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Posted: Thu Dec 29, 2011 5:27 am

Does anybody know a supplier of seeds for some really hot peppers? I mean Gates of Hell hot. Over the past year I started to build a tolerance for habeneros.

Baiting Guru Joined: 31 Jan 2007 Posts: 12237

^ I can't vouch for them, but a quick search produced this.

http://www.pepperjoe.com/shoppingcart/html/pepper.html

Posted: Thu Dec 29, 2011 5:37 pm

Pickled Sprouts are a great garnish for Bloody Marys or so I am told.

Posted: Thu Dec 29, 2011 5:49 pm

@Pastor Frank: thanx!!! I shall put in my order today.

Until today I thought the Bhut Jolokia was the gold standard but after some quick research I found in Wikipedia:

Quote:

In 2007, Guinness World Records certified the Bhut Jolokia as the world's hottest chili pepper, 401.5 times hotter than Tabasco sauce.[12] Since then, the Infinity chilli, Naga Viper pepper, and the Trinidad Scorpion Butch T pepper have surpassed the Bhut Jolokia's Scoville rating.

Baiting Guru Joined: 31 Jan 2007 Posts: 12237

Badgerbait wrote:

Pickled Sprouts are a great garnish for Bloody Marys

I can confirm this.

Posted: Thu Dec 29, 2011 7:45 pm

lakeside77 wrote:

@Pastor Frank: thanx!!! I shall put in my order today.

You're playing with fire.
Seriously. If you've only just recently built a tolerance for habaneros, those things will destroy you.
It's like comparing a push-bike to a Lamborghini. Sure, they're both modes of transport but one would blow the crap out of the other over a drag mile. Only imagine the seat in the Lamborghini is made of broken glass. And it's on fire. With Justin Beiber stuck on the stereo.
You'll complete that mile in no time, but your ass will be in tatters and your ear drums bleeding whilst the rest of you is burnt to a crisp. Pretty much like eating a Naga or a Butch T.

There are plenty of decent hot chillies and plenty of websites out there promoting them, meaning that you don't need to blow your head apart with something that only the insane eat for a party trick.

Baiting Guru Joined: 31 Jan 2007 Posts: 12237

^ You're like an old nagging grandmother, let the boy eat his peppers.

Posted: Thu Dec 29, 2011 7:57 pm

Yeah. And then he'll be posting here about how it's all your fault that you've destroyed his asshole with your crappy advice.
And then you'll be begging me to save you and protect you from him.
And then I'll have to lock the thread and delete it.
And then you'll be PMing me telling me how he's sending you death threats over the chillies (or peppers as you unheteroingly call them) and I'll probably have to ban him or something.

I'm only protecting you from your own shitfuckery.
You should be thanking me.

Posted: Fri Dec 30, 2011 5:54 pm

^^^I absolve Pastor Frank of all liability. I am doing this of my own free will.

I still have to the option to work my up in stages and I have an entire growing season to adapt.

I did try a Bhut Jolokia sauce at a pepper tasting event (yes, they have those) last spring. I recovered within an hour and a half.

Slightlyoutofit wrote:

With Justin Beiber stuck on the stereo.

Now that gives me pause to be careful.

Posted: Sat Dec 31, 2011 6:17 am

Posted: Sat Dec 31, 2011 6:21 am

showing my stuff...of past

Posted: Sat Dec 31, 2011 6:30 am

Other side of squash,

Posted: Sat Dec 31, 2011 10:20 am

SOOI,

Don't think of us pepper fans as softies just because a cayenne pepper put you in the hospital (in hospital) for 3 weeks. We can handle these things thank you. I chop up Scotch Bonnets all the time for my mini snack pizzas.

Sure it burns the other end after a few hours, but it makes me feel good that I get my insides cleansed real good. Now go back to your bell peppers and let us real men handle the hot stuff!!

Posted: Sat Dec 31, 2011 12:33 pm

^^ Pah. Scotch Bonnets are for girls.

See, the problem is, you Yanks are "pepper" amateurs. You know nothing of the ass-burning qualities of real hetero chillis.

"Ooooo, I can eat a jalapeno. And once I crossed the road without looking both ways".
"I'm in the Tufty Club because I can lick my fingers after cutting up a Scotch Bonnet".

The Naga and the Butch T are out of your league. They're over 10 times hotter than your Scotch Bonnets. Try going for a pee without washing your hands after cutting up one of those babies (I do that for fun).
Personally, I'd stick to the girly mustard you put on your hot-dogs as the hottest thing you eat. Your American palates just aren't ready to take on the manliest of chillis.

Quote:

Scoville heat units Examples
15,000,000–16,000,000 Pure capsaicin[4]
8,600,000–9,100,000 Bear spray, various capsaicinoids (e.g., homocapsaicin, homodihydrocapsaicin, nordihydrocapsaicin)
500,000–2,000,000 Most Law enforcement grade pepper spray[5]
855,000–1,463,700 Naga Viper pepper,[6] Infinity Chilli,[7] Bhut Jolokia chili pepper,[8][9] Trinidad Scorpion Butch T pepper[10]
350,000–580,000 Red Savina habanero[11]
100,000–350,000 Habanero chili,[12] Scotch bonnet pepper,[12] Datil pepper, Rocoto, Madame Jeanette, Peruvian White Habanero,[13] Jamaican hot pepper[14]
50,000–100,000 Byadgi chilli, Bird's eye chili,[15] Malagueta pepper,[15] Chiltepin pepper, Piri piri (African bird's eye), Thai Pepper Pequin pepper[15]
30,000–50,000 Guntur chilli, Cayenne pepper, Ají pepper,[12] Tabasco pepper, Cumari pepper (Capsicum Chinese)
10,000–23,000 Serrano pepper, Peter pepper, Aleppo pepper
3,500–8,000 Espelette pepper, Jalapeño pepper, Chipotle,[16][17] Guajillo pepper, New Mexican varieties of Anaheim pepper,[18] Hungarian wax pepper, Tabasco sauce
1,000–2,500 Anaheim pepper, Poblano pepper, Rocotillo pepper, Peppadew
100–900 Pimento, Peperoncini, Banana pepper
0 No significant heat, Bell pepper, Cubanelle, Aji dulce

For the record: I put Bear Spray on my toast in the morning to pep me up a bit for the coming day.

Posted: Sat Dec 31, 2011 6:07 pm

Slightlyoutofit wrote:

See, the problem is, you Yanks are "pepper" amateurs.

For the record, all varieties of peppers were first cultivated in the Western Hemisphere but quickly spread around the world after the 16th century.

But you aren't completely wrong. My wife was born in south Texas and raised in south Louisiana, two regions not known for bland foods, and she can't swallow anything fiercer than a pimento.

Quote:

You know nothing of the ass-burning qualities of real hetero chillis.

I joke to the wife that folks in in her home town(s) know it's time to eat when their assholes stop burning.

Posted: Sat Dec 31, 2011 7:26 pm

SOOI wrote:

See, the problem is, you Yanks are "pepper" amateurs. You know nothing of the ass-burning qualities of real hetero chillis.

I live in Texas, and am called a "Yank" because I was brought up in New England/East Coast. Of Irish descent, I was familiar with peppers ("chilis") but when I moved here, the vistas opened. There were many more chilis to choose from, most of them bland. Same goes for the Whiskey.

SOOI wrote:

The Naga and the Butch T are out of your league. They're over 10 times hotter than your Scotch Bonnets. Try going for a pee without washing your hands after cutting up one of those babies (I do that for fun).

I'll need video. I think PF will back me up on this request for verification. Wink

Baiting Guru Joined: 31 Jan 2007 Posts: 12237

^^ Amen, but I really don't want to watch it. [insert obvious telephoto lens reference]

lakeside77 wrote:

she can't swallow anything fiercer than a pimento.

That's just plain funny.

Posted: Sun Jan 01, 2012 9:30 pm

Anything over Piri Piri strength and I'm a goner. I do love the bite and tingle though. I bought some nice cheese for Christmas - Marks and Spencer's Cornish Cruncher infused with Diablo Chilli. Has a nice kick to it. You'd like it PF.

Quote:

I'm in the Tufty Club

I remember reading about them - wasn't Tufty a squirrel? Just asking. Wink

So Mrs Lakeside77 can't swallow the spicy stuff, yet Mr Lakeside77 wants to eat the hottest peppers known to man. I know what image I get, I'll leave you to draw your own conclusions...

Posted: Mon Jan 02, 2012 4:22 am

Sort of on the subject,

Do you (especially SOOI) know the PROPER pronunciation of Jalapeno?

I have had to correct many a Mainers on the pronunciation.

Posted: Mon Jan 02, 2012 5:05 am

Just like it is spelled.

Same as Jose and Juan. The "hot" mods here from what the ladies tell me.

Posted: Mon Jan 02, 2012 5:19 am

Sorry, I thought we were talking sexy veggies. Well, I got them and showed. Back on subject, where are those hot mods? Very Happy

Baiting Guru Joined: 29 Jan 2008 Posts: 2531 Location: AU

I thought PF's squirrel slicer had arrived

this sounds like just the thing i have been looking for.
I would just have them though to talk those insane people at parties into eating them

now butch T or Naga?
which one slightly or should i just get both?

Posted: Mon Jan 02, 2012 11:42 am

Master wrote:

now butch T or Naga?
which one slightly or should i just get both?

Neither. People have to be really drunk at parties to eat those things.

Try this instead:

http://www.cheekychile.com/index.php?main_page=product_info&products_id=113

There are a couple of hotter ones but they cost an arm and a leg.
And the beauty of this shit is that it can be administered according to your mood.

I have a bottle of this one in the larder:

http://www.cheekychile.com/index.php?main_page=product_info&cPath=9_25&products_id=47

Posted: Tue Jan 03, 2012 12:22 am

^^^Good site! Lot's of good tips on growing and canning.

Cougar wrote:

So Mrs Lakeside77 can't swallow the spicy stuff, yet Mr Lakeside77 wants to eat the hottest peppers known to man. I know what image I get, I'll leave you to draw your own conclusions...

More importantly, we both love raw oysters. Wink

Posted: Tue Jan 03, 2012 1:29 am

lakeside77 wrote:

Does anybody know a supplier of seeds for some really hot peppers? I mean Gates of Hell hot. Over the past year I started to build a tolerance for habeneros.

Look for "ghost peppers" (Bhut Jolokia Ghost Pepper) .I bought some on eBay. The are the hottest on the scale.