The Thai Dragon Cayenne I grow tend to come in at like 50k to 100k I believe. Without knowing the specific type it can be hard to say since Cayenne is probably one of the most variable in heat, since it is such a common pepper there are tons of slight variations in a large range, all lumped side by side with no explanation at Lowes or wherever.

I know I can eat one straight up, but it is absolutely not fun, not fun at all.

They need a new scale in my opinion, the entire Scoville system isn't very informative. The hottest peppers at 1 million to 2 million are not literally 20-40 times hotter than Cayenne at 50k for instance, and most people won't have any clue what the numbers actually mean. Even at the same tier, other factors can make the heat vary wildly. Scotch Bonnet and Habanero are roughly the same scoville units (considered same tier and are closely related), but Scotch Bonnet is way, way hotter than Habanero to me.

Breakfast for dinner.  Clifty Farms country ham, scrambled eggs and grits. 

Quote from: JennyBear on October 27, 2017, 11:23:38 AM
   I can't make it any spicier than this if the wife is eating. She has Crohns disease, so even this low of a heat level caused her abdominal pain, but in her words: "God dammit, I both love and hate you right now. I am sooo gonna pay for it, but dear god is it worth it." I had to add 3 Tbsp of ghost chili and habanero hot sauce to my bowls.

HUGS!

More evidence of the conjectured transgender hot pepper addiction!

I'm in an Asian supermarket looking for Sechuan peppercorns and other wonderful stuff.

:

April 22, 2015, the day of my first face to face pass in gender neutral clothes and no makeup. It may be months to the next one, but I'm good with that!

Being transgender is just a phase. It hardly ever starts before conception and always ends promptly at death.

They say the light at the end of the tunnel is an oncoming train. I say, climb aboard!

Think outside the voice box!

   I think fried rice and sweet & sour pork ribs is on the agenda. My sister of course is all for the idea. Rice is cooked. pork ribs are thawing. We shall see if it actually happens

Quote from: Dee Marshall on October 28, 2017, 01:57:58 PM
More evidence of the conjectured transgender hot pepper addiction!

I'm in an Asian supermarket looking for Sechuan peppercorns and other wonderful stuff.

    Doesn't hurt that it helps with metabolism, immune system, digestion, and has mild estrogenic properties. Capsaicin is also great for the skin and gives one of the best and safest completely legal "Highs" you can get. Works great on breaking through a depression cycle. It's only downside is that it can aggravate, but not cause, a preexisting digestive disorder. I would think that more M2F's would become chili heads if they did the dietary research.

HUGS!

Quote from: JennyBear on October 29, 2017, 04:23:04 PM
    Doesn't hurt that it helps with metabolism, immune system, digestion, and has mild estrogenic properties. Capsaicin is also great for the skin and gives one of the best and safest completely legal "Highs" you can get. Works great on breaking through a depression cycle. It's only downside is that it can aggravate, but not cause, a preexisting digestive disorder. I would think that more M2F's would become chili heads if they did the dietary research.

HUGS!

Actually, I brought our communal affection for capsaicin to the attention of my endocrinologist. He discussed it with other patients and found that it's quite widespread. He told me at our next session. I was aware of most of it's beneficial properties, but, honestly, I would consume a lot of  it only for the mental effects. Have you tried masala coffee? That's a literal kick in the head.

:

April 22, 2015, the day of my first face to face pass in gender neutral clothes and no makeup. It may be months to the next one, but I'm good with that!

Being transgender is just a phase. It hardly ever starts before conception and always ends promptly at death.

They say the light at the end of the tunnel is an oncoming train. I say, climb aboard!

Think outside the voice box!

Lamb and fennel with veg curry , now the veg has 2 green chillies and a table spoon of paprika in it and that's warming to eat . I find my digestive system works better on this type of grub

Quote from: Dee Marshall on October 29, 2017, 04:53:03 PM
Actually, I brought our communal affection for capsaicin to the attention of my endocrinologist. He discussed it with other patients and found that it's quite widespread. He told me at our next session. I was aware of most of it's beneficial properties, but, honestly, I would consume a lot of  it only for the mental effects. Have you tried masala coffee? That's a literal kick in the head.

    Never heard of it. I have a bean grinder, use espresso beans, finely ground. Then I double brew it on the strong setting to get it stronger than Army Coffee. After adding a ton of sugar it'll even wake up coma patients.

HUGS!

Quote from: Julia1996 on October 27, 2017, 05:34:00 PM
I'm making fried chicken , mashed potatoes , gravy and biscuits. I got some butter milk for the biscuits earlier today. I'm always yelling at my brother for drinking out of the milk carton. He grabbed the buttermilk and I said " no, don't drink that". Being the smart ass he sometimes is, he shot me a bird and took a huge gulp. The look on his face was priceless!  I really thought he was going to yarf. I think I hurt myself laughing so hard. There is nothing more enjoyable for me than when someone acts like a dick and it totally backfires on them. Lol

Your brother is such a character! Dinner sounds delish

Last night I made Sauerbraten with sweet sauerkraut and potatoes.

I made Thai green curry with tofu, cod, shrimp, eggplant, potato, fennel, onion & pepper. This dish has some of my all-time fav foods in it. Only exploded 1 lime in the microwave in the process of cooking it  (Was attempting to microwave for a short time to help release more juices, remembered it was still in after 30 secs when I heard a loud POP from the microwave; funny enough, the hole in the lime was a great size through which to squeeze much of the lime juice, so it turned out being like one of those plastic limes filled with lime juice extract, only a real lime)

Quote from: p on October 30, 2017, 04:21:02 PM
I made Thai green curry with tofu, cod, shrimp, eggplant, potato, fennel, onion & pepper. This dish has some of my all-time fav foods in it. Only exploded 1 lime in the microwave in the process of cooking it  (Was attempting to microwave for a short time to help release more juices, remembered it was still in after 30 secs when I heard a loud POP from the microwave; funny enough, the hole in the lime was a great size through which to squeeze much of the lime juice, so it turned out being like one of those plastic limes filled with lime juice extract, only a real lime)

   Sounds very tasty, depending on how you did the tofu and what kind you used. Never heard of using potatoes in a Thai curry. Didn't think they grew there. But if it works, it works.

HUGS!

Ocean perch. Never again.


Sent from my iPhone using Tapatalk Pro

I usually use carrots or sweet potato, but my carrots went moldy on me so I subbed in a little bit of potato. Certainly potato & fennel are not traditional ingredients, but my kitchen, my rules . I am going to make spicy soft tofu stew tonight, my mouth is watering already!

It is in Indian dishes, that lamb and fennel dish has potatoes in.

I've been making a sausage/pasta dish using dry sausages. I started with Daniele brand Abruzzese sausage but my store stopped carrying it. Any hard, dry salami type sausage will work, even pepperoni but it has a lot of that red pepperoni grease.

Start by cutting your sausage into thick slices, then cut the slices into half moons. I find that to be a nice size. Put them in a single layer in a big pan with olive oil and butter and start it on medium heat. No need to move them around, you want the bottoms to take on some colour. Add your seasonings. (I used black pepper, parsley, Italian seasoning, and red pepper flakes.)  As they cook, peel and chop an onion and throw it in. Then peel and crush a couple cloves of garlic and put that in. Garlic should only get one minute in a hot pan so it won't burn. By now the meat should have a beautiful colour on the bottom.

There are two options at this point. You can add spaghetti cooked the old-fashioned way to the meat and toss them together to deglaze the pan and coat the pasta with the butter sauce. Or you can do the water absorption (like rice) trick, which is my preferred method. I added a quart of water to deglaze the pan, then some rigatoni , stirred it up and brought it to a boil with the cover on. Then you just wait for it to boil off the water, let it sit covered for a few minutes, and serve.

My partner is teaching a class this evening and then she is bringing Taco Tuesday to our home!!!  There is a little shop that makes seriously awesome Carne Asada street tacos and Tuesdays are splurge days for us

I had Taco Tuesday as well! 6 soft shell shredded chicken tacos at a place here that just makes the best tacos I've ever had. I copied their recipe through trial and error and make some modifications when I feel like it (I think I mentioned a variation in this thread already actually). I have been trying to eat a bit more daintily of late, but that goes out the window when its taco time.

Devlyn, great call on the new avatar. Panda pimp is my hero. Also, red pepperoni grease is simply called liquid heaven. (Pepperoni, hamburger pizza with the beef finally ground and placed on top of the pepperonis, frying in that grease while baking... oh god. So delicious.)

Quote from: davina61 on October 31, 2017, 04:55:04 PM
It is in Indian dishes, that lamb and fennel dish has potatoes in.

    Thanks for clarifying that point. Wasn't saying that P was doing it wrong. Totally agree, her house, her rules. I'd just never heard of it, which is why I asked.

HUGS!

Tonight's Menu, Traditional Cajun Creole Gumbo:

    Andouille Sausage, Shredded Chicken Breasts, Catfish, Oysters, Clams, Crab, and Shrimp for the Meats.

    Onions, Celery, Okra, Roasted Red Peppers, Black Eyed Peas, Collard Greens, Mild Green Chilies, Quinoa, and Steamed Rice for the Veggies and Grains.

    Seasoned with Sea Salt, Black and Red Pepper, Crushed Garlic, Coriander, Cumin, Parsley, Cayenne Powder, Chili Powder, Sage, Rosemary, Thyme, Basil, Bay Leaves, 1 Teaspoon of Habanero Extract, and a Splash of Lemon Juice. Topped with Shredded Monterrey Jack Cheese.



    Hope this whets some appetites.

HUGS!