LEGEND Food Porn

[RamFan503]

"I Can't Feel My Face".

Been there. I made some jerky the other day. I wanted to make some really hot stuff so I added straight scorpion chili powder to my normal dry brine. I ate one bite and couldn't feel anything let alone my face. It was seriously inedible. I ended up soaking it in vodka and then rebrining it with straight dark brown sugar. Still hot but edible. I then made bloody Mary's with the vodka. Holy fuck! Hottest bloodies I've ever put my lips to.

I bet you would have loved the bloodies. I added some kimchi marinade to the mix along with juice from jalapeno stuffed green olives. Really tasty but absolutely roasted your body from within.

 

[Selassie I]

Been there. I made some jerky the other day. I wanted to make some really hot stuff so I added straight scorpion chili powder to my normal dry brine. I ate one bite and couldn't feel anything let alone my face. It was seriously inedible. I ended up soaking it in vodka and then rebrining it with straight dark brown sugar. Still hot but edible. I then made bloody Mary's with the vodka. Holy fuck! Hottest bloodies I've ever put my lips to.

That's a great idea. I'm gonna add some of those super hot flakes in my next bloody!

A little bit of all of these go a long way.

 

[RamFan503]

That's a great idea. I'm gonna add some of those super hot flakes in my next bloody!

A little bit of all of these go a long way.

Yeah. Find a spice shop and get yourself some powdered scorpion chili. Wear gloves and don't get it near you but you will love the enormous kick of heat it provides. It was listed at 1.3 million on the heat scale.

 

[RamFan503]

Iirr 2.1 is as high as it goes.

 

[Memento]

...Are y'all crazy? Why do you eat stuff that's so spicy you can't touch it with your bare hands?

On second thought, don't answer that. Keep on eating face-melting spice. I'll stick with my regular spice, thank you very much.

 

[Selassie I]

Yeah. Find a spice shop and get yourself some powdered scorpion chili. Wear gloves and don't get it near you but you will love the enormous kick of heat it provides. It was listed at 1.3 million on the heat scale.

That super hot one has scorpion pepper in it.

 

[RamFan503]

Apparently I'm wrong. It goes up to 16 million. No thank you.

 

[RamFan503]

That super hot one has scorpion pepper in it.

Telling yuh. Get some scorpion powder. Be careful with it but you will either thank me or curse me.

 

[RamFan503]

I use a lot of ghost chili powder and if you can believe it, that's child's play in comparison.

 

[RamFan503]

...Are y'all crazy? Why do you eat stuff that's so spicy you can't touch it with your bare hands?

On second thought, don't answer that. Keep on eating face-melting spice. I'll stick with my regular spice, thank you very much.

It's like cocaine for heat addicts. Hard to explain but I can't get away from it. Oddly, cayenne actually tears me up more than the really hot peppers like ghost, scorpion, and reaper. And jalapenos really do a number on me.

 

[RamFan503]

Maybe @Dagonet can chime in here. He grows the hot ones - including a chocolate scorpion or reaper. He might know more about the physics.

 

[Memento]

It's like cocaine for heat addicts. Hard to explain but I can't get away from it. Oddly, cayenne actually tears me up more than the really hot peppers like ghost, scorpion, and reaper. And jalapenos really do a number on me.

You'd love my dad. He'd cook everything spicy, if he could. Hell, he was the only one of the family to put Red Hots on the Santa cookie and eat them.

As it is, I can't wait for his annual Super Bowl jambalaya. He makes it spicy, but not overly so. I'll try to get a picture for y'all to see what he cooks, but don't ask him for the recipe; it's a family secret.

 

[Dagonet]

Apparently I'm wrong. It goes up to 16 million. No thank you.

Are you speaking pepper x here?

 

[RamFan503]

Are you speaking pepper x here?

Just the scale itself.

I was more wondering if you knew why some of the less hot peppers are more known (anecdotally - me and several people I know) for giving indigestion/heartburn/afterburn when peppers like jolokia, habanero, scorpion don't seem to have that issue even though they are WAY hotter.

 

[LesBaker]

Have you guys had Szechuan peppercorns before?

They literally numb your mouth slightly. It's a very strange feeling.

@RamFan503 I would suspect it's the acid in some peppers being higher than others. I have known people throughout my life that can't stomach tomato products because of the acid.

 

[RamFan503]

Have you guys had Szechuan peppercorns before?

They literally numb your mouth slightly. It's a very strange feeling.

@RamFan503 I would suspect it's the acid in some peppers being higher than others. I have known people throughout my life that can't stomach tomato products because of the acid.

I use those peppercorns quite often and yes they do numb your mouth a bit. I don't think that it is acid related. Jalapenos are higher in Ph than a habanero for example.

 

[Selassie I]

Have you guys had Szechuan peppercorns before?

They literally numb your mouth slightly. It's a very strange feeling.

@RamFan503 I would suspect it's the acid in some peppers being higher than others. I have known people throughout my life that can't stomach tomato products because of the acid.

The chemical that makes peppers hot is called Capsaicin. Also responsible for the mouth numbing effect.

 

[RamFan503]

@RamFan503 I would suspect it's the acid in some peppers being higher than others. I have known people throughout my life that can't stomach tomato products because of the acid.

BTW - capsasun actually produces an alkalin effect by the body and is considered somewhat of an acid suppressor. That probably has more to do with why the hotter peppers don't cause indigestion but the milder ones are still not really considered acidic so....???? Still not sure why they would tear me up and burn on the way out when the hotter ones don't.

Hell - I just looked it up. Cayenne is very alkalin so....

 

[Selassie I]

Useless fact...

All birds are immune to capsaicin. That's why they can eat the hottest peppers on the planet without being affected in the slightest.

 

[RamFan503]

Just got a sous vide unit so I'm playing with all kinds of stuff. Did thick cut pork chops last night. Doing baby backs right now that I'm going to baste with my slather sauce and then torch for a slight char.

I have a couple tri tips thawing that I am going to sear and then sous vide to medium rare for use in things like stroganoff that I can seal in a bag, set it on my counter, and tell it when to start from where ever I am.

The idea is to come up with a bunch of gourmet meal in a bag entres that will be ready when my wife and I get home from work, hiking, fishing, whatever.

If any of you have a sous vide, we may have to start a thread. I can tell you that the pork chops were absolutely perfect.