FWIW, here's a link to 'Craig's Pepper Hotness scale':
http://www.batnet.com/rwc-seed/pepper.hotness.scale.html
I haven't even heard of most of these but being of Irish/Polish
extraction my comfort zone is confined to numbers <150.
However, as a resident of Michigan, I might consider slicing and
scattering some of the higher numbers as alternatives for melting snow
and ice. ;o)
ScottGee1
On 12/6/05, Andrew Dacey <adacey@xxxxxxxxx> wrote:
>
> On 12/6/05, Winsor Crosby <wincros@xxxxxxxxxxx> wrote:
> >
> > Common in Thai restaurants here. Delicious if within my tolerable
> > heat range.
>
> They're definitely at the hotter end of the scale. I did some looking
> and one page listed them along with scotch bonnet peppers and habañero
> in their "extremely hot" category.
>
> I meant to mention that you also frequently get them with pho noodles
> in Laos (there is a difference between Lao pho and Vietnamese pho).
> You usually get a plate of vegetables with the bowl of noodles that
> will include some lettuce, bean sprouts and green beans as well as
> some chillies. You also will have a number sauces and powders to add.
> Along with chilli powder you'd frequently see another type of chillie
> which almost looked like a chilli jam, not sure how it's made but it
> added a nice kick. I would usually add some of the jam and powdered
> chillies to my pho as well as chilli sauce (which isn't very hot but
> adds a nice flavour). Of course you also have to add fish sauce soy
> sauce and a bit of sugar (you also usually get salt and msg as options
> but I wouldn't add those). The bean sprouts should be put in just at
> the end of the mixing so that they stay crunchy. Most people would eat
> the green beans and lettuce seperately. Some places would also give
> you a type of peanut paste which is tasty, sometimes I'd mix that into
> the pho and sometimes I'd use it for dipping the veggies in. Good
> places would make that reasonably hot too.
>
> Sorry about the pho tangent. One of the things I'd see a lot though
> would be Lao people taking the whole chillies and dipping them in
> shrimp paste and eating them raw, I never did attempt that trick
> (partly due to the heat of the chillies and partly due to the smell of
> the shrimp paste).
>
> Another nice condiment you'd frequently get would be a dish of fish
> sauce with diced chillies in it. You could really control the heat
> with that because the fish sauce itself picked up a good amount of
> heat and if you wanted it hotter you could spoon out the chillies too.
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