Simple question
Making chili
Pretty basic
The spice mostly comes from 3tbsp of cayenne pepper which hasn't been quite enough for my liking before and when I've added tabasco and more cayenne it doesn't really seem to change things much either
I bought some habanero peppers and I'm getting ready to start things but I'm having second thoughts
With two pounds of beef how much habanero should I use
Should I just slice it up or should I like completely pulverize a pepper or three and toss it in
Is habanero going to overpower the rest of everything and kill my mayoid tongue
I had habanero on a burger a few times and it's always very hot so I am nervous
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chop it up and deseed it.
toss a good amount in, like 8 or smth.
also I just add hot sauce and sour cream (maybe cheese as well) after i serve it out into the bowl.
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Deseed it really? Like ik the seeds are brutal but is there really any appreciable kick left if they're removed?
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there's some, depends on your audience
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No deseeding peppers is a b-word move
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Dont trust spanish
username wrt spiciness.
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This isn't me saying "he sounds spanish so he probably know what he's talking about", this is me saying "my personal experience confirms that he is in fact correct".
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As someone who identifies as a lightbrown person of colour, let me assure you that we mock you people with the phrase "white people spicy" IRL. Next-worse to trusting a mexichad with spice advice would be asking a Thai how to make spicy pad thai!
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That's why we don't trust you.
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actually i am whiter than shreddedmanlet
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Everyone is whiter than
@Shreddedmanlet, he's Chinese.
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mayos are often bitches when it comes to spiciness though
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i think the spiciness is from the stuff around the seeds and not the seeds themselves.
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Correct, the membrame that hold the seeds is the spiciest
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You're never going to get all the seeds, try deseeding it and see how you like it. Can always selectively leave some seeds in the next batch.
Also, try paprika (smoked), it can lend a nice compliment to cayenne.
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Smoked paprika is so nice, I don't know what I'd even use regular paprika for now that I know how nice the smoked kind is
Smoked paprika shakshuka
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Regular paprika is good on deviled eggs
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Tech lover, IT Admin, heckin pupper lover and occasionally troll. I hold back feelings or opinions, right or wrong because I dislike conflict.
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Sweet paprika has a use when the food is smokey already, such as smoked meats. However otherwise smoked paprika is almost always better, yeah.
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The seeds themselves contain no spice, this is a common misconception.
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How about you deseed one and then eat it? If there's no kick left you shouldn't have a problem eating it raw, right?
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