/ck/ - Food & Cooking

i ate a whole one the other day (seeds removed)

>>19242876
>here, kid. Here's the most delicious pepper on earth.
Yea, no

>>19242880
You ate a raw scotch bonnet...

>>19242887
yeah

>>19242876
if prepared properly the heat isn't a problem and the deliciousness is still there

>>19242876
>most delicious pepper on earth
No it ain't and that's why you're posting a stock image.

>>19242880
the seeds are not where the heat is in a pepper if thats why you removed them
>>19242918
they are up there. if you fry them up it takes a lot of the heat out and they do taste great

>>19242923
>the seeds are not where the heat is in a pepper if thats why you removed them
oh. it seems i've been lied to

>>19242876
just grow your own superior version

>>19242876
Those aren't chocolates and you know it.

>>19242923
Post your peppers.

>>19242914
A Jamaican guy told me to include the entire pepper into whatever you're making but make sure the pepper doesn't burst or it's all over. This has never once worked for me.

>>19242936
it's early spring here so nothing new, but these are carolina reapers from last year or maybe the year before. we had a very hot and dry summer and these came in awesome and hotter than a faggots ass

>>19242928

It's not the seeds but the pith (interior white membrane) that produces the capsaicin oil. So the seeds do tend to get covered in oil and are spicy, but really it's about removing the inner membrane to reduce heat.

Ají dulce (South American name) or whatever the Puerto Rican name for it is are the same thing, but without the heat. Look into buying them if you like the flavour but hate the spiciness that much.

>>19242953
i think these were the scotch bonnets before they got color. they were eventually yellow and orange and they might have not been actual scotch bonnets. peppers are kind of fucked up. but these came out tasting soapy and i hated them

>>19242928
He's not wrong. That's where the heat is most concentrated but you can take a fresh pepper of the same caliber as the OP one, take a small slice of just the flesh and nothing even touching the seeds and it will still be more than enough heat to kick the ass of whatever dish you use it in. I know this because I just did it this morning with an omelette.

>>19242876
Fugu
Wild boar

>>19242953
>No timestamp

>>19242957
hah, i actually didn't bother removing the pith because i didn't want to handle the chilli more than necessary

>>19242876
this but with Chipotle

>>19242876
These things actually do taste okay until you're overwhelmed with heat.

>>19242876
I put two of them in pan with onions tomatoes and peppers and I couldn't breathe I had to air out the kitchen

>>19243006
2 is beyond over kill. I've had this happen with just a quarter of one. You don't want to use something with a lot of surface area like a pan. You want a pot and the pepper will need to stay smothered underneath what's cooking or all that capsaicin gets belched right into the air.

>>19242970
>dat hairline
lol

Whites people thread.

>>19242876
Ripe durian

Smells like ass. Is a 7lb ball of spikes up in a tree. If it isn't ripe enough to fall on you while you're climbing up to get it, it will just taste like composting onions... oh, and fucking tigers will rape and kill you for them.

>>19243566
I am from India and I had no idea what the hell a scotch bonnet was. It's just a habanero chili it seems.

>>19244182
very similar. Bonnets tend to be a little sweeter and a little hotter. They're both C. Chinense, but so is everything else.

>>19244188
What is funny is the word "capsicum" (the C before the Chinense) is used to refer to bell peppers specifically in india.

>>19244197
They're all related. I'm pretty sure they can even be crossed.

>>19242887
scotch bonnets are really really hot, but not crazy hot like ghost peppers or masochist-tier like carolina reapers.

>>19244227
Carolina reapers are hot but they're nowhere near as spicy as something really bad like a peruvian puff pepper

>>19244227
They still suck to eat raw. Even worse when they're still small and round, and you think "Oh, look, I've got a baby green tomato. I'm going to risk shitting myself to eat it!" Little do you know how accurate that thought is at the time.

>>19244231
Kek

>>19242887
I'm growing almost 8 plants this year. I eat em right off the bush. There is nothing better than a truly fresh pepper, the store crap doesn't compare.

>>19242881
This! spbp

>>19242930
just found out a latin market near me has tons of aji dulce peppers and cheap too
puerto rican sofrito has been a real game changer

Most people haven't heard of this but if you live in the Caribbean, you might have seen it. No idea what these things are actually called but I've seen them called Sour Barge, Jimblin, and Belimbing. They grow in bunches on their tree and look and feel kinda like crunchy yet spongy cucumbers. They are delicious but are the most sour things on the planet earth. They're so acidically tart that they'll burn the inside of your mouth if you're not careful. Islanders usually just use them to make tart beverages but there is a challenge where they'll slice one up and see if you can eat it raw.

>>19245955
>Belimbing
Just means starfruit/carambola in Malay (and likely also in Indonesian). Properly, it's called belimbing asam (sour starfruit) or belimbing wuluh in Malaysia.
Yeah, it's sour, but not as bad as you make it out to be. You swap it for or add it to tomato when making the base (bumbu) for curry-like dishes or grate it as a souring agent for soups. It pairs especially well with seafood, which is kinda funny cuz "belimbing" also means starfish.
People eat it raw, sliced and dipped in salt. It's good that way, too.
Some Indians in Malaysia use it as a substitute for amla, sour Indian gooseberry, in their various curries.

>>19242932
i just planed these because some farm stand was selling sprouts for $2. heve never heard of them before yesterday.. what am i in for?

>>19242970
wonder how much id have to pay to get this woman and the other on their show to suck my bwc

>>19242876
p0wned by the chockies, my own stash.

>>19246191
It might a bit early, hot peppers crave the heat so it might be a bit early but then I don't know your location. Cheers, chilies are fun to grow.

>>19242876
I got some shishito seeds for Christmas and they're about ready to harvest, what am I in for?

>>19244340
What kinds have you liked growing the most. I grew some serranos, banana peppers, and ghost peppers last year myself. Got some cubanelles and jalapeños ready to go outside for this year

>>19246277
A green pepper that is desperately trying to fit in with the Hatches.

>>19246290
I do all kinds. I only do a few ultra hot ones because you only eat them occasionally. Scotch bonnent, habenaros, lemon drops, bishop's Cap, and so many more. I'm growing like 35 different types of peppers. You should grow a few and try it out. It's late in the season but you could still get one. Order seeds off of ebay get some Scotch bonnets, if they are fresh seeds they grow fast.

>>19246277
Shishito grow very abundant. They are my favorite pepper to saute in a pan whole. This is another great pepper to grow because a single plant grows a lot. These are some of my highest producers.

>>19242970
>stupid food
Why not just cook the sauce and the pasta separately like a normal human being? Or ya know, just make some fucking lasagne, Jesus Christ millennials keep getting stupider and stupider.

>>19246277
>>19246513
>>19246648
They're very similar to a variety of pepper from my hometown that's bitter. Our name for them translates as "river peppers." We fry them in plain oil then drain and saute in a garlicky tomato sauce made with good olive oil. It's often eaten as a side dish or in a split piece of bread or bread roll.
I can't get them here in the US, so I've taken to using shishito as a substitute. It's pretty good! But since shishito is a bit sweeter than the ones I grew up with, it's not a 1:1 match.
Lemme see if I can find a pic.

>>19246760
Here they are just before tossing with the sauce. They're so fucking good.

>>19246760
>>19246785
Thanks! I didn't really know any good ways to cook them since I usually use hot peppers or bell peppers

>>19246837
If you fry them in light sesame oil (or a mix of dark sesame oil and any neutral oil), they and their frying oil are a nice addition to Asian-style noodle soups, especially ramen-type ones.