No, you remember correctly. I just twigged to the fact that the pho place was featured on Man vs Food, not D, D & D.
When I make chili, I usually start by sauteing diced peppers in a little olive oil. Used habaneros one time, and I left it on the heat a little too long. Tasted great and wasn’t too hot, because of all of the capsacin that was suddenly released into the air. Reminded me of being exposed to tear gas in boot camp. :eek:
Two incidents, both involving college students who…well, probably shouldn’t have been trying to cook at the time. Or maybe at all.
The first involves an attempt at blackened catfish. Indoors, no vent hood, just pieces of fish completely caked in various sorts of pepper, applied to overheated iron. “Pepper spray” is a fair description of the resulting smoke. I managed to stay long enough to open windows as he ran out back with the skillet. Everyone else just fled the house.
The other occasion was an attempt to season a small pot of corn with crab boil. This is concentrated extract of red and black pepper and other spices, intended to be used to season Very Large pots of seafood. “Containing ~30 pounds of shrimp or crawfish” values of Very Large. It’s typically used in this fashion while cooking outdoors, too. For cooking a pot of corn or something similar on a stovetop, you would use a very small amount–a cap full, or a tablespoon. Maybe a touch more if you like a lot of heat. My friend, however, intended to just pour a little dash of the stuff into a small pot. Unfortunately, he was distracted at exactly the crucial moment. When he looked back, he saw that he was still holding the now-empty 16-ounce bottle over a pot that was busily boiling over onto the burner.
He not only emptied the apartment, but the two adjacent ones as well.
I generally find habaneros lacking in flavor. They taste sort of woody, compared to jalapenos. McArthur’s Bumbleberry Salsa is the best use I’ve encountered for them. The berry flavors complement the chocolate habaneros nicely.
Heh. My Wife bought some jalapeno infused olive oil. Great stuff unless you put it in a fry pan on high an forget about it. Drove us out of the house.
I had my eye on that sandwich.
Even breakfasts of mass destruction belong in Cafè Society.
How can I put this politely?
Are you nuts? Jalapenos aren’t even in the same galaxy as habs when it comes to flavor. Habs are fruity and wonderful. Jalapenos are just hot bell peppers in comparison.
shrug De gustibus…
So, I’m not alone ? Wow, I feel better :D.
My husband feels the same about plain old poblano peppers, which are only mildly hot. I roast them on top of the stove burners to blacken their skin, and even if I have all the windows open, he still coughs and gets runny eyes. To me, they just smell good and appetizing.
But you have to roast and peel them if you’re going to make poblano and corn chowder!
Anything involving Guy Fieri is ridiculous to begin with, but stuff like this bugs me. I love spicy food because I love it, not because it’s a macho game that requires cooks to wear masks.
Ultra-hoppy IPAs. Ultra-high dark chocolate bars for eating. Ghoster-than-thou peppers. Just stop.
I don’t think the hoppy beers and the dark chocolate is the same thing. I genuinely think those things taste good.
But as I was crawling blindly on the floor and the shower in question is over a bath tub, I still had to climb.
Just remember this for if she asks for breakfast in bed one morning. Try frying the jalapenos (since they’re her favorite, whether they are or not 
) then BAM!! you’ll never be asked again. 
I prefer Chocolate cake.
Real jalepenos aren’t too bad, if you can find the heritage ones from before Texas A&M decided to turn them into flavorless wax. But Habaneros have great fruit flavor. I would actually love about a 1/4 heat Hab with the same flavor, so I could eat them like grapes, without igniting my ass the next morning.
I had a friend who used to make his own salsa and hot sauce. One Monday morning, he came to work with a new batch of his latest attempt, which used habaneros. As he poured it into a bowl and opened the bag of chips, he said, “Hey, guys … you know how Mom always told us to wash our hands after going to the bathroom? I can tell you right now, that if you are cutting habaneros without gloves on, then you ABSOLUTELY need to wash your hands BEFORE going to the bathroom!”
From time to time my wife and I prepare recipes that use canned chipotle chiles in adobo sauce. After cutting them up, I invariably rinse the cutting board using hot water from the spray wand. The result is aerosolized chipotle chili matter, and for the next day or so my nose runs non-stop and I sneeze every few minutes. I keep forgetting to learn my lesson on this.
The same is true of serranos, or of good fresh jalapeños. Get under your nails, too. You might want to be amorous later. :o
I’ve found that when you want to roast fresh hot peppers, you can keep the area denial effect down by using some oil in the pan. It seems to me that the aerosols get held in the oil, and you get more of the flavor you want in the dish.
I think most people have rubbed their eyes after cutting up hot peppers. And probably a lot of men have taken ahold of themselves after cutting up hot peppers also.
One time I cut up so many hot peppers without gloves on that my hands actually hurt from the capsaicin.