I love spicy food. Make my own fermented hot sauce with everything from Aji peppers (mild heat) to Reapers. I've raised my coworkers' spice tolerance significantly since I started bringing some in to have on hand for lunches. Also make my own pickles, some of which reach the "fire" status.
Yes, can and should be put on everything. Intrigued by the smoked option - recipe or SOP for that? I haven't made my own, but I imagine a guy could make habanero candy or any other variety you want for more or less heat or flavor. Ok, new mission for my pepper harvest this year.....
Air fryer is our go-to for leftover fried fish. Almost as good as when it first came out of the oil....
Otherwise fries, leftover pizza, panko shrimp from Costco, meatballs, asparagus, and various other "cook in the oven" type processed foods.
One last Livescope video....my buddy hasn't ever used it and was being too "gentle" with the aggressive white bass. I've found if you pound the lure they can't resist and just blast it. Eventually he gets one! Fun to watch, they're like piranhas!