Spicy hamburger. I'm a bit of a pepperhead...
WARNING: Naga Jolokia peppers can be about as spicy as most law-enforcement grade pepper spray. Do not use the bathroom/touch your eyes before washing your hands thoroughly.
Unless you're me, then getting it in your eyes stings for a few minutes & your eyes tear up a bit. It hurts a reasonable bit less than, say, breaking a bone. I'd still rather have it in my mouth, where it is just delicious..
Mild spice version:
Ground beef (120g (1/4 pound) is normal.)
Mustard ("stone ground" with seeds): about 1.5 oz (3 tablespoons).
5-6 drops Blair's Ultra Death (http://www.extremefood.com/shop/product.php?productid=14). Other hot sauce may be used, but it should contain Naga Jolokia peppers. Otherwise it's not a Naga Burger, is it?
Crushed black peppercorns.
Mix beef, mustard, and hot sauce together. Once consistently mixed, form into a patty. Press the crushed black pepper into the patty to coat the surface. Grill or pan-broil. Resulting burger should be mild, about like eating jalapeños straight.
Medium spice version:
Add more hot sauce. 10-12 drops.
High spice version:
Finely mince 1 Naga Jolokia pepper. Add to burger with hot sauce.
Am eating the high spice version now. Extrapolated down for non-pepperheads to get the medium/mild versions. It's pretty good.
I happily slosh blended habanero sauce all over my food, but that is on a higher level than I am ready for.
I don't like the "heat" from peppers overpowering the rest of the dish but rather elevating the other tastes of the meal altogether. If the pepper is the only thing I taste, it's too much. But I've found my tolerance for it has increased muchly over the years.
WANT.
NAGA, PLEASE
Quote from: Cramulus on March 09, 2010, 02:27:00 PM
NAGA, PLEASE
THAT was clever. 100 pts to Cram, Alex.
Quote from: Jenne on March 09, 2010, 01:42:14 PM
I don't like the "heat" from peppers overpowering the rest of the dish but rather elevating the other tastes of the meal altogether. If the pepper is the only thing I taste, it's too much. But I've found my tolerance for it has increased muchly over the years.
This, really. Tolerance goes up. Mine is high enough that I pretty much don't taste Jalapeños' spice any more. I don't know quite how I'd react to being pepper sprayed, but I've gotten naga jolokia juice in my eyes, it's a bit painful. Not enough to make me unable to see, though the eyes do tear up a bunch. The way I see it, when you can clearly taste the underlying flavours of the pepper & food while still having spice it's good.
Winning bets from people who don't know my spice tolerance is fun. "Bet you 10 bucks you can't eat a whole plate full of jalapeños!" "Ok." I ate the plate. Then drank a bottle of tabasco on another bet. Had to wash the tabasco down though, those peppers have a terrible aftertaste.
Quote from: PeregrineBF on March 09, 2010, 07:24:56 PM
Quote from: Jenne on March 09, 2010, 01:42:14 PM
I don't like the "heat" from peppers overpowering the rest of the dish but rather elevating the other tastes of the meal altogether. If the pepper is the only thing I taste, it's too much. But I've found my tolerance for it has increased muchly over the years.
This, really. Tolerance goes up. Mine is high enough that I pretty much don't taste Jalapeños' spice any more. I don't know quite how I'd react to being pepper sprayed, but I've gotten naga jolokia juice in my eyes, it's a bit painful. Not enough to make me unable to see, though the eyes do tear up a bunch. The way I see it, when you can clearly taste the underlying flavours of the pepper & food while still having spice it's good.
Winning bets from people who don't know my spice tolerance is fun. "Bet you 10 bucks you can't eat a whole plate full of jalapeños!" "Ok." I ate the plate. Then drank a bottle of tabasco on another bet. Had to wash the tabasco down though, those peppers have a terrible aftertaste.
Yeah, tabasco's just glorified vinegar for me now. Srirracha still can get me if I overdo it though. I eat pepperocinis for snacks.
Pepperocinis are good. Especially slightly warmed with some nice olives.
Be a zulu warrior, spit it in they eyes of your opponent.
I don't think I'm up to the heat of these burgers, but love the idea of pressing black peppercorns into the burger before cooking. Gonna try it real soon.
Quote from: Regret on March 09, 2010, 08:53:33 PM
Be a zulu warrior, spit it in they eyes of your opponent.
"ZUU - LUU!"
We had a version of these for dinner last night. HFLS added hot chili seeds (but not as hot as naga) to the mix and it was wonderful.
definitely intriguing. We've been on a real hot sauce kick lately, picking up whatever interesting ones we can find when we come across it. We have this http://www.hotsauceworld.com/maddog357ghp.html at home and have been splashing it on all kinds of stuff. From what I can gather, it's supposed to be between 400,000 - 600,000 scoville units. How does that Blair's sauce you posted compare? Seems to be pretty damn hot. One of the older guys at my boyfriend's work grows his own hot peppers and often brings various ones in for him to try. Nothing quite as hot as the naga jolokia, but some good ones.
The Blair's is supposedly around 800,000-1,000,000. So, rather hot.
I learned I have a pepperocini limit last night. Apparently putting the juice of the jar as well as eating them as garnish with about 3-4 cheladas is just a no. Probably should do it maybe HALF that. :lol:
I minced one of those chilis in adobo sauce and threw it into the mix, along with some of the sauce. Good stuff, not too hot, loads of flavor.