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submitted 1 year ago* (last edited 1 year ago) by Egon@hexbear.net to c/chapotraphouse@hexbear.net
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[-] charly4994@hexbear.net 27 points 1 year ago

I remember looking it up online and I believe the actual capsaicin levels were like 8000 for the regular but that there was just some funky chemistry that made them feel more spicy. Though I do feel like I might have made them spicier by forgoing making any broth and treating them more like an instant yakisoba.

this post was submitted on 12 Jun 2024
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