I bought into the Reaper Pepper meme.

[Anonymous No.13134008]

I just made 4 enchiladas with some pieces of reaper inside, my lovely wife agreed to this experiment as well. We have a giant tub of sour cream on hand just in case. What am I in for? There's about 1/16th of a pepper, seeds and all except the stem, in each enchilada. I'll post a pic of the dish when done, the sauce is perfect and quite mild.

I didn't use gloves when chopping, and my wife had to leave the kitchen because her contact lenses freaked out. She actually threw them away.

[Anonymous No.13134012]

op here, i'm afraid to pee or touch my face now even though i've washed my hands three times

[Anonymous No.13134017]

First you want to make sure your tear ducts are dry or else the capascin smoke will cling to the moisture and blind you, so just give your eyes a thorough rub down, no tissues needed since whatever's on your hands already evaporated.

[Anonymous No.13134024]

Just use jalapenos. Anything beyond that is dumb.

[Anonymous No.13134026]

touch your nutsack

[Anonymous No.13134033]

>>13134017
My wife and I are both seasoned pepper eaters and often enjoy a habanero salad in the summer with just habaneros, garlic, fish sauce, sugar, and organic peanut oil.

I figured I'd test her mettle and she raised me a notch, my initial suggestion was to put a few tiny flinders in the sauce, she said put some whole raw pieces in each enchilada.

She's based.

[Anonymous No.13134038]

10 minutes on the timer, then I'll peek at it. Might need another layer of cheese on the top and a couple minutes at 425 to brown it a hair though.

[Anonymous No.13134045]

>carolina reapers

[Anonymous No.13134047]

you and your wife(male) will be fine

[Anonymous No.13134057]

I put five habaneros in my chili yesterday and it was pretty damn spicy. I burned the shit out of my penis and a finger but the food came out alright. My intestines were not pleased and neither was my gf(male) despite dousing it in sour cream and cheese. I actually thought it tasted fine as is. My body just couldn't take it

[Anonymous No.13134066]

It's incredibly good for your circulatory system, recent studies have shown that occasional very spicy meals can lower blood pressure as effectively as common prescription medications, 1-2 times a month.

Could just be Big Curry pushing their agenda though.

[Anonymous No.13134068]

Just eat a slice of it raw to find out. It’s not like it will kill you.

[Anonymous No.13134131]

OK I just pulled the enchiladas out of the oven. The sauce is home grown tomatillos, and three big smoked dried chilies.

[Anonymous No.13134159]

>>13134008
>There's about 1/16th of a pepper, seeds and all except the stem, in each enchilada.
How'd you make sure the chili is distributed evenly throughout the enchiladas at that small a fraction?

You're probably going to end up with mostly mild, shitty enchiladas, and then one bite that utterly rapes your mouth.

[Anonymous No.13134182]

>>13134159
>The reaper utterly rapes and cums in your mouth.
Eh, nothin personal kid.

[Anonymous No.13134197]

Well op? I'm curious to know how they came out. I've tried habaneros and they're weird. It's not like jalapenos (obviously) but I mean in the sense of when I eat jalapenos the heat immediately interacts with my tongue, whereas with habaneros it takes a while for the spiciness to hit and I don't feel it until it's in my stomach. Habaneros have a much better flavor, slightly fruity I'd say behind the spice.

[Anonymous No.13134307]

>>13134197
Shit's for pussies. I ended up using 1/2 a pepper on one of my enchiladas after the first one barely registered hotter than a habenero.

I think it's a meme. Remember, Scoville units are *SUBJECTIVE* but it was still nice and hot, not painful at all.

[Anonymous No.13134378]

Welp it's a meme, they aren't much hotter than habaneros.

[Anonymous No.13134389]

>>13134378

They most certainly are but the shit you get at the supermarket wont be. The scoville level of a pepper is heavily determined by climate, soil, and other growing conditions. An industrial farmed hot pepper wont be as hot as one meticulously pampered in a botanical garden for the purpose of breaking a world record.

[Anonymous No.13134452]

>>13134389
Sounds like pepperfag cope.

I’ll let you know how my movement was in the morning.

[Anonymous No.13134467]

>>13134452

It's not cope it's science. I've had plenty of supermarkrt ghost peppers with less heat than a bottle of fucking franks red hot.

[Anonymous No.13134474]

>>13134467
>It's not cope
Sure sounds like cope you pansy.

[Anonymous No.13134498]

>>13134378
Past a certain point it doesn't fucking matter the scoville level because of diminishing returns. Your mouth can only be in so much spice-induced pain.

[Anonymous No.13134504]

Horrible bait thread, start something about McChickens to redeem yourself

[Anonymous No.13134510]

>>13134504
Hey this thread was for real, the enchiladas came out great. I even posted a pic, that cheese was super nice and toasty at the edge.

[Anonymous No.13134583]

>>13134389
Scoville is a retarded meme. What’s the ppm capsaicin?

[Anonymous No.13134987]

>>13134008
I put a few liberal dashes of Fear the Reaper powder on my eggs most mornings and that usually leaves my tongue numb for a few hours, but it tastes pretty great the first few bites.

[Anonymous No.13136368]

[Anonymous No.13136625]

>>13136368
you must be so proud of yourself

[Anonymous No.13136640]

>>13134024
t. whiter than white

[Anonymous No.13136675]

>>13134008
Make a video of you rubbing one on your wife's clit please.

[Anonymous No.13136733]

>>13134008
I find spiciness from pre-bottled sauces or fresh peppers gets very diluted by heating it up or having it with something that is oily/fatty like sour cream, cheese, a greasy film from ground beef. It just decimates the heat and makes me feel like I wasted it.

[Anonymous No.13136762]

>>13134197
Both habs and ghost peppers have really good flavor.

[Anonymous No.13136772]

>>13134008
You seem adept at gardening, try growing some next year. They'll be much hotter.

[Anonymous No.13136778]

>>13134583

Scoville units are a measure of capsaicin you dunce. Problem is that scoville doesn't just differ between crop yields but individual plants, based on growing conditions, nutrients available, etc. You hear about "world-record" scoville ratings and people assuming it's some kind of cultivar-wide standard, when it's more a measure of potential. Weirdo green thumb types dedicate their lives to creating the perfect growing conditions to maximize capsaicin levels.

If you want to try the "worlds hottest pepper", either buy one local grown or grow them yourself and hope the cultivar and your ability to grow it end up in a hot pepper.

[Anonymous No.13136792]

>>13134066
>Big Curry
kek

[Anonymous No.13136861]

>>13136778
No, Scoville is a measure of how hot something tastes. It’s subjective.

[Anonymous No.13136899]

>>13136640
It's mostly white guys pushing the hyper spicy pepper meme, so this doesn't add up.
Mexican food almost never uses peppers spicier than jalapeno/serrano. Maybe habanero in salsa occasionally.

[Anonymous No.13136905]

>>13136861
https://en.wikipedia.org/wiki/Scoville_scale

[Anonymous No.13137167]

[Anonymous No.13137175]

[Anonymous No.13137308]

>>13136640
You're damn right, my dusky brown helper monkey.

[Anonymous No.13137312]

>>13137167
>>13137175
Not funny, didn't laugh

[Anonymous No.13137456]

>>13137175
>>13137167

Wanna show me that cool hotsauce meemee again? Made me lol out loud xD

[Anonymous No.13137463]

>>13137456
that would mean you would laugh out loud OUT LOUD. Come on...

[Anonymous No.13137481]

>>13134307
How is a unit of measurement subjective?

[Anonymous No.13137533]

>>13137481

the original scoville test from the early 1900's was done using taste testers with the scoville rating generally pertaining to the level of dilution required for the capsaicin to be undetectable.

scoville has been determined scientifically using ppm for decades now but memers still gonna meme.

[Anonymous No.13137550]

>>13134467
>franks red hot
That shit's trash, why would you buy it? Not very hot, and a vile flavor, plus weird ingredients. But hey - at least it's Kosher!

[Anonymous No.13137565]

>>13136905
>is a subjective assessment derived from the capsaicinoid sensitivity by people experienced with eating hot chilis.
Kek, Scoville is a subjective test. Perhaps try reading your own referenced before they blow you out, dunce.

[Anonymous No.13137635]

>>13137565
>I refuse to read beyond the thing that proves me right
Retard. Read LITERALLY the next paragraph.

[Anonymous No.13137664]

>>13134131
You just ruined all that food, what a waste.

[Anonymous No.13137718]

>>13137664
It wasn't even that spicy, please read the whole thread before replying next time, lest you come off like a complete idiot.

>>13137635
A completely different technique that's actually scientific was invented using a gas chromatograph, which has nothing to do with the Scoville test you were talking about, pleb.

[Anonymous No.13137727]

>>13136899

>white people are better at everything. Even outeating the 'ethnics' in hotass peppers

man it feels good to be white

[Anonymous No.13137739]

>>13137718
You just made it up, we have no proof other than your fantasty thread.
Your thread attracted idiots and shills like yourself.

[Anonymous No.13137747]

is it weird that i find jalapeno hotter than habanero?

[Anonymous No.13137801]

>>13134131
Those look dank anon

[Anonymous No.13137812]

>>13134066
Recent studies also showed eating large amounts of super hots caused early onset Alzheimers and dementia.

[Anonymous No.13137813]

>>13137801
Thanks a lot. Believe it or not this was my first ever attempt at enchiladas.

[Anonymous No.13137836]

>>13137718

that scientific test is then converted into scoville, dumbass. a scoville unit actually means something

[Anonymous No.13137850]

Anybody else make enchilada sauce themselves or does everybody here use the canned stuff?

[Anonymous No.13137854]

>>13137850

they don't sell enchilada sauce in my country.

[Anonymous No.13137857]

>>13137854
So do you make your own?

[Anonymous No.13137865]

>>13137857
no

[Anonymous No.13137868]

>>13137865
That's too bad, mine was really good, I was using tomatillos instead of tomatoes, and those smoked flat chipotles.

[Anonymous No.13137877]

Looks like the chipotle / tomatillo combo is somewhat established already, I was just whipping the sauce up from what I had on hand. I also threw some cumin in there for fun.

[Anonymous No.13137891]

so eat the other 15/16th?

[Anonymous No.13137922]

>>13137891
You didn't even read the whole thread, did you? How embarrassing for you. In the future, please read the whole thread so you don't make an ass of yourself.

[Anonymous No.13137943]

>>13137812
These peppers aren't even that hot though.

[Anonymous No.13137945]

>>13137922
are you autistic?

[Anonymous No.13137965]

>>13137945
Please try to stay on topic. This thread's about the Carolina Reaper and how it's actually not really that hot after all.

[Anonymous No.13137969]

>>13137813
You mean your first ever attempt posting a picture of someone's enchiladas on ceekay?
Good job anon.

[Anonymous No.13137994]

>>13137965
Holy shit new /ck/ is gay

[Anonymous No.13138002]

>>13137969
This thread seems to have upset you, anon. Are you angry that people aren't bumping your paid, promotional threads?

Sad. Just so you know, I'll bump when you sage. Remember, you shouldn't use sage as a downvote by sageing threads you don't like and then bumping the advertorial threads which you DO like.

[Anonymous No.13138027]

So does anybody else here have any experience with the Carolina Reaper or am I the only person on /ck/ who has ever even tried it?

I do know we have a lot of fearful people who can't handle spicy food, and these people try to cope by claiming spicy things are a meme. That much is obvious to anybody browsing the catalog. But are there people here who AREN'T gigantic pussies when it comes to spicy food excepting myself?

[Anonymous No.13138095]

>>13136899
Yeah Mexicans eat plenty of spicy foods but don't go around looking for the hottest peppers they can shove in their bodies. Salsa macha, made from chile de arbol, is pretty spicy but still delicious. It's not just spice burning your mouth. It's got a legitimately nice flavor to it. The higher you go, the harder it will be to appreciate the flavor with the capsican destroying your senses anyway. My step mom is Mexican and she (and me too after learning from her) generally uses poblano and ancho, jalapeño and chipotle, serrano, habanero, guajillo, "new mexico" (think it's just dried anaheim but they get sold under a bunch of names), arbol. Jalapeño, chipotle, and poblano are the ones we tend to use the most. Lots of great flavor, a bit of kick that can vary depending on the batch. Sometimes jalapeños are barely spicy like weak poblanos and other times they'll make your eyes water and burn your hands if you didn't wash the properly after handling. I noticed in Mexico that they usually had a few different fresh salsa at each table of taquerias but also lots of restaurants and there would usually be a decently mild (by Mexican standards so no capsican-free but not too intense), a medium one, and a spicy habanero or other hot chili pepper one. Most people I ate with went for medium or "mild" and used the "hot" sparingly. It's not like they are in a constant pissing contest of eating spicier than everyone else. It's just a normal part of their cuisine that they eat daily.

[Anonymous No.13138105]

>>13138027
Well I have a mystery for you all. Few months ago I got a homegrown Carolina reaper from a friend, and used a third of it on a kebab dish I made (I later learned that my friends use like 1/6 for same amount of food, should've researched first). Just a little frying was involved. Sure, it was too much, because the spiciness overwhelmed all other aspects of the dish, but nothing hellish. 15minutes of hotness easily counteres with a half glass of milk.
But one time I ordered some basic curry dish, where they had a spiciness scale from 1 to 3. This dish was a 2. I have never been in such pain from eating something, I mean, tears fell and saliva produced in an unremarkable manner. And the shits, holy fuck. I thought that I might have broken my stomach and intestines or something.
SO WHAT THE HELL DID THEY PUT IN THAT DISH?? The chef was some basic nordic guy, not an indian hotman flamio fucker. I used to use after death sauce, but this experience put me away from any kind of chili for a long time.
Pure capsaicin? Why would they fuck with me like that? An accident?

[Anonymous No.13138121]

>>13134057
I've been meaning to buy gloved for cutting chilis. I'm going to do this now. It's a pain in the ass to try not to get it all over my hands or as least possible then wash them 4 times over like a doctor going into surgery. I sometimes wear contacts, and I just can't risk hours of eye watering and redness. Plus I have a dog and 2 cats who I groom and could never forgive myself if I wiped their eyes and put them in horrible pain.

[Anonymous No.13138132]

>>13138027

>dude just intentionally induce the sensation of your mouth being on fire, you aren't a pussy right? only pussies eat for flavour.

[Anonymous No.13138140]

>>13134131
My only issue currently is the American style cheese. Enchilada should have some red or green salsa and crema during the bake then be topped with crumbled queso fresco. Not "Mexican cheese blend", which isn't even Mexican. They probably still taste great if I ignore the habanero for now, but I really prefer legit Mexican dishes.

[Anonymous No.13138206]

>>13138140

mexicans didn't even have cheese or tomatoes until foreign occupation, if you want to argue "authentic"

[Anonymous No.13138229]

>>13138206
I guess we could argue like that over tons of cuisines that changed after new influences. I'm just saying that what I would get in Mexico today, from Mexican family today, or want to make for myself today, wouldn't have Mexican cheese blend but crema and queso fresco, which I specifically prefer in taste. I'm not worried about it being "authentic" even if it tastes shitty. I also like Taco bell a few times per year and all kinds of abominations of different cuisines.

[Anonymous No.13138283]

>>13138105
I bet they put in pure cayenne powder.

>>13138132
It's not that hot though, unless you're a total pussy.

[Anonymous No.13138621]

>>13138095
None of those Mexican chilies are even spicy though.

[Anonymous No.13138630]

>carolina reapers

[Anonymous No.13138652]

>>13138621
Reigning in my point that they don't seek out the highest capsaicin suicide bombs and just eat pleasant tasting food with good flavor.

[Anonymous No.13138688]

>>13138652
Or maybe they’re just pussies and only white people can handle truly spicy food.

[Anonymous No.13138690]

>>13138688
No. Stop trying so hard.

[Anonymous No.13138701]

>>13138690
I actually believe all the non-whites are in fact pretty wimpy when it comes to spices. That’s why the Reaper had to be bred by a white male in the USA.

[Anonymous No.13138702]

Stick your finger in yorlur butthole

[Anonymous No.13138703]

>>13138688

You realize spanish are white

[Anonymous No.13138707]

>>13138229

Like how you dont even know that tomatoes are native to south america.

[Anonymous No.13138708]

https://youtube.com/watch?v=vX8ri6fHfps

[Anonymous No.13138719]

>>13138707
What are you even trying to prove? I just said that I'd rather enchiladas with crema and queso fresco than shredded cheese blend. I wasn't even saying that this >>13134131 is bad just that personally I'd want it made slightly differently.

[Anonymous No.13138726]

>>13138703
Depends heavily on the region.

[Anonymous No.13138728]

>>13138719
Just so you know, it’s impossible to find crema without all kinds of frightening shit added any more.

[Anonymous No.13138748]

>>13138728
Like what?
>Ingredients: Pasteurized Grade A Cream And Milk, Guar Gum, Carrageenan And Potassium Sorbate (to Maintain Freshness).
Yeah things bought from the store have preservatives. Just make your own cream and buttermilk crema at home.

[Anonymous No.13138767]

>>13134024
t. never experienced the pleasure of the humble serrano

[Anonymous No.13138775]

>>13137718
>gas chromatograph
people who actually know what this is just call it GC or GC/MS. Nobody says "gas chromatograph"

[Anonymous No.13138811]

>>13138748
I don’t buy products with filler gums (used to conceal poor quality ingredients) or preservatives. I buy Daisy sour cream precisely because it doesn’t have the frightening adulterants that all Mexican “crema” (really just a gum based part dairy gelatinous artificial cream) and other products have,

That shits for goyim.

[Anonymous No.13138832]

>>13137965
No one is buying your meme pepper because the ceiling of hot has long been reached and now it's all about flavor.
Sorry about your acreage, pul them up and plant a more flavorful pepper.

[Anonymous No.13138842]

>>13134008
Well, how did the wife do with the peppers? You should probably post a picture of her feet, to make sure shes alright

[Anonymous No.13138843]

>>13134017
Delightfully devilish, anon

[Anonymous No.13139245]

>>13138832
>implying I'm shilling these peppers
They don't taste any hotter than a habanero to me. Isn't their supposed heat the entire selling point?

You're just really sore about spicy food. My bet is you're a wimp and can't handle anything hotter than a sweet banana chile.

[Anonymous No.13139299]

>>13138140
I didn't use "Mexican cheese blend" nor would I ever buy pre-shredded cellulose with trace cheese added.

It's my locally produced cheddar, which is quite mild, and which I get in big hunks real cheap because I know the cheese makers.

[Anonymous No.13139335]

>>13138811
I actually really like daisy sour cream especially from the squeeze bottle so I know no bacteria have touched it. Nothing wrong with that.
>>13139299
Totally fine as well. I just prefer crema and queso fresco. I wouldn't turn away the pic you posted. It's just a small preference that I think tastes better is all. I',mm sure it was awesome/

[Anonymous No.13139355]

>>13138811

imagine being this paranoid.

[Anonymous No.13139379]

>>13138630
what is this numale bullshit

[Anonymous No.13139403]

>>13138767
>serrano
my man

[Anonymous No.13139415]

>>13139335
It was pretty tasty for a first try. I make my own cheese and fresh cheese such as you speak of is the phase one beginner cheese to start with, so maybe next time I'll just make some and use that.

>>13139355
>avoiding adulterants and questionable "preservatives" is paranoid
AECOM shill confirmed.

>>13139379
One of our board shills is a total wimp and can't handle spicy food, so xhe has embarked on a multi-month campaign to portray anybody who enjoys spicy food as a soyboy. It's pure copeseethe.

[Anonymous No.13139472]

>>13138775
Thanks for the free sperg show

[Anonymous No.13139794]

So is OP still around? What a great looking meal.

[Anonymous No.13139807]

>>13138775
on Forensic Files they constantly say gas chromatograph, and mass spectrometer.

Not sure what you're talking about here, anon. I think you took a wrong turn somewhere.

[Anonymous No.13139895]

>>13139820

[Anonymous No.13139897]

>>13134033
>My wife and I are both seasoned pepper eaters

[Anonymous No.13140119]

>>13139794
Yeah, thanks anon. I have nine of these pussy-assed “reaper” peppers left, I might make a tomatillo salsa with them.

[Anonymous No.13140124]

>>13138775
Using specialty parlance in the company of laymen is unacceptably arrogant you socially inept moron.

[Anonymous No.13140125]

>>13139897
>pepper pussy who can’t eat spicy foods detected

[Anonymous No.13140134]

>>13138140
Most normal people cook for flavor not "muh authenticity"
I'll put whatever the fuck I want on an enchilada. If Mexicans don't like it(it's usually soifags complaining not Mexicans tho) they can go get donkey fucked. There is nothing special about "legit" Mexican dishes.

[Anonymous No.13140140]

>>13139897
>t. whitey

[Anonymous No.13140146]

>>13140134
It's not an enchilada anymore tho

[Anonymous No.13140156]

>>13140134
Many authentic foods are disgusting and made for poorfags in shit hole nations. Americans graciously clean up the recipes, add actual delicious variation, and the result is almost always better than authentic.

Authentic Pho, from Viet Nam, for example, is disgusting. It was only when Vietnamese-Americans started making it and targeting the American palate that the dish attracted attention and gained fame.

[Anonymous No.13140364]

>>13139245
>You're just really sore about spicy food. My bet is you're a wimp and can't handle anything hotter than a sweet banana chile.
Ok bro I owe you my Nirvana CD and a set of acid-washed jeans.

[Anonymous No.13140400]

>he never ate a pepper x

now those pack a punch, I got my hands on one once

[Anonymous No.13140518]

>>13140400
>>13140364
Still coping? Amazing.

[Anonymous No.13140561]

>>13140156

what a terrible, terrible post.

[Anonymous No.13140571]

>there are people calling OP a soycuck when OP is married and they're busy shitposting on /ck/

lmao the ironing

[Anonymous No.13140658]

>>13140124
>parlance
>laymen
>inept
bad to using the fancy word in front of the people not so fancy

[Anonymous No.13141881]

>>13139897
based