Editor's note: Each week in "Apparently This Matters," CNN's Jarrett Bellini applies his warped sensibilities to trending topics in social media and random items of interest on the interwebs.
There's a great dive bar in my neighborhood called Jack's where they oven-bake the chicken wings. And they're absolutely amazing. I'm not saying I've had semi-inappropriate fantasies about them. But I'm also not denying it.
Yes. Things continue to be weird at home.
But it's worth noting that, despite my undying love for these wings, I'm actually a complete coward when it comes to sauce.
I always get teriyaki. Spicy foods have never really been my thing. Unlike some of my friends who, in a pinch, would happily use Texas Pete for contact lens solution.
So, I could only sit in horror as I read a trending story from England this week about the first person to finish the "world's hottest curry." And, sadly, we can only assume this brave hero also sat in horror several hours later when he realized that the world's hottest curry wanted out.
"Strong men ... also cry."
Read - Apparently This Matters: World's hottest curry
Meet the other CNN staffers who took a curry challenge:
Playing with fire – spicy dishes around the country
Hooked on cowhorn peppers (and possibly "happy hormones")
The spiciest dish I ever ate
Thank you Jarrett Bellini, "Apparently this Matters" is one of the best things to happen to CNN. I'm always entertained and awkward giggling ensues- prompting confused looks from coworkers, school librarians, or my roomate. Thanks for getting me through the day!
GIVE ME SPICE OR GIVE ME DEATH.
The Bhut isn't the hottest pepper in the world by about 300k SKU. Trindad Scorpion and 7 pot/pod variations are pushing over 1.5m SKU. Anything over 1m SKU tend to not be "how hot is it" but more a case of where the toxin hits and how long it lasts. Jolokia trains tend cause more 'gut rot' than other peppers.
silly people. the real world knows that after eating something (spicy) hot, one needs to eat a dairy product (where raitas come from), or eat a bit of bread (to absorb the capsaicin). And, one does not plunge into something like this uninitiated- one builds up a taste level. I cannot source ghost chilies where I live, but I wish that I could. they must surely beat the peppers grown in the US, which are too sweet for me. my father grows hot peppers for me, as I'm the only one in the family that can stand the heat, but after living in Europe and dealing with asian & african peppers, "hot" peppers here are hard to find.
And yes, I can still tast a wonderfully smooth chevre....
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