😶
Cooking it doesn't diminish the heat?
@ushdadude I think you should send some to @Naftuli19 so he can critique it.
One guy brought some fresh Carolina Reaper and Trinidad Scorpion - #1 and #2 hottest peppers in the world, respectively - from his garden. We danced a lot more than hakofos that night...The Carolina Grim Reaper was basically acid - any spot it touched instantly became numb, it felt like it was drilling holes through you. My lips and tongue were numb for about an hour.The Trinidad Scorpion didn't numb you, so it ended up being a lot more painful. And when I mean painful, I'm talking jumping around and not being able to breathe painful. Sweat pouring from every gland you posses (I think my tongue was sweating at one point), your ears popping, and no amount of shoving food or drink down your gullet would help. A bunch of us ate it at the same time, and I'm told it was quite the scene to behold.After 10 minutes or so it all subsided, and then it was time to laugh at the next batch of idiots.
The recipe said to taste and adjust for seasoning, so I decided to try just a tiny drop on the tip of my tongue. It was delicious—sweet pineapple, a tangy burst of lime, and the subtle warmth of garlic and onion. I thought that it is actually well-balanced. Maybe just a drop of salt to round it off.Just kidding.It was hot... very hot.The heat seemed tolerable at first, but before I knew it, it was everywhere. It didn’t just hit—it built. Slowly, relentlessly, until my tongue was on fire. That sweet pineapple? Gone. Tangy lime? Forgotten. All that remained was fire, and it wasn’t going anywhere anytime soon.
As mentioned previously, first I showed it to a bunch of people, and made a bunch of jokes about leaving it somewhere for someone to eat. (I like likes in real life also... )
Sorry I missed the invite.
No exciting pictures, but this is what I did:As mentioned previously, first I showed it to a bunch of people, and made a bunch of jokes about leaving it somewhere for someone to eat. (I like likes in real life also... )When it outlived it's likeliness, I sought a way to taste it without regretting it. I decided to make a chili oil. I dried it by keeping it in an oven at 200 degrees for 3 hours, but mistakenly left it in the oven after I turned it off, and the oven was later turned on to 375 and the pepper was thoroughly blackened. Google told me that it should still maintain most of it's heat, so I proceeded with my plan. I smashed up the dry pepper and cooked it on low heat with a half-cup of olive oil and two cloves of garlic for about 20 minutes. I then drained it, and put the oil in a bottle (yes, I labeled it "HOT").It happens to be delicious. The olive oil is high quality and it has a really robust olive flavor, with a seriously hot - but very manageable - aftertaste. I put a little on oatmeal tonight and it was really delicious.Sorry if this was not as exciting as Ushdadude's saga, but it's the story nonetheless.
I think you should send one to @Something Fishy for the post that inspired it all, so we can get a reenactment not on shabbos! After all POIDH…
sounds awesome! i have a few more peppers from the first harvest in the freezer. maybe i'll try that. I was going to roast the peppers before making the sauce but i read online that the fumes can be pretty noxious. did you get that?
