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Capsaicin-Fi [ Spicy-Fi]

post #1 of 17
Thread Starter 

WHO LOVES Capsaicin, I know I DOOOOOOOOOOOOOOOOOOO

 

anyways I didn't see a thread for us so here it is.

 

Story for the day, making some yellow Indian Curry today and my roomie exclaims "NO HABERNOS" so I agree to a middle ground with him and remove the seeds, well he thinks the pepper is now "non lethal" and decides to eat one raw [was going to do 2 in my pot but...] yea... lawl I had some yogurt to serve with teh curry when it was finished... he eaten almost a pound of yogurt xD

post #2 of 17
I used to - now I love Nexium...
post #3 of 17
Thread Starter 
Quote:
Originally Posted by billybob_jcv View Post

I used to - now I love Nexium...

oh gawd, I'm sorry to hear that :[ 

post #4 of 17

Spicy food is great. Mexican, Indian, American, etc... even a simple bottle of hot sauce is nice at times.

post #5 of 17
Thread Starter 
Quote:
Originally Posted by Spareribs View Post
 

Spicy food is great. Mexican, Indian, American, etc... even a simple bottle of hot sauce is nice at times.

favorite hot sauce 

post #6 of 17

I'm quite the chilehead. In addition to pouring hot sauce on pretty much anything where it makes sense, I even grow my own peppers in pots on the patio. They do really well in this arrangement, and I get lots of pods every year. Way more than I can use at one time, in fact, but freezing works really well. I've still got some ghosts from two years ago in my freezer.

 

I actually cut up a home-grown ghost pepper and sprinkled it on top of some frozen burritos once--there's an experience I will not repeat. I was trying to find my limit and I found it. On the other hand, a stir fry made with a chopped ghost pepper is blistering but still tolerable (for me at least), and I've made it on many occasions. Funny how nobody else is brave enough to eat a bowl.

 

I find that the super chili, habanero, and jalapeno are some of the most versatile. Each has a unique flavor, and of course they're all different heat levels. I use these for pretty much anything I want to spice up. In addition, Thai chilis make wonderful stir frys (particularly if you're serving people who can't handle habaneros or ghosts), Tabascos spice up ramen noodles nicely, and serranos work well for my flame grilled fajitas. Poblanos, while not particularly hot, make an excellent alternative to your standard sweet bell pepper if you want a bit of kick, as does the cajun belle, which offers a rare combination of sweet and spicy.

post #7 of 17
Thread Starter 
Quote:
Originally Posted by Argyris View Post
 

I'm quite the chilehead. In addition to pouring hot sauce on pretty much anything where it makes sense, I even grow my own peppers in pots on the patio. They do really well in this arrangement, and I get lots of pods every year. Way more than I can use at one time, in fact, but freezing works really well. I've still got some ghosts from two years ago in my freezer.

 

I actually cut up a home-grown ghost pepper and sprinkled it on top of some frozen burritos once--there's an experience I will not repeat. I was trying to find my limit and I found it. On the other hand, a stir fry made with a chopped ghost pepper is blistering but still tolerable (for me at least), and I've made it on many occasions. Funny how nobody else is brave enough to eat a bowl.

 

I find that the super chili, habanero, and jalapeno are some of the most versatile. Each has a unique flavor, and of course they're all different heat levels. I use these for pretty much anything I want to spice up. In addition, Thai chilis make wonderful stir frys (particularly if you're serving people who can't handle habaneros or ghosts), Tabascos spice up ramen noodles nicely, and serranos work well for my flame grilled fajitas. Poblanos, while not particularly hot, make an excellent alternative to your standard sweet bell pepper if you want a bit of kick, as does the cajun belle, which offers a rare combination of sweet and spicy.

Cajun Belle that sounds really lovely! I greatly enjoy Thai Chilies and Habernors my self, I'll have to try to find that Sweet Spicy Bell pepper it sounds like it would be great in my curries 

post #8 of 17
Quote:
Originally Posted by Mshenay View Post
 

favorite hot sauce 

sriracha

post #9 of 17
Thread Starter 
Quote:
Originally Posted by Spareribs View Post
 

sriracha

*high fives* there's always a bottle in our house

post #10 of 17

There's actually an excellent hot sauce made locally (here in Michigan):

 

http://www.scottyohotty.com/

 

I've never tasted anything quite like it. It's technically tomato-based, but you wouldn't really guess that just based on tasting it. And when the second ingredient is beer, you know you're doing something right. The overall flavor works well for pretty much any sane thing I put it on (i.e. I could put it on something like ice cream, I suppose, but that would be silly), and there's certainly no lack of kick to the spicier varieties. I've had the ghost and habanero flavors. The mild version probably just tastes similar to the others but with less heat. The beer bacon chipotle one is new, but since I can't actually get this stuff in any of the shops around me (I have my uncle bring it from the shop where he works), it'll be a while before I get the chance to try it.

post #11 of 17
Thread Starter 
Quote:
Originally Posted by Argyris View Post
 

There's actually an excellent hot sauce made locally (here in Michigan):

 

http://www.scottyohotty.com/

 

I've never tasted anything quite like it. It's technically tomato-based, but you wouldn't really guess that just based on tasting it. And when the second ingredient is beer, you know you're doing something right. The overall flavor works well for pretty much any sane thing I put it on (i.e. I could put it on something like ice cream, I suppose, but that would be silly), and there's certainly no lack of kick to the spicier varieties. I've had the ghost and habanero flavors. The mild version probably just tastes similar to the others but with less heat. The beer bacon chipotle one is new, but since I can't actually get this stuff in any of the shops around me (I have my uncle bring it from the shop where he works), it'll be a while before I get the chance to try it.

... we need to organize a Chili Head Fi meet xD BRING YOUR BEST CANS, and BEST sauces to Chili HEAD FI 

post #12 of 17

One of my favorite and regular go to asian chili sauce is Koon Yick Wah Kee chili sauce

post #13 of 17
Quote:
Originally Posted by Argyris View Post
 

..  pouring hot sauce on pretty much anything where it makes sense ..

 

And sometimes where it doesn't :D

 

In pasta's, on pizza's, chicken/meaty sandwiches, lots of stir-fried plates. Like it so much I'm even tempted to try it in coffee.. Yes, that's weird.

 


Edited by moriez - 6/10/14 at 5:26am
post #14 of 17

I just recieved a small free sample in a little plastic container of hot sauce made in a restaurant near me. It's a homemade Jamaican hot sauce the friendly lady gave me. I love home brew hot sauces. It's really stinging hot and the flavor is excellent.

post #15 of 17

Every year I end up with far more peppers than I can use, and yet it never occurs to me to experiment more with making my own sauce. This year I'm going to finally try it. Even if it doesn't come out very well, at least the fruits won't be rotting on the vine.

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