How HOT??

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dendan
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How HOT?? - Sat, 12/6/03 5:54 PM
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Figured the Chili forum was a good place to ask...What IS Thehottest ingredient to add to chili or other foods What do YOU and your family/guests/customers prefer I like it hot enough to bring sweat to my brow but not to take my breath away.....yes this has happened. ENJOY!!

Grampy
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RE: How HOT?? - Sat, 12/6/03 6:09 PM
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Initially, I have a number of dried chilies to give my chili both flavor and heat. If anyone wants it hotter, I can add REAL heat without creating an obtrusive flavor by popping in a couple of droplets (note: droplets) of Dave's Ultimate Insanity or East Armageddon. That way you won't really change much of the chili's flavor, but it will have a definite searing edge. These sauces will add pure heat to anything.

EliseT
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RE: How HOT?? - Sun, 12/7/03 9:14 PM
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I like it when you eat the chili and taste the flavor of the ingredients, then after swallowing you get the "afterburn". I don't like it when it is so hot you can't taste the flavor. To achieve this I use a combo of cayenne and a few other dried chili powders. Jalapenos' heat was too hard to control and Serranos gave everyone umm, er, digestive trouble. My boyfriend usually adds some Dave's or Crystal to the finished product.

Ort. Carlton.
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RE: How HOT?? - Sun, 12/7/03 10:52 PM
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Dendan,
Moose's hot sauce made here in Athens is (underline) remarkably hot. But I defer to the great Mr. Farley of the Bar-B-Q Pitt in Ashland City, Tennessee: "Let your sauce be hot, but if it masks the taste of the meat, it's too hot. It had ought bring out that flavor."
To those ends, garlic is a a good add; also ginger. A friend of mine is working at formulating a vinegar-based barbecue sauce made with crushed red peppers and (of all things) balsamic vinegar. He would suggest marinated (in apple cider vinegar) chopped garlic cloves over anything else.
Face it, unless you have a palate made of discarded sheets of roofing tin, if all you can taste is the HOT in something, then it's out of balance. But I'm one to talk about balance: you ought to taste my homebrewed The Citizens' Preposterously Bitter Ale....
Outrageously Ageously, Ort. "54 And Counting" Carlton in Evetyone-Here's-Younger-Than-Me Athens, Georgia.

lleechef
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RE: How HOT?? - Mon, 12/8/03 2:50 AM
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Ort. is going to be disappointed but here goes it: I occasionally like to have a palate made of discarded sheets of roofing tin. I can throw habaneros, chilis, cayenne, Tabasco and every other hot thing I have in the kitchen into a dish and just enjoy, yes, enjoy the fact that it's HOT and that was what I was in the mood for that particular day. Couple that with a Citizens' Preposterously Bitter Ale and we could have something here.........

UncleVic
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RE: How HOT?? - Mon, 12/8/03 6:26 AM
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I use a can of Green Chilies (Hot Version), and that normally does the trick to make it hot, yet palatable...

howard8
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RE: How HOT?? - Mon, 12/8/03 10:10 AM
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I use a combination of tobasco, louisiana hot sauce, red pepper flakes and cayenne. I use them in limited quantity to give a warm feeling to the mouth; not to turn those off who cannot tolerate too much heat. I supplement my own bowl of chile with either "Ass in the tub" Hot sauce or another similar fiery bottle of hot stuff such as xxxextra hot habanero from the Tropical Pepper Co.

scbuzz
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RE: How HOT?? - Mon, 12/8/03 10:15 AM
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I like a medium heat !! Some tabasco, more La. hot sauce .. I actually like Texas Pete !!

If it is too hot then I become miserable ... especially later on !! And I don't like that !!

I enjoy the taste more than the heat !

Oneiron339
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RE: How HOT?? - Mon, 12/8/03 10:43 AM
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In my younger, more daring days, I won a chili cook-off with my Atomic Chili recipe. I have had to mellow it in recent years because everyone complained it was too hot and I was left w/ a few gallons on chili leftover. I, too have mellowed and like the newer sub-atomic version better since I can taste the flavor of the chili mixture better. It still leaves some folks with a damp brow, but it's more enjoyable. Just a few jalapenos (seeds and all)will do the trick.

Grampy
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RE: How HOT?? - Mon, 12/8/03 2:01 PM
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Trinitrotoluene. Some in the white chili and the rest in the chef.

dendan
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RE: How HOT?? - Mon, 12/8/03 2:11 PM
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KABOOM!!

dendan
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RE: How HOT?? - Mon, 12/8/03 2:33 PM
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TNT I believe...

Oneiron339
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RE: How HOT?? - Mon, 12/8/03 3:25 PM
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quote:
Originally posted by clothier

Hmmm. But what if it's white chili?

I didn't think we discriminated here.

EliseT
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RE: How HOT?? - Mon, 12/8/03 7:40 PM
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quote:
Originally posted by clothier

quote:
Originally posted by oneiron339

quote:
Originally posted by clothier

Hmmm. But what if it's white chili?

I didn't think we discriminated here.


That was very clever.

and funny too!


I think my taste is discriminating...

Edwaste
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RE: How HOT?? - Mon, 12/8/03 8:09 PM
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Eating chili is supposed to be an enjoyable experience, not an endurance test or proof of testosterone. Some friends dragged me to one joint, knowing that I loved chili. I think battery acid would have been more palatable. I think the cook used chinese chili oil.
I like leaving with a nice warm feeling in my tummy, a bit of sweat on my brow, and a slight buzz from the spices.
If my wife and I have the time we prefer to roast our chili peppers, remove the skin and seeds, and add them with some spices.
If we do make our chili hot, it burns more going down than going out.

Poverty Pete
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RE: How HOT?? - Wed, 12/10/03 2:43 AM
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Ort., do you keep a supply of this Bitter Ale on hand? (thinking of a quick trip to Athens)
BTW, I saw you on City Confidential last week. Gang, we have a celebrity in our midst.

spadoman
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RE: How HOT?? - Mon, 12/15/03 11:34 AM
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Well, I just returned from New Mexico and brought back with me a supply of New Mexican chile in a variety of heat scales.

I picked up some powder (crushed and ground New Mexican Red chile powder) called Sandia. And another bag the vender told me was hotter. I used it to make an enchilada sauce and wife and I who like our heat had a hard time eating it.

Put into chili as an ingrediaent, the Sandia variety pepper is a lot of good heat with flavor. Not the biting uncomfortable heat, but a "glow" if you will.
A local from Deming New Mexico suggested to me not to mix a lot of different varieties of peppers into dishes I was cooking. She said it really does make a difference.

In the Summer, I have a small cart and I sell things I find from my trips like chile peppers and powder, nuts, garlic, etc etc.
Most folks like the medium hot varieties for chili making. Once they've used the real powders, they usually never buy a packaged "chili fixins" store bought again

Ort. Carlton.
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RE: How HOT?? - Mon, 12/15/03 7:20 PM
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quote:
Originally posted by Poverty Pete

Ort., do you keep a supply of this Bitter Ale on hand? (thinking of a quick trip to Athens)
BTW, I saw you on City Confidential last week. Gang, we have a celebrity in our midst.


Pete,
No, but if I turn up the formula when I clean out one or another of the car trunks, I'll be sorely tempted to pass it along on a brand new thread for homebrewed beer recipes. After all, beer IS a food if it's made with barley malt, yeast, hops, and water - and not a ton of useless adjuncts. I've still got that recipe, but just exactly where it is is a good question at the moment....
Waist Deep In More Clutter Than Even The Clutter Family Cemetery Could Have, Ort. Carlton in Debris-Strewn Athens, Georgia.
P.S. I am not a celebrity. The only reason I don't put my own name in the phone book (the listing remains in my late Mother's name) is so 2,386 drunk students can't ring me up at once to go out for a pint. When I manage to install the nicety of an answering machine, I'll put in a drop listing or something. Or else do what I did years ago... put it in the name of Lothario T. Phardthaus. Seriously!!
If anyone's coming by Athens, I'll gladly e-mail you my contact information. I'm not a hermit. By the way, Copper Creek Brewing will be open all through the Holidays... and Matt's rumoured to have a very "Special Ale" maturing in the vats as we write....

Sundancer7
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RE: How HOT?? - Mon, 12/15/03 7:37 PM
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I sincerely love mildly hot, spiced food. I must have a sensitive heat sensor as when it is more than mildly hot, my entire body breaks out in a huge sweat. My hair become so wet, it messes up my Tony, sweat runs all over my face and down my neck.

I raise Jalapenos and I use them in everything including my chili, tamales, hamburgers.

I just cannot handle super hot stuff.

Paul E. Smith
Knoxville, TN

mayor al
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RE: How HOT?? - Mon, 12/15/03 10:27 PM
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I grow my own Serrano's, that's about as hot as I used to go on the Scovil Scale. But lately, I don't use them near as much. I grew a bunch a couple of years back, Dried and Ground them Seeds and All... They filled a Garlic Salt tube that I had emptied. 2 years later the tube is still 3/4 full. Hot ain't what it used to be for me.

Ort. Carlton.
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RE: How HOT?? - Mon, 12/15/03 11:05 PM
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Dearfolk,
I went to spend the night at the Scoville Hotel on Mitchell Street in Atlanta once. They gave me room 312. I walked up there, but I couldn't sleep - it was way too hot. Even the air burned my goozle bigtime.
Hab A Nero On Me, Ort. Carlton in Cool-And-Comfortable Athens, Georgia.
P. S. The hotel really is the Scoville. It was still open (and dirt cheap) the last time I checked. Maybe I ought to stay there sometime - I understand that in spite of other appearances, it's totally safe.
P. P. S. Does anyone know the relative Scoville ratings for the most-known peppers? Cayenne is only something like 23, I think. May we have enlightenment, o exalted, all-knowing ones?

tiki
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RE: How HOT?? - Tue, 12/16/03 6:57 AM
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http://homecooking.about.com/library/weekly/blhotchiles.htm

There ya go Ort---this ought to help you out there with Scoville.

lleechef
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RE: How HOT?? - Tue, 12/16/03 12:21 PM
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Ort., tiki beat me to the punch, I was going to suggest a web site but tiki's is actually better and easier to read.
This Scoville scale was invented by this dude, Wilbur Scoville, in 1912, He was a chemist at Parke Davis pharmiceutical company. Since the Internet had not been invented yet and he could not spend hours with Roadfood people, he wasted his time making solutions of pepper extracts and diluted them in sugar water until the "heat" was no longer detectable to a taster. I wonder who the tasters were.
Anyway, it all has to do with capsaicin, which in it's pure form ranks 16,000,000 on good Wilbur's scale. Wow. That's some pretty hot sh**. Common pepper spray (which we all carry to fend off the pesky bears) is 2,000,000. I think one of the hottest peppers ever recorded was a Red Savina Habanero at 580,000.

tiki
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RE: How HOT?? - Tue, 12/16/03 9:53 PM
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An interesting point on understanding scoville scale----no matter hwom many different peppers you put in a dish it will never be hotter then the the highest ranking pepper--set the degree of heat with that pepper and you can add several lower ranking peppers to round out the flavor and make a fuller pepper flavor.Works for me anyway---sort of verticle and horizontal flavoring---the highest give intensity--the lower ,depth.

dendan
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RE: How HOT?? - Wed, 12/17/03 9:35 AM
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Thanks for all the info guys and gals. This has been a good topic for me. I always learn something here.

lleechef
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RE: How HOT?? - Wed, 12/17/03 11:43 AM
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quote:
Originally posted by clothier

quote:
Originally posted by Ort. Carlton.

quote:
Originally posted by Poverty Pete

Ort., do you keep a supply of this Bitter Ale on hand? (thinking of a quick trip to Athens)
BTW, I saw you on City Confidential last week. Gang, we have a celebrity in our midst.


Pete,
After all, beer IS a food if it's made with barley malt, yeast, hops, and water - and not a ton of useless adjuncts. I've still got that recipe, but just exactly where it is is a good question at the moment....


No doubt. Running out of beer is the real reason the pilgrims stopped in Mass, instead of heading south along the coast. the orginal plan had them heading for south of the jamestown colony, which is one of the reasons they were so ill-prepared for that first winter. They weren't supposed to be in a place that had winter to begin with.

From someones Mayflower journal (I can't remember who)
"Have decided to put ashore. We are running sort of victuals and our beer is almost spent"

No, I don't know why I remember that.

The pilgrims stopped in Mass to eat fried clams, lobster rolls and chowdah. Sheesh! Didn't you go to History Class? Oh, you played hookey that day? Well, there ya go. There wasn't any good grub in Jamestown.

Lone Star
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RE: How HOT?? - Wed, 12/17/03 12:12 PM
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I would classify running out of beer as a major emergency.

lleechef
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RE: How HOT?? - Wed, 12/17/03 12:44 PM
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quote:
Originally posted by Lone Star

I would classify running out of beer as a major emergency.

Pesky Pilgrims......they should've bought more Budweiser and kept on sailing.

lleechef
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RE: How HOT?? - Wed, 12/17/03 2:23 PM
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quote:
Originally posted by clothier

I always went to class. I didn't pay much attention when I was there, other than making the occasional snarky remark from the front row (Mr. Stanley, come sit up here in the front row so I can keep my eye on you).

But I went to class.

yeah, right.

lleechef
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RE: How HOT?? - Wed, 12/17/03 2:25 PM
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AND......the topic of the forum is what? Can we go back to talking about hot peppers and that Wilbur Scoville dude? Huh? No? Oh yeah, that's right, he didn't have Internet back then. BOOORRRRRRING.

lleechef
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RE: How HOT?? - Wed, 12/17/03 3:08 PM
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My former mother-in-law (in the lovely metropolis of Rapid City, MI,) grew some horseradish in the garden one year. We dug up the roots, or "ruts" as she pronounced it and scrubbed and scrubbed all the dirt off. We peeled them. Raw, they tasted like radishes. Hmmmmm, says me, this sure doesn't taste like horseradish. So we put them in the trusty food processor and ground them to smithereens. Pop off the top and stick nose WAY in there and OH MY LORD! Eyes watering, noses running, that was some POTENT stuff!

tiki
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RE: How HOT?? - Thu, 12/18/03 7:52 AM
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quote:
Originally posted by lleechef

quote:
Originally posted by Lone Star

I would classify running out of beer as a major emergency.

Pesky Pilgrims......they should've bought more Budweiser and kept on sailing.


Realy!---was a nice place till those pesky european prudes got to town!!

frognot
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RE: How HOT?? - Tue, 02/17/04 3:22 PM
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Used these dreaded Guatamelan Insanity peppers once & i ended up hallucinating . . .

Nevermind, that was a Simpson's episode.

Gotta nominate Scotch bonnet peppers (used in some kinds of Jamaican hot sauce) as fastest way to make yer chili too hot to eat except for the baddest of the bad. gotta wear welding gloves to stir that chili . . .

Edwaste
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RE: How HOT?? - Tue, 02/17/04 6:18 PM
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Speaking of gloves a word of warning when handling some peppers:

One time my wife and I were trying some Hungarian peppers we bought at a church sale.
In the past, my wife never suffered any ill effects from handling any hot peppers while preparing chili. Yet this time she after chopping up the Hungarian peppers for our batch her hands started to get an intense burning pain. We could find nothing that to relieve the pain, not washing in soap and water, milk, beer, ....anything we could get her hands into. Only time cured her. About 8 hours.

So put those mitts in gloves while chopping up them peppers.

Poverty Pete
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RE: How HOT?? - Tue, 02/17/04 6:27 PM
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The only pepper I've ever found that I couldn't handle looked like a little cherry tomato. It was in a place outside Lima, Peru. I don't remember what they called it, but I surely remember the fire.

Sundancer7
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RE: How HOT?? - Tue, 02/17/04 8:03 PM
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Last spring I was with Mamaw Smith who lives next door. We were at Walmart and buying plants for our spring garden. We bought what we thought were a dozen jalapeno plants which in my opinion is one of the tastier hot pepper plants. We planted them with love and were surprised a few months later when we began to see funny shaped fruit.

It turns out that we got mislabeled jalapeno which were actually Haberno. Were they every fruitful. We had several hundreds of the round fruit which were a beautiful yellow-orange color. They were toxic I tried to use them but could not. I took them to my office and laid them out for all to take. I did provide a warning so the consumers would know how hot they were.

I am not saying that they were the hottest of the chillies but they were certainly too hot for the Sundancer.

Paul E. Smith
Knoxville, TN

Bushie
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RE: How HOT?? - Tue, 02/17/04 10:15 PM
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quote:
Originally posted by Sundancer7

It turns out that we got mislabeled jalapeno which were actually Haberno. Were they every fruitful. We had several hundreds of the round fruit which were a beautiful yellow-orange color. They were toxic

Mr. Sundance, they aren't the hottest pepper on the planet, but they are in the top 5 (I think).

The first time I tried one was many years ago at a chili cookoff in the building where I worked (owned by the City of Austin, south of the river, near Sandy's). A guy I knew who worked for the city grew his own peppers. He was handing out samples there. I had never seen those little things that looked like pumpkins, so I asked him what they were. He replied, "Those are just some sweet peppers I grow. Try one."

I took a big bite. As I was passing out, he was laughing...

Art Deco
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RE: How HOT?? - Tue, 02/17/04 10:46 PM
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quote:
Originally posted by Bushie

The first time I tried one was many years ago at a chili cookoff in the building where I worked (owned by the City of Austin, south of the river, near Sandy's). A guy I knew who worked for the city grew his own peppers. He was handing out samples there. I had never seen those little things that looked like pumpkins, so I asked him what they were. He replied, "Those are just some sweet peppers I grow. Try one."

I took a big bite. As I was passing out, he was laughing...


I know what I'm giving out next Halloween!!

Bushie
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RE: How HOT?? - Wed, 02/18/04 8:53 AM
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quote:
Originally posted by pogophiles


I know what I'm giving out next Halloween!!

Ooooooooooo...kinky. (-Hedley Lamar)

Rhodes
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RE: How HOT?? - Wed, 02/18/04 10:25 AM
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quote:
Originally posted by Edwaste

Speaking of gloves a word of warning when handling some peppers:

One time my wife and I were trying some Hungarian peppers we bought at a church sale.
In the past, my wife never suffered any ill effects from handling any hot peppers while preparing chili. Yet this time she after chopping up the Hungarian peppers for our batch her hands started to get an intense burning pain. We could find nothing that to relieve the pain, not washing in soap and water, milk, beer, ....anything we could get her hands into. Only time cured her. About 8 hours.

So put those mitts in gloves while chopping up them peppers.


Oh man, no kidding. They can have evil effects on mucus membranes too. One time in the dim and distant past when I was working as a cook and making up some hot wings I happened to get crushed peppers on my hands, which I forgot about until I went to take a bathroom break. Shortly after completing the deed I started to notice a growing burning sensation `down there' and spent much of the next couple hours on the line putting ice-cubes down my pants and trying not to squirm too much. Of course if I knew then what I know now I might have been putting in ice-cream or yogurt instead.... Or wearing gloves in the first place.

Art Deco
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RE: How HOT?? - Wed, 02/18/04 12:03 PM
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Hmmm...never considered Capsaicin-laced underwear...

Grampy
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RE: How HOT?? - Wed, 02/18/04 2:39 PM
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quote:
Originally posted by pogophiles

Hmmm...never considered Capsaicin-laced underwear...


Hot pants?

Lone Star
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RE: How HOT?? - Wed, 02/18/04 4:16 PM
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Back in my ER days, I think I probably saw 4 or 5 people come in with pepper-related injuries.

"My hands are burning!" No to mention other delicate places.

lleechef
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RE: How HOT?? - Wed, 02/18/04 4:45 PM
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One of my sous chefs was dicing fresh jalapenos without gloves. After he was finished he decided to go to the bathroom. Big mistake. He came running into the kitchen, grabbed a gallon of milk and left again. Didn't see him for another hour. Of course we were laughing our heads off.

Edwaste
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RE: How HOT?? - Wed, 02/18/04 6:36 PM
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quote:
Originally posted by Lone Star

Back in my ER days, I think I probably saw 4 or 5 people come in with pepper-related injuries.

"My hands are burning!" No to mention other delicate places.


So what's the cure? Something I can put in my first aid kit?

lleechef
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RE: How HOT?? - Wed, 02/18/04 6:46 PM
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quote:
Originally posted by Edwaste

quote:
Originally posted by Lone Star

Back in my ER days, I think I probably saw 4 or 5 people come in with pepper-related injuries.

"My hands are burning!" No to mention other delicate places.


So what's the cure? Something I can put in my first aid kit?

Latex gloves.

EliseT
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RE: How HOT?? - Thu, 02/19/04 6:07 AM
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You must soak your, um, inflamed parts in milk. It helps some.

I was once at a "hot and spicy" food festival. There was a Jamaican Scotch Bonnet sauce that I tried, then I kind of blacked out for a minute...well, not so much blacked out as went blind..and came to sweating up a storm. When I got home, people were calling me all night saying they had seen me on the news. It was one of those filler "local color" stories about the festival and they cut to me literally rolling around on the ground. They cut back to the anchor who said, "Yup, that sure looked spicy!"

Art Deco
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RE: How HOT?? - Thu, 02/19/04 9:54 AM
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The habanero salsa I used to get would do that to you if you weren't careful with it...

Lone Star
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RE: How HOT?? - Thu, 02/19/04 10:12 AM
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quote:
Originally posted by Edwaste

quote:
Originally posted by Lone Star

Back in my ER days, I think I probably saw 4 or 5 people come in with pepper-related injuries.

"My hands are burning!" No to mention other delicate places.


So what's the cure? Something I can put in my first aid kit?


Rinse with lots of vinegar and then soak in some milk. Have used Isopropyl alcohol when no vinegar available with good results.