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Discussion in 'Camp Cooking' started by Daud Barry, Sep 30, 2015.

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  1. Sep 30, 2015 #1

    Daud Barry

    Daud Barry

    Daud Barry

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    :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?
     
  2. Sep 30, 2015 #2

    Daud Barry

    Daud Barry

    Daud Barry

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    Or how to post photos?
     
  3. Sep 30, 2015 #3

    Guest

  4. Oct 1, 2015 #4

    Daud Barry

    Daud Barry

    Daud Barry

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    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!
     
  5. Oct 1, 2015 #5

    coloradoclyde

    coloradoclyde

    coloradoclyde

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    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....
     
  6. Oct 1, 2015 #6

    Silky921

    Silky921

    Silky921

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    I've got a bottle of that as well. Good stuff, in moderation...
     
  7. Oct 1, 2015 #7

    coloradoclyde

    coloradoclyde

    coloradoclyde

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    Like ...one drop at a time "moderation" :haha:
     
  8. Oct 10, 2015 #8

    Wes/Tex

    Wes/Tex

    Wes/Tex

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    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/
     
    Last edited by a moderator: Oct 27, 2018
  9. Oct 10, 2015 #9

    Loyalist Dave

    Loyalist Dave

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    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
     
  10. Oct 10, 2015 #10

    Alden

    Alden

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    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.
     
  11. Oct 10, 2015 #11

    Kansas Jake

    Kansas Jake

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    I like the flavor of Habanero, but you have to tolerate soooo much heat just to enjoy the flavor.
     
  12. Oct 12, 2015 #12

    Black Hand

    Black Hand

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    The hotter, the better...
     
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  13. Oct 12, 2015 #13

    tenngun

    tenngun

    tenngun

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    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.
     
  14. Oct 12, 2015 #14

    coloradoclyde

    coloradoclyde

    coloradoclyde

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    I put tabasco on popcorn....along with parmesean cheese.... :pop:
     
  15. Oct 12, 2015 #15

    tenngun

    tenngun

    tenngun

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    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.
     
  16. Oct 12, 2015 #16

    jamesthomas

    jamesthomas

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    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!.
     
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  17. Oct 12, 2015 #17

    Kansas Jake

    Kansas Jake

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    I find Tabasco is mostly heat without much flavor. I prefer a Louisiana style hot sauce on gumbo and on other stuff too.
     
  18. Oct 12, 2015 #18

    Black Hand

    Black Hand

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    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...
     
  19. Oct 12, 2015 #19

    Loyalist Dave

    Loyalist Dave

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

    LD
     
  20. Oct 12, 2015 #20

    coloradoclyde

    coloradoclyde

    coloradoclyde

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    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:
     

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