Y'all like hot peppers?

[knockemdown]

We grow ghost peppers every summer here at the shop. Have a rooftop garden of Earthboxes with autofill water hookup. The plants grow like weeds. This year, we got a nice crop of yellow ghosts...

I like to dehydrate them and grind them into powder. If you inhale any of it, you are in trouble! I use a mini Bullet grinder and a gas mask. We call the finished product "devil dust", and bottle it in baby Stoli Orang bottles from the liquor store across the street.
Devil dust is great on anything, in moderation! But that shit will turn you into a slobbering, gagging mess if ya go to heavy. Good times!

 

[Forgetful Coyote]

Not sure if anyone has said it yet. But a word to the wise, next time you(or anyone else reading this), Dos Equis wont help, water wont, Coke wont help, etc. Make sure you have some milk around, or mayonnaise or butter. Takes the heat away completely. Id eat the hottest pepper in the world without thinking about it if I can have access to a big ol glass of plain milk. More fat the better. As far as eating with my dinner, I really like making 1/2 sausage(Jimmy Dean works good) 1/2 beef hamburgers with diced red onions, diced fresh(NOT pickled) jalapenos, and diced fresh red cayennes mixed inside the burgers with a healthy dose of worcestershire and your choice of BBQ sauce. Nothing better imo.

 

[beaglestorm]

My favorite is the Peach Bhut Jolokia for straight up flavor. For food with tomato sauce like pizza or spaghetti I like to add dry powdered or flaked red scorpions (Butch or Moruga) and for eggs or seafood I prefer the fresh yellow varieties (yellow scorpion, 7 pot or Bhut). Only downside to shuperhots is that when you find yourself with out access them, your meals become extremely boring.

 

[Greg Langelius *]

When I was treated for Lymphoma, one of the permanent aftereffects was an overly intense sensitivity to pepper heat. When Celia makes her trademark chili, she has to hold some aside for before adding the pepper and the second helping of chili powder.

Annoyingly, before the Lymphoma, I had loved eating pickled chili peppers right along with the rest of the pack.

Lately just about all of the fast food providers have latched onto their current policy of hot this, hot that, spicy everything else.

It's not easy being green in such a red environment. I can only hope that, some day; this, too, shall pass...

Greg

 

[KUSA]

When I was treated for Lymphoma, one of the permanent aftereffects was an overly intense sensitivity to pepper heat. When Celia makes her trademark chili, she has to hold some aside for before adding the pepper and the second helping of chili powder.

Annoyingly, before the Lymphoma, I had loved eating pickled chili peppers right along with the rest of the pack.

Lately just about all of the fast food providers have latched onto their current policy of hot this, hot that, spicy everything else.

It's not easy being green in such a red environment. I can only hope that, some day; this, too, shall pass...

Greg

It's all in your head Greg. You gotta work through that shit and toughen back up.

Sent from my Galaxy Note 3 by Fapatalk.

 

[Greg Langelius *]

Damn straight it's all in my head, and when my throat says "Ow, WOW!", my head tells me that pain is a message my mind should not ignore.

Pain has a genuine value, as I have learned from a long and varied history dealing with the subject; and forcing myself to accept it when it is not necessary "does not compute" for me. On at least three occasions, major surgeries have prevented me from being able to participate in position shooting ala N/M Highpower for a year or more on each occasion. I am also physically unable to sustain the recoil from a 12ga, again consequent to major surgery. So I am not unfamiliar with pushing the envelope and refusing to accept a lesser existence.

Others may differ, and while I may choose not to agree, I recognize that such things are an individual choice. All I would ask is that as I respect your choice, I'd appreciate it of you'd respect mine, and permit me the option of passing up what others choose to enjoy.

Greg

 

[smokin.338]

Buddy of mine... Crazy sum of a b!tch! Now growing over 50 varieties... including all of the Top 10 Hottest in the world!!!

 

[grayghost]

Plain, orange habeneros do suck. There are a red and green cross with scotch bonnet that have decent flavor though. They make good jerk chicken or pork, as in, DAMMIT YOU JERK, you made it TOO HOT AGAIN!

The orange habanero's I grow have an orange like flavor when mixed with food, raw they are just to hot to taste.

 

[oldnmkid]

New Mexico green chile from Hatch, NM...Green chile cheeseburgers and green chile stew. Nothing better.