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Backa the throat!
March 2, 2013 4:39 PM   Subscribe

Neil from thehippyseedcompany.com loves to taste the really hot peppers they grow with friends and family, film the results and review. (MLYT) thehippyseedcompany's YT channel posted by schyler523 (20 comments total) 9 users marked this as a favorite

 
Forgot the murici amazonas!
posted by schyler523 at 4:44 PM on March 2, 2013


I just found out about the ButchT Trinidad Scorpion as a result of this guy. I literally thought he was going to die.
posted by Bunny Ultramod at 4:50 PM on March 2, 2013 [6 favorites]


Goddamn it, just as I start to get the hang of cooking chili with ghost peppers, some new pepper comes along begging to be mastered. STOP GETTING HOTTER PEPPERS

(please don't stop peppers, you know I love it, I just get frustrated sometimes)
posted by Rory Marinich at 4:59 PM on March 2, 2013 [2 favorites]


"oh! hiccups...."
posted by not_on_display at 5:02 PM on March 2, 2013 [1 favorite]


I have some peppers we found growing wild behind our neighbor's apartment--while I haven't eaten them, friends added a few to a meal and said they're the hottest peppers they've ever ingested (and these people traveled the world eating the hottest stuff they could find).

I just worry that maybe it's some non-edible pepper variety that could actually hurt people. They've since moved away, but want me to get some seeds to mail them.
posted by whatgorilla at 5:35 PM on March 2, 2013


Previously.

I bought some Satan's Ashes. One yeat on I have yet to try them. I buy dried bhut jhokala peppers all the time and want to find a source for fresh. If I could grow them I would.
posted by cjorgensen at 5:36 PM on March 2, 2013


The Saffron Habañero looks more like a Scotch Bonnet. About 30,000 scoville units. This is the top of what a normal person can taste and differentiate. Anything hotter does not register as hotter, since you are already so far in the red you want to die. Me? I start here.

Peppers are a test of manhood. Women are welcome.
posted by cjorgensen at 5:43 PM on March 2, 2013


These are great. See also Neil on the Dorset Naga. (Don't try it. Please.)
posted by motty at 5:55 PM on March 2, 2013


Seeing habanero spelled as habañero just rubs me the wrong way. Sort of how grocer's apostrophe does the same for a lot of Mefites.

It's Habanero, people! Yes, it's a pepper, just like the jalapeño, but they don't share the ñ. That's due to a Hyperforeignism (it's even the first example used in there).
posted by CrazyLemonade at 6:30 PM on March 2, 2013 [3 favorites]


I've got this whole imaginary backstory with the relationship between the three in the "ButchT Trinidad Scorpion 2011" video. They certainly took it better and were downplaying it much better than the guy Bunny Ultramod linked to.

My favorite hot pepper, flavor-wise, is the datil, which is listed at 100k to 300k scoville. They're hot, don't get me wrong, but they don't seem crazy hot, from my perspective. Of course, I've never tried to eat one whole and plain, I just use them in preparations. I can't imagine eating one straight, though. It's bad enough keeping yourself from touching eyes or nose or nether lands after cutting those bastards.
posted by Red Loop at 6:35 PM on March 2, 2013


That Scorpion video is hilarious. The two men are swearing and belching away, while the woman is quietly watching them and occasionally mentioning how hot the back of her throat and mouth are.
posted by maudlin at 7:05 PM on March 2, 2013 [5 favorites]


The Saffron Habañero looks more like a Scotch Bonnet. About 30,000 scoville units.

You're off by about a factor of 10 with regard to the Svotch Bonnet. (They top out at around 300,000)

I go through a bottle of Habanero sauce about once a week, but just recently got some ghost pepper sauce, which I'm enjoying. The only drawback is that you really do have to be pretty sparing with it, but I tend to prefer drowning my food in sauce, which isn't possible (or at least desirable) with the Ghost.
posted by ShutterBun at 8:13 PM on March 2, 2013


From the ButchT Trinidad Scorpion 2011 video:

"Makes you feel alive though, doesn't it?"

"It sure does."

And yet somehow I've only rarely seen folks looking closer to death than those three. And now I must try these chiles for myself. I loves me some heat. As long as I can get them down without sneezing. That's my Achilles' heel when it comes to eating spicy foods/chiles. Blows random fragments of seeds and ribs into my sinuses at supersonic speeds, embedding them into the tender flesh. And there's no stuffing yogurt into those crevices to ameliorate the heat. You just cry like a small child.

I go through a bottle of Habanero sauce about once a week

Here's my go-to habanero sauce: Kutbil-Ik. It's the only fairly commonly available habanero sauce that's made from fire-roasted chiles and that doesn't contain vinegar or lime juice. It has an exceptionally floral bouquet, and a very mellow finish. Love the stuff.
posted by Purposeful Grimace at 8:22 PM on March 2, 2013 [2 favorites]


This is tickling my funnybone, something about sitting with some people who unabashedly hiccup and belch and drool while calmly and wondrously describing the intricacies of their self-inflicted pain. However a sobering thought is never far behind my mirth, because when they cut to 8 or 10 minutes later (after the worst of the pain, and with some hindsight and perspective on the chilli) I can't help but think of 80 or 100 minutes later when they re-live the pain through the sphincter.
posted by carsonb at 9:11 PM on March 2, 2013


What, no one's made the Simpsons reference yet?
posted by Chrysostom at 9:39 PM on March 2, 2013 [1 favorite]


This is the top of what a normal person can taste and differentiate.

I anecdotally will say that this is entirely inconsistent with my own experience. I don't have much experience with fresh hot peppers, but as for sauces, I use Dave's Insanity (regular, no additional adjectives) pretty often and enjoy it. I've tried a tiny bit of the private reserve once and it is fucking nuts. I can't think of a practical point to having it other than to weaponize it somehow.
posted by juv3nal at 10:36 PM on March 2, 2013


If I could grow them I would.

Plant in 100% compost in a big pot with a bottom that allows watering from said bottom.

The pot helps in warming the roots. With enough light - you can overwinter.
posted by rough ashlar at 11:53 PM on March 2, 2013


I use Dave's Insanity (regular, no additional adjectives) pretty often and enjoy it.

That's my current go-to sauce as well. It took me a while to find a comfort zone with it, but a couple tablespoons per meal seems just right.
posted by ShutterBun at 12:27 AM on March 3, 2013


I buy dried bhut jhokala peppers all the time and want to find a source for fresh. If I could grow them I would.

Try The Chile Woman
posted by Thorzdad at 4:38 AM on March 3, 2013


Seems like Halifax seed has something similar to the bhut jhokala.

It's expensive though, and I think you get like 12 seeds!

I'm growing habaneros this year, hope they do well. In pots, south facing deck, white wall to reflect the heat. I'm tempted to set up a Blumat system for watering but seems like there distribution network in North America isn't the greatest.
posted by SpannerX at 4:55 AM on March 3, 2013


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