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DreadlockFungi
Amateur Mushroomer



Registered: 03/28/13
Posts: 34
Loc: Foco, CO
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Scorpion Pepper Recipe?
#19109562 - 11/09/13 08:53 AM (10 years, 2 months ago) |
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I currently am growing the "hottest" pepper in the world right now. We'll see how that pans out when I eat it. Anyone have any recipes that would make the best use of this pepper? My plan was for a curry, being so simple and easy.
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ch1ck3n.s0up
Troubled Loner



Registered: 10/03/08
Posts: 2,573
Loc: Hunting Fungi
Last seen: 2 years, 6 months
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Strip paint off antique furniture? 
Honestly, with a pepper like this, it has to simmer for a long time, or whatever food to which they are added will simply be inedible and painful.
So, I suggest the following spicy stock recipe. I've used this with screamin' hot peppers before, with great success.
INGREDIENTS
1lb beef bones, sliced 1lb beef neck bones, sliced 1 smoked pork hock Mirepiox (2 large yellow onions, 1 cup sliced celery, 1 cup sliced carrots) Garlic (12 cloves... at least; perhaps even a whole bulb. I love garlic!) 1tbsp peppercorns Bay leaves Scorpion peppers (a dozen, maybe? not sure on qty here). sliced, seeds removed.
STEPS:
* Generally speaking, go "low and slow" with all this. Keep the heat on low, except for a moment here and there when you raise the pot to boil or want to get things going.
1. Brown bones and necks in stock pot. 2. Once you get a nice frond and some rendered fat on the bottom, remove bones and set aside. 3. Dice onions and add with carrots and celery. Once again, simmer until you get a nice brown. Stir and scrape as they sweat. 4. Clear a spot in the middle, and add the garlic and peppers. They brown fast, so be careful!!! 5. Add bones back in. Add smoked pork hock. 6. Fill pot with filtered, distilled, or purified water. 7. Add peppercorns and bay leaf 8. Simmer for 6-8 hours; perhaps even overnight.
Strain into quart-sized containers and freeze.
You get a rich, boney, slightly smokey, and nicely spicy stock. Because you simmered it for so long, it will take the edge off the peppers, and you'll really get the winey flavor of the peppers, and a nice kick.
Key is to taste, taste, taste... until you go "Mmm!" instead of "Shit that burns!"
This is a GREAT stock for 1. Chili: if you're in a hurry, sear some ground beef and add canned beans. If you've got time, cube some chuck and simmer for a while. 2. Spicy beef stew. Add some more vegetables and beef cubes.

ps Also, final warning, you might want to wear disposable rubber gloves when handling these peppers. If you touch your eyes, nose, or anything "lower down" that might be sensitive to acid, you'll be burning for an hour! Unfortunately, I speak from experience here. http://www.shroomery.org/forums/showflat.php/Number/18424988
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Edited by ch1ck3n.s0up (11/09/13 08:45 PM)
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DreadlockFungi
Amateur Mushroomer



Registered: 03/28/13
Posts: 34
Loc: Foco, CO
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Beautiful! I never thought of making a stock with it. And do not worry for me. I regularly handle raw peppers, and I too know so very well the consequences. Thank you for your advice.
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r00tuuu123
Now I'm just really piseed



Registered: 04/20/12
Posts: 8,507
Loc: I'll be there in a minute
Last seen: 7 years, 10 months
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Quote:
DreadlockFungi said: I currently am growing the "hottest" pepper in the world right now. We'll see how that pans out when I eat it. Anyone have any recipes that would make the best use of this pepper? My plan was for a curry, being so simple and easy.
You could make a relish (not canned) from them and you would have to guess as to how many peppers to use you could use darn near any other fruit to compliment/counter act the pepper like plums, pears,peaches,some sort of melon or a mix of any some sweet onion or scallions and of course garlic, salt and pepper. Any other herbs you wanna try .
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DreadlockFungi
Amateur Mushroomer



Registered: 03/28/13
Posts: 34
Loc: Foco, CO
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Re: Scorpion Pepper Recipe? [Re: r00tuuu123]
#19125499 - 11/12/13 09:25 AM (10 years, 2 months ago) |
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Spicy relish sounds so good right now. Along those lines, I was looking into making a Sambal. It's essentially what you described, but ground into a paste like condiment. I love eating Sambal Ulek with rice and sauerkraut. I will definitely be going a fermented route with majority of the peppers, as well.
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ChinChiller



Registered: 07/03/10
Posts: 3,270
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I only have a couple habanero plants, but next year im going for ghost and scorpion peppers. I love me some capsaicin and have been looking for good pepper recipes!
Edited by ChinChiller (11/12/13 09:46 AM)
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DreadlockFungi
Amateur Mushroomer



Registered: 03/28/13
Posts: 34
Loc: Foco, CO
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Re: Scorpion Pepper Recipe? [Re: ChinChiller]
#19125557 - 11/12/13 09:54 AM (10 years, 2 months ago) |
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I ordered a bunch for next year. I purchased from Trade Winds Fruit because I had previously ordered from them and they seem to stock more unique varieties. As for what varieties of peppers I have, mostly aromatic with some thai. I'm so excited for next year. My lady is coming back from India soon, and is bringing home with her, culinary knowledge. I was spoiled as a kid, having a step mother from Calcutta, and now that I'm older I CRAVE spicy. I will make sure to post recipes for what we come up with.
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skullphuxxx
free food finder



Registered: 05/02/13
Posts: 341
Loc: Smurfs village
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mix 1-2 rings (dice fine)to pizza sauce pepperoni onion pineapple.12-14 in pizza
WINGS!! raspberry vinaigrette 5-10 rings (dice fine) cook wings apply vinaigrette and bake at 420 f for 5-8 min.
chilly 2-4 rings
make a tincture and put it on almost everything
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