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  1. #21
    Join Date
    Jul 2008
    Location
    Aldergrove B.C.
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    2,617

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    i made some chilli back in the day that would make the person beside you sweat, i use to love it like that, and people thought i never ate it like that, but i did napkin in hand. all i can say is when you mix your magic you gotta taste it to see what the x factor is, need more, less etc if its to hot use a mix of yogurt, diced cucs and fresh mint. thats it if i remember it cools the burn like nothing else (as a dip) hope this helps
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  2. #22
    Join Date
    Sep 2008
    Location
    Deming NM, sw corner
    Posts
    564

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    Quote Originally Posted by okie joe View Post
    Habenero =scottish bonnet.....way to hot for me....I saw a man in Texas cut one into and rub it on a bulls nose and the bull didnt eat for 48 hrs.....My daughter can not eat black pepper in anything the caspim (pepperoils in black pepper ) will break her mouth out in ulcerated sores....so it is a no hot here and none in hers. can't even put it in sasuage she is going to eat,,,,not even salt and pepper in steak....etc...
    Hi Joe, The heavy heat is way to hot for most. I posted it for "Lazy" to fix some meat for his co-workers. This recipe, I tune down according to the guests that are coming for dinner. Most of my guests prefer a low octane gastric experience. The nice thig about this recipe is you can set your own level of heat with the type of pepper that you use. E.T.
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  3. #23
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by okie joe View Post
    Habenero =scottish bonnet.....way to hot for me....I saw a man in Texas cut one into and rub it on a bulls nose and the bull didnt eat for 48 hrs.....My daughter can not eat black pepper in anything the caspim (pepperoils in black pepper ) will break her mouth out in ulcerated sores....so it is a no hot here and none in hers. can't even put it in sasuage she is going to eat,,,,not even salt and pepper in steak....etc...
    The chemical in black pepper that makes it hot is pepperine.

    The chemical in chili peppers that makes them hot is oleoresin capsicum, or OC as it is known.

  4. #24
    Join Date
    Jun 2008
    Location
    Same place I pay the mortgage
    Posts
    129

    Default

    Quote Originally Posted by Chargrilled View Post
    Actually when your Qing things tend to get less hot (example Jap peppers)

    What I would do Lazy is take it up till it is almost too hot for you, then whatever that amount of extra hot was that you added double it!!!
    I have noticed this many times. My "go-to" rub is quite hot outta the jar...but the same folks who have tried it "raw" and said it's on the hot side never mention it after Q'ing. My theory is the dripping fat takes some of the capsasin with it, and mellows out what's left during the process...

  5. #25
    Join Date
    Jul 2008
    Location
    NE Okla
    Posts
    127

    Default

    Sorry about the wrong words

    pepperine= blackpepper

    Oleoresin Caspicum =hot chem in chili peppers
    You missed the point...
    Black pepper=cracked black pepper=ground black pepper or any chilis

    Will break the inside of her mouth out in ulcerated sores (she is 31) so she is not a kid.
    Serious reaction to peppers/black pepper she dont do any hot...not even table pepper...It wouldnt be funny so set someone for a majior hurt....
    I know there are axx holes out so give it to themjust as well I will fight for your right to be as Hot as you like it...but for me and my wife dont slip me some slice of Stupid Hot as a joke (thanks for the heads up on the salsa..at the lake..) and my running buddy loved the rooster booster.....what is not too hot.... is way to hot for some.my and rich a little smittys goes a long way here man...but my buddy loves it thanks man.
    Last edited by okie joe; 06-29-2009 at 10:26 PM.


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  6. #26
    Join Date
    Jan 2008
    Location
    Tulsa
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    4,976

  7. #27
    Join Date
    Jun 2009
    Location
    Lake Charles la
    Posts
    144

    Default

    I used to grow Hananeros. A word of caution,use rubber gloves handling them,especially cutting them. I found out the hard way by not using gloves and then taking a whiz

    They are hot enough to put a tear in a glass eye

  8. #28
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    It's a good idea to put them in the freezer for a few minutes before chopping as well IMHO.

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