Random Thought Thread

000Robert said:
I've heard stories similar to that and I don't believe them. I have been eating hot peppers my entire life. I've eaten them all over this country when I drove big trucks. I also lived in New Mexico for about one year. I have never eaten a habanero, or a sauce made with them, that was hot to me. They don't even come close to the heat of a Carolina Reaper pepper.
Click to expand...
Oh. I believe it.

Habaneros aren't anywhere close to Ghost peppers or Carolina Reapers, but they're hot enough to folks who aren't used to eating the hotter peppers.

Anecdotal data, but back in college, I went to an Asian potluck dinner party where everyone brought a dish, and there were a fair number of foreign exchange students from Asia.

I had a recipe for a Chinese chicken dish that had a chili/pepper sauce (made/served separately, so an individual could dial it in to their personal preference).

The local Asian supermarket was out of the Chinese peppers the recipe called for, so I substituted habaneros instead.

The Asian exchange students said, "Hey, you made this? Wow, it looks authentic and smells amazing!", but when they tried it with the sauce (I guess they were used to slathering it all over the chicken), their immediate reaction was, "What kind of peppers did you use?!!!".

I told them that the Asian market was OOS of the peppers I'd been directed to use, so I used habaneros instead. They told me that the sauce was WAY hotter than it was supposed to be/they were expecting, and these are folks who are used to peppers in their cooking (and consider Jalapenos to be mild).

For the majority of the pepper eating world, Ghost peppers and Carolina Reapers tend to be on the extreme end, specifically for folks who like REALLY hot peppers.

I've traveled to India, Thailand, Hong Kong and several other countries that regularly use 'hot' peppers in their cuisine, and while some of the dishes were hot, I haven't encountered anything there that I found too hot to be able to eat.

Based on my travels (and what's considered normal in those countries that regularly use peppers in their food), I'd say that it's more common to find folks who like the CR/GP end of 'hot' in the Southern US, than in Asia.

As for that story about sauteing hot peppers; I was at one of those open uhhh... wall(?) restaurants, common in Asia (i.e. there's a roof, but when they're open for business, they roll up the metal walls) that specialized in Szechuan cuisine (generally known in most of the world for being hot/spicy).

The kitchen area was not only visible to the public, but there was no wall/glass etc. separating the dining table area from the kitchen. Just counters to separate the diners from the kitchen area (so you can see and smell everything cooking).

When the chef tossed in about 5lbs of chili peppers into the really hot, gigantic (as in ~4'-5' diameter) wok, about 5 seconds after the crazy sizzling began (we were seated ~10 yards away from the chef and that huge wok), I had to stagger outside for air, as I began choking from the fumes, and my eyes were burning.

I wasn't the only one. A fair number of locals joined me. I'm thinking the folks who just sat there, continuing their conversations completely unfazed, might not be hampered a great deal from getting blasted with pepper spray.
 
000Robert said:
I've heard stories similar to that and I don't believe them. I have been eating hot peppers my entire life. I've eaten them all over this country when I drove big trucks. I also lived in New Mexico for about one year. I have never eaten a habanero, or a sauce made with them, that was hot to me. They don't even come close to the heat of a Carolina Reaper pepper.
Click to expand...
Well shit.
Based on your single statistic, anecdotal evidence we are launching a full scale investigation. What was the real purpose of her making up this wild tale? Was it to make herself laugh so hard that she had to go change her panties because she pissed herself a little while telling the story? Possibly. But she didn’t seem the urine fetish type. Perhaps a cry for help? She showed us a picture (the real paper kind) that her husband took of the lump on her head from running into the door. Maybe it was a picture of domestic violence her husband took so he could show off to his friends. We may never know. But if my wife finds anything out I’ll be sure to rush back here and report the true truth.
 
bluemax_1 said:
Oh. I believe it.

Habaneros aren't anywhere close to Ghost peppers or Carolina Reapers, but they're hot enough to folks who aren't used to eating the hotter peppers.

Anecdotal data, but back in college, I went to an Asian potluck dinner party where everyone brought a dish, and there were a fair number of foreign exchange students from Asia.

I had a recipe for a Chinese chicken dish that had a chili/pepper sauce (made/served separately, so an individual could dial it in to their personal preference).

The local Asian supermarket was out of the Chinese peppers the recipe called for, so I substituted habaneros instead.

The Asian exchange students said, "Hey, you made this? Wow, it looks authentic and smells amazing!", but when they tried it with the sauce (I guess they were used to slathering it all over the chicken), their immediate reaction was, "What kind of peppers did you use?!!!".

I told them that the Asian market was OOS of the peppers I'd been directed to use, so I used habaneros instead. They told me that the sauce was WAY hotter than it was supposed to be/they were expecting, and these are folks who are used to peppers in their cooking (and consider Jalapenos to be mild).

For the majority of the pepper eating world, Ghost peppers and Carolina Reapers tend to be on the extreme end, specifically for folks who like REALLY hot peppers.

I've traveled to India, Thailand, Hong Kong and several other countries that regularly use 'hot' peppers in their cuisine, and while some of the dishes were hot, I haven't encountered anything there that I found too hot to be able to eat.

Based on my travels (and what's considered normal in those countries that regularly use peppers in their food), I'd say that it's more common to find folks who like the CR/GP end of 'hot' in the Southern US, than in Asia.

As for that story about sauteing hot peppers; I was at one of those open uhhh... wall(?) restaurants, common in Asia (i.e. there's a roof, but when they're open for business, they roll up the metal walls) that specialized in Szechuan cuisine (generally known in most of the world for being hot/spicy).

The kitchen area was not only visible to the public, but there was no wall/glass etc. separating the dining table area from the kitchen. Just counters to separate the diners from the kitchen area (so you can see and smell everything cooking).

When the chef tossed in about 5lbs of chili peppers into the really hot, gigantic (as in ~4'-5' diameter) wok, about 5 seconds after the crazy sizzling began (we were seated ~10 yards away from the chef and that huge wok), I had to stagger outside for air, as I began choking from the fumes, and my eyes were burning.

I wasn't the only one. A fair number of locals joined me. I'm thinking the folks who just sat there, continuing their conversations completely unfazed, might not be hampered a great deal from getting blasted with pepper spray.
Click to expand...

This is a supply of pickled peppers sitting in my frig.

9T95VYU.jpg


From left to right, sliced jalapeños, sliced habaneros and mixed whole peppers. I made them all from fresh peppers. The jars of jalapeños and habaneros are 5 years old but still kick a$$.

I also have a variety of other hot sauces on hand, including small bottle of ghost peper sauce sitting on a shelf that I hardly ever use. My "go to" hot sauces are Tabassco; Chinese Chili Oil; Huy Fong's Sriracha, Chili Garlic Sauce and Sambal; and Filipino Banana Sauce.

Cantonese cooking seldom calls for any chili and, if used, the heat level would be on par w/Chinese chili oil which is moderate. Hunan and Sichuan cooking is another matter.

So, the reaction of the Chinese Exchange Students to the heat of the habaernos you used probably had more to do w/where they came from and they level of heat that they normally were use to in their food.

If they were from Hunan or Sichuan, I doubt the heat of the habaneros would have bothered them, even if unexpected, but you could have "fixed" that but just using fewer habaneros than you used to reduce the level of heat created.
 
Last edited:
Cap’n Smudge said:
Well shit.
Based on your single statistic, anecdotal evidence we are launching a full scale investigation. What was the real purpose of her making up this wild tale? Was it to make herself laugh so hard that she had to go change her panties because she pissed herself a little while telling the story? Possibly. But she didn’t seem the urine fetish type. Perhaps a cry for help? She showed us a picture (the real paper kind) that her husband took of the lump on her head from running into the door. Maybe it was a picture of domestic violence her husband took so he could show off to his friends. We may never know. But if my wife finds anything out I’ll be sure to rush back here and report the true truth.
Click to expand...

Sometimes people get things wrong. I've even bought sauces at places that claim to be real hot that had habaneros in them and it was not hot at all. But even if they are not hot to the taste, they can still burn your eyes. I just mean that I have never eaten any that were hot to me.
 
sgt1372 said:
This is a supply of pickled peppers sitting in my frig.

9T95VYU.jpg


From left to right, sliced jalapeños, sliced habanneros and mixed whole peppers. I made them all from fresh peppers. The jars of jalapeños and habaneros are 5 years old but still kick a$$.

I also have a variety of other hot sauces on hand, including small bottle of ghost peper sauce sitting on a shelf that I hardly ever use. My "go to" hot sauces are Tabassco; Chinese Chili Oil; Huy Fong's Sriracha, Chili Garlic Sauce and Sambal; and Filipino Banana Sauce.

Cantonese cooking seldom calls for any chili and, if used, the heat level would be on par w/Chinese chili oil which is moderate. Hunan and Sichuan cooking is another matter.

So, the reaction of the Chinese Exchange Students to the heat of the habaernos you used probably had more to do w/where they came from and they level of heat that they normally were use to in their food.

If they were from Hunan or Sichuan, I doubt the heat of the habaneros would have bothered them, even if unexpected, but you could have "fixed" that but just using fewer habaneros than you used to reduce the level of heat created.
Click to expand...

Yeah, the places where the hot peppers are grown could have something to do with how hot they are.
 
When our youngest was 14, she ordered Quaker Steak & Lube’s hottest wings. I signed the consent form, because I believe pain, is the great educator.
When they came, all of your senses were chemically attacked. Two tables of bros. near us were like, what are you people into over there?! ”venom of the scorpion pepper” is no joke.
Three words describe the experience…Take these away!
 
tokerblue said:
I've been stalking Trader Joe's for the last month waiting for their seasonal Smoked Ghost Pepper flake release. It's the best tasting pepper flake that I've ever tried. Not just heat, but a really good flavor.

If you're looking for an Asian style chili oil, my current favorite is the Killer Spice by The Spicy Mamas. It's the perfect amount of heat and not nearly as salty as some of the Chinese mass produced versions. I also am a big fan of the Momofuku Extra Spicy Chili Crunch. Not very spicy, but it has a really great flavor, especially when paired with their noodles. Don't want to drift too far off "random" into the "what are you eating thread?". 😜
Click to expand...
Got both based on your recs. Killer Spice is better! Thx!
 
000Robert said:
Sometimes people get things wrong. I've even bought sauces at places that claim to be real hot that had habaneros in them and it was not hot at all. But even if they are not hot to the taste, they can still burn your eyes. I just mean that I have never eaten any that were hot to me.
Click to expand...

I have bought & tasted some chili sauces that were definitely "too hot" for me. This is one of them:

KR8D8LF.jpg


Bought it for cheap off a clearance shelf somewhere. Opened it, put a little on my finger and tasted it. Have never attempted to taste it again since.

LOL! ;)

According to the label, the Bhut Jolokai pepper used in this sauce is the same as what is known as the "Ghost Pepper." It is rated at over 1 Million scoville units and only the Trinidad Scorpion pepper is reportedly hotter.
 
Last edited:
sgt1372 said:
I have bought & tasted some chili sauces that were definitely "too hot" for me. This is one of them:

KR8D8LF.jpg


Bought it for cheap off a clearance shelf somewhere. Opened it., put a little on my finger and tasted it. Have never attempted to taste it again since.

LOL! ;)

According to the label, the Bhut Jolokai pepper used in this sauce is the same as what is known as the "Ghost Pepper." It is rated at over 1 Million scoville units and only the Trinidad Scorpion pepper is reportedly hotter.
Click to expand...

The Carolina Reaper was the Guiness world record holder for the hottest chili pepper. I heard that Smokin Ed has a new hot pepper that's called, Pepper X, but I haven't tried it yet.
 
000Robert said:
The Carolina Reaper was the Guiness world record holder for the hottest chili pepper. I heard that Smokin Ed has a new hot pepper that's called, Pepper X, but I haven't tried it yet.
Click to expand...

Was going just with what was printed on the label but according to the list in the following link, the Carolina Reaper is indeed the world's hottest pepper.

It's reportedly over 2x as hot as the Bhut Joloklai (Ghost Pepper) which is ONLY 7th on the list. 7th was plently hot enough for me and you'll NEVER see me EVER trying any of the hotter peppers ranked 1-6, let alone any of the others either.

The World's 10 Hottest Peppers.

Habaneros are plenty hot enough for me and, even so, I use them w/moderation. ;)
 
Last edited:
GmpaJim said:
It leaves me wondering, who eats this stuff?
They must sell enough to make it worth while.
If you apply a tolerable amount to your food, you’ll have enough left over, to will to future generations.
Click to expand...

That's one of the reasons that I love the Carolina Reaper, it doesn't take a whole lot to make my food hot. Plus, the Carolina Reaper has hardly no aftertaste. It really is an incredible hot pepper.
 
sgt1372 said:
...

If they were from Hunan or Sichuan, I doubt the heat of the habaneros would have bothered them, even if unexpected, but you could have "fixed" that but just using fewer habaneros than you used to reduce the level of heat created.
Click to expand...
It was mostly a case of, "OK, they said I could go to this store and the peppers would be over here. Well darn. I see the sign, but the shelf is empty".

"Hmmm... I know they've previously mentioned that Jalapenos are (too?) mild. Lemme try habaneros instead. OK, the recipe calls for XX oz of minced peppers, so...".

I later learned that
A) habaneros are a tad hotter than the peppers the recipe calls for

B) in lieu of those, Serranos are the closest (somewhat) easily available thing, both in heat and flavor.
 
Back in the 90s my friend bought a limited edition Dave's Insanity Sauce that came in a small wooden coffin. A pinhead size amount on your tongue was brutal. And that was only 300k Scoville units. I like hot, but without flavor it's pointless.
 
jlauffer said:
It's like a lot of knives that get bought and never used😁
Click to expand...

I eat mine. I also make my own hot mustard and hot ketchup with it. Last week a friend of mine asked me if I had any hot mustard when we were eating supper. I told her that I have some that I made hot. She said, "No thanks, I don't want any of that". I laughed and said, "No, you don't". LOL!
 
GmpaJim said:
It leaves me wondering, who eats this stuff?
They must sell enough to make it worth while.
If you apply a tolerable amount to your food, you’ll have enough left over, to will to future generations.
Click to expand...
It's definitely a tolerance thing.

One man's "AAAA!!! TOO HOT!!!", is another man's, "Meh..."

I like some heat (significantly more than the average American, somewhere around the range of most of the Asian cuisine I've sampled, that the locals were eating, and from what I garner, WAY less than what 000Robert prefers), but in the back of my mind is also the awareness that incidences of cancer are significantly higher in regions that eat spicier food the most often, so while I enjoy spicy food from time to time, I don't really have any desire to increase my tolerance levels.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5598338/
 
Last edited:
You must log in or register to reply here.
Back
Top