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Forget the chillies on their own: what is the fiercest concentrate, or conncoction that you know?
I ask because I have a friend who's on a chilli kick - in seek of the ultimate hot experience. He laughs in the face of bird's eye's. The hottest Thai curry is but a bit of spice on the tongue. A proper Indian P(h)all curry is a pleasurable experience, and he has beaten the challenge of every restaurant he's been to in London, across every cuisine, and is still seeking more.
Someone in our local London pub hints, but merely hints, that there are 'other things out there' that we in the UK do not have the stomach for - stuff that requires you to sign a release form before it is sold...
Does such stuff exist? Regardless, what's your hottest?
Syzygy
My b-i-l pops Scotch Bonnets as if they're peanuts. Don't know WHAT he does for "really hot". He lives in New Mexico, and the hottest Hatch chiles are mild to him. Next time I talk to him I'll ask him about "really HOT"....
[Edit: it's "chile" if one is speaking of peppers and their cousins, "chili" if it's a sauce or such made of "chiles"....]
Try larb moo (minced pork) or som tam (papaya salad) at regular Thai spiciness and it is sure to blow your socks off.
Edit: it's "chile" if one is speaking of peppers and their cousins, "chili" if it's a sauce or such made of "chiles"....
Not in the UK; it's chilli in the singular & chillies in the plural.
And, just to confuse things, a dish of mince, tomato, kidney beans and chillies (in the plural) is called a chilli (spelt in the singular, but meant in the collective).
Syzygy
Try larb moo (minced pork) or som tam (papaya salad) at regular Thai spiciness and it is sure to blow your socks off.
Recipe please (and indication of, which/what amount of, chillies used)...
Send me a 'sticky' if you wish...
Syzygy
The bird chilli (which is a very small chilli) is commonly used in Thailand and is among the hottest in the world.
I believe there is one hotter but forget its name.
I am sure you already know that with a chilli it is not the skin but the seeds that give the hit. Cooking with bird chilli's requires a good cleaning of the hands afterwards.
So, there are Habanero's and Scotch Bonnet's. Hmm.
I ask because I have a friend who's on a chilli kick - in seek of the ultimate hot experience. He laughs in the face of bird's eye's. The hottest Thai curry is but a bit of spice on the tongue. A proper Indian P(h)all curry is a pleasurable experience, and he has beaten the challenge of every restaurant he's been to in London, across every cuisine, and is still seeking more.
Emphasis added
What's hotter..?
Syzygy
I love hot stuff...and usually load it on. But with wasabi......i'm very very liberal with it ;-)
To get a hotter experience, you need to choose optimizing preparation methods. the seeds are usually the hottest part of the pepper, so the more seeds are involved, the more pain you'll probably feel. Cooking kills the volatile oils, so raw is better... plump, fresh peppers are hotter than ones that have been festering in the grocery store for a week.
Though it might not rate as high on the hot scale as munching a handful of raw chilies, try this recipe, which my weird friend used to eat:
cut the top off a HABANERO and hollow it out. Save the innards. Mix a paste of equal parts WASABI and CHEESE WHIZ, and add the habanero seeds and some bread crumbs. stuff the pepper with the cheese-wasabi mix, then put it in the microwave for 15 seconds or so - just long enough to make the cheese gooey. eat with caution.
I doubt it tastes all that great... I'm pretty sure it was just a macho thing.
Ever had a "prairie fire"? it's a shot of equal parts tequila and tabasco... for a thrill replace the tabasco with one of those gourmet super-hot asswhupping sauces. some people really dig that...
[answers.google.com...]
Ingredients:
Oil for frying
2 chicken breasts, chopped into bite size pieces
Dave's Insanity Hot Sauce [davesgourmet.com]
1 jar cook-in mild curry sauce
Rice to serve
Method:
1. Using the sharp end of a skewer or other narrow sharp implement, cut a tiny hole in 1 piece of chicken and carefully inject a few drops of Dave's Insanity Hot Sauce.
2. Fry the spiked piece of chicken individually until sealed.
3. Put aside the spiked piece of chicken, clean out pan and replace oil.
4. Fry the remaining chicken until sealed, and then add the spiked piece of chicken.
5. Proceed with recipe on jar of cook-in curry sauce; or your own favourite "mild" curry recipe.
;)
Does such stuff exist? Regardless, what's your hottest?
19,467.
Syzygy
UKchilefarm [chilefarm.co.uk]
Good God!
Syzygy
They are very, very hot. When I lived in Texas, I grew them in my back yard, and a couple of them made just about any dish incredibly fiery.
Here in Mexico, one of the nicest chiles you can get are fresh Chile Manzano [theproducehunter.com]. They are about the size of a plum, and the first time I tried one I used a whole one in the dish I was making. Nowadays I use half :). They are yellow much like a sweet yellow bell pepper, and have round black seeds.
They are pretty much my favorite nowadays, though I use a dried chile for my spicy mashed potatoes. They call it "Cascabel" (which means rattle, because you can hear the seeds rattling inside) or or "Rojo" because they are red. They are usually about 4 - 6 inches long, with a tapering point - generally medium to hot.
Spicy Mashed PotatoesWash and cube small (lemon sized) unpeeled white potatoes.
Put cubes into large pot with a 1 1/2 table spoons of salt and water.
For every 2-3 potatoes add: 1 dried chile Cascabel pod (broken in half, stem removed), 1 garlic clove (mashed), and some fresh ground black pepper (according to taste).
For every 6-8 potatoes: add 1 diced bermuda onion.
Cover and boil until potatoes have softened sufficiently.
Pour through a colander, then dump everything into a large mixing bowl.
Add butter and milk and fresh cream to taste and mash the potatoes as much as you like. Sometimes the softened chile pods need to be ripped into smaller portions, which I just do by hand.
I personally like my mashed potatoes with a bit of texture, so I leave them a bit lumpy.
They go great with steaks, grilled chicken breasts etc, they taste great have bright red and purple flecks from the chile and onions with adds some nice color to the boring "mashed potatoes" on your meat and potatoes dinner.
Authentic New Mexican Green chilis from Hatch are a treat. Bueno brand frozen green chili is the best in terms of frozen. Of course, fresh roasted from the roasters on the streets of New Mexico during the fall are the best. I have eaten them on pizza, eggs, Italian food, and dessert.
Authentic New Mexican green chilis can be hot, but not neccessarily the hottest. Nevertheless, they are versatile and tasty.
Syzygy
Man most indians dont have them on teh menu, they are hot.
Use milk or beer.... milk is probably better overall, but may not fit with the theme of the meal. Beer is the usual drink of choice in Tex-Mex restaurants for a reason....
