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  1. Bubonic

    2012: The Year The Internet Ends

    Might not be a proper place to put this on this board, but because it concerns everyone who uses the internet, and enjoys net neutrality it needs to be posted anywhere it can be. 2012: The Year The Internet Ends
  2. Bubonic

    Halfassed Spicy Onion and Garlic Pasta Sauce

    Halfassed because it's a lazy recipe due to me using a lot of prefabricated things in order to save myself time (university student, at least I'm doing better then kd!) Anyways here is what I used. 1lbs of ground pork. 1 can of whole tomatoes 1 can of tomato paste 1 bottle of president choice...
  3. Bubonic

    Hot Stuff Addiction - A Long-Term Health Concern?

    I've browsed the web, seen many contradictions on the subject. I understand the logical health benefit concerning the killing of bacteria, (just turn chili-head, and its been my first Canadian winter without getting the flu) But there is a bunch of talk about how abuse may damage your stomach...
  4. Bubonic

    We really getting the heat advertised?

    Sometimes I wonder if I'm really getting as much scoville as I'm told I am. Now I just got Mega Death, and she's a doozy alright, yet if its rated in the 200k range, to me, it doesn't cripple me 4 times more then Dave's insanity does, or twice as much as Mad Dog Inferno. So are these just...
  5. Bubonic

    Painful Penne Arrabiata

    2 or more tablespoons olive oil 3 cloves garlic, chopped 3 or more tablespoons of Pain 100% :hell: half a tablespoon of sriracha sauce for extra garlic kick Quarter of a cup chopped fresh rosemary Half a cup chopped fresh basil 1 large can crushed tomatoes a dozen or more cherry tomatoes 1/2...
  6. Bubonic

    Best Heat to Flavour Ratio?

    Not sure how clear the thread title is, but basically this is an inquisition on which hot sauces have the best balance of heat and flavour. Right now I'm a noob to the scene, been messing around with different hot sauces, and I got a grasp of what I like. I started off with Pain 100% which has...
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