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last time we did spicy I made the spiciest meal ever and it was insane ah I feel it in my brain talk about a mounting burn this is gonna come out the other end hurting but spice isn’t just about destroying people there are real cultures that love spicy foods today I’m making the spiciest real traditional foods in the world starting at the mildest to medium to finally the hottest before I had other people eating it but today I’ll be eating it myself along with a Helper and we’ll see if we can handle the traditional spice I’m gonna feel this later so let’s make this shall we ah one of the Seven Wonders of the World well no over here no no here oh look it’s my new book that’s available for pre-order Now link in the description go get it all right the pre-order face is extremely helpful oh wait look we are actually physically in Rome I did travel all the way out here with fig covers to put on this book and we lost all of them the book’s really new all right but if you pre-order it guarantees you a copy the pre-order face is extremely important to the success of the book show your support so click the link I love you now back to the video okay starting off with number one our mild but still spicy meal jerk chicken coming in at around 350 000 Scoville which is about 40 times hotter than a jalapeno so that’s mild in this scenario first we start with their marinade D stem and rough chop for chocolate habanero chilies and eight regular habanero chilies rough chopped three green onions one yellow onion also rough chopped pop all that into a blender with one teaspoon or two grams of allspice powder one teaspoon or half a gram of ground nutmeg one tablespoon or seven grams of Chinese five spice powder one tablespoon or 10 grams of course ground black peppercorn salt to taste two tablespoons or 30 grams of vegetable oil 3 cloves of garlic 1 sprig worth of thyme leaves blend on low till loosened then blend on high and Stream in half a cup or 120 milliliters of soy sauce and then just let that brother Bland until as smooth as possible oh and uh be careful when opening your blender yeah for that reason combine your marinade and two pounds or 900 grams of either bone-in chicken thighs or you can do chicken leg quarters like these obviously chicken leg quarters a little bit more traditional just ask your butcher they can get a cup for you they will be large and ideally you want the spine attached you see that little bit there that’s the spine that’s that good sucking meat take that how you will anyway massage the marinade into your legs or those legs wrap with plastic wrap and marinate in the fridge overnight when it comes to cooking these of course you can leave them on the grill with the lid no cook just fine like that but it takes much longer so if you want to speed up the process you can quite literally just vacuum seal these bad boys in vacuum bags with their marinade and sous-vide them at 175 Fahrenheit for about one and a half hours take them out and at this point you just need some Char and color on the grill But whichever way you choose before you do that we need to make our spicy again the chef’s favorite tool a blender add five green onions one peeled shallot stem removed obviously six cloves of garlic six chocolate habanero chilies for green habanero chilies and six orange habanero chilies we’ve got lots of colors going on here one teaspoon or two grams of allspice powder one tablespoon or 10 grams a black pepper fresh ground one teaspoon or half a gram of ground nutmeg one teaspoon or seven grams of fine sea salt two tablespoons or 30 grams of dark brown sugar the zest and juice of one lime a quarter cup of 60 milliliters of white vinegar blend on medium speed and then while constantly blending stream in a quarter cup or 60 milliliters of soy sauce then again while continuously blending stream in two tablespoons or 20 grams of a neutral tasting oil that could be vegetable canola avocado move to a container for basting and at this point get yourself an offset heat grill that means that one side is hotter than my drawls in the Texas sun and one side is cool if your chicken was already sous-vide cooked then all you need to do is Grill it for about five minutes flipping often basting each time so you get a thicker and thicker coating until nicely charred and gloriously glazed like this alternatively if you did not sous-vide you’ll just do this from raw and you’re gonna keep doing it with the lid closed until your chicken is cooked through you know avoid burning obviously of course this is traditionally served with many things such as fried plantains but this is about the chicken now once your chicken is cooked through to an internal temperature of 165 Fahrenheit and your skin is charred nicely it’s time for our very first challenge which hopefully this should be easy all right jerk chicken it says the mildest of the three although I will need a little bit of help Cameron is coming from the New York video he wanted to be uh my left hand man in this journey oh look at that goodness that is spicy but it’s delicious this is honestly one of the best bites of chicken I’ve had this year it’s not that spicy I think we’re good oh whoa it creeps in yeah it’s starting to creep in every flavor that’s in it is coming through in a very pronounced way but you’re also getting slapped in the face with spice it’s kind of like The Human Condition it hurts I want to keep eating it but it’s like a little stab in the tongue with spice but I will say this is tolerable and I would eat this very easily so moving on on to number two medium heat Bulldog we’re making a more OG version of the fire chicken it’s gonna be closer to 375 000 to 500 000 Scoville okay that’s a lot of jalapenos condensed into one place first preheat your oven to 500 Fahrenheit then in a small mixing bowl add rough chopped Habaneros three cloves of garlic minced 10 Thai chilies rough chopped four Thai Long chilies a half inch knob of Ginger grated two green onions thinly sliced two dried red ghost peppers yeah obviously you can do fresh we went with dried a quarter cup of 30 grams of fine gochugaro three tablespoons or 70 grams of gochujang a quarter cup of 60 milliliters of soy sauce two tablespoons or 23 grams of sesame oil look it’s a lot of ingredients all right I swear the cooking process is very easy one tablespoon or 11 grams of mirin one tablespoon or 14 grams of Honey one teaspoon or 5 grams of fresh ground black pepper how is this really still go oh here we go mix together using anything but a sensitive body part then get yourself a quarter cup or 60 milliliters of vegetable oil in a small saucepan get that ripping hot around 350 Fahrenheit pour that hot boy into a different kind of hot ingredients get it because they’re spiced sorry it will Sizzle aggressively so maybe don’t get too cocky and put your face near here stir that vigorously until combined then stack one pound of Bones skinless chicken thighs and combine with your spice mixture and once that’s thoroughly combined place your chicken on a wire rack line baking sheet pop into your oven and cook for five minutes then flip all your chicken enjoy the spicy air when you open that up and cook for five more minutes under your Broiler now get yourself a 10 inch deep cast iron skillet set over medium heat using scissors cut your chicken to bite size random pieces look it’s messy right just have fun at this point it’s just gonna be a moment for you as you’re struggling to breathe in your own home due to the high Scoville oxygen in the room pour your excess marinade into the pan hand which will cause even more Suffocation I probably should have told you that you’re gonna need your marinade hopefully you still have it sorry for a quarter cup or 650 milliliters of chicken stock into your pan stir that till combined add salt to taste if needed and then just top that with around 6 ounces or 170 grams of low moisture mozzarella ideally fresh grated and pop under your Broiler on high until the cheese is melted bubbling and lightly brown about four to five minutes at that point it’s done but feel free to garnish with sesame seeds green onions you know it’s not really gonna do to protect you from the heat but hey it looks nice now we’re gonna find out how hot this one is I feel like this can be hot it smells good it starts to get you pretty quick it’s like habanera right away wow oh that’s not too bad this would be so good with a beer oh it starts to get you after a couple bites it’s like comes in waves it’s like versus like oh I’m okay that’s picking up so Angela has something for us please Angela please what’s the story behind us here come here oh my God my heart rate so bullduck is traditionally a dream so jello shots for everybody I don’t know how to take these that did not help the spice at all oh that’s cheating very fragrant chili very tropical almost and then you get that sort of umami gochujang salty garlicky Rich deep Korean flavors that you know you want but then then it’s just regret it’s filled with regret and pain I guess we’re moving on to the next we’ve made it to our final Challenger number three high heat fall Curry this is considered to be the hottest Curry on planet Earth coming in at a whopping 1 million plus Scoville obviously depending on the chilies you use commonly you’re gonna see ghost peppers used in this though and we’re using multiple varieties first you need a seven to eight quart heavy bottom pot add just enough vegetable oil to coat the bottom in batches you’re gonna sear two pounds or 900 grams of boneless lamb shoulder cut into one inch cubes you know don’t overcrowd the pan okay we want a little bit of color I know this is gonna be spicy but that doesn’t mean that you get to have gray ass meat then I have to come all the way to your house and scold you it’s a lot of work anyway season that lightly taste with salt sear for about one to two minutes until you get some nice Browning so you’re on all sides placing to the side as you finish and repeat with all of your lamb once that’s done add a touch more oil if you need although your rendered lamb fat should have done that job for you reduce your heat to low add one yellow onion rough chopped one bunch of green onions also roughly chopped one rough chopped red bell pepper oh Josh that’s nice spice yeah you just wait sweetheart right season lightly to tastes with salt let that sweat for about one minute follow that with a two inch knob of Ginger grated three cloves of garlic rough chopped and the missiles of Destruction six whole ghost peppers rough chop three Carolina Reaper Peppers rough chopped four Thai red chilies rough chopped and finally a little bit of break one tablespoon or 9 grams of curry powder one tablespoon or 9 grams of garam masala powder 1 tablespoon or 9 grams of cashmere chili powder cook that while constantly stirring until very fragrant about 20 seconds then add one tablespoon or 22 grams of tomato paste cook for about 30 seconds and finally add 2 cups or 486 grams of chicken stock to deglaze all the stuck atomically spicy bits at the bottom now scrape that all up nicely then add one 14 ounce can of crushed San Marzano Tomatoes bring that to a boil over medium high and reduce your heat to low and simmer for 10 minutes then pop in an immersion blender and blend that bad boy until as smooth as possible pop your lamb back in the sauce plus an each they came out of it bring that back to a boil over medium high reduce the Low cover with the lid and simmer for one and a half hours that’s it but I do have to explain something important to you as this simmers the sauce is not only tendering up your lamb but it’s reducing that means that it’s intensifying every last drop of spice into an even more condensed and spicier nucleus of heat now all there’s left to do is little this Curry into a bowl hoping that it doesn’t burn a hole in it top it with a little bit of dainty cilantro to make it appear anything but brutally hot and now our final taste test and see if we’ve got the cajones to handle the hottest spicy curry in the game should be easy right yeah we’re still feeling the last round we’re going straight into this so probably not good with me on Friday night the final one becomes the battle and the battle is eat as much of it as possible without going to the milk fair enough I don’t want to do this I don’t want to do this either should we wait longer no it’s not going to get less spicy if we wait longer oh my God cam pause pause pause pause I can’t stop that train oh my God immediately come on man you know what it’s not that bad Eye of the Tiger nothing happy thoughts oh no oh I’m crying right now Peppers very light lamb Lucy doing no what I don’t even want to drink milk can you kind of tap out with this milk is gross oh my God I’m gonna feel this later oh my God this is not sponsored by Prime but thank you we made the world’s spiciest Foods I’ll tell you right now full Curry Takes the Cake the best dish was easily the jerk chicken because I could keep eating it I never want to have this again although it was delicious but do you know what else is delicious b-roll [Music] thank you foreign [Music] [Music]
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