hottest pepper article

[Fusion_power]

This one is worth a read. Please leave in general discussion for a few days and then move to pepper.

http://www.newyorker.com/reporting/2...a_fact_collins

[Worth1]

It seems as though most of the goofballs eating these things are from up north.

Back when I was young you almost had to import hot peppers from the south to even get any.
Now they are all the rage and people are tasting the pure stuff at small private gatherings in their homes.
They like the so called high they get from the pain.
Worth

[jack03111969]

this was my first year growing super hots I only grew bhuts aka red ghost peppers. ate only one whole on back about 6 weeks ago the burn was intense for 15 minutes after it went away I did have a nice high feeling...........................

[mecktom]

Great article.

[bower]

That was a good chuckle! Gastromasochists indeed.

Personally I only like pepper up to the point it hurts. Call me Wuss.

I am afraid of the weppers.

[kurt]

Nice that the article mentioned Pepper Joe and his shenanigans.

[Wi-sunflower]

Wow, long article.

I'm on the beginning of page 6 and there is a "next" at the bottom of the page. But very interesting.

Carol

[ContainerTed]

I think the high is really misinterpreted. After a brief ordeal with a Thai Chilli, I am convinced that the after-feeling really comes from the death of lots of brain cells. The more brain cells that die, the more hot peppers the fools want. As the person's intelligence quotient drops, they are helpless to deny their bodies the pain. This process finally ends with the full attainment of "Terminal Ignorance".


Says Ted who is a self-professed pepper wimp.

[Mischka]

Originally Posted by kurt

Nice that the article mentioned Pepper Joe and his shenanigans.

The irony here is that a world-record flaming a**hole will sell you something that will make you suffer from one.

[mdvpc]

I like chiles, hot chiles-part of our regular food, but the ones they are talking about don't taste good to me-they just burn.

[Sun City Linda]

That was a really good article, thanks for posting it.

[Worth1]

Ive been mulling over the idea of making chili con queso for a snack and this thread has talked me into it.

Worth

In my humble, uneducated; opinion, the sensation of taste isn't worth discussing with any pepper hotter than a Habanero. My goal is always about the search for the best taste, not the most pain. I believe the best taste resides in the Habanero and the second best pepper taste resides in the lowly Poblano. If it is hotter than a Habanero, it has no descernable taste in my mouth. I can't seem to activate my taste buds while they are being roasted by a flame thrower. I can remember when the Habanero and Scotch Bonnet were touted by the chili heads as the "The Worlds Hottest Peppers". I'm growing the "Trinidad Morugo Scorpion" next year. I don't have the courage or desire to actually eat one, but I do want to see what they look like in my garden. I may dry and grind some into a powder and then blend it down with some variety of heatless, tasteless, pepper to see if they have any taste.

Ted

[tlintx]

I had a salsa sampler in San Diego, supposedly one each of ghost, "naga", "scorpion" and habanero. The flavors could best be described as "nothing but heat" to "heat plus the taste left in your mouth after barfing up last night's pizza".

I'm pretty sure there was fudging going on about the ingredients (or maybe they were using extracts?), but if you fail to impress me (pretty wimpy) with your "hot" salsa, you've failed on a fundamental level.

[Worth1]

You have to be ready to taste the flavor.
You can taste the different peppers about 6/10ths of a second before the flame thrower turns on.
You have to chew and breath out your nose at the same time.
Another method is to chew and gargle the pepper while your head is turned back while breathing out your nose.
After that you then judge the heat.

It is obvious you haven't been properly and formally trained or of the proper breeding.


Worth