AJ
Full Member
Meatasarus
Posts: 182
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Post by AJ on Aug 19, 2017 14:17:24 GMT -5
I had a case of green chiles to prep for dehydrating and I wore rubber gloves while deseeding and deveining them. The capsaicin still leeches through and I had tingly fingers for a few days.
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Post by GMB54-120 on Aug 19, 2017 21:39:47 GMT -5
How do you think i feel when im turning habanero type peppers into powder or just saving seeds from pods that are over 10 times hotter than a jalapeno. Better not touch your wiener.  I had a single seed get under a glove and one time had one land on my face. It dont take long to realize you made a big boo boo. |
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Post by dannoboone on Aug 20, 2017 12:31:55 GMT -5
How do you think i feel when im turning habanero type peppers into powder or just saving seeds from pods that are over 10 times hotter than a jalapeno. Better not touch your wiener. One of my older relatives did just that after preparing a bunch of jalepenos. He didn't even think to wash his hands prior, and was in total heated misery the rest of the day. I wear disposable latex gloves. Don't really care for the sweaty feeling, but they keep the heat out. |
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Post by itneverends22 on Aug 20, 2017 15:54:53 GMT -5
I had some from italy, I would have to wear gloves and a mask , long sleeve shirt to grind up,.
yet my hands and eyes and skin would burn for quite awhile,(thats even grinding outdoors) yet, them peppers were the very best I've ever had..
You have to be careful handling them..
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Post by boonechaser on Aug 22, 2017 7:06:58 GMT -5
How do you think i feel when im turning habanero type peppers into powder or just saving seeds from pods that are over 10 times hotter than a jalapeno. Better not touch your wiener. I had a single seed get under a glove and one time had one land on my face. It dont take long to realize you made a big boo boo. LMAO, have never touched the wiener but thought I had washed my hands good enough... so after dinner the wife was going to show me her appreciation of me cooking dinner. Let's just say something was really hot and she wasn't happy... |
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Post by GMB54-120 on Aug 22, 2017 9:43:13 GMT -5
This year im using some peppers that are close to 500k Scoville and a scorcher that is closer to 1 million. Even making hot sauce is brutal. I must cook it down outside if i want to breath and not have nonstop sneezing fits.
These are so hot i skip removing the seeds unless im saving them for next years plants. The slightest mistake will hurt for a couple days.
Ive got a bunch of Numex Lumbre starting to ripen. These are about the hottest of the Anaheim peppers at around 10k. They are thin walled so most get dried or dried and ground into powder. Im sun drying my Korean peppers atm. Korean pepper flakes have the seeds removed so its time consuming but not very painful. They are close to jalapeno heat but seem milder to me once they turn red.
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Post by GMB54-120 on Aug 22, 2017 11:41:53 GMT -5
Daves Insanity is awful actually. Its the bottom of the barrel for his line of sauces. Its just brutally hot. He has a Hurtin Jalapeno that isnt bad and his Cayenne is also pretty good. The original Insanity though sucks imo.
Try Marie Sharps Smoked Habanero Special Edition. Its not that hot and has the most wonderful smokie flavor.
Im making a mildish Yellow Scotch Bonnet sauce when i got a couple more ripe peppers. It will be pretty hot for most people but the flavor of a Yellow Bonnet is just killer. There are habanero type peppers with heat close to a jalapeno or serrano. Im growing one called Beni Highlands but im not totally thrilled with the flavor. Its good but lacks the fruity sweetness found in some varieties.
I prefer the Peruvian peppers myself. Very sweet and fruity like lemons or oranges. Many have heat just a little over a jalapeno or around a serrano. A couple have heat nearly identical to a jalapeno but they are much sweeter than a green jalapeno. Sugar Rush Peach is a good example and Aji Melocoton.
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Post by GMB54-120 on Aug 23, 2017 10:19:54 GMT -5
Daves Insanity to me just tasted hot, bitter and somewhat "chemical". Marie Sharps is all about flavor but some of hers are way hotter than i can handle. Hers is good enough i dont bother making my own smoked hab sauce. Too much work for a small improvement and hers is usually pretty cheap for a sauce of that quality.
I will have seeds available soon. Plenty of "Aji" seeds and the plants are simple to grow. I will have some seeds from my favorite jalapeno varieties too. Not sure if they will grow true from seeds since both are hybrids. I will also have mildish Korean pepper seeds and hot or mild Anaheim seeds. I got my first ripe Numex Lumbre today.
The lemon drop peppers make excellent powder. I mix it with mayo or tartar and let it set over night. Use that for dipping chicken and fish. Makes a good sweet spicy pineapple hot wing sauce too.
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Post by GMB54-120 on Aug 23, 2017 22:55:20 GMT -5
Make sure its this one because its milder than the others. To me its only slightly hotter than regular Tabasco. Another outstanding sauce is BliS Blast. Its really mild but runs about $12 a bottle. The bottle is large though. Very hard to find too except at specialty shops. Marie Sharps Smoked Habanero Special Edition  BliS Blast....i can use this stuff like ketchup....i LOVE it!!  |
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Post by nippernut on Sept 3, 2017 9:27:23 GMT -5
I have had to sign wavers to eat some hot sauces before, also ate a teaspoon of ghost pepper flakes
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Post by GMB54-120 on Sept 4, 2017 12:10:27 GMT -5
I can make sauce that will melt your face but i just don't see the point. Cooking down a 7 Pot sauce makes the kitchen nearly unbreathable and mine are only about 800K scoville. Ghosts can have a really nice flavor in moderation but to me Reapers are pretty much just hot.
My Scotch Bonnet MOA yellows are almost half that of a 7 Pot yellow but the flavor is much better.
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