Not Bubblebutt? Or would that be too confusing with the way people mispronounce Bhut?
- The Hot Pepper
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People will work with it and make delicious things with it, if given a reason, but, so far, Pepper X has proven to be neither especially good nor bad in taste, IMO. Simply different to the more common supers.
I see no particular reason to go for it on flavour grounds, over the countless other uncommon strains out there.
I will say, also, that the Pink Tiger (same parents as "The Pain") didn't hit me anywhere near as hard. Its heat took after its Ghost parents. It takes a special blend of annuum capsaicinoid production and chinense production levels to really get the job done.
Do you two also find a certain soap-like quality alongside that annuum heat? From what I understand, that's another thing that only some people get and I have to wonder if the two are connected.
If straight pain is what you're after, you don't even want a pure chinense, IMO. The stinging heat of an annuum or bacatum is, scoville for scoville, significantly harder to endure, meaning that chinense annuum crosses like the various Bhut de Neyede strains can be absolutely unbearable when their genetics come through a certain way. Though the soapy quality that comes with also puts me right off.
Here is another scary thought. As soon as Ed releases pepper x seeds, (the "reliable" source) how many people are going to buy it? When they released the reaper, they sold 120,000 seeds at $1 a piece, in the first 3 months. How many pepper x seeds do you think they would sell? Then, how long will it take for everyone to find out they aren't as hot as expected? Everyone will have some sort of plant. They wouldn't get their money back. They could be beefing up some BMMs over the last couple of years and sell $250k worth of seeds before anyone realized they aren't 3.17 million. Look at the reaper. It has the record at 2.2 million but nobody has ever had one tested above 1.6 something. Not even the Hot Pepper Institute could do better, yet alone all the hobbyists. Is anyone complaining or suing them because their reapers aren't what they are supposed to be? At this rating, the math says that people would be equally happy with a mustard that rates 2.3 million. These people know how to use the press and manipulate people to buy into what they have. Keep in mind they just used "chocolate pepper x" in the last version of last dab, so they have 2 kinds of seeds to sell you that might not perform. Alright, everyone line up to buy your pepper x seeds!!! You know you will at least try a few packs, just in case. It's from "the reliable source"!!!😁
I don't even understand why people see Ed as a reliable source at this point. Any degree of reading around will tell you that other chilli farms have far more consistent Reapers than he does. If I'm gonna get ripped off buying Pepper X seeds, at least I can claim that I did it first by going somewhere independant and not fund his explotative bullcrap.
After all, one of you guys sent me real Caramel Reaper seeds long before Ed had any for sale so, in my mind, a legit Pepper X, should such a thing even exist, is just as likely to pop up in some random 3rd party's collection as it is to come from him.
So, Dragons Breath is horse sh*t too?
I remember reading that it could cause anaphylactic shock, so did bother with it.
That was one guy involved with it misinterpreting warnings about possible allergic reactions to (all) peppers. The truth of the matter is that it's brutally hot but also far from stable and years off being consistent enough to claim a record, whether it's hotter than the Reaper or not.
So far, the hottest two that I've had have been the Chocolate Bhutlah PL and Fatalii Gourmet's Jigsaw Pepper, if you want a real next level chilli.
Trust me, I'm just saying he's full of shit and everyone knows it. He seems to be living in a fantasy world were he is starting to believe his own tales.
There's other drama playing out in the background also, Ed is getting caught up in his on little world.
If Ed was living in reality, we'd never've seen a "Pepper X" to begin with. It only got announced when he saw Dragon's Breath as a threat and we all knew that that was dodgey from the get go.
Nobody is going to try to beat the X b/c that chile is never going to see the light of day.
If Ed Currie had a brown 5.3million chile, he'd have already released it. If Ed Currie had a Pepper X, he'd have already released it. If not for Troy Primeaux's generosity, he never would have even had the Reaper. He'd be off mumbling to himself about Hab/Ghost crosses and the improbability of seeing a pepper with a stinger.
Oh, I don't disagree. I'm just trying to point out that the idea of him having hotter isn't new, even if it is highly improbable.
Kinda long article, but Ed says he has more up his sleeve,lol.
He's been saying since day 1 that nobody should bother trying to beat the X because he's got a 5.3 million variety in reserve just in case.Rumours say it's brown.
A jewish friend of mine handed me a bag of peppers with a couple of these in recently, apparently grown by one of her relatives. They all seemed to be fairly standard varieties so, between the indian annuum appearance and fruity undertones (which might possibly resemble apple peel), I'm thinking that this might be the much loved Pusa Jwala.
That said, though, I'm no expert on indian and african annuum types so I can't say anything for sure and, for all I know, it might be from her family's home in israel. Does anyone have a more certain verdict on this pepper's variety?
It definitely seems to be a real pepper but there is no definitive proof of anything beyond that. Even if there was, though, it's a new variety not stable enough to hold a record. Unlike Pepper X, which has alledgedly been grown in secret for a decade. The fact that Pepper X still hasn't had the record that we were promised would appear over a year ago makes it seem very sketchy.
As for The Last Dab, I found my bottle significantly hotter than any Reaper sauce that I have tried but not even close to its 2.3 million SHU claim. Compared to extract sauces, it was more like 0.4 million.
Recieved and picked out a few things but no last-ofs. Adding Pink Tiger, Fish Pepper, Puerto Rican Yellow, 7-Pot Bubblegum White, California Reaper, Fatalii Seeds' "Turkish Pepper" and some NuMex Lemon Spice Jalapeños.
Will send on to Mitzi tomorrow.
Ones that seem to be popular picks:
Rocoto (more a family than a strain)
Bird's Eye/Pequin (former is more general)
Peter Pepper (maybe just put Peter)
Pimenta de Neyede
Bishop's Crown/Ubá Tuba (2nd names is better, IMO)
Banana Pepper (just put Banana for the lols)
Ones that I second:
7-Pot (better not to overcomplicate with specific varieties, IMO)
Bhut Jolokia Orange Copenhagen
I could also ask you if you eat products with imitation vanilla, like basically all commercial cookies, and ask you WHY you want to eat something that RESEMBLES Vanilla???? But I won't.
There are probably political, ethical and economic reasons not to eat real vanilla but the fake stuff is so lacking by comparison.
Make me fake vanilla that tastes better than the real deal and I'll never use pods again but I don't see that happening for a LONG time.
Italian chef on Food Wars used two of those as his tools of choice... one these days i'll convince you guys to watch that anime
Man I love me some Shokugeki no Souma. I even wrote a review piece on it: https://spicefreak.b...treme-cook-offs
Basically, as long as you can get past episode 1, you're in for a fantastic, absurd and highly apetite inducing time.
UK will not be in the EU next year so this may be the last year we can participate; eek! (I voted Remain; does that help?)
I'm just happy that we managed to stay this long, TBH, I wasn't expecting 2018 to even be a possibility. I'm in.
It's Malaguetta chillies pickled in a salted vinegar, according to that ingredients list, and they've clearly had most of their colour leeched out by the liquid.
They're common peppers in brazil and I remember them having a rather unique taste but I don't recall much beyond that. I've not had them in a few years at least, since they're not nearly as frequently used over here, but I think they were a fairly medium heat. Definitely well below Habanero.