A few weeks ago, I asked here about alternate uses for an iSi whippet gizmo. After a few interesting suggestions gave me some ideas on technique, I bought the cartridges and decided to give it a whirl with something completely nuts. I decided on hot and spicy whipped cream, so at the tailgate before the Jets game yesterday I mixed a half quart of heavy cream with an ounce of Louisiana Hot Sauce and used it to make this wonderful spicy pink whipped cream to put on fresh fried chicken strips. I forgot to take photos, but I think there is a bit left in the container, which is now in the refrigerator. If it still works tonight, I will add a photo. I am now considering what would be the perfect food pairing to top off with spicy whipped cream. Any thoughts?
Um, I have a hard time believing this is edible…when I think of eating meat, I don’t really want the feeling foam in my mouth…, so whipped cream over chicken strips is meat with foam.
Someone has to post it:
Bruce
Now THAT’S hot AND spicy!
Jay, 2005 called asking for its foam back. 
Maybe a shrimp and pasta dish. Could be interesting with other powdered spices, sage, clove, or cummin depending on the dish. Wonder if a truffle oil would work?
… and 2007 called asking for its truffle oil back.
How about adding some blue cheese to the cream and Louisiana hot sauce for the chicken strips.
Some good Wisconsin blue cheese.
Blue cheese and use it for buffalo wings. I’m not sure how to get the blue cheese to work because it doesn’t actually dissolve in the cream.
Truffle oil is interesting. At lest than $1 per cartridge, I can do lots of experimenting. I’m just not sure what is needed to make the foam hold its shape.
I’m pretty sure I once saw a movie with this title…
I don’t know if 12 minutes could classify as a “movie”. ![[oops.gif]](/uploads/db3686/original/2X/1/1f129ddad071ffe5db6c99817c3cab666035a70a.gif "oops"){kind=small}