How many chilis can you eat?

Zom · Post by **Zom** » Sat Feb 24, 2007 6:23 pm

After learning that the wizard of AZZ is prepping his greenhouse for a crop of naga jolokia chilis this season, I thought I would check out how hot these chilis really are.

According to India Daily, a 25 year old woman ate 60 of these chilis IN ONE MINUTE in August last year.

I'm impressed: I couldn't eat 60 bell peppers in a minute.

The hottest chili I have eaten so far was some little b'stard that I rather tragically mistook for a cherry tomato in a Manhattan Delhi. I don't know what it was, but I was rasping for an hour after that episode.

Rightupinthere · Post by **Rightupinthere** » Sun Feb 25, 2007 9:58 am

I can safely say that I couldn't even eat one of those.

Post by **ZiggyZoomba** » Sun Feb 25, 2007 10:56 am

I'll let you know come August...

I'm not big on eating mass-quantities of chiles, but do love to see how hot I can take it. Grew Red Savinas 2 years ago and they were painful, but fun!! I'm guessing the jolokas will be similar. I'm not planning on sitting down with a dozen of them and popping them in one after another though.

CapitalFalcon · Post by **CapitalFalcon** » Tue Mar 27, 2007 3:38 pm

I have a chili story for you...I was making a Mexican tomatillo dish that require 6 Serrano peppers. My wife was playing sous chef and picked up what I needed from the story. The store mislabeled the peppers, and instead of Serranos she bough Habenaro...Which we didn't figure out until my hands were on fire and we were eating the dish and it was hot has hell...Yet still remarkably tasty!

hammb · Post by **hammb** » Tue Mar 27, 2007 4:37 pm

CapitalFalcon wrote:I have a chili story for you...I was making a Mexican tomatillo dish that require 6 Serrano peppers. My wife was playing sous chef and picked up what I needed from the story. The store mislabeled the peppers, and instead of Serranos she bough Habenaro...Which we didn't figure out until my hands were on fire and we were eating the dish and it was hot has hell...Yet still remarkably tasty!

Anybody who will be using peppers should make sure they know what a habañero looks like. Just in case

Personally, I'm also a wuss. I find that when I am cutting many peppers I use rubber gloves, otherwise my hands will be on fire as well. This past summer I made some stuffed jalapeños with fresh peppers, my hands literally burned for like 2 days. I know, I'm a pussy.

Anyways, pics:

Serrano:

Habañero:

Zom · Post by **Zom** » Sun May 20, 2007 12:46 pm

ZiggyZoomba wrote:I'll let you know come August...

I wonder how your seedlings are doing, Mr. AZZ? I planted 10, was told germination isn't easy, but I have 10 healthy ones, and Houston says the mission is "good to go".

Once I pot these on, I will fertilize them weekly. With religious fervour. Can't wait to crop them - there's nothing like a chili that is so fresh that you can see the water droplets inside when you slice them open.

I'm planning an Indian banquet for this crop - favoured dishes so far are Kashmiri "rogan josh", a fiery Himalayan wonder made with a succulent shoulder of lamb, and chicken jalfreizi.

Post by **ZiggyZoomba** » Mon May 21, 2007 10:53 am

Zom wrote:
ZiggyZoomba wrote:I'll let you know come August...
I wonder how your seedlings are doing, Mr. AZZ? I planted 10, was told germination isn't easy, but I have 10 healthy ones, and Houston says the mission is "good to go".

Once I pot these on, I will fertilize them weekly. With religious fervour. Can't wait to crop them - there's nothing like a chili that is so fresh that you can see the water droplets inside when you slice them open.

I'm planning an Indian banquet for this crop - favoured dishes so far are Kashmiri "rogan josh", a fiery Himalayan wonder made with a succulent shoulder of lamb, and chicken jalfreizi.

Got the peppers in the ground this past week. I've got 4 solid joloka plants out of the 10 seeds I attempted. 3 are in the pepper-patch and one is in a pot and will receive special attention.

Once I can find a really simple CAD program I was going to do a lay-out of my garden and keep it updated online, but I haven't found that program yet.

I'm excited about some of the varieties I'm growing this year. I'll try to keep you posted.

Post by **ZiggyZoomba** » Fri Jul 06, 2007 10:37 pm

http://pepperguy.com/newblog/2007/07/06/holy-heat/

Oh My GOD!!!

Check it out!!

Falcon30 · Post by **Falcon30** » Sat Jul 07, 2007 10:35 am

ZiggyZoomba wrote:http://pepperguy.com/newblog/2007/07/06/holy-heat/

Oh My GOD!!! Check it out!!

That was epic, Grant.

My son (11) and I are constantly "ruining" food (wife's words) by making it hotter. I can't wait to try one.

hammb · Post by **hammb** » Sat Jul 07, 2007 1:23 pm

Awesome Grant.

Great choice of brew too. That Hazed & Infused is a truly great, hoppy, beer.

None of those for me, but my one Habanero plant is doing pretty well. I've got some blossoms, but no fruit yet. I'm looking forward to it.

Zom · Post by **Zom** » Sat Jul 07, 2007 5:09 pm

I'm mightily impressed. That was no small morcel, either. What hapened to the rest of the chili?

Post by **ZiggyZoomba** » Sat Jul 07, 2007 10:11 pm

Took another big bite about an hour later, once the original pain had died down and the endorphin rush was on, and there's about 1/3 of it left on the kitchen counter... taunting me.... I'll either eat it tomorrow or flush it. Had sushi tonight.

Wouldn't have gone real well....

h2oville rocket · Post by **h2oville rocket** » Sun Jul 08, 2007 12:12 am

hammb wrote:
CapitalFalcon wrote:I have a chili story for you...I was making a Mexican tomatillo dish that require 6 Serrano peppers. My wife was playing sous chef and picked up what I needed from the story. The store mislabeled the peppers, and instead of Serranos she bough Habenaro...Which we didn't figure out until my hands were on fire and we were eating the dish and it was hot has hell...Yet still remarkably tasty!
Anybody who will be using peppers should make sure they know what a habañero looks like. Just in case Personally, I'm also a wuss. I find that when I am cutting many peppers I use rubber gloves, otherwise my hands will be on fire as well. This past summer I made some stuffed jalapeños with fresh peppers, my hands literally burned for like 2 days. I know, I'm a pussy.

Anyways, pics:

Serrano:

Habañero:

I prefer to rough my hands up a little with some OO steel wool, then cut some diagonal slashes in the palm with a razor blade. Cut the tip off the pepper and gently squeeze the juice into the cuts, mingling it with your oozing blood. Lick, repeat.

Bleeding Orange · Post by **Bleeding Orange** » Sun Jul 08, 2007 1:49 am

That was, by far, the dumbest thing I have ever seen. Strangely, however, I wish I was half as cool as you are, Grant...

Post by **ZiggyZoomba** » Sun Jul 08, 2007 11:31 am

Bleeding Orange wrote:That was, by far, the dumbest thing I have ever seen. Strangely, however, I wish I was half as cool as you are, Grant...

You don't have any mirrors in your place???

Here's the little devil before eating...