[redbaron]

Isn't that something that has to be given to you?

[Ethan.Bassist.]

Originally Posted by redbaron

my roommate and I have used 1lb of ghost chiles since June first...

is that bad?

Where do you even buy those? Granted Safeway probably doesn't have em, but still, where do you pick those up at? And what do you make with them? Salsas and marinades and stuff?

Originally Posted by The wirerat

Random useless fact. If you are in the medical community in the US, 1st 2nd and 3rd degree burns are no longer called that. Its now superficial, partial thickness, and full thickness burns. Educators feel those terms more accurately describe the burns damage. [/end useless random fact]
In other news....I want to try this chip! Where can I find them? I haven't seen any in like 7-11 or anything, so I'm assuming a supermarket would have them.
My dad and I make our own chili and hot sauce. Last year we gave ourselves ulcers from making stuff that was too hot. Too much acid or something. In other words, I love hot stuff.

Hmm, that is very interesting. But Full Thickness Burn Doritos doesn't sound too appetizing.
I got mine at Winco. I don't know if they have that where you are.

[The wirerat]

Originally Posted by Ethan.Bassist.

Where do you even buy those? Granted Safeway probably doesn't have em, but still, where do you pick those up at? And what do you make with them? Salsas and marinades and stuff?



Hmm, that is very interesting. But Full Thickness Burn Doritos doesn't sound too appetizing.
I got mine at Winco. I don't know if they have that where you are.

Haha this is true, but like I said, random useless fact. We don't have Winco where I am, is that like a Safeway?

[redbaron]

You have to order them on the internet, and they come dried. I would suggest either mincing them extremely fine, or grinding them (or pureeing after re-hydrating) as you don't want to get a big chunk, really.

A word of caution, if you're going to grind them in a spice grinder type apparatus the alton brown way, be sure to wear a mask & some amount of goggles. If you get that stuff aerosolized and in your eyes/lungs you are entering a world of pain. These things are several hundred times hotter than habaneros and should not be taken lightly.

I normally puree them into various curries or stir fry sauces. My roommate did make a 'death sauce' with 50 habanero, 50 serrano, 75 thai chiles, and 15 ghost chiles, all sweated in chili oil to get 'em going, and then blended up with 1 cup of sriracha. It is really not a good sauce on its own, but it lends great heat and chile flavor to various sauces & stir fries.

[Ethan.Bassist.]

Originally Posted by The wirerat

Haha this is true, but like I said, random useless fact. We don't have Winco where I am, is that like a Safeway?

It's like Safeway but better haha. They have an entire bulk section where you can get all kinds of good stuff. And then the whole rest of the store of course. They have pretty good selection and great prices so yeah.

Originally Posted by redbaron

You have to order them on the internet, and they come dried. I would suggest either mincing them extremely fine, or grinding them (or pureeing after re-hydrating) as you don't want to get a big chunk, really.

A word of caution, if you're going to grind them in a spice grinder type apparatus the alton brown way, be sure to wear a mask & some amount of goggles. If you get that stuff aerosolized and in your eyes/lungs you are entering a world of pain. These things are several hundred times hotter than habaneros and should not be taken lightly.

I normally puree them into various curries or stir fry sauces. My roommate did make a 'death sauce' with 50 habanero, 50 serrano, 75 thai chiles, and 15 ghost chiles, all sweated in chili oil to get 'em going, and then blended up with 1 cup of sriracha. It is really not a good sauce on its own, but it lends great heat and chile flavor to various sauces & stir fries.

Ah, very interesting. I may have to expirement with that sometime. Maybe I should work my way up, because I don't cook with chilis a lot. Wait. I don't really cook a lot period. That 'death sauce' sounds scary. I'd be frightened.