Rabs Posted September 17, 2016 Share Posted September 17, 2016 wow... last week I used a Komodo Dragon chilli in my spag bol... It was pretty hot.. Like putting 5 or 6 birdseye chillies in. This week I made a thai curry and put two of them in and wow it was almost too hot too eat.. almost :) Then I looked up this article as I wondered how hot they were and it turns out they are one of the hottest you can get.. Also it says that Tesco will start to also stock what they call the Carolina Reaper :o im no even sure I want to try one of those.. http://www.telegraph.co.uk/food-and-drink/news/worlds-hottest-chilli-pepper-goes-on-sale-at-tesco-are-you-brave/ How hot do you like it and whats the strongest chilli you have tried? Link to comment Share on other sites More sharing options...
Digger Posted September 17, 2016 Share Posted September 17, 2016 Why? Link to comment Share on other sites More sharing options...
Rabs Posted September 17, 2016 Author Share Posted September 17, 2016 Why what? Link to comment Share on other sites More sharing options...
cookieman15061 Posted September 17, 2016 Share Posted September 17, 2016 I do make a mean Buffalo Wing Chili. Everyone that tries it wants the recipe. I laugh. I cook like my Mom. Pinch of this, handful of that. Nothing written down.....ever. Link to comment Share on other sites More sharing options...
sparquelito Posted September 17, 2016 Share Posted September 17, 2016 My garden is about played out for the summer, but I do have some jalapeño peppers that are still producing, and a few banana peppers as well. The real late-summer/early autumn superstars, though, are my tabasco pepper plants. Those rascals are just getting started, and in a few weeks, the peppers will be in riotous bloom, featuring peppers in hues of bright red, orange, green, white, and everything in between. And they are some kind of hot. Hotter than a sturdy female prison guard in a tight blue uniform and shiny black leather boots. :unsure: Link to comment Share on other sites More sharing options...
C-RAM Posted September 18, 2016 Share Posted September 18, 2016 During the fall and winter I make traditional Southwestern Pork Green Chile, popular in Colorado, New Mexico and Arizona. I use local green chile (Pueblo) which is very good - it's an Anaheim variety, very meaty and typically a bit hotter than those from the Hatch (New Mexico) area. However, Anaheim chiles are not what most people would consider really 'hot' - that's a concept I just don't understand; why do people want to eat something that is physically painful or causes you real discomfort? My aim is flavor and spiciness - I remove most of the seeds from the chiles while preparing them to keep the heat at a tolerable level. Small amounts of diced Habanero in food is as hot as I can take it... call me a wuss, I guess. Link to comment Share on other sites More sharing options...
Rabs Posted September 18, 2016 Author Share Posted September 18, 2016 I just really like chilli and its something that's built up.... I used to never go near anything with spice 15 years ago... Then I started eating Nandos which is a Portuguese grilled chicken restaurant (from South Africa) and they use Peri Peri chilli... Even their weakest sauce has a level of chilli (lemon and herb).. I was able to take that and happy with it at the time.. Then a friend of mine married a Thai girl and she used to cook stuff for us, it was always hotter than I was used to but tasted so amazing that I ate it anyway... Then its just built up... Now I cant get enough of it... I do agree that its better to use it more subtly but when you increase your tolerance level you always want a certain level of kick.... These new chilies I tried are just that, new to me (and I had no idea exactly how hot they were before I used them).. Tonights curry was a bit too much but I now know exactly how to use them in the future.. Link to comment Share on other sites More sharing options...
C-RAM Posted September 18, 2016 Share Posted September 18, 2016 Then a friend of mine married a Thai girl and she used to cook stuff for us, it was always hotter than I was used to but tasted so amazing that I ate it anyway... Ah, Thai cuisine - now you're talking! I do enjoy that very much; most dishes seem sauce-based to me, with lots of vegetables. I suppose heat is a regular feature in a lot of Thai dishes, but the complex FLAVORS are the real attraction for me... I think you've got it right, I'm willing to put up with the heat because it tastes so good! Link to comment Share on other sites More sharing options...
Rabs Posted September 18, 2016 Author Share Posted September 18, 2016 Ah, Thai cuisine - now you're talking! I do enjoy that very much; most dishes seem sauce-based to me, with lots of vegetables. I suppose heat is a regular feature in a lot of Thai dishes, but the complex FLAVORS are the real attraction for me... I think you've got it right, I'm willing to put up with the heat because it tastes so good! Yes exactly.. Their use of stuff like lemon grass and lime leaves and spices is so good I now no longer eat Chinese food because I don't find it as exciting... I only make the curries and the paste I use is a popular brand that they actually use in Thailand (Lobo).. And they are soooo easy to make.. Ive had other Thai dishes but cant remember the name of them :) But I like all the curries... Red, Yellow, Panang and Massaman... Hmmmm and the best thing is that when I make it I get left overs and curry usually tastes even better the next day :) Link to comment Share on other sites More sharing options...
jaxson50 Posted September 18, 2016 Share Posted September 18, 2016 You guys are killing me... Link to comment Share on other sites More sharing options...
quapman Posted September 18, 2016 Share Posted September 18, 2016 Chili is a broad term. There's a million ways to make it. That said. My first experience as a kid was canned chili. Omfg, disgusting!!!! Thank christ I learned how to make it how my Mom made it. Variations allowed. Is it ever really the same twice? Who doesn't like chili? Impossible. Link to comment Share on other sites More sharing options...
'Scales Posted September 18, 2016 Share Posted September 18, 2016 You think it was hot going in... Link to comment Share on other sites More sharing options...
darling67 Posted September 18, 2016 Share Posted September 18, 2016 I have to say, chili is not on my list of favorite foods. Generally, it is full of beans, onions, peppers and perhaps celery... all of which, in unison, make for a very unhappy darling67! But I LOVE spicy foods. Just had some really good Mole at our favorite Mexican restaurant. On the other hand, chilly weather can't be beat! Link to comment Share on other sites More sharing options...
Rabs Posted September 18, 2016 Author Share Posted September 18, 2016 But I LOVE spicy foods. Just had some really good Mole at our favorite Mexican restaurant. Yes I am talking about the chili as the ingredient rather than the dish.. So yeah any spicy food.... I do like a good Indian curry too :) Link to comment Share on other sites More sharing options...
Retired Posted September 18, 2016 Share Posted September 18, 2016 Love this thread. Although I don't do it anymore, when I worked in Shot Blast at BNSF Steve and I were into some pretty hot stuff. The hottest I could afford at that time was The Final Answer. They sold The Bomb in 3 different heat levels and the final answer was Habaneros cooked over and over to get the hottest parts off it some way. They rate a jalapeño pepper at 1,500 Scoville units. The Bomb we added to chilli was rated 1,500, 000 units. It only took the smallest possible drop to really heat up the bowl and most people couldn't stand our chilli. The more drops I put in the hotter it was. One guy thought he could take one full drop and it didn't hit him till after he swallowed. He started to sweat, couldn't talk, coughing and drank a bottle of water that only spread the heat worse. We found soda did help cut the pain in the throat. Lol actually just the least amount on the end of a toothpick was plenty enough to heat things up. The bomb is $35.00 for a 2 oz, bottle. The source was over $100.00 for a 1 oz. bottle and rated at over 2 million scoville units. I never bought that one but now the final answer isn't even rated amongst the top 10 hottest sauces and I've seen them go for over $400.00 for a bottle here. Have no idea what you would want to use them for? Commit suicide? The most I could take was 13 full drops from the final answer and it took your voice away and tears came flowing down. Then you noticed it again a few days latter. Got some on my hand once taking the lid off and didn't realize it till I had to go pee. Man oh man did that ever burn for a long time. I have tried the Carolina reaper too. Link to comment Share on other sites More sharing options...
Rabs Posted September 18, 2016 Author Share Posted September 18, 2016 The Bomb we added to chilli was rated 1,500, 000 units. The curry I cooked tonight had two fresh Komodo Dragon chillies in it seeds an all.. apparently they are rated at 1,400,000 scovilles.... I had no idea when I was cooking it..... It was hot... still very tasty.. but hot :) (not quite too hot but almost, right at the edge of my limit) Link to comment Share on other sites More sharing options...
zigzag Posted September 18, 2016 Share Posted September 18, 2016 The Carolina Reaper is grown about an hours ride from me around Rock Hill, SC, just south of Charlotte. Never tried it. Never tried sky diving, either. The Carolina Reaper Some pretty funny you tubes available. Link to comment Share on other sites More sharing options...
Retired Posted September 18, 2016 Share Posted September 18, 2016 1474169118[/url]' post='1800062']The curry I cooked tonight had two fresh Komodo Dragon chillies in it seeds an all.. apparently they are rated at 1,400,000 scovilles.... I had no idea when I was cooking it..... It was hot... still very tasty.. but hot :) (not quite too hot but almost, right at the edge of my limit) Yeah Rab, we were younger and stupid. We tried to have some of the hottest stuff we could find and I had a fridge at work loaded with different sauses at the time. We had a rep that everyone knew and word got around not to try our stuff. There was some guy that did raid our fridge when we were inside the cabinate or on weekends working on maintenance. So we set him up once with spiked up pineapple sauce and left chips out because we knew he'd be working there when we were gone. We came back and found out from other guys who witnessed him eating that pineapple sauce they said he cried like a baby and drank like 6 bottles of water and it just kept getting hotter and hotter lol. He never did that again and then he was gone on sick leave, they said he got Leukemia and I thought OH NO, I killed the poor guy. But Micky is retired now I think. Link to comment Share on other sites More sharing options...
quapman Posted September 18, 2016 Share Posted September 18, 2016 I do like a good Indian curry too :) Ya me to man! Love Indian food. Took an Indian food cooking class. She showed us how to make it, then we ate it. Great class. I make it often. Butter chicken to chana masala. Saag paneer, curry chicken. She even showed us how to make homemade paneer. It's easy but I've never done it at home. The bought stuff is just fine Link to comment Share on other sites More sharing options...
Rabs Posted September 18, 2016 Author Share Posted September 18, 2016 I make it often. Butter chicken to chana masala. Saag paneer, curry chicken. She even showed us how to make homemade paneer. It's easy but I've never done it at home. The bought stuff is just fine Yum.. Its making me hungry just reading that I like most of their dishes but at the moment usually go for a chicken tikka madras... Nice kick too that.. and Bombay aloo of course, man this is making my mouth water :) Link to comment Share on other sites More sharing options...
mickeybo89 Posted September 18, 2016 Share Posted September 18, 2016 I am going through nandos sauce like water at the min..500ml for 3 pounds .. i add it to everything. Love chilli masala too... Although not the best preserver of toilet tissue. Link to comment Share on other sites More sharing options...
Retired Posted September 19, 2016 Share Posted September 19, 2016 Deb makes chili very plain so her parents can eat some. Not much flavor at all. I like spicing it up but then she won't sat it so I went halfway for her. I cook the hamburger, add a package of chili seasoning, a large can of chili beans, can of tomatoes, small can of tomato paste, cook onion and green pepper together a bit and add that and if she's not looking, I'll dice pepperoni and add lol. She will say that it's a little too spicy but not too much for her not to eat a bowl of it. I then can add what spices I want to the bowl I have. Link to comment Share on other sites More sharing options...
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