Don't forget to wash your hands... - Striper Talk Striped Bass Fishing, Surfcasting, Boating

basswipe · 10-30-2010, 01:36 PM

...after dicing up yellow scotch bonnets.

Rubbed the ole forehead and left eye and FIRE!!!Thank goodness we had milk in the house because we usually don't.

striperman36 · 10-30-2010, 01:52 PM

I had a friend's who's wife, a nurse neglected to do that, oops whole milk is the best answer

Mike P · 10-30-2010, 08:08 PM

Try it sometime, after you slice up some habanero peppers.

spence · 10-30-2010, 08:31 PM

They're pretty much the same pepper.
Posted from my iPhone/Mobile device

basswipe · 10-31-2010, 07:15 AM

Quote:

Originally Posted by Mike P

Try it sometime, after you slice up some habanero peppers.

What Spence said.Though a fully ripe yellow bonnet is slightly hotter than a ripe habanero..And the ones I were slicing were picked yesterday morning and were bright yellow!

I once took a little bite of a jolokia and I thought I was going to die.Everything else pales in comparison to a jolokia.

Sea Dangles · 10-31-2010, 08:24 AM

Walkerswood Jamaican Jerk is the ultimate conduit for a palatable scotch bonnet.

Mike P · 10-31-2010, 11:16 AM

Couple of years ago there was a guy from Long Island selling hot sauces at RISAA.

I tried his habanero sauce--it had some bite, which I expected. I can take hot and spicy.

Then, I sampled something he called his "Formula 666 horseradish". Dipped a cracker into it, popped it into my mouth, and my eyes immediately started leaking tears by the quart, along with what came running out of my nose.

Luckily, the Gansett samples were right around the corner.

Habaneros are around 100,000 on the Scoville scale, as I recall. This hot sauce dude had some sauce called "Satan's Blood" that was something like 800,000 Scovilles. I didn't have the balls for that--the horseradish was all I could handle.

spence · 10-31-2010, 12:01 PM

I think habaneros and scotch bonnets can vary wildly, from 100,000 to more than double that.

A guy I work with makes the best hot sauce I've ever had. He uses only fresh peppers, keeps it damn hot without going crazy and layers in a ton of flavor. Need to find a way to get another bottle...it's been a while.

-spence

basswipe · 10-31-2010, 12:09 PM

Quote:

Originally Posted by spence

A guy I work with makes the best hot sauce I've ever had. He uses only fresh peppers, keeps it damn hot without going crazy and layers in a ton of flavor. Need to find a way to get another bottle...it's been a while.

-spence

I know a guy that does the same thing.Everything comes from his own garden.Makes some great sauces and salsas.

I'm experimenting with some new sauces this year.This years' pepper yield was good but could've been better.

If you are looking for a good commercial line of sauces these are some of the best:
A variety of gourmet habanero pepper, jalapeno pepper sauces, gourmet condiments, hot sauces and drink mixers.

FishermanTim · 11-01-2010, 12:42 PM

Although the peppers can vary in hotness, the sauces are hotter because the sauce is a conentrated pepper sauce.
I used to make boneless buffalo chicken by baking the chicken in Franks Red Hot sauce.
Now Frank's is a good, all-around hot sauce for perking up things from fried eggs, chicken soup or even tunafish salad.
But, if you bake food in the sauce, the water evaporates, leaving a concentrated sauce that is considerably hotter than the original.
I had coworkers (who LOVE hot wings, etc) crying from my boneless chicken.

One of my favorite snacks, when I can find it, is the Cabot's Hot Habenero Cheese with crackers. It's got the hot, but it's a slow burn that builds over time. And then there's the next day......

Saltheart · 11-02-2010, 12:07 AM

I had a friend who would cook up a spicey beef dish. He simply cut the habeneros peppers with a knife then cut the beef with the same knife. He'd throw the cut peppers away. All the dish needed was the amount of hot that was transferred on the blade of the knife!

I saw some wildly hot concentrates in New Orleans. They had stores that sold many hundreds of varieties. One store had all the names listed and you could taste what you wanted except for 4 of them. These 4 were so hot you had to sign a release of liability before they would let you taste them.

Now that's hot!

Sometimes the odd garden pepper can be much much hotter than its neighbors. Same varieties in the same soil ,off the same plant etc etc but every now and then you got one individual pepper that would take your breath away.