Quote:
Originally Posted by Fire Me Boy!
Do you ever not put ghost pepper? Jebus ****. Not everything should be blazing hot!
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They are smoked over fruitwood and dried. I grind them about every 30 days and yes, I prefer a Sicilian lasagna to a foil tin of warehouse club crap but not so hot that it overpowers the flavors of everything else.
When you add some sweet to the hot you get amazing flavors. When you can find sweet/hot Italian sausage it's like flirting with a redhead with a 9.5 on the BSC/hot chart.
I would have to say that most pillowbiters don't complain about the Scoville ratings when I cook with ghost peppers until they on the way out.
