Nick DiGiovanni - World's Spiciest Cooking Challenge

Episode Date: January 17, 2025

Loser has to eat the world's spiciest pepper. Watch to the end to see who it is! Thanks to Sean + Esther + ‪First We Feast for making this happen!

The Bia Rai. Embarked and profite. Embarked and celebrate. Rigolet. Publié. Savour. Admirate. And profite. Vyaray, the voice that we love.

The Scotia Momentum Visa Infinite Plus card gives me 4% cash back on all of my monthly bills. With cash like that, I can upgrade my subscriptions to be ad-free. Because I've got enough. Distractions. Conditions apply. Scotia Bank, you're richer than you think. Hundreds of the world's biggest celebrities have competed against spicy wings in hot ones. It's the show with hot questions and even hotter wings.

But if you watch carefully, you'll notice the host never even breaks a sweat. And that's why I've challenged him to the world's spiciest cooking challenge. I'm bringing the heat today. You're going down. In front of us is a mystery basket with some of the spiciest ingredients on the planet. And this challenge will each have 30 minutes to make a spicy entree and 30 minutes to make an even spicier dessert. Our judge will be Esther Choi, an award-winning chef and one of the spiciest eaters on the planet. The winner of this challenge will win this amazing trophy, but the loser will have to eat Pepper X,

the spiciest pepper in the world. First up, entree round. Your 30 minutes starts now. Okay. Oh my God. Flaming hot Cheetos, generous bag, instant ramen. But this is the triple X spicy one. This one's crazy.

We're running it up today. You know, this ramen's even hard to find triple X spicy. Well, we've hit the big time. And then Mike's hot honey. I love hot honey. I love actually. this hot honey too. Cards stacked in my favor. Sean, 30 minutes. Good luck. Let's go. All right, so I know I talked some trash going into this. I'm actually terrified.

Very nervous to be on your show. I don't cook anything at all. So what I'm going to do today is a spicy ramen because I'm like, how easy is that? So you're basically just making what was in the mystery box? That's like exactly what I'm making. And then what I also like about the mystery box is it has cooking directions right on the back of the package here. So that's what I'm going for today, Nick. I'm going to make some play. Flamen hot fried chicken. I feel like that's gonna be delicious, right? It sounds good.

I already am concerned. You are moving a little slow. I have no idea what I'm doing here. But I'm gonna start by seasoning this chicken breast a little bit and then see where it goes from there. You never cook. Almost never. I think this whole thing, this whole experience that I'm on,

it's just turned me into an infant. And you are starting the seasoning off with just full on MSG. Yeah. Is that bad? It just kind of random, I guess. I almost feel bad for that chicken breast. I'm gonna have to eat this pepper.

The craziest part about this cooking challenge is I've never actually done a cooking challenge where there's an EMT sitting in the background with an ambulance out front in case something happens. And for good reason, I'm catching some of that Carolina Reaper pepper right now. Really, it's bad, huh? No, I just am having like a Pavlovian response to it.

It just takes me back to the handful of times that I've eaten it. I thought you were immune to spice. I'm no superhero. I got my flaming hot Cheeto dust. These are perfect nice little chicken wings. I like the drivet. way better than the flats. Are you a flats or a drums guy? You know what? So I started off as a drum guy, but the deeper you get into the chicken wing game, the more you become a flat guy. No, no, no, no, you're wrong. You're wrong. You're wrong. Why are you a drumstick guy? It's more well-rounded. There's that nice, bulbous meat on the top of the drumstick. Oh, and the bone doesn't get in the way so much. I mean, I could go on all day. That's the fun part. It's the ritual of a flat. That doesn't make any sense. That doesn't make any sense at all. Have you used a burner before? No, how do you even turn this out? I smell gas. I smell gas.

Okay, so turn it off. Here we go. Is this a problem? Honestly, I have no idea how that's even happening right now. I've never seen that happen before. I don't know how you did that. And I can't help you because I've never seen that happen before. I see concern from production.

There we go. All right, we're so back. What I'm gonna do here is steer the chicken breast. I'm gonna do some chopping, and then after that, boil some water, get some noodles in there, and then make the most delicious ramen you've ever had in your life. Okay. I will try it. I'm not the judge. I'll hold you to that. I'm going to try it. You know what I will say right off the bat though?

You had the oil hot. The chicken is nice and crispy. It actually looks really, really good. You're off to a good start, I think. For my dredge, I'm just going to go in with a little bit of flour, a tiny bit of corn starch. And of course, old bay seasoning. Not too spicy. It's got all the flavor. And then we can't forget, in the ramen, it comes with this liquid packet. And then it comes with this dry seasoning package. So into my dry dredge, I'm going to put that dry seasoning. And into my wet dredge, I'm going to put a little. bit, not too much, of this. And this is beautiful. You can see that this is this really nice chili oil. You okay? The whole room's coughing. You were gonna poison everybody. I've like maced myself already. Is that habanero? What is that? I seasoned this with a Carolina Reaper chili powder. It's like cleared the room. Is that like a safety hazard? Yeah, could get rid of that? I'm gonna relieve

the room. This is going right into the oven. Yeah, put that in the oven. Sean, you're already killing people right. I've maced the whole room. EMD, where's the EMD? All right, I feel better. I'm gonna go into my chicken wet dredge with some Frank's red hot also. I'm still building on that spice.

I'm also gonna crack in three whole eggs. Because remember, this is my wet batter, so I need it all to bind. I can't believe you just did that. Your spice tolerance is better than mine. So I think this is some sort of chemical warfare. Literally chemical warfare. So just chopping some onion over here.

So we got to some onion over here. Got that done, got some peppers, got some bok choy, some cilantro. I'm just gonna keep cutting over here. What do I do with this? Do you chop bok choy? I'm gonna just let you take a crack at it, whatever you think. Just by looking at it, what would you guess?

Like you obviously can't eat this hole like this, so I'm gonna chop it up a little bit. Yeah, perfect. But you knew it was bok choy though. I did know it was bok choy. That's actually a really good start because a lot of people would not even know that that's bok choy. I don't cook often, but I order off a lot of menus.

I am just mixing together my dredge for my chicken. It smells incredible. It smells a little bit spicy, but if you want to go take a little whiff of that. Ooh, quite nice, actually. That is nice. For dramatic effect, I have actually added just a bit of red food coloring to mine as well.

So now that these are marinating, they're starting to get nice and sort of bright red, which goes along with that spicy theme. Because this is a spicy cooking challenge, I also have some of this Trinidad scorpion powder. I'm going to put just the lightest sprinkle into my chicken wet red. John, you're gonna boil the water for your ramen, by the way?

That's a good idea. You're just filling it with water bottles, huh? It's your budget. So while we're waiting for the water, Waterboil, I know this is something you do on hot ones. You dig real deep into people's Instagram accounts. I found this photo of you and Shaq, who I've also done this challenge against.

Why is he licking your ear? This was a long time ago. I was at some Super Bowl event where Shaq DJed, but there was also an art class beforehand where people would paint portraits of Shaq. And there was this drunk dude. He painted Shaq. And then afterwards, he just didn't wanna carry it around

to wherever he was going next. Just set it by a garbage can. I picked it up and I gave it to Shaq. And then I'll still remember it. He goes, you retrieved this for me? That's what he said. He said, you retrieved this for me. And then gave me a kiss on top of the head.

So he must have appreciated the painting. So to round out my dredge, I'm just gonna add a touch more of salt. Oh, but I can't forget the ramen. So I'm actually gonna be using the actual ramen in my dry batter. And that's gonna hopefully give a crispy, craggly sort of ramen crust to my flame and hot wings. But I gotta crush it first.

So, ooh, now we're boiling. This is maybe a good time to drop the noodles. Put noodles into boiling water, simmer for five minutes, head flakes and stir well. That's easy, you know. Sean, did you have any ramen in college? That's a good question. I don't know.

I can't actually remember, like, eating ramen in a dorm room now that I think about it. So, you know, first time over here. All right, guys, 15 minutes left. Let's go. Sean, you don't seem to stress. I got this, baby. So, Sean, I'm going to teach you something right now.

All right, I'm all yours. So if you're frying something, you want to start a little bit. higher of a temperature than what you're actually going to land at when you cook because the chicken's cold. So when I put it in here, the temperature is going to drop fast. So I have it higher than when I want it to rest at when it actually fries. Yeah, I already knew that. Yeah. Here's what I'm nervous about. I don't know how long I've had this in. You know, I'm not a good internal clock. Could be three and half. We could be approaching six. So my suggestion would be tasted. Another couple minutes.

I am going to start dredging. I'll lightly tap off that excess liquid, then into my dry batter. Then I'll press that all in there, making sure I try to get some of that ramen stuck on there and all that well-seasoned goodness. And then one more time into my wet batter. Oh, that's starting to look nice too, huh? Yeah, that's looking good. And I can already see some of the bits of ramen

sort of off the edges, which is gonna be delicious when I go to actually fry it. So at the danger of just pepper bombing this kitchen again. Yeah, I would put a touch, only a touch this time, I would say. Just for flavor. To me, like a touch. That's perfect. I don't want to play with it.

If you pepper bomb this whole room again. You're gonna lose your deposit. Yeah, I think everyone's gonna leave. Now, the key to making ramen is you boil the water, right? Yeah. And then you drop the noodles in. Yes. And then once the noodles are done, you're good to go.

Did you put any flavoring in it? Did you use the seasoning packets? I was about to. Perfect, perfect. And then, I mean, I would just kind of get creative. Yeah, to me, now I'm just treating this is what could go wrong. My only comment to you is, I think at this point, you've had the noodles in there for a good 10 minutes.

Probably closer to 10 than five, yeah. And so I think I can almost guarantee that they're going to be very, very overcooked. This isn't just a pure eyeball test, would appear to be sogged out. You know, Auntie Esther can be a harsh critic, I've heard. Yeah, I feel bad. I feel bad serving this to her, honestly.

The only chance that I have is that you overcomplicate things. Okay. You know, try to get a little too cute. So the thing with spice that I don't like is that sometimes white hot stuff that you can't taste any flavor, I don't like that. So I'm trying to really ride that balance between this being very, very spicy, but not going too crazy

with it to the point that Esther can't taste anything. Does that make sense? That makes, yeah. You have a plan. I'm overwhelmed. It is time for me to fry. So I'm going to put these wings in, wow, look at that beautiful shimmering oil. Is that not amazing?

That's beautiful. And you're a little hotter than you want to be because you're about to drop a cool agent. Exactly. There you go. So in we go with our wings. That looks perfect. Look at that. They're almost sort of pink.

You see all those little crispy ramen bits? Yeah, yeah. That's creativity right there, shot. They look like worms crawling all over your meal, actually. I would like to come taste your pasta. I have a feeling it's a little bit overcooked. It's got a kick to it. In a good way?

I taste the hot honey. It's actually really good with the hot honey. That's what I'm saying. Extremely overcooked. But hopefully she doesn't notice. Well, she's standing right there. Where's the chicken? It's in the oven.

Is that bad? I don't know. Let's take a look. Oh, God. The chicken was all a ploy to just blast you out. Try to disorient you. Yep. But that's okay. I don't really need it. Let's just all realize, though, that is an element of your dish.

the spicy chicken rum that you're not gonna have, but technically, you still have all the ingredients that you were required to use out of the mystery basket, so you're fine. Yeah, I've broken any rules here. No harm, no foul. Now I'm just gonna build, you know what I'm saying? I should actually get a little of this broth in there

more than what we have. There we go, that feels good. Take some of these flaming hot Cheetos, little dust action over the top, that egg on there. And then I'm not sure if I used enough broth, by the way, this is kind of a dry looking ramen, but maybe Esther likes it that way. Sean, I want you to listen to this.

All right, I'm listening. This is the sound of victory. The victory, yeah. A little clankety clackety to me. All right, well, I'm gonna go over this with some hot honey, and then a tiny bit more of that Frank's red hot, and a touch more of salt since they just came out of the friar,

a few chives just for flavor and color. I'll toss those just a little bit. And then last but not least, my Cheeto dust. Oh my god, Sean, these look good. That does look good. 10, nine, eight, seven, six, five, four, three, Three, two, one, hands up. Woo!

Sean! You know what, Sean's actually looks kind of good. I mean, it has a lot of personality. It's got a lot of personality. You hear that, Sean? Esther, for you, I've made spicy chicken ramen. We've had to 86 the chicken along the way, you know, 30 minutes. It's just not enough time for ramen.

But what we have here are noodles, we have eggs, we have bok choy, and then a lot of ground-up flaming hot Cheeto dust, which I hope will be the vehicle that really elevates this dish. This is a work of art. I hope the taste matches up. So when I'm judging, I look for three things generally. Taste, presentation, use of ingredients. In this case, there's going to be a fourth use of spice.

At first glance, very whimsical presentation. I like that. Whimsical. Okay, and right off the bat, your ramen is pink. Very interesting color. That's why we buried it. Would you be scared to eat this? Nah.

It tastes like nothing. It tastes like air. It's not seasoned correctly, so there's absolutely no flavor to it. Sounds like this is going bad. And very interestingly enough, I need more spice. It's not spicy enough. And isn't this a spicy challenge? I tried my best.

I tried my best. I expected a little more from you in the spice department. Spice department, I got you. It's the cooking department. I think that's boarded up and closed. Should I try an egg too? Yeah, yeah, yeah. That's the best part.

Really? Is it? Yeah, yeah, yeah. You can't judge me on just the noodles. And I love that you chose to put three halves in there, which is not even like two full eggs. I mean, I just don't understand it. Yeah, yeah, yeah.

Like where did the other half of one egg go? Yeah. The egg is seasoned. There we go. So that helps with like the overall seasoning of the dish. But you know what? Like I said, it's a whimsical dish. Yeah.

Yeah. It's dreamlike. I think that it belongs more like in a museum that you kind of look at, but not actually get to interact with. Like you shouldn't really interact with this dish, meaning it's in and I'm welcome. Right, right, right. Sorry. Wow, that's a big bite.

That rocks. Alright, Nick. Yeah. What have we here? I have made for you a flaming hot fried chicken. Visually I'll admit, it's probably not as good as Sean's, but from a taste perspective, I'm hoping that the flavor's there with that nice bit of spice. Both of you, in your description, you're already defending your plate of food, which is, you know, worrisome. But I will have to agree.

It's a little not very inviting. It's just like red on red. She's a tough judge. And then right off the bat, I'm a little disappointed because I don't see any flats. And flats are the superior wing. We're gonna agree to disagree on that. Well, you know, I'm the judge here today.

Yes, that is true. I love the sweetness of the honey. It balanced out the spice. The ramen seasoning, I really tasted, I get that. I do get a bit of kind of like a habanero aura to it, and I think that's coming from some of the spice that you use. I do think, again, that it could be spicier. Wow, okay.

It's spicy. Not really. I would say this is like a three out of ten. That's ridiculous. That's ridiculous? Maybe a four. Very interesting dishes, pros and cons to both. But overall, I need to kick up the spice and notch.

To make the dessert round a little spicier, I have a bowl of spicy peppers. You both are gonna close your eyes and pick one and use it for your dish. You wanna start? Sure. Okay. The Ahi lemon.

That's us hoping I'd pull. Pretty spicy though. It's not that bad. Okay. Okay, here we go. Yes. What do you mean? Yes. That looks like a Carolina Reber.

That is a Carolina Reber. It's okay. I like the heat. I know, but I have to taste this while I cook. Good. All right, guys, remember, whoever wins this wins the trophy. And the loser eats the Pepper X. Your time starts now.

All right, mystery box. Uh-oh. The bomb. Where my eyes went two. The worst sauce in the hot ones lineup. Then we have the world's hottest chocolate bar. Hellfire infused milk chocolate, nine million Scoville heat units,

and syracia hot chili almonds. I know exactly what I'm gonna do with all this. Do you really? I do. I'm gonna make a habanero hot fudge sunday. But I think if I use things sparingly, I'll balance it, make something delicious. What I'm gonna make is a blazon baked Alaska.

Just wait till you see what it looks like, okay? And you might notice that we're wearing gloves in this challenge because we have to incorporate these extremely spicy peppers and you don't want to be touching these with your bare hands. Sean, you know that better than anybody. I've made every mistake you can possibly make. What's the worst pepper experience that you've ever had? Honestly, eating the pepper X.

I just took a little bit of a sliver alongside Chili Klaus and I'll remember that. And one of us has to bite it at the end of this challenge. I know. That's motivating me right now. So we're making a hot fudge sauce right now. Got some cocoa in there. Got some syrup in there. I'm going to add this cream. Already simmering.

I also have to think of. about how I'm going to incorporate this pepper. It seems like Esther's super serious about getting a little bit more spice. That's the spot that I'm at right now. This hot fudge is kind of starting to come together. And then now I'm like, well, how hot do I wanna crank this? I thought my stuff was plenty spicy last round.

I know, but that's why we gotta kick this thing up. Now the world's hottest chocolate bar, I have to say, kind of terrifying. And it packs that much of a punch in this tiny, tiny little bar? Dude, you have to watch out for those. Like, I ate a chip one time. It's just a chip, so you think how hot can it be?

That was one of the worst spice experiences my life as well. So I'm also going to incorporate some regular chocolate bars to cut down the spice. I'm going to use some milk chocolate that's a bit spicy and then some regular dark chocolate. Sean, do you know what a double boiler is? I've never seen that before my life. So you put some water at the bottom of a pot here and then it sort of like steams up under the bowl and it's a really gentle way of melting down without burning it. Without burning it. So once my chocolate has been melted down I'm also going to toss in my butter. And Sean here you want to come look and see how it sort of melts down super nicely and evenly here. Oh yeah, that does look a little bit better than that. See how it's just.

super smooth. Like eventually when that butter really melts, it's going to be this very nice kind of creamy smooth chocolate. All right, everybody, put your gas masks on. We're cranking up the hot fudge a little bit. I've probably eaten this sauce close to 400 times in my life. Do you use it just kind of sparingly, like just a couple drops in a bucket of chili or something? I can see that elevating the dish. So that's what we're going to try to do here. We're going to be very sparing. I'm going to put it in half of the world's hottest chocolate bar in there. Melt this down. You're only doing half? Did you put the whole thing in? The judge wanted spicy. All right. Oh, my pepper, I almost forgot.

I almost forgot, too. Oh my gosh. Sean, are you still working on the hot fudge? Yeah, is that bad? I don't know, I just feel like you haven't done anything else. Well, you know what? So what I'm doing here is I'm gonna try to candy this. You're gonna candy something.

Well, you know, we're making a dessert. So, I don't know, like just introducing a raw pepper like that is too much. I think it's too much. I'm gonna put it in some syrup and see what happens. Perfect, perfect. I'm only using just the slightest, slightest amount of this Carolina Reaper that's gonna go into my chocolate for my brownie Now into my brownie batter, I'll go in with some sugar,

a bit of flour and cocoa powder for eggs. And we can't forget a light little touch of DeBomb. You know what, she said you wanted it spicy. Perfect. Are you making any sort of cookies or brownie or anything for your hot fudge sundae? Um, you know what I was thinking? So I'm gonna just take some brownies from you.

I gotta get this in the oven if I'm gonna finish in time. And the key to baking this quickly enough will be to keep it nice and thin. I just want it tall enough that I can cut out a nice ring for my baked Alaska, but not so tall that it takes super long to bake. Chopping up some candied peppers, a little soggy, not sure if this is working.

This is the most important ingredient. It's the pepper that I pulled myself. Gonna chop this thing up, incorporated into the Sunday, and then just see what happens from there. Perfect. Sean, I actually would love your help for a second if you don't mind.

Let's go. So I just wanted to see if you could help me separate out an egg. I want to see the skills in action. All right. So I just need the whites in this bowl. Just the whites? Just the whites, yep.

You do it first. No, you do it first. But then how is separated? What do you even talk? talking about. Thanks for the help. There you go. I got you. Into my mixer, I'm going to go with my egg whites. Thanks to Sean, there's a bit of egg yolk in there too. And then to make a nice meringue, I'm going to go in with a bit of cream of tartar. Despite a bit of egg yolk in there, my meringue is actually coming together pretty well here. So now I'll start adding just a bit of sugar. And then I'm going to go in with one of these things that's called a psycho drop, some capsacin extract.

I forgot I left this on. I'm just going to bring this down a little bit. I probably only should have put half that candy bar. So now what I'm going to do is we are going to make a Sunday. Get some good scoops in here. Don't complicate the Sunday. I mean, today, we're gonna complicate the Sunday, but in general, I think just clean, honest Sundays are the best Sundays. Guess what?

I got a perfect brownie. Oh, wow. Not bad, huh? Not bad at all. Smells a little bit spicy, but that's okay. I'm gonna gently take it out of here. And then, once I peel down the sides, I will take out a nice few rings of brownie.

Look, it's a face. Okay, chefs, five minutes remaining. Five minutes. Make it look good. Make sure you have all the ingredients on your plate. Sean, could I grab a hand for a second? Yeah, of course. You have enough time? Yeah, yeah, yeah. To pipe the meringue on there, I'm gonna use this record player. That looks pretty good, right? Yeah, yeah, a little wobble, but that's good. I'm gonna go just a touch of meringue at the bottom here, and then I'm going to put this here. And then I'm going to take a nice ring of my ice cream. So far all this good, right? Yeah, it looks beautiful, actually. Oh, by the way, Sean, I didn't actually need your help. I was just wasting your time. You were just showing off. Yeah, yeah, yeah. Hey, trick us out with the record player.

And look how I put the meringue on. This is the hard part, okay? Takes a lot of focus here. Yeah. Oh, Sean, not funny. We're gonna take some of our candied peppers instead of a cherry on top. We're gonna go with a candied pepper.

And then we're gonna top this off. In the same way I did three eggs, or three halves of an egg, we're doing three chunks of a brownie that I stole. Okay, guys, 10, 9, 8, 7, 6, 5, Five, four, three, two, one. And hands up. That's the grand finale right there, Sean.

That's the grand finale. I'll clap for that. It's burning a little bit though. Yeah. Burn, yes, this is what I'm talking about. Burn, baby. This is not good. The trophy's here.

How badly do you want it? I really just don't want to eat that pepper. I want the trophy. Well, one of you will have it and one of you will eat Pepper X, so. So we'll see. So Esther, for you I've made a Habanero hot fudge Sunday. I'm a Sunday purist.

I tried not to overcomplicate things, top it all off with a candied chili pepper instead of a cherry on top. Okay, well, it looks like a very humble dessert. I'm a purist at heart too when it comes to food. I think keeping it simple, always the key. I really love the candy chili pepper. It is very cute, really, really fun.

It's very spicy. This is very trippy. because it's like sweet and then it's like really spicy and then it's sweet again. Very odd. I really like it actually. Yeah, I see you going back in for another bite, which you didn't do with the ramen.

I have to criticize you a little bit here because the chocolate, the texture is really weird and it's not what you wanna do with chocolate, right? It's when you treat chocolate wrong, that's what happened. Right, right, right. So you overcooked it, possibly burnt it a little. I actually think the heat level,

it's like really good, it's intense, but it's not too, overwhelming and especially balanced really nicely with the ice cream and the whipped on top. I am a little bit sad that I don't see your Ihee lemon. It's a little bit of a hunt, but I think that's the fun in it, chef. Uh-huh, okay. Overall, pretty good job, Sean. All right, Nick, please tell us what you made.

I have made for you a blazon baked Alaska. Unfortunately, it did get a little bit burnt when I flambated there, but I think the flavors in this dish are gonna speak for themselves. Well, at first glance, it's very beautiful. besides the little bit of burnt pieces. A little char, a little flavor. Yeah, but maybe the char is nice, we'll see. The brownie is a little hard.

Little hard. It didn't get to the spice yet, but as soon as I took a bite, I felt the heat. It's on the nose. Is that good or bad? It's a great thing because you get the essence of the chili, which I really enjoy. It's spicy, but in a very rounded way.

The meringue does have a bit of capsaic extract to give you that extra little kick. I love the meringue. It's like that essence of the chili. chili without getting the actual heat. The brownie is also very tasty, and obviously the ice cream is delicious. I love cherry ice cream.

Sean definitely got you on the heat. His dessert was a lot spikyer. You could definitely taste it, but I love the flavors. I really love that meringue. All right guys, this was a really, really close one. I think in the entree round, Sean, your entree was very whimsical, but pretty inedible. Nick, your entree was delicious,

but it was missing the spice. Sean, your dessert was awesome. It was a very trippy experience, very interesting. Probably never had anything like that in my life. And Nick, that meringue on your dessert, my favorite. So delicious, but your brownie, a little underwhelming. And remember, guys, the winner takes this beautiful trophy home, and the loser has to eat the Pepper X.

After much deliberation, the winner is... Nick. I'm sorry, Sean. It was your entree. It was just... I just couldn't swallow it. I couldn't swallow it. Oh!

No! Sean, before you bite into Pepper X, this camera here, this camera, this camera, this camera, tell the world what's going on with Sean. I host a show called Hot Ons, but also on the channel, Heat Eaters with Esther, that's what we have going on in our lives. Perfect. I feel terrible. I really wanted Nick to eat that Pepper X.

But he's more equipped to do it anyway. Three, two, one. Lazangue sur-gillet, Pucance-Moyerned 15 minutes. We're like it's the hour dojo. Prere to enjoy?

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