Chilli heads.

Melinda's! yup. original is goooood.

Very nice. I'll go there today!

Also, I am very much up for going out on some chili excursions.

I can probably also invite you all to some sort of hot pizza dinner party at my house. My GF and I are very neardy about pizza making and would be happy to have you guys over. Although I haven't yet tried my oven for homemade pizza. So I will have to do a test this weekend.

Pizza Pilgrim's frying pan pizza method has been seeing me well, maybe we could have a combined effort, here's one of mine.

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Oh, I have a bag of Trinidad Maruga Scorpions in my freezer too..

Im just in the process of seasoning my new cast iron pan, once its done im on this

Great thread.

I`m a big fan of chillis and chilis sauce. I make my own Harrissa type chili sauce (without rose water) and have recently got into fermenting my own chili sauces.

I`d be up for a chilli exchange too!

I'm not sure where you can buy them online - if at all - but Chris Fowler makes some awesome chilli sauces. Only issue being he's based in Cardiff. Would recommend picking some up if ever you're this side of the water - https://twitter.com/ChilliFowler

I make pretty awesome chilli jam, ask @spotter.

I would definitely be up for swaps.

It's beyond fantastic, I can confirm. I had a first attempt at chilli oil and flakes this year.
Turned 2.5kg of scotch bonnets into this:

That chilli oil is now known as "fuck you Jack" oil in my flat, so delicious but it's gradually getting hotter.

Had a hilarious evening last summer after a glorious golden hour Beddlestead ride - went to Hop Burns and Black for a few beers, and tried a few of their chilli flavour snacks. Started on some jalapeño crisps - spicy and tasty. Went straight on to the ghost chilli pork scratchings. Now the ghost chilli is a weird one - doesn't taste all that hot to start with, but that warmth keeps building and building. By the time it peaks, you're a teary, sweaty, laughing mess.
Anyway, HB&B is the best shop for beer and hot sauce I've ever been to. Go there.

"Pass the fuck you Jack..."
"Er, ok."

I shared a packet of those ghost chilli pork scratchings in there with a Vietnamese guy who said his mother gave him chillies to suck on when he was little. Hardcore.

hahaha, the gift that keeps on giving.

The most insane for chillies in that part of the world seem to be Malaysians... they'll make curry sauces with about 40 hot dried chillies.

Seems topical. Not as in something you'd rub on yourself...

I want to try making some hot sauce. It's so addictive and it's become a bit of a habit having it with scrambled eggs and avacado as a hangover cure or just normal breakfast...

Beer and hot sauce. Beer and hotsauce.

This thread should be renamed Arsequake.

+1 to hop burns and black. Also next to my LBS.

Currently rationing my stock of Zaaschilla piquin-based sauces. Tastes awesome on everything. I finally managed to source some on the last trip back to Texas. I also scored some of their habanero sauce too.

Utterly happy to join any chili based nosh ups

I'm down for whatever but I've got to take it easy these days. Gastritis and all that, let it be a warning to you all, too much chilli fucks your stomach lining.

I had the recipe for the Holy Fuck/Christ on a bike hot sauce at one point - cut a little thing about The Rib Man for a shitty food show I worked on. As far as I remember, it was a shit load of scotch bonnets, juiced, with the pulp thrown in too, some oil, some thickener, and his 'secret rib rub' which looked a lot like cumin, paprika, fennel, chilli powder, sugar, salt, pepper. Then cooked down for a bit. For the hotter sauces he added increasingly more ghost chillies.

A mate of mine's like that. He blames some chinese backpacking trip to Seschuan. Sechuan. I don't know how to spell that.

It's spelled 四川 and can be transliterated in a variety of ways. :) Sìchuān appears to be the currently favoured English transliteration.

https://en.wikipedia.org/wiki/Sichuan

I love the cuisine (or at least what I've been able to sample in London that was billed as such and probably wasn't nearly authentic).

... and, lest we forget, just how hot a chili is isn't actually that important, but that they can impart a wonderful flavour to food is. Anyone can have a fire-breathing contest with chilies. You don't even need ones that are that hot in themselves, you just put lots of them in the dish. The art lies in bringing out the flavours.

I propose a summer jaunt: http://www.brightonchillishop.co.uk/

Ride to Brighton, stock up at the chilli shop, beer/chips etc, train home!

theres the brighton chili festival in september every year too...