I have read and bookmarked the Part 1, and I love your notes. I make my own chili oil, and grow my own chilis. I once had this stupid, macho, self-imposed rul

I have read and bookmarked the Part 1, and I love your notes. I make my own chili oil, and grow my own chilis. I once had this stupid, macho, self-imposed rule that for each plant I grew, the plant must earn its right-of-passage by way of myself eating a single pod from each plant. I think it was 2017, I had chiltepins, Naga Jolokias (red, yellow, chocolate). I had Jalapenos (green and red) and Habaneros (red and yellow). I also grew Moruga Scorpion peppers. That year it was only the red scorpions. I had somehow managed to survive what I had thought, and according to the literature, was the toughest one to get through, that being the Naga. My roommate bore witness to this, I was in pain for about 20 minutes and then I was fine again. Once the Moruga scorpions had ripened, I decided I would put one of them through the same, erm, test. Seemed fine at first, but a few minutes later my stomach started to cramp to the extent that I could no longer move. I was laying down flat on my sofa and begging for death, not really knowing what to do. Another ten minutes and projectile vomiting ensued, all over my new rug, under my coffee table. The relief was so great that the new rug may as well have been a Mac Pro or something of equal value and I wouldn't have been bothered. Anyway (and back to the chili oil topic). I harvested all those, put them into my food dehydrator, ground them up into a chili powder with a spice grinder, and made oils and sauces which are famous to this very day. Bring on Part 3!