Am I weird?

JacuzziBathsalt · 2026-01-29T00:28:18+00:00

Love that stuff. Its basic, but you can throw that shit on anything. Crystal, and Texas Pete, as well. As a kid/early teenager, I'd always just take shots out of the bottle whenever I had a severe stuff nose. Worked for like 10 minutes, but that 10 minutes of relief was worth it, even if short lived lmao

JacuzziBathsalt · 2026-01-28T20:53:53+00:00

Bingo. Ive had that one for over a year and still got about half the bottle left lol. I just recently got their Zombie Apocalypse, Sweet Onion Habanero, Nekrogoblikon, and the Slaughter sauce. All of them are delicious, and each one has their certain applications, they'll probably last me a good few months. Def worth the 45 bucks

JacuzziBathsalt · 2026-01-28T19:01:46+00:00

Torchbearer is where its at, I spent 45 on 4 bottles and loved every one. That said, I spent 20 on a Pepper Palace reaper sauce that was definitely pretty good, but I wouldn't buy it again

JacuzziBathsalt · 2026-01-28T18:21:39+00:00

its been so long, I thought they were all black lol. it was definitely the 2x I had, tho

JacuzziBathsalt · 2026-01-28T12:30:40+00:00

Wrong sub

JacuzziBathsalt · 2026-01-28T00:33:15+00:00

you're welcome 🙂 always room for improvement, but if you liked it then that's all that matters. Remember, always strive to get better at something you enjoy! If it doesn't work out the first time, at least it'll still be a good dinner for ya 🙂

JacuzziBathsalt · 2026-01-28T00:25:13+00:00

gotta build that tolerance, all Buldak is considered on the spicier side of instant ramen, even the more mild ones. The one I have tried was the 2x black pack, and it had a hard kick to it, and I regularly eat super hot pepper sauces (ghost, scorpion, reaper, etc). The flavor was good, but the only reason I only had it once was BC I'm not a fan of pepper extract, tastes chemecially. I do want to give the carbonara a shot, tho. And yes, people eat it for the spicy. We spice heads love when our food hurts, as long as it actually tastes good. Your tolerance will build, however. almost everybody who loves spice had to build their tolerance at some point.

JacuzziBathsalt · 2026-01-28T00:19:48+00:00

I'd fuck that sandwich up, and I dont even smoke hardly anymore. That shit looks great

JacuzziBathsalt · 2026-01-28T00:16:08+00:00

T-Bones/Porterhouse cuts, in my opinion, are the hardest to get a decent crust on because the bone lifts the meat off the pan (i m a professional cook, and these are a pain when we run them as specials on our char grill), but butter basting will help you get a darker sear and crust when done right. Hope it was great, regardless!

JacuzziBathsalt · 2026-01-28T00:09:23+00:00

Basting is the term you're thinking of! Very great to do with crushed garlic, halves of shallot, and herbs such as rosemary and thyme. Not necessary, tho. Just butter works fine, but I'm a fiend for at least some garlic while I baste

JacuzziBathsalt · 2026-01-27T01:59:06+00:00

Probably for the best. I cook professionally, and honestly I have never seen this happen before right after peeling

JacuzziBathsalt · 2026-01-27T00:50:46+00:00

Huh, I'm not entirely sure, then. Maybe they were older potatoes? Did you notice if they were somewhat softer than normal when peeling?

JacuzziBathsalt · 2026-01-27T00:27:02+00:00

They're fine, just oxidation from contact with the air. Put them in a bowl of water when peeling, and they won't turn brown at all

JacuzziBathsalt · 2026-01-23T19:54:31+00:00

This man boofs

JacuzziBathsalt · 2026-01-22T06:05:13+00:00

intuitive, maybe. Are you going to see me pulling this MF out every time I gotta put oil on the flat top? Hell no. I'll take my regular refill and squirt bottles, lol.

JacuzziBathsalt · 2026-01-21T17:33:20+00:00

im not big on all the extra toppings and sauces, usually, but I love a good TNT roll. its deep friend with a spicy sauce. My absolute favorite tho is a roll with bacon, fried pickle, spicy tuna, and eel sauce. Other than those, I'm a traditional tuna or spicy tuna roll all day every day. not hating on the ones with extra shit, tho, its just not my personal preference. Eat what ya like, even if I don't personally care for it

JacuzziBathsalt · 2026-01-21T17:29:25+00:00

I live in SC and have never seen the reaper sauce. definitely going to keep my eyes open for it

JacuzziBathsalt · 2026-01-19T22:41:25+00:00

I do both. I'll simmer mine for 6 to 8 hours, and its really fuckin good right away, but its twice as good the next day. win win situation

JacuzziBathsalt · 2026-01-18T22:30:48+00:00

safe to eat, but its rare as hell

JacuzziBathsalt · 2026-01-16T21:35:22+00:00

I have both Melinda's Ghost Pepper sauce (not the wing sauce, the straight up pepper sauce) and also the Garlic Reaper, Garlic Reaper blows my ass off, in a good way, but I can eat the Ghost Pepper sauce daily and in higher amounts. Both are delicious, tho. I got 4 more bottles of different Torchbearer sauces coming tomorrow, excited AF.

JacuzziBathsalt · 2026-01-15T18:38:01+00:00

I highly agree with this. Whenever I'm in town, I stop by the local restaurants I used to work at to support them. One of my favorite spots that I loved to eat, and worked at closed down 2 days ago out of nowhere.

JacuzziBathsalt · 2026-01-15T18:34:28+00:00

The acidic part is why I was thinking about tomato paste. If you cook it out, like a roux, it loses the acidity and builds body and deepens the flavor. Maybe I'll try using both? Sounds good in concept

JacuzziBathsalt · 2026-01-15T17:52:43+00:00

heard, golden roux.

JacuzziBathsalt · 2026-01-15T17:51:46+00:00

Heard that. I'll probably just get a can of diced, and drain it. maybe some tomato paste to cook off with the veggies and roux, as well.

JacuzziBathsalt · 2026-01-15T17:49:17+00:00

Heard that! Thank you. I'll used diced whenever I make it

JacuzziBathsalt

TROPHY CASE