Ohhhhh Noooooo

Wicked_and_Crazy · 31-10-2006, 19:07

Just had chilli for dinner. We've been experimenting for a couple of years growing chillis and this year at the second attempt we managed to get some red savinas for fruit and rippen

http://en.wikipedia.org/wiki/Red_Savina_pepper

Got to say it was a tad hot for me and hmmmm i think i'll stock the freezer with Andrex!!

lauzjp · 31-10-2006, 19:16

I think you are very brave!

CycoSymz · 31-10-2006, 19:17

100,000ÃƒÂ¢Ã¢â€šÂ¬Ã¢â‚¬Å“350,000 Scoville units - Thats one hot chili pepper.

**Hugh** · 31-10-2006, 19:19

Quote:

Originally Posted by Wicked_and_Crazy

Just had chilli for dinner. We've been experimenting for a couple of years growing chillis and this year at the second attempt we managed to get some red savinas for fruit and rippen

http://en.wikipedia.org/wiki/Red_Savina_pepper

Got to say it was a tad hot for me and hmmmm i think i'll stock the freezer with Andrex!!

Until now, I never really understood the phrase "Kiss your ass goodbye" - it seems you are about to experience it - good luck

The hottest I've ever tried was Dave's Insanity Sauce, and it was only 51k Scoville units - never again.
http://www.gourmetmikes.com/davinhotsauc.html

Here's the Scoville scale

Wicked_and_Crazy · 31-10-2006, 19:21

Quote:

Originally Posted by Flange

100,000ÃƒÂ¢Ã¢â€šÂ¬Ã¢â‚¬Å“350,000 Scoville units - Thats one hot chili pepper.

Thats a Habanero, the red savina is hotter.

I chopped it up and touched the tip of my finger on the tip of my tounge

If anyone wants to try one i can send you one

Taf · 31-10-2006, 19:41

Lightweight

.... I have Dorset Nagas in the garden this year.... just need respirator and thick gloves to go harvest them

... my Tepins, Cayennes, Pinnochio Nose and Prairie Fire all seem hotter this year... even those planted outside!

CycoSymz · 31-10-2006, 19:50

Quote:

Originally Posted by Wicked_and_Crazy

Thats a Habanero, the red savina is hotter.

I chopped it up and touched the tip of my finger on the tip of my tounge

If anyone wants to try one i can send you one

Yes, sorry, my mistake...350,000 - 577,000...now that is hot.

I usually just buy the hot thin green chilies from ASDA...the're hot enough for me

**Hugh** · 31-10-2006, 19:52

Quote:

Originally Posted by Taf

Lightweight

.... I have Dorset Nagas in the garden this year.... just need respirator and thick gloves to go harvest them

... my Tepins, Cayennes, Pinnochio Nose and Prairie Fire all seem hotter this year... even those planted outside!

I have a friend from Otley (they are all very closely related there

), and he grows his own chilis, and eats Phal curries - his best quote ever was "well, I've been eating this for half an hour now, and it hasn't stopped hurting yet - I best give up".

Call me old-fashioned, but isn't food supposed to be enjoyable, not painful?

Wicked_and_Crazy · 31-10-2006, 19:55

Quote:

Originally Posted by Taf

Lightweight

.... I have Dorset Nagas in the garden this year.... just need respirator and thick gloves to go harvest them

... my Tepins, Cayennes, Pinnochio Nose and Prairie Fire all seem hotter this year... even those planted outside!

wont rippen now if they are still outside, brought mine in 4 weeks ago so they would ripen

---------- Post added at 19:55 ---------- Previous post was at 19:54 ----------

Quote:

Originally Posted by foreverwar

I have a friend from Otley (they are all very closely related there

), and he grows his own chilis, and eats Phal curries - his best quote ever was "well, I've been eating this for half an hour now, and it hasn't stopped hurting yet - I best give up".

Call me old-fashioned, but isn't food supposed to be enjoyable, not painful?

i used to eat phals but only when drunk

Julian · 31-10-2006, 20:05

The world is a better place because of chillies.

They belong in most foods, I am about to decorate my pizza with some.

Taf · 31-10-2006, 20:24

Chillies are addictive (due to the endorphin release I believe) and at age 21 I could not even face domestic black pepper... then someone introduced me to Tabasco sauce in Asparagus soup... the rest is history...

And how I believed then when they said that removing the seeds makes the chillis cooler...

The greatest cache of capsaicin is in the white ribs that the seeds form on...

IMHO the best way to test a chilli is to split it open and place the white rib against the bottom lip....

NB the world's hottest (Guinness recognised) chilli is the Dorset Naga... grown in Dorset, England....

http://www.bbc.co.uk/dorset/content/..._feature.shtml

Quote:

It registered an average score of 923,000 Scoville Heat Units (SHU), which is 346,000 more than the current Guinness world record holder, the Red Savina.

greencreeper · 31-10-2006, 23:18

There's a great Thai restaurant in Leeds - does takeaway. Problem is, the food tends to vary in ingredients. You get the same dish - or at least, it has the same name, but there'll be slight variations. Last week the shredded red pepper on top was sweet - those big hollow ones, methinks. This week it was a bit on the hot side - had me dashing to the water cooler. Just total fire for hours. Terrible. Only ate one small shredded piece. I don't know how people can eat them

lauzjp · 01-11-2006, 07:04

when I was pregnant in May, I had a thing for chillies - I was eating the scotch bonnet peppers first off pizza... I should've guessed I was pregnant!

Chimaera · 01-11-2006, 09:10

Quote:

Originally Posted by lauzjp

when I was pregnant in May, I had a thing for chillies - I was eating the scotch bonnet peppers first off pizza... I should've guessed I was pregnant!

- how's the baby?

LSainsbury · 01-11-2006, 09:23

Quote:

Scoville Heat Units (SHU)

How the hell do they measure "heat" from the chilli?