I have a pretty decent tolerance and tonight I made chicken curry and used curry paste, garam masala, and mixed in some habanero puree, bird pepper powder, ghost chili powder, and habanero powder. It was really good and I was wondering how hot this would be to someone who has not built up a tolerance? When friends ask me how hot something is I just say I'm not a good gauge of spice level.
Do you ever wonder how hot something you are eating would be if you hadn't built up a tolerance?
- Thread starter girleatsfire
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Same here, I damn near killed my old man. Told him a pepper wasn't spicy at all as I was munching on it and he started gagging and choking on it. Want to say it was just a inca berry. Or maybe tepin x lemon drop.
I'm not a good judge. I almost always make meals that make the family act stupid and dramatic.
and mind you I'm not giant hot head either. Would never catch me eating bhuts or reapers straight up.
I'm not a good judge. I almost always make meals that make the family act stupid and dramatic.
and mind you I'm not giant hot head either. Would never catch me eating bhuts or reapers straight up.
About a 5th used to do it. Lol now I can laugh.
Gave some of Shorerider's hellbanero to my buddy yesterday Heather and I thought it was fantastic but not high heat. We put that on everything. My buddy almost died running into the kitchen drinking milk and water was hysterical!!
of course after we stopped ROFL we told him how sorry we were. Guess he won't be trying any more sauce on our recommendations! Haha I have no concept what others consider spicy.
Gave some of Shorerider's hellbanero to my buddy yesterday Heather and I thought it was fantastic but not high heat. We put that on everything. My buddy almost died running into the kitchen drinking milk and water was hysterical!!
of course after we stopped ROFL we told him how sorry we were. Guess he won't be trying any more sauce on our recommendations! Haha I have no concept what others consider spicy. 
I bring salsa to work almost every week this time of year to give all the different peppers a trial. Usually there will be one new person or even a few who should know by now that my scale is different. Yesterday I had one with white fatalii that was very mild but still a few were coughing and sweating with it. For some reason they didn't want to try the batch with kraken scorpion in it after that.
I love Thai and wonder if any they call Thai hot here in the states is what it would actually be in Thailand. We had a Thai place open in my small town a few years back and their top level was 3. After that I asked if I could get 24 next time. They didn't want to as they thought I couldn't take it but once they did and understood what I liked it was awesome. Then one time after a bad day I got some carryout and told them to make it as hot as they could. Only time a restaurant ever put me down. Must have been about 30 or 40 Thai peppers in it. Kept telling my wife that I didn't think Thai peppers could be that hot. Cap cramps lasted all night with that one. Sadly the place closed but was the best food ever dished out in a restaurant in my town.Peter S said:
Frequently I'll bring peppers I have grown or gotten from members here to my office to add to food. Everyone is always so curious about them and asks if they're hot. Without fail, I always tell them nah, it isn't too hot, try one!! They always do, and they always end up freaking out. One girl got the hiccups from a peruvian white habanero! I had been popping them in my mouth all day and nobody even thought twice about trying them.
My girlfriend barely trusts me when it comes to heat level anymore. I had just gotten my first pequins off my plant a few months ago and was in the process of eating one and adding another to my soup. She was curious, so I gave her just a piece of one. She freaked and told me it felt like someone put a match out on her tongue. Whoops! I did not get that from the pepper!
My girlfriend barely trusts me when it comes to heat level anymore. I had just gotten my first pequins off my plant a few months ago and was in the process of eating one and adding another to my soup. She was curious, so I gave her just a piece of one. She freaked and told me it felt like someone put a match out on her tongue. Whoops! I did not get that from the pepper!
I still get hiccups anything over jalapeno lol, not sure if this topic applies to me.
i enjoy flavorful sauces / peppers more than just raw heat and don't eat them at every meal so i don't desensitize myself.
Take a break for 3 weeks or a month from spicy food. Then try again and you'll have fun.
i enjoy flavorful sauces / peppers more than just raw heat and don't eat them at every meal so i don't desensitize myself.
Take a break for 3 weeks or a month from spicy food. Then try again and you'll have fun.
Yeah, its been awhile since I've gotten hiccups, back when I started growing peppers, anything above habanero levels would do it, but I could eat white habs without issue other than the hiccups.juanitos said:
On the topic, though.... Was just thinking about it today, had nachos for lunch with jalapeños.... Generally I get a tingle from them, got nothing today.... But, over the last week, I've had 2 pink tigers, 2 BOC pods, 2 aji lemon pods, yellow sbj7 pod and 2 brown bbg7 pods. Normally I'm covering food with sauces for the heat, but I have some pods right now, so....
i believe that leaves more for you , eh ? i like that tactic ! works for me too . lolJeff H said:I made some chili yesterday and used a couple sauteed Anaheims in the mix, nothing else. My daughter and wife were complaining it was spicy.I put some ghost powder on mine.
I'm not a good judge of spice level either.
oh i could only imagine , 'd act like the so called chili heads at work that claim to like heat , till i bring them down with some of my pods or dirt ! lol lots of fun .
knowing what to expect and understanding how to deal with it is the power we chile heads possess. I can't remember the last time i thought food was spicy.... thai hot in restaurants, chile powder on everything, diced chiles in burritos....its all warm. The only thing that gets me going is a fresh pod.
The local Thai place near me will make it any spice level you want so level 10 has 10 Thai chili's, 30 has 30 Thai Chilis. I usually order a 20 but have taken a few bites from a plate of 80 that my friend was eating. The record currently is 85.Peter S said:
You should have started him on Smoke'N'Fire Salty, that would've really lit him up. I can barely taste the heat now in Hellburnero, I know it's hot though, because I sweat a little whenever I use it.oldsalty said:About a 5th used to do it. Lol now I can laugh.
Gave some of Shorerider's hellbanero to my buddy yesterday Heather and I thought it was fantastic but not high heat. We put that on everything. My buddy almost died running into the kitchen drinking milk and water was hysterical!!
SR.
Had ripe red morugas from one of my grows this week. Me and the global claims manager were asked by the analytical manager if he could join.
Fast forward.
Necessary warnings, millimeter by millimeter piece to gauge heat......to analytical manager.
Fast forward.
Analytical manager running to bathroom for water. Coming back, face inflamed, teary eyed, like he had been crying all day because someone ran over the dog that raised him.
Fast forward.
Global claims manager and I polishing off red morugas, placenta chewing, comparing notes, ROTFL @ azzhole from analytical.
Fast forward.
Guy from analytical doesn't want anything hotter than a habanero. Contact him when we eat them for lunch.
Fast forward.
Necessary warnings, millimeter by millimeter piece to gauge heat......to analytical manager.
Fast forward.
Analytical manager running to bathroom for water. Coming back, face inflamed, teary eyed, like he had been crying all day because someone ran over the dog that raised him.
Fast forward.
Global claims manager and I polishing off red morugas, placenta chewing, comparing notes, ROTFL @ azzhole from analytical.
Fast forward.
Guy from analytical doesn't want anything hotter than a habanero. Contact him when we eat them for lunch.