CECAA850 Posted December 4, 2017 Share Posted December 4, 2017 A Hab. 1 Quote Link to comment Share on other sites More sharing options...
jimjimbo Posted December 4, 2017 Share Posted December 4, 2017 You’re welcome Quote Link to comment Share on other sites More sharing options...
oldtimer Posted December 4, 2017 Share Posted December 4, 2017 Eat it again and it's re hab. or get your degree in insurgency and eat (order some) jalaban... Quote Link to comment Share on other sites More sharing options...
CECAA850 Posted December 4, 2017 Share Posted December 4, 2017 11 hours ago, jimjimbo said: You’re welcome Or as I like to call them "mystery peppers". No idea what they were till they ripened. Quote Link to comment Share on other sites More sharing options...
jcmusic Posted December 4, 2017 Share Posted December 4, 2017 My wife grows Habanero Peppers and I use them in food or she makes a nice salsa with them, these are hot enough for me... Quote Link to comment Share on other sites More sharing options...
Gilbert Posted December 9, 2017 Share Posted December 9, 2017 On 11/6/2017 at 10:05 PM, BigStewMan said: peppers are good for the respiratory system. but they can play hell on your colon, unless of course it's been pre-seasoned through years of abuse. On 11/6/2017 at 10:00 PM, BigStewMan said: The Paquis one chip challenge? (one chip of carolina reaper hotness) I have not; but, have seen several you tube videos of people that have. Most are saying it’s pretty brutal. Looks like another habanero/scotch bonnet variant. Can't burn me, I've been seasoned. 2 Quote Link to comment Share on other sites More sharing options...
BigStewMan Posted December 9, 2017 Author Share Posted December 9, 2017 38 minutes ago, Gilbert said: but they can play hell on your colon, unless of course it's been pre-seasoned through years of abuse. Looks like another habanero/scotch bonnet variant. Can't burn me, I've been seasoned. i’m fairly seasoned as well. 1 Quote Link to comment Share on other sites More sharing options...
CECAA850 Posted December 9, 2017 Share Posted December 9, 2017 10 hours ago, BigStewMan said: i’m fairly seasoned as well. That's never been an issue with me for some reason either. If I can eat it and put up with the burn, it's done. No further ramifications. Quote Link to comment Share on other sites More sharing options...
Gilbert Posted December 9, 2017 Share Posted December 9, 2017 2 hours ago, CECAA850 said: That's never been an issue with me for some reason either. If I can eat it and put up with the burn, it's done. No further ramifications. Do you work at an ice cream parlor? Quote Link to comment Share on other sites More sharing options...
CECAA850 Posted December 9, 2017 Share Posted December 9, 2017 22 minutes ago, Gilbert said: Do you work at an ice cream parlor? A lot of people try to use ice cream to cool the burn. It works as long as the ice cream is in your mouth but once you swallow it the burn comes right back. Same with milk, water or ice. None of those will disolve the capsicum oil. The only thing that I've found that actually works is tequila. I know it sound counter intuitive but it will actually disolve the oil and help the burn pass. I'very tried a lot of things over the years and tequila is the only thing that I've found that actually speeds up the cool down. Quote Link to comment Share on other sites More sharing options...
richieb Posted December 9, 2017 Share Posted December 9, 2017 37 minutes ago, Gilbert said: Do you work at an ice cream parlor? --- Carl, a soda jerk -?!? 1 Quote Link to comment Share on other sites More sharing options...
twistedcrankcammer Posted December 9, 2017 Share Posted December 9, 2017 21 minutes ago, CECAA850 said: A lot of people try to use ice cream to cool the burn. It works as long as the ice cream is in your mouth but once you swallow it the burn comes right back. Same with milk, water or ice. None of those will disolve the capsicum oil. The only thing that I've found that actually works is tequila. I know it sound counter intuitive but it will actually disolve the oil and help the burn pass. I'very tried a lot of things over the years and tequila is the only thing that I've found that actually speeds up the cool down. Carls Martinis help also if you drink enough! Quote Link to comment Share on other sites More sharing options...
Gilbert Posted December 9, 2017 Share Posted December 9, 2017 1 hour ago, CECAA850 said: A lot of people try to use ice cream to cool the burn. It works as long as the ice cream is in your mouth but once you swallow it the burn comes right back. Same with milk, water or ice. None of those will disolve the capsicum oil. The only thing that I've found that actually works is tequila. I know it sound counter intuitive but it will actually disolve the oil and help the burn pass. I'very tried a lot of things over the years and tequila is the only thing that I've found that actually speeds up the cool down. I'm only fun'in with yea about the ice cream. Today is a very sad day, as most of you Texas folk know, we had a violent snow storm in the Texas hill country (about 5" at my home)...... all my chile pequin and chile de arbol plants took a big snow hit. Chile production is out for the next 2 to 3 months, I'm going to have to depend on my bottles of scotch to keep me warm for the rest of winter. Wife is cooking up my last batch of salsa. 2 tomato's 1 small onion, 3 cloves roasted garlic (more if I do the cooking) to +1.5 cups saute'd chile pequins. She blends in a little bit of Pollo Knor (chicken beullion). Darn good salsa picante, I put it on everything. Chile arbols are good that way too, or making raw varieties of pico de gallo. Quote Link to comment Share on other sites More sharing options...
CECAA850 Posted December 9, 2017 Share Posted December 9, 2017 All my plants are in pots and went in the garage for the snowstorm. I just took them out and put them in the sun about an hour ago. If you'e going through withdraws I can send you some. I have seversl in different stages of ripeness. Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted December 9, 2017 Moderators Share Posted December 9, 2017 4 hours ago, CECAA850 said: I know it sound counter intuitive but it will actually disolve the oil and help the burn pass. I'very tried a lot of things over the years and tequila is the only thing that I've found that actually speeds up the cool down. Good to remember that just in case I eat one by accident. No BSM, I would never take a challenge eating any of the hottest peppers or anything made with them. I like hot stuff but not on that level. I watched enough videos, no way, and these idiots are eating a whole pepper for $20, plain dumb. Quote Link to comment Share on other sites More sharing options...
Gilbert Posted December 10, 2017 Share Posted December 10, 2017 3 hours ago, dtel said: Good to remember that just in case I eat one by accident. No BSM, I would never take a challenge eating any of the hottest peppers or anything made with them. I like hot stuff but not on that level. I watched enough videos, no way, and these idiots are eating a whole pepper for $20, plain dumb. I hear that, I like hot and can tolerate it pretty darn good, but I won't eat chiles just because their hot, and I've had a thai place or two teach me about too hot, and ruin my dish. For me, if the chile doesn't taste good, I don't eat it. I saw some ghost peppers at HEB a couple weeks ago. They didn't have but dozen or so. I held back from handling them, and thought they were kind of ugly looking. About the hottest (lasting hot anyway) I've eaten are variants of the scotch bonnet, but I don't particularly care for the flavor in the raw. The ones I've tasted have a pungent after-taste. Wasn't till I worked for this Jamaican engineer in Tampa, FL that I actually enjoyed them. He cooked them, and made some jerk chicken or something like that, can't remember. Just remember liking the cooked salsa he made and the marinated chicken was out of this world. 5 hours ago, CECAA850 said: All my plants are in pots and went in the garage for the snowstorm. I just took them out and put them in the sun about an hour ago. If you'e going through withdraws I can send you some. I have seversl in different stages of ripeness. Thank you Carl. I might take you up on that. What kind you growing? Every winter my wife tells me ..... I told you blah blah , wah wah wah, put some in pots, now you got nothing except HEB. Well almost, because I can always make the emergency run to Laredo, but that's a 400 mile round trip; and a bit extreme. Fresh chile of almost any kind can be bought in Laredo. Quote Link to comment Share on other sites More sharing options...
oldtimer Posted December 10, 2017 Share Posted December 10, 2017 I still have some jalabanero pepper sauce, the jalaban. Quote Link to comment Share on other sites More sharing options...
CECAA850 Posted December 10, 2017 Share Posted December 10, 2017 21 minutes ago, Gilbert said: Thank you Carl. I might take you up on that. What kind you growing? Several but there should be a few chocolate habanero's ready pretty soon. Quote Link to comment Share on other sites More sharing options...
Gilbert Posted December 10, 2017 Share Posted December 10, 2017 Several but there should be a few chocolate habanero's ready pretty soon.Ok, I did a little research and they're suppose to be milder with a touch of sweetness.I think I'd like to try some. I can send you some dried Chile de arbol in return. They're from my garden. I save a quart size baggie for next year. I'll PM you my address. Sent from my SAMSUNG-SM-N910A using Tapatalk Quote Link to comment Share on other sites More sharing options...
CECAA850 Posted December 10, 2017 Share Posted December 10, 2017 There's a half dozen or so that should be ripe in a week.or so. 1 Quote Link to comment Share on other sites More sharing options...
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