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Michael Baker Eternal Order Near a river in the Midwest 11172 Posts |
A friend who ran a Creole restaurant, used to talk about going to find a seatbelt and a bag of ice.
~michael baker
The Magic Company |
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Chessmann Inner circle 4242 Posts |
I was in Mexico one time, and a friend had some Dave's Insanity Sauce. A couple of the young teenagers wanted to try and be manly, so they each took a tablespoon full of the stuff. The both threw shortly thereafter.
My ex-cat was named "Muffin". "Vomit" would be a better name for her. AKA "The Evil Ball of Fur".
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Vandy Grift Inner circle Milwaukee 3504 Posts |
My boss gets some hot sauce from England that really tatsy and pretty hot. It's made with Scotch Bonnet peppers. Patrick, how do Scotch Bonnets stack up compared to some of theses other ones?
This is the stuff; http://www.enconasauces.co.uk/hotpepper.htm It's hot but not too bad.
"Get a life dude." -some guy in a magic forum
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S2000magician Inner circle Yorba Linda, CA 3465 Posts |
Quote:
On 2007-01-12 09:34, Vandy Grift wrote: Scotch bonnets generally come in right below habaneros. I grew some scotch bonnets a few years ago. Good looking peppers, and plenty hot. |
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Vandy Grift Inner circle Milwaukee 3504 Posts |
Wow, I didn't know they were that hot. The sauce I mentioned uses Habis and Scotch Bonnets, but it's stiil not so hot that you can't taste anything else. They must cut the heck out of it with vinegar and wathever else they put in there.
"Get a life dude." -some guy in a magic forum
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Patrick Differ Inner circle 1540 Posts |
The Scotch Bonnet This hot pepper is a cultivated variation of the Habanero Pepper. In laymen's terms, it is a real troublemaker. Eating them raw has been known to cause dizziness, numbness of the hands, heartburn, and diarrhea. Wowee! Where's the line? Is this the line? 150,000-350,000 SHUs.
Al Angelo wrote: Quote:
Patrick Egads! How right you are! The same thing happens to me when I'm up in the states! Lemmee see...Sun? Altitude? Bacteria? Tequila? Chemical preservatives? Tortillas? I think it has something to do with the tortillas, myself. I eat about 10 tortillas a day down here and never have a bit of trouble. Somos chileros, damas y caballeros!
Will you walk into my parlour? said the Spider to the Fly,
Tis the prettiest little parlour that ever you did spy; The way into my parlour is up a winding stair, And I've a many curious things to show when you are there. Oh no, no, said the little Fly, to ask me is in vain, For who goes up your winding stair -can ne'er come down again. |
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Al Angello Eternal Order Collegeville, Pa. USA 11045 Posts |
Patrick
It is one of the great mysteries of life. Al Angello
Al Angello The Comic Juggler/Magician
http://www.juggleral.com http://home.comcast.net/~juggleral/ "Footprints on your ceiling are almost gone" |
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mstick85 Regular user Gahanna, Ohio 151 Posts |
Vandy had to eat that hot pepper because he didn't belive there really was a football player named Terdell Middleton!...
"Go Browns!"
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Patrick Differ Inner circle 1540 Posts |
:righton:
Will you walk into my parlour? said the Spider to the Fly,
Tis the prettiest little parlour that ever you did spy; The way into my parlour is up a winding stair, And I've a many curious things to show when you are there. Oh no, no, said the little Fly, to ask me is in vain, For who goes up your winding stair -can ne'er come down again. |
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Nick-V. Special user Create and Devastate 817 Posts |
"Where does he get those wonderful toys?" J.N.
Peace on the Magical Streets
~Nick V.~ |
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Patrick Differ Inner circle 1540 Posts |
http://news.yahoo.com/s/nm/20070215/sc_n......QOrMWM0F
another one http://www.newsvine.com/_news/2007/02/04......g-record
Will you walk into my parlour? said the Spider to the Fly,
Tis the prettiest little parlour that ever you did spy; The way into my parlour is up a winding stair, And I've a many curious things to show when you are there. Oh no, no, said the little Fly, to ask me is in vain, For who goes up your winding stair -can ne'er come down again. |
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Diavo Veteran user The District 357 Posts |
http://www.gourmetmikes.com/magmahotsauce.html
I do believe Magma Hot Sauce, at 1 Millions Scoville Units, is the coolest of the hottest, baby (lava lamp effect when you turn the bottle upside down!) Me, I prefer Frank's Red Hot -- good mix of heat & flavor. =)
I'm not just a magician, I'm an interpreter of Reality.
Underground, above ground, whatever. I don't need a label, thanks. |
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S2000magician Inner circle Yorba Linda, CA 3465 Posts |
Reviving an old thread:
I've had a bhut jolokia (or naga jolokia, or ghost chili) plant for two years now. Two years ago: no chilies. (All the stems with buds shrivelled and dropped off.) Last year: no chilies. (Same scenario.) This year: three chilies going strong, with more buds on the way. I just have to keep the [blessed] tobacco hornworms away from the plants. (One such bugger ate seven of my habaneros; another, fourteen of my arboles.) |
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S2000magician Inner circle Yorba Linda, CA 3465 Posts |
Many years ago there was a TV commercial . . . I think it was for some phone company.
There's a gentleman in his kitchen, on the phone. As he talks, we see people running into the kitchen, scrambling for glasses, fumbling with the faucet, and gulping down water. (Imagine a Texas accent:) "Um, Bob?" "You remember that chili recipe you gave me? What kinda peppers you s'posed to use in that?" "Big, giant green ones, huh?" "Not lil' bitty red ones?" |
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foreva.infiniti Regular user 6 Posts a + a 6 Posts = 116 Posts |
Thanks for this post I enjoyed reading it. Do you have any other peppers and for the mother of peppers, is it as hot when pickled?
Colors are Foreva. Numbers are Infinite. 4 every number there's a color. HEY! Eternity! Lets smoke a beer and drink some loud. But wait! I heard you was a six a plus a 6 ahhhh.
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S2000magician Inner circle Yorba Linda, CA 3465 Posts |
Quote:
On 2013-07-25 13:32, foreva.infiniti wrote: On my back patio I have cayennes, serranos, kung paos (which I think are a cayenne hybrid), poblanos, arboles, Fresnos, habaneros, and bhut jolokias. I have no idea about pickling the ghost chilies; I usually use all of them fresh. If I get enough, I'll give it a try. |
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Dougini Inner circle The Beautiful State Of Maine 7130 Posts |
When I go to Boston, I shop at Phu Cuong Vietnamese Market in Dorchester. I buy the fresh Thai Bird Chiles:
http://1.bp.blogspot.com/-TWjLvET9hh0/Tr......hili.jpg I have one quart mason jar left in my freezer. That's out of three. I use them in everything. No one I know can handle them. I'm the only one. I think the green have more flavor than the red. The red ones are definitely hotter. Doug |
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Patrick Differ Inner circle 1540 Posts |
Ah, yes. Certainly an old thread, yet highly informative, and originally designed with your safety in mind.
I see mention of a world-class chile pepper, the Chile de Arbol, a wonderful, tasty red pepper that is about as Mexican as a sombrero. It's a long, skinny pepper, about the length of your pinky finger, and as skinny as your pinky finger if you're a skeleton, or something. Here in Jalisco, there is a little town about 100 miles NW of Guadalajara called "Yahualica". This town's claim to chile fame is their world-class "Yahualica Chile Sauce". Ounce for ounce, it is the best you can get for your buck, if you can get it. Hot and spicy, muy brava!, but not to the point where it becomes dangerous. If you can find a couple of bottles, buy them both. And then send them to me, 'cause I'm all out. A friend of mine has a family recipe for salsa that uses the Chile de Arbol as it's main ingredient. Somehow, his grandmother found a way to strengthen the POW of the chile, and the first time I tried it, I almost hurt myself. I said, "Habanero", but my friend told me, "Nope, Chile de Arbol". I said, "Could have fooled me, pal." (It fooled the heck out of me.) I guess his grandmother followed the footsteps of the nuclear physicists in the early 20th Century, and figured out a way to extract all the impurities from the active ingredients without affecting the taste of the pepper. (Read: she figured out a way to weaponize it, then disguise it as a salsa.) When you plant in your home garden, you usually put up little signs with pictures on them that indicate what you planted. Little signs with pictures of tomatoes on them, or cucumbers, or green beans, or eggplants. I can imagine that the little signs around the hottest chiles would have to be little skulls and crossbones, just to keep the noobs away. Cheers.
Will you walk into my parlour? said the Spider to the Fly,
Tis the prettiest little parlour that ever you did spy; The way into my parlour is up a winding stair, And I've a many curious things to show when you are there. Oh no, no, said the little Fly, to ask me is in vain, For who goes up your winding stair -can ne'er come down again. |
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Patrick Differ Inner circle 1540 Posts |
Pickled peppers, a peck of 'em.
Vinegar goes well with peppers, if you like the taste of vinegar. Tabasco sauce has lots of vinegar in it, and I only like vinegar in the mornings, so I put plenty of Tabasco sauce on my over-easy breakfast eggs. Vinegar is said to knock down the POW of the chile, but I think it more divides the taste between the taste of the chile and the vinegar itself. So I'm not real big on it, especially during the afternoons and evenings. During those hours, I prefer the taste of the chile.
Will you walk into my parlour? said the Spider to the Fly,
Tis the prettiest little parlour that ever you did spy; The way into my parlour is up a winding stair, And I've a many curious things to show when you are there. Oh no, no, said the little Fly, to ask me is in vain, For who goes up your winding stair -can ne'er come down again. |
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Dougini Inner circle The Beautiful State Of Maine 7130 Posts |
Patrick, you and I are similar in that way. I also like stuff like Tabasco on my Sunnyside Up eggs. But, as you say, not big on vinegar in the morning. That's why I use the Tuong Ot Toi Vietnam sauce. You find it at the supermarket in the Asian food section. Little green plastic jar with a green lid and a rooster on the front.
It's too strong for most people. But, it's the easiest to find, if you're a hot sauce freak like me. I have Dave's Insanity. One drop stuff. Use too much and it's bitter. The Bird Chile may not be available everywhere. Besides, you guys on the West coast and Texas...you got the best variety in the world! Patrick, I'd love to see what is south of the border! Mexico has some of the best as well, including the Oaxacan... Doug |
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