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3 Million Scoville


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#21 SnowMan

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Posted 22 September 2022 - 07:17 PM

Trash. Maybe a small batch of hot sauce. The habanero can be good, but I've had them be all heat, no flavor several times.

#22 Gumbo Leviathan

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Posted 22 September 2022 - 07:25 PM

Second hab there is that much hotter?

ooh you know, I actually don’t know that.

The Carolina reaper is for sure worthless

#23 postSingularityHumanoid

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Posted 22 September 2022 - 07:37 PM

ooh you know, I actually don’t know that.

The Carolina reaper is for sure worthless


No question on the reaper. But also don't fear the reaper.

#24 Augie1991

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Posted 22 September 2022 - 07:42 PM

My butt fears all 3.

#25 bdutton

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Posted 22 September 2022 - 08:04 PM

Fight them

Came here for this.



#26 zymot

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Posted 22 September 2022 - 11:28 PM

No question on the reaper. But also don't fear the reaper.


This thread needs more cow bell pepper.

#27 Gusso

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Posted 23 September 2022 - 04:42 AM

IMG-20220922-163726.jpg

From left to right: habanero, Caribbean habanero, Carolina Reaper

What do I do with them?

Is the Caribbean habanero a Scotch Bonnet? If so, they're A tasty pepper (hot but tasty).

Edited by Gusso, 23 September 2022 - 04:43 AM.


#28 Genesee Ted

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Posted 23 September 2022 - 06:53 AM

Since you're a food guy I'm just curious why you say this. Are you just not into excruciatingly hot peppers? I admit that I'm not either. I don't mind heat but I don't care for things just designed to cause pain. In the case of Habanero, I actually do not care for the flavor of it. Yes, it's hot and all that but the flavor itself is not working for me. I like the flavor of a Jolly and a Chipotle (which is just a smoked Jolly, right?) but a pepper needs decent flavor for me.

I can’t be the only one here who’s never heard of a Jolly

#29 postSingularityHumanoid

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Posted 23 September 2022 - 06:58 AM

I can’t be the only one here who’s never heard of a Jolly


Jalapeno

#30 Big Nake

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Posted 23 September 2022 - 07:06 AM

I can’t be the only one here who’s never heard of a Jolly

I was out with the doctor and we ordered guacamole and I said, "Mmm, they put jollies in the guac" and she was all, "Yeah, I know... so good" and then 5 minutes later she said, "Wait.  What's a jolly?"  :lol:


Edited by Big Nake , 23 September 2022 - 07:06 AM.


#31 Genesee Ted

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Posted 23 September 2022 - 07:08 AM

Jalapeno

I put that together but I have never heard them called that

#32 postSingularityHumanoid

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Posted 23 September 2022 - 07:22 AM

First you need to not know how to pronounce jalapeno or to witness it.

#33 davelew

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Posted 23 September 2022 - 07:33 AM

IMG-20220922-163726.jpg

From left to right: habanero, Caribbean habanero, Carolina Reaper

What do I do with them?

 

Scoville is just a measure of how diluted the pepper needs to be to contribute no heat.  Reapers have roughly 300 times more Scoville units than Jalapeno jollypeeknow peppers, and weigh 10 grams on average.  Just pick a dish where you would add 3 kg of jollys, and substitute one reaper.

 

Habs and scotch bonnets are easier to use.  I like a scotch bonnet or two in a batch of Jamaican Patties.  For the filling, I usually do a pound of beef, a pound of beans, some onions, and one or two scotch bonnets along with garlic and thyme.



#34 TonyBrown

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Posted 23 September 2022 - 08:05 AM

It's super easy. Cut in half, scrape with spoon. Wash hands thoroughly.

not enough.  you need kitchen gloves for it if you want your hands to stay 'pepper free' and usually those cheap plastic 'serving' gloves need to be doubled up and still need some hand washing imho.



#35 TonyBrown

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Posted 23 September 2022 - 08:48 AM

I was out with the doctor and we ordered guacamole and I said, "Mmm, they put jollies in the guac" and she was all, "Yeah, I know... so good" and then 5 minutes later she said, "Wait.  What's a jolly?"  :lol:

we typically use serrano for the guac, but we've had only marginal success growing them so we end up with jalapeno more than we typically like, tho we do have some nice habs this year...  :P



#36 postSingularityHumanoid

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Posted 23 September 2022 - 08:50 AM

not enough.  you need kitchen gloves for it if you want your hands to stay 'pepper free' and usually those cheap plastic 'serving' gloves need to be doubled up and still need some hand washing imho.

 

I make it a point to not touch the inside bits with my hands but if you need to do a lot of them and/or you don't want to be careful def agree there.



#37 neddles

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Posted 23 September 2022 - 09:30 AM

Do you know how I know that some people don’t touch their wives?

#38 postSingularityHumanoid

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Posted 23 September 2022 - 09:46 AM

Do you know how I know that some people don’t touch their wives?


At least right after cutting hot peppers anyway.

#39 toonces

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Posted 23 September 2022 - 09:57 AM

Scoville is just a measure of how diluted the pepper needs to be to contribute no heat.  Reapers have roughly 300 times more Scoville units than Jalapeno hollypeeknow peppers, and weigh 10 grams on average.  Just pick a dish where you would add 3 kg of hollys, and substitute one reaper.

 

Habs and scotch bonnets are easier to use.  I like a scotch bonnet or two in a batch of Jamaican Patties.  For the filling, I usually do a pound of beef, a pound of beans, some onions, and one or two scotch bonnets along with garlic and thyme.

Fixt.




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