heat Ed Currie's newest hottest pepper

FlameThrower said:
Northeast_Chileman,
 
Thanks for posting that story about the Butch T.  As much as I love following the history of some of this stuff, I don't believe I had heard that story go back that far.  I appreciate it.
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Your welcome! And if you want to get in on his latest superhot he has released his W.A.L. 7 (Wicked Azz Little 7) with the caveat, "This is the hottest pod I've ever tasted and is at F12 but still needs refinement, with all the growers out there this should speed it up!!. There's a FB page on it (Haven't a clue how to post a link to it.) and seeds are here.> Wicked Ass Little 7 Pod Tell him The NorthEast ChileMan sent ya!
 
The_NorthEast_ChileMan said:
 
Your welcome! And if you want to get in on his latest superhot he has released his W.A.L. 7 (Wicked Azz Little 7) with the caveat, "This is the hottest pod I've ever tasted and is at F12 but still needs refinement, with all the growers out there this should speed it up!!. There's a FB page on it (Haven't a clue how to post a link to it.) and seeds are here.> Wicked Ass Little 7 Pod Tell him The NorthEast ChileMan sent ya!
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Hah! I just logged in to make a post about the BTR Scorpion that I just ate being the hottest pepper I've ever had when I saw this.  So .... I immediately went and bought some seeds.  I hope to grow them out next season.  Thanks!
 
You know all this Dragon's Breath this and Pepper X that has got me back to pondering cool shapes, colors and flavors more than the hottest this and that.  Anyone else kind of getting tired of it?  Not so much the prospect of a new pepper.  But the focus on it?  So I put two in the pot instead of three.  Does it really matter all that much?  Seems like the hottest is for tourists / sensationalism.
 
AJ Drew said:
You know all this Dragon's Breath this and Pepper X that has got me back to pondering cool shapes, colors and flavors more than the hottest this and that.  Anyone else kind of getting tired of it?  Not so much the prospect of a new pepper.  But the focus on it?  So I put two in the pot instead of three.  Does it really matter all that much?  Seems like the hottest is for tourists / sensationalism.
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True there is a lot of crap surrounding it all but at the end of the day it brings lots of people into the hobby. I personally know three people who got into the wider hobby after hearing about and tasting the Reaper. These guys are chefs at the local pub I work at and now as a result we have our own chilli festival and it is extremely popular. In fact the first chilli fest we did lat year was the biggest ever day for the Ravo pub and considering a normal Sunday we can do 900 lunches (only including mains and not entrees or kids meals) I can't even begin to describe how busy it was. Now we do a winter chilli fest as well as in summer.

So yes the Reaper and search for the hottest chilli involves a lot of rubbish but when someone buys a Reaper plant it's not long before they start looking into Baccatums.

I might add that the chocolate Reaper on the puckerbutt website lists the exact same SHU as the red and to me that seems a bit suspicious. If it was tested surely it would have had a slightly different SHU??
 
I understand the Scientific Wild Ass Guess (SWAG it) for most growers, but yes Puckerbutt seems large enough that fifty bucks is not out of line to test a pepper's shu.  My thought would be to take one from a bunch of different plants, dry, powder, and try to evenly distribute the powder, than have that powder tested.  Not perfect, but should give an average fairly close.

I do see how the hottest pepper in the world attracts folk.  I absolutely agree with you because I have seen people respond favorably to watching people puke.  I don't know why, but for some reason the various challenges cause a great deal of attention.  Look, that guy puked.  I gotta try that.  Here, hold my bier.
 
I personally prefer using mid-heat peppers for cooking. i would rather be able to use more and really be able to impart the flavor of the pepper without totally nuking it with extreme heat. True, superhots have great flavor but can you really add enough of them to make the flavor shine through without destroying the dish with heat?
 
Edmick said:
I personally prefer using mid-heat peppers for cooking. i would rather be able to use more and really be able to impart the flavor of the pepper without totally nuking it with extreme heat. True, superhots have great flavor but can you really add enough of them to make the flavor shine through without destroying the dish with heat?
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Have learned that if I cut the seed and placenta out, then flush with cold water, I can use more in cooking before my face melts.  Really helps to bring out the flavor.
 
A tablespoon of Ghost Pepper powder tipped into a korma imparts a lot of flavour and just the right level of super hot for me. A whole fresh one, however, even deseeded, gives a little more heat and far less taste.
Working with anything above Ghost in cooking can be tough but I'm still happy with the extra richness I get from a tiny bit of Bhutlah or the amount of flavour I can get out of the Reaper when I make chocolate truffles. Again, though, I find I get more flavour for my heat with powdered than fresh or dried.
 
spicefreak said:
A tablespoon of Ghost Pepper powder tipped into a korma imparts a lot of flavour and just the right level of super hot for me. A whole fresh one, however, even deseeded, gives a little more heat and far less taste.
Working with anything above Ghost in cooking can be tough but I'm still happy with the extra richness I get from a tiny bit of Bhutlah or the amount of flavour I can get out of the Reaper when I make chocolate truffles. Again, though, I find I get more flavour for my heat with powdered than fresh or dried.
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I agree. I've been harvesting alot of aleppos lately and i much prefer the flakes over fresh. Seems to be less heat and more flavor.
 
spicefreak said:
A tablespoon of Ghost Pepper powder tipped into a korma imparts a lot of flavour and just the right level of super hot for me. A whole fresh one, however, even deseeded, gives a little more heat and far less taste.
Working with anything above Ghost in cooking can be tough but I'm still happy with the extra richness I get from a tiny bit of Bhutlah or the amount of flavour I can get out of the Reaper when I make chocolate truffles. Again, though, I find I get more flavour for my heat with powdered than fresh or dried.
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Have you ever worked out how many Ghosts goes into a tablespoon ?
I think you will be surprised.
I guess it will be closer to 3-5 peppers in powder form per tablespoon.
 
karoo said:
Have you ever worked out how many Ghosts goes into a tablespoon ?
I think you will be surprised.
I guess it will be closer to 3-5 peppers in powder form per tablespoon.
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I have not but I agree, it's probably a lot more than it looks. I reckon it's at least 5.
 
I think powders seem milder due to oxidation.  When ever you chop something up, you create more surface area to expose to oxygen.  Powdering it makes even more surface exposed.  Maybe oxidation effects the capsaicin?  Just a guess.

It might be psychological, but I much prefer fresh anything.  I think I can taste the fresh in a dish.  But keep in mind, I think home grown tomato taste different than what I buy in the store.  Maybe I am just imagining it.
 
 
AJ Drew said:
It might be psychological, but I much prefer fresh anything.  I think I can taste the fresh in a dish.  But keep in mind, I think home grown tomato taste different than what I buy in the store.  Maybe I am just imagining it.
 
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My wife hated fresh tomatoes, she'd only ever had bought ones from supermarkets. Then I grew them fresh and she loves them.. at least in Oz it's common knowledge that bought tomatoes are sh!t. They are like rubber.
 
Jase4224 said:
My wife hated fresh tomatoes, she'd only ever had bought ones from supermarkets. Then I grew them fresh and she loves them.. at least in Oz it's common knowledge that bought tomatoes are sh!t. They are like rubber.
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Couple really weird things about that.  Commercial tomato are being bred for low acid content.  Have read articles on how old canning recipes dont work today with modern tomato from the store.  They are also bred to have thicker skin so they keep longer in the grocery store.

When you grow your own, you generally eat them really fast so you can grow things that wouldnt work at the grocery.  My absolute favorite is Mortgage Lifter.  I swear they are rotten a couple days off the vine.  No AC here, but still.
 
 
Edmick said:
I personally prefer using mid-heat peppers for cooking. i would rather be able to use more and really be able to impart the flavor of the pepper without totally nuking it with extreme heat. True, superhots have great flavor but can you really add enough of them to make the flavor shine through without destroying the dish with heat?
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+1 on that! What's the point in growing the "hottest" pepper in the world when it tastes like scorched plastic? One of the ways I've found to reduce the heat on a super to bearable levels is to make an infused vegetable oil. Dissolving the capsaicin and spreading it through the oil actually unlocks the flavor that you would miss if you took it straight. It's great drizzled on soups and stews or used in a stir-fry.
 
AJ Drew said:
It might be psychological, but I much prefer fresh anything.  I think I can taste the fresh in a dish.  But keep in mind, I think home grown tomato taste different than what I buy in the store.  Maybe I am just imagining it.
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While the same variety of tomato won't taste different just because you've grown it yourself, many of the component carbohydrates break down rather quickly, making a plant fresh tomato taste very different from one that's sat on a shelf for a day. So different, in fact, that it took me quite a while to acquire a taste for my own home grown ones.

I recently came across a Padron grower and discovered that, while it's mostly just the level of natural sweetness, their flavour also differs somewhat with time away from the plant.
 
spicefreak said:
While the same variety of tomato won't taste different just because you've grown it yourself, many of the component carbohydrates break down rather quickly, making a plant fresh tomato taste very different from one that's sat on a shelf for a day. So different, in fact, that it took me quite a while to acquire a taste for my own home grown ones.

I recently came across a Padron grower and discovered that, while it's mostly just the level of natural sweetness, their flavour also differs somewhat with time away from the plant.
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IME tomatoes (and chillies for that matter) develop MORE flavour a few days after picking.

AJdrew +1 on mortgage lifter! Also pink brandywine is just as big and tasty.
 
I like my Pardons and my Black Pearl tomatoes as fresh as possible but I can see what you're saying with others. The age change isn't necessarily bad. Just a change.
 
Jase4224 said:
IME tomatoes (and chillies for that matter) develop MORE flavour a few days after picking.

AJdrew +1 on mortgage lifter! Also pink brandywine is just as big and tasty.
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Bradywine is really popular in my neck of the woods.  There is a guy down the way with a honor stand in his front yard.  You have to be there early in the AM to get any because people have figured out to stop on their way to work cause on the way home they are gone.
 
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