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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 12-07-2013, 02:00 PM   #1
Mo-Dave
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Default Hot stuff needed.

I am looking for something that will add heat to my food without adding anything else, such as color, or taste, just heat. I thought about this while making a pot of chicken and dumpling last night. It turned out very good, but was thinking I would like to add some heat to mine, but nothing I have or could think of in addition to pepper would add heat without changing anything else. Anyone have an idea?
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Old 12-07-2013, 02:14 PM   #2
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Well, capsaicin is odorless and colorless, but...
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Old 12-07-2013, 02:22 PM   #3
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Quote:
Originally Posted by deguerre View Post
Well, capsaicin is odorless and colorless, but...
... Uhh yeah, that would add heat to say the least. I like your thinking
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Old 12-07-2013, 02:24 PM   #4
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Someone once gave me a bottle of "Liquid Stoopid" hot (!) sauce. You know the guy that always says that you can't make it too hot for him? This stuff will do the trick . No flavor, no color - just pure-D H O T !
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Old 12-07-2013, 02:38 PM   #5
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maybe this?

http://www.thespicehouse.com/spices/...ole-and-ground


i use it for what you are talking about.
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Old 12-07-2013, 02:49 PM   #6
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Law enforcement grade pepper spray 5.3 million scoville units that is more than a Trinidad scorpoin A little squirt will do ya
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Old 12-07-2013, 06:00 PM   #7
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Quote:
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Law enforcement grade pepper spray 5.3 million scoville units that is more than a Trinidad scorpoin A little squirt will do ya
Ok I just mossy up to a couple cops and kick one of them in the chins.
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Old 12-07-2013, 07:07 PM   #8
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Quote:
Originally Posted by Bludawg View Post
Law enforcement grade pepper spray 5.3 million scoville units that is more than a Trinidad scorpoin A little squirt will do ya
Recipe measurements are listed in micrograms, I heard...
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Old 12-07-2013, 07:22 PM   #9
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You can just float a habanero if it happens to be something soupy. You get the heat and can remove the pepper. It won't add much color or flavor. Chile water! Boil down jalapeños, habaneros, etc. Strain. Basically, a chile broth. It will have color to it though. These would more for use during the cooking process though and not afterward as u would use a hot sauce, etc.

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Old 12-07-2013, 08:37 PM   #10
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Here I am!!!


Oh wait...
Never mind...
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Old 12-07-2013, 10:01 PM   #11
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White pepper could do the trick
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Old 12-07-2013, 10:47 PM   #12
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I use Pure Ghost it does have salt, onion and garlic with the bhut Jolokia (ghost) pepper but you don't need much
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Old 12-07-2013, 11:14 PM   #13
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Most of the super hot sauces are simply Capsaicin extract, you can buy it. Just pure heat, nothing else. You can also flavor oils or vinegars with green jalapenos, using no more than 160F of heat. It will extract for you. Using oil is more effective than vinegar or water.

For soups, as Bob said, floating a habanero or worse, just put a few slits in it, and you will get more heat with no detectable color.
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Old 12-07-2013, 11:59 PM   #14
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The problem here is I just want something to put in my food, my wife could not take anything more than the black pepper I use and sometimes not even that so much. So floating a pepper like Bob suggested wont work in this case, but tomorrow I may put some jalapenos in some oil, heat as Landarc said, then let set for a few days. I looked for capsicum on the internet but only saw it in bulk buys.
Dave
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