Ate 3 of my yellow brain strain scorpions before I ended up freezing them all at the end of season. I always plan these poor choices the night before a day off. And as predicted my stomach is a bit pissed off. Will say though this is probably one of my favorite strains Iv grown yet, it has good heat level and flavor profile and I cannot wait to process it into a hot sauce.
by -Lord-Zero
17 Comments
I use them for hot sauce.
What I do is, as I am prepping everything, i cut one almost at the stem, and the hold the inner pith to my tounge for a few secods.
Gives me everything I need to know, and no need to feel the heat a few hours later at the other end.
I grow them specifically to slice up and eat raw with my food.
I try at least one slice raw from each plant. I’m no expert, but I once heard something like “a good chef tries every ingredient”. And it helps me judge if I can gift some to family/friends.
I try everything i grow. I like to know the flavor profile and heat levels so I can figure out how to best use each type of pepper.
I eat when I pick or slice and put them in food will also freeze and dehydrate them also hot sauce
I feel like it is a good thing to do in order to understand the flavor before using it. You never know the true flavor once you start adding other ingredients. I do sometimes add salt as that can draw out the flavor.
Yes I try them raw to get a feel for the taste compared to store brought ones.
It’s kind of an obligation. I ate one yesterday that felt like I’d been punched in the solar plexus, I don’t regret it.
I grew some for fresh eating. Habs is about my limit for raw peppers. I grow super hots for use in hot sauces, breads, jams and jellies, cowboy candy. I have sampled every pepper I grow raw, but I don’t eat the super hots for the sake of eating them.
Yes I do, and I get excited to cut them for breakfast
I’ll admit it. I do not eat my own peppers raw. Well, maybe the occasional cayenne or something like that. But the super hot stuff, no way! lol! Does that make me a poser?
I have in bits. I chop them up and add to salads or to garnish soup, chili, etc.
I usually don’t but I have been because of this group
Yup, fresh habanero in a banh MI or pho is quite good. For reapers I need to mix them with others since a little goes a long way. Really like their flavour though, reaper is like a cask strength habanero (using whisky terminology).
Glad to see essentially everyone say “yes”. My dad grows habs just to give to people who aren’t aware, but won’t touch them himself
I do. I love eating raw peppers
Nibble at most.