Okay, everybody this is going to be a very special day.
I am here with my friend Michael, and we're going to eat a bunch of chili peppers that were very cruelly sent to me
by a fan of the show, Josh.
Josh,
thank you.
Thanks a lot, Josh.
He sent me six different peppers which I have here, and Michael and I are going to eat these on
camera, and try to break down the flavor
that is behind all the pain. And I asked Michael to help me because Michael had a very bold statement.
I have a hard time tasting spice these days-- unless things are very, very hot.
So if you eat like a jalapeno,
how spicy is that to you? It tastes like a bitter bell pepper to me; there's no spice.
It's like jalapenos I just cannot taste the spice.
That's, yeah, that's that's a very manly thing to say cause I,
I like hot things but it's got like to be in food. Like eating a jalapeno on its own is it's like brutal to me.
What we're gonna do is, we're gonna start with the
milder peppers, and then we're gonna go on and get a little bit hotter. That way, you know,
the heat of the hotter peppers is not going to affect the milder ones.
So, the mildest one that I have here is this pepper here, and
Josh was kind enough to send me some information about this one, which I'm going to read. This is
Baclouti pepper, which I'm sure I'm saying wrong, and it's between
1,000 and
5,000 Scoville units. As a comparison, a jalapeno is
2500 to 8000. You know, this is not as hot as a jalapeno,
so this one is pretty mild. This is a pepper that is native to Tunisia, and is usually used in its dry form.
It's a crucial part of the North African condiment harissa. By the way,
as we do these videos, we're going to have different types
of
"painkillers" to affect
the heat in our mouths. You know,
some people they drink milk, other people they drink beer, yogurt or like whatever.
So, we're gonna try a few different things that people use to try to combat like the heat. So, for this particular,
episode we are going to try a suggestion that Josh had:
cereal. I don't think this is gonna work at all. I'm gonna go on record: I think Josh is wrong. Okay. This is a bad idea.
Not that I think that... You hear that Josh? I don't think that this is going to...
I'm glad that we're doing this on the first one is what I'm saying, instead of like on the last pepper we do.
Yeah, I think like for me, I think probably the best would be like how they do it in India, where they'll put like yogurt.
Correct. I think that probably the
concentrated milk product is kind of what you want. Ready? Here, cheers! Cheers.
I taste heat. Do you taste heat?
Not really. That's a lot like a bell pepper. It does taste like, um, like a red bell pepper
but with spice to it.
And the heat is like
less than a jalapeno. It tastes like
a cooked jalapeno, or like if you have like a jalapeno popper or something.
Those are kind of like a little bit hot.
It's reminding me of like the heat that you get from a popper.
That's actually really tasty though. Yeah.
I could see that going well in a chili. Yeah. I'd say for like sweetness, it's maybe a
little bit sweeter than a bell pepper-- like a ripe bell pepper.
Yeah, it's got some nice flavor to it. Mm-hmm. Even raw. Like I can put that on a salad or something. Yeah.
Yeah, I can see that. It's not bad but nothing
especially stands out to me flavor-wise. So, I think we need to have like some sort of like scale
for heat, and I think this is probably a good place to start.
Let's say I think we have like a level of like 1 to 10 for heat.
Let's rate it in peppers. What's that? We'll rate it in peppers-- one to ten peppers. Exactly.
This is one pepper. You think this is one pepper?
Well, yeah in terms of hot peppers this is... Yeah, for hot peppers.
So it's not, like a bell pepper would be a zero. Right. I'd say this is a one. A jalapeno would be a two.
And we'll find out what goes on from there because frankly I haven't had something that I would call a ten.
This is a
creation that
Josh actually bred himself. So this is not a typical
pepper out there. This is he calls it a Mutt pepper
because it's just a combination of different peppers that he has
bred into something that he likes. So this is his own special pepper. He said that they are
comparable to a very hot serrano pepper.
They have some Tabasco lineage along with habanero and possibly some Thai peppers.
When we ate the the last pepper, we did not need to resort to cereal. This one, this time
we probably will. Didn't realize Josh was this serious about
peppers. Like he's
Frankensteining his own peppers. Yeah, that's pretty hardcore. Yeah.
Now I'm starting to think that the cereal might actually work.
So here's a glove for you. Thank you. In case you want to be careful getting this on your skin.
And by the way, we're going for
finding flavor here, like not just torturing ourselves. So, we're not going to be eating like big chunks of pepper.
We want to like actually detect like what these things taste like. If you want to see people hurt themselves,
there are a lot of videos on YouTube of that, but we're trying to make this at least
somewhat scientific. So I mean...
But we may record some of that other stuff, you know Patreon extras, right?
Of us just like crying on the floor,
covered in cereal.
That one's actually fruity.
Okay. It's got like a raspberry type vibe to it.
The heat isn't affecting me that much
yet.
But it feels like it's building a little bit. I did feel a little something.
It reminds me of like
a dry chili pepper. Yeah, but there's...
it's not even like... the weird thing is, it's not sweet, but
flavor-wise there's like something to it that reminds me of a raspberry.
Mm-hmm.
So there's like... Like a berry flavor to it. Yeah.
I think I get that a little bit. It doesn't taste just like bell pepper with heat. It does have a
fruit taste. Yeah. The heat isn't actually that bad. No, but I like that. Good work, Josh. Nice one.
This is something I can see using to
cook with. The kind of heat I'm feeling, I don't know if you're getting it, it's like not my tongue. It's my throat-- that's where I'm feeling it.
Yeah, like the back of my palate is like feeling hot. Like one to ten,
where
two is a jalapeno. I guess this is a three, cause this is definitely spicier than a jalapeno.
Yeah, I think so too. I would say like a two and a half or three
out of ten. Do you still taste the heat? I do. Do you want to try the cereal? Oh, that's a good idea, yeah.
I want to try that again on a spicier pepper. Yeah, it's not,
I mean I still feel the heat, but it kind of like covers it up a little bit. It's just
like having something else. Yeah, it's like distraction. I think maybe like cereal with milk in it,
that might be better than milk alone. Maybe just give it a little bit more flavor and sugar and stuff like that.
But on its own it's helping, maybe a little bit.
All right, so I think that's it. I hope you guys enjoyed watching it. And again, thank you, Josh.
Josh wanted me to tell everybody that
to go and support your local farmers' market, which is always good advice to do that.
Michael, he's an accomplished comic book artist. So, if you want to check out his stuff, check out his information in the links below, and
yeah, see you next time.