Spicy Food
I've always enjoyed some spice in certain foods, but recently I've really enjoyed trying different types of hot sauces, bbq sauces, or spicy dishes from restaurants.
I recently received a gift pack of spicy food for my birthday, which included the following: hot sauces (jalapeno, garlic Habanero, mango Scotch Bonnet, scorpion, & ghost pepper), ghost pepper bbq sauce, a Carolina reaper dark chocolate bar, 3 powders (red habanero, ghost pepper, & Carolina reaper), and 2 packs of seeds (Charleston & 7 pot lava yellow).
I've only tried the bbq sauce, which is very good and the chocolate bar so far. The chocolate bar was insanely delicious, but I love dark chocolate. I've never had experience with the super hot peppers until now and what a different feel or burn they have!
2 questions.....
1. Do any of you have any experience tasting, using, or growing hot or super hot peppers?
2. What hot sauces or bbq sauces (spicy ones) do you guys reccomend trying? I'm really a fan of "sweet heat" type sauces like pineapple habanero, or mango habanero on wings, or garlic and smoke forward stuff.
Jon
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The gift pack was Pepper Joe's products for those wondering. I'll post a picture here if I can figure it out on the new forum.
Jon
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Looks good John, might order one for myself.. 0 -
that looks yummy 0 -
https://youtu.be/U9DyHthJ6LA This guy seems to be beyond his range.0 -
1911a1fan is the resident peppers expert and World Class Chef, but he hasn’t been seen for a while. I’m hope this thread will help bring him back. 0 -
notnow said:
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I do indeed love spicy foods and sauces, but my 73-yo tastebuds don't seem to handle them as well as when they were 33! I don't go for the insanely hot ones any more - they seem to be produced purely for the crazy machismo factor, not for regular consumption.
My long-time favorite hot sauce is Arizona Gunslinger, which is made from sun-ripened jalapenos. It has great depth of flavor besides a bit of heat. Heat-wise, it's on a level with Sriracha, to give a well-known example. But a LOT more flavor. They make lots of flavors, but I stick with the original. If interested, here's a direct link...https://www.azgunslinger.com/flavors/
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Took advantage of a Superbowl food deal and picked up 20 Spicy Buffalo wings @ .50cents a wing.
Blue cheese dressing and a bunch of celery, made it pretty tasty. Yum...............................................
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I'll second that AZ Gunslinger. I started buying their products a few years ago. I think originally I bought a sampler of many flavors and then chose my favorites to reorder. I couldn't make Rocky's link work but just google arizona gunslinger. 0 -
All of the various varieties of hot peppers surely do have their own distinctive flavor!
I favor the taste sensation I get from using Serrano Chili peppers in a few dishes and sauces I make.
I'm in the same boat as you Rocky when it comes to eating several of those super hot peppers. One of my younger brothers was born with a cast iron stomach and is always testing me with what he craves. I do indeed try them but am pretty sure my blood pressure goes beyond the brink when I do!0 -
Hit Food Lions newish Wing bar today. General Tso's boneless and bone in Spicy Buffalo. They have about 6 different variety at $6.99/lb. I got what I thought would be over about a lb + but only paid $4.89. Blew away the ones I got at Pizza Plus yesterday on their Superbowl Special. (1st time there.)
Hot and spicy, and I could tell the Boneless Wings were real breast meat instead of the processed Chicken nuggets I got yesterday. I will be hitting them repeatedly. Good stuff. Crispy like I like them, unlike the Pizza Plus fare. (The Pizza Plus were akin to Burger King nuggets with Buffalo sauce on them.)
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I fixed the link above. I left off the h in https, would you believe. 0 -
Here's a tip for AZ Gunslinger especially, but also for almost any hot sauce: Put some on your next helping of potato salad. Don't laugh - it's fabulous. Thank me later. 0 -
I used to love the ultra hot stuff . Age , a hiatal hernia and GERD took care of that desire . About the hottest I can stand is some Texas Pete nowadays
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I used to take it as hot as it could be too. GERD finally defeated me. I still like heat but keep it within reason. 0 -
I bought some of his wares a few years back. Kept some of the seeds and grow a few Reapers and Ghosts every year. One of my reaper plants that was grown from his seed I bring in during the winter, summers it grows on my back porch. This will be its 3rd year. It is about 5 ft tall and a good producer. I freeze dry some and powder the rest. Make sure to wear goggles and a good respirator when grinding them. 1/4 teaspoon of that Ghost powder will make a batch of jerky about too hot. It sneaks up on you, explodes and then fades away. A good 95% dark chocolate with reaper and a glass of hearty red wine is about as good as it gets!!!JamesRK said:1911a1fan is the resident peppers expert and World Class Chef, but he hasn’t been seen for a while. I’m hope this thread will help bring him back.
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I love Serranos! There is a small, local salsa company that makes some really good mild and really hot salsas, but the one thing they all have in common is the use of Serrano peppers. The hotter salsas just have some hotter peppers added in accordingly. The flavor of them is so good though. It actually got me in trouble last weekend. We had one of their hotter versions (which like I said still tastes great) and I dug right in demolishing 3 or 4 chips caked in salsa.....before I realized I grabbed the HOT jar. I slowed down a bit after that!Brookwood said:All of the various varieties of hot peppers surely do have their own distinctive flavor!
I favor the taste sensation I get from using Serrano Chili peppers in a few dishes and sauces I make.
I'm in the same boat as you Rocky when it comes to eating several of those super hot peppers. One of my younger brothers was born with a cast iron stomach and is always testing me with what he craves. I do indeed try them but am pretty sure my blood pressure goes beyond the brink when I do!
Jon0 -
Thanks for the link Rocky! I was just looking over their website and I'm going to put an order in for a bottle of their mango habanero wing sauce for sure. I love that type of sauce on wings or chicken legs and I like that their ingredients on that particular sauce anyways, doesn't have a bunch of artificial sweeteners or sugar. I get enough of that other places. Haha.Rocky Raab said:I do indeed love spicy foods and sauces, but my 73-yo tastebuds don't seem to handle them as well as when they were 33! I don't go for the insanely hot ones any more - they seem to be produced purely for the crazy machismo factor, not for regular consumption.
My long-time favorite hot sauce is Arizona Gunslinger, which is made from sun-ripened jalapenos. It has great depth of flavor besides a bit of heat. Heat-wise, it's on a level with Sriracha, to give a well-known example. But a LOT more flavor. They make lots of flavors, but I stick with the original. If interested, here's a direct link...https://www.azgunslinger.com/flavors/
Jon0 -
That's really cool!CaptFun said:
I bought some of his wares a few years back. Kept some of the seeds and grow a few Reapers and Ghosts every year. One of my reaper plants that was grown from his seed I bring in during the winter, summers it grows on my back porch. This will be its 3rd year. It is about 5 ft tall and a good producer. I freeze dry some and powder the rest. Make sure to wear goggles and a good respirator when grinding them. 1/4 teaspoon of that Ghost powder will make a batch of jerky about too hot. It sneaks up on you, explodes and then fades away. A good 95% dark chocolate with reaper and a glass of hearty red wine is about as good as it gets!!!JamesRK said:1911a1fan is the resident peppers expert and World Class Chef, but he hasn’t been seen for a while. I’m hope this thread will help bring him back.
Speaking of 1911a1fan, has anybody kept in touch with him? I believe he was real busy with his new restaurant/cook gig last I heard.
Jon0
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