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#323777 - 09/24/10 10:08 PM Burning for you
bridgman Offline
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Registered: 08/25/04
Posts: 6147
Loc: Bowmanville, Ontario, Canada
A couple of weeks ago my mother called up and said that her neighbor had brought over "some really hot peppers". Normally one would think "yeah, right, jalapenos again" (my mother is 86) but she grows habaneros, scotch bonnets and bird chilis for me every year and has a pretty good idea what constitutes a "really hot pepper".

Turned out to be a couple of Naga Jolokia peppers in a ziploc bag, with a handwritten warning note tucked in the bag. The note even mentioned ONE MILLION SCOVILLE UNITS !!!

I figured you folks would want to know what they were really like, so I experimented with a couple of dinners this week and respectfully submit the results. Burning for you.

First up was some jerk seasoning... onions, green onions, garlic, thyme, allspice, a few bird chilis, and one NJ pepper, tossed in the food processor. Normally I use about 6 habaneros or scotch bonnets in a batch. Marinated some pork steaks ("pork shoulder blade steaks") for a few hours... cooked 5 of them and let one marinate for 24 hrs then cooked it the next night.

The first 5 were nice and hot (at least the one I ate was ;)), hotter than commercial jerk seasoning but not inedible or anything. The last steak was hotter - I ended up cooking it with some potatoes and tossing in some water to spread the seasoning around a bit - again just a really nice burn, somehow "sharper but not quite so hot" compared to 6x the number of habaneros if that makes any sense.

Tonight was chili - pound of ground beef, a couple of big onions, more garlic, can of diced tomatoes, can of kidney beans (no, I don't live in Texas, why do you ask ?), various chili powders, a spoonful of jerk paste and the other Naga Jolokia pepper. Again, really nice and hot but not unpleasant, a different mix of "hot and taste" than I'm used to.

In both cases the pepper was cut up, some seeds were included but the seed core and stem were not. With luck the garden will be full of Naga Jolokia peppers next year.


Edited by bridgman (09/24/10 10:14 PM)
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#323779 - 09/24/10 11:31 PM Re: Burning for you [Re: bridgman]
pmbuko Offline
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Registered: 04/02/03
Posts: 16437
Loc: Ben Lomond, California
After speaking with Ray at the gathering, I've gotten back into spicy food. For some reason, I'm not getting the second burn like I used to. Not saying I'm quite ready for mega-scovilles, yet, but I need to get some more heat into my meals.
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#323782 - 09/25/10 12:27 AM Re: Burning for you [Re: pmbuko]
Lampshade Offline
connoisseur

Registered: 11/08/05
Posts: 1235
Loc: Millis, MA
My wife is Thai and I have been introduced to hot. But not hot in a stupid way. Hot with some really complex and intense flavors. When I figure what I am eating I will pass it along.
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#323783 - 09/25/10 12:31 AM Re: Burning for you [Re: bridgman]
CV Online   confused
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Registered: 07/20/06
Posts: 11709
Loc: Richland, WA, USA
Man, I wish I could handle spice. I cannot. Those meals sound delicious.

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#323790 - 09/25/10 01:09 AM Re: Burning for you [Re: CV]
bridgman Offline
axiomite

Registered: 08/25/04
Posts: 6147
Loc: Bowmanville, Ontario, Canada
Apparently these are the seeds from which my peppers sprang :

http://www.thompsonmorgan.ca/product/Pepper-seeds-ChiliVery-Hot-Naga-Jolokia-Chocolate/New

Nobody mentioned chocolate before, not sure how it fits into the pepper type wink
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#323799 - 09/25/10 07:28 AM Re: Burning for you [Re: bridgman]
a401classic Offline
connoisseur

Registered: 11/29/06
Posts: 1332
Loc: Alpharetta, GA
We have some chocolate mint growing. Not too noticeable until you try regular mint first, then the chocolate comes through clear as day. Maybe it's the same with the NJ's ? Maybe it's a color reference...
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#323801 - 09/25/10 08:07 AM Re: Burning for you [Re: a401classic]
CatBrat Offline
axiomite

Registered: 08/05/09
Posts: 6015
Loc: Milky Way Galaxy
I bought a can of Chipotle peppers yesterday at the advice of an ex-Mexican that I know. I tried it last night with a little salmon and sun dried tomato pesto. It was a lot hotter than I'm used to, but the taste was good. I had never heard of Chipotle peppers until then. I thought Chipotle was just the name of a restaraunt.

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#323802 - 09/25/10 08:52 AM Re: Burning for you [Re: CatBrat]
Ya_basta Offline
connoisseur

Registered: 06/23/07
Posts: 4299
Loc: Sitting down somewhere
I looooooove hot and spicy food. I use to collect hot sauces, and have the condiment on every meal possible.

I've grown peppers of various types in my organic garden for years. It's important to know that the peppers veins should be removed when trying to lessen the heat. I've read that the veins actually have a greater impact than the seeds.

Brideman, you're a lucky guy to get your hands on those peppers. I just might grow those next year!
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#323804 - 09/25/10 10:27 AM Re: Burning for you [Re: Ya_basta]
Lampshade Offline
connoisseur

Registered: 11/08/05
Posts: 1235
Loc: Millis, MA
This should be fairly easy to find. It is a very good tasting entry level heat to get started with. I brought a jar to work and everyone loves it.

http://importfood.com/sahf1802.html
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#323808 - 09/25/10 11:22 AM Re: Burning for you [Re: Lampshade]
Ken.C Offline
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Registered: 05/03/03
Posts: 18044
Loc: NoVA
Chipotles are smoked jalapeño peppers. I love the flavor.
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