Am I the only one who misread the title as “meat your maker sausage” and saw the flamethrower in the thumbnail, and thought that he was going to sausage his old grinder?
As somebody who really likes spicy food, I can 100% confirm that sometimes we are actually just showing off. This kinda hot sauce is really too much for human consumption though.
this was the most terrifying episode of ordinary sausage, not just because of the scary countdown, but because i trusted him to not do that to me. i will never sleep soundly again.
Well, technically there is a cap. Pure capsaicin is rated at 16000000 SHU. Which I find kinda disturbing that it's rated at all considering, you know, it's *toxic*.
@@gordonbaker1712 Yep, that's the cap for a bottle of hot sauce. Although Pure capsaicin is probably not sold in bottles, it'd be an ampoule, probably.
I had a friend who worked at a bar and they had a special shot (you had to know the staff to order it) that had 3 drops of this in it and i had to sit for almost half an hour because i couldn't feel either my arms or legs genuinely thoughtfor that moment i would go blind
I doubt it was actually that hot…I’ve had Carolina reaper pepper straight and it’s 2 million and very hot but one drop of that diluted in sausage couldn’t be that hot
That's literally what the Scoville scale is, the amount of dilution where you can still taste the spice. This one's in the millions, so the 1000x dilution from the meat ain't gonna do much.
I've made the mistake of overdoing some extract once and only once with about a quarter of a similar sized bottle. Consuming it is child's play compared to the hellfire havoc it wreaks through your entire digestive tract. Uncontrollable sweating, cramps, spasms, light headedness, visual light floaters/white out and prolonged state of panic are some of the lovely symptoms to look forward to brought on by the intense pain experienced while praying atop the porcelain throne that it runs through you as fast as possible.
I'm amazed that a single drop of an incredibly spicy hot sauce could bring an almost completely normal sausage down to a 0.5 rating. Anyways can we get the whole bottle (minus one drop) of meet your maker hot sauce sausage?
I'm about 75% sure the fumes from that might make his house uninhabitable. Like, imagine what the surstrommig fish did, but instead of smelling awful, it all just smells like FIRE.
@@RookMeAmadeusInspired me to think of the worst-smelling sausage: Surstromming with liquid smoke and Meet Your Maker. Guaranteed to make the cat throw up in the corner!
@@Faxanadu_ This sauce is made using chilli extracts that effectively just extract capsaicin, so the availability of a new hottest chilli doesn't mean that we can push new heights of sauce intensity. This hot sauce is described by sellers as being around the 6,000,000 SHU mark. Pepper X holds the record for chillis with 2,960,000 SHU. Ostensibly, this hot sauce is twice as hot as pepper X. This sauce could be hotter by simply diluting the extracts less or using hotter extracts. Pepper extracts can already be made that are just shy of the 15-16,000,000 SHU of pure capsaicin, so pepper X being around makes no difference - it can't make chilli extracts hotter than pure capsaicin, and in many parts of the world it is illegal to add pure capsaicin to food products anyway (the UK, for instance).
After the last manta plug, i used the code to get the PRO version as well (site says its the best choice for side sleepers) and it has been life changing as someone with sleep/sensory issues. Just in case anyone else was thinking about the masks.
Mr Sausage's rant after the trying the sausage reminds me of Tom Hanks freak out in Turner & Hooch when he sees the mayhem and mess the dog made while he was out shopping for the dog.
They like to wax the caps of really expensive craft beer as well, it's always mildly annoying but when you have one of those caps you can usually take a pairing knife or box cutter, hold it in your palm blade facing down and towards you, then with your other hand grab the bottle and spin it with the knife on the wax. Keep a good grip on the knife so it doesn't slip and nip you. The heat also works if you use lower heat and just kinda walk it up and down and around the wax.
I was worried the single drop wouldn't have been mixed in enough to taste throughout the sausage. I figured it would have been like one bite of the sausage that was pure hell
Mr. Sausage, you need to put a jumpscare disclaimer before switching the number two with boo when counting down to sausaging. I did not expect this and died. Thanks.
I was perusing UA-cam in search of some particular content and came across Mr. Sausage after all this time, I miss when times were simpler and would binge UA-cam. Glad to see you still thriving sir!
Never used one THAT strong but the last time I used a powerful hot sauce it was great for heating up a whole pot of soup/chili. Would never eat it on regular food though.
That is the type of sauce you put in the chili since it dilutes well and gives it that good kick since there is a ton more stuff in it, for a sausage it doesn't work that well for
@drunkenhobo5039 I'm no expert, but somebody mentioned that concentrate sauces like this are great because they can make large amounts of food spicy without altering the underlying flavor.
@@drunkenhobo5039 Fresh chilies are always great to put in, but depending on texture and with the type of chili a drop of sauce can just make it more convenient and less work while still keeping the spice. Also allows a lot of underlying flavors to shine more in certain cases. Just depends on the preferences of people and what flavor profiles your trying to achieve.
As one of those lunatics that like spicy food, I use either 333k or 500k scoville sauces depending on which flavor suits the dish better, but I've never understood those "Oooh, this sauce has 300 million scoville's, let's see if it's hot!"- people.
It's insensitivity. Whether from repeated exposure building tolerance ever higher, nerve damage or plain-old born like that, such people need spicier stuff for the same effect. For example, I'm insensitive compared to my mum, so stuff that she finds hot, I don't even notice at all. At the extreme end of this, you get the people who eat this stuff.
Do you have your old grinder still? Use that hopper (the tray), as I think it fits. If you don't have it, maybe you can buy just that part. But yea, as others have said, use am angle grinder with a cutoff wheel. Then, use a metal file to smooth the rough surface down, so that it doesn't cut ya! 😊
@@KainYusanagi It's spot-welded to the hopper. The only choice is to... cut.... 🤔🤔🤔 I suppose with a large enough drill bit he could drill holes directly on the spot welds, in the same way rivets would be drilled out... We know he's not to much a handy-man in this regard, so using am angle grinder may indeed be asking a bit much of our favorite cook... Conversely, seeing the exact center of the spot-welds _will_ be difficult as well, but definitely safer! _(No offense, Mr. Sausage! I'm handy, but, can't cook! So... I'm not one to say shade lol)_
@@DUKE_of_RAMBLE It's spot-riveted, though, not welded? And simply using a larger drill-bit than the spot will more than suffice for troubles finding the exact centre.
@@KainYusanagi Pretty sure it's welded, if you look at other videos, that guard piece has no outside rivet showing; completely smooth surface. It would be much quicker to manufacture by spot-welding anyways, since no pilot holes (in both pieces) is needed for the rivet. Not saying I couldn't be wrong though! This is just my observation... ☺️
that safety guard is a type of spot welded/soldered into place, they use a similar thing for power tool batteries to make em sturdy on the inside. the fastest and jankiest way to remove it that would leave fun bits to cut yourself on is to use a angle grinder/tin snips to just cut it off, would be a fun adventure for all, and give extra blood flavoring when your not looking, though itd probably heat up the metal too much potentially. The safer and probably better option is to drill holes where the welds/indents are, then it should just pop right off, and you can kinda just smooth out the holes to make it more or less safe and decent looking.
I really like spicy food; yes sometimes I do it to show off. Some of those extremely hot hot sauces are just made for shock value; a lot of them not only ruin the experience of eating food, but they legitimately taste bad. In my experience the only shock value hot sauce that I’ve had which was legitimately good was Whoop Ass Ghost Pepper. Check that out; i like to put a couple drops into queso when I’m having chips, it’s not too overpowering, and it has a very nice smoky flavor.
Spice is like a drug. You feel the sweat and the fight for your life, and eventually it putters out. Eventually you become a heavy user, chasing that feeling that you first got. You keep climbing the ladder of scoville, but nothing works. Eventually you eat 3 Dave’s reaper hit chicken sandwiches and feel nothing. Then you start drinking hot sauce with alcohol trying to feel something. Then you shoot heroin.
Knew a very crazy old guy who made his own sauce made from pure capsasin. Me and a friend tried some. He put a small drop on a napkin then touched it with a tooth pick, looked like nothing was on the tooth pic but I touched it with finger and put my finger on my tounge...the pain did not stop for 30 minutes.
Oh yeah this is no longer "eating to enjoy the spicy" but "consuming spicy to flex how tolerable I am to spice". But I mean... These levels are just insanity. As someone who had Pepper Palace's "The End" hot sauce. It's tasteless, but fiery.
My conspiracy theory is that places that allow you to select your spice make their hottest order a medium - and then it's just extra cumin from there, avoid food waste.
@Ordinary Sausage - it looked like only three tack welds on each side of the guard. I bet you could break those with some pliers. Grip the guard close to the welds and slowly bend/roll the guard back and forth until it gets loose and the welds will eventually break. I’ve never done it on a sausage maker but I’ve had to snap tack welds before.
As someone who thoroughly enjoys extremely spicy food, part of that enjoyment comes from having something all to myself. Another part from watching those who attempt to share on my enjoyment suffer excruciating pain. Watching you yell about how it is so hot that it is inedible only makes me want to try a bite even more. Once you get past being overwhelmed by the heat of extreme spice levels, you get to enjoy the interesting and rare flavors of dangerously hot peppers. Ghost peppers are my favorite. I would happily eat this whole sausage. 😎
I think a lobster boiled in baked beans would really help absorb the capsaicin
That would cost 43 billion dollars though
@@RVBMichaelJCaboose and thats just for the beans!
Or a lobster boiled in pickle brine!
This is brilliant
Wait, what if you boiled the lobster in garlic butter? 🤔
BY THE POWER OF NAUGHTINESS, I COMMAND THIS PARTICULAR DROP OF HOT SAUCE, TO BE REALLY... REALLY... HOT.
Damn, you beat me to it.
Sausage iceberg when?
So glad someone else thought of this lol
Spongebob! Aww, yeah.
They don't call me cheeks for nothing...
I like how he's yelling out for Ms. Sausage like she's still there after the Surströmming Incident.
shes still there,fool
@@BruceAlarie Do you know how jokes work?
@@johnsch8634clearly not
@@johnsch8634 i THINK i do i could be wrong
@@Justadonkey hey im new to your world of the in-to-web take it easy on me
Am I the only one who misread the title as “meat your maker sausage” and saw the flamethrower in the thumbnail, and thought that he was going to sausage his old grinder?
that's a genius sausage idea though
As somebody who really likes spicy food, I can 100% confirm that sometimes we are actually just showing off. This kinda hot sauce is really too much for human consumption though.
_sounds like quitter talk to me_
@@Your-Least-Favorite-Stranger Okay then, take 10 drops.
@@Your-Least-Favorite-Stranger Stop talking out your ass, i.e. the screaming shits.
@@blueberrypitbull87one day
@@blueberrypitbull87 Aw sweet, free tongue piercing!
Man, if only you had a sand sausage to cool you down from this sausage
If burn it u get glass
@@MrFair1493-nu9tn if it reached about 3000 degrees so no
@@MrFair1493-nu9tnlmao no?
or a milk sausage.
@@udamthewaster9454Glass sausage next
We already know you don't care about safety, just one look at that cereal box is all it takes.
That thing is the cumbox of UA-cam
That box is a genuine biohazard at this point 💀💀💀
That box is slowly fermenting the deadliest disease known to humanity
The Will It Blow?s are just him feeding his bacterial/fungal colonies
Starting my campaign for a W.I.B box sausage
That was the scariest count down ever. I dont know how we'll sleep at night with that level of spookiness
I literally shat your pants.
this was the most terrifying episode of ordinary sausage, not just because of the scary countdown, but because i trusted him to not do that to me. i will never sleep soundly again.
I literally screamed and shrieked in terror
i don't think i'll be sleeping tonight
With manta sleep sleep masks, that's how!
“Why is there no cap…”
Because you melted it Mr. Sausage.
Well, technically there is a cap. Pure capsaicin is rated at 16000000 SHU. Which I find kinda disturbing that it's rated at all considering, you know, it's *toxic*.
@@Quiltfisha cap for the bottle
@@gordonbaker1712 Yep, that's the cap for a bottle of hot sauce. Although Pure capsaicin is probably not sold in bottles, it'd be an ampoule, probably.
in the context of the video, he say “Why is there no cap…” for the amount of spiceness
I'm pretty sure he just had to twist it. Also. One drop? There's no way it saturated into All that pork.
I had a friend who worked at a bar and they had a special shot (you had to know the staff to order it) that had 3 drops of this in it and i had to sit for almost half an hour because i couldn't feel either my arms or legs
genuinely thoughtfor that moment i would go blind
scolville
so true
So false.
So possibly correct but also at the same time possibly incorrect.
i live there
Burny butt
It’s shocking to know one drop makes all that sausage insufferable. Hope the aftermath isn’t too terrible!
I doubt it was actually that hot…I’ve had Carolina reaper pepper straight and it’s 2 million and very hot but one drop of that diluted in sausage couldn’t be that hot
That's literally what the Scoville scale is, the amount of dilution where you can still taste the spice. This one's in the millions, so the 1000x dilution from the meat ain't gonna do much.
@@At0mix uh first of all it likely wasn’t mixed evenly, but if it was diluted to the 500k that’s like a habanero which in my opinion isn’t that hot
@@DanBlabbers "AcTuAlLy!"
@@DanBlabbers UUUhhhhhhhhhh
You've got to be strong enough to open the bottle to even stand a chance against the sauce
I've made the mistake of overdoing some extract once and only once with about a quarter of a similar sized bottle. Consuming it is child's play compared to the hellfire havoc it wreaks through your entire digestive tract. Uncontrollable sweating, cramps, spasms, light headedness, visual light floaters/white out and prolonged state of panic are some of the lovely symptoms to look forward to brought on by the intense pain experienced while praying atop the porcelain throne that it runs through you as fast as possible.
Mr Sausage gonna need to take a spookie dookie from eating this 💀
The consequences will echo through the catacombs:
ua-cam.com/video/hr7GyFM7pX4/v-deo.html
beautiful rendition of out of touch!
It's not even Thursday though! 😰
@@AroundTheBlockAgain_it's thursday in my heart_
This is the angriest Mr Sausage has been since trash can nacho sausage, and that's saying something!
Yeah the 46 step $800 nachos really had him in a tizzy
@@ArkThePieKing not quite as bad as the $3,000,000 lobster though, that one was a doozy
Not really, i think the chemical warfare worthy surstromming sausage made him angrier.
I love how just after he starts screaming, the captions break and start speaking in full caps. The sauce's heat trascended Mr Sausage's mouth
Beyond flustered to have my art recognized, Thanks Mr Sausage!!!!
It's nice to see someone take a realistic taste of these extreme hot sauces 😂
So last time it was 'bash it with a hammer' and this time it's 'burn it off with fire!'
This is fast becoming a DIY channel... and I'm here for it.
Can't be stuck if it's liquid... or can it?
I think I might be insane because the moment I saw Mr. Sausage scream in agony I started salivating and really want to try that sausage.
idk bro I think you're just really hungry
@@mumtrz Or a masochist. Totally unlike Markiplier.
Man that jumpscare at 2:44 frightened me good
For the first time, I don't feel bad for Mrs Sausage
I feel bad for your toilet
I don't think I've ever seen Mr. Sausage so angry. Even Guy Fierri couldn't pull out such rage from him.
I'm amazed that a single drop of an incredibly spicy hot sauce could bring an almost completely normal sausage down to a 0.5 rating.
Anyways can we get the whole bottle (minus one drop) of meet your maker hot sauce sausage?
If one drop is this hot, then an entire bottle would likely send him to the hospital.
I'm about 75% sure the fumes from that might make his house uninhabitable. Like, imagine what the surstrommig fish did, but instead of smelling awful, it all just smells like FIRE.
@@MidwestMountainMan You mean the morgue?
@@RookMeAmadeus Would be fantastic for the sinuses though.
@@RookMeAmadeusInspired me to think of the worst-smelling sausage: Surstromming with liquid smoke and Meet Your Maker. Guaranteed to make the cat throw up in the corner!
And here it is... the spicy sausage to end all other spicy sausages.
It's not even the hottest thing possible atm. Pepper X just dropped.
@@Faxanadu_ This sauce is made using chilli extracts that effectively just extract capsaicin, so the availability of a new hottest chilli doesn't mean that we can push new heights of sauce intensity. This hot sauce is described by sellers as being around the 6,000,000 SHU mark. Pepper X holds the record for chillis with 2,960,000 SHU. Ostensibly, this hot sauce is twice as hot as pepper X. This sauce could be hotter by simply diluting the extracts less or using hotter extracts. Pepper extracts can already be made that are just shy of the 15-16,000,000 SHU of pure capsaicin, so pepper X being around makes no difference - it can't make chilli extracts hotter than pure capsaicin, and in many parts of the world it is illegal to add pure capsaicin to food products anyway (the UK, for instance).
After the last manta plug, i used the code to get the PRO version as well (site says its the best choice for side sleepers) and it has been life changing as someone with sleep/sensory issues. Just in case anyone else was thinking about the masks.
Mr Sausage's rant after the trying the sausage reminds me of Tom Hanks freak out in Turner & Hooch when he sees the mayhem and mess the dog made while he was out shopping for the dog.
I'm convinced that the whole bottle would put you to death.
that would probably be over the scientifically established LD50 for capsaicin yes
You should try a squid/cuttlefish ink sausage. I doubt it will work alone but maybe with pork it would be pretty decent.
He's allergic to squid
@@BJGvideosI thought he did the cuttlefish sausage and was fine, or does the allergy apply to just squid?
It is all about suffering in silence mr sausage, it's all about that.
They like to wax the caps of really expensive craft beer as well, it's always mildly annoying but when you have one of those caps you can usually take a pairing knife or box cutter, hold it in your palm blade facing down and towards you, then with your other hand grab the bottle and spin it with the knife on the wax. Keep a good grip on the knife so it doesn't slip and nip you. The heat also works if you use lower heat and just kinda walk it up and down and around the wax.
I was worried the single drop wouldn't have been mixed in enough to taste throughout the sausage. I figured it would have been like one bite of the sausage that was pure hell
Mr. Sausage, you need to put a jumpscare disclaimer before switching the number two with boo when counting down to sausaging. I did not expect this and died. Thanks.
I like extremely spicy vindaloo, but american-style scoville chasing shitsauce is inedible indeed
Only The Last Dab is officially amazing. What you just used came in a dollar store wood box.
I first discovered you at the Carolina Reaper sausage. We've come full circle lol
I was perusing UA-cam in search of some particular content and came across Mr. Sausage after all this time, I miss when times were simpler and would binge UA-cam. Glad to see you still thriving sir!
Thanks for acknowledging my fellow Spookanites from Spookane Washington!
Never used one THAT strong but the last time I used a powerful hot sauce it was great for heating up a whole pot of soup/chili. Would never eat it on regular food though.
That is the type of sauce you put in the chili since it dilutes well and gives it that good kick since there is a ton more stuff in it, for a sausage it doesn't work that well for
But why not just use fresh chillies then you get the nice flavour that comes with them too?
@drunkenhobo5039 I'm no expert, but somebody mentioned that concentrate sauces like this are great because they can make large amounts of food spicy without altering the underlying flavor.
@@drunkenhobo5039 Fresh chilies are always great to put in, but depending on texture and with the type of chili a drop of sauce can just make it more convenient and less work while still keeping the spice. Also allows a lot of underlying flavors to shine more in certain cases. Just depends on the preferences of people and what flavor profiles your trying to achieve.
I'm now completely convinced that the Will It Blow segment is just there to piss people off with his scoring system.
2:26 OUT OF TOUCH THURSDAY REFERENCE
I appreciates that your Will-It-Blow noise sounds like something from Disney's Hercules for PS1.
As one of those lunatics that like spicy food, I use either 333k or 500k scoville sauces depending on which flavor suits the dish better, but I've never understood those "Oooh, this sauce has 300 million scoville's, let's see if it's hot!"- people.
It's insensitivity. Whether from repeated exposure building tolerance ever higher, nerve damage or plain-old born like that, such people need spicier stuff for the same effect. For example, I'm insensitive compared to my mum, so stuff that she finds hot, I don't even notice at all.
At the extreme end of this, you get the people who eat this stuff.
Idk why but I LOVE stupidly hot sauces and stuff like that, genuinely
I get so excited when my friends/family get me unnecessarily hot hot sauces
You know what would hotter than that sausage? A new episode of Sausage Quest
His toilet is gonna die later
“One drop couldn’t be enough…”
*Last words said before being wrong.*
Do you have your old grinder still? Use that hopper (the tray), as I think it fits.
If you don't have it, maybe you can buy just that part.
But yea, as others have said, use am angle grinder with a cutoff wheel. Then, use a metal file to smooth the rough surface down, so that it doesn't cut ya! 😊
No, drill out the rivets. Way better.
@@KainYusanagi It's spot-welded to the hopper. The only choice is to... cut.... 🤔🤔🤔
I suppose with a large enough drill bit he could drill holes directly on the spot welds, in the same way rivets would be drilled out...
We know he's not to much a handy-man in this regard, so using am angle grinder may indeed be asking a bit much of our favorite cook... Conversely, seeing the exact center of the spot-welds _will_ be difficult as well, but definitely safer!
_(No offense, Mr. Sausage! I'm handy, but, can't cook! So... I'm not one to say shade lol)_
@@DUKE_of_RAMBLE It's spot-riveted, though, not welded? And simply using a larger drill-bit than the spot will more than suffice for troubles finding the exact centre.
@@KainYusanagi Pretty sure it's welded, if you look at other videos, that guard piece has no outside rivet showing; completely smooth surface. It would be much quicker to manufacture by spot-welding anyways, since no pilot holes (in both pieces) is needed for the rivet.
Not saying I couldn't be wrong though! This is just my observation... ☺️
@@DUKE_of_RAMBLE I only got a glimpse and saw other people mentioning it was riveted, not spot-welded, so I'll take your word for it.
“You think I care about safety” is he preparing us for the Mr sausage sausage
Either Mr. Sausage has started Hallucinating from the extreme sausaging or Mrs Sausage has moved back in.
He found a new way to make the grinder manufacturer face palm.
Maybe the company could refrain from packaging it like that in the future xP.
Buying a Dremel, a cutoff wheel, and some sandpaper should make getting that little tray off fairly easy
1 drop of 1 million shu? Adorable
The old Mr. Sausage would've used the whole bottle for a single sausage 😭
you can remove the silly guard on the hopper with a dremel or angle grinder cut off wheel and then file the edges smooth
One drop? Man, the sausage ain't the only thing that blows around here.
Should've used the whole bottle smh
that safety guard is a type of spot welded/soldered into place, they use a similar thing for power tool batteries to make em sturdy on the inside. the fastest and jankiest way to remove it that would leave fun bits to cut yourself on is to use a angle grinder/tin snips to just cut it off, would be a fun adventure for all, and give extra blood flavoring when your not looking, though itd probably heat up the metal too much potentially. The safer and probably better option is to drill holes where the welds/indents are, then it should just pop right off, and you can kinda just smooth out the holes to make it more or less safe and decent looking.
its not the hot sauce that i enjoy, its the relief after its over.
Holy crap never have I ever imagined the day mr sausage would sing A sausage remix of out of touch
Such a crying shame as the sausage turned out looking like an absolute banger! Fine sausagecraft, Mister Sausage!
You're telling me a single drop impacted all that meat? That's insane.
Finnaly halloween episodes kicking in
You can remove the safety guard by drilling out the spot welds.
This episode feels like it has extra enthusiasm put into it
and diarrhea!
To get that cover out of the tray, just drill out the spot welds, the little circles, on the sides. It'll come right out after that. Easy Peasy.
i liked the extra energy from this video
I really like spicy food; yes sometimes I do it to show off. Some of those extremely hot hot sauces are just made for shock value; a lot of them not only ruin the experience of eating food, but they legitimately taste bad. In my experience the only shock value hot sauce that I’ve had which was legitimately good was Whoop Ass Ghost Pepper. Check that out; i like to put a couple drops into queso when I’m having chips, it’s not too overpowering, and it has a very nice smoky flavor.
There is allways a cap on how hot a hot sauce can be, 16 Million, it has allways been there.
I once again suggest for Halloween either the unprivating of the balut video, or a straight up redo of the balut sausage.
Spice is like a drug. You feel the sweat and the fight for your life, and eventually it putters out. Eventually you become a heavy user, chasing that feeling that you first got. You keep climbing the ladder of scoville, but nothing works. Eventually you eat 3 Dave’s reaper hit chicken sandwiches and feel nothing. Then you start drinking hot sauce with alcohol trying to feel something. Then you shoot heroin.
I've drank enough makers mark to know there should be a pull tab... that being said makers mark sausage
Take an angle grinder to the loading tray! Just make sure to round off any sharp edges afterward
meet your maker is such a good name for a spicy thing
2:37 was not expecting Hall & Oats
Knew a very crazy old guy who made his own sauce made from pure capsasin. Me and a friend tried some. He put a small drop on a napkin then touched it with a tooth pick, looked like nothing was on the tooth pic but I touched it with finger and put my finger on my tounge...the pain did not stop for 30 minutes.
Oh yeah this is no longer "eating to enjoy the spicy" but "consuming spicy to flex how tolerable I am to spice".
But I mean... These levels are just insanity. As someone who had Pepper Palace's "The End" hot sauce. It's tasteless, but fiery.
I like spicy food, but I don't like insanely spicy food.
these ''will it blow'' leftovers will be perfect in the sausage made out of ''will it blow'' leftovers!
It's the endorphins released by the pain. It's drugs, Mr Sausage. Always has been.
The title made me think he was gonna grind up his old grinder and stuff it in casing.
the struggle to open the hot sause was like it was right out of a ren and stimpy cartoon especially the part with the blowtorch
My conspiracy theory is that places that allow you to select your spice make their hottest order a medium - and then it's just extra cumin from there, avoid food waste.
Drill out the rivets on the meat loading tray. It should come right out. Then use a dremel to sand the sharp edges down
You looked into the face of death, just to laugh
Stuff like this you don't eat for taste but for the experience
The lid was trying to protect him
Really was not expecting my city to be shouted out like this
@Ordinary Sausage - it looked like only three tack welds on each side of the guard. I bet you could break those with some pliers. Grip the guard close to the welds and slowly bend/roll the guard back and forth until it gets loose and the welds will eventually break. I’ve never done it on a sausage maker but I’ve had to snap tack welds before.
Of all the things, it was the hot sauce that drove him to insanity
That one drop is more meant for one big pot of chilly. Mainly to make it spicy without offsetting the flavor.
Bro when he said “3, boo, 1” I jumped.
To be fair, there IS a cap at spice you can put in a sauce, since the scale tops out around 9 mil from being just pure capsaicin. lol
Fun fact there's a new spiciest pepper. It's called Pepper X and it was developed by the same guy who bred the Carolina Reaper.
As someone who thoroughly enjoys extremely spicy food, part of that enjoyment comes from having something all to myself. Another part from watching those who attempt to share on my enjoyment suffer excruciating pain.
Watching you yell about how it is so hot that it is inedible only makes me want to try a bite even more.
Once you get past being overwhelmed by the heat of extreme spice levels, you get to enjoy the interesting and rare flavors of dangerously hot peppers.
Ghost peppers are my favorite.
I would happily eat this whole sausage. 😎
I would have absolutely LOVED for your voice to go deep because of the heat, & then back to "normal" after it passed 🤣🤣.