How HOT??

RE: How HOT?? (Lone Star)

Thu, 19 Feb 2004 10:12:08 GMT

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.

RE: How HOT?? (pogophiles)

Thu, 19 Feb 2004 09:54:18 GMT

The habanero salsa I used to get would do that to you if you weren't careful with it...

RE: How HOT?? (EliseT)

Thu, 19 Feb 2004 06:07:23 GMT

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!"

RE: How HOT?? (lleechef)

Wed, 18 Feb 2004 18:46:02 GMT

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.

RE: How HOT?? (Edwaste)

Wed, 18 Feb 2004 18:36:19 GMT

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?

RE: How HOT?? (lleechef)

Wed, 18 Feb 2004 16:45:49 GMT

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.

RE: How HOT?? (Lone Star)

Wed, 18 Feb 2004 16:16:48 GMT

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.

RE: How HOT?? (Grampy)

Wed, 18 Feb 2004 14:39:56 GMT

quote:
Originally posted by pogophiles

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

Hot pants?

RE: How HOT?? (pogophiles)

Wed, 18 Feb 2004 12:03:04 GMT

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

RE: How HOT?? (Rhodes)

Wed, 18 Feb 2004 10:25:09 GMT

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.

RE: How HOT?? (Bushie)

Wed, 18 Feb 2004 08:53:35 GMT

quote:
Originally posted by pogophiles

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

Ooooooooooo...kinky. (-Hedley Lamar)

RE: How HOT?? (pogophiles)

Tue, 17 Feb 2004 22:46:24 GMT

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!!

RE: How HOT?? (Bushie)

Tue, 17 Feb 2004 22:15:58 GMT

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...

RE: How HOT?? (Sundancer7)

Tue, 17 Feb 2004 20:03:47 GMT

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

RE: How HOT?? (Poverty Pete)

Tue, 17 Feb 2004 18:27:35 GMT

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.

RE: How HOT?? (Edwaste)

Tue, 17 Feb 2004 18:18:34 GMT

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.

RE: How HOT?? (frognot)

Tue, 17 Feb 2004 15:22:44 GMT

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 . . .

RE: How HOT?? (tiki)

Thu, 18 Dec 2003 07:52:49 GMT

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!!

RE: How HOT?? (lleechef)

Wed, 17 Dec 2003 15:08:06 GMT

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!

RE: How HOT?? (lleechef)

Wed, 17 Dec 2003 14:25:56 GMT

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.

RE: How HOT?? (lleechef)

Wed, 17 Dec 2003 14:23:34 GMT

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.

RE: How HOT?? (lleechef)

Wed, 17 Dec 2003 12:44:58 GMT

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.

RE: How HOT?? (Lone Star)

Wed, 17 Dec 2003 12:12:22 GMT

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

RE: How HOT?? (lleechef)

Wed, 17 Dec 2003 11:43:42 GMT

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.

RE: How HOT?? (dendan)

Wed, 17 Dec 2003 09:35:16 GMT

Thanks for all the info guys and gals. This has been a good topic for me. I always learn something here.

RE: How HOT?? (tiki)

Tue, 16 Dec 2003 21:53:36 GMT

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.

RE: How HOT?? (lleechef)

Tue, 16 Dec 2003 12:21:09 GMT

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.

RE: How HOT?? (tiki)

Tue, 16 Dec 2003 06:57:30 GMT

http://homecooking.about.com/library/weekly/blhotchiles.htm

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

RE: How HOT?? (Ort. Carlton.)

Mon, 15 Dec 2003 23:05:46 GMT

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?

RE: How HOT?? (mayor al)

Mon, 15 Dec 2003 22:27:28 GMT

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.