Hot Peppers

[Premium Parrots]

BUMP!

I just got some Buht Jolokia (ghost chili) today and it is HOT! My tounge went numb where I placed a few grains of the dried, ground powder and it burned like hell for over an hour......Mike

ummm.......Mike. I think you are supposed to cook with the powder and mix it with other foods. Not eat it out of the jar.

[daruckis]

i really like cherry peppers. they arent too hot but have the best flavor in my opinion. im not a big jalapeno fan, not because of the heat, but its got kind of a rank flavor to it. i love habaneros. i dont really sweat when eating spicy foods, but i dont like to get into the way spicy stuff often, cause my mucus membranes go on overdrive. i gotta blow my nose a lot and hack up a buncha nast. its not as attractive as it sounds.

[MCWP]

I love very hot food, and eating hot peppers straight from the jar. I would imagine eating like this will give me heartburn when i get older?

[Monkey]

I like spice especially when it balances into a great flavor. Sometimes, like today, I like to make something that hurts to eat.

Heartburn has never been a problem with spicy for me. I get heartburn if something's overly acidic.

Pooping it out is when I get the bad burning sensation I don't like. Well...... I like it a little.

The "Jack Daniels Ghost Chili" is on the fire made with fresh chopped onion and tomato, stew beef, ground beef, dark chili powder, fresh beef stock, JD and the Ghost Pepper.
Black beans will get added after 10 hours of very low simmering. Mmmmm.

I usually make my chili with Jack or good beer. Once I made it with tequila and that wasn't too shabby.

Mike

[adm]

Food that fights back is good.

I live in England, and our national cuisine is Indian food....my 10 year old (eldest) son takes fresh hot chilis to school as a snack. My six year old like to eat "Madras" curries (pretty hot), my 5 year old hates all spices right now....

As for pickled chilis - simples: A jar half filled with pickling vinegar. Fill with whatever chilis take your fancy. Tip some of the vinegar out and replace with balsamic vinegar for extra flavour. Pour in some dark sugar. Cap. Shake.Leave in a cool dark place for 6 months. Enjoy.