ya most of them got scraped off.unnamednewbie13 wrote:
Unless you want to test yourself, the only advantage is that you can get away with using less of the pepper to spice up a meal.SonderKommando wrote:
Yea, I cook with Habaneros once and awhile. But the ghost chili is literally 10x hotter.unnamednewbie13 wrote:
It's not really that bad. The egg mutes it a bit, and the habanero makes the egg more interesting.Also, one's enough for any meal, unless you're a masochist.Nic wrote:
A put a few habaneros on a steak one time.... shit was to much.
A paper-thin slice can make soup interesting.
oh I thought habanero was 100000Mutantbear wrote:
http://msnbcmedia1.msn.com/i/msnbc/Comp … _CHILI.jpgSonderKommando wrote:
Yea, I cook with Habaneros once and awhile. But the ghost chili is literally 10x hotter.unnamednewbie13 wrote:
It's not really that bad. The egg mutes it a bit, and the habanero makes the egg more interesting.
That chart lists a different kind of habanero.
15,000,000–16,000,000 Pure capsaicin[9]unnamednewbie13 wrote:
That chart lists a different kind of habanero.
8,600,000–9,100,000 Various capsaicinoids (e.g., homocapsaicin, homodihydrocapsaicin, nordihydrocapsaicin)
5,000,000–5,300,000 Law enforcement grade pepper spray,[10] FN 303 irritant ammunition
855,000–1,463,700 Infinity Chilli,[11] Naga Viper pepper,[12] Naga Jolokia pepper (ghost chili)[13][14] Trinidad Scorpion Butch T pepper[15]
350,000–580,000 Red Savina habanero[16]
100,000–350,000 Habanero chili,[17] Scotch bonnet pepper,[17] Datil pepper, Rocoto, Piri piri (African bird's eye), Madame Jeanette, Jamaican hot pepper[18]
50,000–100,000 Byadgi chilli, Bird's eye chili,[19] Malagueta pepper,[19] Chiltepin pepper, Pequin pepper[19]
30,000–50,000 Guntur chilli, Cayenne pepper, Ají pepper,[17] Tabasco pepper, Cumari pepper (Capsicum Chinese)
10,000–23,000 Serrano pepper, Peter pepper, Aleppo pepper, Cheong-Yang pepper
2,500–8,000 Jalapeño pepper, Guajillo pepper, New Mexican varieties of Anaheim pepper,[20] Paprika (Hungarian wax pepper), Tabasco sauce
500–2,500 Anaheim pepper, Poblano pepper, Rocotillo pepper, Peppadew, Padron pepper
100–500 Pimento, Peperoncini, Banana pepper
0 No significant heat, Bell pepper, Cubanelle, Aji dulce
http://en.wikipedia.org/wiki/Scoville_scale
Correct.
Last edited by Jay (2011-05-31 21:05:07)
"Ah, you miserable creatures! You who think that you are so great! You who judge humanity to be so small! You who wish to reform everything! Why don't you reform yourselves? That task would be sufficient enough."
-Frederick Bastiat
-Frederick Bastiat
Whenever you cook a pepper it makes it more tolerable.
I just posted this two days ago. Try about 1.4+ million scoville units. This guy is nuts.
I just posted this two days ago. Try about 1.4+ million scoville units. This guy is nuts.
Xbone Stormsurgezz
So that's what happened to Chevy Chase.
Nope. Saw a guy eat a burger with a a Ghost Chili, Habanero, and a couple other really freaking hot peppers on it though as part of a competition though. It was so hot that he actually wound up puking about half way through the burger.
Side note: Don't know if anyone here watches Man vs Food on the travel channel, but it was the same restaurant featured in the San Antonio episode.
Side note: Don't know if anyone here watches Man vs Food on the travel channel, but it was the same restaurant featured in the San Antonio episode.
Xbone Stormsurgezz
Like I said.Jay wrote:
15,000,000–16,000,000 Pure capsaicin[9]unnamednewbie13 wrote:
That chart lists a different kind of habanero.
8,600,000–9,100,000 Various capsaicinoids (e.g., homocapsaicin, homodihydrocapsaicin, nordihydrocapsaicin)
5,000,000–5,300,000 Law enforcement grade pepper spray,[10] FN 303 irritant ammunition
855,000–1,463,700 Infinity Chilli,[11] Naga Viper pepper,[12] Naga Jolokia pepper (ghost chili)[13][14] Trinidad Scorpion Butch T pepper[15]
350,000–580,000 Red Savina habanero[16]
100,000–350,000 Habanero chili,[17] Scotch bonnet pepper,[17] Datil pepper, Rocoto, Piri piri (African bird's eye), Madame Jeanette, Jamaican hot pepper[18]
50,000–100,000 Byadgi chilli, Bird's eye chili,[19] Malagueta pepper,[19] Chiltepin pepper, Pequin pepper[19]
30,000–50,000 Guntur chilli, Cayenne pepper, Ají pepper,[17] Tabasco pepper, Cumari pepper (Capsicum Chinese)
10,000–23,000 Serrano pepper, Peter pepper, Aleppo pepper, Cheong-Yang pepper
2,500–8,000 Jalapeño pepper, Guajillo pepper, New Mexican varieties of Anaheim pepper,[20] Paprika (Hungarian wax pepper), Tabasco sauce
500–2,500 Anaheim pepper, Poblano pepper, Rocotillo pepper, Peppadew, Padron pepper
100–500 Pimento, Peperoncini, Banana pepper
0 No significant heat, Bell pepper, Cubanelle, Aji dulce
http://en.wikipedia.org/wiki/Scoville_scale
Correct.
Water makes it worse thoughunnamednewbie13 wrote:
Take one habanero, remove the seeds and chop up the flesh. Mix seeds into five-egg omelet. Sprinkle chopped flesh once cooked. Eat with 1L water on hand.Nic wrote:
A put a few habaneros on a steak one time.... shit was to much.
Make X-meds a full member, for the sake of 15 year old anal gangbang porn watchers everywhere!
no
give one to your missus, that should spice-up your love life.
for a fatty you're a serious intellectual lightweight.
hottest thing i've eaten on that list is a scotch bonnet. Was pretty spicy.
I'd type my pc specs out all fancy again but teh mods would remove it. Again.
I have. It fucking sucked dick.
I was done with the first bite before i could barely even fucking chew it.
I am that chili's bitch.
I was done with the first bite before i could barely even fucking chew it.
I am that chili's bitch.
Last edited by NeXuS (2011-06-02 17:06:52)
I just don't see the point of extremely hot spices like that. They're so overpowering that you can't taste anything. Gimme something like tobasco over a fucking pepper that kills your tongue any day of the week.
given it a go yet?
i was in TiJuana once, and was given something on a lengua taco called a banana pepper.
shit was so
shit was so
me?Adams_BJ wrote:
given it a go yet?
anybody ever heard of that tobasco stuff?
Tu Stultus Es
Tabasco isn't hot?
Nope. I can drink that sucker. I personally prefer Louisiana style hot sauce though.Adams_BJ wrote:
Tabasco isn't hot?
That's the impression I got. A friend of mine said I would only need a tiny bit so I drenched it and was fine
e: its mostly vinegar anyway isn't it?
e: its mostly vinegar anyway isn't it?
Last edited by Adams_BJ (2011-06-02 17:59:49)
Milk is more immediate, but water WILL work if taken in sufficient quantity.ROGUEDD wrote:
Water makes it worse thoughunnamednewbie13 wrote:
Take one habanero, remove the seeds and chop up the flesh. Mix seeds into five-egg omelet. Sprinkle chopped flesh once cooked. Eat with 1L water on hand.Nic wrote:
A put a few habaneros on a steak one time.... shit was to much.