Jalapeños & Habaneros

in this part of the world there is a wings joint called Quaker Steak. auto theme with some cool items around.


i had never heard of it . Son-in-law and i were chasing down parts for my 71 Chevy truck. he tells me of this place on the way home and offers to buy lunch if i will try their hottest on the menu and i agreed.


wings got to the table and the waiter hands me rubber gloves which i turn down. the wings were wet and i told him i couldn't lick my fingers with gloves on. he assures me that i wont be licking anything but the glass on the ice tea i had ordered. S N L want to record to show rest of the family. S N L, waiter and the patrons seated close enough seemed awfully disappointed as i ate them. no problem. name on the firewall and a tee shirt for my efforts.

asked about round two but no takers. as said earlier the hotter you eat the hotter you can stand. pretty funny. krs :D
 
We used to grow the habanero's in the back yard garden and remember two times especially. While dicing them up for my favorite cheese dip with a thin stainless steel steak knife, the habaneros turned the shiny knife blade black almost instantly. Second thing I remember is the wife had to have a Cocker Spaniel that I never bonded with and that dog made it a habit to come up behind you and snatch anything in your hand that might resemble snack food. So I found a new way of breaking that dogs habit with the use of a habanero. :eek::D
 
Spajohn said:
Are they as hot coming out as they are going in?
Click to expand...

Close enough. I remember years ago I was in the PA State Chili Cookoff on City Island, in Harrisburg. One of the prizes in the cookoff was for the hottest chili. One guy pureed habenaro peppers for a year for his chili. He got the prize for the hottest chili. I heard it was unanimous.

I tried a sample of his chili after the cookoff was over. I would testify in court that it burned every inch of my digestive tract.
 
much as I want to support my good friends who make Tabasco, that Scorpion stuff is just plain nasty.
I am a coward and I now seed my peppers of any kind. I t tames them greatly and allows me to enjoy their piquant flavor without screaming to the gods for mercy. Jalepeno's grilled and stuffed with just about anythintg are mighty tasty and I will eat the snot out of them. Same with other peppers, I seed them and remove the white membrane as this is where the heat is leaving just the flavor.
Funny story about eating pickled jalepenos. Years ago back before I was married, we were driving to a duck hunt, drinking beer (yea yea yea I know:rolleyes:) when we were stopped on the basin bridge because of a wreck with no place to go but had to wait for about an hour for them to clean the wreck and get traffic flowing. We were eating Jalepenos, eating french bread and drinking warm Busch as the ice chest was ahead of us. ANyway the need to pee soon appeared and (remember thiswas before everyone and their brother had bottled water) after wiping my handa on my jeans I er ...peed. Took about 10 minutes for the slow burn to start and it just got worse :( NEVER made that mistake again
 
Last edited:
ContinentalOp said:
I was watching a food show on YouTube and they went to a place known for their hot and spicy food. They have items on the menu that are so hot customers who order them have to sign a waiver. If I can find it I'll post it here.
Click to expand...

Found it!

It's from a series called The Burger Show. They make a 2,000,000 scoville unit burger. :eek:

[ame]https://www.youtube.com/watch?v=81zgGhy8nDo[/ame]
 
I grew up with hot chili and peppers for just about every meal - my dad was a great cook. Yeah, I get why people like the hotter the better. But for me, it's pointless to eat food that I can't enjoy because my mouth is on fire. I'm not a masochist.
 
I am a big fan of Jalapenos (usually in nachos, charra beans, or tortilla soup) but seldom mess with the hotter peppers anymore. A rite of passage for joining one place that I worked was to eat in 20 minutes a firehouse burger at a local restaurant. It had about 5 kinds of peppers and took some practice and lots of water.
 
I use 2 packs of jalapeños abt 25, had abt 12 habaneros and 4 ghost peppers frozen from a neighbor from last summer. There were 2 other long skinny peppers, 3 each. Mixed 2 cups of water and equal amounts of vinegar. Added 1 tbsp of honey or sugar and salt. Also added 1 tsp of garlic powder, black pepper, oregano, cilantro, dill weed and onion powder. Bring to a boil with the seasoning and pour it over the peppers in the jars. Fill enough to cover the peppers and leave some room, cap immediately. I usually push the peppers down in the jars as I fill them to get more in. The peppers stay crispy. First time with the spice mix and will be experimenting with it. In the past as I eat the mix I have added onion slices to the jar, they stay crisp/hot and can be added to sandwiches if you like onion on sandwiches.

Eric, is it 6 table spoons of sugar? Seems 6 cups is a lot. Larry
 
My favorite Mexican dish is Camarones a la Diabla (shrimp Devil style). I was asked "how hot" by a waiter. I said "hot" and he responded that hot was VERY hot. Was the Senor sure?

I answered him in Spanish that I had been born in East Los Angeles and grew up eating street-style Mexican food. He told me "OK".
 
My salsa verde recipe is to fire-roast a bunch of Hatch chiles and Poblano chiles with tomatillos until blacked and well blistered. Add a few jalapenos and some fresh garlic and blend well. Add one onion diced, Mexican oregano, basil, a touch of cumin, and lemon juice. Salt and coarse black pepper to taste. Add bottled habanero sauce to increase heat (or fire roast some with the other peppers.)
 
Last edited:
As Robert Palmer said: "some like it hot".

I love the burn and the endorphin rush. I like hot foods and go through copious amounts of sriracha daily. I, long ago, stopped taking "fire challenges" as making myself miserable is not a merit badge I need.

I have found my "H-spot".... that place where heat and flavor meet and that is where I stay.
 
I like hot but not stupid hot. I do like to be able to taste what I'm eating. I don't consider most jalapeños to be particularly hot although a hot one does pop up occasionally. Sriracha is a household staple as is Texas Pete or similar. Trappy's Tabasco Peppers are too but I rarely eat the peppers but I do like the vinegar. My DIL recently made some green sauce with a mix of habanero and jalapeños. I thought it would be too hot but it's not. I think my favorite peppers for heat by themselves is the serrano peppers. They seem to have the right heat for me. Scotch Bonnets and such are too hot unless diluted severely in a sauce or perhaps one pepper in a big pot of something. But if you like hurting yourself, have at it.
 
You must log in or register to reply here.

Similar threads

Marshwheeling
Olives stuffed with garlic and jalapenos.
2
Replies
37
Views
1K
FlyTyinFool
F

Latest posts

Back
Top