Anybody up for a random meme dump?
- Thread starter Bofa-Deez
- Start date
I wouldn't go there except for the fact I had to use up the gift card. lol. Won't be back unless I get another one.
I have three boxes of the Last Paqui one chip challenge in the drawer. I did them in two of the previous years. They are kind of collectable since these chips will never be made again.
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There’s a place here with wings that are 4 for $13.49 for their spicier wings and they are the best wings you’ll find anywhere.
Their less spicy are 6 for $10.49.
We talked with the owner once while eating, didn’t know he owned it at first but in talking he basically gave a masters level course discussion in flavor, tons of science in what he’s done.
They have wings that you have to call 24 hours in advance so they can make them and sign a waiver I one of them is called Seppuku.
You will not find better wings.
Here’s a recent review I pulled from the tube.
Here’s the hottest off the normal menu and the hottest we’ve tried.
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I can’t do spicy at all now, and I miss it. I went for a very long time where catsup was too spicy for me. I’ve at least gotten past that one…
I make a homemade fermented Habanero Sauce. I used to make it a gallon at a time. Lately I've been making 10 to 15 oz at a time. For example 8 oz of home grown habaneros destemeed and chopped. Pressed into a 20 oz coffee cup with 1/2 oz of canning salt. Put a weight on it and cover with Saran Wrap. Leave on counter for a week or two. Add 2 oz rice vinegar and blend smooth. Now you could also do this with ghost peppers, Carolina reaper peppers, x peppers or a blend. I have added garlic in the past but it just disappears in the heat lol.
I tell people "a little dab 'll do ya". Most people won't even try it.
The vinegar is to raise the acidity making it shelf stable.
Wow this place looks awesome I would want to try so many kinds
Yep. If you did a tour they probably told you they make a fermented tabasco pepper mash just like I explained. but they thin it way down with vinegar and what I do is just enough to thin it a little and to add some additional acidity.
Canning salt is used for the same reason as in baking and canning and cooking. All the various additives in salt are undesirable for many uses of salt.
https://www.thoughtco.com/what-is-table-salt-604008
Looks like the d-spot is a fun place.
I ordered some hot wings at a restaurant here once. The bartender asked how hot. I said don't worry I don't think you can make it too hot.
Apparently th cook was a Mexican with a bottle of extract.
If you don't want to make your own mash here is a link. I haven't tried them since I make my own.
https://www.magicplantshop.com/pepp...puree-bulk/red-habanero-mash-1-gallon-bucket/
Excuse me for getting to far off topic in the off topic discussion!
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A teenager in Worcester died from eating that chip a couple of years ago. I think the article said he had a heart condition also. Now the lawyers are involved, big surprise.