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Cravings Now Trending What's New

Flamin’ Hot Cheetos Pizza Is Taking Over The Internet

The Flamin’ Hot Cheetos trend continues to grow strong as the year comes to an end. At Ameci’s Pizza Kitchen in Burbank, CA, everyone’s guilty pleasure snack is a featured item on one of their pizzas.

You’ll find the creation under the appropriate title: Flamin’ Hot Cheetos Pizza.

The pizza starts off with a marinara base, like most. Once the foundation has been set, things get a little creative at the California-based pizzeria.

Ameci’s is best known for using slices of mozzarella cheese rather than shredded, leaving for some of the most beautiful cheese pulls we’ve ever seen. Crushed Flamin’ Hot Cheetos are then sprinkled on top of the cheese and then thrown in the oven.

Once the pie is fully cooked, whole pieces of the the spicy corn-based snack are layered on top. The end result is a marvelous pizza stacked with two layers of Flamin’ Hot Cheetos. No need to throw chili peppers on your slice, folks.

Check out the video to see the Flamin’ Hot Cheetos Pizza in all of it’s fiery glory. Shout out to Los Angeles Eats for the footage.

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Video

This Scoutmaster Crushes 23 Ghost Peppers To Raise Money For His Troop

Capsaicin is a hell of a poison. The chemical is a huge element in ghost pepper, the red hot chili that’s inspired countless Ghost Pepper Challenges across the Internet. To put the heat in perspective, one pepper is said to be 400 times hotter than Tabasco sauce.

In one of the newest Ghost Pepper Challenges, Assistant Scoutmaster Johnny from Troop 137 of Fredricksburg, TX, conquers 23 ghost peppers in an insane video no young boy scout should try to emulate.

There’s a pretty noble reason behind his madness, however. The Scoutmaster isn’t doing the challenge for pride, or shock value. Each share the video gets takes the troop one step closer to raising some much-needed funds for scholarships, uniforms, and trips.

Watch as he crushes the 23 peppers one by one as he fills his body with the stomach churning poison. More than 24 hours after this challenge, Johnny is still sick and in bed recovering from the ordeal. Dude’s lucky to be alive, and he must really care about those kids to do that to his body.

If you’re interested in helping the scouts out, more information can be found in the video’s description.

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Cravings Packaged Food Video

Watch These Guys Throw The World’s Hottest Peppers On Hot Cheetos And Eat Them

It seems the latest food trend is something a lot hotter than rainbow-colored food. In fact, folks are challenging themselves left and right to see if they can handle the heat of the spiciest peppers around.

YouTuber Marlin and his cousin wanted to create an even spicier variation of Hot Cheetos and see how many they could eat. In doing so, he decided to grab some of the hottest peppers on the planet.

The hopped up of Hot Cheetos are dusted with a seasoning of Scorpion peppers, Carolina Reapers, 7 Pot Doughla, and Carribbean blend pepper seeds. The spices boast a combined total of around 5.5 million Scoville units of heat.

To enhance the experience a little more, they also raid their kitchen pantry for spices like red pepper flakes, paprika, chili powder, and regular black pepper. Might as well go all out, right?

Once all the peppers are evenly crushed and blended, the Cheetos are mixed in thoroughly and ready to eat.

After all the hype, the dudes ate two each. The rest of the video features them screaming, puking, and drinking milk.

Check out their insane DIY Hot Cheetos video. Definitely do not try this at home, kids.

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Hit-Or-Miss

Why Koreans Eat Boiling Hot Soup During The Hottest Days Of Summer

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It is a little known fact that many Koreans love their boiling bowls of soup the most during the hottest days of summer, so it would not be unusual to find them downing steaming hot samgyetang (chicken ginseng soup) during an oppressively humid afternoon.

In Korea, they say, “fight fire with fire!,” restaurant owner Choi Mi-hee told Vice. “[Samgyetang] has benefits because when it’s too hot, we eat cold things. Our stomach gets colder but the rest of us stays hot. So we have to make it the same temperature.”

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Such belief brings a flock of patrons to Choi’s Gangwon Toon Samgyetang in Ilsan, Korea during the three hottest days of Korean summer —chobok, jungbok, and malbo. It is widely believed that eating the soup three times in this period is good for a person’s health.

“When we eat samgyetang, we can get our stamina back,” Choi claimed.

The special soup is often consumed with ginseng liquor or soju.

Samgyetang is cooked with month-old chicken that fits whole into a bowl. The still tender meat is filled with garlic and rice and then cooked with ginseng, jujube, milk vetch root, and chestnut as basic ingredients with other ingredients depending on who’s cooking. Choi, for her part, includes eight additional special ingredients that she did not want to reveal.

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The popular Korean specialty is getting more attention abroad. Canned and frozen samgyetang has recently been exported to and found popularity in China. Like in Korea, the Chinese believe that the soup can prevent illnesses.

Choi insists that while the meal itself may contain more than 1,000 calories per bowl, samgyetang is still a better option than what is available out there.

“Nowadays, a lot of Koreans eat a lot of junk food,” said Choi, “But samgyetang doesn’t have chemical ingredients and is natural and healthy.”

Written by Ryan General, NextShark

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News

How Starbucks Is Fighting Back Against Shorted Latte Drinkers

A couple of months ago, we wrote about some pissed off latte lovers who sued Starbucks, claiming that the company was underfilling lattes.

Now, in order to get themselves out of hot water, Starbucks Corporation has filed, “a motion to transfer,” with the U.S. Judicial Panel Of Multidistrict Litigation, to have the cases heard in the company’s home state of Washington.

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In total, there are three different cases, with an additional case pending, involving customers accusing Starbucks of, “deceptive marketing practices, by misrepresenting the quality of made-to-order beverages in its cafes.

Additionally, the plaintiffs allege that Starbucks knowingly, “follows standardized recipes that result in the uniform under fillings of beverages,” according to a memo submitted by Starbucks Corporation filed with the U.S. Judicial Panel On Multidistrict Litigation May 26.

Due to circumstances involving multiple states, California, Illinois and New York, and the similarity of accusations, Starbucks Corporation is requesting the cases be transferred to a Seattle, Wash. court — where the corporation is headquartered — which will help “… eliminate duplicative discovery,” and, “prevent inconsistent rulings,” according to the memo.

The overlaying consistency within each case, remains that customers accuse the coffee giant of using inadequate cup sizes that do not allow for the amount of coffee or other beverage as advertised.

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The cases in question

Siera Strumlauf and Benjamin Robles v. Starbucks 

The two plantiffs Strumlauf and Robles, from Northern California, filed a lawsuit on March 16, 2016. They claim that the Starbucks sizes, 12 fl. oz. “Tall”, 16 fl.oz. “Grande” and 20 fl. oz. “Venti” falsely advertise how much liquid can be contained in the cup, and also allege that baristas have, “no discretion in determining how much of a given ingredient is used in a latte,” according to the memo. Starbucks has requested to dismiss the case, but a hearing is scheduled for June 1.

Stacy Pincus v. Starbucks 

Pincus, a resident of Illinois, filed legal action on April 27, 2016, over the claim that, “ALL COLD DRINKS ARE UNDER FILLED.”

The Pincus memo alleges all, “iced coffee, iced tea and blended specialty drinks,” as well as its, “shaken iced teas and shaken iced lemonades, Refreshers™ and Fizzio™ handcrafted sodas” are underfilled,” — and have been since 2006, according to documents.

Currently, Pincus case will be heard on June 21, 2016.

Brittany Crittenden v. Starbucks

Crittenden, a resident of New York, filed legal action against Starbucks on May 10, 2016, claiming that the company falsely advertises the exact amount of liquid each latte, mocha and espresso drinks contain. Crittenden is suing for an array of reasons, including, “negligent misrepresentation,” according to court documents.

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Now, as Starbucks prepares to defend itself against these steaming hot allegations, one thing is for sure, lawyers need to wake up and smell the coffee.

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Recipes

How To Make Sausage Mac n’ Cheetos

In the last few years, the popular dish of macaroni and cheese has become a base for a ton of pretty insane recipes. No longer are folks content with the simple addition of cheese to noodles. No, we want more.

Enter the Sausage Mac n’ Cheetos. The folks at the Foodbeast Kitchen whipped up a recipe that combines sweet, spicy and savory.

Here’s what you’ll need:

Sweet sausage, green onion, macaroni, cheese and crushed Hot Cheetos.

Here’s what to do:

Cut up the sweet sausage into small pieces and cook them until they’re brown. Drain the excess fat and set the sausage aside. Start boiling your macaroni, drain them and add the cheese. Once the mac n’ cheese is mixed together, add the sausage, crushed Hot Cheetos and stir.

A cheesy, spicy, hot mess of flavor.

You’re welcome.

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Products

This Bottle Of Vodka Is 200 Times Hotter Than Sriracha

No matter how tough you think you are when it comes to spicy food, chances are you will look at this and simply say, “Na, fam. Not tryin’ to die today.” Yeah, it’s that hot.

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The ‘Hot Enough’ Vodka Co. came out with the hottest alcohol in the world back in 2012, known as the Naga Chilli Vodka. The vodka is infused with a chili pepper called the Naga Jolokia, or more commonly referred to as the “ghost chili.” According to the spice fiends over at Chilli Wizards, the Naga Jolokia pepper clocks in at an insanely high number on the Scoville scale, ranging anywhere from 800,000 to 1,000,000.

In case you don’t know, the Scoville scale is the scale used to determine how hot or spicy something is. For example, Tabasco Original Hot Sauce would be around 3,750 Scovilles, while Frank’s Original Hot Sauce comes in at a measly 500 Scovilles.

The Naga Chilli Vodka, now that you have a general idea of where things would be located on the scale, practically breathes fire with a whopping 100,000 on the Scoville scale. But wait, there’s more…

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The original version with 100,000 was released in 2012, however they’ve amped it up since then, creating a bottle that pushes 250,000 and the hottest one of all, clocking in at an insane 500,000 SCOVILLES! One chili-loving expert over at Masters of Malt was quoted saying, “What’s that? No, I’m not crying…my teeth feel weird. Are my lips swelling? Get that stuff out of my sight.”

The 500,000 Scovilles bottle of Naga Chili Vodka is nearly as strong as the weakest pepper spray on the market, which is still ridiculously painful. Still think you can handle it? Yeah, everyone does.

If you order a bottle from the Masters of Malt and have an interesting, sad or crazy story to go along with it, let me know! Also, don’t be a hero.

 

 

via Metro UK, Masters of Malt

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Hit-Or-Miss

Watch How Tabasco Sauce Is Made

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Tabasco sauce rules. We like to keep a bottle stashed in case our hash browns ever need some extra spice or burgers need some extra heat. Have you ever wondered how the sauce was made?

Discovery Channel’s How It’s Made took a quick look at the origins of the famous pepper sauce. Watch the journey a single pepper goes through to finally become a part of that iconic bottle we keep in our glove compartment.