If you'd like to give one of these recipes a try or perhaps even get hold of the recently even hotter Project X chilli (maybe i'll do a video on that soon!) here's a link to give them a go, with some notes from my burnt mouth! barrylewis.net/recipe/cooking-the-spiciest-recipes/
That was super fun video, you did it bro, I could never eat those. I hate spicy food and 100% agree with what you said, why would you ruin a curry's flavour with such spicy chillis, lol.
Barry, mate, I don't know for how many years I have been watching you (must be 5+ at the very least), but I just wanted to say thank you for so much entertainment and laughs throughout it all. Like for many, the last few years have been exceedingly hard, but you have always found a way to make me smile. Thanks for being such a fantastic human, and sharing that with us.
is this a real problem or just a worldwide inside joke that i'm not in on? capsaicin should be broken down into component parts well before nearing the colon.
about dyeing, kashmiri peppers (300-1k Scoville) are dried and blitzed and used in cooking to give the red tandoori colour but often places cheap out and use food colouring. I think I have 8 or so left in the freezer from last years harvest
I never usually comment but Barry you made me laugh so hard. Bless you for trying something way out of your comfort zone - and being game for a laugh. Hope you’ve cooled down now!
The part of the pepper that holds the most heat is, disgustingly, called the 'placenta'. It is the almost fuzzy, soft sponge looking stuff that is all around the seeds and it's saturated with capsaicin. That's why people think the seeds are the hot part but actually, seeds have no heat by themselves. Once you eat something proper spicy and you push through it long enough you will notice an "endorphin dump", where you will notice that all of a sudden, you're not in pain anymore and your whole body feels so great. It's a nice side effect of liking very spicy food.
Was looking for this to check if anyone else was going to let him know. In addition to that, the main reason to remove the seeds is because they add a bitterness to the flavour that can be unpleasant.
Oh my!!! Very brave 😲 I could never tolerate heat like that 🔥 Glad you made it through 🙏🏻 Thank you for the laughs too 😂 Love your picture with Boston of Back to the future ❤ So fun!
The seeds of a chilli do not contain most of the heat! It's the light flesh inside the chill that holds the highest concentrations. It just so happens that when you scrape the seeds out, you scrape the spicy flesh away too.
Unfortunately, the parentage of the carolina reaper and pepper x are unverified, and it's likely he just stole the 7 Pot Primo from it's creator (who goes by Primo) and did the last of the leg work to make it slightly hotter. Ed Currie is certainly amazing and done great things, but I personally think he needs to pay his due to Primo and at least give him some credit.
The first time I tasted a Carolina Reaper sauce, I took a drop, find the taste really pleasing, had my mouth on fire for one full hour and then started again cause it was really good.
Oooo Sichuan 'firecracker' chicken is one of my absolutely favourite dishes. Love that fantastic numbing taste of it combines with fried chicken. Absolutely wonderful.
I've grown superhot peppers before and the ghost peppers and reaper peppers have a wonderful but strong fruity smell that I love, but don't want to eat. I've found heavily buttered toast to be the best thing for relieving the pain. I seriously admire Smokin' Ed's ability to grow and eat peppers. I make a reaper and apple chutney that we love to pair with field peas or fish.
I think a congratulations is in order Barry! You definitely deserve some major kudos for what you did for this video! You really went all out and didn't wimp out in slightest! I loved seeing your reaction, it was like we could the whole process of your mind and your senses were opening up to a whole new world of pure spiciness play in real time on your face. @16:49 right when you put the spoon in your mouth, in a bout 3 seconds your whole face turned red...You didn't even need to speak, you could just tell that curry was on a whole another level of spicy..LOL, i was just waiting for the steam to start pouring out of your ears and your eyes to pop out all cartoon style! It seems you got a sense of why so many people love spicy food, and even though you said you won't be trying any more reapers(which 100% understandable, even the biggest of spicy lovers just can't handle that. Although I gotta say you handle pretty darn well for a spice novice!)...I really think you've just started down your own path of becoming a spice lover. Once you get the taste for spicy food, it's hard to ever go back!
I’ve never laughed harder at a Barry Lewis video. Your pain is our pleasure, and I thank you for your service. Also, if you ever get a chance to travel to the Caribbean, Jerk chicken there is charred over a wood fire which gives it this level of smokiness that is out of this world.
Hi Barry, a tip from someone who regularly eats very spicy food. Get a jar of peanut butter. Put 1 heaped teaspoon in your mouth and work it round. Cools the spice right up.
Granulated sugar. slosh it around in your mouth and put on your tongue and grind it against the top of your mouth, the grit helps remove the little heat particles and the grinding opens your tastebuds to get the heat out quicker
Thank you Barry for taking one for the team! Good thing you saved some for Mrs.B! My brother grew some Bhut Jolokia- yeah, as they were growing- the dog stayed away from it. They (yes- it fruited 3), they were quite pretty as they ripened into a brilliant orange. They were chopped up carefully- no seeds- and mixed in with some freshly chopped jalapeno to bring the heat down if/when they will be cooked into something- not brave enough. If you look closely in zip-loc bag of chopped green jalapenos and green bell peppers- you can see specks of the BJ (Bhut Jolokia) That's enough to hurt.
You are a brave man. When I met my husband 30 years ago, he said, “Spice mocks me”. I guarantee he would now not be able to handle anything hotter than your first dish, which I know I cannot do.
As for scotch bonnet? I'm not a massive fan of really hot 'heat' - best way I found to use scotch bonnet, when I needed to, was so just stick a few cuts into one with a knife, put the chilli in a glass of water, leave it an hour, then throw the chilli away and use the water. Plenty of flavour, not too horrendous heat.
You're a brave man, Barry. I grow super hot chilies and even I would never use multiple Reapers in any one meal, let alone leaving in the seeds. The exception is my fajita marinade, which takes two whole super hots per flank steak, but most of that stays in the bowl when the meat is taken out. A tip for anybody thinking of growing super hot chilies but who thinks it might be a waste since they won't use up a harvest: peppers freeze well and keep basically forever in the freezer. I've got peppers from two years ago I'm still using. I've also dried them in a dehydrator and made my own ridiculously hot pepper flakes. Between these two preservation methods, I've made a single season's harvest last for years worth of spiced up food.
I know I like to say that "It's not a Barry video unless he burns himself," but damn, man. You took that to a new extreme. Don't torture yourself with pepper x, knowing your limits is important.
Just have to say Barry, I don't think I ever laughed so hard @ 1 of your vids as I just did. God Bless you. I myself don't do any heat. But ironically my son loves it.
When you added the hot pot sauce with the chilli’s I was thinking are you mental 😂😂 Chinese hot pot is spicy on its own already 😂 but it’s delicious when you have it proper Chinese hot pot style
At work once we all thought it would be funny to do the ghost pepper challenge.. 2 mins later cut to 5 grown men fighting over a bottle of milk while crying. 😂
Went to Jamaica earlier this year for the first time. Feel in love with all the food including the amazing jerk chicken. I would highly suggest going. Also, eating spicy food triggers your body heat receptors and make your body overheat or even give you the sensation you are on fire.
Barry, This is like trying to learn how to swim by being dropped in the middle of the ocean. You obviously enjoy the flavor combinations and are tolerating really high levels of scoville heat. To go into training make the dishes but start with a sliver of the hottest chilies. enjoy the kiddie pool with some floatation devices. And the next time put a bit more. Love your content! Jacques Mexico.
Well done dude I bow to your dedication I spent 5 years in Malaysia and tried all sorts and levels on food, having come home my family cannot stand even my lowest of tolerance 😂 I applaud you 😂😂
I'm a HUGE spice lover so this video is right up my alley! I may have to take notes 👍😜 I blame my Mum, she used to make curries with 0 spiciness, then upped and upped the spice levels till I loved it, I use Encona Hot Sauce like ketchup now 😅😂😂
One Reaper for that pot should have been already plenty for us people in the european hemisphere. I have a co-worker from Hyderabad, India. He once brought me some homemade chicken curry to try and he said, he tuned it down for me to a third the amount of chilli he usually would use. It was very tasty in terms of all the spices he used but the heat was still on the edge of enjoyable for me. I was able to finish it a day later but my intestines had a hell of a ride for quite some time 😆A few days later he told me, that the city he is from is known to be the "spiciest area" in all over India. He asked me if I want to try some stuff with the full heat in it but I politely refused to because I know what happens, when you're not used to eat that hot . Got almost unconcious once because of that.
I am sweating just watching this lol. Sichuan peppercorns aren't as hot as you might think, the hairy bikers used them for their 5 spice belly pork which I can recommend.
Barry, you are one brave SOB lol. The hottest pepper I have eaten (by mistake) is Habanero at a restaurant when I ordered a Habanero burger thinking i was ordering a Jalapeno burger. Needless to say, I made that order while I was tired after a long road trip lol.
Last year I tried growing my own Carolina Reaper chilis for the first time. I had a lot of fun coming up with different types of hot sauces and bottling them for later use. My heat tolerance must have quadrupled this last year, haha!
it's not the seeds that are the hottest part of a pepper Barry, it's the white membrane surrounding them, by the way did you get the dried ghost peppers from chilli wizards? they do them at a great price and I have tried one although it wasn't the tastiest thing but wasn't as bad as carolina reaper chocolate, I didn't swallow the dried ghost pepper in the end as there was no benefit to it but I do use ghost pepper mash and can take small amounts of it straight
"ive gotten away with it", I was smiling ear to ear knowing it would be his famous last words 😂. There is definitely a limit to where the flavor just becomes heat and its no longer enjoyable even if its tolerable.
Fun fact, chilli's are not hot they release a chemical that actives the receptors in your mouth that control heat and sensitivity, thats why a hot drink helps best
🤣 🤣 🤣 🤪 I hope your gut is ok after this. But u gave me such a good laugh thru this video. “A chilli cold” 😂😂😂😂😂Thank you!! 🤣 🤣 🤪. If I were u , when u accidentally doubled the hot peppers I would have doubled everything else too…. Although, Koreans do say to eat something really spicy when ur stressed so ur not so stressed. So maybe that works too.. 🤷♀️
I thought I liked spicy food, until I visited an Indian restaurant in London when on vacation with my brother.....even the free BREAD was spicy.....and the glasses they gave us were just little bigger than shots glasses and they charged 2 GBP per refill.......I like spicy food I make, white white and black pepper corn, that is enough for me, lol
Mind you that the scoville scale tells you something on how spicy something is per gram. You can have something that burns longer and intenser with lower scoville food, it's just about the amount you put in.
I just kept saying, “NO! NO! NO!” 😮😲🫨🫨 My bro in law tried a ghost pepper dish. Can’t remember what it was called. He ended up with a violent nose bleed and a blister on the roof of his mouth. 🥵 The blister broke about an hour later and poured another dose of ghost pepper heat through his poor mouth. 🥵 Dangerous stuff! You are a brave man to sample all those peppers including that Carolina Reaper. Love your videos! Kudos from the USA!
Plants come up with a plethora of ways to keep other creatures from eating them.. Chili's became spicy to keep people off of them... Chili peppers: T_T
Best thing to get rid of the heat is lemon and lime juice because it breaks down the capsaicin an bread is good to seeds don't have heat the plesenter. If you use fresh pods you will see it
If you'd like to give one of these recipes a try or perhaps even get hold of the recently even hotter Project X chilli (maybe i'll do a video on that soon!) here's a link to give them a go, with some notes from my burnt mouth! barrylewis.net/recipe/cooking-the-spiciest-recipes/
Barry, maybe you should do the hot wing challenge. Unfortunately, they only do it in America.
Ed Curry also makes RUclips videos. Maybe a future collab. 😂
That was super fun video, you did it bro, I could never eat those. I hate spicy food and 100% agree with what you said, why would you ruin a curry's flavour with such spicy chillis, lol.
Don't I could eat all that you have made and taste all of the flavours of the dish put I tried pepper x from Iceland and it's a creeper
I think they have settled on the name pepper x, but I may be wrong lol
"I've already got toilet paper in the freezer!" That had me laughing so hard! Praying you survive your experimenting. Brave man!
Poor Barrie tomorrow morning.
Hahaha I’ve just listened to Danny Dyer on the off menu podcast and he talks about exactly this 😂
glutenfree, ibs, probiotics, spicy foods, it's just a constant nightmare for you all apparently. spice should be digested before reaching your exit.
doesnt want it too spicy, adds AT LEAST twice as much as the recipe, classic barry
I thought exactly the same! 😂
Why he didn't double the rest of the recipe at that point is beyond me.
HAHA really
@@saraschneider6781Because he does it deliberately to increase engagement in the comments
No tears, no crying, no panic, no real sweat, not trying to pull your eyes out of the sockets etc etc: YOU ARE A HERO Barry!!!!
it's impressive but for real peppers in sauce are not on the top of the hill as far as spiciness.
Barry, mate, I don't know for how many years I have been watching you (must be 5+ at the very least), but I just wanted to say thank you for so much entertainment and laughs throughout it all. Like for many, the last few years have been exceedingly hard, but you have always found a way to make me smile. Thanks for being such a fantastic human, and sharing that with us.
now I want to see Barry and Ashens do their own version of Hot Ones.
BARSH-ONES
YES!!!
LMFAO the 'Toilet Paper in the Freezer' line made me LOL so loud my dog woke up. Nicely done.
is this a real problem or just a worldwide inside joke that i'm not in on? capsaicin should be broken down into component parts well before nearing the colon.
Having tried those same chillies before, I gotta say I admire your dedication.
about dyeing, kashmiri peppers (300-1k Scoville) are dried and blitzed and used in cooking to give the red tandoori colour but often places cheap out and use food colouring. I think I have 8 or so left in the freezer from last years harvest
You have to stay strong Barry! You have MUCH LEFT to live for! We love your content too much
Love Szechuan Peppercorns, not at all spicy really, but a lovely mouth tingling effect and peppery flavour, makes you salivate.
I never usually comment but Barry you made me laugh so hard. Bless you for trying something way out of your comfort zone - and being game for a laugh. Hope you’ve cooled down now!
Thank you Barry for allowing me to actually hear an Englishman say "Blimey" in context. 🤣
Purely because he is on camera/a parent. We would replace it with the f word normally
The part of the pepper that holds the most heat is, disgustingly, called the 'placenta'. It is the almost fuzzy, soft sponge looking stuff that is all around the seeds and it's saturated with capsaicin. That's why people think the seeds are the hot part but actually, seeds have no heat by themselves. Once you eat something proper spicy and you push through it long enough you will notice an "endorphin dump", where you will notice that all of a sudden, you're not in pain anymore and your whole body feels so great. It's a nice side effect of liking very spicy food.
I probably won't use it. But I've never seen anyone turn a word into a link before. (Not sure if "link" is the right term to use). How'd you do that?
Was looking for this to check if anyone else was going to let him know. In addition to that, the main reason to remove the seeds is because they add a bitterness to the flavour that can be unpleasant.
@@angusmctwangstick4079 I don't see any links either through the website or the app.
Though you need to moderate on the hot spicy, cause it can cause diarrhea. And the diarrhea will burn about as much as the hot sauce on the way out.
Pith is better alternative.
Oh my!!!
Very brave 😲
I could never tolerate heat like that 🔥
Glad you made it through 🙏🏻
Thank you for the laughs too 😂
Love your picture with Boston of Back to the future ❤
So fun!
The seeds of a chilli do not contain most of the heat! It's the light flesh inside the chill that holds the highest concentrations. It just so happens that when you scrape the seeds out, you scrape the spicy flesh away too.
smokin' ed currie is the god of chili peppers. he is the man. brought us spice lovers things we never thought possible.
Unfortunately, the parentage of the carolina reaper and pepper x are unverified, and it's likely he just stole the 7 Pot Primo from it's creator (who goes by Primo) and did the last of the leg work to make it slightly hotter. Ed Currie is certainly amazing and done great things, but I personally think he needs to pay his due to Primo and at least give him some credit.
@@MotoHikes He also puts eff all chicken in his ready meals
3:08 'Delicate jacuzzi of potential pain' sounds like a band
The first time I tasted a Carolina Reaper sauce, I took a drop, find the taste really pleasing, had my mouth on fire for one full hour and then started again cause it was really good.
I am surprised Barry has never had hot pot before. Absolutely great stuff and there are all kinds of broths so it doesn't have to be spicy.
He lives in Somerset. Hotpot down there is a mince and potato dish!
Oooo Sichuan 'firecracker' chicken is one of my absolutely favourite dishes. Love that fantastic numbing taste of it combines with fried chicken. Absolutely wonderful.
I've grown superhot peppers before and the ghost peppers and reaper peppers have a wonderful but strong fruity smell that I love, but don't want to eat. I've found heavily buttered toast to be the best thing for relieving the pain. I seriously admire Smokin' Ed's ability to grow and eat peppers. I make a reaper and apple chutney that we love to pair with field peas or fish.
scotch bonnets also have a wonderful aroma
I think a congratulations is in order Barry! You definitely deserve some major kudos for what you did for this video! You really went all out and didn't wimp out in slightest! I loved seeing your reaction, it was like we could the whole process of your mind and your senses were opening up to a whole new world of pure spiciness play in real time on your face.
@16:49 right when you put the spoon in your mouth, in a bout 3 seconds your whole face turned red...You didn't even need to speak, you could just tell that curry was on a whole another level of spicy..LOL, i was just waiting for the steam to start pouring out of your ears and your eyes to pop out all cartoon style!
It seems you got a sense of why so many people love spicy food, and even though you said you won't be trying any more reapers(which 100% understandable, even the biggest of spicy lovers just can't handle that. Although I gotta say you handle pretty darn well for a spice novice!)...I really think you've just started down your own path of becoming a spice lover. Once you get the taste for spicy food, it's hard to ever go back!
I’ve never laughed harder at a Barry Lewis video. Your pain is our pleasure, and I thank you for your service.
Also, if you ever get a chance to travel to the Caribbean, Jerk chicken there is charred over a wood fire which gives it this level of smokiness that is out of this world.
Hi Barry, a tip from someone who regularly eats very spicy food. Get a jar of peanut butter. Put 1 heaped teaspoon in your mouth and work it round. Cools the spice right up.
Just remember to wash your hands first before rubbing your eyes if you ever make these
Or going to toilet men!
And any Crown Jewels you possess 😂😂 speaking from experience 😂
I love you Barry, you crack me up. Love watching your videos
Granulated sugar. slosh it around in your mouth and put on your tongue and grind it against the top of your mouth, the grit helps remove the little heat particles and the grinding opens your tastebuds to get the heat out quicker
Thank you Barry for taking one for the team! Good thing you saved some for Mrs.B!
My brother grew some Bhut Jolokia- yeah, as they were growing- the dog stayed away from it. They (yes- it fruited 3), they were quite pretty as they ripened into a brilliant orange.
They were chopped up carefully- no seeds- and mixed in with some freshly chopped jalapeno to bring the heat down if/when they will be cooked into something- not brave enough.
If you look closely in zip-loc bag of chopped green jalapenos and green bell peppers- you can see specks of the BJ (Bhut Jolokia) That's enough to hurt.
It was "I've already got toilet paper in the freezer." And "why am I having more??" That did it for me. 😂
You are a brave man. When I met my husband 30 years ago, he said, “Spice mocks me”. I guarantee he would now not be able to handle anything hotter than your first dish, which I know I cannot do.
As for scotch bonnet? I'm not a massive fan of really hot 'heat' - best way I found to use scotch bonnet, when I needed to, was so just stick a few cuts into one with a knife, put the chilli in a glass of water, leave it an hour, then throw the chilli away and use the water. Plenty of flavour, not too horrendous heat.
...u wot m8? What is this homeopathic cooking lmao
@@metadata4255 You still get a lot of heat, but not concentrated into lumps. It's why people add slices of fruit to water.
@@DaveF. I have drank the fruit-water, it does not taste like the fruit, it tastes like the fingerprints of fruit on an abandoned handrail...
just use a green scotch bonnet
The reapers look innocent?! That pepper has 'get off my lawn' energy written all over it.
You've now cracked the spicy seal, I think you might start enjoying it more!
he has to eat it alone though
You're a brave man, Barry. I grow super hot chilies and even I would never use multiple Reapers in any one meal, let alone leaving in the seeds. The exception is my fajita marinade, which takes two whole super hots per flank steak, but most of that stays in the bowl when the meat is taken out.
A tip for anybody thinking of growing super hot chilies but who thinks it might be a waste since they won't use up a harvest: peppers freeze well and keep basically forever in the freezer. I've got peppers from two years ago I'm still using. I've also dried them in a dehydrator and made my own ridiculously hot pepper flakes. Between these two preservation methods, I've made a single season's harvest last for years worth of spiced up food.
Thank you Barry for another good video. I Can’t eat hot food, I’m proud of you💪🏼
I really wanted to see Mrs Barry trying these dishes too!
Hi Barry. Thanks for the fun video :) PS, a tip for the aftermath: make use of baby wipes, specifically the sensitive ones. It really helps :p
The funniest video of your yet. Even funnier than the yellow toaster that caught fire.
Keep up the good work Barry, love the videos
I know I like to say that "It's not a Barry video unless he burns himself," but damn, man. You took that to a new extreme.
Don't torture yourself with pepper x, knowing your limits is important.
That was awesome entertainment! Thankyou well done👏👏
Just have to say Barry, I don't think I ever laughed so hard @ 1 of your vids as I just did. God Bless you. I myself don't do any heat. But ironically my son loves it.
I love watching people eat hot food, I love heat, but this was hilarious 😂 well done for exploring some proper hot food Barry. 😂👍
Best video in ages. Loved it....
When you added the hot pot sauce with the chilli’s I was thinking are you mental 😂😂 Chinese hot pot is spicy on its own already 😂 but it’s delicious when you have it proper Chinese hot pot style
the number of times you brought your hands near or onto your eyes after handling the peppers, i was genuinely scared for you..... 😱😱
Oh no mate 😂 i saw the thumbnail and i was immediately worried for you 😂😂😂
I am really enjoying your videos recently ❤
How much fun was editing this? Great to watch
By the end he's pretty much pepper spraying himself. Thanks Barry. This was a good one to watch.
The fact that at 17:00 he didn't even move is Ballsy
At work once we all thought it would be funny to do the ghost pepper challenge.. 2 mins later cut to 5 grown men fighting over a bottle of milk while crying. 😂
So Near and yet so Phall 😉👍🏻
Building up that spice tolerance Barry Good Boy 😇
"A jacuzzi of pain" followed by "i might really like this." well done Barry!
Went to Jamaica earlier this year for the first time. Feel in love with all the food including the amazing jerk chicken. I would highly suggest going.
Also, eating spicy food triggers your body heat receptors and make your body overheat or even give you the sensation you are on fire.
Bless you,you do make me laugh .
Barry your such a hero for trying something so spicy, your poor stomach afterwards I can imagine it wasn't nice
There’s something really nice about watching someone else suffer so you don’t need to. Thank you Barry 🤣
See how you feel,in the morning Barry, you might need to give it 10 mins in their afterwards or let Mrs B go first
Barry, This is like trying to learn how to swim by being dropped in the middle of the ocean. You obviously enjoy the flavor combinations and are tolerating really high levels of scoville heat. To go into training make the dishes but start with a sliver of the hottest chilies. enjoy the kiddie pool with some floatation devices. And the next time put a bit more. Love your content! Jacques Mexico.
Natural yoghurt makes a great dip. It calms the heat and gives a great combination of tastes. That’s a tip from my Jamaican uncle.
I'm a total lightweight when it comes to spice. It was very entertaining to watch you go through the gauntlet.
went to a jamacian place in Derby visiting my LD partner we got coleslaw. IT helped so much with the heat. - love a very very sensitive scandiavian
Was starting to get worried about how much you were touching your face and eyes, but glad you pulled through with a refreshed vigor.
Well done dude I bow to your dedication I spent 5 years in Malaysia and tried all sorts and levels on food, having come home my family cannot stand even my lowest of tolerance 😂 I applaud you 😂😂
You're a brave man Barry, so funny watching you - I wouldn't even try any of those dishes.
I'm a HUGE spice lover so this video is right up my alley! I may have to take notes 👍😜
I blame my Mum, she used to make curries with 0 spiciness, then upped and upped the spice levels till I loved it, I use Encona Hot Sauce like ketchup now 😅😂😂
Great vid - Would love to see you do progresdively hotter curries next!
One Reaper for that pot should have been already plenty for us people in the european hemisphere. I have a co-worker from Hyderabad, India. He once brought me some homemade chicken curry to try and he said, he tuned it down for me to a third the amount of chilli he usually would use. It was very tasty in terms of all the spices he used but the heat was still on the edge of enjoyable for me.
I was able to finish it a day later but my intestines had a hell of a ride for quite some time 😆A few days later he told me, that the city he is from is known to be the "spiciest area" in all over India. He asked me if I want to try some stuff with the full heat in it but I politely refused to because I know what happens, when you're not used to eat that hot . Got almost unconcious once because of that.
Cheers to stepping out of you heat comfort zone Barry
I am sweating just watching this lol. Sichuan peppercorns aren't as hot as you might think, the hairy bikers used them for their 5 spice belly pork which I can recommend.
Great vid Barry. With the jurk marinade you missed out the pimento berries ❤
Barry, you are one brave SOB lol. The hottest pepper I have eaten (by mistake) is Habanero at a restaurant when I ordered a Habanero burger thinking i was ordering a Jalapeno burger. Needless to say, I made that order while I was tired after a long road trip lol.
Last year I tried growing my own Carolina Reaper chilis for the first time. I had a lot of fun coming up with different types of hot sauces and bottling them for later use.
My heat tolerance must have quadrupled this last year, haha!
it's not the seeds that are the hottest part of a pepper Barry, it's the white membrane surrounding them, by the way did you get the dried ghost peppers from chilli wizards? they do them at a great price and I have tried one although it wasn't the tastiest thing but wasn't as bad as carolina reaper chocolate, I didn't swallow the dried ghost pepper in the end as there was no benefit to it but I do use ghost pepper mash and can take small amounts of it straight
Well done Barry you have done something most of us wouldn't even try 😂
This is my kind of food!
Spicy food is supposed to be good for stress, so you should be nice and relaxed after eating all that 😄
That video have me severe heartburn 😂
"ive gotten away with it", I was smiling ear to ear knowing it would be his famous last words 😂.
There is definitely a limit to where the flavor just becomes heat and its no longer enjoyable even if its tolerable.
Barry's kitchen is going to be like a nuclear bunker for a while with all the chilli fumes 😂
Fun fact, chilli's are not hot they release a chemical that actives the receptors in your mouth that control heat and sensitivity, thats why a hot drink helps best
Thanks for taking one for the team, Barry.. vasaline acts as a great barrier to accompany your "chilled T.P. roll" 🤟😂🇨🇦
🤣 🤣 🤣 🤪 I hope your gut is ok after this. But u gave me such a good laugh thru this video. “A chilli cold” 😂😂😂😂😂Thank you!! 🤣 🤣 🤪. If I were u , when u accidentally doubled the hot peppers I would have doubled everything else too…. Although, Koreans do say to eat something really spicy when ur stressed so ur not so stressed. So maybe that works too.. 🤷♀️
I thought I liked spicy food, until I visited an Indian restaurant in London when on vacation with my brother.....even the free BREAD was spicy.....and the glasses they gave us were just little bigger than shots glasses and they charged 2 GBP per refill.......I like spicy food I make, white white and black pepper corn, that is enough for me, lol
I don't know, but the whimsical French-like music over video of a guy dying from eating hot peppers is kinda hilarious.
Mind you that the scoville scale tells you something on how spicy something is per gram. You can have something that burns longer and intenser with lower scoville food, it's just about the amount you put in.
9:20 - the heat comes mostly from the pith, not the seeds... Throwing then away isn't going to help much.
I just kept saying, “NO! NO! NO!” 😮😲🫨🫨 My bro in law tried a ghost pepper dish. Can’t remember what it was called. He ended up with a violent nose bleed and a blister on the roof of his mouth. 🥵 The blister broke about an hour later and poured another dose of ghost pepper heat through his poor mouth. 🥵 Dangerous stuff! You are a brave man to sample all those peppers including that Carolina Reaper. Love your videos! Kudos from the USA!
Lol Barry Lewis is the fire-breathing dragon because he's eating very hot, spicy food.
😂🔥🔥🔥🔥🔥😂😂😂😂😂😂😂❤️❤️❤️❤️🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥😂😂😂😂😂😂😂😂😂😂🥛🍽🥢🐉🐲
Great work Barry. You've cooked and eaten the second hottest pepper in the world and took it like a champ.
Really e joyed this video pro as usual 😊
So much fun to watch
Not that you probably need it now, but Peter Dinkledge was just on "Hot Ones" and he found that regular tomato juice really helped to quell the heat.
Great video as usual and have you ever thought of planting some of the seeds from these 👍
Plants come up with a plethora of ways to keep other creatures from eating them.. Chili's became spicy to keep people off of them... Chili peppers: T_T
I just kept shouting “stop eating it Barry!!” 🤣 One bite would have been fine.
Barry you are a true mad lad for this, I love it. Please do a hot ones style episode with ashens.
Milk has an enzyme in it that calms the burn..
Dairy products help..❤❤❤
Marty McBoston!!!! Hahaha love it!
Best thing to get rid of the heat is lemon and lime juice because it breaks down the capsaicin an bread is good to seeds don't have heat the plesenter. If you use fresh pods you will see it