From the picture, this tops my list, flaming hot Cheetos… after mentioning it yesterday, my enzyme came in later than expected but I decided to send it anyways. It’s so greasy it’s probably turned me off Cheetos forever. However, science must ensue. Here we have 15 pounds of flamin hot Cheetos mashed with enzymes for an hour and 8 pounds of sugar. Honestly, after tasting the mash, the heat doesn’t come through, and frankly it mainly tastes/smells like a corn mash. Personally I’ll be surprised if I can tell the difference between this and a white whiskey made from straight corn. So, what’s the dumbest thing you’ve done?
It's coated with powder, but the actual seasoning there actually isn't much of it. I learned this when I tried to make Hot Cheeto fried chicken. The flavor barely came through.
Oh yeah from the smell and taste of the mash it tastes almost exactly like a corn/cream ale I made ages ago, but it’s always worth a shot