Explain spicy (HOT) food to me?

Justjim75 said:

spicy red peppers have 8 times more vitamin C by volume than an orange.  Long time ago i noticed (construction industry) that darker skinned races never miss work and are always fit looking, the only common thing i could see was their cuisines all included hot foods.  Therefore, between the vitamin C thing and Asian, Hispanic and Indian foods being spicy, i started eating the hot foods i already liked more often.  The more i eat, to a point, the more i can stand, and i hardly ever get sick. 

I agree with all of this. 

Justjim75 said:

  No flu shots at my house! 

Please get your flu shot, unless you never interact with the public. ESPECIALLY get it if you ever are around people of vulnerable groups (infants, elderly, chemo patients and other infirm, etc.)

Humanity thanks you.  

In reply to mtn :

Never, and i work in a dialysis clinic.  Flu shots are a scam

Justjim75 said:

In reply to mtn :

Never, and i work in a dialysis clinic.  Flu shots are a scam

Ok, explain your reasoning to me please - why do you think they're a scam?

Are you a doctor?  How about we start a different thread on this

Justjim75 said:

In reply to mtn :

Never, and i work in a dialysis clinic.  Flu shots are a scam

That's funny, they were mandatory for employees and patients at the 3 dialysis clinics my dad was a patient at over 15 years. 

Some things never change. Anyway, before this gets locked

Explain spicy food to me

Justjim75 said:

Are you a doctor?  How about we start a different thread on this

No, I'm a person who tries to educate myself the best that I can by listening to doctors, nurses, dietitians, and other medical professionals, reading peer-reviewed medical studies in medical journals, and making my own decisions based on data and educated opinions. I'm also a father who's daughter was killed by a virus that attacked her heart. No, it wasn't a flu virus (we don't think it was, and for whatever virus she did have it probably did not have a vaccine), but vaccines are our best defense against viruses. And hey, look at that, the flu is a virus. 

So why are we not getting the flu shot? You think it is a scam, so it is money, huh? Fine, give me your paypal or venmo. I'll send you the $ to get your flu shot. $15 at Costco last year, I think probably $25 at Walmart. Of course, your insurance probably covers it, but hey, insurance is funny sometimes.

Here is your thread for bringing the conversation out of the spicy thread. 

Back on topic - my cayenne plants never germinated, so if any GRMers have surplus peppers, I'd like some.

As an advocate for self moderating one's threads, can we please stay on topic? Better yet, can we post more Spicy Food recipes? I have a E36 M3load of peppers to get through this year and for some reason the wife-untit choose to grow all scorpion and reapers this year.

The cookies are an interesting avenue to explore! Or, since it is legal now, maybe some Reapers in a batch of Pot Brownies! Keep you from nodding off!

Pete

NOHOME said:

As an advocate for self moderating one's threads, can we please stay on topic?

See the link to the new thread, 2 posts above yours. 

Back to peppers, anyone have a good hot sauce recipe? That sounds like something fun to do.

In reply to mtn :

I am thinking of something in the salad family.

I have a E36 M3-ton of cucumbers, basil, tomatoes and reapers, so maybe mix it all up and pray?

Pete

NOHOME said:

In reply to mtn :

I am thinking of something in the salad family.

 

I have a E36 M3-ton of cucumbers, basil, tomatoes and reapers, so maybe mix it all up and pray?

 

Pete

Throw in some mozzarella, olive oil and vinegar and it sounds like a good time. 

Actually, one thing that is really good is a giardinara. https://www.allrecipes.com/recipe/81581/hot-italian-giardiniera/. Substitute the reapers for the jalapenos (or just add your peppers to the mix), Then, mix the giardinara with some mayo, put it on bread, slice or two of tomato and a bunch of basil, and you're in business. Cheese is optional (but recommended)

Sounds odd, but it is delicious.

mtn said:

Back to peppers, anyone have a good hot sauce recipe? That sounds like something fun to do.

If you like Belizean style hot sauce, this recipe looks like a good one.

BELIZEAN STYLE HOT SAUCE

Adapted from food.com

Makes a little less than a quart

INGREDIENTS

1 onion, chopped

2 garlic cloves, chopped

1 teaspoon vegetable oil

1 cup carrot, finely chopped

1 1/4 cups water

10 habanero peppers (or more to taste) seeded and finely chopped

3 tablespoons lime juice

3 tablespoons white vinegar

1 teaspoon salt

Optional: Papayas, mango, pineapple or prickly pear fruit

INSTRUCTIONS

Heat the oil over medium-high heat. Add the onion and sautee until it’s nearly translucent, about four minutes. Add the garlic and stir for 30 seconds. Add the carrots and water and bring to a boil. Reduce heat and simmer until the carrots are soft, about 15-20 minutes.

Remove from heat and add habaneros, optional fruit, lime juice, vinegar and salt.

Puree in a blender until the mixture is smooth, adding more water if it’s too thick.

Pour into sterilized bottles or jars and seal. Keep refrigerated.

NoHome, have you tried canning them?  Mrs. 914 is crazy for hot stuff, but she puts the home canned ones on a sandwich.

Cut into strips, very lightly salt, push into a sanitized Ball jar.  Add a shot glass of white vinegar and fill with inexpensive oil.  (don't waste good olive oil). 

However you could put a few peppers in good olive oil and set aside for a month or so, hazzah!  Hot oil, nice under fried eggs.

Dan

In reply to 914Driver :

Was thinking of adding one Reaper to a bottle of Vodka and letting it soak for a month or two. Be cool if I left it intact and it still infused.

I'm hoping I get enough banana peppers and jalapenos to make some giardinara this year.  The Gyro place near us has some for their Italian beef and/or sausage and I love the stuff.

I enjoy spicy food, but like it more as flavor enhancement, not just eating a straight pepper by itself. I can tolerate habernos, but haven't tried ghost peppers. Though I think my sister's husband who is thai can handle even more than I can.

I only worry that when I get older I won't be able to eat it anymore, my dad can't seem to take spicy foods like he used to, not sure what happened there though.

I think there's some genetics involved in hot food tolerance.

I thought I was doing pretty good having the "hot" level of food at an Indian restaurant until one of my brown friends laughed at me and said "that's what we give a toddler".

On the other hand, I had the nice old lady from the kitchen in a Thai restaurant want to come see the crazy white boy eating hot Thai food so who knows.

I do know one thing, I can't handle Phaal. That's some next-level crazy stuff.

914Driver said:

Always wanted to try this with chicken.  If you find yourself in NYC (David) some great fresh spices can be had.  $2/rattle can at a grocery store vs $2/LB fresh.  Too easy.

 

Grilled Corn with Honey-Ancho Chile Butter.

 

Yield

Makes 8 servings

Ingredients

1. • 8 tablespoons (1 stick) unsalted butter, room temperature, divided
   • 1 tablespoon ancho chile powder
   • 1 teaspoon ground cumin
   • 1 tablespoon honey
   • 1/2 teaspoon dried oregano
   • 1/2 teaspoon coarse kosher salt
   • 1/4 teaspoon granulated garlic or garlic powder
   • 1/4 teaspoon onion powder
   • 8 ears of corn, husked
2. • Ingredient info: Ancho chile powder is available in the spice section of many supermarkets and at Latin markets.

Preparation

1. 1. Melt 2 tablespoons butter in small skillet over medium-low heat. Add chile powder and cumin; stir 10 seconds. Transfer to medium bowl; stir in honey and cool.
   2. Add oregano, coarse salt, granulated garlic, onion powder, and 6 tablespoons butter to butter mixture. Mix until smooth. DO AHEAD: Can be made 2 days ahead. Cover; chill. Bring to room temperature.
   3. Prepare barbecue (medium-high heat). Grill corn until charred in spots, turning often, about 13 minutes. Transfer corn to platter. Serve with honey-ancho butter.

Thank you. Must try this. Sweet corn is now in session here in Vermont.