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Spiciest Food You've Ever Eaten?

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What is the spiciest food you have ever eaten? Not a pepper, but a food.

For me, I believe it was the XXX buffalo chicken sandwich at Louie's Lunch, a food truck on Cornell's campus. The sandwich comes with various ratings, which I believe were something like G, PG, R, X, and XXX. I used to get the X, and that was pleasantly spicy for me. Just enough of that lingering burning sensation. The buffalo sauce that they use is delicious too. One day I decided to try the XXX rating of the sandwich. A friend tried it also. This was the first time that eating a food actually made tears roll down my cheeks. My friend and I both finished the sandwich, and it was fun for a challenge, but it wasn't something I'd get on a regular basis. The good old X rating was fine for me. Though I am a spicy food fanatic, I still have not found something else that made my eyes water like that, and that was 3 years ago.

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  1. Love spicy. Spiciest ever was Szechuan in the San Gabriel Valley. We had eel, chicken, fish stew, and more. It was like my mouth was vibrating from the spice. Much hotter than habaneros.

    24 Replies
    1. re: mojoeater

      Not to downplay the spicyness of the food you ate, but it wasn't spicier than Habañero, the world's spiciest pepper.

      1. re: mangiatore

        There are peppers hotter than habaneros. Also habaneros vary in scoville units. In addition there are different parts of the mouth, throat, and stomach where the heat is perceived and some peppers cause heat to be felt in different ways. So some peppers that aren't as hot may feel hotter because the pain is in more sensitive parts of the mouth and/or feels sharper.

        1. re: JMF

          All peppers vary in scoville units from one pepper to the next, but habaneros are off the charts. From everything I have read (and experienced), there's no known pepper that even comes close. If you have any info that contradicts this I'd be interested in reading it.

          1. re: mangiatore

            The Dorset Naga - which is going to start being available in the States this spring (?) - is now one of the world's hottest. Here's an article: http://www.hotsauceblog.com/hotsaucea... Check out that red - if that doesn't trigger a primordial warning I don't know what would.

            There are also some chiles in Africa that are supposed to be deadly hot. I'm still trying to track those down.

            Habaneros are okay but have too much of a tropical fruit taste. For every day use I have a blend of pequins, and assorted collected chiles.

             
            1. re: hooliganyouth

              Oh my god! Those look TERRIFYING, and I want some.

              I can believe that chilies in Africa could be lethal, Ethiopian food is among the hottest foods I've had!

              1. re: ballulah

                check out this photo. it actually made me cringe.

                 
                1. re: ballulah

                  Re: African peppers, in Salavador do Bahia I had a little pimento made with tiny (3 cm, smaller than bird's eye) chiles that was incindiary. Even though at the time I was in the habit of putting tabasco in my salad and chomping on raw jalepenos, with just a dash on a fish dish I had to stop eating and couldn't focus for hours. I saw yellow and green versions of these in brasil; I think it is the malagueta.

                  The hottest thing I ever ate was a mistaken recipe for Malaccan "devil pork". It was designated as one of the hottest recipes in this "Fire and Spice" asian cookbook. I had this large plastic container of dried habaneros, and I foolishly failed to notice that the recipe (which I was tripling so I could have leftovers) measured the chiles by weight and called for fresh, not dried. I was supposed to make a paste, and I think it corroded my cuisinart. The smell upon pulsing probably caused permanent damage to my olfactories. I did manage to get the stuff on the pork, but my hands were like throbbing from touching it. During the cooking the air throughout my apartment caused coughing. When I tasted a dash of it after cooking it, I was dizzy, disoriented and my ears buzzed. I had to throw it away.

                2. re: hooliganyouth

                  I agree, habaneros are not the best chili around. Not to state the obvious, but they're too damn hot! I'm with you on the taste as well.

                  1. re: mangiatore

                    Oh, I have to disagree. Habs have a wonderful fruit flavor underneath the heat. My wife makes a hab-lime cheesecake that is wonderful.

                    1. re: zebcook

                      Zebcook, your wife's cheesecake sounds fantastic -- would you be so kind as to post the recipe?

                      1. re: Marianna215

                        She had it briefly appear on the Food Network (as part of a show), so they have her recipe online...

                        http://www.foodnetwork.com/food/recip...

                  2. re: hooliganyouth

                    I've seen and tasted the Naga peppers in Southeast Asia. They are so hot it is actually painful and must be used VERY sparingly, but the thing about them is their smell. I'm not sure exactly how to describe it but it makes your mouth AND eyes water.

                    1. re: adrienne156

                      I get that impression. What dish did you have them in? One article I read about the Nagas said that the restaurant only had them around to smell. What kind of scent do they have? Sorry for all the questions but I'm obsessed with these monsters.

                  3. re: mangiatore

                    Habaneros are old news when it comes to heat. they are around 100,000-350,000 scoville units (SU)

                    Like hooligan says there is the Dorset Naga at 875,000-970,000 scoville units .

                    Before that you had the Red Savina (580,000+ SU) which until the dorset naga came along was one of the hottest peppers.

                    There is the Caribbean Red at 445,000 Scoville units

                    The Congo Trinidad which is hotter than a habanero

                    The Fatalii, a yellow pepper from Africa which is scorching, much hotter than a habanero

                    There's the Jamaican Hot chocolate and Jamaican Yellow peppers similar to very hot habaneros

                    The Red Mushroom and the Yellow Mushroom which are hotter than habaneros

                    Right now the worlds Hottest pepper is the Bhut Jolokia pepper from India (also called Ghost Chilis) which is much hotter than the Dorset naga at 1,001,304 Scoville units

                    http://www.slashfood.com/2007/02/20/g...

                    http://www.slashfood.com/2007/02/28/w...

                    1. re: JMF

                      I was with you there up to that last claim. Stating that a pepper's heat can actually be measured to the accuracy of 1,001,304 Scoville units is so completely ludicrous as to kill the credibility of the entire posting!

                      You do know what a Scoville unit is, right? It's the dilution level (parts pepper to parts water) necessary before you can't taste the heat anymore. It is ALWAYS an approximation, a way of comparing the relative heat of different peppers, not a precise measurement. It's not like you put the pepper into a machine that spits out an exact number.

                      1. re: BobB

                        That's the figure stated for recording purposes. As far as I know they do a lot of testing and then average it out.

                        1. re: BobB

                          Here's the report of a team of scientists measuring that pepper:

                          http://tejas.serc.iisc.ernet.in/~curr...

                          1. re: BobB

                            Blair's Extreme Foods makes a concentrated sauce that they measure at 16,000,000 SU.

                          2. re: JMF

                            The Jamaican Hots you mention, do you mean Scotch Bonnets? They are hot as all get out, but they actually have wonderful flavor. I made a chili cook off chili with 4 chocolate Scotch Bonnets (and others) and it had really great front and back heat.

                            1. re: ballulah

                              They are a distinct type of the habanero family.

                            2. re: JMF

                              I found this on the TepIn pepper (tey-peeen)

                              http://www.batnet.com/rwc-seed/Pepper...

                              I accidentally ate a dried chili pepper that came in a wicked kung pao chicken dish I had, pulling it out of my mouth when I realized what I was doing, and my mouth and tongue were numb for 10 minutes, not to mention the profuse sweating and watery eyes. I also touched my face with the fingers that pulled out the pepper and burned my forehead.

                              And that was likely was not even a very hot pepper. I cannot imagine eating a dried version of those peppers listed above. I love adventurous foods, but I am not crazy.

                              1. re: cooknKate

                                These guys are really tasty - I usually have a good amount of them on hand for spicing/heat/sauces/free basing. They have a gorgeous color when ground as well.

                                A helpful suggestion - if you're confronted with that kind of heat and need something to cut it ASAP eat some of a sugar packet.

                        2. re: mangiatore

                          I eat both red and orange habaneros on a regular basis. I had a dish at Barnacle Bills in Cairns in North Queensland Australia once that was many times hotter than any habanero that I have ever eaten. The dish was called a seafood curry, but it was more like jambalaya. I had mucous pouring out of my nose for a long while after taking my first bite. It was the most unbelievably hot thing that I have ever experienced. I could not eat it.

                        3. re: mojoeater

                          its the szechuan peppercorns that make your mouth vibrate. I love em

                        4. Chicken Larb @ Phoo Thai in Austin, Tx. The resturant is long closed, but they had five levels of heat: no heat, mild, hot, thai style (what the cooks eat), and Phil Style (phil was some crazy customer of theirs). I thought i was tough for eating thai style now and then, but one day i had the phil style - it was purple! and made my ears filled up with fluid (it was like a religoius experience.)

                          1. In Monterrey, Mexico there's a little restaurant where nuns serve as the waitstaff (or at least the waitstaff are all dressed up like nuns...they insisted it was legit, but I have my suspicions). For breakfast, they serve a delicious version of chilaquiles (fried fresh corn tortillas with queso blanco) that arrives at your table drenched in a bright red chile oil. It tasted good enough that I fought through the pain of eating it. The pain lasted in my mouth for over an hour and only subsided after several cups of hot cafe con leche. But then the burn in my stomach started (and I'm talking chile burn--not heartburn or a stomach ache--but deep internal organ, inflamed liver, ulcer inducing burn). It lasted more than a day. I've never experienced anything like it before or since. And it was worth it--I'd order it again.

                            Stateside, there used to be a great place in Santa Fe called Tecolote. Their Sheepherder's Breakfast comes with your choice of red (chipotle) or green (Hatch chile) sauces. And depending on the chiles, that green sauce can be pretty lethal too. But delicious. My favorite dish/restaurant in all of New Mexico.

                            1 Reply
                            1. re: jamonito

                              I've been to that place in Monterey! Best enchiladas I've ever had, though they weren't spicy.

                              And the nuns are fake. Sorry.

                            2. First date with Mrs Jfood. 1980 and we were double-dating with a B-School colleague. Furst dinner in Chinatown (a Szachuan resto, not my choice obviously, see next sentence) and then a Frank Sinatra Concert. Jfood and the to become Mrs Jfood do NOT like spice and told my then to be ex-buddy of this when we arrived at the resto. Now add that the collegue is trying to prove how macho he is with his date. We order and tell the waiter no hot. As I am chatting with my date, colleague goes to men's room. He returns and food follows. We place some on all the plates and dig in. My freakin' eyes shot out and my ear nearly exploded. What happened?

                              Well as it turns out my colleague wanted to play a joke on me and my date and told the waiter that we really did like extra spicey and could he kick it up. It's a great story now but I could have killed my "buddy."

                              1. It is a tossup .I do not remember the name of the first restaurant, it was Ethiopian iin New York, you ate with your hands. I was sick for two days. The other one was an Elephant and Castle in Toronto, I had a curry that was not a curry it was pure black pepper. I could not eat it.

                                1. It's very frustrating when you go into a restaurant and order extra spicy and you get jack. There's a Thai place here in Austin named Madam Mam's and they will make their green curry lethally hot. Hiccough inducing heat. The first time the staff looked worried but I couldn't have been happier. Now I get it to go so I don't gross anyone out.

                                  Other than that the spiciest thing I've eaten I've made - my cochinita pibil. One time I made it and only my buddy and I - with the aid of a 12-pack could enjoy it. Everyone else took one bite and looked very pale.

                                  I'm obsessed with the red savina and finding african chiles.

                                  Oh yeah! The fried chile paste I picked up from the asian market - flower and bell company(?) - is evil. It's this wicked dark red thick paste. The first time I ate it I just put it on a taco and felt my eyes shrink. It was totally awesome. Now I use sparing amounts of it in pretty much everything I cook.

                                  1. A few years ago, my sister lived with a laotian family and whenever i visited, they'd make this ridiculously spicy green papaya salad. i loved that stuff despite the sweating and the ringing in my ears. especially since the sticky rice and dried beef that usually accompanied it, balanced out the mind-numbing spiciness of the salad. yum.

                                    1. Two things come to mind. The first was at an inexpensive Indian restaurant in London in 1977. I have always liked vindaloos, so I thought I'd give something called Bangalore Phal Chicken a try. In a menu with various kinds of curries, including several vindaloos, nothng was marked hot, except that this dish had the word hot, in parentheses, next to its name. The waiter said something like "you know this is very hot" and I said that I'd try it anyway.

                                      When the dish came through the swinging kitchen door about 15 feet away, I knew it immediately. I managed to finish it, with many rest breaks and a good deal of rice along the way, but it must have taken me over half an hour. Then all the skin peeled from the roof of my mouth. Probably the hottest thing I'll ever try.

                                      Much more recently, I had several Szechuan dishes at a place called Spicy and Tasty, a great restaurant in the Chinatown in Flushing, Queens. This is a well known place to New York hounds, with great food, and the dishes with Sichuan peppercorns and hot peppers both blast and numb.

                                      1. There's a Thai restaurant in my hometown with a friendly staff whose English is sometimes not so good. I ordered Drunken Noodles there one night, and when asked how spicy I wanted it, I said, "very." I love spicy food, and rarely is anything "too spicy" to eat for me. I'd had this dish before, at this restaurant, and thought that ordering it "very spicy" would be sufficient. To my surprise, the waitress asked, "How many peppers?" Thinking she meant the pepper symbols on the menu indicating spicy food, I asked for 2 (the most the menu showed). She started to get a little flustered and told me about 5 or 6 peppers being pretty spicy, so I said sure, 6 peppers. I had no idea what this actually meant in terms of heat.

                                        Then she apparently had a brainstorm and told me they could give me up to 30 peppers, turned her order pad over, and wrote "30" on the cardboard backing. So I said, sure, what the heck, give me 25 peppers, I want it hot. She looked horrified, sputtered a bit, and then agreed to order 15 peppers, with hot sauce on the side if I needed it.

                                        Needless to say, I didn't need the hot sauce. Paint peeled off the walls while they brought the noodles out. My icewater boiled when they put the dish on the table. My poor digestive tract cried out and prepared itself the best it could. I took a bite; I saw God. It was wonderful.

                                        2 Replies
                                        1. re: uncleozzy

                                          I love when the staff will give you a look like you asked to play Russian Roulette. At one restaurant most of the staff leaned out of the kitchen to watch the crazy white guy eat insanely hot food.

                                          1. re: hooliganyouth

                                            I owned a Korean Restaurant for thirteen years and never got tired of the foolish who asked to have their food "spiced up". Our normal spice level for "Hot and Spicy" dishes made most Korean customers sweat. When someone asked for extra spicy, it was automatic to serve the meal with an additional pitcher of ice water and a cup of hot honey ginger tea for first aid.

                                            As far as the hottest food that I have ever eaten, it's probably Korean spicy pork BBQ with sliced korean chili, raw garlic clove, gochujang, and wrapped in red leaf lettuce. Totally awesome with the sweat starting at the top of my head and breathing fire for the next hour.

                                        2. I'm a spicy food fanatic and I've had my share of absolutely insanely lethal food, but I can single out one particular moment where I can without a doubt say, "That was the hottest thing I've ever had." I was at a Mexican restaurant in London (!!! I know) on Fulham Road. Now I grew up in the neighborhood but had been away for nearly 7 years, and when I was a kid there was no such thing as a Mexican anything in London (which believe me I looked for when we first moved there from New Mexico in 1983). The restaurant wasn't particularly Mexican, and the food wasn't particularly good, but holy moly was my dish HOT HOT HOT. It was some kind of a tomatoey, chicken stew thing, that arrived looking nothing like what I had expected from the menu. I had all the symptoms described above, ringing ears, weepy eyes, runny nose, sweating...and instant burning digestive tract; in fact, just thinking about it has elevated my heart rate. I'm not a wimp, and I swear this was edible fire...in LONDON, the home of bland soggy grey food. The next day was not pretty. I was shopping in the West End and couldn't go more than 10 minutes away from places that had public loos.

                                          A close second was also in London. One of my best friends was from Ethiopia and her mother invited my family over for dinner one evening. I think this may rank up there with one of the hottest meals my MOTHER ever had. Ha.

                                          1. This stuff. I stuck a toothpick into the bottle and applied some to my tongue. It actually felt like something was tunneling through my tongue. Must be purely a gimmick.

                                             
                                            1. I think "Blair's 16 million reserve" is supposed to the the pack leader of
                                              the super hot sauces ... although really that's more of an exercise in
                                              chemistry, than a food. You can google for more info.

                                              If memory serves, a DJ got some dood to try some in a soup and the fellow
                                              ended up needing some level of medical attention

                                              1 Reply
                                              1. re: psb

                                                I remember that. It was here in Phoenix. They actually had a couple of doctors call up before the stunt and tell the guy how dangerous it was. Funny as hell.

                                              2. 3 times I've eaten food hot enough to make me unable to breath for the next several minutes

                                                1st was the "Plano Roll" at Sushi Rock in Plano. I didn't realize that this is supposed to be something you order for somebody else as a trick. It's a tuna roll basically, with extra wasabi and extra hot mustard. I managed to eat the entire roll somehow but it did take a while.

                                                Second time was my chicken burritos that contain the canned chipotle in adobo sauce. It must have just been a particularly hot couple of peppers that I bit into at the same time, as well has having the "hot" salsa on it. I've since taken to cutting the burritos with rice and beans.

                                                Latest was the first time I made this coleslaw that's basically a head of cabbage, carrots & bell peppers, and a cup or two of vinegar. It also calls for serrano peppers but I think it misunderstood the recipe so I put 8 serrano peppers in. I also touched my eye after making it and had to throw my contacts out the next day because they burned my eyes.

                                                8 Replies
                                                1. re: luniz

                                                  Just be glad it was just your eyes you touched.

                                                  1. re: hooliganyouth

                                                    HAHAHA. My friends and I have a big chili cook off every year at the beginning of fall, and we're all crazy chile heads. A friend of mine made the mistake of taking a trip to the little boys' room right after he'd been chopping chilies. Not a mistake he'll make twice.

                                                    Next time this happens to anyone who might be reading, soak your hands in some milk. It honestly helps.

                                                    1. re: ballulah

                                                      Another safety note: when spending a nice relaxing weekend in the kitchen and you're grinding and blending large amounts of chile powder - point blenders and grinders away from your face when opening them. Also don't inhale deeply then - if you can remember during the sneezing and OMGing - don't rub your eyes.

                                                      Some people base jump. Some people enjoy rollercoasters. Me? I free base chiles.

                                                      1. re: hooliganyouth

                                                        for those to whom freebasing is too hardcore, I have to say, the capcicum based sinus nasal spray I've been using lately is pretty fun. Even though they say it's nonaddictive, I'm not quite so sure.

                                                        1. re: orangewasabi

                                                          Please do explain! Capcicum based sinus nasal spray? That either sounds like a torture implement or a work of pure sinus clearing genius (I'm a seasonal allergy sufferer, and there are some times in the Spring that I would give my eyeball for a clear nasal passage).

                                                          1. re: ballulah

                                                            www.sinusbuster.com

                                                            After figuring out that whenever I got a migraine I craved crazy hot food and lots of wasabi, I started searcing of alternate delivery systems. The spray hurts so good, and from what I can tell, reduces regular sinus inflammations quite well.

                                                            Your level of current pain & desperation will probably determine if it is torture or pleasure.

                                                            1. re: orangewasabi

                                                              A study from a few years ago concluded that wasabi may actually make nasal congestion worse.

                                                        2. re: hooliganyouth

                                                          I learned that lesson the hard way. I crush up dried Thai chilies in my coffee grinder, and I have to remember to stand well back when opening the grinder. Just thinking about that makes the edges of my nose burn.

                                                  2. Emadashi from Bhutan: slice open a really HOT chili, add cheese, simmer, serve.

                                                    1. Back in...oh, maybe 1989...I lunched with friends at a Vietnamese restaurant in San Diego. I love Vietnamese food and the more spice the better. That day, I ordered a dish of home-style goat. The goat meat was studded with sliced fresh green chiles, provenance unknown and hotter than the hinges of hell.

                                                      I swear that smoke came out my ears as I ate it...but I ate it. My eyes bugged out and tears streamed down my cheeks, but I ate it. That was nearly 20 years ago and I remember it as if it were yesterday.

                                                      1. Of the two hottest I've had (and I do love hot food), the first was the Sri Lankan Curry House in Minneapolis. The meal started with assorted roti and other breads. The chutneys were basically coconut with green chiles, carrot with red chiles, and tamarind. I had a fish curry for the main. It was a solid fish steak coated in a mustard and spice paste on a bed of red and green vegetables. It was only after I'd had a few that I realized the "vegetables" where julienned red and green chiles. It was wonderful. A dinner companion said it was the only place she'd been where a pea numbed her tongue.

                                                        The other was a faal (sp?) dish at an Indian restaraunt in Rye on the English coast.

                                                        1 Reply
                                                        1. re: zebcook

                                                          My husband's and my meal at the Sri Lankan Curry House ranks as my hottest meal, too. (The place where we ate was actually in St. Paul. Since our visit was over 20 years ago, the place may have moved.) At any rate, the restaurant had "Sri Lanka/n" in the name and the food was fire on a plate.

                                                          We were with another couple and one of them said, "Now we know why the country is called "Sri Lanka." 'Sri' is the sound that people make the first time they eat the food." Our poor brains were so addled by the heat of the food, that we thought it the height of witticism to interject cries of "Sri" into the conversation when we encountered a particularly hot forkful of food.

                                                        2. Here in Michoacan they grow a pepper called malzano. Looks a little like a habanero, but locals claim that it is not. I speared one with my fork thinking that it was a pickled bell pepper. Someone in our party informed me and I nudged it off the fork. Our first course came and i picked up the fork and took one bite. That was the end of lunch. I had blisters on the inside of my lips and my mouth was on fire for hours.

                                                          1 Reply
                                                          1. re: Pampatz

                                                            I just bought a couple of manzanos (how they're spelled in AZ) down at the hispanic market. I love them -- thick, meaty peppers with the fruitiness of a hab. And you're right, they're wicked hot.

                                                          2. The first time we ever ate Indian food was about forty years ago having lunch in New York City. At that time the city was having a water shortage and they weren't serving water unless you asked for it. Not knowing that, we hadn't asked for it and didn't have any at hand when we ate some very hot curry. There was a little side dish of something green and refreshing-looking so we grabbed a mouthful of that, thinking it would be cooling. A very bad mistake.

                                                            1. All of these replies make me think I need to eat Thai food more often! :) And I have never tried Ethopian, that will be next on my to-do list.

                                                              3 Replies
                                                              1. re: Solstice444

                                                                Where are you based, Solstice444? Ethiopian food can be amazingly delicious and ridiculously hot (sounds like the hot would be a fun challenge for you). DC has some truly amazing Ethiopian food, but most of my experiences have been in NYC or London. I was out shopping in SoHo in NYC with a co-worker, her teenage daughter and her daughter's friend, and my co-worker asked me to pick a restaurant that would shock and surprise a couple of teenage girls with a sense of adventure but not much exposure. I picked Meskerem, and they brought us our enormous platter of food on injara bread and no utensils. One of the dishes we had selected was a beef dish that was so hot, I think that if the girls were responding here it would be the story they'd pick for this thread. The dish is served with a whole hard boiled egg (peeled), and the egg is stained a pretty lethal looking black-red from all that simmering in hot spices. I loved it, and because I'm a spice freak I was the only one eating it after they'd all given it a try. They still email me all these years later joking about their first Ethiopian food experience.

                                                                1. re: ballulah

                                                                  I live in Westchester County, NY. I'll definitely have to go to an Ethiopian place in NYC, b/c I've seen from other threads that there aren't any here in the suburbs. What sorts of foods are part of their cuisine? I have no idea, since I've never experienced it. But I'm very curious!

                                                                  1. re: Solstice444

                                                                    It's really like nothing else and quite difficult to compare. Lots of stewed meats (beware of bones) and vegetables and legumes. Some people do not like the injara bread it is served on, but I think it's quite delicious and unusual, be prepared it's spongy and slightly sour/fermented. It looks like an enormous crepe and they put it on one platter for the table the same size as the bread (about 3 feet across I'm guessing), and if you order multiple dishes they put down little dollops all over the bread. You rip off little pieces of the injara and scoop up the stews with your hands.

                                                                    And I didn't go to Meskerem! I went to Ghenet. Meskerem is on my list of "must tries" but Ghenet on Mulberry Street is excellent.

                                                              2. Even after growing up with a grandmother who was able to eat whole chile peppers as appetizers, it was a meal eaten at Chinese Mirch in Manhattan that had me unable to finish my dinner. The food was delicious, Chinese dishes made with Indian spices - lamb with red & green chilies, chili-garlic noodles, chicken in red curry, but after a while my tongue was just too numb to taste further. When I do go back, I will try to balance our meal with some "blander" dishes, because the food is quite good.

                                                                1. malaysian shrimp dish made with green chili oil -delicious but made me sweat--after eating this dish a few times I got accustomed to the heat-very delicious

                                                                  1. I love spicey too, but I am beginning to wonder if I am a light weight compared to most of the chowhounds I see here. But for me it is the Camarones a' la Diabla that I order at a little Mexican Restaurant that I frequent here. They have the best Mexican cook that works wonders.
                                                                    For the camarones the sauce is a dark rich mahony red and screams at you from the plate. The first few mouthfuls are intensely hot, but oh so delicious and full of so much flavor. The shrimps succulant and the avocado and cool crispy lettuce lends yet another texture and mouth experience. A few flour tortillas dripping with butter to dunk and sop up all the rest of this rich concoction and I think I've died and gone to Mexican Heaven.

                                                                    The other dish that is hot hot hot, is my Chicken Tinga and the recipe given to me by a friend that grew up in a little inland village in Mexico, its been so long ago that I no longer recall the name. I make this dish usually in the summer when the weather matches the heat of the dish. Made with smokey chipotles in adobo sauce and fresh tomatoes and lettuce, avacado and white onion, garlic and a few other ingredients and it too is another winner.

                                                                    But everyone in my family until lately have been such babies, they are only recently coming around.

                                                                    1 Reply
                                                                    1. re: chef chicklet

                                                                      Could you share your recipe for Chicken Tinga?

                                                                    2. at Orochon Ramen place in Little Tokyo, L.A.
                                                                      Spicy Level 2.. was too spicy..
                                                                      for those of you who don't know about Orochon, they have different levels of spiciness (5 or 6) and if you're able to finish their Level 1 within 10 min(?), you get your picture on the wall or some other nonsense..

                                                                      I love spicy food and can eat whole jalapeno green peppers without blinking, but that Level 2 was spicy!! and i cant even imagine Level 1.. O_o

                                                                      1. Obviously just eating habaneros would be the spiciest experience.

                                                                        But for actual food? The hottest versions of Mirch Ka Salan (an indian dish where the "meat" is hot peppers) have probably been the spiciest entrees I've eaten.

                                                                        1. great balls of fire: habanero-cheese fritters with sauce
                                                                          I only ate a part of one, way too hot for me :)

                                                                          1. You guys know your food and hot stuff down to a "T" but there is this place local to where I live, in "g-ville" (Pennsylvania), aka Girardville, called "Tony's Lunch." They make a burger they are practically STATE FAMOUS for, called the "Screamer" --NOBODY knows what REALLY goes in them, etc. People have tried seperating the sauce they slop on them, but I'll tell you-- I LOVE HOT FOOD! Not the traditional 'hot sauce' flavor, but these are wiked. Some days hotter than others, and depending on the dose of butter you want changes it a lot too. They have the regular, one called the "SOS" (sauce on both sides) and another called the "Fluffburger" where they put marshmallow fluff on it too. You hate your option of no butter, or no onions, but no CLUE what goes into them. The last time was murder-- I sweated, turned beat red, AND I had tears like crazy. Ate 'um up though. Delicious. They also make hotdogs with it on (which they throw onions and mustard on) or you can get it with fries or a cheese steak. Ever in Pennsylvania, drop by the Schuylkill County where the coal crackers come from-- Go to Girardville, to Tony's Lunch. YOU WILL LOVE IT!
                                                                            Check out this link which talks about it down in the EAT section:
                                                                            http://wikitravel.org/en/Coal_Region
                                                                            or
                                                                            http://www.upperschuylkill.com/dine_g...
                                                                            ... the tradition is to wait in line outside 'til they open at 8:30PM, they usually open the door/turn the lights on at 8:45-8:50, you take a number and wait your turn! They close when the last customer leaves, and you, by tradition, can't forget your chocolate milk!

                                                                            Check it out! Seriously!

                                                                            1. I love spicy food but try not to eat too much for health reasons these days. I've gone to Sichuan and Thai restaurants and asked them to turn on the heat. Spicy, but manageable. The spiciest is probably the phaal curry at Brick Lane Curry House in New York. They'll give you a beer if you finish it, but I ended up taking the entire thing home and eating it over the course of a week. I learned my lesson.

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                                                                              1. re: Miss Needle

                                                                                Mid-eighties, in Berkeley CA. I was eating at a mexican place on the west side of the the main strip. Eating the hot-sauce w/chips, both my friend and I were suddenly silent. The salsa was so hot I was pretty much unable to talk. After a few minutes, I asked my frined and he felt the same way. The funny thing is, the heat was not a mouth-burning heat, but an all-encompassing head and body heat. I hadn't ever experienced anything like this before (or since) and was actually wondering if I might die. Of course, all the while I was still eating the chips and salsa. Whew!

                                                                              2. Without a doubt Xnipec.... Yucatecan "pico de gallo" made with habaneros

                                                                                1. How does one put the thoughts of the spiciest, the worst and the most wonderful meal in one sentence. True Story.

                                                                                  True story - Jfood taking the to-be Mrs Jfood on our first date, well actually a double-date. I scored four tickets to Frank Sinatra, now we're talking 1980. Other couple chooses resto (chinese) and we go and order. Now add that neither Jfood or Mrs Jfood like spicey AT ALL. Other couple orders while I am chatting with my date. :-))

                                                                                  Food arrives and I take my first bite. My ear explode off my head but i suck it up. Likewise Mrs Jfood takes a nibble and smiles politely (as always). So the four of us eat and we smile and eat through the spiciest food we ever ate, not wanting to ruin the meal for the other. Fast forward to after the concert and we drive back to my house and start talking in the living room. We both admit we HATE spicey and ate beacause we thought the other liked it. We both felt lousy and stayed up all night talking. Four months later we became M&M.

                                                                                  I love that meal.

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                                                                                  1. re: jfood

                                                                                    I like this version better than the other
                                                                                    ( http://www.chowhound.com/topics/37666... } it's more romantic!

                                                                                  2. I was at an open house -- got there late and hungry and the food was almost gone. I grabbed a big tortilla chip and scooped up as much guacamole as I could pile on it. Popped it into the mouth and down the hatch.

                                                                                    OMG, I felt like the top of my head was going to explode and my eyeballs were going to shoot across the room. My companion got alarmed and asked if she should call for an ambulance -- looked like I was having a grande mal seizure.

                                                                                    It wasn't guacamole.

                                                                                    It was wasabi.

                                                                                    1. The single hottest dish in memory is a Lamb Vindaloo I enjoyed with a dear, now departed friend, at an Indian place in Georgetown, DC.

                                                                                      I'm on the side of the Hab fans...good balance of serious heat with some flavor behind it. I'd go hotter just to experience it, but I don't like heat with flavor behind it when cooking.

                                                                                      1. I used to share a house with my sister and her husband, we shared cooking chores. one night I saw that my brother in law had brought home a new hot sauce so I decided to do a fish poached in spicy tomato sauce. Made the sauce put a splash of hot sauce in it, and poached the fish. turns out the hot sauce was this new concoction called Dave's Insanity. we all love really hot food but this was rediculous. we litterally couldnt eat it, even with several extra cans of tomatoes added to the sauce.

                                                                                        1. Mongolian BBQ XO sauce. at The Khan in Melbourne. Good Lawd, Maude!!!! It was 20 years ago and the mere thought of it is making my eyes water.

                                                                                          1. I live in Thailand and eat spicy food 2-3 meals a day. If you're interested in trying Thai spicy, try these dishes:

                                                                                            Gaeng Khiaw Waan - Green Curry (it should be really spicy, not sweet)
                                                                                            Gaeng Paa - Jungle Curry (should be watery and spicy, with fresh green peppercorns)
                                                                                            Som Tum - Green Papaya Salad (the version from Issan has more chilies than papaya!)
                                                                                            Naam Phrik - not sure what the English name is (essentially a raw mashed chili dip)
                                                                                            Pad Gaprow - fried basil with pork usually (we usually make it with about 8 chilies, but Thai portion - 1/3 size of American)

                                                                                            Unfortunately, all Thai restaurants outside Thailand will tone everything WAY down for you. Tell them you want it 'Thai style spicy' and yes, you can really eat it. Thais believe anyone non-Thai can't eat spice. Which, for the most part, is true. But there are some of us who can take it, and love it. So try to get that across to the server!

                                                                                            Or, you can try making it at home. I've been working for months putting together an authentic Thai recipe site. Last weekend my gf's mom came over and taught me how to make green curry her style (read very heavy handed on the chilies & black pepper!). She's a big fan of spicy and she likes that I am able to keep up.

                                                                                            Here's her green curry recipe:
                                                                                            http://www.realthairecipes.com/recipe...
                                                                                            (note that's about 30 chilies and 1/2 tablespoon of peppercorns for one dish!)

                                                                                            3 Replies
                                                                                            1. re: cee

                                                                                              Heh, heh... you should send some Thais over to Central Mexico to hang out with the Nahuatl speaking women vendors at the mercados where they will enjoy Tacos of raw serrano chiles dressed up with an even hotter salsa!

                                                                                              1. re: cee

                                                                                                Funny you should post this. . . some of the food I ate in Thailand was probably the spiciest I ever had. I was overcome by one particular green papaya salad from a street vendor in Bangkok and some naam phrik at a little restaurant in Chiang Mai. It was the first time I'd ever come across a spicy meal that I couldn't finish.

                                                                                                I also fondly remember the holy basil dishes and jungle curry, neither of which I have found as well prepared outside of Thailand. So good!

                                                                                                1. re: cee

                                                                                                  Haha - reminds me of when DH used to go out with friends of his from work for lunch. One is Korean, the other Vietnamese. They knew all the best places to eat. Anyway, DH would order something "Korean" hot and the server would look at his companions. Our favorite response given was "hey, I'm Korean, HE'S crazy!" I've never seen him get anything he couldn't finish, and trust me, we've tried!

                                                                                                2. One of the hottest things I've had was water-cooked beef at the aptly named Spicy & Tasty in Queens. The first time I had it, they made it properly and I was sick for three days. Then the next time I had three days free, I went running back and ordered it again. But they made it much less spicy that time.

                                                                                                  1. In the 90s I was working for a legal publisher in DC and we had an attorney/editor in his 80s who was just a wonderful person, and an absolute expert in his field. They put a couch in his office so he could nap. Anyway, several of the younger males in the office all joined in the chili craze of the time, subscribing to Chili Pepper magazine and all. One of them brought in some habeneros he had grown at home, and left them on the counter in the lunch room for anyone who wanted them.
                                                                                                    Well, this older fellow came in and thought they were those candy halloween pumpkins about the same size and popped one in his mouth. When I heard about it, I was worried that he had left in an ambulance, but apparently it didn't faze him that much.

                                                                                                    1. It's either:

                                                                                                      The squid salad served at the Thai restaurant in the food court at the Festival Walk Mall in Kowloon Tong, Hong Kong. It really didn't help that I was such a cheap student that I never got rice or even a drink to go with it. It was really really good though.

                                                                                                      or,

                                                                                                      Hotpot at a little restaurant near Wuhou Si in Chengdu. Put my friends and I out of commission for the entire next day, if you know what I mean.

                                                                                                      1. I can handle spicy hot food more than most people...there are 2 incidences, where I literally almost passed out...One was when I accidently ate and swallowed one of those hot red Chinese peppers in a dish that I was eating, and another was the first time I ate at Mamouns in NYC...They have a red "hot sauce" and I poured it liberally on a bite of food....Definitely should have tasted it first...Very delicious, and the hottest "hot sauce" I have ever eaten...

                                                                                                        1 Reply
                                                                                                        1. re: jinet12

                                                                                                          Habanero Shrimp at Babita. I ignored the servers warning that it was EXTREMELY hot. I took a bite, and at first my tast buds registered the most delishes shrimp I'd ever tasted. Then the pain hit . I coudn't even speak! My mouth burned for an hour after, then went numb! It still is one of the best dishes I've eaten.(well, the first bite anyway!!)

                                                                                                        2. I used to eat at this little Chinese Restaurant. I would always ask for Gerneral Tso's Chicken - spicey. One day the owner asked me if I would like him to make it with his special peppers he used for himself. I asked what kind they were and he said "jalapenos". I said sure why not, he then said he would make half of it the usual way, and half with the special peppers. I started to eat and was enjoying the burn, about half way through I must of gotten to the half with the special peppers. I was only able to eat about 2 bites before I realized it was way hotter than I wanted to eat. I asked to see one of the special peppers and it wasn't a jalapeno, but it was a habanero. There may be spicey foods, but this was the spiciest I ever ate.

                                                                                                          1. Check out CaJohn's Sauce 10: http://www.hotsauceblog.com/hotsaucea...

                                                                                                            A combination of Red Savina Habanero, Orange Habanero, Fatali, Naga Jolokia powder, and Cayenne. The heat must be excruciating. The thing I like about this sauce is unlike nearly all the other super-hot sauces they use natural peppers, not pepper extract. Pepper extract is not only the lazy man's way to make hot sauce, I've found that extract sauces taste horrible. They have a harsh, chemical flavor to them. The hotter sauces at Buffalo Wild Wings, for example, all taste like that.

                                                                                                            2 Replies
                                                                                                            1. re: aynrandgirl

                                                                                                              Ugh, Buffalo Wild Wings' hot sauces weren't that hot, and I didn't like the flavor. I never tried the hottest one, but I had been working my way up, I had the 4th, 3rd, and 2nd hottest flavors, and I was disappointed in the level of hotness. I often don't get the hottest flavor of wings at a place, not wanting to seem bold, and then I usually realize that I should've once I order and taste a lower level. :) Now I've moved from Texas, where there was one in my town, so don't know if I'll ever try the hottest, but I'm wondering if it's much hotter than the others. Also, they didn't use much sauce, they were sort of dry, but that might've just been the particular restaurant that I was at, rather than a trademark of the chain.

                                                                                                              1. re: Solstice444

                                                                                                                I agree, they have lousy flavor, which I believe to be due to the use of pepper extracts rather than real pepper mash. The Mango Habanero, for example, tastes like corn syrup laced with chemicals, not real fruit with pepper bits. I've tried all their sauces. The hottest is much hotter than #2, more of a Dave's Insanity level of heat. When I went there I usually got the sauce trio which gives you little cups full of sauce, so I could dip my wings in as much sauce as I wanted.

                                                                                                            2. The Habanero hamburger, Prince of Wales pub (closed Jan 2007), San Mateo, CA. Lots of Google references if you search.

                                                                                                              1. I'm a spicy food fanatic. Hands down the spiciest dish I've ever had was from Bentara, a Malaysian restaurant in New Haven CT. The Sotong Goreng Pedas (hot and spicy calimari) absolutely did me in. I was still a foolish girl then, and upon trying Malaysian there for the first time ever, I didn't necessarily believe them when they said it was spicy. So I ordered it extra spicy. I insisted on it. This was a mistake. As I took the first bite, my head exploded. But as I was dining with people I wanted to impress, I soldiered through it, eating each small piece with several spoons of rice. I still have the sense memory of having the wind knocked out of me by a mess of peppers.

                                                                                                                2 Replies
                                                                                                                1. re: litchick

                                                                                                                  I was just in New Haven 2 weeks ago visiting a friend. I have never had Malaysian. The next time I go there I'll see if I can convince him to go to Bentara! (Assuming that it is still open!)

                                                                                                                  1. re: Solstice444

                                                                                                                    It is! http://www.bentara.com/
                                                                                                                    The whole spicy fish is a good choice too -- just don't ask them to make it extra spicy!

                                                                                                                    -----
                                                                                                                    Bentara
                                                                                                                    76 Orange Street, New Haven, CT 06510