I made the MU3R73 Sandwich

El Guzii

This video has been trending in Mexico, Peru, Venezuela, Chile, Guatemala, Dominican Republic, Honduras, Costa Rica, Panama, Puerto Rico, Colombia, and Argentina

The creator opens by recounting the urban legend of the “Sandwich of D3A7H,” a bite so spicy that, according to extreme-food forums, no one has ever finished it without ending up in tears or nausea. His goal for the video is to recreate it as accurately as possible, document every step, and see whether it really deserves its reputation. He quickly reviews the Scoville scale and presents the star ingredients: Carolina Reaper peppers, Trinidad Moruga Scorpion peppers, a 10 % capsaicin concentrate, pickled jalapeños, and a homemade roasted-garlic habanero blend. He warns that this is not a challenge for beginners and arms himself with gloves, whole milk, and ice cream, reminding viewers that too much capsaicin can cause stomach pain and dizziness.

Preparation starts with the bread. He chooses slightly sweet brioche buns to offset the heat of the chiles. He slices them, brushes them with clarified butter, and toasts them on a griddle until golden. Next comes the protein: chicken breast marinated in buttermilk and spices for 24 hours, then double-dredged in a coating that includes ghost-pepper powder. When frying it, he aims for a crunch sturdy enough to stand up to the sauces without getting soggy. He also makes a homemade mayo infused with Carolina Reaper and honey, plus bacon strips glazed with brown sugar for smoky-sweet contrast.

With everything ready, he assembles the sandwich: brioche base, a generous layer of the spicy mayo, fried chicken, melted pepper-jack cheese, bacon, jalapeño relish, and, as the finishing touch, a drizzle of 10 % capsaicin extract. Each spicy addition is paired with a brief chemistry explainer on how the body reacts to capsaicin, and he stresses that sweetness, fat, and smoke are essential so the flavor isn’t just pure pain.

Then comes the moment of truth. He takes a big first bite and, after five seconds, starts to sweat. Tears fill his eyes; he describes an initially delicious taste followed by a wave of heat that “sets the tongue on fire and spreads down the throat.” He gulps milk, breathes deeply, and manages three more bites before the intensity forces him to stop. Between coughs and laughter he admits the sandwich is edible, but only for those who thrive on extremes. He mentions a slight tingling in his fingers and a bit of trembling—common symptoms when the body releases endorphins to counter the pain.

He concludes that the “Sandwich of D3A7H” lives up to its name in heat but not in flavor; it is well balanced, with sweet and salty notes shining through before the capsaicin storm hits. For anyone wanting to try, he recommends cutting the heat in half, wearing gloves, and having cold dairy on hand. He signs off promising more extreme recipes and reminding viewers that the kitchen can also be a laboratory for testing our limits

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