Three years, three episodes, three chances to find
the perfect solution to combat spicy food. And this year I think we've done it. Tremble in fear
all you restaurants with hot wing challenges. The theorists are going to be coming to dominate
your walls of fame. After today's episode, I promise that you'll be equipped to handle
nearly anything they can throw at you, no matter how high those chefs crank up the heat.
That said, can science actually stand up to the ultimate test? The moment when the
hottest thing and spicy food turns cold? Oh no. That was such a small amount!
Strap in. Strap in!. Here’s the ride! Hello, Internet. Welcome to Food Theory.
The only show that tries to be spicy but is actually just a bit bitter. Bitter about
never making it on the Hot Ones, that is. If you've been following our spicy saga over the
last three years. Then you're well aware that I've been recreating my own science based version of
the series in an attempt to train up for the day that I'm finally invited to meet my unrequited
Internet love, Sean Evans. The premise of the show is simple: Sean eats spicy wings and does
in-depth interviews of all the hottest Hollywood celebrities and the occasional YouTuber when
they need to fill out the guest list. And yet, my attempt to copy him in a legally
unenforceable way has been unnoticed. Ignored! I am Hello, Neighbor, he is my MatPat.
So you know what, who needs him? Today, we ascend. In this, our final part of the spicy
food trilogy, we’re not limiting ourselves to his show's signature sauce The Last Dab.
No, we're getting hotter. We're going more extreme than the Scoville scale. The final
boss of today's episode requires a waiver and passing not just one, but two separate
spice tolerance tests in order to even buy it. It is, without question, the single spiciest
bite of food I've ever consumed. Heck, if you take a bite of this that's the size of a grain
of rice, your mouth is going to be feeling it for the next 20 minutes. This right here, this is
the concluding chapter to the trilogy. And there's no better way to go out than to go big.
Before we get there though, we got to come in prepared as possible. That means another series of
spicy solutions that need to be tested. Hopefully you've seen the previous episodes in our quest to
find the perfect spice solution. But if not, link is in the top right corner of the description.
Or I could just catch you up right now. Overall, we all know the general stuff that
you're supposed to do: Drink milk, eat bread, don't drink water, all that sort of good stuff.
But I've been convinced that there are better, smarter, more effective science based solutions
out there. I don't just want to cool those flavor flames. I want to extinguish them. And so
using both your suggestions and our research, Steph and I have been putting them to the test.
We've seen some good ones, we've seen some bad ones, and we've seen some really bad ones.
F! Negative F! What is wrong with you!?! In general, we've learned that the Perfect
Spice Solutions try to check off as many boxes on this list: They've got to be cold,
they've got to be sweet, and they've got to be thicc with as many Cs as possible.
They're also ideally full of dairy, which contains casein, a protein that's able to dissolve
capsaicin, the molecules in food that make it spicy. Lastly, the ideal spice solution is acidic.
You see, capsaicin on the Ph scale is basic, so counteracting it with something acidic like
lemon or lime juice is going to help neutralize the capsaicin that's lingering in your mouth.
That right there, that is our list of must haves. We've also learned to stay far, far
away from anything that contains alcohol, which just activates the same TRPV1 receptors
that capsaicin does in the mouth, irritating them in a very similar way. So far, our top spicy
food solutions have been sweet lime simple syrup, a honey peanut butter mixture, and at the
top of the heap a cold custard milkshake, specifically from our local ice cream chain
Goodberry’s. All of them are good, each checking off two or three of the qualities on our list.
But none of them are truly great, especially when up against the toughest and spiciest
contenders. See also our reactions from last year. I’m going to just try real quick,
just… I did this last time, too, just so we could get a sense of what the
flavor of this thing tastes like alone. It tastes like fire. What do you mean the
flavor? It tastes like charcoal and fire. So without further ado, it's time for
things to get spicy. Let's set up this test. Yes, my friends. This is the final
episode in our trilogy of Spicy Food Challenge Solution episodes
You bet your sweet bippy. Until next year, when we decide to reboot the
whole thing. So what are we actually testing here today? Well, we are testing a combination
of solutions that you've submitted over the last year. We're also testing a combination of
things that we have researched ourselves, like new solutions. There are some returning
favorites from past years. Basically, this is the epic Super Smash Brothers crossover
episode of all your favorite spicy food solutions, but only one will be able to walk away as
the supreme leader of spicy food solutions. which may be more than I can say for myself.
I may not walk away from this episode. I may just keel off the chair at some point.
Yeah, there will be one winner today and two losers. And those losers are the two of us.
Oh, yeah. So the layout for this episode is basically the
same, but this year with a little bit of a twist. So we have assembled a solution of seven different
spicy food solutions that you guys have submitted. We're going to put them to the test against a base
level of spicy wing, and then we're going to take our favorite of those solutions and put them up
against the final boss of this episode, the Hot Ones Last Dab Apollo sauce. But then, my friends,
there's actually something hotter than that. I'm sorry, what?
Yeah, there's something that's even more sinister, even more creative.
I like how I’m not consulted or informed about something that we're having that's hotter
than the thing that melted my face off last year. Thanks. Thanks, man. Thanks guys.
Oh, yeah. It is hotter. It is more sinister. It throws all sorts of monkey wrenches into the
works. And it is something that I've been trying to get Stephanie to test out for years.
Oh no. So now that she's stuck on camera with me,
she's forced to do it with me with all the spicy food solutions available to us.
Oh, I know what this is. You jerk. So join us friends, as we go about our
spicy food journey. Just wish us luck. Prepare yourself, your bowels and your napkins. Bring out the wings, my friends. Bring out
the wings. I am hungry and need to feed. That’s weird.
That was weird. Round number one: Perfume? Okay.
So it's probably best to give this one a bit of explaining. This may
sound like a really weird choice, but it's actually coming from a pretty
reliable source. Hot Ones themselves, or at least the wider First We Feast team.
You see, back in 2020, the team posted on Facebook this video of how sniffing perfume could
help you lessen the burn of drinking alcohol. Obviously, we're eating spicy food and
not downing shots, but alcohol activates the sameTRPV1 receptors that capsaicin
does, irritating them in a very similar way. So if it's good enough for a drink,
maybe it's good enough for a spicy wing? Yeah. No, I don't. I don't wee… there's no
way that this one works, right? Because at the end of the day, this isn't an issue of flavor.
Right? You're smelling stuff, which is changing your perception of the flavor. There's an actual
chemical reaction that's happening in your mouth where pain receptors are being activated. So no
amount of smell or perceptual change is going to affect the fact that this chemical reaction
is happening in your tongue. There's no chance. I'm inclined to agree with you, but we've
been really surprised on episodes of Food Theory before about things that work and things
that don't work. And frankly, I got to lay it on the line here. I have to go into this with some
level of optimism, because otherwise we have six rounds in front of us and I might not make it.
All right. So I guess the question is then, are you going with: [french name? Le-siur-don
de misior lee] or are you going with: Unlabeled bottle that I got several years ago.
Okay. Ready? Ready. Dink. What are you
doing? What are you doing? Quick note. We realized early on that these
wings weren't going to be hot enough to get good data for the test. So we paused and
resauced the wings only to then overshoot the mark and make them a wee bit too spicy. I
guess spicier is better than nothing. Anyway, it was time to restart the test with a respray.
I was assuming Steph would spray the perfume on her wrist or maybe her chest, but instead she
went with a much more unconventional option. I still… no need to respray, though. I smell it. Oh that was in my eyes. Oh,
why? WHY? Go, go go go go go go. *munch*
It’s hotter This is a lot hotter. The
perfume is doing nothing except providing a very confusing experience.
Smell my wrist. Smell my wrist. Is it helping? No.
Is it helping? Maybe. Maybe. It's very sweet, it distracts
me. *cough* It's worse. It's worse when I'm not smelling your wrist. It legitimately is worse
when you're not directly smelling the perfume. I can tell you right now, the reason for this
is twofold. One… One is it's distracting from the heat in your mouth. Two, though the air
isn't passing through your mouth. There's that impulse to breathe through your mouth.
*exhaling* I want to breathe out the heat. But instead it's forcing you to breathe
through your nose, which actually makes it feel better. Like talking to you right
now is literal agony for me. I hate every word that's coming out of my mouth because I'm
literally breathing flames. But when I do this, it still burns, don't get me wrong. You still
feel it, but it's less sharp. So in terms of, like, solutions, low, but effective, it's not
a net negative. It's not nothing, but it's low. So let's move through this. Let's do another one.
Yeah let’s go. Round number two: Nose plugs. The general
idea here is the same as round number one, which is like, Hey, if you can't smell what
you're eating, is it going to make it better? Again, I don't think that this is going to do a
whole lot because as we saw at the last round, it's not so much about the smell as it is about
where the airflow is going and being distracted from the burning that's happening in your mouth.
I actually think this is going to make it worse because it's going to force us to breathe through
our mouth. And that's actually the worst place you could breathe through this circumstance.
You know, I think as we're pursuing new merch options for our fall or even winter launch,
I feel the food theory nose plug might be a worthwhile endeavor.
Boop. All right, here we go.
*munch* Huh. This is weird. It's. It's
not doing anything. It's literally not doing… like, if you
compare our reaction last time. Oh, my God.
To where we are now I'm fine. Oh, my God, I’m fine.
This is insane. There's... This is shocking to me. Here wait. I want
to try another bite. I can't believe this. I'm not supposed to not say anything in these
reactions, but I'm actually, like, speechless. I can't believe this worked. The only place I
feel it is all the way in the back of my palate. Right now I'm feeling it in the back
of my throat. I'm feeling it, like, around the edge where I got sauce here.
Yeah, but the middle of my mouth is actually totally fine.
Yeah my tongue, which is where last round I was feeling it.
I was dying I was miserable, yeah. It
was awful. It's… I'm fine. Wow.
Like, I could go back in and do multiple bites of this.
This is not the result I expected at all. This is wild.
I'm holding this out here for my own benefit at this point.
It’s game changing! This is so much less spicy. It's not
completely not spicy, but we're talking, we're functioning normally, I'm not falling
off my chair right now. This is amazing. Yeah, I'm not feeling the sort of visceral
reaction of like, I'm crying right now, or like, Oh my gosh, I'm breathing fire right now. I feel
it. And I definitely feel it in my, like, soft palate, back of my throat, back of everything.
Dude, you go into these episodes, we expect zero of these things to work,
we expect to be miserable the entire time. This one?
This is wild. This one works!
This is unbelievable. Dude, this works.
This might be the single most effective solution of any that we've done across these three.
I can't believe that. I am dumbfounded.
I know. I also, like you, thought that like, hey, this is a chemical
reaction happening in my tongue. Breathing or smelling is not going to affect this,
but it totally does. My mouth feels warm. Yeah, I feel it.
It doesn't feel, like, super happy-happy, but I'm fine.
Yeah, I could tell that I would be feeling an uncomfortable amount of spice.
Yeah. If I would let myself. But the fact that, for
whatever… I don't know yet, if I'm focused on… It's just keeping a lid on it.
Yeah, it's dampened it significantly. So, VO-MatPat, after this episode, after we're
done here and all this misery is over with, look this up and tell everyone what the
science is here. Because I don't know. This is blowing my mind.
This is incredible. I got you back there Live-Action-MatPat. As we're
all familiar with at this point, the sensation of flavor is actually a combination of taste and
smell. This happens because as you chew you force air through your nasal passages. These food odors
are detected by receptor proteins on hair like cilia at the top of the sensory cells in your
nerves, which then send messages to the brain. And even though it's a chemical reaction taking
place on your tongue and not a matter of flavor, the conflicting messages being sent to your
brain seem to be enough to override the stimulus of the capsaicin. Now, this isn't something
that totally prevents the feeling of spice, but even smelling capsaicin can irritate the
mucous membranes in your nose, thereby leading to an increased perception of spice when you eat.
So by plugging our noses, it lessened the overall sensation of the spicy food. We also have some
taste buds in the soft palate of her mouths, which explains why I was still feeling some
burning back in that area. But when it came to our tongues, the lack of smelling seemed
to completely dampen any spicy feelings. Round number three, I'm excited
about this one: key lime pie. This one goes out to Tyler Williams of Tyler
and Safiya Nygaard and his love of key lime pie. This is something that was suggested multiple
times by you guys, the audience. And the rationale for this one makes a lot of sense, right? In
past episodes of this series that we've done, we found that lime simple syrup worked really
well because there was something about the citrus and also something about the sweetness
that would help dull and kind of lessen the pain that you were feeling in your mouth.
Key lime pie actually takes it to another level by introducing dairy, and milk is a very
common antidote for spicy foods. So maybe by getting the lime, the sugar and the dairy all in
there in the same bite, we stand a good chance of fighting off these very intense, now, things.
And you've got like a “bread” substance in here. So really this seems pretty darn
primed to be like a great solution. This should be grade A.
Boop. OK, I’m going to lick these
fingers for that extra spice. You fool.
Oh, Man. Doing it again really reinforces
how much... How much the nose plugs did. They did a really good job, man.
I don't want to put them in there. At the same time, I haven’t finished chewing this.
Haha! What!? Are you kidding me? Are you serious? It disappeared. One thing I didn't think about
going into this was there's a fifth thing that this plays into that we didn't think about, which
is viscosity. In year two, I believe it was, we discovered that viscosity, something
that's thick, like peanut butter or again, thick like that lime simple syrup that's able to
linger and kind of permeate everywhere and melt everywhere. It's almost like you want some sort
of, like, salve or gel to deaden the heat and deaden the burning. This has that too.
Ooh, it does come back. It does come back as soon as...
You know how they tell you to, like, smother the flames and put
blankets over in, like tamp it out? This is effectively that if you're not on
the key lime pie train, highly recommend. We were missing out for years. Don't be like us.
I thought that we had kind of, like, figured it out and we're like, oh, I guess this is as good as
you're going to get when it comes to spicy food. No
But no, this is great. You heard it here first, this delicious
viscous discous of key lime pie is in a league of its own. And it makes a lot of sense.
It checks all of the boxes that we talked about at the top of the episode. We've got acid from
the lime component, sweetness and fat from the Graham cracker crust. And the cool temperature
of the pie itself provides a soothing sensation. To add on to all of that. It also has condensed
milk, which is just boiled down milk with sugar. And on top of that sugar it also has even
more added sugar in the recipe. Sugar, honestly did us a big favor here, this is
because sugar directly works by neutralizing the effects of capsaicin. Some theorized that
it's thanks to its ability to suppress the bitter compounds found in capsaicin. But that's
just the theory, A FOOD… we aren't there yet. But needless to say, this and nose plugs are two
of the best spice solutions we've ever tried. Round number four. I got to say, I
love this episode. Frozen Chocolate. I'm feeling really good going into this round. My
mouth is not on fire. My lips haven't fallen off yet. I'm so excited and I don't think chocolate
is a bad contender, to tell you the truth. You're not wrong there, Steph. Now, chocolate
has a few things going for it. In this case, it's frozen so we're going to get a
bit of a temperature relief there. It's also sweet and full of fat, both of
which are going to be working wonders on the spice. When it comes to fat, Capsaicin
is considered lipophilic, which is just a fancy way of saying that it gets absorbed by fat.
So the more fat that’s stuffed into our chocolate, the better it's going to be. And since
chocolate's essentially just milk and sugar, it also contains small amounts of casein,
which is that protein in milk that helps you wash away the oil based capsaicin
molecules floating around your mouth when you eat spicy food. That's why today we're
focused on using milk chocolate specifically. I love this episode already.
I know. After round one I'm like, Oh no, we have
made a horrific mistake by over spicing these wings. But the fact that we're sitting
here at round number four and doing fine? We're in it to win it, man.
We're in it to win it! Yes!
Haven't even broken a sweat! Man, I love chicken wings so much and I
never get to enjoy them on this episode. Ready?
I’m here. Double. Ooh chocolate.
Mm. This is working, five out of ten? I don’t know.
One part of it is definitely from the cold. The other part of it, I'm assuming it's
from the creaminess of the chocolate, but I will say it is not dulling the spice
nearly as much as the previous rounds. No.
As soon as it's out, like, it's coming back full force, it's not weakening it at all.
Yeah. Ooh, all right. Yeah, I'm starting
to sweat now. Yarr next round! Let’s do it.
Round number five, frozen lemonade milkshake thing.
This is again my favorite episode of this series. I feel like we have a whole bunch
of winners as opposed to last time when it was so clear that we had a ton of losers.
By this point last time we wanted to die. By this time, I actually still kind of want to die because
we're consuming a lot of dessert very quickly. I still don't feel great, but I feel I feel
better than last time. And we've yet to eject anything into a bucket next to
us, which at this point is saying a lot. The concept of this one should probably make sense
to you at this point, right? It's got ice cream, it's got citrus, it's got dairy in there
and it's cold. It has a potential to be a step up from the key lime pie in the sense
that it's colder. The key lime pie was like, sort of generally refrigerator temperature,
but this is freezer temperature and colder is almost always better in these situations.
One of the things that you keep hearing us say in these first couple rounds, right? it's like,
“Oh, it's in the back of my throat. Oh, it's in the back of my throat. Oh, it's in the back of my
throat.” This right here, as we did in our Brain Freeze episode, anything with a straw is shooting
it straight to your back of your throat there. This might be the best solution for that area.
Let's do it. Round number five. It continues. Frozen lemonade dessert drink. How are you doing?
Mmm, Tasty. It is super tasty. It's a little icy. It's a little bit less creamy.
It is less creamy than I would have thought. Taking a bite out of a pretty structurally
sound key lime pie. It's able to just hang out there until you decide to chew it. Right.
It's not melting. It's not going away. This, as soon as I get it in, I feel myself having to
reapply it. Like I feel like I have to move it around a bunch because it's constantly melting,
turning to liquid and running around. This is good. It's definitely our, I would say,
like, second best of the food solutions. Yeah.
But it is not quite up to par with the key lime. This one was actually kind of a surprise for us.
Highly viscous options have always been the ones topping our charts. So we figured that since
lemon juice did really well at neutralizing spice by adding sugar, ice and everything nice, we
have ourselves a spicy food killing machine. But instead we found that the frozen part of the
lemonade just didn't cool us down as much as the pie because it just immediately turned into
water. And as we all know, water and capsaicin don't mix. So as soon as the soothing sensation
of the cold went away, the spice kicked the door back in and washed itself around our mouth
and made it right back home in our tongues. Round number six, ketchup.
I like that you gave us spoons so we could just take a big ol
spoonful of ketchup. Wonderful. Let's go. *crunch*
Oh, this sucks. So.. *indescribable noise* Does this make
it worse for you? It makes it worse, right? It’s worse. It's worse, it’s
worse, it’s worse, it’s worse. This one is just a prank, right, guys? It
has to be. There was no way that this could be used by anybody as a spice solution. At
least no one apart from Shaggy and Scooby. Trying to dull spices using ketchup is about
the same level of pain that I got from watching Velma. Who would have figured that a movie
starring a crime fighting dog wouldn't adhere to proper scientific principles? Unfortunately,
while the acidity of the tomato and vinegar, along with the sweetness of the sugar, should have
helped to soothe us. Capsaicin is hydrophobic, meaning that it doesn't bind to water
based solutions like ketchup. So all of those ingredients pretty much do diddly
squat other than to make us suffer more. What goes up must come down friendos, and
after six rounds we were flying high for a while. But you knew it would be
a Food Theory episode without it crashing and burning at some point.
Oh, we’ve just been kicked to the basement friends.
That's a rough note to go off of here as we go into the final boss
round, which is The Last Dab. But that's where we're leading to next. I would say ketchup
will not be making it into that final round. Speaking of that final round, there's no use
putting it off. It's time for The Last Dab. Final boss time right there. We faced
this puppy last time. And boy, howdy. The smell is back. I've forgotten the smell.
It is literally just like charcoal and ash and death. So in previous years,
we've been able to control the amount of Last Dab that we're actually
ingesting. This year, we've got a good, solid slather going up.
There's a reason you don't toss the wings in The Last Dab sauce.
It’s The Last Dab, not a last toss. But even though we were facing
down a monumental challenge, I wasn't as nervous as I usually am. This time
we came prepared with all the heavy hitters: Obviously our winners from year one and two, a
lime simple syrup, a peanut butter honey mix, and a peanut butter milkshake from our local
ice cream shop Goodberry’s. But we also threw in this year's two top contenders, key lime pie,
and shocking literally everyone, nose plugs. All right. Do you want to add an
additional dab to your already tossed wig? So strap in, ladies and gentlemen, it's time to
test some spicy food solutions. Maybe there's a reason Sean Evens doesn’t want us out of his show.
Okay. there you go. Just like last year. I can't
taste the flavor as much this year. There is no flavor. The flavor is burning. I don't know why this protects your tongue.
It negates the whole front part of your mouth. It's crazy. It's actually
nuts. All right. I'm going to go in with the peanut butter milkshake now.
But I am actually shockingly fine just from this alone. I could go into any of these right
now to cool a little bit of what's happening here. I'm actually going to take this off to give
these other ones a fair test. Wow! It just comes back. It's so weird. Give it a sec. And it pushes
forward slowly across your tongue. It is so weird. That is so weird. Why does that work?
Ah, it's so much hotter. It's so much hotter. haaa.
So now that I've done them. This? fine. But this was year one. We’ve grown.
Yeah, this is fine. This is mid. This is mid. This is solid.
This is top tier. Key lime pie. *pleased hmmm*. Does a really nice job.
It does a real good job. So this is better because it's a little bit colder.
This is better because it's not liquid. And so it's able to sit on the heat and again,
acting like a blanket, basically tamping out or smothering out the fire that's going on in
your mouth. At this point, I feel really good about being able to handle the spicy food here.
I know exactly where to go for an antidote. And for little spice babies like me, that's crucial.
And again, remember, this is a wing tossed in this stuff.
Yeah. And then with an additional, you had like
two dabs. I got five on mine. And last year: It won't stop Steph, it won't stop!
It's really bad. We're weeping. The only reason we're
feeling spice now, or at least the bulk of the spice is because we took this off.
So this plus these other ones? You're golden. Yes!
It took us three years, but I think we finally dialed in the optimal
solution here. You ain't got nothing Apollo sauce! Get out of here!
You have done your last dab. So we've bested the final boss
here. But there is another one that's lurking in the wings.
Was that a pun? in the wings? Ooh! So there is one food that Stephanie and
I have bonded over since the very beginning of our relationship. So for those of you who don't
know, Stephanie grew up in a town that has one stoplight and not a whole lot happens there.
But there is one thing it has going for it, which is the world's best ice cream shop.
People come from like 50 miles around to go to this ice cream shop, which is called Sunni Sky’s.
It's run by a guy who has two kids named Sonny and Skyler. Yeah, it's that cute. And they are the
home of the world's first famous spice-cream. Ladies and gentlemen, introducing Cold
Sweat. This stuff is so intense you have to sign a waiver in order to even taste test it.
They won't let you buy a scoop of it until you have fully taste tested it and come through and
been like, yeah, I actually want a scoop of that. There are actually three layers
of protection around this stuff, right? First off, you've got to sign the
waiver, say, all right, I'm on board. Secondly, they give you what's called the grain of rice
test, where they literally give you a piece the size of a grain of rice and you would think,
oh, it's a grain of rice. What's the big deal? It will linger in your mouth for no less
than 15 to 25 minutes. I went to the store the other day to get this in preparation for
this test, and I'm like, please don't make me actually do the final test, which is the three
pepper test. They give you a spoonful with all three peppers present and you gotta take it.
But at this point, we've done The Last Dab. We've done all these spice solutions. I feel like
I should be better. I did the rice the other day; the grain of rice size just to buy this. And I'm
like, Oh, no, this is just as hot as I remembered it. They actually came up with a new flavor that's
even a level above this called Exit Wound. Which I think honestly is a fun name, but not nearly as
fun as what I would have called it: Freezer burn. Matthew’s been saying this for years.
I agree. It's a missed opportunity. I'll do the free pepper thing. Oh wow,
you just... You just did it. Good for you. Oh, whoa, oh, whoa oh, whoa!
*laughing?* Oh no, oh no. THAT WAS SUCH A SMALL AMOUNT!
So not only is this incredibly hot and incredibly spicy.
[Stpeh]: Oh, man… From a textural standpoint, it sucks because
it's frozen peppers and frozen peppers are just nasty. Okay.
Okay. Nope, I’m feeling… Okay I'm abandoning that.
Woah, and there comes. I thought that years of me doing spicy food challenges would make
me, like, “Oh yeah, this is nothing. I clearly overestimated this when I was younger.” Nope.
While any of these are in your mouth, they really do help. They really, really do.
The problem with this ice cream and I don't know exactly what it is or how they've gotten
it to this level of potency, but every time anyone we know has tried even a little bit,
they say it lasts. And that's the problem. It just becomes relentless and it doesn't, like,
last and just like, oh, it's a little tickle in the back of your throat. My throat is burning.
So there you have it, friends. If you truly want, like a one of a kind, unbeatable and weirdly hot
experience. Cold Sweat or Exit Wound from Angier, North Carolina of all things, that is a flavor
experience that you're never going to replicate. Thanks there live-action-MatPat, I'll
take it from here. And with that, we're finally able to finish our tier list:
Our top tier pick from before milkshake is now bested by the absolute outstanding key
lime pie. In the A tier, we have peanut butter and honey. Our B tiers is a whole lot
of citrus with frozen lemonade, lime syrup, lemon juice, sugar water and ice cubes. Our C,
D and E tiers have stayed relatively the same, except with the addition of perfume in D. And
the worst things to ever use as spice chasers rounding off the list are vodka, mouthwash and
ketchup. Seriously, I'd rather guzzle The Last Dab than try any one of those again.
I'd rather bathe in Cold Sweat and I don't even know if I'm talking about the ice
cream or the bodily fluid. But of them all, one unexpected solution reigns supreme. In a
league all of its own: nose plugs, a solution that is so powerful that it silenced the all
powerful Last Dab sauce. It may not be glamorous wearing nose plugs in a restaurant, but I ask
you, what looks less dignified, this or this? Wait a minute, Stephanie. What if we do Cold Ones? Cold ice creams, even colder,
harder truths. Sean Evans, you're my Mr. Incredible and I am your Syndrome.
Cold Ones coming to a Food Theory channel soon. So there you have it, folks. Over the course of these three episodes,
we've tested over 20 different spice solutions. And now we are done. No more! Na ah. My
stomach ain’t taking this any anymore, I'm not doing this again. Until of course
it gets the inevitable reboot next year like all good trilogies do. But hey, that's
just a theory. A FOOD THEORY! Bon appetit. And hey, if you ever wondered if all of
this extreme spicy food can kill you. Well, I looked into it, and that answer is on
screen right now. Click the video on the left If you're interested in spicing up
your life. or if you're interested in just how far smell can affect your sense
of flavor, that video’s on the right. We did a really fascinating experiment for
that one. And with that, my friends, I'm off to have a very unpleasant trip to the
bathroom. I will see you next week if I make it.
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