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how many of you guys cook??? - Page 128

post #1906 of 2857

It's about three times as hot as the average habanero, at ~1M S.U. I got a boatload of these over the summer. All four of my plants put out dozens of peppers. I froze a bunch of them, and this is one of those, thawed out.

post #1907 of 2857

Are you planning to use the seeds in your stir-fry?

post #1908 of 2857
Quote:
Originally Posted by grokit View Post

Are you planning to use the seeds in your stir-fry?

 

I chopped it up, seeds and all. It would have been annoying to try to get them out since the peppers were frozen, and thawed they sort of turn into mush held together by the skin. It adds to the heat, of course, but that's just part of the charm.

post #1909 of 2857

looks like a ghost pepper?  I tried one once (housemates grew some a few years back), a stupid mistake... i think they average 500 thousand scovilles when grown in a pot.  it burned for 3 days, and I could barely taste anything for another 10. 

 

gl hf! 

 

Quote:
Originally Posted by Argyris View Post

 

More on topic, how many of you out there can handle one of these:

 

1000


Edited by El_Doug - 1/6/13 at 11:04pm
post #1910 of 2857
Quote:
Originally Posted by El_Doug View Post

looks like a ghost pepper?  I tried one once (housemates grew some a few years back), a stupid mistake... i think they average 500 thousand scovilles when grown in a pot.  it burned for 3 days, and I could barely taste anything for another 10. 

 

gl hf! 

 

 

Wow, that's the most severe reaction I've ever heard anybody have to one of these. Granted I've never actually just eaten one by itself, so maybe that's a different thing altogether. It helps to have milk or cream on hand immediately if a pepper is too hot. Or, somewhat surprisingly, iced tea works decently well, provided it's real iced tea and not brown colored lemonade like a lot of bottled teas these days.

 

Ghost peppers are definitely not for the faint of heart. Anything made with a ghost pepper is going to be blistering, and the flavor is incredibly strong as well. You have to like how they taste, or else they'll ruin anything you put them in, even if you can handle the heat. To me they taste like a very strong habanero, with somewhat less of the fruity flavor of the latter and a hint of black pepper.

 

I was just interested if anybody here has cooked with these. So far I've just put them in stir fry, though I imagine they'd make some nice spicy fajitas or chili. I'm actually trying to come up with ideas for what to do with them (without cheating and using Google), since I've got dozens in the freezer.

post #1911 of 2857
Quote:
Originally Posted by Argyris View Post
...

 

I was just interested if anybody here has cooked with these. So far I've just put them in stir fry, though I imagine they'd make some nice spicy fajitas or chili. I'm actually trying to come up with ideas for what to do with them (without cheating and using Google), since I've got dozens in the freezer.

 

Personally for me I would use about 1mm of the tip, smashed with garlic into a paste and then spread it on top of a small dab of cream cheese for protection and then onto a cracker because it would be my first time with a ghost!

post #1912 of 2857
Quote:
Originally Posted by Clayton SF View Post

Fried rice with egg, kimchi and prosciutto.

 

1000


kimchi??? how it taste like?  Never have a kimchi fried rice, need to try it.

post #1913 of 2857

^ It is yummy. Make sure you chop up the kimchi into smaller sizes and pour a little of the kimchi liquid into the rice while it is frying and let it reduce down to almost nothing. It certainly spices and flavors the rice even better. I think bacon is better but all I had was prosciutto. I scrambled the eggs. You can also Google kimchi fried rice to see how others make it.

post #1914 of 2857
Quote:
Originally Posted by Clayton SF View Post

^ It is yummy. Make sure you chop up the kimchi into smaller sizes and pour a little of the kimchi liquid into the rice while it is frying and let it reduce down to almost nothing. It certainly spices and flavors the rice even better. I think bacon is better but all I had was prosciutto. I scrambled the eggs. You can also Google kimchi fried rice to see how others make it.


Cool, I have try roasted duck as I have some left over from last night.

post #1915 of 2857
Quote:
Originally Posted by jc9394 View Post

Cool, I have try roasted duck as I have some left over from last night.

 

Excellent idea. I love tea smoked duck. Roasted duck. I love tea smoked chicken too.

post #1916 of 2857

I use this as a condiment, very sparingly:

 

 

Rated at 650,000 scoville units, very hot but far from the hottest chili pepper sauce:

 

http://www.insanechicken.com/blog/hottest-hot-sauce-scoville-scale-for-worlds-hottest-hot-sauces/

post #1917 of 2857

Since we are talking cooking here, anyone use a true Japanese style knives?  The one that will oxides/rusts?

post #1918 of 2857

I am tempted to order Pure Habenero as well as your Dave's Gourmet Ghost Pepper

 

How long will 15 ounces last?

 

700

post #1919 of 2857
Quote:
Originally Posted by jc9394 View Post

Since we are talking cooking here, anyone use a true Japanese style knives?  The one that will oxides/rusts?

Not sure what you mean,jc.

Here is a pair of Japanese Global knives I have been extremely tough on for 15 years:
post #1920 of 2857
Quote:
Originally Posted by Clayton SF View Post

I am tempted to order Pure Habenero as well as your Dave's Gourmet Ghost Pepper

 

How long will 15 ounces last?

 

700

 

That looks really good, and that's quite a generous portion. I've read about the Red Savina habanero before--it's supposed to be a special strain that's hotter than normal habs and is trademarked, I believe. Some of my habanero harvest from last summer was red, but I doubt they were Savinas since there wasn't anything specific noted when I bought them.

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