Poor Ol' Karlos

[X-ray]

Here's the solution, mate:

cool the burn

[T_Bone]

I must have a body made for the stuff... the hotness wears off when it hits my stomach.

[KennyR]

@T_Bone

You're probably on the wrong side of the Atlantic to have experienced truly hot food. The closest I think you could get over there is that mexican chili made with "special" peppers (hallucinations included for the price ;-)). You must try an extra-hot madras or a vindaloo one day, or even the Northern England special curry - the magnaloo. The magnaloo probably should come under the international agreements for chemical weapons. Think eating a can of mace.

[odin]

@x-ray:
Sticking an icicle up one's arse?

'What are the three stages in 'ice therapy'?

The first stage is cold, the second is aching, which can sometimes hurt more than the pain itself. The third and most important stage is numbness. As soon as this is  achieved, remove the ice'

:nervous:

[Cymric]

The hottest dish I ever ate was in South Africa: chicken peri peri. I had too little means to quench the burning sensation on my lips and mouth (beer, rice, sugar), and the aftermath sure wasn't pleasant... But I did manage to earn the grudging respect of the waiter by eating the plate clean.

However, nowadays I tend to go easier on my bowels. I came across an article which indicated that there is a correlation between colon cancer and the regular intake of spicy food: the continuous inflammation isn't healthy for the sensitive tissue lining. In addition, I also want to taste something else besides 'hot' when eating eastern dishes.

[X-ray]

@ Odin

At least Karlos has a choice: he can let his sphincter burn or freeze the thing.

 :lol:

[X-ray]

@ Cymric

Ja, there are very hot dishes in SA and I had a few unpleasant experiences there, so now I will only have a mild curry if at all.
The hottest thing I ever tasted was a thing that my father called a 'devil chilli'. I don't know what its proper name is, but the pods themselves were flattened, almost heart-shaped, with a dry brittle texture. I had a little taste. Once.
Never again.

[Turambar]

Scotch Bonnet perhaps? Massive list of pepper varieties here.

[X-ray]

@ Turambar

No, it was flattend. It was about the size and almost the same shape as the red savina habanero on the same site

Edit: it could also be the mishme or the lantern, but red and flattened.

[CannonFodder]

Top tip:

Always consume generous amounts of yoghurt or milk after eating very hot food.
(Why do you think all the curry houses always have lots of yoghurt sauce and Mango lassi to hand?)

Some useful links for chilli enthusiasts.

chilefoundry

Into hot sauces?

HOT Sauces

http://www.hotsauce.org/hot/lifelist.html

[Karlos]

To be honest I think asian and american definitions of hot are totally different. I've eaten really hot (as in as bad as it is supposed to get) mexican food and whilst in the mouth it has that similar 'sucking the bar of an electric fire' effect, it quickly wears off. I suspect that could be behind T_Bones experience.

When it comes to asian hot food, the burning effect seems to increase with digestion...

[T_Bone]

Karlos wrote:
To be honest I think asian and american definitions of hot are totally different. I've eaten really hot (as in as bad as it is supposed to get) mexican food and whilst in the mouth it has that similar 'sucking the bar of an electric fire' effect, it quickly wears off. I suspect that could be behind T_Bones experience.

When it comes to asian hot food, the burning effect seems to increase with digestion...

Possibly, I've never experienced much asian hot food, with the exception of some great horseradish sauce they had at the Aloha in Rochester. (But horseradish is a different kind of hot to me, horseradish has a huge effect on me while most  pepper based hot sauces don't seem to irritate me at all)

I used to use this stuff called Jamaican Hellfire, but I can't find it anymore, but someone has made something with a close name "jamaica hellfire"... no resemblance. The orignal was an additive > 2,000,000 scoville units, while this new imposter is just some kind of cajun seasoned tabasco sauce.

There's a medical reason I think I don't feel it the second time round, having to do with a digestion-related organ I had removed, but I won't get into that as it's kind of disgusting. :lol: