|
|
Post by unnamed on Sept 27, 2015 15:25:12 GMT -6
Peppers, peppers, peppers..... Lets talk about them... Just tried a different variety of pepper called lemon drop. It's got a very nice citrus flavor to it and a great mild heat just above a red jalapeno. It's really good in sandwiches, in spaghetti, in salads, and with crackers. It's about the perfect snacking pepper.  Needless to say we've got about 4 pounds of them and are going to get at least few more pounds for winter snacking. Here's what's in the current rotation: - Trinidad scorpion - Ghost chili - Red savina habanero - Orange habanero - Lemon drop - Thai chili - Cayenne - Jalapeno - Serrano - Hungarian wax pepper - Goat horn (probably left something out...) All locally grown too. (I live close to some really great organic pepper growers   ) If right now I had to pick only four peppers to live off of on a desert island I'd say: Trinidad scorpion, Red savina, Lemon drop, and a big crinkly juicy red Jalapeno. What's your favorite pepper? |
|
|
|
Post by bentin on Sept 27, 2015 15:32:27 GMT -6
Hatch, or any green chile. But also love serranos for the quick, clean burn. A good jerk is hard to beat, but straight habanero and the other Scoville kings are a bit much for anything other than shock value. I am a sucker for pequins though, and Thai red chilis.
|
|
|
|
Post by DigDug on Sept 27, 2015 15:35:32 GMT -6
How are you guys eating/cooking with them? Strait up?
My wife is a great Itailian cook but doesn't use peppers very much.
|
|
|
|
Post by unnamed on Sept 27, 2015 15:57:46 GMT -6
Eating peppers without food is nowhere as much fun as with food. It’s all about preparation, tolerances, and knowing limits. Also, some foods naturally neutralize heat such as avocado, tihini, olive oil, and peanut butter. Cooking reduces heat as well.
One can easily eat 2 medium sized Trinidad scorpions with two avocados and some crackers… Or 1 Trinidad scorpion, 1 Jalapeno, and one Serrano in a peanut butter sandwich. Or 2 Trinidad scorpions, 2 habaneros, 3 Lemon drops, 5 Jalapenos, and a handful of sweet chilies in a couple gallons of soup.
|
|
|
|
Post by Winterland on Sept 27, 2015 15:58:36 GMT -6
I love them all. You do get a tolerance to hot peppers so you keep wanting hotter and hotter. I do anyway. A friend gave me some scorpion peppers and habaneros. I put them in a food processor grind it up and then freeze and use as needed. Just put in some type of small Tupperware. Be careful to not get the oils on yourself. It is a good idea to use rubber gloves and be careful of the fumes you can burn your eyes. My favorite thing for a while has been Trader Joe's smoked ghost peppers. They come in a grinder and smell and taste amazing. I put hot peppers on most anything from the chicken salad to soups, Mexican, Indian, Asian etc. About the only thing I don't put it on would be like a beef or venison steak on the grill. Love spicy with eggs also. Eating fresh ones in food dishes is indeed the hottest as the oils get in your mouth and you feel the burn. It doesn't go away for a while. It is not a good idea to eat any of the hotter peppers straight. That's reserved for the tamer banana peppers etc. www.traderjoes.com/fearless-flyer/article/2393 |
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Sept 27, 2015 16:17:02 GMT -6
I use jalapeño and poblano most often when cooking. Habaneros get roasted at least once a year for a nice vinegar based hot sauce. I always have a wide variety of dried chiles on hand to use in various soups, stews, and chili.
|
|
|
|
Post by whiskeyriver on Sept 27, 2015 16:39:42 GMT -6
I use lots of different varieties. Love any kind of pepper, really. I drank hot sauce straight as a kid and gave myself a small ulcer at 13 years old haha. Thai reds are my current jam, but love smoking or roasting my own, making my own salsas and pepper sauces, and using them in all sorts of recipes. Straight's good too!
Had some ghost pepper "salsa" the other day that was just mainly ghost peppers, water vinegar and other seasoning and it was less spicy than I was expecting.
Edit: and yeah, those oils @winterland. The first time I made salsa I was 15 or 16 and I wasn't paying attention and took the gloves off (probably pulling one off with a bare hand, getting the oils all over me), and then saw some pieces I didn't clean and touched those bare handed too...and then went to take a leak. Excruciating pain. Haha.
|
|
|
|
Post by unnamed on Sept 27, 2015 17:28:52 GMT -6
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Sept 27, 2015 19:44:39 GMT -6
Pablanos, Hatch, Anaheim, Habanero, Serrano and Jalapeno.
I can do 99% of my chili related cooking with any of these alone in various combos.
I just bought some Ghost Pepper curry sauce and it's a winner as well.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Sept 27, 2015 20:13:03 GMT -6
Ingredients for a sandwich. Indigo rose tomatoes, lemon drop, red jalapeno, and avocado.  Then burnt toast  pickles, lettuce, mustard, tahini, Burger, and Ketchup  when i first saw the photo i thought 'wow, he's putting plums on his sandwich'. i've never seen an indigo rose tomato before. the look pretty meaty. how's the flavor? similar to a plum tomato? |
|
|
|
Post by unnamed on Oct 3, 2015 14:29:37 GMT -6
Today was a good day for peppers   Lemon drop  Trinidad scorpion and Orange habanero  Jalapeno and some other random sweet/mild peppers.  |
|
|
|
Post by whiskeyriver on Oct 3, 2015 14:45:08 GMT -6
Where do you live where they grow that well, unnamed? |
|
|
|
Post by Winterland on Oct 3, 2015 17:11:12 GMT -6
Today was a good day for peppers Lemon drop Trinidad scorpion and Orange habanero Jalapeno and some other random sweet/mild peppers. Are lemon drop hot? I have never heard of them. |
|
|
|
Post by unnamed on Oct 3, 2015 19:22:56 GMT -6
Lemon drops are fairly warm; according this pepper site they are about 30.000 - 50.000 Scoville Units. I'd say just a little warmer than a jalapeno/Serrano. Scoville Units are always fun, but at the end of the day eating a Trinidad scorpion is not as hot as as eating 400 Jalapenos. The heat of the lemon drop is felt mostly in the mouth like Jalapenos where a pepper like a Trinidad scorpion/ghost makes the stomach and blood feel pleasantly warm and fuzzy. Actually, just out put this out there, perhaps the biggest misconception with super hot peppers (Trinidad scorpion/ghost/habanero, etc..) is that they will hurt the mouth hundreds of times more than a less hot peppers(jalapeno/Serrano, etc..), but the heat is felt differently with the super hot peppers. More stomach/blood heat and less lips/mouth heat. Still wouldn't take a huge bite out of one though  whiskeyriver 'Merica (I can get more specific with a PM) |
|
|
|
Post by whiskeyriver on Oct 3, 2015 19:25:20 GMT -6
Agreed unnamed regarding how they're felt. We ate ghost peppers in the office for fun and it wasn't felt in the mouth as much as everywhere else. |
|
|
|
Post by metals37 on Oct 4, 2015 7:31:36 GMT -6
This has been my best year for growing peppers, so I have a bunch of jalapeños which ripened. Today I'm smoking all the red ripe ones to make chipotles.
|
|
|
|
Post by bugula on Oct 4, 2015 17:38:07 GMT -6
not sure if anyone's ventured into youtube territory for super hot viewing but bill moore's a stud when it comes to super hots: www.youtube.com/user/wmoore862 |
|
|
|
Post by julian on Jan 5, 2016 4:43:42 GMT -6
Eating peppers without food is nowhere as much fun as with food. It’s all about preparation, tolerances, and knowing limits. Couldn't agree more. While I love a drunken/stupid 'Who can eat this?' hot sauce challenge once in a while, it's all about enhancing and improving food for me. I basically view chilis and hot sauces as ingredients and seasoning... and there's not much that I don't use them with. Generally tend to experiment with fresh peppers in curry. Here's my hot sauce shelf at the moment:  |
|
|
|
Post by unnamed on Sept 10, 2016 11:57:56 GMT -6
Chocolate Habanero and Bhut Jolokia...
 |
|
|
|
Post by tashdaddy on Sept 10, 2016 12:10:54 GMT -6
Eating peppers without food is nowhere as much fun as with food. It’s all about preparation, tolerances, and knowing limits. Also, some foods naturally neutralize heat such as avocado, tihini, olive oil, and peanut butter. Cooking reduces heat as well. One can easily eat 2 medium sized Trinidad scorpions with two avocados and some crackers… Or 1 Trinidad scorpion, 1 Jalapeno, and one Serrano in a peanut butter sandwich. Or 2 Trinidad scorpions, 2 habaneros, 3 Lemon drops, 5 Jalapenos, and a handful of sweet chilies in a couple gallons of soup. WHAT -- peppers in a peanut butter sandwich!!!!! this is blowing my mind right now... |
|
