rossr
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Post by rossr on Mar 6, 2019 2:51:16 GMT -8
I’ve just planted a seedling of one of these in the vege garden. I don’t mind reasonably hot food, but I might have taken it too far here. We’ve had Birdseye chilies in the ground previously, and I thought they were hot. These are rated 10 to 20 times hotter! Anyone tried it? I’ve always considered chilli eating competitions as having no winners.
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small
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Post by small on Mar 6, 2019 6:06:02 GMT -8
So there is this and the Carolina Reaper, both terrible hot IMO. I don't much care for the flavor of the Scorpion as it almost seems to have, again IMO, a chemical taste. The reaper on the other hand, I tend to slice very very thin removing the seeds and veins(?) which are the hottest parts I'm told, and add it to my tuna salad that I make at work. Its about the the only way I can eat tuna fish...A coworker that grows them, had chopped some to add to onion and eat as a topping on tostadas. After washing the cutting board with soap and water and leaving to dry, his wife cut up some fruit for a salad and there was still enough flavor in the board it transferred to the fruit! I don't wear gloves when I slice them but others do. I try not to get anything on my fingers as I'm sure it would take some time to wash off.
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Post by 69ChevelleSS on Mar 6, 2019 7:05:17 GMT -8
I used to love hot food, but as I get older I find that I can't take the heat as well as I used to. I now prefer the more smokier variety of peppers such as Chipotle and Aleppo. I still like a bit of heat but when it starts getting into the pain zone, I'm out!
Are those also known as Scotch Bonnet peppers?
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tritto
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Post by tritto on Mar 7, 2019 12:56:25 GMT -8
You're all crazy!
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Post by philsinclair on Mar 9, 2019 13:50:18 GMT -8
Hi. They look like what we call scotch bonnet and are too bloody hot. I have seen them stop people who thought no chilli was hot enough. I grow birds eye , the tree is 2.5 metres tall. I find they are good to use as it’s easy to regulate the heat levels in your cooking. Cheers Phil
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Post by philsinclair on Mar 9, 2019 13:53:51 GMT -8
Hi. They look like what we call scotch bonnets. I have seen them stop people who think no chilli is hot enough. I go birds eye chilli, the tree is 2.5 metres high. I find them easy to use and to regulate heat levels in my cooking. Cheers Phil
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rossr
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Post by rossr on Mar 9, 2019 16:10:08 GMT -8
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Deleted
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Post by Deleted on Mar 9, 2019 17:52:05 GMT -8
I once ate an entire Habanero chili(I think...) at Chili's restaurant. I ate it by mistake because there was too much beer involved and it was down the hatch before I realized it was supposed to just be garnish. Spent the next 30 minutes in the restroom then came out and ordered an ambulance.
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cd_god
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Finna set up a HOOD next door to your richie phuk suburban mansion
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Post by cd_god on Aug 16, 2019 16:53:34 GMT -8
Pretty soon it will start changing color.
And no we don't sell these at work.
I had to grow it from seed and my plant growing problems are a whole 'nother story which is another reason I bowed out.
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pip
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Berkshire, UK
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Post by pip on Aug 17, 2019 2:53:53 GMT -8
Pretty soon it will start changing color.
And no we don't sell these at work.
I had to grow it from seed and my plant growing problems are a whole 'nother story which is another reason I bowed out.
How’s L’il’muncher or whatever it was called doing? And the rest of the gang?
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Post by saul on Aug 17, 2019 5:09:04 GMT -8
Too many peppers are all heat and no really enjoyable flavor. I was given a Ghost Chili/Carolina Reaper mix that a friend had made custom from her garden. About 1/4 tsp took 4 quarts of chili to holymotherofgod heat. At that point you are cooking with something that is more properly used as a weapon. I broke it all out into small baggies with a warning label taped to it about skin and eyes and gave it all away. Too hot to be useful in my kitchen. I was recently given some Yellow Fatalli Pepper. Still pretty damn hot and use with caution but had more of the citrusy hot flavor I like in nuclear peppers.
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cd_god
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Finna set up a HOOD next door to your richie phuk suburban mansion
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Post by cd_god on Sept 13, 2019 17:15:10 GMT -8
Picked these tonight.
Red Ghost from the plant I bought at work (the narrow oval red bumpy ones)
Red Ghost I grew from seed (the bigger red smooth ones)
White Ghost I grew from seed (the 3 white ones)
Yellow Scorpion I grew from seed (the yellow ones)
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Post by 69ChevelleSS on Sept 19, 2019 6:10:49 GMT -8
Too many peppers are all heat and no really enjoyable flavor. I was given a Ghost Chili/Carolina Reaper mix that a friend had made custom from her garden. About 1/4 tsp took 4 quarts of chili to holymotherofgod heat. At that point you are cooking with something that is more properly used as a weapon. I broke it all out into small baggies with a warning label taped to it about skin and eyes and gave it all away. Too hot to be useful in my kitchen. I was recently given some Yellow Fatalli Pepper. Still pretty damn hot and use with caution but had more of the citrusy hot flavor I like in nuclear peppers. Gotta agree saul. Heat for the sake of heat is not my cup of tea. I like flavorful heat but as I grow older, I have less of a tolerance for peppers that are holymotherofgod hot. Not that they affect my innards, but my taste buds have grown weak in old age!
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Deleted
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Post by Deleted on Sept 19, 2019 7:42:15 GMT -8
Jalapeno is the extent of my heat tolerance today. When heat becomes more than 50% of the experience, I don't think it's worth it just for bragging rights
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Post by saul on Sept 19, 2019 10:17:59 GMT -8
Jalapeno is the extent of my heat tolerance today. When heat becomes more than 50% of the experience, I don't think it's worth it just for bragging rights If you can tolerate it, habanaro used judiciously has a flavor I have come to like. Which is also true of jalapeno, it is has its own distinct flavor that it imparts to food. All the really hot stuff is typically just...heat.
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Deleted
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Post by Deleted on Sept 19, 2019 14:52:02 GMT -8
Jalapeno is the extent of my heat tolerance today. When heat becomes more than 50% of the experience, I don't think it's worth it just for bragging rights If you can tolerate it, habanaro used judiciously has a flavor I have come to like. Which is also true of jalapeno, it is has its own distinct flavor that it imparts to food. All the really hot stuff is typically just...heat. Is Habanero the dark green chili often found in restaurants like Chili's? If so, I've had those and agree they would be perfect to flavour something like a big batch of chili but definitely too hot to just take a bite of
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Post by saul on Sept 20, 2019 3:03:38 GMT -8
If you can tolerate it, habanaro used judiciously has a flavor I have come to like. Which is also true of jalapeno, it is has its own distinct flavor that it imparts to food. All the really hot stuff is typically just...heat. Is Habanero the dark green chili often found in restaurants like Chili's? If so, I've had those and agree they would be perfect to flavour something like a big batch of chili but definitely too hot to just take a bite of Sounds like you are describing a Jalapeno or some other sort of pepper. Habaneros are somewhat squat and lumpy and usually orange.
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Deleted
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Post by Deleted on Sept 20, 2019 7:27:34 GMT -8
Is Habanero the dark green chili often found in restaurants like Chili's? If so, I've had those and agree they would be perfect to flavour something like a big batch of chili but definitely too hot to just take a bite of Sounds like you are describing a Jalapeno or some other sort of pepper. Habaneros are somewhat squat and lumpy and usually orange.
You are right, I'm just used to seeing the yellowish Jalapeno that comes in a jar of water or whatever. I guess I got a fresh one
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cd_god
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Finna set up a HOOD next door to your richie phuk suburban mansion
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Post by cd_god on Mar 9, 2020 17:30:11 GMT -8
This years crop is starting.
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pip
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Post by pip on Mar 10, 2020 0:07:38 GMT -8
This years crop is starting. How tall they get before you give them their ghetto names? Is it like a gang thing, there's a step they need to make to get named?
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