Yes, New Dunkin’ donut is scary spicy, "A donut… but make it SPICY! Introducing the Spicy Ghost Pepper Donut ft. strawberry flavored icing with cayenne & ghost pepper for a sweet heat treat at Dunkin’. Grab one & show your spicy side".
-
If you need help identifying a pepper, disease, or plant issue, please post in Identification.
news OH BOY! Dunkin' Doughnuts + Ghost Peppers = Halloween!
- Thread starter The_NorthEast_ChileMan
- Start date
midwestchilehead
Extreme Member
I am not much of a doughnut eater, but I will try that one!
Well the fact that sugar will cut the heat I dont expect them to be that "Hot" lol
midwestchilehead
Extreme Member
IMHO, nothing made for the masses is ever hot.
A local news crew, two women & 2 men, taped an "after newscast " taste test and below concerns (As well as mine.) were well founded. Nobody seemed overly "influenced" by the heat, although one woman had "a" tear. They then said if someone wanted to come to the studio and eat a ghost pepper they'd love to air it. Yea - Right That would be a fair comparison!
dragonsfire said:
midwestchilehead said:
keybrdkid said:
I would think with all of the accomplished home chefs I constantly see on this forum, a superhot doughnut throw down could turn out some pretty unique entries.
Or bread 
spiced bread is nice.
spiced bread is nice.I've been wanting to make savory croissants with compound butter for a while now. I think I could probably finagle an Indian or Mexican variant and load it up with pepper powder.
Maybe eclairs with 9 alarm chili as filling?
Standard old fashioned with spicy margarita / tequila glaze?
Double chocolate doughnuts with a spicy Aztec chocolate or an extreme Mexican Hot Chocolate glaze?
Tons of options!
Maybe eclairs with 9 alarm chili as filling?
Standard old fashioned with spicy margarita / tequila glaze?
Double chocolate doughnuts with a spicy Aztec chocolate or an extreme Mexican Hot Chocolate glaze?
Tons of options!
Dehydrate the peppers first, the best way to integrate to the food.
keybrdkid said:
Just have to make those eclairs out of cornbread and you'd be set.
I think we may be running off the rails a bit now.
I mix Chipotle powder with Chocolate regularly, making chocolate bars etc.
Dang those look good [emoji16][emoji106]. At first glance I thought those were knock off Fig Newtons [emoji16][emoji106].keybrdkid said:
I can make passable beignets, but I'm not sure how I would introduce hot pepper into it. It would take a fair amount of experimenting to figure out how to heat them up properly.
Sent from my iPhone using Tapatalk
PtMD989 said:
Its been a while since I've eaten a fig newton, but the texture here was a lot fluffier. More like those donuts you get at custom donut shops. I was trying to make beignets, but it may have come out more like a donut. And having never eaten a real authentic beignet in NOLA, I'm not sure how close to the mark I was. But they tasted good anyway. My problem was I didnt have a real fryer so I was trying to heat oil on the stove to a really hot temperature and it kept popping and I didnt want to start a fire in my kitchen.
Well their nothing like they used to be so your not missing anything, bin meaning to make so home made versions.
2 pints black figs, trimmed, quartered
¾ cup fresh orange juice
6 tablespoons honey
¼ teaspoon kosher salt
keybrdkid said:
If you use (for example) melted butter in your recipe, just melt 1 mg of capsaicin in each mL to make that butter reach for 16,000 SHU Add that butter to 10x other ingredients and you have a nice, mild heat. Easy deal.keybrdkid said:
Edit: By the way, your beignet looks deadly. It makes me hungry to look at those plates. I bet I could eat every one in every picture in one sitting.