Culinary, Arts, Thread.

[Souce]

?

View attachment 351853

 

[joevol33]

You are easily grossed out.

Joe, you a puss for giving that a like.

No, I agree with her!

 

[tnuhcvols]

 

[82_VOL_83]

****ing amazing

 

[VolNExile]

Could anyone here do anything like this at 15? I sure couldn’t, and I thought I was pretty hot stuff.

 

[tnuhcvols]

Chk out his cover of kashmir.

 

[82_VOL_83]

Could anyone here do anything like this at 15? I sure couldn’t, and I thought I was pretty hot stuff.

CAN anyone do this now?

 

[tnuhcvols]

I definitely can't do now what I could do at 15

 

[joevol33]

I still act 15

 

[VolNExile]

Question for hot pepper fans:

In your opinion, which of these is hottest IRL? We want to keep making the chili I made on Super Bowl Sunday, but we need to dial back the heat just a bit. It overwhelmed the flavors.

• anchos (dried) Scoville 1,000-2,000 units
• guajillos (dried) Scoville 2,500-5,000 units
• pasilla (dried) Scoville 1,000-2,500 units
• chiles de arbol Scoville 15,000-30,000 units
• chipotles in adobo (canned) I saw 10,000-20,000 for this, vs 2,500-8,000 for chipotles alone - seems quite a jump

I used 6 anchos, 4 guajillos, 4 pasilla, 4 chiles de arbol, and 2 chipotles in adobo. There is also paprika powdered cayenne with its own punch. The recipe also called for dried 2 costeños, but thank goodness, I wasn’t able to find them. I used two extra guajillos instead.

I’m guessing cut back on the chiles de arbol, but I’d appreciate opinions. I don’t know if Scoville always translates to actual eating for experienced chili-heads.

A true, authentic Texas chili recipe | Homesick Texan

Edit: cayenne, not paprika

 

[Behr]

Not sure why it was hot...

"I used 6 anchos, 4 guajillos, 4 pasilla, 4 chiles de arbol, and 2 chipotles in adobo. "

 

[Behr]

Did you used dried peppers?

 

[VolNExile]

Not sure why it was hot...

"I used 6 anchos, 4 guajillos, 4 pasilla, 4 chiles de arbol, and 2 chipotles in adobo. "

Because we are new to using individual chilies, I guess. We’re creeping up on heat.

Also, error above - cayenne instead of paprika.

 

[PEPPERJAX]

Question for hot pepper fans:

In your opinion, which of these is hottest IRL? We want to keep making the chili I made on Super Bowl Sunday, but we need to dial back the heat just a bit. It overwhelmed the flavors.

• anchos (dried) Scoville 1,000-2,000 units
• guajillos (dried) Scoville 2,500-5,000 units
• pasilla (dried) Scoville 1,000-2,500 units
• chiles de arbol Scoville 15,000-30,000 units
• chipotles in adobo (canned) I saw 10,000-20,000 for this, vs 2,500-8,000 for chipotles alone - seems quite a jump

I used 6 anchos, 4 guajillos, 4 pasilla, 4 chiles de arbol, and 2 chipotles in adobo. There is also paprika with its own punch. The recipe also called for dried 2 costeños, but thank goodness, I wasn’t able to find them. I used two extra guajillos instead.

I’m guessing cut back on the chiles de arbol, but I’d appreciate opinions. I don’t know if Scoville always translates to actual eating for experienced chili-heads.

A true, authentic Texas chili recipe | Homesick Texan

You can never really go wrong with Thai chili peppers (dried) especially when you are making a pot of chili. I have tried many types of spicy peppers but always come back to Thai chilis. They provide great flavor and enough spice not to overwhelm the food. Use two or three dried for the entire pot or gradually add more if you like.

 

[VolNExile]

Did you used dried peppers?

Yes. Removed most of the seeds first, then dry- roasted in a cast iron skillet, then soaked for a half hour, then ditched the soaking water and blended in fresh water.

 

[Behr]

You can never really go wrong with Thai chili peppers (dried) especially when you are making a pot of chili. I have tried many types of spicy peppers but always come back to Thai chilis. They provide great flavor and enough spice not to overwhelm the food. Use two or three dried for the entire pot or gradually add more if you like.

She wasn't axing for a different kind of chili Jaxter. Those she used have excellent flavor I personally think its just too much. I like hot but that's alot of pepper.

Another reason I don't care for chili. "My" way is better than everyone elses. Seriously, it's impossible to please everyone with chili.

I appreciate this woman not using chili powder. Thumbs up.

 

[VolNExile]

You can never really go wrong with Thai chili peppers (dried) especially when you are making a pot of chili. I have tried many types of spicy peppers but always come back to Thai chilis. They provide great flavor and enough spice not to overwhelm the food. Use two or three dried for the entire pot or gradually add more if you like.

Because of the wide variety, Thai pepperstypically range from 50,000 to 100,000 ScovilleHeat Units. Compare this to a typical jalapeno pepper, which ranges from 2,500 to 8,000 Scoville Heat Units, making the average Thai pepper about 15 times hotter than the average jalapeno.

You’re trying to kill me, aren’t you?

 

[Behr]

You can never really go wrong with Thai chili peppers (dried) especially when you are making a pot of chili. I have tried many types of spicy peppers but always come back to Thai chilis. They provide great flavor and enough spice not to overwhelm the food. Use two or three dried for the entire pot or gradually add more if you like.

I agree with you btw.

 

[PEPPERJAX]

You’re trying to kill me, aren’t you?

No
Two or three for the entire pot is not that bad. Use can always use one.

 

[VolNExile]

No
Two or three for the entire pot is not that bad. Use can always use one.

I’ll experiment with this in the future. God preserve me, I have seeds on order.

I’d like to stick with the current ones for now, as there are subtle differences in flavor I want to play with.

 

[Behr]

You can never really go wrong with Thai chili peppers (dried) especially when you are making a pot of chili. I have tried many types of spicy peppers but always come back to Thai chilis. They provide great flavor and enough spice not to overwhelm the food. Use two or three dried for the entire pot or gradually add more if you like.

I agree with you btw.

Because we are new to using individual chilies, I guess. We’re creeping up on heat.

Also, error above - cayenne instead of paprika.

Yeah, I'd lose the cayenne and just cut back on all the peppers. Imo.

 

[PEPPERJAX]

I’ll experiment with this in the future. God preserve me, I have seeds on order.

I’d like to stick with the current ones for now, as there are subtle differences in flavor I want to play with.

My tolerance to spicy has changed a lot over the years because my wife cooks with chili all the time when making curry, thai salads etc. I guess I should keep that in mind when offering heat advice.

 

[VolNExile]

I agree with you btw.

Yeah, I'd lose the cayenne and just cut back on all the peppers. Imo.

Thanks! Maybe these guys especially. They look so tiny and innocent.

 

[Behr]

Thanks! Maybe these guys especially. They look so tiny and innocent.

View attachment 351985

Cut everything in half except the Chipotles. 3, 2, 2, 2, 2 and no cayenne. Cayenne in that situation ain't adding no flavor, just heat and I'd actually add another Chipotle just because it's not that hot and it'll add a bit more smoke.

Go into it knowing you might not get it the way you want it until the next time.

 

[VolNExile]

It’s always the little guys that are the most lethal. @joevol33