wife made chilli with one Reaper in it
- Thread starter fishgutzy
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BurnedOutGeek
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And it was as hot as it would be if I put 8 habaneros in it.
Awesome. Somme spare ribs thrown in the pot too.
Creeping reaper heat.
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That is an evil pepper. I have a small bottle of potent reaper sauce I am saving for a drunken wing night. It just might be Labor Day weekend in the mountains if all goes well. But normally habanero's are plenty hot enough for me.
Just opened some Puckerbutt Pepper Co. 'I Dare You Stupit' salsa and it hit pretty good. Put it on some fajitas and got a little hot.
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fishgutzy
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I'd bet there isn't more than a third of a reaper in that bottle [emoji33] [emoji12]
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Oh don't worry. I'll have some Franks Red Hot, garlic, butter and probably a little Habanero sauce in there too. I like to build a wing sauce with a bunch of flavors that are well balanced. Maybe a touch of honey also.
RR
....glutton for punishment.....
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The Carolina reaper salsa at Moe's is false advertising. I could drink it. I'm sure someone simply waved a reaper in it's general direction.
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BurnedOutGeek
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I have a couple on the counter drying. Want one?
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fishgutzy
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When I made strawberry Habanero salsa I used honey in it. Sweet his the tongue fist that the heat punches you right in the tonsils. [emoji12] [emoji33] [emoji38]
Made a gallon of it once. Canned and shipped it over to an Air Force general serving in Iraq.
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Z
Zedhound
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When you die from fiery anal leakage I get you 22lr stash
There are a handful of places that make chili infused honey's. Great stuff. I've got a bottle of the cheap Frank's version going now. I could almost drink that stuff right out of the bottle.
Agreed. But I'd like to wait until Novemenr when the humidity isn't at 98%.
spittinfire
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Sounds like we need to schedule a date for someone to make us some chili!
It is like anything else. You build up a tolerance. My brother lives in Texas and works next to an old black guy. They both garden and cook lots of barbecue. They take turns bringing in fresh peppers to try. The each eat a raw pepper each time they do it. My brother can eat raw habanero's now like they are candy. He says his buddy has eaten reapers and other evil things and not even blinked.
I'll probably be driving through the Greensboro area on the way to the mountians before Thanksgiving sometime. I'd be happy to self-invite myself to fishgutzy's for lunch one day. I am a Yankee a-hole after all.
spittinfire
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I'll probably be driving through the Greensboro area on the way to the mountians before Thanksgiving sometime. I'd be happy to self-invite myself to fishgutzy's for lunch one day. I am a Yankee a-hole after all.
HOT DAMN!!! That makes two of us....I was born in PA. @fishgutzy ...When is the chili party at your house?
Maybe we need an organized chili cookoff. Everyone brings a chili or a cocktail.
Edit! Or a cornbread to go with the chili.
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spittinfire
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Maybe we need an organized chili cookoff. Everyone brings a chili or a cocktail.
Edit! Or a cornbread to go with the chili.
I'll gladly bring a chili or cornbread but I am not skilled in either.
Someone has to suck so others can feel good about themsleves. And still orhers can bring cold beer to go with the chili. There are no losers in a chili cookoff.
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spittinfire
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If those are the rules...sign me up!
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fishgutzy
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Habaneros, Reapers, and ghost will be popping until the first frost.I'll probably be driving through the Greensboro area on the way to the mountians before Thanksgiving sometime. I'd be happy to self-invite myself to fishgutzy's for lunch one day. I am a Yankee a-hole after all.
Some I will use the Vitamix to make a pure hot pepper hour sauce. Only vinegar and salt added.
The rest, my wife will cut in half, remove the seeds, then freeze.
So we might have some Reapers to spare for your thanksgiving torment [emoji38]
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fishgutzy
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Maybe we should figure out a good time to have a Chili meet and greet. Maybe in the fall. Going to China again from 8/23 to 9/20.
For me, my favorite way of making chili takes 5 to 7 days.
24 hours to soak the black beans.
16 hours on for the first cook.
Cool and set in fridge for 5 days.
Then a 4 hours warmup/second cook on the day it is served.
This allows a bit of aging and blending of all the flavors. Also takes the acid edge off.
My most interesting chili attempt that was not really hot was a bourbon chili. Instead of tomato sauce, I used a 5th of Jack. Still had diced tomatoes. onion, chili powder, and jalapenos. Had a nice bourbon flavor rather than just essence of bourbon.
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fishgutzy
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Nope. Haven't had the Ring of Fire in a couple decades. Very high tolerance for heat. Though some Chinese dishes test that level.
You sir, are a serious chili cook. Not sure my skills would measure up. But I usually have a supply of venison from a friend that helps my cause. And using fresh, homegrown peppers is probabbly awesome. I made my own chili powder from store bought dried chilis last time and even that made a huge difference in the potency of the flavors.
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fishgutzy
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The large chili peppers used to make chili powder are pretty mild. That is why I use chili powder for flavor and color rather than heat.
Slightly off topic, but this reminded me of the fact that some have a gene that makes paprika taste very hot. I do not. Also, some have more capsaicin receptors than others making peppers taste more or less hot, respectively.
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fishgutzy
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Definitely. The most dangerous thing I ever did was bring some of my strawberry habañero salsa to out karate school Christmas party. One of the 4th dan masters loved it. But the 6th dan master took one little taste and yelled "Oh My God That is HOT!" She could have killed in a nanosecond. The 4th dan was trying hard not to laugh.
RedneckFur
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I've made chili with ghost peppers before. It was a nearly religious experience. Not one I'm keen on repeating for a few more years.
BurnedOutGeek
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Spicy. The only flavor your bunghole can taste too.
I had an experience like that with Dave's Insanity Sauce. Worshipping the throne indeed.
But you can find several different kinds and add some heat. Not reaper heat, but something better than standard chili powder. I think I used 3 kinds last time. it was very good.
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fishgutzy
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Personally, I use the fresh hot peppers for the heat. Though making some home made chili powder would be cool. Dried cayenne, hot red chilies, dry up some habañero too. Need a dryer for the habañero though. They do not dry at room temp as nicely as the little red chilies and cayenne do.
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fishgutzy
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Has a small bottle of Da Bomb: Beyond Insanity. That lasted me over 10 years. Use one drop at a time
Driers and dehydrators are a very handy tool for preserving some foods. Absent one, have you tried the screened frame approach in the sun or in an oven (near a fire?)
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Has a small bottle of Da Bomb: Beyond Insanity. That lasted me over 10 years. Use one drop at a time
I had a fishing buddy in CA that once complained my wings weren't hot enough. So I did wings on a Friday night using a very generous portion of Dave's Insanity. we got up early and hit the river the next day. 30 mins in he told me we had to go back to the launch. He about crapped himself. And he was in the bathroom for quite a while. I guess it wasn't a pleasant experience for him. He never complained again.
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fishgutzy
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Not yet. I'll try anything once. We have a convection oven. Dry hot air. That might help too.