Try Turbo-1's Habanero Sauce - Hot Stuff!

[Math Jeans]

Have you been to the doctor? A stomach ulcer and heartburn are not the same thing.

My parents ARE doctors.

 

[Evo]

My parents ARE doctors.

Did you get a test done?

 

[Math Jeans]

They told me to lick baking soda and take a warm bath.

We didn't have any antacid (ignore spelling) tablets, so that was the best we could do. I'm feeling a little better now.

Do you think that I would get arrested if I took out some baking soda and licked it during my class at ASU today?

 

[wolram]

How hot are they, Woolie? If they are about as hot as a jalapeno, you use them in a lot of stuff. I like chopping jalapeno peppers, mushrooms, and onions, and sauteing them in butter with some garlic, then folding them into an omelet. Serve with salsa on the side.

They are also really good in shepherd's pie. Saute chopped chilies with onions and crushed garlic. Brown some hamburg with these vegetables, and season (salt, pepper, other spices to taste) and fill the bottom of a baking pan with the mix. Make up a spicy tomato sauce and pour that over the mix, then cover that with a layer of whole-kernal corn and a thin layer of very sharp cheese. Top all that with a layer of mashed potatoes, and bake until the potatoes have browned on top and the sauce is bubbling.

They are more like a pepper in taste, i went out and bought every type of chili in the store, i founds some half inch long red ones that are the hottest i have tried way hotter than scotch bonnets, i ground two up with an inch of ginger and a clove of garlic to put in my quick mince chili for one and that was good and hot.
Now i am experimenting mixing various chilies with ginger and garlic to get the ultimate
rounded hotness.
Yum, i like the sound of your shepherds pie.

 

[Evo]

Do you think that I would get arrested if I took out some baking soda and licked it during my class at ASU today?

They arrested a kid for sniffing his hands after putting antibacterial hand gel on them.

 

[turbo]

Yum, i like the sound of your shepherds pie.

If you have never made shepherd's pie, you've got to try it. It's a great meal in cold dreary weather, and the left-overs make quick and tasty microwave meals.

 

[Evo]

If you have never made shepherd's pie, you've got to try it. It's a great meal in cold dreary weather, and the left-overs make quick and tasty microwave meals.

I had never heard of shepherd's pie until I married my second husband. From his description of his mother's recipe, I came up with something that seemed passable. The girls and I love it. You brown ground beef in a skillet, mix in a can of corn (drained), add some water and some beef bouillion to taste, thicken it with cornstarch to make a light gravy consistency and simmer about 10 minutes so the corn absorbs the flavor, top with a layer of cheese, then a layer of mashed potatoes.

 

[Moonbear]

My parents ARE doctors.

So, did they actually check you out, or are you just assuming you've gotten an ulcer and it's not just indigestion? Acid reflux can also be worsened by spicy foods if you're prone to that as well.

 

[wolram]

The Naga
http://www.dryriverchillies.co.uk/naga.html

I have some on order.

 

[wolram]

Only for the brave chili.

6 jalapeno
2 scotch bonnet
2 birds eye
2 finger
1 1.5 inch cube ginger
4 cloves garlic
1 tsp oregano
2 Tsp brown sugar
1 medium sized red onion
1 small tin red kidney beans
1 large tin chopped tomatoes in chili
1 lb lean ground beef.
1 beef stock cube

Chop up chili's, mince ginger and garlic, chop onion, soften for about 5 mins in a little oil.
Dry roast the kidney beans until skins start to split.
Brown the ground beef well.
Put all cooked ingredients in a large pan and add tomatoes, stock cube, brown sugar and oregano, cook on lowest heat for at least 2 hours, add salt to taste.

This chili gets better the longer it left, and i would not recommend tasting before 1.5 hrs cooking or it will blow your brains out.

 

[turbo]

The Naga
http://www.dryriverchillies.co.uk/naga.html

I have some on order.

Woo hoo! You should save some seeds and try to grow some of your own.

 

[Math Jeans]

There is actually a difference between the Naga Jolokia, and Bhut Jolokia, and I read in Chili Pepper magazine that the Bhut Jolokia is actually spicier.

 

[Astronuc]

Hot Stuff is Good for You!

Hillary’s Health Plan: Hot Peppers
http://well.blogs.nytimes.com/2008/02/12/hillarys-health-plan-hot-peppers/

During a recent “60 Minutes” interview, Senator Hillary Clinton unveiled a surprising weapon in her fight to become the Democratic presidential nominee: hot peppers.

“I eat a lot of hot peppers,'’ she told CBS News anchor Katie Couric, who had asked her how she maintains her stamina on the campaign trail. “I for some reason started doing that in 1992, and I swear by it. I think it keeps my metabolism revved up and keeps me healthy.”

Nutritionists say Mrs. Clinton may be on to something. Although the scientific study of hot peppers is limited, there are some suggestions that capsaicin, the active ingredient in peppers, has numerous health benefits.

For starters, peppers contain several important nutrients, including beta-carotene, lutein, zeaxanthin and vitamin C, said Jonny Bowden, a board-certified nutritionist and author of “The 150 Healthiest Foods on Earth.'’ In fact, peppers contain about twice the amount of vitamin C found in citrus fruits, which may help explain why they have emerged as a popular home remedy for fighting colds.

. . . .

There maybe something to this. Everyone around me (family, coworkers and colleagues) has been pretty ill recently, but I have managed to avoid illnes. I been in contact or close to people who've had the flu. I've been eating a lot of hot sauces, including several of turbo's relishes, over the past few months, so I wonder if it's a coincidence or I'm actually getting a benefit. Last year at this time, I had a really bad cold that developed into walking pneumonia.

 

[wolram]

I find chili perks me up, in fact it is the only food i would not want to do without, i am still experimenting to get the perfect blend of spicy hotness using fresh chilies, the powder is to bland.

 

[turbo]

I find chili perks me up, in fact it is the only food i would not want to do without, i am still experimenting to get the perfect blend of spicy hotness using fresh chilies, the powder is to bland.

Woolie, you've got to make chili relishes with blends of chilies! It's fun to cook stuff when you've got a range of hot stuff to cook with. You have to learn how to process them safely for long-term storage, but these are skills well worth mastering.

I would love to have you, Astronuc, Math Jeans, and others around for a week or so during the chili harvest, to pitch in and make chili relishes, hot sauces, tomato salsas, etc. The production of these canned preserves involve complex dances that take into account the quality and availability of the foods from our garden.

 

[wolram]

Dagnabit, i am blending like crazy, my latest has scotch bonnet, birds eye and finger chilies
in it, it tasted well hot to start with but mellowed with cooking, i can get the burning back of the throat effect but not the sweat inducing effect.

I would love to go on a chili harvest, even better i would love to grow my own, but i am sure the plants would not get enough sun, if you know of any that would do well in our climate i will give them a try.

 

[turbo]

If you can manage to get some decent habaneros, (and they can be very hot) you will find that you'll be not only confronted with sensible heat(in the mouth), but also that you will be prompted to sweat all out of proportion to the heat of the chilies. If you had a hot dog on a roll with mustard and habanero relish (even if I restricted the chili relish), you'd experience a rich burn and your scalp would be wet.

 

[Math Jeans]

I would love to go on a chili harvest, even better i would love to grow my own, but i am sure the plants would not get enough sun, if you know of any that would do well in our climate i will give them a try.

Try using a UV heat lamp.

EDIT: That means planting and growing INSIDE.

 

[lisab]

I sprained my back a few months ago. My doctor suggested capsaicin cream - the results were AMAZING. It stopped both the ache and the acute sharp pains in just one day! Who knew a topically-applied lotion could to that?!?

Capsaicin rocks!

 

[turbo]

I sprained my back a few months ago. My doctor suggested capsaicin cream - the results were AMAZING. It stopped both the ache and the acute sharp pains in just one day! Who knew a topically-applied lotion could to that?!?

Capsaicin rocks!

Yep! Great stuff! I have arthritis in my knees, and capsaicin cream is very helpful when they get achy.

 

[turbo]

Dagnabit, i am blending like crazy, my latest has scotch bonnet, birds eye and finger chilies
in it, it tasted well hot to start with but mellowed with cooking, i can get the burning back of the throat effect but not the sweat inducing effect.

I would love to go on a chili harvest, even better i would love to grow my own, but i am sure the plants would not get enough sun, if you know of any that would do well in our climate i will give them a try.

Chilies love the heat, so if you can buy/build a little greenhouse and restrict the venting to keep the temperatures up, you may be able to grow them, even in your climate. We rarely get 90 deg F temps here, and the nights are often cool. Still, the peppers grow really well in my garden.

 

[turbo]

Hot Stuff is Good for You!

There maybe something to this. Everyone around me (family, coworkers and colleagues) has been pretty ill recently, but I have managed to avoid illnes. I been in contact or close to people who've had the flu. I've been eating a lot of hot sauces, including several of turbo's relishes, over the past few months, so I wonder if it's a coincidence or I'm actually getting a benefit. Last year at this time, I had a really bad cold that developed into walking pneumonia.

I hesitate to claim medicinal powers for chilies, but anecdotally, since we have had our own garden spot and I've been able to grow my own, I haven't had a cold or flu. I have always loved chilies, but the ones in the store are inconsistent in quality and are VERY expensive. My garden-grown chilies are far tastier and hotter, and when properly processed, I can enjoy them all year long at little cost.

 

[wolram]

I think we need to differentiate from a relish to a meal, chili to me is an all in one meal, apart from Turbos method of cooking meat there are no meals in this thread, so how about all in one meals for the chili nut.

 

[turbo]

My wife is off her feet for a few weeks to to some surgery so I am doing all the cooking. We just finished up a big batch of soup that I made a few days ago. It's easy to make, and it tastes better the longer it sits in the fridge.

Chop several jalapenos, several cloves of garlic and a large white onion and brown them in peanut oil in a large pot. When they are getting tinges of brown and are leaving a bit of brown residue on the bottom of the pot, stir in 1/2# of ground pork and 1/2# of ground beef and cook that until it's getting browned. Then, dump in a 12 oz can of black beans, including all the juice and a large can of ground Italian tomatoes. Chop a couple of large potatoes and several stalks of celery and add to the pot, along with a bag of frozen whole-kernel corn. Pour in at least 1/4 cup of cheap red wine, and simmer, seasoning to taste. I used salt, pepper, basil, oregano, crushed red pepper, cayenne, and some pretty spicy curry powder. This makes a very thick soup. You can thin it with some liquids if you'd like it thinner.

There's an all-in-one meal for you, Woolie. You can make up a good-sized batch and have a good healthy meal once a day for probably a week.

A critical tip - plan ahead! When you boil potatoes, vegetables, etc, do not throw out the juice - save it to add to soups. Also, when you roast a chicken or turkey, do not throw our the bones. Cut them with poultry shears and boil them. When the liquid cools, discard the bones, and save the little meat scraps, water and fats to add to soups. Part of being a good cook and eating healthy is recognizing how nutrients and flavors are often discarded in the cooking process, and diverting those to future meals.

 

[Math Jeans]

I sprained my back a few months ago. My doctor suggested capsaicin cream - the results were AMAZING. It stopped both the ache and the acute sharp pains in just one day! Who knew a topically-applied lotion could to that?!?

Capsaicin rocks!

I prefer to just fake the pains and use the Capsaicin in food.

 

[wolram]

Sorry to hear your wife is ill Turbo, i send my very best wishes for a quick recovery.

 

[wolram]

I prefer to just fake the pains and use the Capsaicin in food.

It is a move to the dark side and there can be no rehab for the chili addict, once you have become one of Turbos disciples you doomed to devilishly heavenly food.

 

[turbo]

Sorry to hear your wife is ill Turbo, i send my very best wishes for a quick recovery.

Thanks, Woolie. It's nothing really serious - she had a bunion removed, so the doctor had to break and cut away bone and disturb skin, muscle tissue, etc. She's sitting around with her foot propped up and will not be able to return to work for a month or so until she's healed up. Luckily, I'm a good cook, because all she's getting to eat is stuff that I prepare. Tomorrow it's supposed to rain, so I'll spend part of the day trying to faithfully re-create the spicy soup I described a few posts back, and brining a pork rib roast to cook on Sunday.

She's been raving about that thick spicy soup with the chilies to anyone who will listen - a new favorite has been born. I have to be careful not to invent too many great dishes while she is laid up lest I inherit all the cooking duties.

 

[turbo]

It is a move to the dark side and there can be no rehab for the chili addict, once you have become one of Turbos disciples you doomed to devilishly heavenly food.

"Disciples?" What are we doing here? Running a chili cult?

I must admit that since I have moved to the country with a nice big garden spot, my chili-pepper addiction has rampaged unchecked. The chilies in the supermarkets are often anemic and always expensive, so I had a hard time making hot sauces/relishes that would satisfy me. I have a neighbor who grows wonderful Russian and German garlic varieties, and he gave me enough garlic for all my chili relishes, salsas, etc last summer, and enough to plant a double-wide row of garlic for next summer's crop. In return, I have kept him well-supplied with hot stuff. He has a small greenhouse and a sunny, sheltered deck, and I have lured him back into chili production. He bought his habanero seeds this week and will start them in the house, then move them into the greenhouse when it warms up, so hopefully we will have a much higher yield of ripe habaneros this year. I love the green habanero chili relish, but the stuff made with ripe red chilies has more kick. I have a couple of jars of that left, and I have set one of those aside for the next Astronuc visit. We'll have some hot dogs and cold beer on the back deck.

 

[wolram]

I am out shopping today in the big town, i intend to scour it for chili's, i have bought 6 half
pint pickling jars so they are waiting to be filled with some relish, i will be annoyed if i do not come back piled high with fresh chili's.

 

[wolram]

What a waste of time, one would think a city like Coventry would have some place to buy fresh chili's but what a poor lot, i have come home with some poxy looking shriveled up habs in cellophane packets, and i bought every one in the store which was only seven packs.
After this huge disappointment me and Kia went to a Mexican cafe, the chili i ordered was
some thing a baby could eat, the guy was kind though, he bought me a side order of chilis for free.
I managed to make 3/4 jar of relish out of my pathetic haul, i just hope i have done it right
as quantities were hard to judge.

 

[turbo]

You've got to grow your own, Woolie. Lots of Brits like gardening, so I assume that you could buy one of the tiny greenhouses that I see in the home-improvement places over here. That would help you get the temperatures up to the level that chili peppers seem to prefer. Once you've got your own crops going, you can freeze them, can them as relishes, etc so that you can have chilies year-round. My wife and I had some of the left-over hot soup a little while ago, and she told me that she likes it a lot more than our chili con carne, so I'll have to make the soup instead. That was made with fresh-frozen jalapenoes, so I'll have to make sure to freeze more of this summer's crop to ensure that I've got enough for next year.

 

[wolram]

Turbo, how thick should the relish be? mine is quite liquid i thought it would thicken when it cooled but it has not.
By the way i bought a food blender and by heck these Kendod things work great, it only takes seconds to get things minced up and it only cost me £23.

 

[wolram]

My chili relish is amazingly good, it so good i am going out to buy hot dogs so that i can pig out on chili dogs, i followed Turbos method as close as i could.

 

[wolram]

My chili relish

Hope this shows up ok.

 

[turbo]

Mine comes out with less liquid, Woolie, so you may want to adjust the recipe a bit. There should be "just" enough liquid to cover the solids when you put the stuff in jars. Remember that the relish should be refrigerated at all times. You don't want to get food poisoning. If you have followed proper canning procedures (sterilized jars and lids, processing in boiling water bath to seal lids, etc) you can store the jars at room temperature, but as soon as they are opened, into the fridge they go.

Have fun with the hot dogs. I fry mine in butter and grill the rolls in butter while I am cooking chopped onions. Mmm! Hot dogs with onions, chili relish, and mustard!

 

[wolram]

Mine comes out with less liquid, Woolie,

Have fun with the hot dogs. I fry mine in butter and grill the rolls in butter while I am cooking chopped onions. Mmm! Hot dogs with onions, chili relish, and mustard!

The taste is good, i used smoked garlic, but yes i do need to adjust things a bit.

You fry hot dogs? i thought you were only supposed to boil them.

 

[turbo]

The taste is good, i used smoked garlic, but yes i do need to adjust things a bit.

You fry hot dogs? i thought you were only supposed to boil them.

Yep. I fry them in a heavy cast-iron frying pan until they get a little browned - they taste much better than boiled hot dogs. I like them cooked on the grill best, but we're still in the clutches of winter, so frying them is a good alternative.

 

[NeoDevin]

You mean you don't bbq through the winter? I'm farther north than you are, and I never stop bbq-ing.

 

[turbo]

You mean you don't bbq through the winter? I'm farther north than you are, and I never stop bbq-ing.

Often, I do, but I like fried hot dogs really well, and the convenience of cooking them in the house where it's warm is nice. Of course, if the wife brings home a nice steak, or if I get a craving for cheeseburgers, I bundle up and start the grill.

 

[Oerg]

coooool... NOT (it's hot, pun intended :O)

I just love spicy food. I am going to try that recipe when I have the time

 

[turbo]

I've had a heavy schedule of legal depositions, etc this week, so tonight I slacked off, and we had pan-fried hot dogs for supper (habanero chili relish for me, jalapeno chili relish for my wife) with fried onions and yellow mustard. We've still got a pretty good load of frozen jalapenos from our last crop for soups, casseroles, stir-fries, etc, but I can't wait for the opportunity to test/augment/till our garden soil and get another crop in. In December, I hammered a 4' grade stake into our raised bed of garlic when I planted the cloves to mark the delineation of the German/Russian varieties. I can see almost 1' of the stake now.

 

[wolram]

This sounds good,

1 lb. hamburger
1/2 c. chopped onion
1 env. (1 1/4 oz.) taco seasoning mix
1 can (4 oz.) whole green chilies, chopped and drained
1 c. shredded Monterey Jack cheese (4 oz.)
1 1/4 c. milk
3/4 c. Bisquick mix
3 eggs
1/8 tsp. red pepper sauce

Heat oven to 400, grease pie pan.
Cook hamburger and onion and drain. Stir in seasoning mix, put mixture into pie pan. Sprinkle with chilies and cheese. Beat remaining ingredients until smooth. Pour in pie pan. Bake 30 minutes or until knife comes out clean. Cool 5 minutes.

 

[Schrodinger's Dog]

My favourite recipe.

Order a curry, to specific taste. nth > Tindaloo > Vindaloo > Madras > Balti > Tikka > Korma.

Preferably with some lager and rice, and a side salad ( has to have plenty of onions) + some popadoms or Naan. Then eat it, if stronger than a madrass, go bright red, have your eyes water and say whooo Jeez alot, of stronger than a Vindaloo, retreat to safe distance and wait until the fallout subsides.

It's very hard to get an exceptional curry in this country, but you can if you know where to look, or just happen to live near one. It's not impossible to make a good curry yourself if you know a few Asian grocers. But it's much better if you just order one sit back and enjoy IMO. I'm a good cook but I am also quite lazy, curries take forever to make, especially if you make them properly. It is officially recorded that God invented curry leaves and therefore curry powder to give India an extraordinarily good reason to exist, above and beyond the usual right to self determination, human rights guff and so on.

Thai curries are lovely too, in fact any curries from the Asian continent, are marvellous, and so is Chinese food.

 

[Astronuc]

My chile peppers are doing really well. I think turbo and I need to go into the chile pepper business.

Chile production is a $500 million crop in New Mexico alone, which produces most of the U.S. crop, state agriculture commissioners wrote the FDA on Thursday.

FDA: Avoid jalapenos from Mexico, not US
http://news.yahoo.com/s/ap/salmonella_peppers;_ylt=AmsgSPc8BiyiQnVIvJWWtT7lWMcF

WASHINGTON - Only jalapeno peppers grown in Mexico are implicated in the nationwide salmonella outbreak, the government announced Friday in clearing the U.S. crop.

The Food and Drug Administration urged consumers to avoid raw Mexican jalapenos and the serrano peppers often confused with them, or dishes made with them such as fresh salsa.

But the big question is how those who love hot peppers would know where the chiles came from, especially in restaurant food.

"You're going to have to ask the person you're buying it from," said Dr. David Acheson, the FDA's food safety chief, who is advising restaurants and grocery stores to know their suppliers and pass that information to customers.

The big break in an outbreak that now has sickened nearly 1,300 people came on Monday, when FDA announced it had found the same strain of salmonella responsible for the outbreak on a single Mexican-grown jalapeno in a south Texas produce warehouse.

Tomatoes are still suspect.

 

[turbo]

Darn, Astro! Backyard Farms is expanding their (largest enclosed acreage of any building in Maine) greenhouse with yet another greenhouse. With all the tomatoes they grow, surely someone needs to start growing some peppers so that salsa can ensue! Can Mrs. Astro commit to such a project? My wife and I would both love it if you could be Mainiacs!

 

[Evo]

turbo, you would have enjoyed the show on hot food on "Unwrapped" on the Food Network tonight. They showed Blair's death Rain Habanero potato chips, with a scoville rating of 600,000. They are in the Guinness World records as having the hottest foods available.

I don't know how you and astronuc can eat this stuff. For me there is a point where the heat prevents me from tasting the food.

http://extremefood.com/product.php?id=20

 

[Astronuc]

turbo, you would have enjoyed the show on hot food on "Unwrapped" on the Food Network tonight. They showed Blair's death Rain Habanero potato chips, with a scoville rating of 600,000. They are in the Guinness World records as having the hottest foods available.

I don't know how you and astronuc can eat this stuff. For me there is a point where the heat prevents me from tasting the food.

http://extremefood.com/product.php?id=20

Blair's makes some good stuff.

I tried one my hot Portugals last night. One tiny piece and it was firey. It was great!

 

[turbo]

I don't know how you and astronuc can eat this stuff. For me there is a point where the heat prevents me from tasting the food.

http://extremefood.com/product.php?id=20

Surprisingly, the habanero relish is wonderfully tasty with not much mouth-burn as long as you limit quantities somewhat. After eating a hot-dog with 1/2 tsp of that stuff on it though, your scalp will be wet with sweat. The father of the fellow who rebuilt my Evinrude loves hot food, so today I took him down a big bag of all kinds of chilies (along with beets, carrots, and Bell peppers for his wife) and a jar of the habanero relish that I made a couple of years back from store-bought chilies. It's nowhere near as snarly as the stuff I make from home-grown peppers, but I still told Phil to warn his dad to use caution. I gave a jar to a friend of my fathers a couple of years back because his paraplegic son claimed to LOVE hot stuff. He dipped a taco chip in it, took one bite, and acted like he was going to die.

The old guy has to go in for dialysis every couple of days and recently underwent more than a week of hospitalization for a severe E coli infection (heavy rains causing run-off from a dairy farm a mile away to contaminate their well). He's a crusty old character, and if I can keep him eating healthy stuff (like peppers) that he loves, I'll do it. My wife and I used a standard dill-pickle brine recipe to can a mix of chopped jalapeno and Russian garlic a couple of days ago. It hasn't had sufficient time to brine, yet, but she put some in some fresh salsa this morning and I tried a spoonful of the dilled relish neat. Mmmmm! We put up 36 half-pint jars of that, and I may have to make more. It will be great on sandwiches and in salads.

 

[turbo]

Brine for dill pickles is really simple. A good ratio is 1:2 vinegar:water with a cup or less of kosher salt per quart of vinegar. Bring to a boil, and pour into jars packed with chopped jalapeno chilies, garlic (use LOTS of garlic) and fresh dill. Use the yellow dill florets if possible, but fresh dill weed will suffice. Ladle the boiling brine into each jar, leaving 1/4-1/2" head-space in each jar. Cap and seal the jars (lids and jars MUST be sterilized by boiling before use) and process for a minimum of 20 minutes in boiling water. This stuff is just too easy to make.

NOTE: to anyone who hasn't canned before, get a book on the subject by Ball, Kerr, or some other company that sells canning supplies and read up on processing temperatures, processing times, pH, salt brining, etc. Unsanitary conditions and/or inadequate processing can allow anaerobic nasties like Listeria or botulism to develop, so you've got to follow the rules. I have been eating home-canned foods over the past 55 years or so and have never been sickened by it - my mother and grandmother were always very meticulous about their canning.