Peppers how hot will you go?

[hayshaker]

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 ?

[hunter63]

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.

[Rick]

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

[wilderness medic]

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

[madmax]

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.

[hunter63]

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[el-amigo]

Hungarian Wax (...)

Ooo! That's good! Not too hot, but good.

[hayshaker]

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

[Lamewolf]

Black pepper and sweet peppers is all I'll do - don't like hot at all.

[Grizz123]

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.

[pete lynch]

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.

[hayshaker]

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

[Batch]

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

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[RangerXanatos]

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?

[hunter63]

Dairy helps.....or Fruit....peppers are alkaline.......fruit is acidic.

[Batch]

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

[Winnie]

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.

[canid]

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.

[hayshaker]

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

[canid]

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.