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  • need some heat? try a cactus

    http://chemistry.about.com/b/2012/11...-capsaicin.htm

    to learn more if ya want. type in Rtx cactus. seems to be a new medical cure for pain ta boot. I want to try it on a hissing skunk rat. might make em more palatable.
    Last edited by Kyote; 07-23-2013, 11:50 AM.
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    need a larger spatula for early morning road kill removal.

    As the venomous south American hissing skunk rat is growing fast and needs larger portions.

  • #2
    WHOA!!!!!!!!!!!!!!!!!!!!!!!

    Bet Wingman won't try that! .... Or, maybe he will

    Hissing Skunk Rat just needs brining is all.....
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    • #3
      Hey Varmint... Good to see you... I cannot say that I have ever read about Resiniferatoxin but from what I am reading it would take very little to light you up.. Not sure if I would want to be the next YouTube Idiot to try this..
      Ken


      I Should Have Been Rich Instead Of Being So Good Looking

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      • #4
        Law enforcement-grade pepper spray and the hottest hot pepper, the Trinidad Moruga Scorpion, both pack a punch of about 1.6 million Scoville heat units. Pure capsaicin comes in at 16 million Scoville units, while pure resiniferatoxin has 16 billion Scoville heat units.

        Both the capsaicin from hot peppers and the resiniferatoxin from the Euphorbia can give you chemical burns or even kill you. Resiniferatoxin makes the plasma membrane of sensory neurons permeable to cations, especially calcium. Initially exposure to resiniferatoxin acts as a strong irritant, followed by analgesia. Even though the chemicals may be painfully hot, both capsaicin and resiniferatoxin may be used for pain relief.
        I think that's definitely a challenge for the ghost pepper nuts

        you can get euphorbia plants from most garden centres
        Made In England - Fine Tuned By The USA
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        • #5
          Originally posted by Fishawn View Post
          WHOA!!!!!!!!!!!!!!!!!!!!!!!

          Bet Wingman won't try that! .... Or, maybe he will

          Hissing Skunk Rat just needs brining is all.....
          lol. a whole lot of brine and spice.

          Originally posted by Texas-Hunter View Post
          Hey Varmint... Good to see you... I cannot say that I have ever read about Resiniferatoxin but from what I am reading it would take very little to light you up.. Not sure if I would want to be the next YouTube Idiot to try this..
          Thanks.
          Yep! stuff sounds like it could do damage. seems to be heading forward to the medical arenas, then who knows what leo's and the military will try.lol. I do not believe that I would want to handle it. the stuff they have around here is hot enough. and from what several of the local chili growers have told me, when the ghost pepper came out and was the big thing, some wanted to plant fields of it. NMSU and attorneys advised against it. saying that it could do fatal damage to some that bit it or even got the stuff on their body parts. WOW!

          Originally posted by curious aardvark View Post
          I think that's definitely a challenge for the ghost pepper nuts



          you can get euphorbia plants from most garden centres
          I will look for them just to see what they look like so I can keep my distance.
          sigpicWal-Mart shopping cart undergoing heavy mods.
          nano second fast camo titanium splash proof thermo pen


          need a larger spatula for early morning road kill removal.

          As the venomous south American hissing skunk rat is growing fast and needs larger portions.

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          • #6
            Wow that is crazy hot! I think I'll just sit back and watch the idiots try it!
            Smokem if you got em

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            • #7
              Originally posted by dsgarner06 View Post
              Wow that is crazy hot! I think I'll just sit back and watch the idiots try it!
              Who are you calling an idiot
              Pete
              Large BGE
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              • #8
                Originally posted by Abelman View Post
                Who are you calling an idiot
                Not calling anyone an idiot directly. But anyone willing to do that IMO is crazy!
                Smokem if you got em

                Yoder YS640
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                Deano

                "May the thin blue smoke be with you"

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                • #9
                  Originally posted by dsgarner06 View Post
                  Not calling anyone an idiot directly. But anyone willing to do that IMO is crazy!
                  I'm joking, Kyote and I are long time pepper buddies.

                  I have eaten a Ghost Pepper though. But, not all at once. Some funny stuff on Youtbe with folks doing that.

                  Get a 20 year old, give him a couple of beers and let the betting begin,
                  Pete
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                  • #10
                    Originally posted by Abelman View Post
                    I'm joking, Kyote and I are long time pepper buddies.

                    I have eaten a Ghost Pepper though. But, not all at once. Some funny stuff on Youtbe with folks doing that.

                    Get a 20 year old, give him a couple of beers and let the betting begin,
                    Oh I love heat.. I grow many peppers from the sweet bananas to the hot poblanos, jalapenos, serranos, anaheims, cayenne to the really hot habeneros in my garden and greenhouse. I have tried ghost peppers (damn hot!), and those made my forehead flow with sweat. But when you multiple their scoville heat index by 1000 that is sheer craziness.
                    Last edited by dsgarner06; 07-23-2013, 04:41 PM.
                    Smokem if you got em

                    Yoder YS640
                    Weber EP-310 Gasser Grill
                    A-Maz-N-Pellet-Smoker (AMZNPS)
                    A-Maz-N-Tube-Smoker (AMZNTS)
                    Frogmats
                    Maverick ET 732
                    Super Fast Purple Thermopen


                    Deano

                    "May the thin blue smoke be with you"

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                    • #11
                      Sounds like that cactus stuff is hotter'n a June bride in a feather bed.
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                      • #12
                        Originally posted by dsgarner06 View Post
                        Oh I love heat.. I grow many peppers from the sweet bananas to the hot problanos, jalepenos, serranos, anaheims, cayenne to the really hot habeneros in my garden and greenhouse. I have tried ghost peppers (damn hot!), and those made my forehead flow with sweat. But when you multiple their scoville heat index by 1000 that is sheer craziness.
                        When I tasted a Ghost, I knew I hit my limit in the sense that it's just too hot. I don't know what to do with the rest of them. They are so hot they just overtake any food I have ever tried to use them with.

                        It's like don't take a nuclear weapon to a gunfight if that makes sense.
                        Pete
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                        • #13
                          Originally posted by Abelman View Post
                          When I tasted a Ghost, I knew I hit my limit in the sense that it's just too hot. I don't know what to do with the rest of them. They are so hot they just overtake any food I have ever tried to use them with.

                          It's like don't take a nuclear weapon to a gunfight if that makes sense.
                          Totally agree. I love the frutiness and nuttiness that comes from habaneros, the heat is definitely there, but can somewhat be controlled with limiting the seeds and membranes in cooking. I tried the same with ghost and scorpion peppers, but it didn't matter how much seed/membrane you took out, it still kicked you in the arse and killed your pallet. For me, hot peppers are meant to add flavor enhancements, not blow your tongue out of your mouth!
                          Smokem if you got em

                          Yoder YS640
                          Weber EP-310 Gasser Grill
                          A-Maz-N-Pellet-Smoker (AMZNPS)
                          A-Maz-N-Tube-Smoker (AMZNTS)
                          Frogmats
                          Maverick ET 732
                          Super Fast Purple Thermopen


                          Deano

                          "May the thin blue smoke be with you"

                          sigpic

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                          • #14
                            Originally posted by dsgarner06 View Post
                            Totally agree. I love the frutiness and nuttiness that comes from habaneros, the heat is definitely there, but can somewhat be controlled with limiting the seeds and membranes in cooking. I tried the same with ghost and scorpion peppers, but it didn't matter how much seed/membrane you took out, it still kicked you in the arse and killed your pallet. For me, hot peppers are meant to add flavor enhancements, not blow your tongue out of your mouth!
                            Yup, that's it.

                            Just made some of this tonight, give it a shot if you also like vinegar:

                            2 avocados, juice of 1 lime, a cup of red wine vinegar, a handful of cilantro, a clove of garlic, 5 habaneros- seeds removed, half a red onion or a sweet onion ( I prefer a sweet onion), and lots of salt and pepper to taste. Blend till smooth. I like it chilled. Its good for a dip, on tacos, etc, whatever you'd use a salsa on.



                            P.S. Sorry Bill, don't want to derail your thread but this just kind of seems to fit here
                            Pete
                            Large BGE
                            Char Broil Tru-Infrared Commercial series

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                            • #15
                              I think Ill avoid anything that has "toxin" in the name...
                              Craig
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