Page 1 of 3 123 LastLast
Results 1 to 20 of 41

Thread: Peppers how hot will you go?

  1. #1

    Default Peppers how hot will you go?

    I recently found 2 pepper varietys 1,the trinidad scorpion and 2, the ghost pepper.
    if you are familiar with the scoville heat scale, the trinidad scorpion tops the scale
    at nearly 2,000,000 shu,s. which puts it in the ballpark of military grade CS Gas.
    the Ghost pepper is a little less.it is said the scorpion peper will create blisters in the mouth if eaten.
    so what do you do with a pepper so hot ?


  2. #2
    Senior Member hunter63's Avatar
    Join Date
    Jul 2009
    Location
    SE/SW Wisconsin
    Posts
    26,866

    Default

    You sit back and watch some one else eat it....Then laugh at them.

    I like my peppers, but also like a taste....not just HOT.
    Getting so I have been backing off on them these days....or so it seems.
    Geezer Squad....Charter Member #1
    Evoking the 50 year old rule...
    First 50 years...worried about the small stuff...second 50 years....Not so much
    Member Wahoo Killer knives club....#27

  3. #3
    Administrator Rick's Avatar
    Join Date
    Nov 2007
    Location
    Central Indiana
    Posts
    57,815

    Default

    Hungarian Wax or Jalapeno is about as hot I go so about 10k on the scale.

  4. #4
    Senior Member wilderness medic's Avatar
    Join Date
    Oct 2014
    Location
    Mendocino, CA
    Posts
    529

    Default

    Straight peppers or used in cooking? Straight I won't go past Habanero. Cooked, ghost peppers in a dish like curry. Mmm...
    R.I.P.

    SFC Raymond Munden
    CPL Charles Gaffney
    SSG Nolan P. Barham

    http://s1357.photobucket.com/user/Wi...3126b.gif.html

  5. #5

    Default

    Quote Originally Posted by hunter63 View Post
    You sit back and watch some one else eat it....Then laugh at them.

    I like my peppers, but also like a taste....not just HOT.
    Getting so I have been backing off on them these days....or so it seems.
    This is right on for me too.

  6. #6
    Senior Member hunter63's Avatar
    Join Date
    Jul 2009
    Location
    SE/SW Wisconsin
    Posts
    26,866
    Geezer Squad....Charter Member #1
    Evoking the 50 year old rule...
    First 50 years...worried about the small stuff...second 50 years....Not so much
    Member Wahoo Killer knives club....#27

  7. #7

    Default

    Quote Originally Posted by Rick View Post
    Hungarian Wax (...)
    Ooo! That's good! Not too hot, but good.
    Everybody has a different way to view the world...

  8. #8

    Default

    for cooking i prefer Tabbago seasoning peppers,hot lemmon,scotch bonnet and habanero.

  9. #9

    Default

    Black pepper and sweet peppers is all I'll do - don't like hot at all.
    Lamewolf
    Manu Forti
    Roadkill, its whats for supper !
    www.angelfire.com/electronic2/qrp

  10. #10
    Senior Member
    Join Date
    Dec 2013
    Location
    Soldotna, AK
    Posts
    615

    Default

    I love them all, the hotter the better but I also enjoy the sweet peppers. They all get used in cooking or salsa and if used properly, have very different flavors. Used improperly and you get blisters in your mouth or anyplace else they touch.

  11. #11

    Default

    WhenI make a pot of chili, it has one chipolte and a tbs of adobo sauce for flavor- not heat. Anything over that, for me, is a p1$$in' contest.
    Last edited by pete lynch; 04-22-2015 at 08:29 PM. Reason: wrong chilis
    Wilderness Survival:
    Surviving a temporary situation where you're lost in the wilderness

  12. #12

    Default

    gosh almost forgot guaillo and mole peppers dried for sauces when doing a pork dish or tamales.
    jalapenos and anchos for stuffing and grilling.

  13. #13

    Default

    I eat hot stuff. I use Dave's gourmet Ghost Pepper Sauce like ketchup on food. I can easily eat a teaspoon full of it alone. But, folks that say they eat hot stuff put a couple drops on their food and throw it away. It's the way I grew up.

    I have only eaten 2 ghost peppers. I took my time eating them. LOL

    Guests can not see images in the messages. Please register in the forum.

  14. #14
    Super Moderater RangerXanatos's Avatar
    Join Date
    Mar 2008
    Location
    Northeast, Georgia
    Posts
    1,904

    Default

    The last I knew, Carolina Reaper was the hottest pepper to date. I looked into buying some put I could only find seeds to grow your own. I was interested in getting a few grown peppers to try in chilli and one to maybe take a nibble of. When people see me eating hot and spicy food with wonder I tell them its just to get rid of the parasites.

    Sometimes I'll eat ice cream right afterwards to cool down any burning when it exits. It works that way doesn't it?
    What's so crazy about standing toe-to-toe saying I am?
    ~Rocky Balboa

  15. #15
    Senior Member hunter63's Avatar
    Join Date
    Jul 2009
    Location
    SE/SW Wisconsin
    Posts
    26,866

    Default

    Dairy helps.....or Fruit....peppers are alkaline.......fruit is acidic.
    Geezer Squad....Charter Member #1
    Evoking the 50 year old rule...
    First 50 years...worried about the small stuff...second 50 years....Not so much
    Member Wahoo Killer knives club....#27

  16. #16

    Default

    Quote Originally Posted by RangerXanatos View Post
    The last I knew, Carolina Reaper was the hottest pepper to date. I looked into buying some put I could only find seeds to grow your own. I was interested in getting a few grown peppers to try in chilli and one to maybe take a nibble of. When people see me eating hot and spicy food with wonder I tell them its just to get rid of the parasites.

    Sometimes I'll eat ice cream right afterwards to cool down any burning when it exits. It works that way doesn't it?
    Different sauces and foods react different. But, after burn shouldn't be an after thought. LOL

  17. #17
    Senior Member Winnie's Avatar
    Join Date
    Jun 2009
    Location
    Middle England
    Posts
    5,779
    Blog Entries
    1

    Default

    Quote Originally Posted by hunter63 View Post
    You sit back and watch some one else eat it....Then laugh at them.

    I like my peppers, but also like a taste....not just HOT.
    Getting so I have been backing off on them these days....or so it seems.
    Ditto. I love the Chilli flavour, but not so much the heat.
    Recession; A period when you go without something your Grandparents never heard of.

  18. #18
    reclinite automaton canid's Avatar
    Join Date
    Dec 2007
    Location
    Central California/West Texas
    Posts
    6,622

    Default

    I usually draw the line somewhere in the neighborhood of Habanero (which I find to be a wonderful compromise given the fruitiness and complexity of their flavor) but I'll go hotter at times. I have a jar of ghost chilies infused in rum and just dipping a drop of it in fairly intense.

    Hunter: Chilies are fruit, so that's not boding well for your theory. Milk and anything else fatty is certainly the ticket though.
    Any sufficiently advanced incompetence is indistinguishable from malice - Grey's Law.
    --------------------------------------------------------------------------------------------------------------------
    To see what's going on in my knife shop check out CanidArmory on Youtube or on Facebook.

  19. #19

    Default

    i like the rum idea dark or light? and what would be the proper vinegar/water mixture for
    pickeling the peppers?

  20. #20
    reclinite automaton canid's Avatar
    Join Date
    Dec 2007
    Location
    Central California/West Texas
    Posts
    6,622

    Default

    Kraken (an overproof dark spiced rum, for those who aren't familiar with it). A buddy made it. There's further spices infused in it as well; bay leaf, black peppercorns).

    I'll tell you, after a couple of years they don't look great in the bottle anymore, but they haven't hurt me yet and the etoh is still very high so I suspect it's just enzymatic action.

    For pickling I think the point is just to get above a minimum acidity, so it might vary depending on the vinegar used.
    Last edited by canid; 04-23-2015 at 05:08 PM.
    Any sufficiently advanced incompetence is indistinguishable from malice - Grey's Law.
    --------------------------------------------------------------------------------------------------------------------
    To see what's going on in my knife shop check out CanidArmory on Youtube or on Facebook.

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •