks 1 7/8" race headers, and much more. Engine built by Brent Frazier.

12-21-2001, 08:20 PM	#45
Five0 Registered Member Join Date: Apr 2000 Location: middleburg, fl, usa Posts: 1,134	Mercury, That sucks, if I ever find any more of the stuff I will get you a bottle. __________________ James Cox RHC Member #44 nochevy@hotmail.com 1991 Mustang LX Dart iron eagle block, 4340 28oz 347 crank, 4340 h-beam rods, probe ultra light pistons canfield heads “race ported by Brent Frazier”, solid roller cam and lifters “custom grind”, kooks 1 7/8" race headers, and much more. Engine built by Brent Frazier.

12-21-2001, 09:47 PM	#47
Five0 Registered Member Join Date: Apr 2000 Location: middleburg, fl, usa Posts: 1,134	It is a sports bar that serves some damn good hot wings. Read my earlier post about them. I don't know if they are just in fl or where all they are. __________________ James Cox RHC Member #44 nochevy@hotmail.com 1991 Mustang LX Dart iron eagle block, 4340 28oz 347 crank, 4340 h-beam rods, probe ultra light pistons canfield heads “race ported by Brent Frazier”, solid roller cam and lifters “custom grind”, kooks 1 7/8" race headers, and much more. Engine built by Brent Frazier.

12-21-2001, 01:46 AM	#41
6T9PONY All about the Windsor. Join Date: Feb 2000 Posts: 2,052	And why in the world do you like that feeling Mercury?

12-23-2001, 08:02 AM	#48
mustangman65_79 My poor 79 RIP Join Date: Oct 2001 Location: Suisun City, Posts: 2,320	The hotest thing I had was some Jerky(deer meat) that had soo much chily pepper on it, it was orange colored. The first bite had me in tears, but it was so good, I couldn't stop. After about 5 or so pieces, it tasted normal. So I kept eating it. The next day, I did it all over again, the stuff was potent, but it was good after I stopped crying. __________________ '84 mustang GT turbo '85 LTD '89 Camaro Irocz z28 '94 Lightning '96 Trans am

01-01-2002, 07:00 AM	#49
PKRWUD Junior Member Join Date: Mar 1999 Location: Ventura, California Posts: 8,981	This is by no means the hottest or wildest, but it is dam good. 14 years ago I delivered pizza part time to help pay my beer tab at the local pizza hang out. While there, I created what I called Italian Fries. If you currently or have ever worked at a pizza place, this will all make sense. if you haven't, bear with me. The place I worked would roll out dough skins in different sizes in anticipation of orders. I would take a small dough set that started out at 10", and run it through the roller over and over until it was about 26" long and about 14' wide, kinda in a long football shape. It was so thin you could practically see through it. I would place it on a grill sized for an extra large 26" pizza, and hit it with the punch roller like it was my worst enemy. I went end to end at least 7 or 8 times, dotting it's entire surface. Then I would brush a thin layer of butter over the entire skin (not just the edges). Next, I grabbed about25 to 30 packets of crushed red peppers. I would rip them open and sprinkle them out over the skin until the entire skin was red. Deep red. Then I lightly covered the whole thing with finely grated cheese. The cheese was never so thick that it obstructed the red, yet still covered the whole thing. A very thin layer, maybe half as much cheese as would be used on a regular small pizza. Then I ran it through the hot side of the conveyor-belt oven one and a half times. After pulling it out, I would make about 30 slices a little less than an inch apart, from one end to the other, and then one slice down the middle, lengthwise. The result was around sixty 3/4" x 6" strips of cheese covered dough that was crispy, yet not crunchy, and hot enough to make an average Joe finish off a pitcher of beer in under 5 minutes. The best part was how addictive they were. Even people who thought they were way too hot ended up grabbing a few more pieces. Everybody said I made them too hot, but any less pepper just didn't give it the right kick, IMO. When others tried to copy my creation, they seldom used more than 6 or 7 packets of peppers. Pusssies. Take care, -Chris __________________ Webmaster: Rice Haters Club Jim Porter Racing Peckerwoods Pit Stop Support Your Local RED & WHITE!

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