/ck/ - Food & Cooking

>>6638754
Hell yeah and their damn good, I'm almost out, I bought a 3/4 oz bottle of powder, it costed about $25, one shake of that is pretty hot, but not just hot, it's flavorful too. I prefer chocolate habaneros but they're not in season and they're a pain in the ass to get. Not only are they really hot and taste great but the heat will last during a long cooking process unlike IMO orange habaneros.

>>6553466
I used to have to live with a roommate, he used to grab my chocolate habaneros for his Chelsea fag shakes. I got outta there as fast as possible.

>>6454392
Thanks but arg, it's too late. I already froze the remainder of the celery that I have. Next time I'll try your suggestion.

Both suggestions are good and I've frozen veggies before. I think what I'll do next time is try both ways and do a compare and contrast on them after a week or so.

I freeze certain chile peppers that I can get for just a short time of the year, I buy a ton of them, chocolate habaneros, then freeze them so they last an entire year, until I can get more.

That time of the year varies, it's generally a two week window between late September and early November. The window varies with the harvest and weather conditions.

The good old fashioned sliding window.

>>6161070
... forgot the pic

>>6102611
I have a bottle of the powder ,they're great. The thing is to not overestimate the things.

The taste is really nice, but very hot, which is generally why I don't buy this stuff... I do get sick of these morons with the "ghost" crap from india.

It's funny seeing these indians push their inferior "ghost" crap with marketing morons.

Reapers are good they have a nice flavor, but so what? Personally I like chocolate habaneros when I can find them, and that's only during a few weeks out of the year.

Red Savinas used to be the hottest, but the chemical taste is kind of nasty. Same with ghost peppers that came afterwards. Now the good stuff. Trinidad Scorpians, Trinidad Moruga Scorpians, and Carolina Reapers.

Sometimes one or two comes through with nice flavor and some heat. It's not all about heat, flavor is first. Most folk don't understand that.

My overall favorite are the choco habs.
They have a different flavor than the orange habaneros, they're quite distinct.

The heat level is high than the orange ones as well, and it lasts through long cooking, so the heat and the flavor lasts if making a stew or chili which takes hours.

It mellows as well.

I don't have a single favorite. I've been through to enough to know the ones that I dislike but there are a bunch that I like, I find them or they find me, from time to time.

Just chopping up the real peppers is good too, but they're not always in season or available. Powders are good too, I have a a jar of powdered Trinidad Scorpians, another of Carolina Reapers. Those things are mean, if I was going to crush those up myself I'd likely need a biohazard suit.

So really it depends on purpose, amount of time, availablity of fresh peppers, etc etc etc.

Pic related, it's a variety of habaneros, not chocolate covered.

>>5630251
Chocolate Habanero, it's hot and it has a lot of flavor. It's a variety not dipped in chocolate btw... cheers.

Here in the NY, I can get them for about a month in harvesting time between about September to November, it really depends on the harvest time as to when they'll be available in the North East of the USA.

>>5470627
Chopped up a bunch of brown aka chocolate habaneros one day to add to some chili I was making, so when done I preceeded to wash my hands, then while the chili was cooking my girlfriend seduced me so I fingered her and I heard a shreak. Clearly I didn't wash my hands enough. She didn't let me forget that one for a week or so.

Now I always remember to wash my hands at least three times after chopping up chile peppers, especially the hot ones.

Another bad experience is taking out contact lenses after chopping chile peppers, that really hurts, luckily eyes are resiliant and that pain goes away pretty fast. That's some sharp but short lived pain.

Then of course take a whizz after chopping chiles, after holding muh dik that's more of a long slow burn.