/ck/ - Food & Cooking

[Anonymous No.15529301]

How hot do you like your peppers?

[Anonymous No.15529434]

>>15529301
I used to love eating dried ghost peppers but they started fucking up my stomach so I stopped eating them. Really wanted to try a Carolina Reaper back then but now I don't think I have the spice tolerance built up for it anymore.

[Anonymous No.15529456]

>>15529301
Where is serrano?

[Anonymous No.15529458]

>>15529301
I've eaten a raw ghost pepper just to see what it was like. It really, really sucked ass. The highest I go is habaneros. I like to dice them up finely and sprinkle over my tacos

[Anonymous No.15529464]

>>15529456

[Anonymous No.15529476]

>>15529301
for me, it's the serrano

[Anonymous No.15529497]

Anything over 100,000 scoville units is getting a little too hot for me

[Anonymous No.15529584]

>>15529301
as long as ur picrel in my ANOOS

[Anonymous No.15529616]

>>15529301
Hatch chiles are basically perfect. Any pepper hotter and smaller than it you're only adding for heat.

[Anonymous No.15529696]

350k scoville is where I tap out
Anything hotter doesn't "taste" to me and is nothing but heat

[Anonymous No.15529703]

>>15529301
>all the weird experimental cultivars from the UK
Huh

[Anonymous No.15529745]

>>15529703
Ikr with the fucking terrible weather. A lot of those peppers where developed by botanists and students from the UK's many universities.

[Anonymous No.15529780]

>>15529745
I mostly just want to know why
Which schools are developing these superhot peppers, and for literally what fucking purpose?

[Anonymous No.15529818]

>>15529301
scotch bonnets are usually my limit. cant really taste anything else hotter, besides pain

[Anonymous No.15529845]

>>15529780
Of the top of my head, I know the Infinity Chili came out of Warwick. As for why, it's probably the usual case of "could we?" instead of "should we?".

That, and it helps to notice that a lot of the other countries at the top of the chart were all Crown Colonies or such at one point in time.

[Anonymous No.15529927]

>>15529301
i draw the line at scotch bonnet

[Anonymous No.15529929]

>>15529818
Same
...Though now you've made me crave jerk chicken so fuck you :(

[Anonymous No.15529931]

>>15529845
Is Warwick pronounced that way or is it Warrick?

[Anonymous No.15529990]

>>15529931
The latter, or even Wark depending on who's saying it.

[Anonymous No.15530048]

>>15529990
Chocobos, huh?

[Anonymous No.15530149]

HOT! HOT! HOT!

[Anonymous No.15530215]

Hmmmm

[Anonymous No.15530307]

me love me scotch bonnet man ya get me

[Anonymous No.15530596]

>>15529301
>Bulgarian Carrot
>made in Hungary
jej

[Anonymous No.15531898]

I used to have a godly tolerance for spice but my fair skin caught up with me in my late-20s and now a micron of Tabasco gives me 24-hour colon cancer. I miss my Buffalo wings and vindaloos bros

[Anonymous No.15531914]

Lmao i love seeing those tards get sent to the hospital for eating 8 mill Scoville unit meme sauces.

[Anonymous No.15531929]

Witch sticks. Aint very hot but suoer tastey

[Anonymous No.15531930]

10,000 to 100,000 range. Great flavors between serranos and thai

[Anonymous No.15531938]

Wh*te people can't stand heat lmao

[Anonymous No.15532108]

>>15531938

[Anonymous No.15532158]

>be alcoholic that drinks every day
>love spice even when not drunk
>quit drinking for over a year now
>can't even handle fucking banana peppers anymore
I'm not sure why.

[Anonymous No.15532270]

>>15531938
There's no need to censor yourself here.
This isn't twitter
no wypipo are searching through your posts

[Anonymous No.15532476]

>>15531938
Oh that's bull shit you mother fucker!! Lots of Whites Love Hot food including peppers.

[Anonymous No.15532638]

>>15532476

Are you really trying to colonize spicy food (traditionally black american culture) during February?

Don't you have a steak to boil somewhere? Go easy on the salt, wouldn't want it to be too spicy for you.

[Anonymous No.15533198]

>>15532638
We liked spicy food so much we were willing to go around the globe and conquer people and entire nations for it.

[Anonymous No.15533597]

>>15533198
Is that why we're so stingy with the spice?
Not getting it from the source, shipping and handling, and unchecked capitalism?

[Anonymous No.15533607]

I like to saute a pureed scotch bonnet in the aromatics for my homemade pizza sauce. I enjoy the taste, and it adds a small amount of heat since I only use a small amount of sauce per pie.

[Anonymous No.15533697]

>>15529301
Spiciest I've had are Arbol, but only as part of a chili paste. I use a bunch of ancho, a few guajillo and arbol, and chipotle in adobo.

[Anonymous No.15533737]

>>15529301
Heat isn't a flavour. Anything above 2000 is retarded.

[Anonymous No.15533742]

what's the best tasting pepper?

[Anonymous No.15533757]

>>15529301
Pepper X is a retarded name

[Anonymous No.15533894]

>>15531938
350k tho

[Anonymous No.15533896]

>>15533757
How dare you, Pepper X is an important figure to many Capsaicin-Americans

[Anonymous No.15533910]

>>15529301
How hot a flamin hot cheetos?

[Anonymous No.15533918]

>>15533757
But anon... it's the tenth pepper

[Anonymous No.15533934]

>>15531938
post hands

[Anonymous No.15534029]

I like my chilis flavorful with a creeping sting. Fresh/grilled Serrano, or dried/smoked Ghost are my favorites... so far.

[Anonymous No.15534106]

For me it's the Bird's eye chilli.
Perfect heat for most hot dishes.
Anything hotter than a habanero is a meme for for eating challenges.

[Anonymous No.15534116]

>>15530215

[Anonymous No.15534137]

>>15529301
Fuck Scoville
green > black > yellow > orange > red

[Anonymous No.15534243]

>>15534106
Jalapenos bother my mouth but scotch bonnets do not
Is it the vinegar in the pickled jalapenos?

[Anonymous No.15534248]

Jalapeno. They taste good, right amount of heat. I don't enjoy eating spicy food, it tends to muddle the flavor of everything because I'm too focused on the heat.

[Anonymous No.15534254]

I top out at ghost peppers, any more than that and it's a struggle to eat

[Anonymous No.15534261]

>>15534137
NO RED IS THE COOLEST

[Anonymous No.15534264]

My favorite hot sauce is around 11,000 scoville and that's as high as I am comfortable with. Brand is El Yucateco XXXtra Hot Sauce btw

[Anonymous No.15534271]

I have not found anything hotter than habanero peppers and I usually put four per 30oz of sauce with making spaghetti

[Anonymous No.15534281]

>>15534271
>habanero
>spaghetti
WTF