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Post by grapenut on Jul 22, 2010 23:53:09 GMT -5
The reason I bumped the thread was, no one had posted on it for a long time and I didn't want to see it die.
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stratcat
Tomato Fanatic
Tha Green Bomb!
Neighborhood Pariah
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Post by stratcat on Jul 23, 2010 1:42:51 GMT -5
Hi there, Grapenut. What do you have growing this summer that's hot?  I have a Jalapeno, a Peter pepper, a Red Savina Habanero, Bellingrath Gardens Purple, Purira, Purple Fire and two of its related lines. |
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Post by bluelytes on Jul 23, 2010 13:08:53 GMT -5
It is my understanding that the pepper heat can be reduced two ways. One is with high fat milk products / ice cream. The reason is because the capsasium (sp) has a chemical bond with the inside of the mouth, and that the casin milk protein, (higher concentration in high fat milk products), breaks the chemical bond.
The other is sugar, Karo Syrup, hotcake syrup, etc. Sugar is what the Scoville scale is based on. How much sugar it takes to eliminate pepper heat. My 3yr old got into a container I was using to make Red Savina extract. Her tongue shot out, and cried out, "hat ton", (hot tongue), repeatedly. I gave her about five teaspoons of Mrs. Butterworths, over the next few minutes, and she ran off and played, none the worse for ware.
I did a "test" at my local farmers market with pepper taste samples using Szentesi peppers. They have a bit of heat, but not excessive. When I cut from an area away from the membrane, there was little to no detectable heat. When I cut a piece out of the membrane area, there was a noted heat level detection.
Best;
bluey
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Post by grapenut on Aug 21, 2010 22:35:00 GMT -5
Hi there, Grapenut. What do you have growing this summer that's hot? I have a Jalapeno, a Peter pepper, a Red Savina Habanero, Bellingrath Gardens Purple, Purira, Purple Fire and two of its related lines. Nothing hot this year, in fact the peppers that I am growing won't give me any ripe ones this year due to poor weather conditions after I planted. Next year I plan on growing some mild ones for pickling and a few hot but not burst into flames hot for drying |
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Post by grapenut on Aug 21, 2010 22:41:41 GMT -5
Hum? Ice cream to cut the heat ? perhaps that is why I like to put some tobacco on vanilla ice cream. I know that it sounds like a strange combo, but its really good.
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Post by bluelacedredhead on Oct 27, 2010 8:03:02 GMT -5
I have a question. What do you do when you get Habanero heat in your eye?
I fully expected to be blind this morning after rubbing my eyelid following dissecting White Habaneros last night...
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Post by darthslater on Oct 27, 2010 9:25:15 GMT -5
Not much you can do...do like we do here at the Death Star....walk it off and cuss...ALOT!!! ;D
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Post by bluelacedredhead on Oct 27, 2010 12:37:11 GMT -5
Yep, that's about the extent of it. If it hadn't been for last night's storm, I bet you could have heard me all the way in Michigan  |
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blah
Tomato Gardener
Posts: 30
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Post by blah on Oct 27, 2010 19:02:32 GMT -5
I have a question. What do you do when you get Habanero heat in your eye? I fully expected to be blind this morning after rubbing my eyelid following dissecting White Habaneros last night... Go to a drug store, get you some latex gloves and wear them the next time your dissecting hab's.  |
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tz
Tomato Gardener
Posts: 73
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Post by tz on Oct 27, 2010 20:59:57 GMT -5
Two summer's ago, when I started growing a lot of different hot peppers I went on a training regime to build my tolerance... different peppers, different heat levels, and differnt burn durations each night. It is easier to take the pain when you know how long the burn is going to last (Peruvian White habs last about 7 minutes, Orange Habs last about 10 minutes), but when it got too hot to stand (panic level) I would take a sip of milk mixed with maple syrup...The flavor isn't as overpowering as chocolate milk, and the sugar content seems to coat and cool the mouth better than plain milk. Yogurt would probably work well too, and would coat the mouth and stomach well if eaten before going into a pepper eating contest with a drunken buddy.
That being said, chocolate milk and hot chocolate are really good with a little hot pepper extract added to give them a kick. I make the extract out of dried end of season dried peppers soaked in cheap vodka, strain it and evaporate off most of the liquid.
If you look inside some of the really hot varieties the light colored placental tissue covers much of the inside surface of the inner walls. Much of the inside of a brown Hab/scotch bonnet will be yellow, especially near the stem end. Before dehydrating I usually cut out the seed ribs to lower the heat and remove some of the chemical flavor. I save the pile of stuff, dry it, and later soak it in rubbing alcohol to spray on garden plants as a deer repellent (mixed with some garlic etc)
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Post by bluelacedredhead on Oct 27, 2010 22:14:42 GMT -5
[ Go to a drug store, get you some latex gloves and wear them the next time your dissecting hab's. Where do I wear them, Over my head? |
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Post by rintintin on Oct 27, 2010 23:40:03 GMT -5
Also, remember to wash your hands before you go to the bathroom.
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Post by blane on Oct 27, 2010 23:44:57 GMT -5
Here....shoot....this threads been around long enough, grab my Pole! No Bhuts under 3 feet allowed! LOL......somebody sent me a Pm in (that other site) askin for peter peppers.....Where are those things?. I lost Track! Im good for 2 seasons on hot peppers. No need to waste garden space, as the main focus will be on the Warlords tomato seeds, handed down to me, to grow out..... Anyway Enjoy the last Bhut will grow for a few years to come!  |
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stratcat
Tomato Fanatic
Tha Green Bomb!
Neighborhood Pariah
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Post by stratcat on Oct 28, 2010 0:40:52 GMT -5
I have a question. What do you do when you get Habanero heat in your eye? I fully expected to be blind this morning after rubbing my eyelid following dissecting White Habaneros last night... Go to a drug store, get you some latex gloves and wear them the next time your dissecting hab's. I wore a latex glove on my left hand while seeding some hot peppers this fall. After discarding that glove, I touched my eye and burned up. Must have had a defect.   |
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Post by ozarklady on Oct 28, 2010 6:31:58 GMT -5
I really don't understand, why do people eat peppers and know what the pain level will be and the duration?
I like food with a bit of spice, that has a tiny bite, but not pain!
That being said, I once, accidentally bought haberneros, and made cheese stuffed peppers out of them. My husband learned not to snitch food and pop the whole thing into his mouth, as he walked through the kitchen! And I learned, there is no way to eat a habernero. I processed them without gloves, and I actually had blisters on my fingers.
My mouth burns just from you folks talking about the really, really hot ones. Sympathy?
But, I really don't understand the why?
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