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What was the last spicy meal you cooked?

And how did it turn out?

I was in the mood for wings, but wasn't going to do anything fancy, just wanted something quick using what was in the house. Baked the wings in the oven with a dry rub of cayenne, Death Rain, pepper, and bih jolokia powder (from Muso2112). Took them out and coated with Cap'n's savina sauce. Pretty good for a quick meal.
 
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Keema is pretty wide open,  basically any ground, mince meat as that is literally what it means in Hindi   .  Keema= Ground/minced meat.     That being said you would probably only ever see it made with  beef  in India if you were in Kerala .  I got the general outlines of my dish from a friend who comes from there, mine is no where as good as hers though. 
 
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Tri tip , koury cheese,pickled jalapeno on rye. Ham and corn chowder with Tapatio.
 
Today's meal is pork and kimchi stirfry. Pretty basic one, just pork loin, kimchi, carrot and onion. I might toss in a little extra cabbage too.
 
Marinade for pork (its enough for almost 2lbs)
4tbs of sweet sake aka mirin
1tbs reduced sodium soy sauce
1-2tbs Korean pepper paste (medium hot and sweeter)
1tbs Korean pepper flakes
1tbs minced garlic or half tbs granulated
1/2tsp black pepper
1/2tsp ginger powder or a tsp of grated
1tsp onion powder
 
Add just enough marinade to "wet" the pork. Save remainder for the stirfry. Marinate for at least an hour.
 
You can add a little oyster sauce while stirfrying
I like mine kinda sweet to help balance out the sour kimchi. I add sugar, rice syrup or honey to taste near the end. Brown sugar works pretty good too.
 
Im going with Jasmine rice today because i feel like Jasmine rice. :D
 
And....you guessed it....gunna have to wait on pics. Besides it wont technically be the last spicy meal i cooked until after its cooked right?  :P
 
Grabbed a roasting chicken. Found some rub i had made a while back and had a brain storm!!!
 
What if........i added some of the lemon drop powder i made from hot sauce tailings, ginger powder and a tad more sugar.
 
So i rubbed the chicken down with Japanese sesame oil and gave it a good coating of the rub. Got out my beer can chicken stand. Filled it with ginger ale and some rub. Preheated the oven to 375F and chucked her in.
 
This is gunna be good, it smells awesome. :D.
 
I might have to add some of that lemon drop powder to a citrus vinaigrette and see how it turns out. Sounds kinda good.
 
EDIT:
 
About 30min to go
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This place is in the heart of our China town. The bakery offers 3 meats. Roast duck, chicken feet and roast pork. Its also the ONLY damn place in town you can buy moon cakes and sweet lotus paste buns after lunar new year. He makes pork buns in house either with char siu or Chinese sausage.
 
https://www.google.com/maps/@38.6722557,-90.3375279,3a,75y,180h,90.96t/data=!3m6!1e1!3m4!1ssYLzhNvMs48mh56ANAWUdA!2e0!7i13312!8i6656
 
Look at the pictures. Its awesome and as authentic as it get in STL. The restaurant next door has been rated as the best Dim Sum a few times by the local food magazine.
https://www.yelp.com/biz/wei-hong-bakery-saint-louis?osq=Chinese+Bakery
 
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The last time I had any of these, this was the way it was suggested I use them for the first time. My friend geonerd, who knows EVERYTHING about germinating superhots, was kind enough to mail me a sampler of pods-n-powders-n-seeds last week. I haven't hung a lip over an aji Amarillo in over 15 years. This is gonna be good!
 
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First two lucky imbibers have dibs on the pod halves (placentas intact-minus-seeds ;) )
 
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