Warning: Don't saute unidentified Peppers

Discussion in 'General Discussion' started by melbo, Jul 29, 2006.

  1. melbo

    melbo Hunter Gatherer Administrator Founding Member

    Oh Man.

    I swear I almost dug out a Gas Mask just now. Had to EVAC all the pets and my wife. Was making a Bean Recipe I got from E.L.'s Wife...

    I had grabbed some peppers along with the Jalepenos that I thought were just other Hot peps. I've been hit with Pepper Spray before and those are the same one they use. Normally I just cook the peppers with the rest of the 'liquid' stuff. Today I sauteed them with the bacon and onions.

    Finally back to normal here....

    Anyhoo... Try the recipe. I make it on Fridays or Saturdays and we leave it on warm all weekend and just have a bowl when we get hungry.

    I Usually Double or 3x it and I also add some Lime Juice and minced Garlic.
    My batch today uses 4 Jalepenos and 2 red ones... (They look like jalepenos) maybe Cayennes?
  2. Seacowboys

    Seacowboys Senior Member Founding Member

    Cayene peppers release an unbelievable amount of capsaisin into the air when heated in a skillet. It will choke you.
  3. melbo

    melbo Hunter Gatherer Administrator Founding Member

    Must have been. THey look about exactly like Jalepenos except for the color?

    Man. Brought me back to the days when a college roomate used to give our apartment a spray on his way out.
  4. E.L.

    E.L. Moderator of Lead Moderator Emeritus Founding Member

    Way to clear out the kitchen.
  5. Bear

    Bear Monkey+++ Founding Member Iron Monkey

    Earliest form of chemical warfare.... Chinese would burn peppers on big fires upwind from the enemies camps and let it waft in ... then go in and make "stir fry".....

    Now you know how to do it.... I'd check and wipe up some of the surfaces around the area as well... hate to have you rub your eyes or pick your nose with some residue on your fingers....:eek:
  6. melbo

    melbo Hunter Gatherer Administrator Founding Member

    My poor septic tank
  7. poacher

    poacher Monkey+++ Founding Member

    sorry to hear about the fumigation Melbo but I hope the food was at least good. Go to all that trouble and pain to make it and then have to throw it out is just about too much to bear.
    Take care Be safe Poacher.
  8. CRC

    CRC Survivor of Tidal Waves | RIP 7-24-2015 Moderator Emeritus Founding Member

    What's funny is being at the "House of Blues" and the dishes they garnish with Scotch Bonnet Peppers..and the STERN warnings they give to not eat, touch or do anything with this pepper....they tell you "Do not even touch it to your tongue"...

    and looking around the restaurant at all the men, sweating ...because they just had to try it.....

    I asked a waitress if she tells everyone this...she replied yes.

    I asked her how many women had tried it....She said she had been there 8 months and not one.

    So I asked her how many men?

    (as I had a dinner companion dripping sweat..and I was trying not to laugh) ....

    Her reply?

    "All of them". :unsure:

    Glad you got out ok melbo...be careful....They can be powerful!
  9. Quigley_Sharps

    Quigley_Sharps The Badministrator Administrator Founding Member


    Extremely hot. Scoville Heat Units: 200,000-325,000 -

    Most habaneros will rate between 100,000 and 350,000 Scoville units
  10. Quigley_Sharps

    Quigley_Sharps The Badministrator Administrator Founding Member

    <TABLE class=wikitable><TBODY><TR><TH>Scoville rating</TH><TH>Type of pepper</TH></TR><TR><TD align=right>15,000,000 - 16,000,000</TD><TD>Pure capsaicin<SUP class=reference id=_ref-2>[4]</SUP><SUP class=reference id=_ref-3>[5]</SUP><SUP class=reference id=_ref-4>[6]</SUP><SUP class=reference id=_ref-egconsult_0>[7]</SUP></TD></TR><TR><TD align=right>9,100,000</TD><TD>Nordihydrocapsaicin<SUP class=reference id=_ref-egconsult_1>[7]</SUP></TD></TR><TR><TD align=right>8,600,000</TD><TD>Homodihydrocapsaicin and homocapsaicin<SUP class=reference id=_ref-egconsult_2>[7]</SUP></TD></TR><TR><TD align=right> 2,000,000 - 5,000,000</TD><TD>Standard US Grade pepper spray <SUP class=reference id=_ref-TimesDorsetNaga_0>[8]</SUP>[1]</TD></TR><TR><TD align=right>855,000 - 1,041,427</TD><TD>Naga Jolokia <SUP class=reference id=_ref-5>[9]</SUP><SUP class=reference id=_ref-6>[10]</SUP></TD></TR><TR><TD align=right>876,000 - 970,000</TD><TD>Dorset Naga <SUP class=reference id=_ref-DTDorsetNaga_0>[11]</SUP><SUP class=reference id=_ref-TimesDorsetNaga_1>[8]</SUP></TD></TR><TR><TD align=right>350,000 - 577,000</TD><TD>Red Savina Habanero<SUP class=reference id=_ref-7>[12]</SUP><SUP class=reference id=_ref-TimesDorsetNaga_2>[8]</SUP></TD></TR><TR><TD align=right>100,000 - 325,000</TD><TD>Scotch Bonnet <SUP class=reference id=_ref-TimesDorsetNaga_3>[8]</SUP></TD></TR><TR><TD align=right>100,000 - 300,000</TD><TD>Habanero Chile <SUP class=reference id=_ref-mandy_0>[13]</SUP></TD></TR><TR><TD align=right>100,000 - 200,000</TD><TD>Jamaican Hot Pepper <SUP class=reference id=_ref-TimesDorsetNaga_4>[8]</SUP><SUP class=reference id=_ref-mandy_1>[13]</SUP></TD></TR><TR><TD align=right>50,000 - 100,000</TD><TD>Thai Pepper <SUP class=reference id=_ref-mandy_2>[13]</SUP></TD></TR><TR><TD align=right>30,000 - 50,000</TD><TD>Cayenne Pepper <SUP class=reference id=_ref-mandy_3>[13]</SUP></TD></TR><TR><TD align=right>10,000 - 23,000</TD><TD>Serrano Pepper <SUP class=reference id=_ref-mandy_4>[13]</SUP></TD></TR><TR><TD align=right>7,000 - 8,000</TD><TD>Tabasco Sauce (Habanero)<SUP class=reference id=_ref-tabasco_0>[14]</SUP></TD></TR><TR><TD align=right>5,000 - 10,000</TD><TD>Wax Pepper <SUP class=reference id=_ref-mandy_5>[13]</SUP></TD></TR><TR><TD align=right>2,500 - 8,000</TD><TD>Jalapeño - Wikipedia, the free encyclopedia@@AMEPARAM@@/wiki/File:Illustration_Capsicum_annuum0.jpg" class="image"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/5/57/Illustration_Capsicum_annuum0.jpg/220px-Illustration_Capsicum_annuum0.jpg"@@AMEPARAM@@commons/thumb/5/57/Illustration_Capsicum_annuum0.jpg/220px-Illustration_Capsicum_annuum0.jpg Pepper <SUP class=reference id=_ref-mandy_6>[13]</SUP></TD></TR><TR><TD align=right>2,500 - 5,000</TD><TD>Tabasco Sauce (Pepper) <SUP class=reference id=_ref-tabasco_1>[14]</SUP></TD></TR><TR><TD align=right>1,500 - 2,500</TD><TD>Rocotillo Pepper <SUP class=reference id=_ref-mandy_7>[13]</SUP></TD></TR><TR><TD align=right>1,000 - 1,500</TD><TD>Poblano Pepper <SUP class=reference id=_ref-mandy_8>[13]</SUP></TD></TR><TR><TD align=right>600 - 800</TD><TD>Tabasco Sauce (Green Pepper) <SUP class=reference id=_ref-tabasco_2>[14]</SUP></TD></TR><TR><TD align=right>500 - 1000</TD><TD>New Mexico Pepper <SUP class=reference id=_ref-mandy_9>[13]</SUP></TD></TR><TR><TD align=right>100 - 500</TD><TD>Pimento <SUP class=reference id=_ref-TimesDorsetNaga_5>[8]</SUP>, Pepperoncini <SUP class=reference id=_ref-mandy_10>[13]</SUP></TD></TR><TR><TD align=right>0</TD><TD>No heat, Bell Pepper <SUP class=reference id=_ref-TimesDorsetNaga_6>[8]</SUP><SUP class=reference id=_ref-mandy_11>[13]</SUP>, Sweet Italian Pepper <SUP class=reference id=_ref-mandy_12>[13]</SUP></TD></TR></TBODY></TABLE>
  11. Quigley_Sharps

    Quigley_Sharps The Badministrator Administrator Founding Member


    1. <LI id=_note-0>^ The Journal of the American Pharmacists Association 1912; 1:453-4 <LI id=_note-tainter>^ <SUP>a</SUP> <SUP>b</SUP> <CITE class=book id=Reference-Tainter-2001 style="FONT-STYLE: normal">Tainter, Donna R.; Anthony T. Grenis (2001). Spices and Seasonings. Wiley-IEEE. ISBN 0471355755, p.30.</CITE> — "Interlab variation [for the original Scoville scale] could be as high as + / - 50%. However, labs that run these procedures could generate reasonably repeatable results." <LI id=_note-1>^ Ula, Sushella, "Fire and Spice", Food Product Design, May 1996. — "Scoville unit measurements cause errors due to build up of heat, rapid taste fatigue, increased taste threshold, and poor reproducibility. Scott Harris, technical service manager for Cal Compack Foods, Santa Ana, CA is quoted as saying "The coefficient of error is 50% for the Scoville method and less than 12% for the HPLC method." <LI id=_note-2>^ Ula (1996), op. cit. "The HPLC measures the capsaicinoid(s) in ppm, which can then be converted to Scoville units using a conversion factor of 15, 20 or 30 depending on the capsaicinoid." This would make capsaicin 15,000,000 <LI id=_note-3>^ Method 21.1 High Pressure Liquid Chromatography (HPLC) Manufacturer's website, describes procedure for measuring capsaicin strength and converting to Scoville units by "assuming" pure capsaicin = 15,000,000 Scoville <LI id=_note-4>^ What Is Capsaicin? What Are Scoville Heat Units? Garden site, says material "courtesy of Peppermania;" lists pure capsaicin at "15,000,000-16,000,000" <LI id=_note-egconsult>^ <SUP>a</SUP> <SUP>b</SUP> <SUP>c</SUP> Chili Pepper Club Members love it Hot, Hot, Hot!. Scoville Capsaicin Chart. Retrieved on 2006-04-03. <LI id=_note-TimesDorsetNaga>^ <SUP>a</SUP> <SUP>b</SUP> <SUP>c</SUP> <SUP>d</SUP> <SUP>e</SUP> <SUP>f</SUP> <SUP>g</SUP> de Bruxelles, Simon, "The chilli so hot you need gloves", Times, 1 April 2006. <LI id=_note-5>^ By commercial HPLC analysis in 2004. <LI id=_note-6>^ High SC rating report for Jolokia acknowledged as sighted by Dorset Naga cultivar developer. <LI id=_note-DTDorsetNaga>^ Savill, Richard, "Dorset claims world's hottest chilli", Daily Telegraph, 1 April 2006. <LI id=_note-7>^ Hottest Spice. Guinness World Records. Retrieved on 2006-05-21. <LI id=_note-mandy>^ <SUP>a</SUP> <SUP>b</SUP> <SUP>c</SUP> <SUP>d</SUP> <SUP>e</SUP> <SUP>f</SUP> <SUP>g</SUP> <SUP>h</SUP> <SUP>i</SUP> <SUP>j</SUP> <SUP>k</SUP> <SUP>l</SUP> <SUP>m</SUP> A few items of interest for those interested in chili peppers. Retrieved on 2006-06-20.
    2. ^ <SUP>a</SUP> <SUP>b</SUP> <SUP>c</SUP> Show me the range of Scoville ratings for TABASCO® Sauces. Tabasco.
  12. melbo

    melbo Hunter Gatherer Administrator Founding Member

    Oh The beans were great. No problems there. Those peppers areen't even that hot. Just the airborne was a problem.
  13. monkeyman

    monkeyman Monkey+++ Moderator Emeritus Founding Member

    Yeah when you start sauteeing them it releases the oils into the air kind of like tear gas. I know I make my own tobasco sauce a lot of the time by simmering tobasco peppers in vinigar with a pinch of salt then putting it in a bottle to use later and have to be SURE the exhaust fan is on and be careful about getting hands in the fumes as have gotten burns from the fumes a lot of times even though the finished stuff isnt much hotter than the stuff you buy.

    I want some of the pure capsasin in a spray bottle now. That should make some real neat pepper spray for attackers that you didnt want to shoot for some reason. lol
  14. sniper-66

    sniper-66 Monkey+++ Moderator Emeritus Founding Member

    I used to grate Jalapano peppers skin and all, mix it with cream cheese and spread it on soft taco shells, roll it up and serve them as snacks. I learned to wear heavy duty gloves. Two days after conducting this operation once, numerous hand scrubbings, I touched my eye to wipe it and thought I was going to die! That pepper oil is amazing!
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