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Old July 26, 2016   #31
BigVanVader
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I find that after years of eating hot food almost daily and making my own salsa with anything I grow including super hots that heat is very relative for me. I made some salsa this past weekend and I thought the heat was medium. My wife tried it and is still mad at me. She said it was like eating pepper spray, but I honestly cant believe that my taste buds have gone that heat-blind. Reminds me of the story a Spanish guy told me about how they put hot sauce in babies bottles in Mexico to get them used to hot foods. I dont know if that is true but it would make sense I guess.
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Old July 26, 2016   #32
BigVanVader
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from your link:

"Try eating a fresh pepper, then drinking some hot tea, or coffee. A habanero gosh darnoodley near feels like a bhut. The burn just doesn't last as long. "

I do this all the time, I love the way coffee taste when eating hot peppers. Especially ones dipped in dark chocolate. If you need to wake up really fast I suggest trying it.
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Old July 26, 2016   #33
Worth1
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Quote:
Originally Posted by BigVanVader View Post
I find that after years of eating hot food almost daily and making my own salsa with anything I grow including super hots that heat is very relative for me. I made some salsa this past weekend and I thought the heat was medium. My wife tried it and is still mad at me. She said it was like eating pepper spray, but I honestly cant believe that my taste buds have gone that heat-blind. Reminds me of the story a Spanish guy told me about how they put hot sauce in babies bottles in Mexico to get them used to hot foods. I dont know if that is true but it would make sense I guess.

My mother fed me hot peppers as a very small child with buttered toast.
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Old July 26, 2016   #34
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Here's something to spice up any food!

http://peperita.it/vendita-on-line-p...ana.asp?id=371
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Old July 26, 2016   #35
Starlight
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My oh my!!!!! I sure hope they have a good warning label somewhere on that container.


Worth... What is in those armadillo eggs?

Nematode... Thanks for the tip about using the alcohol to tone down the heat. That popper recipe sounds so good, since it has bacon in it. Yum!
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Old July 26, 2016   #36
Worth1
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My oh my!!!!! I sure hope they have a good warning label somewhere on that container.


Worth... What is in those armadillo eggs?

Nematode... Thanks for the tip about using the alcohol to tone down the heat. That popper recipe sounds so good, since it has bacon in it. Yum!
I have no idea but the peppers and cheese it is a pictuer pulled from the web.
But they are easy as all get out.

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Old July 26, 2016   #37
ScottinAtlanta
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I take a thin slice of a Bombay Morich or 7 Pod Brain Strain in the morning, and it gets my mental processes going. Hot peppers are the natural crack.
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Old July 27, 2016   #38
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I don't use or believe in coolants. But since so much of the experience is subjective, you may have a different opinion.

Just plain old cold is numbing, and at least seems different than "the burn".

Capsaicin is oil soluble, so an oil-heavy coolant such as butter or cream will reduce the total load, but what is in the taste buds isn't coming out. Best used protecting the fingers when cutting pods.

Capsaicin is alcohol soluble to a certain extent, but it takes a lot of alcohol to soak out a dozen peppers. There are other applications of that alcohol that are more affective of the experience.
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Old July 27, 2016   #39
EPawlick
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Quote:
Originally Posted by Nematode View Post
Hot pepper poppers

Hot peppers
1 lb Bacon fully cooked
1lb Cream cheese
Rosemary
(Alcohol if required)

Oven or grill @450

Use peppers conducive to cutting lengthwise and stuffing, think jalapeno, cherry pepper like that.
Cut in half stem to blossom end.
De-seed.
Check for heat level, if they are too hot, soak in vodka or other alcohol for 10-30 min till they mellow out. The heat goes to the alcohol, use caution if you want to sample it.
Chop bacon and rosemary and mix with cream cheese, fill pepper halves with mix, and place in baking pan, cook till done, somewhere around 8-10 min. They are best if pepper is not too floppy.

Easy prep tip, bake the bacon in the same baking dish as you will bake the peppers.
I usually do bacon at 425, and fork it around 3-4 times while its cooking in the oven.
Never any left overs of this one.

My personal chef (dh) took on your Jalapeno popper challenge with a twist. Preparation was easy and they weren't too not!
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File Type: jpg WP_20160726_18_20_06_Pro.jpg (278.9 KB, 24 views)
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Old July 27, 2016   #40
Salsacharley
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Nice presentation!
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Old July 27, 2016   #41
Nematode
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getting hungry!
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