@@dr.mercurious6743 Haberneros are 120-200k scoville, ghost peppers are 600k. Carolina Reapers are 2m. For me, once peppers move above 80k, the culinary joy (endorphins) is increasingly eclipsed by gratuitous pain that detracts from the pleasure ... and deseeding/depithing is only partially helpful in controlling that.
@RovingPunster 🤔 I make my own wine, mead, and beer. 100 gallons per adult per household is legal. It's considered a hobby. Sales are not allowed: that cuts into taxes. What yeast do you use for fermentation?
@@geraldfrost4710 Greetings fellow zymurgist. I was heavily into homebrewing from c.1996-2006 ... I did a wide array of mead styles, grape wine, ciders as well as ales and a few lagers. Got a few national ribbons too, towards the end. The yeast I used for each depended heavily on the style I was brewing, as well as how much attenuation and residual sweetness I wanted to target. I mostly used wyeast liquid strains for beers, lalvin strains for mead and wine, etc. The only style I hadnt brewed yet was sake ... which Id like to do if I ever get back into it. Anyway, I wound down the homebrewing after I developed NAFLD/NASH (which ive since managed to force into remission by eliminating sugar and driving my A1C down below 6). These days I mostly do sourdough (my own culture strain), kefir, sriracha, and the occasional dosa/dhokla batter.
@@geraldfrost4710 It occurred to me belatedly that your yeast strain question pertained to the sriracha. Yeast alone is insufficient when fermenting low sugar produce like peppers ... for that you also need bacterial and enzymatic activity, all acting in tandem. For for my sriracha I used a small dose of washed culture from my sourdough culture, as well as a spoonful from my kefir culture (which already has 20+ strains in it). I let it ferment for 2 weeks, or until the bubbles stop, shaking down the cap several times a day ... then to finish I puree it, sieve out the skins and seeds (which I dry & grind for sriracha powder) then stabilize it with a 5 min boil to kill microbes, set the pectins, and then finesse the sweetness salt and acidity to be where I want it, then I add a touch of xanthan gum for body and a tiny dose of k-sorbate for extra shelf stability. I made 3 quarts this year ... each quart needs a little over 1.5 lbs of red ripe jalapenoes, with a max of upto 25% green, plus several cloves of garlic.
All jokes aside one of the hottest peppers out there was originally developed by the Indian military for crowd control and it’s one you have to sign a release of responsibility before you can eat one.
I could not stop laughing. My 82yo grandma still eats habaneros like they're apples. I gave her two pounds of serranos, thinking they'd last her for a good while. She asked for more because she was running low about 3 weeks later. Breakfast, lunch and dinner, baby!!
'Touch of Hate'? No, those are the Habaneros. Ghost Peppers are the full apocalypse.
@@dr.mercurious6743 Haberneros are 120-200k scoville, ghost peppers are 600k. Carolina Reapers are 2m.
For me, once peppers move above 80k, the culinary joy (endorphins) is increasingly eclipsed by gratuitous pain that detracts from the pleasure ... and deseeding/depithing is only partially helpful in controlling that.
LMAO ... I make and ferment my own sriracha from home grown jalapenos..
And that's... legal?
@@geraldfrost4710 I make it for my own use, not for resale ... if that's what you were asking.
@RovingPunster 🤔 I make my own wine, mead, and beer. 100 gallons per adult per household is legal. It's considered a hobby. Sales are not allowed: that cuts into taxes.
What yeast do you use for fermentation?
@@geraldfrost4710 Greetings fellow zymurgist. I was heavily into homebrewing from c.1996-2006 ... I did a wide array of mead styles, grape wine, ciders as well as ales and a few lagers. Got a few national ribbons too, towards the end. The yeast I used for each depended heavily on the style I was brewing, as well as how much attenuation and residual sweetness I wanted to target. I mostly used wyeast liquid strains for beers, lalvin strains for mead and wine, etc. The only style I hadnt brewed yet was sake ... which Id like to do if I ever get back into it.
Anyway, I wound down the homebrewing after I developed NAFLD/NASH (which ive since managed to force into remission by eliminating sugar and driving my A1C down below 6). These days I mostly do sourdough (my own culture strain), kefir, sriracha, and the occasional dosa/dhokla batter.
@@geraldfrost4710 It occurred to me belatedly that your yeast strain question pertained to the sriracha. Yeast alone is insufficient when fermenting low sugar produce like peppers ... for that you also need bacterial and enzymatic activity, all acting in tandem. For for my sriracha I used a small dose of washed culture from my sourdough culture, as well as a spoonful from my kefir culture (which already has 20+ strains in it). I let it ferment for 2 weeks, or until the bubbles stop, shaking down the cap several times a day ... then to finish I puree it, sieve out the skins and seeds (which I dry & grind for sriracha powder) then stabilize it with a 5 min boil to kill microbes, set the pectins, and then finesse the sweetness salt and acidity to be where I want it, then I add a touch of xanthan gum for body and a tiny dose of k-sorbate for extra shelf stability. I made 3 quarts this year ... each quart needs a little over 1.5 lbs of red ripe jalapenoes, with a max of upto 25% green, plus several cloves of garlic.
All jokes aside one of the hottest peppers out there was originally developed by the Indian military for crowd control and it’s one you have to sign a release of responsibility before you can eat one.
lool so typical deathworlders causing chaos again :)
Grandpa, tell me again of the story where the most ferocious planet was dominated by a troop of girl scouts armed with pepper spray.
I could not stop laughing. My 82yo grandma still eats habaneros like they're apples. I gave her two pounds of serranos, thinking they'd last her for a good while. She asked for more because she was running low about 3 weeks later. Breakfast, lunch and dinner, baby!!
Just to let you know Jalapeño is a Spanish word and pronounce with the sound of H like hat in English so Halapenyo would be the pronunciation.
With an H: Thats how we pronounce it in Australia.
I wish they would redo this with a human narrator.
Just so you know, it's narrated by a cheap AI with no real English syntaxes
@@MatrixDownload5150 That's how we say it in Australia : Hala peenose.
Spicy isn't that popular with all humans, I for one don't like spicy. Give me savory, sour, sweet, or rich. Give me variety.
Hilarious.
Great story, dreadful AI narration.
Its not tho its also AI generated and ripped off from HFY subreddit without crediting the original authors.
😅😅😅😅🤣🤣🤣🤣🌶🌶🌶