tag:blogger.com,1999:blog-2382985764534737174.post6744034537127372591..comments2023-04-17T09:38:19.704-05:00Comments on North by Northside: Cooking With the Feared Ghost PepperJeff Skreneshttp://www.blogger.com/profile/14597476540441866248noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-2382985764534737174.post-70211905503100258942017-01-03T20:42:17.523-06:002017-01-03T20:42:17.523-06:00Hey, great looking recipe, I've been growing p...Hey, great looking recipe, I've been growing peppers in my backyard for several years now, usually only jalepenos, habaneros, serranos, and cayennes, but this year I finally tried the ghost. I'd heard it wouldn't take to Northern Illinois climate, but I ended up with a ton. Roasted and dried a bunch of them up, along with equal amounts of red serranos to cut the heat a bit, and I've been looking for recipes to try them in. You seem to use more beans in your chili than I do, but if they absorb some of the heat that's better than just bland bean flavor, so I'll give it a try.<br />Thanks for the recipe!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2382985764534737174.post-44706732651681522452015-12-26T23:33:26.916-06:002015-12-26T23:33:26.916-06:00First of all, youre talking about de seeding and t...First of all, youre talking about de seeding and taking out the vein, the interior. Jeez I can eat a Habenero like that plain and laugh. The Capsciam and "heat" is not in the skin or flesh, although even that is a bit. But the vein and seeds hold the,most heat. Be a real man, toss 4 WHOLE. Ghost pepppers in a food processor and add that to your chili. Bet you wont stand more than a few dozen bites. Anonymoushttps://www.blogger.com/profile/17543313585892228584noreply@blogger.comtag:blogger.com,1999:blog-2382985764534737174.post-90830405656265289942013-09-10T04:24:43.800-05:002013-09-10T04:24:43.800-05:00That's great advise, thanks so muchThat's great advise, thanks so much <br />Anonymoushttps://www.blogger.com/profile/04984872596207974354noreply@blogger.comtag:blogger.com,1999:blog-2382985764534737174.post-38514002631927138282013-09-09T22:18:50.656-05:002013-09-09T22:18:50.656-05:00The ones I purchased in this blog post were at a l...The ones I purchased in this blog post were at a local supermarket that's famous for carrying oddities. If you live in an urban area, I would start with places like that. Since ghost peppers are native to India and Bangladesh, I would also try an Indian shop. Or if there are restaurants in your area that serve them, ask where they get them.<br /><br />I'm about to do a new post (by Saturday at the latest) about using home-grown ghost peppers in a mojo/chimichurri sauce. This year, I have a ghost pepper plant in my garden and have a few dozen peppers from that.Jeff Skreneshttps://www.blogger.com/profile/14597476540441866248noreply@blogger.comtag:blogger.com,1999:blog-2382985764534737174.post-81907191628399694972013-09-09T14:30:11.971-05:002013-09-09T14:30:11.971-05:00Thanks will take your advise on that one. Last thi...Thanks will take your advise on that one. Last thing though, where can I buy them? Anonymoushttps://www.blogger.com/profile/04984872596207974354noreply@blogger.comtag:blogger.com,1999:blog-2382985764534737174.post-63491267602610729882013-09-08T18:15:52.577-05:002013-09-08T18:15:52.577-05:00That depends on a few things. First off, I almost...That depends on a few things. First off, I almost never use the ribs or seeds of ghost peppers. Second, it depends largely on where the pepper is from. If you grew it in your own back yard, or if it was grown in the U.S. or Holland (the two non-native places I've seen on labels), it's not going to be nearly as hot as ones that are from India or Bangladesh. The climate where peppers grow plays a major role in how spicy they are.<br /><br />Even so, the ghost pepper is STILL going to be much hotter than most anything else you've tried. So if your tolerance for spice is relatively low (then what are you doing eating ghost peppers in the first place?) or if you're cooking small quantities, I'd say start off with a sliver or at most a half pepper and see how it tastes.<br /><br />I've even made chili with <a href="http://north-by-northside.blogspot.com/2013/03/the-sting-of-trinidad-scorpion.html" rel="nofollow">hotter stuff than this.</a>Jeff Skreneshttps://www.blogger.com/profile/14597476540441866248noreply@blogger.comtag:blogger.com,1999:blog-2382985764534737174.post-62333944281648862722013-09-08T17:05:59.492-05:002013-09-08T17:05:59.492-05:00Ok so all the advise I've had on only adding a...Ok so all the advise I've had on only adding a tiny slice of a ghost pepper to a recipie is nonsense, I should just go for it and stick in the whole thing seeds and all?Anonymoushttps://www.blogger.com/profile/04984872596207974354noreply@blogger.comtag:blogger.com,1999:blog-2382985764534737174.post-18425036233753519252013-09-08T17:05:02.356-05:002013-09-08T17:05:02.356-05:00So all this stuff about only using a razor slice o...So all this stuff about only using a razor slice of a ghost pepper is nonsense? I should just go for it and stick a whole ghost pepper in?<br /><br />Anonymoushttps://www.blogger.com/profile/04984872596207974354noreply@blogger.comtag:blogger.com,1999:blog-2382985764534737174.post-8533005449902708372013-08-27T23:08:57.276-05:002013-08-27T23:08:57.276-05:00Haven't tried this ghost pepper chili recipe y...Haven't tried this ghost pepper chili recipe yet, but I just made a great ghost pepper concoction: Sauteed onion, celery, garlic and ghost pepper (only one) mixed with quinoa and topped with sliced green onions. Really delicious -- and yes, it was hot!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2382985764534737174.post-83068284179603388292013-04-02T11:01:41.355-05:002013-04-02T11:01:41.355-05:00For a non-jerkoff vegetarian version of this recip...For a non-jerkoff vegetarian version of this recipe substitute the meat for beans, seitan, tempeh, tofu, mock beef, burghul, lentils, mushrooms or veggies (e.g. carrots, potatoes, corn, peas, eggplant, zucchini). Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2382985764534737174.post-77825261546290385902012-10-14T13:25:32.872-05:002012-10-14T13:25:32.872-05:00Making ghost pepper chili today... Only using the ...Making ghost pepper chili today... Only using the one pepper, but I am going to give it a shot... your blog gave me the courage.. <br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2382985764534737174.post-80718326810684469192012-08-30T11:31:59.250-05:002012-08-30T11:31:59.250-05:00"If there is a Heaven, it might be exactly li..."If there is a Heaven, it might be exactly like this. If there is a Hell, then these meals don't come with beer."<br /><br />Brilliant comment, made me laugh.MBhttps://www.blogger.com/profile/05191684827078117624noreply@blogger.comtag:blogger.com,1999:blog-2382985764534737174.post-9079231239775924992012-05-29T16:28:17.266-05:002012-05-29T16:28:17.266-05:00Factual update on ghost peppers: I have since fou...Factual update on ghost peppers: I have since found that the Trinidad Scorpion is a separate kind of pepper from the bhut or naga jolokia. The article has been updated accordingly.Jeff Skreneshttps://www.blogger.com/profile/14597476540441866248noreply@blogger.comtag:blogger.com,1999:blog-2382985764534737174.post-23130948883928511922011-05-09T22:18:18.858-05:002011-05-09T22:18:18.858-05:00I actually have some of these in my house that I h...I actually have some of these in my house that I had a friend bring me from Minneapolis. Sliced and put on pizza (about 5-6 peppers per pizza) makes an amazingly hot and flavorful meal.Adamhttp://nanoreply@blogger.comtag:blogger.com,1999:blog-2382985764534737174.post-43650369498550366502011-03-16T16:29:02.773-05:002011-03-16T16:29:02.773-05:00Unfortunately, Cub Foods on Broadway no longer car...Unfortunately, Cub Foods on Broadway no longer carries the ghost pepper. Maybe it's seasonal. I've talked to the manager though, because they recently stopped carrying something as basic as the red Fresno chili pepper, which in my cookbook is one of the most basic ingredients. Hopefully they'll stock that again soon.Jeff Skreneshttps://www.blogger.com/profile/14597476540441866248noreply@blogger.comtag:blogger.com,1999:blog-2382985764534737174.post-60229387602770223072010-10-09T09:14:55.543-05:002010-10-09T09:14:55.543-05:00Gross.Gross.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2382985764534737174.post-60607706601676688142010-10-09T01:21:51.080-05:002010-10-09T01:21:51.080-05:00Yeah Boathead, I've read about the, shall we s...Yeah Boathead, I've read about the, shall we say, after effects of the ghost pepper. Even the spicier meal didn't seem to bother me (or those around me) though.Jeff Skreneshttps://www.blogger.com/profile/14597476540441866248noreply@blogger.comtag:blogger.com,1999:blog-2382985764534737174.post-7531143535995356722010-10-08T18:42:36.813-05:002010-10-08T18:42:36.813-05:00That chili looks hot just by glancing at the pictu...That chili looks hot just by glancing at the picture.WARNING! Do not stand near this man on an elevator.Screaming butt exit seeks new owner,claims of being at wit's end because of ceaseless experimenting...don't even go there.Anyhow, i gotta get some to put in my Wheaties.boatheadhttps://www.blogger.com/profile/01959390929649393462noreply@blogger.com