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Chefs and super hots
- Thread starter Captain Caliente
- Start date
salsalady
Business Member
I feel like the buzz words have been over used, and they are being disregarded by consumers. What is 'natural' ingredients, what is 'wholesome'? I've tasted some "all natural, organic, blahblahblah" stuff over the years that tasted like crap. Like...spit it out and pitch it in the bin...bad. So sticking 'gourmet' in a label doesn't make it more appealing and there are no regulations as to what makes something 'gourmet'. At least with 'organic' and 'natural', there are some regulations. Then again, creosote could be considered 'all natural' but I don't think anyone wants that in their food.
Make a good product, leave the buzzwords out unless it is something critical like 'organic', if customers like it, they'll buy it again.
Make a good product, leave the buzzwords out unless it is something critical like 'organic', if customers like it, they'll buy it again.
Macadamias
salsalady said:
I've only known super hots and gourmet food together. Every super hot pepper is a friend. Some are superior. But they all have value. I guess I am saying that all super hots are gourmet. But again, my hot pepper world is fairly limited to only the finest super hots on the planet paired with superb cuisine. So you probably have more knowledge in this arena.
Hells, yes!salsalady said:
I grew a few different types of Jalapeños this year. They're not all created equal, for sure. I got some Zapotec seeds from Windchicken and grew those out... Fresh pods from those plants are, without any doubt, the finest Jalapeños I've ever had. In contrast, the Jalapeños Conchos i grew are pretty bland, as Jalapeños go. And the Vaqueros are kinda ugly-lookin' and unremarkable. But, any Jalapeño i pick from my garden today is going to beat the pants off of some bruised-up green Jalapods that were picked a while ago, shipped in from who knows where, and purchased a few days prior, but that's what the typical tacqueria is going to have on-hand. I'm not getting a big head about it; I'm just enjoying the benefits of growing my own. The same advantages are available to any semi-competent tGardener who grows peppers.
I got lucky with them Zapotecs, though. I really do think they're something special, but i can't take any credit for them. They're as easily grown as any other Jalapeños.
At the end of the day, i think it's awesome to be proud of your chiles, and i definitely am proud. OTOH, it's nothing to get boastful about. Growing peppers is awesome... For everyone who grows'm.
Bicycle808 said:
Agreed!
salsalady
Business Member
There's always room to expand one's horizons. There are thousands of chile varieties, some are good tasting, some are not. Sounds like you've been lucky in your superhot consumption in that they've all been really great. I definitely don't think that 'all superhots are gourmet'. Good thing we can have a lively discussion and carry on as friends.Captain Caliente said:
It's all good~
SL
I don't think we need to get hung up on the word. When he started the thread he had a different subject but happened to use the word, so perhaps we can get back on track. 
PS. I believe there's a line of designer peppers out there. The ones that are created by growers, patented, and given a catchy name. I call those designer peppers. Come at me bro!
PS. I believe there's a line of designer peppers out there. The ones that are created by growers, patented, and given a catchy name. I call those designer peppers. Come at me bro!
salsalady
Business Member
The Hot Pepper said:I don't think we need to get hung up on the word. When he started the thread he had a different subject but happened to use the word, so perhaps we can get back on track.
PS. I believe there's a line of designer peppers out there. The ones that are created by growers, patented, and given a catchy name. I call those designer peppers. Come at me bro!
Oh Boy!!!! Here we go!!!!
gonna need a re-wine for this~~~
I think every pepper plant is a bit unique. I assume there is a degree of cross pollination in all of them. I'll notice some peppers on a Trinidad, for example, will have a slight variation in how they look compared to the rest. I love every last one of them. I protect them from foul stink bugs and nasty mites. With so much love going into them they just have to be gourmet. And to bring us all back home. Chefs should know how to cook with them and how to manipulate these beautiful flavors.
salsalady
Business Member
Most chefs who actually cook with hot peppers probably also know that only about 3% of the population actually eats foods and peppers that are in the 8-9+ heat range. Which is probably why there isn't a food joint that serves exclusively hot foods and peppers. Not enough customers to make it pay.
After watching many food shows where the "chef" says things like 'the seeds are what makes the peppers hot' and when a certain smoke dried jalapeno is pronounced chi-po-to-lay, I tend to question how much said chefs actually know about hot stuff. Or when a bar serves wings that have 3 million SHU extract in the wing sauce, and then claim the wings themselves are 3 million SHU.
Doesn't work that way.
There are many folks here on THP who are medium/hot chileheads. We do seem to attract a large number of those Top-Tier extreme chileheads also. Those that grow the peppers and those that eat/use/cook with the superhot peppers. It is fun to go into the restaurant, order 5 stars and then complain about the lack of heat.
The BigTown 10 miles from where I live has a population of about 1200 people. We had a Thai restaurant open for a while. We ordered 4 stars...yea...not bad. Next time, I ordered 6 stars and I heard from the kitchen "WHAT? Are you SURE?" I had a little giggle...yep, definitely needed the 6 stars.
After watching many food shows where the "chef" says things like 'the seeds are what makes the peppers hot' and when a certain smoke dried jalapeno is pronounced chi-po-to-lay, I tend to question how much said chefs actually know about hot stuff. Or when a bar serves wings that have 3 million SHU extract in the wing sauce, and then claim the wings themselves are 3 million SHU.
Doesn't work that way.There are many folks here on THP who are medium/hot chileheads. We do seem to attract a large number of those Top-Tier extreme chileheads also. Those that grow the peppers and those that eat/use/cook with the superhot peppers. It is fun to go into the restaurant, order 5 stars and then complain about the lack of heat.
The BigTown 10 miles from where I live has a population of about 1200 people. We had a Thai restaurant open for a while. We ordered 4 stars...yea...not bad. Next time, I ordered 6 stars and I heard from the kitchen "WHAT? Are you SURE?" I had a little giggle...yep, definitely needed the 6 stars.
salsalady said:Most chefs who actually cook with hot peppers probably also know that only about 3% of the population actually eats foods and peppers that are in the 8-9+ heat range. Which is probably why there isn't a food joint that serves exclusively hot foods and peppers. Not enough customers to make it pay.
After watching many food shows where the "chef" says things like 'the seeds are what makes the peppers hot' and when a certain smoke dried jalapeno is pronounced chi-po-to-lay, I tend to question how much said chefs actually know about hot stuff. Or when a bar serves wings that have 3 million SHU extract in the wing sauce, and then claim the wings themselves are 3 million SHU.
There are many folks here on THP who are medium/hot chileheads. We do seem to attract a large number of those Top-Tier extreme chileheads also. Those that grow the peppers and those that eat/use/cook with the superhot peppers. It is fun to go into the restaurant, order 5 stars and then complain about the lack of heat.
The BigTown 10 miles from where I live has a population of about 1200 people. We had a Thai restaurant open for a while. We ordered 4 stars...yea...not bad. Next time, I ordered 6 stars and I heard from the kitchen "WHAT? Are you SURE?" I had a little giggle...yep, definitely needed the 6 stars.
I've had a ton of fun cooking "gourmet" food for my friends over the years. We used to have our own cook-offs all the time. Barbe-ques and get togethers a few times a month. Lots of us, always trying to outdo each other with the most amazing dishes. It was a very fun time in my life. Before all the kids and stuff. Anyway, they always knew that my dishes would be hot. I had to learn to cook for each persons heat level. It is difficult to gauge when you are an extreme chilehead. But I learned over the years. Some of them liked the super hot level I was at. Most of the others were at varying degrees. Staying true to my roots, my sauces do the same. It isn't about the rest of the populous. My sauces are about what my friends can and will eat. It's funny to write it down in this way. But they are my guide. If they like the sauces. I know that the sauces are good.
But you are right about the Thai joints. They do not seem to know what 5 star or Thai Hot means? They just add a bunch of chile flakes to the dish to make it hotter. That is my main gripe. Don't tell us you have "hot" if you do not know what "hot" is. And there are plenty of chefs that do just that. Particularly in Thai Restaurants. Argggghh.
+1
In my experience, any heat ar all is too much for a lot of folks, and a lot of folks have Jalapeño-level heat their your level. "Normal" folks who will eat meals prepared with Habs are kinda unusual, and ppl who like to eat meals involving true Supers are a true rarity. Not on THP, but in the real world.
I will say that this seems to be slowly changing for the better, with more and more ppl being willing to at least try spicy fare...
As for me and my Thai and Korean restaurant exploits, i find my own tolerances vary quite a bit depending on my current eating habits. In May, I'm not in fightin' shape, and i order my Dolsot at a 4 out of 5...and i struggle to endure it. Pathetic. But by early Autumn, i'm ready to rock and order it at a 6 out of 5 level, without breaking a sweat.
It's surprising how quickly one's cap tolerance can change, for better or for worse...
In my experience, any heat ar all is too much for a lot of folks, and a lot of folks have Jalapeño-level heat their your level. "Normal" folks who will eat meals prepared with Habs are kinda unusual, and ppl who like to eat meals involving true Supers are a true rarity. Not on THP, but in the real world.
I will say that this seems to be slowly changing for the better, with more and more ppl being willing to at least try spicy fare...
As for me and my Thai and Korean restaurant exploits, i find my own tolerances vary quite a bit depending on my current eating habits. In May, I'm not in fightin' shape, and i order my Dolsot at a 4 out of 5...and i struggle to endure it. Pathetic. But by early Autumn, i'm ready to rock and order it at a 6 out of 5 level, without breaking a sweat.
It's surprising how quickly one's cap tolerance can change, for better or for worse...
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Gourmet This!....................Gourmet That! There's only one kind of gourmet......
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Gourmet This!....................Gourmet That! There's only one kind of gourmet......
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the seasons 
this is getting good
this is getting good
Look for my new book out in early Spring. "The 4 seasons of Gourmet"
salsalady
Business Member
Captain Caliente said:
Picture book.....
Gourmet sitting by the fire/woodstove/heater sipping a Hot Toddy with rain/snow out the window...
Gourmet sitting on the porch with hummingbirds, bees and spring flowers and a nice chardonnay...
Gourmet sitting in front of the AC unit with a tall frosty one...
Gourmet sitting at the kitchen table with a lovely carved pumpkin with some mulled wine....