Hot sauce maker Alec Patiño of Patiños Potions joins us this week to provide some fiery sauces alongside a meal comprised of cooked carrots. For Hot Tastes, Winston wants even more sugar in his Thai food while David has the untenable argument that if you can’t present an aesthetically pleasing shrimp, he would rather that the shrimp be served with the vein intact. For tasting, a sous vide carrot, carrot jam, a baked carrot tarte, carrot halwa (a sweet stewed indian dish) and a carrot hot dog are served