Hmm. Sounds good.
You know the hot peppers are pounded into a sauce and smoked sometimes. Delicious.
Here's a pepper guide for you (which I think is fairly subjective still, computers or no. It seems how they are grown effects the heat of the pepper, in my experience).
We had some of those growing at the home place when I was a kid. They were for the birds only, but in my infantile-put-everything-in-my-mouth stage I got a hold of one and nommed it. My mother heard the screaming and called poison control convinced I had killed myself. No lasting ill effects of anything, but in hindsight it may have inoculated me from a tender age to love hot things.
Man vs Food says that one of the hottest peppers in the world is the ghost chile. How does this compare? (not that I'm going to actually consume either of them)
Man vs Food says that one of the hottest peppers in the world is the ghost chile. How does this compare? (not that I'm going to actually consume either of them)
And here is a link about the Thai Bird Pepper (is that the one Corona is talking about, I'm not sure...) that says it's in the 50,000 - 100,000 range. Scoville Rating System for Heat in Chile Peppers
So it's only about 1/10th as hot as a 'ghost chile'
I had always heard that the dorset pepper was the hottest pepper in the world at around 1,000,000 scovilles, but it turns out that the dorset pepper is the same strain as the ghost pepper - Bhut Jolokia pepper
I have had straight up scotch bonnet peppers before (around 250,000 scovilles) and it was insanely hot. I love hot food, hotter than most people can eat is about my comfort zone usually, but once you get around 250,000 scovilles, you're into INSANE territory.
I had always heard that the dorset pepper was the hottest pepper in the world at around 1,000,000 scovilles, but it turns out that the dorset pepper is the same strain as the ghost pepper - Bhut Jolokia pepper
Love this:
WTF? They cure stomach ailments by eating the lining away? Who knew?
WTF? They cure stomach ailments by eating the lining away? Who knew?
It doesn't eat the lining away.
And there may actually be some factual basis to this. There's a specially bred jalapeno pepper that produces some related chemical instead of capsacin which seems to have some effect on stomach ailments. I can't for the life of me find the link though!
We grow Zimbabwe Bird Peppers, Hawaiian Sweet Hots, Bhut Jolokias and other hot peppers every year. It looks as if the "Infinity Pepper" is only marginally hotter than the Bhut Jolokia, though the growing conditions can have a lot to do with how hot those are. We've had some Bhuts that cause my eyes to burn from across the room when Mulebear cuts them and others that are mild enough to put in stews (they have a tomato-ish flavor), all from the same plants at different times of the season.
__________________ Anyone who has the power to make you believe absurdities has the power to make you commit injustices.
-- Voltaire
I love our Bird Peppers. In the Summer Sonoma Bear grows grape tomatoes. I like to pick a grape tomato off the vine, along with a couple of Bird Peppers, and pop them in my mouth. It's like instant salsa. Yummy.
I've always liked hot peppers, but I'm not into the whole macho bullshit surrounding them. I love heat as a flavor; not as a sensation.
My order from Blair's came in. One case of chips (6 Chipotle, 6 Buffalo Wings, 16 Habanero), one bottle of After Death Sauce, and one bag of beef jerky.
The jerky is seasoned with Blair's Original Hot Sauce. It's very tasty, but a bit too much heat for Sonoma Bear. We did share a bag of the Chipotle chips (mild) and he ate a few of my Habanero chips.
The best thing is the After Death Sauce. It's my personal favorite, but the last bottle got tossed when our refrigerator died about three years ago. I didn't replace it back then because I had so many unopened bottles of other sauces. Now I have a fresh bottle to give my favorite foods some extra zing.
I've been told those may be the same thing as "thai dragon peppers", and may not. I hate it when things have many names.
__________________ Hear me / and if I close my mind in fear / please pry it open See me / and if my face becomes sincere / beware Hold me / and when I start to come undone / stitch me together Save me / and when you see me strut / remind me of what left this outlaw torn
My order from Blair's came in. One case of chips (6 Chipotle, 6 Buffalo Wings, 16 Habanero), one bottle of After Death Sauce, and one bag of beef jerky.
The jerky is seasoned with Blair's Original Hot Sauce. It's very tasty, but a bit too much heat for Sonoma Bear. We did share a bag of the Chipotle chips (mild) and he ate a few of my Habanero chips.
The best thing is the After Death Sauce. It's my personal favorite, but the last bottle got tossed when our refrigerator died about three years ago. I didn't replace it back then because I had so many unopened bottles of other sauces. Now I have a fresh bottle to give my favorite foods some extra zing.
oh man I love Blair's After Death sauce.
Last weekend my son liberally sprinkled Dave's Insanity on his nachos for some crazy reason.
Once he got the heat put out with a pile of cheese and a quart of milk, he had to go upstairs and lie down for about an hour.
I've never had Dave's Insanity Sauce. I've heard mixed things about it.
I used to have a bottle of Ultra Death, but I don't know what happened with it. I think one of my chili-head friends finally absconded with it. That's okay cause we used to share all kinds of hot peppers and sauces with each other.
Have you ever tried any of the Death Rain rubs? Unfortunately, I think they discontinued the Chipotle Death Rain.
And speaking of discontinuing things... Blair's also no longer makes Habanero Parmesan Chips and Crab Boil Chips. Dammit.
Blair's After Death is more an ingredient than a sauce. It is actually much thicker than sauces like Tabasco. In most cases, just a few drops are all you need to spice up a big pot of stew or large casserole. It is not something you would liberally pour onto your food.
Well... Most people shouldn't use it liberally. I've been known to mix a good dollop of the stuff with mayonnaise to be spread on my sandwiches.
And about those super hot peppers... As Sonoma Bear pointed out, we grow Bhut Jolokias. The plant puts out so many peppers that we were throwing away more than we could use. I finally started putting them in vinegar to make my own pepper sauce for things like collards.
After a chat with my Mechanic's wife, I found out that he liked hot peppers. I gave her some to give to him with a HUGE warning to use them sparingly. He took the peppers, chopped them up, and put them on a salad. After a few bites he had to go lie down and then started wondering if he needed to go to the hospital. "He told you not to do that.", she berated. Then she called me and laughed her ass off.
BIRd PEPPERS ARE HOT OW OW FUCK
Sonoma Bear
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