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InvisibleAsante
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Re: The Culinary Hot Pepper Poll - do you like it hot or not? [Re: CosmicFool]
    #12698509 - 06/06/10 05:46 PM (13 years, 8 months ago)

Thanks!

Theres your answer Paw :thumbup:

NOW DO THE FUCKING POLL :hissyfit:


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Invisibledr_gonz
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. [Re: Asante]
    #12698519 - 06/06/10 05:49 PM (13 years, 8 months ago)

.


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InvisibleAsante
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Re: The Culinary Hot Pepper Poll - do you like it hot or not? [Re: Gumby]
    #12698530 - 06/06/10 05:51 PM (13 years, 8 months ago)

Gumby, to give an idea, how hot is hot for you? How many/what kind of peppers to a serving?


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InvisibleGumby
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Re: The Culinary Hot Pepper Poll - do you like it hot or not? [Re: Asante]
    #12698543 - 06/06/10 05:54 PM (13 years, 8 months ago)

To me, hot would be like eating 2-3 fresh Cayenne peppers. Up here most people can't even stand more than 5 slices of fresh jalapeños(seeds included) without almost pissing their pants. I can easily use 1/2-3/4 of one of the smaller bottles of Tabasco in one sitting, where as my friends just put a few drops on their food and say "that shit is way too spicy man, you're crazy."


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InvisibleBrainiac
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Re: The Culinary Hot Pepper Poll - do you like it hot or not? [Re: dr_gonz]
    #12698579 - 06/06/10 05:58 PM (13 years, 8 months ago)

Anyone make there own slave with peppers...?


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InvisibleAsante
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Re: The Culinary Hot Pepper Poll - do you like it hot or not? [Re: dr_gonz]
    #12698586 - 06/06/10 05:59 PM (13 years, 8 months ago)

Sure!

From my Thread in the Culinary Arts forum:


Quote:

Heres my easy hotsauce recipe that you can use to make Indonesian inspired Sambal hotsauce of any heat level you desire. The sauce is meant as a food ingredient, to add while cooking. Its best to use hot pepper so that a little goes a long way.

Here's the recipe for approximately a 1 pint jar:


Wiccan's Universal Sambal Hotsauce

250 grams or 1/2 lb Hot Pepper Blend*
1 big onion
1 tablespoon sugar (tasty cane sugar preferred)
1 tablespoon olive/sesame/peanut oil
1 lemon's worth of lemon juice (fresh, not preserved crap)
3/4 tablespoon of salt
2 cloves of garlic
1 teaspoon of vinegar



Process the onion and peppers as usual, squeeze your lemon juice, put all the ingredients in a blender of food processor and blend to a homogenous mix.

Put in jars of 1 pint or smaller, stir to remove air bubbles, close, submerge in water in a cooking pot and then boil for 1 hour to preserve.

You don't have to preserve if you use a small clean jar which you keep in the fridge for 2 weeks tops and have the remainder frozen solid in the freezer.

Now about the "Hot Pepper Blend":

You can simply use any kind of fresh pepper, or mixture of fresh peppers, to make up the full 250gr/ 0.5lb of the hot pepper blend. Since this blend makes up approximately one-half of the Sambal mass, the Scoville Heat Units (SHU) rating of the sauce is approximately 1/2 of the pepper blend you use.

Hotsauces for normal people rate approximately 250-10.000 SHU, so for an all-pepper blend you are basically limited to:

Quote:


Scoville Heat Unit values of mild fresh peppers

----SHU------------Pepper------

5,000 - 10,000 Hot Wax pepper
5,000 - 10,000 Chipotle, a Jalapeño pepper that has been smoked.
2,500 - 8,000 Santaka pepper
2,500 - 5,000 Jalapeño (Capsicum annuum)
2,500 - 5,000 Guajilla pepper
1,500 - 2,500 Rocotilla pepper
1,000 - 2,000 Passila pepper
1,000 - 2,000 Ancho pepper
1,000 - 2,000 Poblano pepper
700 - 1,000 Coronado pepper
500 - 2,500 Anaheim pepper
500 - 1,000 New Mexico pepper
400 - 700 Santa Fe Grande pepper
100 - 1000 Cubanelle Pepper (Capsicum annuum)
100 - 500 Pepperoncini, pepper (also known as Tuscan peppers, sweet Italian peppers, and golden Greek peppers.
100 - 500 Pimento




But, there are alternatives for normal people who want to tame fierce peppers, and that is to use Bell Peppers (Paprika) of the appropriate color as part of the Hot Pepper Blend. Indeed, if you use 1/2lb of bell pepper and add just one ten-gram Habanero pepper, your whole pint jar will be up to 2.000-7.000 SHU which is at the feisty end of the normal sauces, and very economical.

You don't have to use fresh peppers in fact, you can easily rehydrate powdered hot peppers by pouring on boiling water and letting it sit for at least half an hour. A good ratio in this Sambal is to use 100 (or 3 oz) grams of dried pepper and pouring on 150ml (5fl oz) boiling water. Be advised that when you do this, the rehydrated pepper mash is four times as hot as the original fresh pepper and a resulting all-pepper Sambal would be twice as hot as the original fresh pepper. (in terms of total capsaicin, the added sugar and oil make it a lot more forgiving)

So much for normal people. Insane people will want to know just how hot this sambal can get.

Well, if you use rehydrated Cayenne pepper neat, 60.000-100.000 SHU. If you use fresh habaneros only, think 50.000-175.000 SHU. For rehydrated Thai Pepper (cheap at Asian shops) think 100.000-200.000 SHU and once you start rehydrating Habanero peppers your hotsauce will be a blistering 200.000-700.000 SHU. It needs to be pointed out that hotsauces over 100.000 SHU are madness even in Sparta.





I typically use (yellow) Madame Jeanette Habanero laced with yellow paprika. I made it pure but wow, thats HOT! I rather dilute it and simply use more sauce, so that the heat/flavor ratio becomes more favorable.


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OfflinePaw_Paw
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Re: The Culinary Hot Pepper Poll - do you like it hot or not? [Re: Asante]
    #12698594 - 06/06/10 06:00 PM (13 years, 8 months ago)

Quote:

Wiccan_Seeker said:
Thanks!

Theres your answer Paw :thumbup:

NOW DO THE FUCKING POLL :hissyfit:



Why would i want to do a poll?
Fuck i just asked you a question that you did not answer `stuppo:flowstone:


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Invisibledr_gonz
Registered: 08/18/03
Posts: 44,654
. [Re: Asante]
    #12698608 - 06/06/10 06:01 PM (13 years, 8 months ago)

.


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InvisibleBrainiac
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Re: The Culinary Hot Pepper Poll - do you like it hot or not? [Re: dr_gonz]
    #12698637 - 06/06/10 06:06 PM (13 years, 8 months ago)

Anyone try adding a chile to vodka ?


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InvisibleAsante
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Re: The Culinary Hot Pepper Poll - do you like it hot or not? [Re: Gumby]
    #12698757 - 06/06/10 06:25 PM (13 years, 8 months ago)

Quote:

To me, hot would be like eating 2-3 fresh Cayenne peppers.




Unfortunately "cayenne pepper" is a generic name nowadays, it can be peppers of any kind or size, from 1-5 inch ones.

I think my intake is a lot more modest than yours, on one plate of food my sweet spot at the moment is 1 tablespoon of Sriracha sauce, which is approx 15 grams of fresh pepper. (Thai pepper though, up to twice as hot as usual cayenne)

Now i think of it thats about equal to 2 tablespoons of Tabasco hotsauce heatwise, so thats about the same.

Quote:

where as my friends just put a few drops on their food and say "that shit is way too spicy man, you're crazy."




Yea, whats hot. I bought a bottle of thai hotsauce from the supermarket, to try. It said HOT on the front of the bottle. On the back was a heat scale going Mild-Moderate-Hot with a big red X in the box that said HOT.

I came home, poured myself a teaspoon and took it neat. Hm, I eat food that hot sometimes. Fortunately I had a tube of Pringles so I used it as a dip sauce :mad:

I only shop for hotsauces at Asian/African/Caribbean stores, supermarkets etc are futile here unless you buy sambal, but I much rather pick up some Sambal Brandal which my local Indonesian-run Asian store makes themselves than some westernized factory product.

Have you tried Sriracha yet?



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InvisibleAsante
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Re: The Culinary Hot Pepper Poll - do you like it hot or not? [Re: Brainiac]
    #12698795 - 06/06/10 06:30 PM (13 years, 8 months ago)

Quote:

Anyone try adding a chile to vodka ?




Vodka is a great way to preserve peppers. Toss 500gr fresh peppers in the blender, add 500ml 40% vodka, blend it and voila, one liter of hot sauce preserved by 20% alcohol.

Caribbean Rum + Scotch Bonnet Habaneros = instant Caribbean (super) hot sauce!


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InvisibleBrainiac
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Re: The Culinary Hot Pepper Poll - do you like it hot or not? [Re: Asante]
    #12698819 - 06/06/10 06:34 PM (13 years, 8 months ago)

Try adding to cocktails or a martinis....


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Offlinezappaisgod
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Re: The Culinary Hot Pepper Poll - do you like it hot or not? [Re: Brainiac]
    #12698871 - 06/06/10 06:42 PM (13 years, 8 months ago)

I like to put a bit of Frank's (I know it's not hot) in a shot of tequila.


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InvisibleGumby
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Re: The Culinary Hot Pepper Poll - do you like it hot or not? [Re: Asante]
    #12699686 - 06/06/10 08:39 PM (13 years, 8 months ago)

Oh yeah, I'm very familiar with Sriracha. I've been putting that stuff on food for a good 5 years (thanks to my Vietnamese friend). I put about 1-2 tsp on each slice of pizza I eat. I've kinda gotten sick of it lately though.

If you want to try some stuff that I consider fairly spicy, check out Sambal Oelek chili paste. Pile that stuff on a slice of pizza, burger, or whatever. It's a great flavor with a nice heat to it. Go easy on it at first though, it burned the hell out of my mouth when I first tried it. I think it might be made by the same company that makes Sriracha.

It looks like this:


BTW, if you see their garlic version, don't waste your money. It's weak and way too garlicy. I can't stand it.


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OfflineAzura
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Re: The Culinary Hot Pepper Poll - do you like it hot or not? [Re: Gumby]
    #12699727 - 06/06/10 08:47 PM (13 years, 8 months ago)

I love thai red or green curry with loads of chilli.


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Re: The Culinary Hot Pepper Poll - do you like it hot or not? [Re: Asante]
    #12700007 - 06/06/10 09:32 PM (13 years, 8 months ago)

Is it wonderull when its stuck up your ass?


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InvisibleAsante
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Re: The Culinary Hot Pepper Poll - do you like it hot or not? [Re: Gumby]
    #12701799 - 06/07/10 06:50 AM (13 years, 8 months ago)

Quote:

If you want to try some stuff that I consider fairly spicy, check out Sambal Oelek chili paste




Ahh remember I'm Dutch!~Indonesia used to be one of our colonies, we have a good group of Indonesians and Malaysians among our population, and they usually are the ones running the Asian stores here. We have a lot of microscale sambal making here in Holland, often by the owners of those stores.
So much better than factory products!

My personal favorite sambal is Sambal Brandal, its very tasty and spicy.

There are dozens of kinds of sambal, heres some from Wiki:

Quote:

Sambal terasi
    A common Indonesian style of sambal. Similar to the Malaysian belacan, but with a stronger flavor since terasi, is a more fermented shrimp paste than belacan. Red and green peppers, terasi, sugar, salt, lemon or lime juice (tangy, strong). One version omits the lime juice and has the sambal fried with pounded tomatoes. Popularly eaten raw.
Sambal asam
    This is similar to sambal terasi with an addition of tamarind concentrate. Asam means tamarind or sour in Indonesian.
Sambal kacang
    A mixture of chilli with garlic, shallot, sugar, salt, crushed fried peanuts, and water. Usually used as condiments for nasi uduk, ketan, or otak-otak. The simple version only employ cabe rawit chilli, crushed fried peanuts and water.

Sambal Bajak in jar

Sambal bajak (badjak)
    Chili (or another kind of red pepper) fried with oil, garlic, terasi, candlenuts and other condiments. This is darker and richer in flavor than sambal asam.
Sambal mangga
    Freshly ground sambal terasi with shredded young mango. This is a good accompaniment to seafood. Mangga means mango in Indonesian.
Sambal lado ijo
    (Minangkabau for green sambal): a Padang, (West Sumatra) speciality- sambal is green (not the usual red)- made using green tomatoes, green chili, shallot, and spices. The sambal is stir fried.
Sambal teri lado
    a Padang, (West Sumatra) speciality, sambal is made using chili pepper, tomato, shallot, spices, and mixed with salted ikan teri (anchovy). The sambal is stir fried and similar to Malay "sambal ikan"
Sambal gandaria
    Freshly ground sambal terasi with shredded gandaria, a kind of tropical fruit native to Southeast Asia.
Sambal daun mangga muda
    Freshly ground sambal terasi with very young mango leaves. Daun means leaves and muda means young in Indonesian.
Sambal balado
    Minangkabau style sambal. Chili pepper or green chili is blended together with garlic, shallot, red or green tomato, salt and lemon or lime juice, then sauteed with oil.
Sambal tumis
    Chili fried with belacan shrimp paste, onions, garlic, tamarind juice. Tumis means "stir fry". Often the cookig oil is re-mixed nt the sambal. It may be mixed with other ingredients to produce dishes such as sambal kangkong, sambal cumi (squid) and sambal telur (egg).
Sambal kemiri
    This is similar to sambal terasi with an addition of candlenuts.
Sambal kecap manis
    Indonesian sweet soy sauce, chili, shallots and lime it has a chiefly sweet taste, as said by the Indonesian word manis which means 'sweet'.

Sambal Oelek in jar

Sambal ulek (oelek)
    Chili (bright red, thin and sharp tasting). Some types of this variant call for the addition of salt or lime into the red mixture. Oelek is a Dutch spelling which in modern Indonesian spelling has become simply ulek; both have the same pronunciation. Ulek is Indonesian special stoneware derived from common village basalt stone kitchenware still ubiquitous in kitchens, particularly in Java. The Ulukan is a pestle shaped like a hybrid of a dinner and soup-plate with an old, cured bamboo root mortar (ulek-ulek) employed in an ulek manner: a crushing and twisting motion (like using a traditional screw-driver to install a wood screw) for crushing lime leaves, chilies, peppers, shallots, peanuts, and other kinds of ingredients.
Sambal setan
    A very hot sambal with Madame Jeanette peppers (red brownish, very sharp). The name literally means "devil's sauce".
Sambal Taliwang
    This variant is native to Taliwang, a village near Mataram, Lombok Island, and is made from naga jolokia pepper grown specially in Lombok, garlic and Lombok shrimp paste. A kilogram of naga jolokia pepper is extracted, ground and pressed. This is mixed with ground garlic and shrimp paste, then cooked with vegetable oil.
Sambal matah
    Raw shallot & lemongrass sambal of Bali origin. It contains a lot of finely chopped shallots, chopped bird's eye chili, terasi shrimp paste, with a dash of lemon.
Sambal dabu-dabu
    It comes close to the Mexican salsa sauce, it is of Manado's origin. It consists of coarsely chopped tomatoes, calamansi or known as lemon cui or jeruk kesturi, shallots, chopped bird's eye chili, basil, vegetable oil, salt.
Sambal petai
    A mixture of red chilli, garlic, shallot, and petai green stinky bean as the main ingredients.
Sambal belacan
    A Malay style sambal. Fresh chilis are pounded together with toasted shrimp paste (belacan) in a stone mortar to which sugar and lime juice are added. Originally, limau kesturi or calamansi lime, is used but since this is scarce outside of Southeast Asia, normal lime is used as a replacement.[2] Tomatoes are optional ingredients. Sometimes, sweet sour mangoes or equivalent local fruits are also used. It can be eaten with cucumbers or ulam (leafy herbs) in a meal of rice and other dishes. A Malaysian-Chinese version is to fry belacan with chili.[3]
Sambal jeruk
    Green or red pepper with kaffir lime. In Malaysia, it is called cili (chili) jeruk. Sometimes vinegar and sugar are substituted for the lime. Used as a condiment with fried rice and noodle based dishes.
Sambal daging/serunding daging
    A Malay style sambal prepared from meat and spices and cooked for more than 4 hours until the meat loses its shape, similar to meat floss.[4] Daging means meat in Malay.
Sambal ikan
    A Malay style sambal prepared from fish and spices and cooked until the fish loses its shape. Available in varieties, some are in the shape of dry fish floss known as serunding ikan, and some are moist such as sambal ikan bilis (anchovies) or sambal ikan tongkol (tuna). Ikan means fish in Malay.





Quote:

Oh yeah, I'm very familiar with Sriracha. I've been putting that stuff on food for a good 5 years (thanks to my Vietnamese friend). I put about 1-2 tsp on each slice of pizza I eat.




Take 2 slices of bread, smear them with peanut butter as thinly as you can, add 1-2 teaspoons of Sriracha, slap together, presto! Very tasty! A good Sambal would do well in this too, as Indonesian sateh sauce typically is made with peanut butter, sambal and condensed milk.

You are right, a good Sambal is often a lot hotter than Sriracha as many of them are made much like Sriracha, but then they are baked, reducing moisture and making the sambal often hotter than the fresh (lombok) pepper itself. Stir frying your own sambal is not for the timid LOL, its like someone used a whiff of pepper spray as a room deodorizer :awesome:


Paw, how do you think it feels :crankey:
I wanted the worst possible pain without injury and got it.


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