I Made The Spiciest Foods In The World
ฝัง
- เผยแพร่เมื่อ 10 มิ.ย. 2023
- These are REAL dishes from around the world, that also happen to be the spiciest IN the world.
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Recipe: www.joshuaweissman.com/post/w... - แนวปฏิบัติและการใช้ชีวิต
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I ordered phall several times at best indian restaurant in prague. And every time, the waiter came checking on me if I was okay after
And … were you okay? How was it?
@@sanderpleijsier6292 fine, it was delicious and they even let me taste fresh uncooked peppers they use. Which weren't as spicy, and actually cooled me down. But when I came home I melted toilet bowl. And I still went in next week and got it again
@@dinocz3301 Some food dishes are just worth destroying the toilet for.
Restaurant name?
@@vojtechheneman9771 Curry house at Palmovka
PaPa still the spiciest thing in this video.
Amen
no amount of milk can suppress that
He's married now
Pause
amen brother😏
My friend! Jerk requires the Scotch Bonnet pepper! Or a Bahamian Goat pepper is a good substitute. They have a higher sugar content than habs and a less “pins and needles” type heat.
Most people can't find Scotch Bonnet in local stores, but the Habanero is available most places these days, and it's an excellent substitute.
Doesn’t it. Need pimento add well
Glad i wasn’t the only one that noticed
@@cheesybellend6842 he added it but called it “all spice” same thing
@@patrickmcevoy5080 lol i have the opposite problem, lots of scotch bonnets and no hanaberos
They look so fiery and delicious
Good
Good 👍
Nice
👍
Good
As a Jamaican, jerk chicken is actually supposed to be smoked and slow cooked using pimento wood. Very important. What was made here is pan chicken. It's not just the spices that makes it jerk chicken. Never thought this comment would've gotten this much attention. Big ups to everyone who learnt something here haha
Super interesting, thank you for the explanation!
As a Trinbagonian a came looking for this coment , the smoke is so important!
Iirc the specific type of chili is important too right?
I forgot the name though, was it scotch bonnet or something like that?
Youre right scotch bonnet is what's normally used
@@AD-lh3jk yes
Since when is Jerk made without Scotch Bonnet peppers? That is one of the main flavours
I was wondering the same thing
i was screaming this at the screen
They aren’t as easy to find fresh in the US
Here to say the same. I make it all the time (buy them fresh from a local guy once a year and freeze), and I can't imagine it with habanero. 😬 It would be a bit... bitter.
Jerk chicken in the US is routinely made with habenero because scotch bonnet just arent available most of the time. Supposedly they're pretty close, though I've heard that the scotch bonnet is "more fruity"
The Phaal still haunts me - 22 years after having a Phaal in London's Brick Lane (notorious/famous for its curry houses) was our University Rugby Club initiation for first years. I hope to never hear the words "Toilet roll in the freezer" ever again.
😂
@@barleyteaa Well, I guess that's one more award than I got actually playing rugby! 😂
🤣
oh my gosh lol
Josh, I'm from Jamaica and I'm pretty sure that's not how you make Jerked Chicken😂
Not at all 😂
It's like the sort of thing Jamie Oliver would come up with.
Not even a likkle bit. My whole face scrunch up.
He nah cook it properly but it probably good 😂
4 Chocolate peppers plus 8 Habaneros is enough for 12 Liters of Jerk Marinade. He put all of that in 1 Liter.
Love the citrus squeeze to help it be less spicy! Most people don’t know the acid helps fight the spiciness
I certainly didn't know that.
I always thought it was the opposite 😅 I remember hearing that citrus/fruit worsens spice
Pretty sure Phaal isn’t a real dish either; it’s a restaurant “hottest curry” dish, for people who think Vindaloo isn’t hot enough.
phaal started of as a joke on the high streets curry houses in birmingham uk
Bit of a contradictory comment don’t you think?
He had to call a plumber after this video
Of course phaal is a real dish
I ate vindaloo at several places and unfortunately, they never meant business.
I’m 8 months pregnant and my heartburn will not allow me to eat any of this, so I’m living vicariously through you 🤤🤤
Do it pussy
Just kidding, enjoy when u can and safely
@@BoHorn soon 🙏🏻
Here to give you hope that this will end. I gave birth 2 weeks ago and am enjoying all the spicy foods now. It's glorious, and coming so soon!
Congrats momma! I’m 33 weeks. 7 more weeks to go. Currently, feeling the acid reflux as I write this lol.
Funny, I always used an Asian pear in my buldak marinade/sauce and because of your video I researched and found almost no one else does this. Learn something new every day
The lack of scotch bonnet in the jerk chicken hurts me..
Thought the same
Americans amirite
Spicy is definitely an “anything to feel” situation
Amen!
Lol!! THANKS SO MUCH for this! I'm an Oregonian of 30 years, but originally from the U.K. I ate a Phall Curry in Plymouth, South Devon..late 1980's. It was my mate's birthday, and the whole rugby team were there. Someone had to have a Phall, and I was that guy. The Chef had a gas mask on when he cooked it, and they watched me eat it. It was nuts, but I ate the whole damm thing. My mate tried it, and threw up. Well done, proud you did it! Cheers.
7:45 I should come to your house and scold you Josh for not using Scotch Bonnet peppers for the jerk chicken!
Welcome back Josh! And congrats on the marriage. This channel has been a lot of fun. Cheers!
He sure clapped em cheeks
He sure did 😏
Hey Jamaican here, love the video! Btw pimento is a must for authentic Jerk Chicken, everything else was good, normally they swap it out since it's a bit hard to get but it'll add to the flavour I promise you!
The failure is the lack of Scotch Bonnet Peppers.
@@nicolesibylla2541Also hard to get. This is meant to be accessible for Americans.
Allspice is what Americans call Pimento, like how we call coriander greens cilantro.
Allspice is what Americans call Pimento, like how we call coriander greens cilantro.
Allspice is what Americans call Pimento, like how we call coriander greens cilantro.
Im so glad you specified to rub the marinade into the chicken legs, im an amputee and was like “well crap” 😂😂😂
The last dish, the lamb, is a dish that you have to get prepared to eat in advance; by eating spicy / hot food for a few weeks. I've had Indian curry that is uber hot, but it is mild to those who eat it all the time.
I say if the top of your head feels like the skin is coming off under the sweat, will it time to back off the heat.
As someone who grows reapers. The mouth feel is intense, but it's the stomach cramps that follow that really suck.
I had a small piece of Carolina Reaper Beef Jerky (like half the size of my pinky nail) and I was dying. I drank a whole quart of milk. After that I was ok, till I went to the throne room.
did your burn you second hole
i don’t know why people keep thinking milk does anything, that’s not a thing, you’re not supposed to use milk on spices or burns
@@venomsnakessidepiece actualy your brain fake out on you when you eat spicy food
Full afterburners 😢
Full fat plain yogurt or sour cream kill the burn quicker.
@@venomsnakessidepiece Dairy fat helps, but it’s most efficient to use full fat plain yogurt or sour cream. There’s enough fat in those to soak up the chile oil and neutralize it.
HAHAH, I just sent this to one of my co-workers who is from Nigeria... I *thought* I liked spicy food until I went out for Thai one time with him on a work trip. I couldn't even eat it and he was asking for more spicy sauce because he thought it was "bland". LOL!
I was about to say. Cuz I’m Nigerian and I’m like he didn’t even make not one Yoruba dish or some other African dishes that’ll put these to shame.
man as a spicy food lover i really wanna try all these now 😍😍they look so fiery and delicious
As a West Indian, forgetting the scotch bonnets is a no-no and you want to make sure that when you make plantain, there are some black spots on the skin. When fried until golden, they will be insanely sweet. You cooked yours way too long.
Yes i agree!
I’m not letting myself buy the new cookbook until I’ve made at least half the recipes in the first one…I’m almost there!
Go go go!
appreciate such different kind of video josh!
I really appreciate seeing the name of the appliances you use, makes it easy to order
I love how he describes the process of making it and how we can do it as if anyone is gonna make it😂😂😂
Words can’t describe how much I want to eat all of them
I've recently discovered the culinary miracle that is "Hunan sliced salted chili peppers". I use them to make "steamed chicken with Hunan salted chilis" at least once a week. The endorphin rush makes me forget most of my medical issues, and nothing in the dish disturbs my food restrictions. And I actually finish my dinner.
Phal is one of my favourites absolutely love it, first time trying it many years me and my dad cried haha.. but addiction to heat keeps us coming back to it.😂
Josh you have to remake the jerk chicken with scotch bonnets and smoked please.
The only problem is that the wood that is traditionally used to smoke this is apparently illegal as an export in the US, so he can smoke it, but it's never going to be exactly the same.
my mouth was watering the whole time, i would eat all of those 😭
6:15 glad to see you haven't been skipping leg day bro, keep up the good work 💪🏼💪🏼
Balduk is one of my favourtite meals to make for me and the kids, your recipe sounds soooo good.
Next time Mark Weins is back in America, do a spice challenge together. Can't wait to see the two of you in one video.
yess definitely! I've been watching him in Australia and I feel like a collab would be perfect
As someone who eats really spicy food, I would loveeeeeeeeeeeeeeeeeeee to try all these. I had Carolina Reaper burger in one of the restaurant in Angelholm, Sweden. So good!!
nice job! Really was expecting some magma Mapo Tofu thing at the end but that does the trick
Just to put it out there... jerk chicken does not NEED to be done with pimento wood to be jerk chicken..thats mainly how Jamaicans do it since it's what they are accustommed to, but to each his own❤
The fact that pepper soup is not here hurts my heart.
Anyone know why the newest video was removed? There’s no discussion section in the discord so I feel weird asking here
Had some grey chicken
Love Buldak! Sooo good! Id try that curry fosho, looks delicious ❤
your use of metric and freedom units is really helpful.
The Mr and Mrs Is back!!! Hoping you won't have to cut your hair and that your killing that challenge with the trainer❤
That Phaal is mental. I've had it a few times. If it's on the menus, I have it. Brought leftovers into work one day. Then, at break time, a wee guy I worked with ate 3 or 4 spoonfuls and said it wasn't that hot. 10 seconds later, he was making out with the tap in the canteen 😂😂😂😂
Food heals everything, every bite is satisfying.
Phaal is amazing! Sadly I can't often find it in my neck of the woods (middle America), but I can get vindaloo and have them make it extra spicy which is amazing!
Many moons ago 12 of us went to our local curry house and all had Phaals.
Most of us cried, 2 were 🤮, Malaysian fella that was in our group wondered what we were all going on about. 😆
🤣
As a Jamaican, that isn’t the most authentic way to make jerk chicken but I’m still sure that your version is delicious too
I made the curry dish except with less hot peppers haha...came out amazing! Thank you Josh
Nice seeing you back josh
Joshua, Jamaican me crazy for not using Scotch Bonnets for the jerk!
Doing Jerk without Scotch Bonnets is a fail.
Came here to say this! Lmao
Couldn’t agree more I love josh but the scotch bonnet is more important than the chicken itself
He usually is very true to the original preparation so it was disappointing to see no scotch bonnet for the jerk chicken. Please consider doing a new video using the correct preparation
It's hard to find scotch bonnets right now too
was thinking the same thing
As thai person who love spicy food, these genuinely looks really good 🤤
6:16 OK BUT PAPA REALLY IS NOT SKIPPING LEG DAAAY!! 🤩
Just gonna put this here, garam masala is pronounced "garrum" masala (yes, like the Greek fish sauce).
They probably had the whole crew crying as they finished each of the meals
10:33 that scream into the cabinet was so wholesome. 😂
Joshua screaming into a kitchen cabinet because it’s too spicy is my mood of the day
I didn't see any scotch bonnet peppers in that jerk chicken!
They're hotter than habanero but milder than ghost.
Congrats to you and your wife!
Josh screaming at his dishes in the cabinet is what made it for me
Thanks for the great content.I pre ordered an autographed copy of the book, so make sure the signature is KWISPY!!
Love your content so much papa! Leave a heart!❤❤❤❤❤
Glad to see that your back congratulations on your marriage ❤️
I would eat all of this without flinching and enjoy it so much!
Spice is nice!
As a habanero sauce maker I can say: good luck washing all that away.
lovin the ask your butcher statements every time :D
that second dish holy crap. THAT will clean you out lmao! Also pre-ordered the new cookbook, loved the last one!
Whyd you take the rice bowl video down?
for everyone who wants to try spice... take ghost as the mid ground. Below ghost its spicy food, over ghost is spicy that had to be attached to something. The "sweet spot" would be a little below ghost pepper... u can enjoy great taste with a little bit of sacrifice. When you reach that phaal curry is kinda pointless cause yea... u can still taste the flavours (people who say u cant are just idiots), u really do... but u are soo concentrated in dealing with the pain that u wont really care about them. Stay under 500k and leave 500+ just to fuck with ur friends.
You know people have different tolerances, right...? Weird ass comment
This. After some point, the spiciness just ruins the meal and all it is is a challenge. And you'll end up just bloating yourself with gallons of milk.
What oven/range do you use? I love the layout of it.
Hello from Daily Foods ❤.
We always watch your videos very well and are good for being healthy. Thank you for sharing the new recipes. ❤❤❤❤
I love all your content! Favorite chef for sure.
Please don’t stop doing videos for real recipes we would be more likely to do at home ❤
Oh josh josh josh, your Jerk Chicken is the 1st time that i feel you fell short of doing the recipe justice like you did for Tandoori chicken. At least use scotch bonnets, habaneros have a different flavour and you know that.
It is not so easily available in America
@@danieldornom764 Huh. I thought it would be easy to get in the US since Jamaica is just south of it. I'm sure you can order it online, can't you?
(Honest question. I am not an American, so I have no idea)
I've been around a few curries, they feel way hotter because they use a lot of ghee or oil which just traps the essence of the chillies you put in them. Only dairy or hard alcohol will displace the thick fire oil stuck to the inside of your mouth.
Big difference compared to thai or vietnamese which use way hotter peppers but it doesn't stick like curry does
I love how he says “obviously”. I’m not a cook but I find it hilarious.
Hey Joshua, was curious if the measurement conversions were more closely looked at for your new book?
I was super excited to get your first book but the very first thing I cooked was the Carbonara. The measurements were so off that I ended up wasting a large sum of money on pounds of cheese only to make an inedible plate of food. I’m having a hard time trusting the measurements for any other recipe.
Hold up, you put multiple pounds of cheese into a carbonara?
yeah, ive tried out some of his recipes before and they were not that good at all when i was following them exactly as they were written out (back when i was a begginer cook so i didnt know how to tweak the measurements correctly). they are good when you know what youre doing and tasting everything along to adjust the flavours, but it would be nice to have a recipe thats accurate with its measurements.
also im intrigued, pounds of cheese? how did that happen?
We love you papa!
He's got a hairy bum tho
Спасибо, Шеф! Отлично получилось ! Вкусно! 👍Thank you Chief! It worked out great! Tasty!
Love your videos
You deleted the rice bowl video?
For my jerk chicken I use 5 habaneros in total, and for the basting sauce I cook down the leftover marinade and add some ketchup and beer. It's spicy but doesn't blow your head off. The only time I've used scotch bonnets were when I grew them myself -- otherwise they're impossible to get here.
Do you have any Spanish stores? Where I live, the Latino grocery stores have them as Jamaican hot peppers.
The way Josh said, "B-roll" almost made me cry - with tears of laughter!!! LOL kidding - I could tell he was in pain!
im sweating just watching this and i love spicy food, good job
Instructions unclear, stirred with sensitive body part.
I need to get my spice tolerance up
you need to gargle mad dog 357 magnum while simultaneously sitting on cut bhut-jolokia with your naked arse.
helped me a lot!
Chocolate peppers for Jerk Chicken is unheard of and OVERKILL. You literally only need 2 regular Habanero peppers for the marinade.
6:16 Those Quads, can really see that workout
Where is the scotch bonnet? No hate just saying lol
i may not be the first, but i am among the top 50 first viewers of this vid
6:15 HOLY SHIT, JOSH, QUADS. Progress is going well with the workout plan.
I love to see a episode of different curries both of taste and style
A lot of these are defo not “traditional”, but they are “cultural icons” lol
Hey Joshua! We see that you like to use our plastic wrap!! We’ve seen a few of your videos and love what you’ve done and are doing for the culinary world. Keep it up :)
The hotter the better. Love going to this great Indian restaurant close by and always telling them to make it as hot as possible, they pause, and I tell them to trust me. I always love when I open the oven and I get hit in the face with the steaming whatever. For the rookies, white bread, milk, yogurt, sugar to help the heat along. Excellent video. (love the spice high they enjoyed🤣)
I will not be making these, but greatly appreciated watching it, thank you.
Papa and Uncle became so spicy themselves and i loved every moment of it! Their bravery in jumping onto this applauded and commendee! You are truly great!🎉🎉🎉🎉🎉🎉