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San Pedro Girl
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Registered: 07/17/12
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Here’s the chiles I grow every year to put in just about everything. Carolina Reapers. My favorite chiles are jalapeños, although they definitely don’t qualify as spicy or hot. I love them best as chiles toreados and grow them too since I can only find green jalapeños where I live. I have no idea why they don’t let them fully ripen to red.
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San Pedro Girl
Shoebox Ninja🥷




Registered: 07/17/12
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Quote:
LogicaL Chaos said: Great story feevers 
Ive never been hooked on the spicy foods but i do enjoy some mild spices. I envy those who can handle that lava-hot spiciness 
It’s similar to a runners high. I get quite a buzz from chiles. For most people, although easy, it still takes a deliberate effort to build your tolerance to that point.🥵
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San Pedro Girl
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Re: Any other spicy food addicts? [Re: Carnonos]
#28232368 - 03/16/23 05:36 PM (10 months, 7 days ago) |
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Quote:
Carnonos said: Not sure I would qualify as an addict, but more and more spicy food seems to be creeping into my diet over the past few years. Started with ramen, now I can't have it without a dash or 2 or 5 of Siracha. I actually got some heirloom hot pepper seeds from an old Italian guy I met a few years back, and now I use them for red pepper flakes in pasta and pizza and I make hot sauce from them as well - right between cayenne and habanero in heat level, maybe around 100k scoville. A friend tricked me into having a homemade reaper sauce last year, and now that I know I can survive that 15 min. endorphin trip - sky's the limit. I've actually got multiple colors of sweet and hot pepper seeds to grow this year so all my hot sauces are naturally color coded based on heat level. Oh... oh god... maybe I do have a problem... maybe I am an addict???
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San Pedro Girl
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Quote:
LogicaL Chaos said: Like an alien devil! 
That lemon pepper chile is amazing.
😜
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San Pedro Girl
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Re: Any other spicy food addicts? [Re: feevers] 2
#28584838 - 12/16/23 04:25 AM (1 month, 12 days ago) |
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Yeah, base tolerance is genetic, but anyone can easily build tolerance if you know how. However, if you don’t eat anything with capsaicin, tolerance will rapidly decline starting in less than a week. I used to be able to snack on fresh habanero chiles and fresh reapers weren’t any big deal. Then I had surgery and couldn’t eat any chiles for a few months. Afterward, I was able to taste heat in jalapeños!
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San Pedro Girl
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Quote:
LogicaL Chaos said: I love Jalapeños. My favorite! Lots of variety in hotness too.
They’re my favorite for flavor chile also. I just hate that I have to grow my own because all the grocery store chiles are green. If you want a sweet red jalapeño you just have to grow it yourself. I think it’s because they don’t keep for as long once they’re ripe.
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San Pedro Girl
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Quote:
KevinDontWave said:
Quote:
San Pedro Girl said:
Quote:
LogicaL Chaos said: I love Jalapeños. My favorite! Lots of variety in hotness too.
They’re my favorite for flavor chile also. I just hate that I have to grow my own because all the grocery store chiles are green. If you want a sweet red jalapeño you just have to grow it yourself. I think it’s because they don’t keep for as long once they’re ripe.
Additionally, the act of harvesting the pod prompts the plant to grow more pods. By harvesting them when they're still unripe you can squeeze more harvests out of a given plant.
Good point. I like to stress mine in 90°F weather, only water when they wilt and let them go full red. Best tasting fruits that way. However, if you have friends that think jalapeños are spicy anyway, a stressed red one will murder them. 🤣
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