Hot Peppers

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I used to be the general manager for an Italian restaurant with Mexican cooks. They loved to "spice up" my food with different peppers to see how much I could take before belching flames. Must admit they got me on more than one occasion... all very good natured fun.
 
The Chicken Vindaloo is a #4.
As to the Hooters' wings. While on vacation in San Diego, ourr gang went out for wings. We got some of the next to hottest and hottest (I forget the names). We had left overs. My wife would not let me bring them into the hotel room the smell was so strong.
 
Years ago I worked with a guy that made his own sauce from peppers. He would eat a small pepper with his sandwich and have wseat running off of his forehead.

I never cared for hot sauce, so I never dared to try it. One co-worker was not so smart and fell victim to the ribbing he was getting for not trying it. One small scoop on a chip sent him running to the bathroom the purge. Needless to say, I always had a good excuse not to try the sauce.
 
When I went to Thailand I was warned about those nasty little peppers that will send you to the hospital.

I used to know a guy that worked for the Embassy in Bangkok. His housekeeper/cook was used to cooking for foreigners, so adjusted her cooking accordingly. He kept telling her that he had lived in Korea, and liked spicy food. Each meal she would make it a little spicier, but still pretty bland, comparatively speaking. So he tells here, “I’m just going to have to show you how to make spicy food!”

That did it. The next meal he had to get a bath towel, he was sweating so bad….
 
The Guinness Book of World Records listed the red, Thai fish sauce as the hottest sauce in the world several years ago. That was before people with Too Much Time On Their Hands began chemically juicing up hot sauce. At the Austin Hot Sauce Festival a couple of years ago I tried something processed from the extracted, condensed oil of habaneros; think about that a minute. I cried, I couldn't talk, and it really wasn't fun at all.

I make my own pickled relish. You may have had something like this in an authentic Mexican restaurant. Combine jalapenos, serranos, onion slices, cauliflower, carrot slices, and whatever else tickles you, in standard pickling vinegar. The peppers give the rest of the contents a good talking-to for several days, and you'll have a really nice combo for appetizers or a side dish.
 
Once while on a men's camping trip I came up to a group of the guys standing around the fire talking. Not knowing anything about what they had been doing I asked the Dr among them to take a look in my eye as it had been bothering me something terrible.

About 30 seconds later I was blind and ran back asking, WHAT IN THE WORLD IS GOING ON? MY EYE IS KILLING ME!

This Dr and my "friends" had just finished snacking on a few habenara peppers OUCH!!!

he said, hehe sorry
 
The smallest pepper of all is called a chile pequin, about 1/3 inch across. Stout fellows down in South Texas eat them like peanuts with their beer; they're not quite up to jalapenos in heat, but plenty authoritative. One time two Yankee fellows were visiting my Texan buddy (the best kind of buddy, of course), and were ribbing us about how they hadn't had anything really hot yet in Texas. My pal used a tablespoon to scoop up what must have been half a cup of chile pequins, and the first Yankee plopped them all into his mouth at once. Two things happened simultaneously: the first Yankee realized what he had just done, and the second Yankee asked, "So how are they?"

To the first Yankee's ever-lasting credit, he managed to choke out, "They're GREAT! Try a bunch at one time!" before he dashed around the corner of the house. So we got the second Yankee as well.

We ended up making them both honorary Texans, so all's well that ends well.
 
mmmmmm...

tabasco.jpg
 
Oh, and if you're using IcyHot on sore muscles wash your hands before you go to bed. Otherwise, just as you're falling asleep, you're privates might start itching. If you're hands aren't washed, you'll not get any sleep for a while...

Not going to tell you how I know that.
 

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