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Carolina Reaper pepper crowned the world's hottest pepper
upi. ^
| Dec. 27, 2013
| Evan Bleier
Posted on 12/27/2013 9:07:41 AM PST by JoeProBono
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To: newnhdad
I like my food hot ,, but this arms race is out of control ... I keep a single bottle of this on hand if I get someone who mouths off that my food is "bland"...
61
posted on
12/27/2013 11:10:49 AM PST
by
Neidermeyer
(I used to be disgusted , now I try to be amused.)
To: Neidermeyer
I threw mine away. Too hot, I mean a drop the size of a lady bug will kill you.
62
posted on
12/27/2013 11:13:14 AM PST
by
central_va
(I won't be reconstructed and I do not give a damn.)
To: cornfedcowboy
I thought the Ghost chili pepper was commonly known as the hottest.It used to be. It clocks in at about 1,041,000 Scoville units. This new pepper almost doubles the heat of the naga jolokia or bhut jolokia ghost peppers.
63
posted on
12/27/2013 11:21:17 AM PST
by
Scoutmaster
(I'd rather be at Philmont)
To: central_va
This is my favorite ,, slight heat , lots and lots of flavor ..
64
posted on
12/27/2013 11:21:45 AM PST
by
Neidermeyer
(I used to be disgusted , now I try to be amused.)
To: Neidermeyer
Dave's is one of the better hot sauces out there. It is flavorful as well as
hot. But it mixes rather well with otherwise bland sauces and salsas, especially those green salsas that have nice flavor characteristics, but no fire. A little dab'll do ya, though.
If you're brave and want to sample the real deal, crack open a beer or pour a tall glass of ice water (with lots of ice) and keep them at the ready. Insert a toothpick in the jar of Dave's Insanity and draw just a tiny bead on the end. Take a deep breath, exhale, and then place it on the tip of your tongue.
The heat starts slowly and then intensifies and spreads, like a carelessly-tossed cigarette butt on dry forest tinder. Don't worry: you won't really need to call in a helicopter crew to drop flame retardants on your head. But for a few seconds, you might feel that way...
65
posted on
12/27/2013 11:25:11 AM PST
by
andy58-in-nh
(Cogito, ergo armatum sum.)
To: Venturer
last sentence == someone’s future tagline
66
posted on
12/27/2013 11:45:43 AM PST
by
Secret Agent Man
(Gone Galt; Not averse to Going Bronson.)
To: andy58-in-nh
“The heat starts slowly and then intensifies and spreads, like a carelessly-tossed cigarette butt on dry forest tinder.”
Quite an evocative description! I’m now tempted to try some.
To: latina4dubya
raw, I like the fruity flavor over the smoky. Especially since we like to put it on grilled chicken.
68
posted on
12/27/2013 12:07:21 PM PST
by
driftdiver
(I could eat it raw, but why do that when I have a fire.)
To: Track9
I’ve long considered making “pepper spray wings”.
69
posted on
12/27/2013 12:08:26 PM PST
by
ctdonath2
(Making good people helpless doesn't make bad people harmless.)
To: JoeProBono; Ancesthntr
Here is the safe way to make habanero picante, which the first time you taste it, a single drop is unbearably hot, but with a month of daily consumption will probably work you up to between a tsp and a tbsp a day, and you will be hopelessly addicted to it.
Important safety notes: you must wear rubber gloves, a surgical mask and protective glasses, as well as work outdoors during several stages of this. All equipment should be pre-rinsed in cold water before you put it in a dishwasher. If you or anyone in the area develops a dry cough, it likely means you have inhaled some of its fumes.
Two begin, while wearing gloves, mask and glasses, outdoors, cap about 20 habaneros, then put them through a meat grinder, along with a quartered white onion. Put the mash in a large glass jar. Boil white vinegar with one teaspoon of salt per cup, and pour over the mash enough to cover, plus an inch or two. Put the lid on the jar, and wash equipment.
Put the jar in a cool, not sunlit place for two weeks, gently agitating daily.
Once again outdoors, do a final blending of the mix in a blender, then just before bottling, add one cup grain alcohol as a preservative. Do not strain, so it is somewhat thick like Sriracha sauce. The bottles you store it in should have holes at least 1/4” wide.
Habanero is about the strongest pepper you should do this with, as stronger peppers can result in mouth blisters. Importantly, even habaneros can cause skin blistering on people with thin or sensitive skin, so common sense and concern for safety should be used when working with them.
70
posted on
12/27/2013 12:10:13 PM PST
by
yefragetuwrabrumuy
(Last Obamacare Promise: "If You Like Your Eternal Soul, You Can Keep It.")
To: JoeProBono
I always heard the ghost pepper was way hotter than the habenero. not sure if it has another name.
71
posted on
12/27/2013 12:11:53 PM PST
by
esoxmagnum
(Turtles don't win fights, they just turtle up. Victory belongs to the aggressor, not the turtle.)
To: JoeProBono
My son tried some of the Currie peppers at Albuquerque’s fiery food show. He said it was fine going down, but after a few moments it was like spontaneous human combustion, and he sweat out a gallon or two of water.
72
posted on
12/27/2013 12:14:57 PM PST
by
pallis
To: yefragetuwrabrumuy
“Pa. Liquor Control Board Bans Grain Alcohol Sales”
I live in Pa - no preservative for me!
73
posted on
12/27/2013 12:19:27 PM PST
by
JoeProBono
(SOME IMAGES MAY BE DISTURBING VIEWER DISCRETION IS ADVISED;-{)
To: Black Agnes
If my hands can't take, neither will my mouth. No way I'd rather not burn my tongue, mouth, and esophagus.
74
posted on
12/27/2013 12:37:17 PM PST
by
greeneyes
(Moderation in defense of your country is NO virtue. Let Freedom Ring.)
To: greeneyes
My whole project to grow these involves a long term ‘pest repellant’. I’m hoping to develop something, homegrown, to use on the stuff the bunnies, deer and raccoons like to munch on. The pepper spray in the bottle is spendy.
To: Black Agnes
Yes it is. I have been trying to grow cayenne pepper too. I did buy some bulk spices and saved about 40% even after paying the shipping.
76
posted on
12/27/2013 12:45:59 PM PST
by
greeneyes
(Moderation in defense of your country is NO virtue. Let Freedom Ring.)
To: JoeProBono
You can also use a strong vodka.
77
posted on
12/27/2013 12:50:01 PM PST
by
yefragetuwrabrumuy
(Last Obamacare Promise: "If You Like Your Eternal Soul, You Can Keep It.")
To: Diana in Wisconsin
These people are friggin NUTS! You could build a nuclear bomb wid dat chit, LOL! In moderation, they are a very flavorful pepper.
78
posted on
12/27/2013 1:01:24 PM PST
by
Gabz
(Democrats for Voldemort.)
To: yefragetuwrabrumuy
79
posted on
12/27/2013 1:14:34 PM PST
by
JoeProBono
(SOME IMAGES MAY BE DISTURBING VIEWER DISCRETION IS ADVISED;-{)
To: yefragetuwrabrumuy
Thanks for the recipe. I just ordered my pepper seeds for this year and I'll give this a try. Last time I grew Red Savina. My wife only touched the outside skin of the whole peppers and was in pain for 24 hours. She slept that night with plastic bags full of ice and milk tied around her wrists to keep her hands submerged. It didn't bother me, even dicing and with the juice getting all over, but the vapors when cooking down the sauce were something else. I'm glad I did this outdoors. I go through a lot of hot sauce but I agree with my wife that it is odd ingesting something you wear a chem suit and respirator to prepare.
80
posted on
12/27/2013 1:37:44 PM PST
by
Teotwawki
(For a person to get a thing without paying for it, another must pay for it without getting it.)
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