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/ck/ - Food & Cooking


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12782687 No.12782687 [Reply] [Original]

Anyone here ate/used incredibly hot chilis in recipes? I have some ghost peppers growing in my garden and they are ready to be harvested soon. What should I even do with them?

>> No.12782713
File: 3.66 MB, 640x360, supa hot fire.gif [View same] [iqdb] [saucenao] [google]
12782713

>>12782687
Call me Super Hot 100 degrees
Cause I'm super hot, boiiiiiiiii

>> No.12782745
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12782745

>>12782713
Based reply, but for real I want something to do with these and I wonder if any of you guys have eaten them whole?

>> No.12782768

>>12782713
It's:
They call me supa hot boi
(Call him that, call him that)
Hunnid degrees, leather jacket,
Cause I'm supa hot boooooooiii

>> No.12782780

>>12782745
Hot peppers are usually not great just eaten whole. I've done a habanero whole and the initial flavor was nice but all that unmitigated heat felt pointless and a little uncomfortable. I usually don't find much use for a chili in a dish any hotter than a chile de arbol. I mostly use serranos or jalapenos. Folded into omelettes, used in stir fries, add raw to soups or stocks for kick. Most of the use you'll see for hotter peppers will be in Asian dishes. Easiest thing would be pickling or hot sauce/ salsa making

>> No.12782791

>>12782687
I've had Dorset Naga and Scotch Bonnet. They were so insanely hot that it was impossible to eat one whole chili, or use them fresh for cooking. I ended up drying them and grinded them to powder, then used the powder for almost 5 years (and even gave some of it away).

>> No.12782912
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12782912

i've had most of the well-known ones
what i like to do is just slice and fry up the pods with garlic and onions and sometimes a mild pepper like a bell pepper. doing this with a reaper will take some of the heat away, but they will still be incredibly hot. but i do that about once a week and just store it in tupperware to eat throughout the week as a topping or a side.
pic related is just reapers from my garden last year fried in oil with nothing else. i'd say it's a 10% heat reduction which makes them manageable to just eat
if you have a dehydrator you can do that and then throw them into a food processor and make flakes for a topping. dehydrating doesn't reduce the heat though, and also be careful of fumes when you dehydrate them because it will fuck you up. i do it in my garage with the doors open

>> No.12782918
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12782918

also if you're growing pods, always cut them open to check for fungus and mold and all that shit. they can look perfectly-fine from the outside and have insane mold on the inside
nasty-looking things

>> No.12782935

>>12782687
Why not make hot sauce?
You can make different flavors and they'll keep basically forever if properly canned/sealed. You can dilute as much as you need to make the hot sauce palatable.

>> No.12782946

>>12782687
For breakfast I made some Nongshim™ Shin© Black® Ramen and added

>2 dried ghost peppers.
>2 dried Arbol chiles.
>Some Sriracha.
>Some Sriracha garlic paste.
>Slap Ya Mama Hot seasoning.
>Cayenne pepper.

it was pretty good
the heat gets dispersed all over the soup so you can just eat the peppers after you drink the broth it won't hurt you

>> No.12783085

>>12782935
Good idea. Fermenting hot sauces reduces the heat a bit. I made habanero/tabasco and at first it was pretty hot but after 1 month or so it had mellowed a lot.

>> No.12783098

>ghost peppers growing in my garden and they are ready to be harvested soon.
You were foolish to waste time growing a meme chili, but since you have them make a hot sauce with them.
You can take advantage of how they've only got one note by using the sauce in a diverse array of dishes whose flavor profiles are complete sans spice.

>> No.12783104

>>12782918
Holy shit for like 4 years I thought I've been doing something wrong. Maybe 1 in 3 of my ghost and Carolina reaper peppers is full of black mold. You can sometimes tell because they will turn red prematurely with a yellowing stem. They're the only peppers in the garden that do this.

>> No.12783112

>>12782946
>I bought an overpriced brand of instant noodles and then drowned out the flavors with seventeen competing disharmonious peppers and sauces
It's your money man, but with what you're doing a 10 cent salt brick would taste exactly the same as the 2.50 you're spending.

>> No.12783117

Hot sauce. Use the ghost peppers with a milder pepper like Fresno. Lacto ferment and blend.

>> No.12783121

>>12783112
literally nothing you said is accurate

>> No.12783153
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12783153

>>12783104
yeah dude
it's just the way it is. i've tried to grow many superhots but now the farmers almanac called for a hot summer so i scrapped the rest and am trying ghost peppers because they like hot and dry
but with any pod you really need to slice it and look for mold. i don't know why this is the case, but it has nothing to do with the weather, and nothing you can control. i wouldn't be surprised if it's because superhots are not established strains. i've planted seeds that are supposed to be x and they turn out to be y because there isn't a history of stable breeding
it's called the calyx, and if it turns prematurely, that's definitely one you want to slice and check out before you use it
pic related was a "reaper" seed
looks like a picture-perfect scotch bonnet

>> No.12783175
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12783175

you get pods on the same plant that are vastly different
look at that. that looks like a moruga scorpion or a reaper
it's fun because it takes me back to when i smoked weed the first time and it did nothing but i was 14 so i pretended to be high
either way it is very nice to have a thread on this board about superhots because it's a really interesting and we've made it this far without some dickhead posting the soiboi bullshit

>> No.12783326

>>12783175
>you get pods on the same plant that are vastly different
My ghosts are like this. Some pods look like normal ghosts, but maybe 1 in 10 has the scrunched up tail like something in between a scorpion and reaper.
They're the worst for stomach cramps too. Oddly the hotter reapers don't fuck me up as bad, usually. The first time it happened I legitimately thought my Aorta was dissecting.

>> No.12783516
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12783516

>>12782687
>>12782713
>>12782745
>>12782768
>>12782780
>>12782791
>>12782912
>>12782918
>>12782935
>>12782946
>>12783085
>>12783098
>>12783104
>>12783112
>>12783117
>>12783121
>>12783153
>>12783175
>>12783326

>> No.12783551
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12783551

>>12783326
the only way to mitigate capsaicin cramps is to have a full stomach
i've been bent-over by a sauce made from ghost peppers where the ghost pepper is like the fourth ingredient, and i've had vicious chocolate bhutlah pods that were hotter than any reaper i've grown or ordered, and there was nothing
and i experimented with this when i was growing a lot of peppers and the only thing that works is having a full stomach. doesn't matter what it is from what i can tell, just put something in there. i've been on the floor for a half hour trying to massage it down from my stomach, sweating and trying to massage it out
>>12783516
you clicked this thread for that?

>> No.12783797

>>12783098
He can also add other vegetables and fruits to change the flavor of his fermented hot sauce. Carrots, tomatoes, garlic, onions, mango, etc. The world's your oyster when making hot sauce.

>> No.12783816

>>12783516
When you return to school this fall, pls attempt to have conjugal relations with your sexual attraction of choice. In your case, I suspect it will be a feminine tranny with a penis.