Hot

[Daud Barry]

:surrender: I ve travelled a bit. I know what is spicy and what is man up. Got these buggers off a relative, and I cursed him for a scoundrel and an English man, they are habanero hot. Gonna dry them on string over the wood stove and use them sparingly. Anyone know what these bad boys ]are?

 

[Daud Barry]

Or how to post photos?

 

http://www.muzzleloadingforum.com/fusionbb/showforum.php?fid/46/

 

[Daud Barry]

Sorry I'm a bit of a troglodyte, I'll get my 10 year old daughter to help me when she's free. seriously hot peppers tho!

 

[coloradoclyde]

I have some bhut jolokia peppers....dried and a bottle of sauce....The sauce has one of the best flavors I've ever tasted...but man are they hot....

 

[Silky921]

I've got a bottle of that as well. Good stuff, in moderation...

 

[coloradoclyde]

Like ...one drop at a time "moderation" :haha:

 

[Wes/Tex]

Look like any of these at bottom of this post?...and notice habanero comes in at #10! These are the bad boys of the chilis world! The Scoville Heat Units referred to are a chart measuring the 'heat' of chili peppers. Bell Pepper is 0; jalapeno is around 5,000; tabasco and piquin are up to 50,000; habaneros are give or take 350,000...above that is insanity though the hottest known, the Carolina Reaper clocks in at 2,2000,000!! Hell fire by anyone's standards!!!! :shocked2: :redface: :shocked2:

If you can give a detailed description or better yet, photos of some kind, this job would be less confusing!
https://www.crazyhotseeds.com/top-10-worlds-hottest-peppers/

 

[Loyalist Dave]

About the hottest that I've come into personal contact is the Ghost, which is about in the middle of the link you posted. Capsicum and I don't mix well, and I almost got transported to a hospital :shocked2: ... contact with the pepper was by accident btw... 50,000 scoville [cayenne] is about the max I can take.

LD

 

[Alden]

I can tolerate stale ground black pepper...

I have a fresh breakfast casidilla (sp?) made for me once in a while. It has jalapeno slices. They burn my tongue and numb my lips for hours... Why anyone wants that is beyond me (but I don't tell them to leave them out either).

Spicy hot junk has become a fad brought to the world by the lower classes, like bad tattoos and wearing pants prison-style, who preserved food with it and still cover up spoiled meat with the flavoring, as well as by internet "challenge" videos. It will fade eventually.

 

[Kansas Jake]

I like the flavor of Habanero, but you have to tolerate soooo much heat just to enjoy the flavor.

 

[Black Hand]

The hotter, the better...

 

[tenngun]

I like hot food and do the cooking. Over the years I've got my wife used to hotter foods then what she ate when we got married. However she was always telling me if I wanted it hotter I could just put tobassco on it. Its been near enough 30 years, but I dont think I have ever convinced her hot and flavorful wasn't the same thing.

 

[coloradoclyde]

I put tabasco on popcorn....along with parmesean cheese.... op:

 

[tenngun]

I like tobassco, on most of what I eat, however there are other hot sauces I just dont care for. Taste not heat matters. And you cant just add a dash or two of hot sauce and get the flavor of a good cooked in pepper. A plain under spiced dish cant be made tasty by a few splases of hot sauce in your bowl.

 

[jamesthomas]

I put tabasco on popcorn....along with parmesean cheese.... op:

Tabasco belongs in two places, a dash or two in a bowl of seafood Gumbo, or a splash on a raw oyster served by a lady wearing orange short shorts and a short white tank top and sweet smile!.

 

[Kansas Jake]

I find Tabasco is mostly heat without much flavor. I prefer a Louisiana style hot sauce on gumbo and on other stuff too.

 

[Black Hand]

All I get from Tabasco is an overwhelming flavor of vinegar but not much else. It rates at a "very mild" heat level in my book...

 

[Loyalist Dave]

I prefer a Louisiana style hot sauce on gumbo and on other stuff too.

UM..., Tobasco Sauce IS a Louisiana hot sauce, born and still made on Avery Island, LA.

LD

 

[coloradoclyde]

Tabasco is also great on pork rinds.....and I've been known to eat saltines with nothing but tabasco on them....
Vinegar is also a great condiment. :grin: