Author Topic: Habaneros (Read 1777 times)

Perd Hapley · « **on:** October 27, 2012, 10:43:16 PM »

I have eaten two of them this evening. One was de-seeded and sauted. The other was raw and sliced (seeds and all). They were (except for two slices of raw habanero), eaten on a roast beef sandwich, followed with milk and water and a few mouthfuls of bread when the liquids did not help.

Then ice cream.

All systems are holding at this time, two hours later.

Not my first time tangling with that fiendish little pepper. I think I'm done with them now. I don't like the flavor so much, and they are just hotter than I care to mess with anymore. I used to drink straight Tabasco, just to show off, but I got nothin' to prove, these days. Besides, the oil apparently doesn't wash off with soap and water, so the stuff gets in your eyes long after you've touched them.

So no habaneros or ghost peppers. I'll just stick with cayenne and such. I don't even like jalapeÃ±os that much.

vaskidmark · « **Reply #1 on:** October 28, 2012, 12:11:38 AM »

The Scoville Scale was based on how much/many squirts of a solution of sugar was needed to "eliminate" the burn.

Quote

Scoville organoleptic test

In Scoville's method, a measured amount of alcohol extract of the capsaicin oil of the dried pepper is produced, after which a solution of sugar and water is added incrementally until the "heat" is just barely detectable by a panel of (usually five) tasters; the degree of dilution gives its measure on the Scoville scale. Thus a sweet pepper or a bell pepper, containing no capsaicin at all, has a Scoville rating of zero, meaning no heat detectable.[3] The hottest chilis, such as habaneros and nagas, have a rating of 200,000 or more, indicating that their extract must be diluted over 200,000 times before the capsaicin presence is undetectable.

So unless I am missing something, sugar seems to be the go-to for un-burning your mouth from pepper heat. Everything (milk, ice cream, buttermilk, yoghurt) all seem to put more "cold" on for temporary relief rather than neutralizing the heat.

Now you know.

stay safe.

Azrael256 · « **Reply #2 on:** October 28, 2012, 12:23:29 AM »

Actually, ice cream is pretty effective. The sugar competes for the receptors, and the fat washes the capsaicin oil off along with the obvious numbing effect of temperature. Milk is generally useless because everybody seems to drink only skim these days, but a cold glass of whole milk is at least helpful.

And burning your eyes is the least of your concerns. Wear gloves to the bathroom. Let's not go into how I know that.

Perd Hapley · « **Reply #3 on:** October 28, 2012, 12:45:39 AM »

Oh, hadn't heard about the sugar. Any excuse to consume sugar is OK with me.

zxcvbob · « **Reply #4 on:** October 28, 2012, 01:09:27 AM »

It's habanero, not habaÃ±ero.

My brother (in Texas) had some peppers that were an accidental cross between a "seasoning pepper" (mild habanero) and a jalapeÃ±o. They were thick-walled peppers that looked like jalapeÃ±os and were at least as hot as habaneros. Now there's a pepper that'll kick your ass. I've grown them a few times, but they are too hot for me. I'm not sure if the seeds I have in the freezer are still viable or not.

Perd Hapley · « **Reply #5 on:** October 28, 2012, 02:45:16 AM »

Who said it was habaÃ±ero? As you can clearly see, I spelled it correctly.

gunsmith · « **Reply #6 on:** October 28, 2012, 03:59:35 AM »

yeah, the eye thing-found that out the hard way.
IDK what they are called but I've been buying the skinny green peppers and dicing em up with onions then adding the other veggies...real good...wish I have been doing that longer

MrsSmith · « **Reply #7 on:** October 28, 2012, 12:42:50 PM »

I love jalapenos, but that's about as hot as I care to go. I've grown habaneros, also some little Thai ornamentals that would set your mouth on fire just looking at, but I never tasted either of them. I could smell them and know I wouldn't be happy.

Jalapenos. Hmmm. I think this might be a good day for nachos. Thanks guys!

bedlamite · « **Reply #8 on:** October 28, 2012, 01:36:45 PM »

Quote from: fistful on October 27, 2012, 10:43:16 PM

I think I'm done with them for now.

FTFY.

You just haven't found the right application yet.

Perd Hapley · « **Reply #9 on:** October 28, 2012, 02:32:14 PM »

I had a bottle of 100% Pain Sauce. And it was. I used it several times, but I never enjoyed it.

cambeul41 · « **Reply #10 on:** October 28, 2012, 03:33:50 PM »

About the only recipe that I use Habaneros is domoda, a chicken and peanut butter stew common in West Africa, especially Gambia. My understanding is that the tilde over the n is common but still a "hyperforeignism."

Prik kee nuu -- mouse "dropping"peppers" -- were everyday, nearly every meal, food when I lived in Thailand.

Balog · « **Reply #11 on:** October 28, 2012, 03:52:52 PM »

Jalapenos aren't really all that hot, great on nachos and sandwiches. Never tried straight up habanero, but I do enjoy the habanero flavor kettle chips and salsas I've tried.

Perd Hapley · « **Reply #12 on:** October 28, 2012, 05:38:33 PM »

Quote from: Balog on October 28, 2012, 03:52:52 PM

Jalapenos aren't really all that hot...

Not all that good, either.

grampster · « **Reply #13 on:** October 28, 2012, 05:46:08 PM »

My son canned some ghost peppers and your eyes would water just walking into the kitchen the next day.

Gewehr98 · « **Reply #14 on:** October 29, 2012, 09:07:09 PM »

Fistful, you ain't done with the habaneros until they're done with you.

You'll know that as they come out the other end.

Regarding heats of a given chili variety, you have to consider the circumstances.

I grew a whole bunch of jalapenos this year, along with poblanos, fajita bells, and a new variety called a chenzo.

My jalapenos were quite mild, but the chenzos packed a whallop. The fajita bells took a turn for the warm side, too.

One of my workmates brought in a big selection of jalapenos that dwarfed what I'd seen from my garden and local grocery stores.

I took those home, roasted them, blanched them, skinned and cleaned them, and stuffed them with monterey jack cheese before breading and deep frying.

Oh. My. Goodness. They were unbelievably hot for a jalapeno. I've had habaneros that delivered less fire.

Turns out this summer's drought and high temperatures added an extra element of heat to a lot of the garden chilis grown in this neck of the woods.

BryanP · « **Reply #15 on:** October 29, 2012, 09:19:22 PM »

Sounds like fun. I do love me some jalapenos, and I'll occasionally venture into habanero land, but that's about as hot as I care to go. A friend of mine grows ghost peppers and trinidad scorpions. He's given me some that he canned and some others that he dried, but I haven't had the nerve to do anything with them.

Perd Hapley · « **Reply #16 on:** October 29, 2012, 09:19:22 PM »

Quote from: Gewehr98 on October 29, 2012, 09:07:09 PM

Fistful, you ain't done with the habaneros until they're done with you.

You'll know that as they come out the other end.

Nope. Some slight stomach pain was the worst of it. I'm young yet, and have an iron gut.

MechAg94 · « **Reply #17 on:** October 29, 2012, 11:22:56 PM »

Celery kills the burn for hot chicken wings, but I have no idea if it is effective for that stuff. I'll have to remember sugar.

RoadKingLarry · « **Reply #18 on:** October 30, 2012, 02:24:53 AM »

I've never been big on hot peppers. A little bit of jalapeÃ±o goes a long way for me but I do like the green tobasco sauce. I usually grow Anaheim peppers, more to sell than keep and sometimes they get to be too much for me.
A couple years ago my wife decided she wanted to roast, peel and freeze a bunch of Anaheims. I set a box of nitril gloves out for her. That afternoon she calls me at work saying her hands are burning from the peppers she's thinking of going to the ER. Didn't wear the gloves. Long ago I learned that hand cleaner will cut the pepper oils and get off your hands and "other" places. She couldn't find the tub of hand cleaner and was mad at me about it. I found it right where she had put it, under the kitchen sink. I knew I didn't put it there, I'd have left it on the counter to be used.

41magsnub · « **Reply #19 on:** October 30, 2012, 11:07:11 AM »

Last year my jalapenos were the hottest friggin jalapenos I've ever had. They were nudging up into habanero territory. The year before they were mild. AFAIK I used the same plants so environmental conditions or my inconsistent watering must have been the difference.

MrsSmith · « **Reply #20 on:** October 30, 2012, 07:04:55 PM »

From everything I've read, a hot dry summer will result in hotter peppers.

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Author Topic: Habaneros (Read 1777 times)