Would you ever eat...?

[Lynx]

Eh? with no quote from Lynx I cannot ascertain what food he means...

My post that you referenced was directly after the rollmop. If there is no [-quote] then assume the post was referring to the post directly above it that had any relevance to the subject matter in the post.

It saves internet ink, y'see. In fact some forums have had rules about not doing a quote if you're replying to the post directly above yours. Not this forum, but some I have been a part of.

 

[Lynx]

I'll take the reluctance to answer as a "neigh".

I was in bed when you posted that question. I'm an old man. I tire easily.

And one day's pay for me is small enough you wouldn't bother coming over here to get it. One of my weeks' pay would be barely worth the effort. That's why I don't have any problem betting it.

 

[FredVB]

No, I won't eat most of the things suggested, though I see there are things that get suggested, which I have had. But I am eating what is much healthier, that most would not, which I yet really like, I am benefitting from it.

 

[FredVB]

I can only handle pickled peppers these days, with a minimal number of seeds still hanging on. I mean, come on, peppers are used for self-defense!

I won't want the hotter spicy peppers. But the medium ones, or the medium salsa that uses capsicum peppers, are really desirable, besides being healthy in ways they do flavor up meals nicely, in the right small amount. I made a very special sauce using the medium salsa, with just a few other things I use, that is my most favorite of any sauces I've had.

 

[Mem]

I won't want the hotter spicy peppers. But the medium ones, or the medium salsa that uses capsicum peppers, are really desirable, besides being healthy in ways they do flavor up meals nicely, in the right small amount. I made a very special sauce using the medium salsa, with just a few other things I use, that is my most favorite of any sauces I've had.

I like the "Level 1" Sweet Peppers, Nadapeno, and Habanada.
According to bountifulgardener.com, Anaheim, jalapeno, and Poblano peppers are considered 'mild,' sheesh. Those are definitely going into a vinegar brine so that I can handle them. I wouldn't shy away from a few fresh cuts of them though.
However, the next level, "hot," I might have a fresh ring or two, if I'm feeling extra, of the Hungarian hot wax and Serrano but I stop short of the fresh Cheyenne. I might use them for flavoring in a dish put will they are pushed to the side if any of them happen to stow away onto my plate. I'll leave the Thai dragon, habanero, and Scotch bonnet to the level 4 "very hot" totally insane diners and won't think about or even give a look to the "super hot" Ghost pepper or Carolina reaper. That level most definitely falls into the "I would never eat" category.

 

[HealthAndHappiness]

I like the "Level 1" Sweet Peppers, Nadapeno, and Habanada.
According to bountifulgardener.com, Anaheim, jalapeno, and Poblano peppers are considered 'mild,' sheesh. Those are definitely going into a vinegar brine so that I can handle them. I wouldn't shy away from a few fresh cuts of them though.
However, the next level, "hot," I might have a fresh ring or two, if I'm feeling extra, of the Hungarian hot wax and Serrano but I stop short of the fresh Cheyenne. I might use them for flavoring in a dish put will they are pushed to the side if any of them happen to stow away onto my plate. I'll leave the Thai dragon, habanero, and Scotch bonnet to the level 4 "very hot" totally insane diners and won't think about or even give a look to the "super hot" Ghost pepper or Carolina reaper. That level most definitely falls into the "I would never eat" category.

If we were neighbors, I'd be buying peppers from you if they were for sale.
Habaneros make the best heart tonic.
They have the best flavor of any hot pepper by far IMHO. Unlike many that are just hot, habaneros can be used in many recipes or just salads. They go with just about anything while imparting the good flavor and enhancing the taste of the meal.
I was going to grow a raised bed of orange and red ones , but didn't start anything when I got occupied with Mom. They have some at Krogers, but should check a farmer's market too.

 

[Tall_Timbers]

They have the best flavor of any hot pepper by far IMHO. Unlike many that are just hot, habaneros can be used in many recipes or just salads. They go with just about anything while imparting the good flavor and enhancing the taste of the meal.

I agree. The habanero is a really good tasting pepper. The sauce I most often use and sometimes a half bottle at a time is El Yucateco Habanero (the red sauce). When we go to a Mexican restaurant I take a bottle with me to ensure I'll enjoy the meal.

 

[HealthAndHappiness]

I agree. The habanero is a really good tasting pepper. The sauce I most often use and sometimes a half bottle at a time is El Yucateco Habanero (the red sauce). When we go to a Mexican restaurant I take a bottle with me to ensure I'll enjoy the meal.

Oh yeah! Good job! I do that too.
. When I get a job, hopefully soon, I'll eventually celebrate after taking care of bills, by going to the China buffet. I have a partial bottle of sesame oil in the freezer that will go with me and I'll look for that brand of habanero sauce at that point.

What a lot of folks don't realize is that you can make a sauce or soup with one whole and it won't get too hot. It'll just enhance the flavor of whatever is the base ingredients. If they are sensitive or want to be careful that it doesn't break open, they just wear gloves or coat their hands with oil. Then slice open to remove the core and seeds. The meat will defuse throughout the cooking process and be much milder. You know that, but for sake of anyone else who wants to try, it cuts down on the learning curve.

 

[Mem]

Habaneros make the best heart tonic.

I agree. The habanero is a really good tasting pepper.

The last time habaneros, specifically, were presented to me, "No way!" I said, having heard of their reputation as being especially hot. But this has convinced me to offer them special attention, even though I may have actually had them before in a nam jim jaew sauce.

 

[HealthAndHappiness]

The last time habaneros, specifically, were presented to me, "No way!" I said, having heard of their reputation as being especially hot. But this has convinced me to offer them special attention, even though I may have actually had them before in a nam jim jaew sauce.

I practiced medicine without a license and was my Dad's Dr...at least when he started asking for help getting off his heart meds. He was given less than 3 years to live, and had horrible symptoms from the medical Drs and cardiologists treatments.
His symptoms went away, his heart condition reversed quite a lot and he lived over a decade after the diagnosis of 3 heart conditions.
One of my remedies was a heart tonic from our garden. The main ingredient was something Jesus, the Great Physician made.

 

[Tall_Timbers]

The last time habaneros, specifically, were presented to me, "No way!" I said, having heard of their reputation as being especially hot. But this has convinced me to offer them special attention, even though I may have actually had them before in a nam jim jaew sauce.

They can be pretty hot. I you're preparing from the pepper itself, maybe wear disposable gloves. The first time I was adding some to chili, after cutting them up I made the mistake of rubbing near my eye and got a pretty good burn.

Sauces can range a good bit as far as hotness depending on the mix and you can use a little or a lot. I used to just put a few drops of El Yucateco on a burrito back in the day. Now I kind of pour it on as I seem to have built up a resistance to the heat and I like the flavor so much...

 

[Mem]

I practiced medicine without a license and was my Dad's Dr...at least when he started asking for help getting off his heart meds. He was given less than 3 years to live, and had horrible symptoms from the medical Drs and cardiologists treatments.
His symptoms went away, his heart condition reversed quite a lot and he lived over a decade after the diagnosis of 3 heart conditions.
One of my remedies was a heart tonic from our garden. The main ingredient was something Jesus, the Great Physician made.

They can be pretty hot. I you're preparing from the pepper itself, maybe wear disposable gloves. The first time I was adding some to chili, after cutting them up I made the mistake of rubbing near my eye and got a pretty good burn.

Sauces can range a good bit as far as hotness depending on the mix and you can use a little or a lot. I used to just put a few drops of El Yucateco on a burrito back in the day. Now I kind of pour it on as I seem to have built up a resistance to the heat and I like the flavor so much...

I think pepper is the main ingredient in plumping lip glosses, so it doesn't make sense to me how something that is otherwise inflammatory so good for the heart. I only suppose that it has something to do with increased blood flow.

Frank's is what I go for if it's available, but I made a note to look for the El Yucateco brand next time I'm in the hot sauce aisle.

I don't remember life without hot peppers. Ma has always had a garden as long as she had the space for a garden and, even with no garden, she has always kept a jar of home-made crushed pepper flakes stocked up. She'd buy sun-dried chilis, then roast and crush them herself with a mortar and pestle, the pestle in one hand and a rag over her nose in the other. And the rest of us would go for the nearest door for fresh air (now that I think of it, I'd bet any bugs in the house scatted also ). But I can definitely pick out her peppers from store shelf in a blind taste test.

 

[HealthAndHappiness]

The last time habaneros, specifically, were presented to me, "No way!" I said, having heard of their reputation as being especially hot. But this has convinced me to offer them special attention, even though I may have actually had them before in a nam jim jaew sauce.

Like anything else, do your homework and" use as directed."
I did a lot of research and tried on myself before offering the pepper tincture to Dad. We grew other hot peppers, but for his special health needs there had to be a therapeutic dose, plus he started out on meds, so that consideration came into play with tests.

You know from handling them that any sensitive skin or eyes will hurt if accidentally touched. The seeds are far more potent than the flesh and they have to be prepared and handled with care. Others just reading these posts who don't have experience working with hot peppers need to know that so they don't learn the hard way. Lol

 

[Tall_Timbers]

Frank's is what I go for if it's available, but I made a note to look for the El Yucateco brand next time I'm in the hot sauce aisle.

If Frank's is your hot sauce, you might not care for El Yucateco...

 

[FredVB]

I like the "Level 1" Sweet Peppers, Nadapeno, and Habanada.
According to bountifulgardener.com, Anaheim, jalapeno, and Poblano peppers are considered 'mild,' sheesh. Those are definitely going into a vinegar brine so that I can handle them. I wouldn't shy away from a few fresh cuts of them though.
However, the next level, "hot," I might have a fresh ring or two, if I'm feeling extra, of the Hungarian hot wax and Serrano but I stop short of the fresh Cheyenne. I might use them for flavoring in a dish put will they are pushed to the side if any of them happen to stow away onto my plate. I'll leave the Thai dragon, habanero, and Scotch bonnet to the level 4 "very hot" totally insane diners and won't think about or even give a look to the "super hot" Ghost pepper or Carolina reaper. That level most definitely falls into the "I would never eat" category.

I will use cayenne pepper I shake out of the bottle for my cooked meals, I did hear there are benefits to our well-being from that. Many of my choices involve what is benefitting well-being. That sauce I make with La Victoria medium salsa that I really like is with about an equal amount of hummus, and the seasonings I use, even that red cayenne pepper, for my cooked meals. I can try things a little bit more spicy but I don't want it too much more so.

 

[FredVB]

A good variety of what is edible for food from plants is the healthiest for us, I see it is good to eat from as many as is reasonably possible to do, I try this approach. So I would not say I would not eat from those, except for what is too spicy for me, but there would probably be a way to use those in sufficient moderation. There are things from fungi or animals I would not eat.

 

[Lynx]

I will use cayenne pepper I shake out of the bottle for my cooked meals, I did hear there are benefits to our well-being from that. Many of my choices involve what is benefitting well-being. That sauce I make with La Victoria medium salsa that I really like is with about an equal amount of hummus, and the seasonings I use, even that red cayenne pepper, for my cooked meals. I can try things a little bit more spicy but I don't want it too much more so.

Somebody said hummus and here I am.

You know I'm all about that paste
Bout that paste, that hummus
I'm all about that paste
Bout that paste, that hummus
I'm all about that paste
Bout that paste, that hummus

 

[ForgiveMeGod]

They look creepy but I pray over everything so yeah, I try them, at least once.

Would anybody eat 'Pepper X' the hottest pepper of 2023? Lots of water provided.

Not a fan of any peppers but I do like the random fake ghost pepper sauces that some drive thrus add to their items, just so there is something new to try.

would you ever eat a quail egg in a bowl surrounded by caviar (fish eggs)? (I’ve eaten that dish and I skipped the quail egg but the caviar is amazing and I’ve probably eaten them around 30 times, either by themselves or as a salad, sushi or hand roll garnish)

 

[Tazzo]

I would eat the quail egg, leave the caviar for someone else.

Would you eat (even try to taste) rye pudding?
With milk/cream and sugar, or vanilla sauce or ice cream as option to eat it with.

 

[ForgiveMeGod]

I would eat the quail egg, leave the caviar for someone else.

Would you eat (even try to taste) rye pudding?
With milk/cream and sugar, or vanilla sauce or ice cream as option to eat it with.
View attachment 270517

Rye pudding sounds yummy. Not sure what it is but I’ll basically eat pudding anything.

Would any of you eat at a Shabu Shabu restaurant and eat thinly sliced Kobe beef, after you have cooked it in scolding hot water in front of you for 30 second and dipped it in some type of Japanese steak sauce?