i love how momao always mouths out "whats up everybody" without actually saying it, letting guga take the lead in explaining the dish. He is a great partner
@@The063091 well if you look at it like that all his main courses are cooked meat so every video is the same, and yet you're still watching. The spicy cheese spread is quite nice , and the thickness of the potato makes for an interesting experience, not like chips but also not like roasted potatoes. So it's not your bog standard mash potato or fries or something. Don't get me wrong it's not revolutionary, I don't mean unique as in you've never tried anything like it in your life, just different than a typical side dish you'd usually serve for an everyday lunch or something :)
@@JuggernautSPQR i commented just this. This channel is supposed to be about sous vide, but all his recent videos have focused on everything but. He could have just grilled the steaks and it wouldn't matter because it's not only just a normal steak again, but the focus was just putting pepper in butter. Not exactly riveting content. I can tell he is running out of content ideas for at least this channel. His side dishes quite literally are just potatoes and cheese, no point in even showing them as they are the same as last time, and have nothing to do with sous vide either way.
2 years ago, I set out to build up my spice tollerance by eating every pepper i could find on the scoville chart. I spent about a week to 2 weeks eating everyone raw in sequence, over time, one by one. As the spicier peppers came into play, id start out eating just the flesh and then moved into the white inner parts (the placenta) of the pepper. The Scotch bonnets took me about a month to get used to once I got there. After that, some peppers took longer to get a tollerance for and now Ive done the 1 chip challenge twice and on the last one (newest version), my stomach said no more. Almost ended up in the hospital. Now Im relatively comfortable at eating Da Bomb on just about everything I can but I can only eat so much before it becomes fire culo. Trust me, eat every pepper in sequence and give yourself time. Before you know it, your taste buds will be just as destroyed as mine are now lol.
Had a few of the chips sent to me from the US from family I'm in Canada and the delivery company opened my package and took all 5 and the Christmas card, this video and your comment makes me want to try and get them again lol
It's spice tolerance. The real spicy ones can give you a pepper high. Allways get a runny nose with all the super hot peppers. Hotter than habrenaro starts to make watery eyes.
Bro why did you bother to build up your spice tolerance just to put Da Bomb on everything? Even people that love spicy food think Da Bomb tastes like shit
My mother liked spicy food, so she set out to make sure all of her kids could take the heat. She started slowly adding hotter ingredients into things, and over the years, we just got use to it. I'm delighted about it because it opened up a whole different field of delicious foods. If I had to recommend a way to start building your way up, find the spice that just starts to make you uncomfortable and stay there until you get used to it. Continue pushing forward until you hit your goal.
first time I had a scorpion pepper I was in pain for almost 45 minutes, but the flavour is just something else, definitely a winner from all the high scoville peppers.
@@AnabolicGoat Use with caution! I've a friend who grows commercially. I once got 2kgs of assorted superhots. That stuff is so powerful it ate through 3 layers of latex gloves and my hands spasmed LOL
I came to say the exact same thing. Just keep eating spicy food. My friends and I went through the hot ones gauntlet a few dozen times over the course of a year and yeah it still hurts, and to hell with da bomb, but you just kinda get used to dragon breath.
To build your pepper tolerance, swish the "spicy bite" around longer on the palette. This does two things: A) dilute the swallow with added saliva (saving the gut during practice) and B) ph balance the pepper oils specific to your body's ph (saliva; adaptation). Keep the heat all upstairs and never downstairs and "practice" gets a lot easier.
Aside from the amazingly high quality culinary content of this channel, Guga always delivers with heaps of humor and good cheer which makes every video like a blast of fresh happiness!
Friend of mine made a similar powder but with habanero, scotch bonnets, and ghost peppers. I’ve been using it for years, a little goes a long way. I should try something like this
Advise to Guga. I like spicy food. I have a high tolerance to spicy food. Speed is not the key. If you want to build tolerance just start adding the peppers that are spicy but not enough that you can't eat anymore. Put them in your favorite food and in time you will notice that it gets easier. Then you can increase to the next pepper. But a bit of advice since you already like butter chicken you can use that as your spice-tolerance food. Everytime you want to increase your spice tolerance you cook the butter chicken with the pepper you can handle. Now once you feel you can increase the pepper just do so but have a side dish with plenty of dairy. That's why your side dish with the cream cheese worked in helping alleviate the spice. But you have to accept the fact that the process of slowly increasing your spice tolerance will be painful. I remember in one of your videos that you did martial arts when you were younger. In martial arts, you took most of the beating before you got better and did the beating. That's how it will be with your spice tolerance. You will take in alot of the heat before you can get used to it. So eat enjoyable foods to make the journey far less painful and more rewarding.
As someone from Trinidad I can personally vouch for the intensity of the scorpion pepper's flavour. The tail end of the pepper alone will flavour an entire pot. Guga ground up A FEW... AS IN MORE THAN ONE. His digestive system will not be thanking him. (Written at 4:27 in the video).
I don't remember how I stumbled across this channel but it has been literally years but as time progressed every now and then I look forward to the side dishes more. Regardless it has been like around 4 years but I still want to make a sous vide steak. One day I will, this channel has inspired me many ways. I can also just watch this if I want to be happy so that is always a plus. Thank you for everything over the years
I've actually been doing this sous vide for about 2 years now since i found your channel. When i learned about SV the first thought that hit me was "How would this work with steak and Carolina reapers?"
You are a brave man. I've heard of horror stories when some friends tried making spice powder out of some scorpions. They weren't gentle about opening up the processor and the dust plume... you can guess. A tip to build your spice tolerance is slowly incorporate it daily, start with black pepper if that is too much , then work up to adding some hotsauce to everything that will taste better with it. Before you realize it, you've got a tolerance.
Chris you are 100% correct but the way I went about gaining my tolerance was different I just kept diving into the deep end went straight from Jalapeno Pepper's to Ghost peppers
Yea that's the slippery slope I slid down. I am now limiting myself to Habanero, and am getting immune to it. Need to switch to scotch bonnets - without going up in the scoville's just a different flavor profile. I was all the way at ghost (before the reaper was made) and went to reaper almost as soon as it was released. BTW there's a 1000 sellers of reapers on local craigslist and marketplace around me. I'm staying with Habanero and switching to others in the same range when I get immune.
Oh man I can't imagine the pain. I experienced something similar when making some chili powder mix but I was only using basic peppers like chipotle and arbol so some heat but nothing like scorpion pepper level.
@@Hellraiser988 Yeah, the guy that grows those peppers seems to have to do the same thing to maintain his tolerance. So he's snacking on the reaper and scorpions during the day. I'm sure that would work for Guga if he survived the initial experience. ;)
Scorpions are really tasty. Definitely my favorite of the challenge peppers, but a scorpion vs. ghost pepper challenge would be better, since the two have such highly contrasting taste profiles.
I've never heard them called "challenge peppers", but I can see why people would call them that. The universally accepted term for them is just "superhots". Scorpions are definitely the best tasting superhot variety I've ever had. Reapers have a tiny bit more heat, but almost no flavor at all.
@@Akeldama9 Many different things affect the taste and heat of a pepper. I've never had a scorpion that tasted smokey though. I have some smokey ghost pepper powder that I use every now and then, but it was flavored that way. Maybe the only scorpions you've tried had added smoke flavor if you think they are just smokey pain. Every time I've had scorpions from many different places, they were always BY FAR the best tasting superhot peppers I've ever had. When it comes to reapers, I love the heat they can add to a dish, but I never eat them for the flavor, because out of all of the reapers I've ever had, there really hasn't been any flavor at all, only heat. I've had both scorpions and reapers (as well as many other superhot varieties) from several places around the USA with different growing conditions, including some grown in my friends back yard garden, and the results are very consistent. The scorpions always have the most flavor (and a GOOD flavor), and the reapers are just plain hot without much, if any, flavor at all. Everyone's taste buds are different too, so I say just eat what you prefer.
@@Akeldama9 Haven't tried the Scorpion, but I love the Reaper, good to see I'm not alone with absolutely loving that 7 or so second bit of bliss before the spice pulls a Kool-Aid Man in your mouth 😎
I love your videos. Between the food, the personality, and the tone of your voice when you’re describing the process, it’s like food ASMR for the soul.
Oh yes, it reminds me of when my siblings got a little creative with their Christmas presents and gave me a box full of snacks and sweets filled or coated with Carolina reaper. As a chili enthusiast, that's when you know they love you 💖
You can build tolerance to capsaicin by increased exposure over time. You can take cayenne pepper supplements in increasing amounts or find ways to beat the heat while getting used to hotter and hotter peppers. I find cottage cheese works pretty well.
I had a friend who worked at a university in germany and researched the best way to get rid of the burn after such a meal. The winner was a freshly toasted toast and mascapone spread on it. The combination of the rough texture of the toast which scrpes off the heat and then the mascapone to cool things off. Don't know if this will even make a dent with this amount of spice but if all is equal this should beat nearly everything
Ed Currie's suggestion is to use lime or lemon juice, the acidity removes the capsaicin from the receptors they're attached to in your mouth. The toast makes sense, but idea behind milk or dairy calming receptors is known as a very temporary relief and more of an agitator in the stomach, so you'll feel worse later on. His method does work wonders as I often eat ghost peppers and such, it makes sense too he is the mad creator of the reaper as well so he would know the cheats to eliminating pain haha.
@ Guga- I am a Pepperhead, Some might disagree with my personal method, I started with Jalapeno and Hatch Peppers. I then worked up to Serrano, and Scotch Bonnet, (Habanero). Basically started from the bottom of the Scoville List and worked my way up. Not that I would eat these with regularity, But worked up to Scorpion, where it was not just miserable. The Bhut Jolokia and the Reaper were very last on the list. Once you get to the level of these peppers, (Scorpion and hotter), they go in hot, and your other "Stuff" comes out hot. I have quit eating the Super Hot Chilis, will still occasionally try something that someone says is hot... but honestly, Jalapeno and Hatch Chilis are my personal favorite and I love cooking with them. For my Chili Beans I make, I go no hotter than Serrano Peppers. For most folks the Serrano Peppers are enough heat. Just my experience using Chili Peppers. For the Polynesian food, (Jerk Sauce, its the Scotch Bonnet I like best for that. -Shane
I love Guga's reaction to spicy foods 😂🤣. Besides that everything looked good especially the side dish 👍. P.S Guga. The heat from the pepper🌶️ comes from the veins inside and not the seeds.
Guga, if you want to become accustomed to eating spicy food, find a flavor of spice you enjoy and start adding it to your food incrementally. Put a little on your eggs, add a touch of spice to your chicken, or sprinkle some in your baked potato. If you enjoy Korean gochujang, try my preferred method: spread a thin layer on your hamburger bun; your taste buds will thank you.
In my experience, it is faster to increase spicy tolerance by continuously eating low-mild spicy (and then slowly increasing spice levels) often rather than to eat crazy spicy food less often. Especially accounting the fact that you eat less if it's more spicy. It's like sports, you get good by doing more, not by playing intensely.
I find the carolina reaper (yeaaaaayyyy local to me) to be very low on flavor. No idea about scorpion, but I actually stay with the habanero and scotch bonnet range, even ghost is low in flavor IMHO. All these high heat hybrids seem to go toward heat and dry heat and nothing else.
You should have tried the scorpion first since it has the lower scoville ranking. It kind of seems like you only think its worse because the Carolina reaper built up properly, more than it being the scorpion itself.
i’m only 2 minutes into the video and my mouth was getting very watery and i started sweating. i remember when i ate a dried carolina reaper pepper as a dare. that was quite possibly one of the dumbest things i’ve ever done in my life. i LOVE spicy food and i love spicy food challenges. but there’s a fine line between spicy hot wings and just pure pain. i had to call off of work the next day because i was so sick. i’ve also been pepper sprayed before (not due to illegal activities) so i’m well-versed in the spice realm 😂
You brought me to tears laughing at you Guga you big Chicken. Oh my that video goes into my funny as heck library. Keep up the great work and thank you for all your effort.
Yeah, because the capsaicin causes pain and the brain releases endorphins as a defence mechanism. This endorphin release is what you end up craving and why spicy foods are addictive.
anybody else always excited for the "i know they dont look good now, but wtach this" and the music stars and you know every key in the song because you watch allllll his vids!!!! love you guga
Why has Guga been only using choice grade steaks recently. My guess is this will give the audience more affordable recipes. But one of the biggest enjoyments of watching steak videos is to see the beautiful marbling and see you cook those that I can’t afford usually
I'll be honest, the spicest thing I've every had was a habanero. I've had many hot sauces before, several that where ghost pepper and spice but nothing really came close to the real habanero pepper. I've always enjoyed spicy, but really at least in the US most "spicy foods" is a dash of ground pepper. Hot sauces are a long way off, and while they are easy to use, and nice to have with shrimp none actually get close to the actual intensity of a real pepper (at least on the higher end).
Fresh habanero is about what you want to build tolerance for anyway. The vast majority of hot sauces don't come even close to that, so you can enjoy their taste and take the hotness as an added benefit rather than as an extremely painful and unenjoyable experience. My threshold these days is that if my whole face goes numb and I start drooling uncontrollably while eating, it's probably a tad too spicy.
I used to think people being into super hot stuff was just them being boisterous or something. I'd never tried anything really hot before but one day at work these guys had some "super hot" salsa. I tried it and I was hooked. It was hot as hell but delicious, and mixed into other foods it was amazing. Come to find it was 3 million Scoville.
Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)
I was able to build up my spice tolerance by using increasingly hotter souces. At first my max was sriracha but I quickly went to jalapeno and habanero souces and then ghost peper. Now one of my favorite souces is one that has 33% of carolina Reaper in it.
I start by drinking a shot of Tabasco, then sriracha. Then I’ll go for homegrown chillis that I’ve neglected and then dried. Scratch my eye a day later and wonder why my face is burning
i was able to build my tolerance by exploding my hemoroids in toilet after accidentally eating some mysterious purple chilli that i got from store and even they didnt know what it was. I was in so much pain that hard to top that.
Just so you know the spice doesn't come from the seeds, it comes from capsaicin inside the pepper. It's the membrane that holds the seeds as well as the thin light-colored ridges on the inside of peppers. Removing the seeds does nothing for taste, only for texture
Yup, it's the white pith that has a higher concentration of capsaicin. So in this instance, where he cut the seeds out, it might actually help a little with the level of spicy. But people who merely scrape and wash the seeds out, but leave the pith in, are doing nothing at all to reduce the spiciness.
I just made some Carolina Reaper hot sauce. I cut the stems off of the fresh peppers, dry roasted them (blistered) in a pan. Then I dry roasted a few cloves of garlic still in the paper until they were soft. After they cooled, I put both the peppers and the pealed garlic into the blender with salt, black pepper, apple cider vinegar, and a splash of water. Blended until smooth. The sauce has a pleasant smoky taste to it and the apple cider vinegar adds just a bit of sweetness. But use sparingly and with caution. It packs a punch.
I'm a stereotypical North American white Canadian dude who lived in an remote village until I moved to a large city. My idea of spicy was a few grains of black pepper. I'll cut a long story short but I started eating Shin Ramyun, homemade kimchee (stronger than store bought) and Jalapeño peppers. That's how I've built my tolerance. That's my story, but I encourage you to make your own series on this.
the best way to build spice tolerance quickly is just constantly consume the level of heat you wanna be at nearly every day. I started putting large amounts of scorpion pepper sauce on burgers, chicken sandwiches, mixing with mayo to dip fries/tots, putting some on breakfast burritos or dinner burritos. After a while of eating it all the time, you will be able to handle any heat level below that sauce with ease. Spice tolerance builds very quickly if you eat it regularly
The ALACRAN PEPPER!!!! Love it!!!!! Always such interesting and intriguing experiments @Guga ... I salute you homie!!!! Keep the videos and content coming man. P.S. I specifically love how you have perfected Steak, by far my favorite meat. Props buddy, I'm staying tuned in for the next one.
Best way to build tolerance is spicy soups! Any of your favorite soups and stews put red pepper flakes and slowly scale up the amount of spice and different spices! def reccomend
so I found that raising your spice tolerance isn't just about gradually eating spicier foods/sauces/seasonings, but simply just incorporating even low levels of spice into your food daily. my sister used to have absolutely no competition in the spice department, then I noticed after eating foods with fairly mild hot sauces on top on a daily basis that one day without realizing it I was able to keep up with her. I think it comes down to extended, consistent exposure just as much as pushing the limits.
Hi Guga ! You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ? Would you make a video about testing different kind of garlic seasoning to find out the best way ? Love you
I enjoy putting Carolina Reaper powder on/in food. A tiny bit goes a long way. It took me a while to figure out ratios so it’s not overpowering, but once I got it figured out it’s pretty good. I think I’d enjoy the scorpion pepper. Thanks for another great video Guga.
I got my tolerance up pretty quick by just diving in the deep end and eating some super hot sauces on everything, i recommend garlic reaper from torchbearer it goes on anything that uses garlic
I am from Trinidad and Tobago, and that scorpion pepper is super hot!!!!! We does roast it and add it to another set of normal roasted pepper, cilantro (shadon benny), roast garlic, and salt. All that is toss in the food processor with a little water and it brought together. We heat oil until it catches fire and toss it in the roasted pepper and stir. you can fry up the pepper if you want but yes and thats it.
I have reapers frozen i use like two for like 2lbs of beef for jerky, but honestly i let them soak in my marinade and then remove before the over night set of marinade, and they still hot hot hot.
i love how momao always mouths out "whats up everybody" without actually saying it, letting guga take the lead in explaining the dish. He is a great partner
I thought I was the only one who noticed this
@@ankitgurung8175 such a special snowflake aren’t you
alright everybody 🐏
i mimic him everytime xD
@@dolangawd4938 SAME DUDE
Maumau is definitely the underrated mystery meat guy x spice king. He took all those spices like a boss.
it was...............NO JOKE
He is on the far end opposite of milk.. the spice. But he cant take milk. Lols
Maumau and Camera Guy Bill need to do a collab somehow... 🙂
@@kyoko703 isn't Angel the camera man?
@@geraldpasion3378 he handles Guga's cheesy stuff pretty well so I'd say he handles it quite good.
I love the way you choose Maumau to test it with you, you can't take the heat and Maumau is lactose intolerant xD
😂😂 so true 😂😂
You know what's funny? What happens if you eat chili peppers and drink milk?
Don't they have lactose free milk in the US? I always use it when I eat extra spicy stuff
@@LastWordKaraoke Yeah, we do have lactose free milk here in the States.
ah is that why he has high spice tolerant? because he can't drink milk to reduce the heat
Everyone's gonna be talking about the steaks, but I made that side dish today, man it's amazing! So simple but so unique and flavourful ^_^
Unique? It’s potatoes and cheese. That’s all he ever does for side dishes.
Juggernaut, you were a cool kill streak reward growing up.
Heh, awesome job! :D I'm sure it was amazing
@@The063091 well if you look at it like that all his main courses are cooked meat so every video is the same, and yet you're still watching. The spicy cheese spread is quite nice , and the thickness of the potato makes for an interesting experience, not like chips but also not like roasted potatoes. So it's not your bog standard mash potato or fries or something. Don't get me wrong it's not revolutionary, I don't mean unique as in you've never tried anything like it in your life, just different than a typical side dish you'd usually serve for an everyday lunch or something :)
@@JuggernautSPQR i commented just this. This channel is supposed to be about sous vide, but all his recent videos have focused on everything but. He could have just grilled the steaks and it wouldn't matter because it's not only just a normal steak again, but the focus was just putting pepper in butter. Not exactly riveting content. I can tell he is running out of content ideas for at least this channel. His side dishes quite literally are just potatoes and cheese, no point in even showing them as they are the same as last time, and have nothing to do with sous vide either way.
@@brahtrumpwonbigly7309 Go watch his other channel. His other channel does steak experiments and has actual unique side dishes.
2 years ago, I set out to build up my spice tollerance by eating every pepper i could find on the scoville chart. I spent about a week to 2 weeks eating everyone raw in sequence, over time, one by one. As the spicier peppers came into play, id start out eating just the flesh and then moved into the white inner parts (the placenta) of the pepper. The Scotch bonnets took me about a month to get used to once I got there. After that, some peppers took longer to get a tollerance for and now Ive done the 1 chip challenge twice and on the last one (newest version), my stomach said no more. Almost ended up in the hospital. Now Im relatively comfortable at eating Da Bomb on just about everything I can but I can only eat so much before it becomes fire culo. Trust me, eat every pepper in sequence and give yourself time. Before you know it, your taste buds will be just as destroyed as mine are now lol.
Had a few of the chips sent to me from the US from family I'm in Canada and the delivery company opened my package and took all 5 and the Christmas card, this video and your comment makes me want to try and get them again lol
@@santen27 man that may have been a blessing in disguise 😂
It's spice tolerance. The real spicy ones can give you a pepper high. Allways get a runny nose with all the super hot peppers. Hotter than habrenaro starts to make watery eyes.
fire culo = true
Bro why did you bother to build up your spice tolerance just to put Da Bomb on everything? Even people that love spicy food think Da Bomb tastes like shit
My mother liked spicy food, so she set out to make sure all of her kids could take the heat. She started slowly adding hotter ingredients into things, and over the years, we just got use to it. I'm delighted about it because it opened up a whole different field of delicious foods. If I had to recommend a way to start building your way up, find the spice that just starts to make you uncomfortable and stay there until you get used to it. Continue pushing forward until you hit your goal.
As a Trinidadian, I must admit to shouting "YES!" when maumau said he liked the flavor of the scorpion best🤣🔥🔥
Same here bro, I literally just made some fresh scorpion pepper sauce today too😂
I LOVE Morugas! I'm growing them!
first time I had a scorpion pepper I was in pain for almost 45 minutes, but the flavour is just something else, definitely a winner from all the high scoville peppers.
@@AnabolicGoat Use with caution! I've a friend who grows commercially. I once got 2kgs of assorted superhots. That stuff is so powerful it ate through 3 layers of latex gloves and my hands spasmed LOL
@@feiryfella Capsaicin doesn't eat through latex. Incorrect
High spicy tolerance means high pain tolerance. Guga probably cries at a papercut while maumau is one of those "i'll just walk it off" type of guys.
Alright give me the "Scorpion and Carolina Reaper dry ageing experiment".
A pepper from my country. You have it dried, we usually use it fresh and roast them before making pepper sauce.
The way I built up my spice tolerance was going up and up in spice over time. Great video again!!
I came to say the exact same thing. Just keep eating spicy food. My friends and I went through the hot ones gauntlet a few dozen times over the course of a year and yeah it still hurts, and to hell with da bomb, but you just kinda get used to dragon breath.
it's similar with bullet tolerance - first you start with .22sr then .22lr and you can withstand a max of 9mm if you are tough enough
To build your pepper tolerance, swish the "spicy bite" around longer on the palette. This does two things: A) dilute the swallow with added saliva (saving the gut during practice) and B) ph balance the pepper oils specific to your body's ph (saliva; adaptation). Keep the heat all upstairs and never downstairs and "practice" gets a lot easier.
So I'm not the only one who gets hiccups eating those hot peppers! 😆 I'm glad you enjoyed it guys those peppers are no joke 👍😁
You should watch Sean Evans and Chili Klaus eat Carolina reapers. Amazing video.
Hiccups are a totally normal reaction if you are not a pepper head! XD
Dude, I get the most painful hiccups when I eat spicy food. You're not alone.
Hiccups are nothing new. My dad gets em for like 20 min every time 😂
No no no no, he called it "Hipscups" if you listen 8:55
thanks for always having a control, your reactions are so honest, and that helps me understand your experience a lot. Keep up the great work!
Maumau in the beginning: "OMG, is it SPICY? :O"
Maumau at the end when everyone else has fainted of the spice: "Soo, y'all gonna finish that or not?"
Aside from the amazingly high quality culinary content of this channel, Guga always delivers with heaps of humor and good cheer which makes every video like a blast of fresh happiness!
Friend of mine made a similar powder but with habanero, scotch bonnets, and ghost peppers. I’ve been using it for years, a little goes a long way. I should try something like this
Advise to Guga. I like spicy food. I have a high tolerance to spicy food. Speed is not the key. If you want to build tolerance just start adding the peppers that are spicy but not enough that you can't eat anymore. Put them in your favorite food and in time you will notice that it gets easier. Then you can increase to the next pepper. But a bit of advice since you already like butter chicken you can use that as your spice-tolerance food. Everytime you want to increase your spice tolerance you cook the butter chicken with the pepper you can handle. Now once you feel you can increase the pepper just do so but have a side dish with plenty of dairy. That's why your side dish with the cream cheese worked in helping alleviate the spice. But you have to accept the fact that the process of slowly increasing your spice tolerance will be painful. I remember in one of your videos that you did martial arts when you were younger. In martial arts, you took most of the beating before you got better and did the beating. That's how it will be with your spice tolerance. You will take in alot of the heat before you can get used to it. So eat enjoyable foods to make the journey far less painful and more rewarding.
As someone from Trinidad I can personally vouch for the intensity of the scorpion pepper's flavour. The tail end of the pepper alone will flavour an entire pot. Guga ground up A FEW... AS IN MORE THAN ONE. His digestive system will not be thanking him. (Written at 4:27 in the video).
One of those the day after dont leave the house one? As well as stock up on the ice cream and yogurt?
I think you mean you can spice an entire pot with just the tail end. You can't "flavour an entire pot" with just a part of a pepper
@@MarkW1210 Yeah thats what I meant. Please excuse my broken english island twang.
@@NavySeal6474 😘
Fyah in de pot yo. Don kno.
I don't remember how I stumbled across this channel but it has been literally years but as time progressed every now and then I look forward to the side dishes more. Regardless it has been like around 4 years but I still want to make a sous vide steak. One day I will, this channel has inspired me many ways. I can also just watch this if I want to be happy so that is always a plus. Thank you for everything over the years
Get a sous vide, already! It's so easy. That's the best part, is that you can't screw it up.
I've actually been doing this sous vide for about 2 years now since i found your channel. When i learned about SV the first thought that hit me was "How would this work with steak and Carolina reapers?"
Seven hundred and nine thousand people barely realized there would be steaks involved as they clicked on this video to hear, DaMN das spicy BoI!!
You are a brave man. I've heard of horror stories when some friends tried making spice powder out of some scorpions. They weren't gentle about opening up the processor and the dust plume... you can guess.
A tip to build your spice tolerance is slowly incorporate it daily, start with black pepper if that is too much , then work up to adding some hotsauce to everything that will taste better with it. Before you realize it, you've got a tolerance.
Chris you are 100% correct but the way I went about gaining my tolerance was different I just kept diving into the deep end went straight from Jalapeno Pepper's to Ghost peppers
Yea that's the slippery slope I slid down. I am now limiting myself to Habanero, and am getting immune to it. Need to switch to scotch bonnets - without going up in the scoville's just a different flavor profile. I was all the way at ghost (before the reaper was made) and went to reaper almost as soon as it was released. BTW there's a 1000 sellers of reapers on local craigslist and marketplace around me. I'm staying with Habanero and switching to others in the same range when I get immune.
I just want everyone to know black peppper if that’s spicy too you good luck
Oh man I can't imagine the pain. I experienced something similar when making some chili powder mix but I was only using basic peppers like chipotle and arbol so some heat but nothing like scorpion pepper level.
@@Hellraiser988 Yeah, the guy that grows those peppers seems to have to do the same thing to maintain his tolerance. So he's snacking on the reaper and scorpions during the day. I'm sure that would work for Guga if he survived the initial experience. ;)
MauMau is like a Lvl 90 character going back to the first quest 😂
Scorpions are really tasty. Definitely my favorite of the challenge peppers, but a scorpion vs. ghost pepper challenge would be better, since the two have such highly contrasting taste profiles.
Ugh. Scorpions are just smokey pain, reapers have a more pleasant taste for a few seconds until their heat kicks in.
I've never heard them called "challenge peppers", but I can see why people would call them that. The universally accepted term for them is just "superhots". Scorpions are definitely the best tasting superhot variety I've ever had. Reapers have a tiny bit more heat, but almost no flavor at all.
@@Akeldama9 Many different things affect the taste and heat of a pepper. I've never had a scorpion that tasted smokey though. I have some smokey ghost pepper powder that I use every now and then, but it was flavored that way. Maybe the only scorpions you've tried had added smoke flavor if you think they are just smokey pain. Every time I've had scorpions from many different places, they were always BY FAR the best tasting superhot peppers I've ever had. When it comes to reapers, I love the heat they can add to a dish, but I never eat them for the flavor, because out of all of the reapers I've ever had, there really hasn't been any flavor at all, only heat. I've had both scorpions and reapers (as well as many other superhot varieties) from several places around the USA with different growing conditions, including some grown in my friends back yard garden, and the results are very consistent. The scorpions always have the most flavor (and a GOOD flavor), and the reapers are just plain hot without much, if any, flavor at all. Everyone's taste buds are different too, so I say just eat what you prefer.
@@Akeldama9 Haven't tried the Scorpion, but I love the Reaper, good to see I'm not alone with absolutely loving that 7 or so second bit of bliss before the spice pulls a Kool-Aid Man in your mouth 😎
@@msihcs8171 I call that the fuse!
I love your videos. Between the food, the personality, and the tone of your voice when you’re describing the process, it’s like food ASMR for the soul.
Oh yes, it reminds me of when my siblings got a little creative with their Christmas presents and gave me a box full of snacks and sweets filled or coated with Carolina reaper. As a chili enthusiast, that's when you know they love you 💖
8:26 HAIL NAH
You can build tolerance to capsaicin by increased exposure over time. You can take cayenne pepper supplements in increasing amounts or find ways to beat the heat while getting used to hotter and hotter peppers. I find cottage cheese works pretty well.
Guga needs to collab with Johnny Scoville from Chase the Heat!
yaaay, watching early here!
*Still waiting for dry age steak in Indomie Goreng seasoning*
THIS
bjir
OH GOD you gave me such good ideas...
going meat shopping tomorrow! xoxo
PS: you look absolutely stunning if I might add!
8:24 I died on this edit Guga too funny
I had a friend who worked at a university in germany and researched the best way to get rid of the burn after such a meal. The winner was a freshly toasted toast and mascapone spread on it. The combination of the rough texture of the toast which scrpes off the heat and then the mascapone to cool things off. Don't know if this will even make a dent with this amount of spice but if all is equal this should beat nearly everything
My trick to curbing the pain is munching on salty corn tortilla chips. I don't know if it's the corn or the salt but it works.
Ed Currie's suggestion is to use lime or lemon juice, the acidity removes the capsaicin from the receptors they're attached to in your mouth. The toast makes sense, but idea behind milk or dairy calming receptors is known as a very temporary relief and more of an agitator in the stomach, so you'll feel worse later on. His method does work wonders as I often eat ghost peppers and such, it makes sense too he is the mad creator of the reaper as well so he would know the cheats to eliminating pain haha.
@ Guga- I am a Pepperhead, Some might disagree with my personal method, I started with Jalapeno and Hatch Peppers. I then worked up to Serrano, and Scotch Bonnet, (Habanero). Basically started from the bottom of the Scoville List and worked my way up. Not that I would eat these with regularity, But worked up to Scorpion, where it was not just miserable. The Bhut Jolokia and the Reaper were very last on the list. Once you get to the level of these peppers, (Scorpion and hotter), they go in hot, and your other "Stuff" comes out hot. I have quit eating the Super Hot Chilis, will still occasionally try something that someone says is hot... but honestly, Jalapeno and Hatch Chilis are my personal favorite and I love cooking with them. For my Chili Beans I make, I go no hotter than Serrano Peppers. For most folks the Serrano Peppers are enough heat. Just my experience using Chili Peppers. For the Polynesian food, (Jerk Sauce, its the Scotch Bonnet I like best for that.
-Shane
I love Guga's reaction to spicy foods 😂🤣. Besides that everything looked good especially the side dish 👍. P.S Guga. The heat from the pepper🌶️ comes from the veins inside and not the seeds.
Been watching you on both your channels for a while now and you're just awesome Guga! Keep up the great work!
A good way to build up the tolerance is to simply eat a lot of it, to start out just eat something like a mild salsa daily.
Guga, if you want to become accustomed to eating spicy food, find a flavor of spice you enjoy and start adding it to your food incrementally. Put a little on your eggs, add a touch of spice to your chicken, or sprinkle some in your baked potato. If you enjoy Korean gochujang, try my preferred method: spread a thin layer on your hamburger bun; your taste buds will thank you.
I wonder how long your spice grinder and food processor will have left over spiciness.
Guga still took that reaper like a champ though. I’d probably be crying
In my experience, it is faster to increase spicy tolerance by continuously eating low-mild spicy (and then slowly increasing spice levels) often rather than to eat crazy spicy food less often. Especially accounting the fact that you eat less if it's more spicy. It's like sports, you get good by doing more, not by playing intensely.
There's zero heat in the seeds. The heat is in the placenta-the white pith. I take seeds out because of the texture, not the heat.
I find the carolina reaper (yeaaaaayyyy local to me) to be very low on flavor. No idea about scorpion, but I actually stay with the habanero and scotch bonnet range, even ghost is low in flavor IMHO. All these high heat hybrids seem to go toward heat and dry heat and nothing else.
08:56 "oow the hippscups came everybody" hahaha nice one
You should have tried the scorpion first since it has the lower scoville ranking.
It kind of seems like you only think its worse because the Carolina reaper built up properly, more than it being the scorpion itself.
i’m only 2 minutes into the video and my mouth was getting very watery and i started sweating. i remember when i ate a dried carolina reaper pepper as a dare. that was quite possibly one of the dumbest things i’ve ever done in my life. i LOVE spicy food and i love spicy food challenges. but there’s a fine line between spicy hot wings and just pure pain. i had to call off of work the next day because i was so sick. i’ve also been pepper sprayed before (not due to illegal activities) so i’m well-versed in the spice realm 😂
I'd love to see Guga on Hot ones.
You brought me to tears laughing at you Guga you big Chicken. Oh my that video goes into my funny as heck library. Keep up the great work and thank you for all your effort.
The more spicy you eat the more you'll crave it after a while.
Yeah, because the capsaicin causes pain and the brain releases endorphins as a defence mechanism. This endorphin release is what you end up craving and why spicy foods are addictive.
@@grammarofficerkrupke4398 💯
@@grammarofficerkrupke4398 So, like cutting then.
@@muffinman2946 Not sure🤔
anybody else always excited for the "i know they dont look good now, but wtach this" and the music stars and you know every key in the song because you watch allllll his vids!!!! love you guga
Why has Guga been only using choice grade steaks recently. My guess is this will give the audience more affordable recipes. But one of the biggest enjoyments of watching steak videos is to see the beautiful marbling and see you cook those that I can’t afford usually
Maybe that's the available ones from his butcher Emilio. Or he's saving up money for another crazy challenge?
@@totsbig He doesn’t need to save money
@@alevator606 I'm just blind guessing, because otherwise, it's kind of noticeable why does he downgrade.
Love it when these guys get together!!
I'll be honest, the spicest thing I've every had was a habanero. I've had many hot sauces before, several that where ghost pepper and spice but nothing really came close to the real habanero pepper.
I've always enjoyed spicy, but really at least in the US most "spicy foods" is a dash of ground pepper. Hot sauces are a long way off, and while they are easy to use, and nice to have with shrimp none actually get close to the actual intensity of a real pepper (at least on the higher end).
Habanero is a good option if you want some heat without to much pain. I have a mango habanero sauce i use if i want to spice things up.
Fresh habanero is about what you want to build tolerance for anyway. The vast majority of hot sauces don't come even close to that, so you can enjoy their taste and take the hotness as an added benefit rather than as an extremely painful and unenjoyable experience.
My threshold these days is that if my whole face goes numb and I start drooling uncontrollably while eating, it's probably a tad too spicy.
Habanero are great, they pick you in the chin really hard, then fade off so you can taste the rest
I used to think people being into super hot stuff was just them being boisterous or something. I'd never tried anything really hot before but one day at work these guys had some "super hot" salsa. I tried it and I was hooked. It was hot as hell but delicious, and mixed into other foods it was amazing. Come to find it was 3 million Scoville.
Hey Guga, thanks for your great videos.
After watching your videos, I have three requests for future videos:
- Please try some other cattle breeds than wagyu and American beef.
- How do you clean all your pans and other cooking ustensils so they continue to be so shiny ?
- Please cook a foie gras in a terrine using sous vide.
And yes I'll repeat those requests often. ;)
Guga DO BACON CRUST STEAK
Guga nice job, you tried it like a trooper and you created a new word all in one video. Love it. 8:55 Hipscups came
I was able to build up my spice tolerance by using increasingly hotter souces. At first my max was sriracha but I quickly went to jalapeno and habanero souces and then ghost peper. Now one of my favorite souces is one that has 33% of carolina Reaper in it.
I think I did it wrong and just went straight to the Reaper, adding a little more each time.
I start by drinking a shot of Tabasco, then sriracha. Then I’ll go for homegrown chillis that I’ve neglected and then dried. Scratch my eye a day later and wonder why my face is burning
i was able to build my tolerance by exploding my hemoroids in toilet after accidentally eating some mysterious purple chilli that i got from store and even they didnt know what it was. I was in so much pain that hard to top that.
8:24 WAAAAAAAAHHHH!!! 😂😂
8:26 HEEEEELLL NOO!!
Just so you know the spice doesn't come from the seeds, it comes from capsaicin inside the pepper. It's the membrane that holds the seeds as well as the thin light-colored ridges on the inside of peppers. Removing the seeds does nothing for taste, only for texture
Yup, it's the white pith that has a higher concentration of capsaicin. So in this instance, where he cut the seeds out, it might actually help a little with the level of spicy. But people who merely scrape and wash the seeds out, but leave the pith in, are doing nothing at all to reduce the spiciness.
Imagine snorting that fat line of pepper 😂
I just made some Carolina Reaper hot sauce. I cut the stems off of the fresh peppers, dry roasted them (blistered) in a pan. Then I dry roasted a few cloves of garlic still in the paper until they were soft. After they cooled, I put both the peppers and the pealed garlic into the blender with salt, black pepper, apple cider vinegar, and a splash of water. Blended until smooth. The sauce has a pleasant smoky taste to it and the apple cider vinegar adds just a bit of sweetness. But use sparingly and with caution. It packs a punch.
I guess next is pepper spaying a steak 🥩
😂😂😂
“The Hips Cups came everybody” lol 😂
I would’ve said the same thing if I ate one of those good, but flaming steaks🔥
After a year or two of only seeing guga foods videos in my feed, it was kinda nice to see the old SVE video style again
I'm a stereotypical North American white Canadian dude who lived in an remote village until I moved to a large city.
My idea of spicy was a few grains of black pepper. I'll cut a long story short but I started eating Shin Ramyun, homemade kimchee (stronger than store bought) and Jalapeño peppers. That's how I've built my tolerance. That's my story, but I encourage you to make your own series on this.
Lmbo. "the hiccups came. Did you hear it mamao. The hip cups came" had me rolling
“The hips cups came errbody” 🤣🤣🤣🤣❤️
the best way to build spice tolerance quickly is just constantly consume the level of heat you wanna be at nearly every day. I started putting large amounts of scorpion pepper sauce on burgers, chicken sandwiches, mixing with mayo to dip fries/tots, putting some on breakfast burritos or dinner burritos. After a while of eating it all the time, you will be able to handle any heat level below that sauce with ease. Spice tolerance builds very quickly if you eat it regularly
The ALACRAN PEPPER!!!! Love it!!!!! Always such interesting and intriguing experiments @Guga ... I salute you homie!!!! Keep the videos and content coming man.
P.S. I specifically love how you have perfected Steak, by far my favorite meat.
Props buddy, I'm staying tuned in for the next one.
Best way to build tolerance is spicy soups! Any of your favorite soups and stews put red pepper flakes and slowly scale up the amount of spice and different spices! def reccomend
I watch guga like he’s the cooking channel nowadays. Half this stuff I plan on trying. Especially some of these side dishes.
so I found that raising your spice tolerance isn't just about gradually eating spicier foods/sauces/seasonings, but simply just incorporating even low levels of spice into your food daily. my sister used to have absolutely no competition in the spice department, then I noticed after eating foods with fairly mild hot sauces on top on a daily basis that one day without realizing it I was able to keep up with her. I think it comes down to extended, consistent exposure just as much as pushing the limits.
By far the best part of this video is the return of Maumau!!
8:26 that hell no is everything
8:56 not the hips cups! 😆 LOL!!
Let’s start a petition to get guga his own show, this man’s commitment to quality in his videos is unmatched !!
Uuhh... he has one bigger than this one called Guga Foods.... What?
@@noname-ng6sj lol I’m well aware bud, I’m talking about on a network
Hi Guga !
You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ?
Would you make a video about testing different kind of garlic seasoning to find out the best way ?
Love you
I think he has made a video about this before iirc
I enjoy putting Carolina Reaper powder on/in food. A tiny bit goes a long way. It took me a while to figure out ratios so it’s not overpowering, but once I got it figured out it’s pretty good. I think I’d enjoy the scorpion pepper. Thanks for another great video Guga.
Props to Guga for performing the culinary equivalent of pepper spraying himself just to find out if the peppers actually taste good.
Guga when Angel curses: “bro this is a family channel! No cursing!”
Guga when spicy steak: fills entire swear jar inventory of the internet
Maumau definetely acquired his new super spice king form LMAO
8:56 "THE HIP CUPS CAME EVERYBODY!!" _ GUGA lol
He got the “hips cups” 8:56 😂
i love maumau more because of this video
bc i freaking love spicy food 😍
Tinctures are a great way to quickly build up tolerance, that and just regularly eating even slices of hot peppers.
Guga is killing me. Love it 😂😂😂
".... Maumau is not human."
Yep. Guy is a SPICE WARLORD.
@Sous Vide Everything
You should get pure capsaicin hot sauce and put it on a steak.
Maumau definitely knew what was coming, you can smell Carolina Reapers from a few feet away. I don't blame him for avoiding that jalapeno lol
That wood you served the potato side dish on it really looked cool!
Lol the "hipscups" came.... you have me cracking here Guga
I got my tolerance up pretty quick by just diving in the deep end and eating some super hot sauces on everything, i recommend garlic reaper from torchbearer it goes on anything that uses garlic
Hahahaha I cnt believe he said I cnt stop laughing. Love you videos
I am from Trinidad and Tobago, and that scorpion pepper is super hot!!!!! We does roast it and add it to another set of normal roasted pepper, cilantro (shadon benny), roast garlic, and salt. All that is toss in the food processor with a little water and it brought together. We heat oil until it catches fire and toss it in the roasted pepper and stir. you can fry up the pepper if you want but yes and thats it.
Even your hand was red! LOL Great video. :)
Mad respect to Guga. He put himself through his own personal hell for a UA-cam video.
i just love your videos pls never stop making them
Maumau flexing on Guga with that extra layer of spices on the meat.
I have reapers frozen i use like two for like 2lbs of beef for jerky, but honestly i let them soak in my marinade and then remove before the over night set of marinade, and they still hot hot hot.
9:36 Is when everyone realizes that MaMao tongue is made of NFT