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Message
Got flavor I like... Best way to increase "spicyness" w/out changing salt/flavor of boil?
Posted on 7/4/17 at 1:50 pm
Posted on 7/4/17 at 1:50 pm
I really like the flavor/saltyness I'm getting from my boil mix. At this point I'm just looking for something that to add to increase "spicyness" without affecting saltyness or flavor (or at least minimally affecting those).
What's a good ingredient to do that? I've given up on Cayenne, there's already so much in there and it just feels like I'll end up with a retarded amount of sediment on everything to get that spice level that burns your lips (if it doesn't hurt a little, it's not spicy enough, IMO). Pure CAP or whatever that shite that comes with a dropper is out too, I don't want that in my boil.
So... Any recommendations?
What's a good ingredient to do that? I've given up on Cayenne, there's already so much in there and it just feels like I'll end up with a retarded amount of sediment on everything to get that spice level that burns your lips (if it doesn't hurt a little, it's not spicy enough, IMO). Pure CAP or whatever that shite that comes with a dropper is out too, I don't want that in my boil.
So... Any recommendations?
8
Posted on 7/4/17 at 2:15 pm to 2arms2legsTIGER
Chinese red pepper
Look for the oil in Asian groceries
Look for the oil in Asian groceries
This post was edited on 7/4/17 at 2:16 pm
Posted on 7/4/17 at 2:54 pm to 2arms2legsTIGER
You want extra heat (no real apparent reason) but don't want to add any flavor, but are opposed to using pure capsaicin, which is the heat component of any pepper. Interesting 
Posted on 7/4/17 at 7:36 pm to 2arms2legsTIGER
Throw some fresh Thai peppers into your pot. You can be the judge of the heat level one pepper at a time.
Posted on 7/4/17 at 10:40 pm to Joshjrn
quote:
You want extra heat (no real apparent reason) but don't want to add any flavor, but are opposed to using pure capsaicin, which is the heat component of any pepper. Interesting
It's more about the idea of dropping in that weird shite. Feels too "chemical" and I would prefer a real spice/ingredient. I didn't say it had to have absolutely zero influence on flavor or saltyness, just wanted to make clear I didn't want a recommendation that would significantly alter what I've got regarding those aspects. I guess that subtelty was lost on you. I suppose I could drink 100% pure ethanol to get a buzz, but beer or bourbon or some other spirit sure sounds like a better way to go about it.
Posted on 7/4/17 at 10:45 pm to 2arms2legsTIGER
You should drink denatured ethanol.
Christ...add some pepper powder or whole peppers and be done with it.
It's not that fricking hard.
Christ...add some pepper powder or whole peppers and be done with it.
It's not that fricking hard.
Posted on 7/5/17 at 1:37 am to 2arms2legsTIGER
Try a little ghost pepper. You can use small amounts of the hotter peppers to boost heat without having a big impact on flavor.
Posted on 7/5/17 at 6:22 am to Prosecuted Collins
quote:
Chinese red pepper Look for the oil in Asian groceries
That adds a sweet flavor to it as well, he may not like that.
quote:
You can use small amounts of the hotter peppers to boost heat without having a big impact on flavor.
I'd go with this, use a much hotter pepper.
This post was edited on 7/5/17 at 6:24 am
Posted on 7/5/17 at 7:45 am to 2arms2legsTIGER
Just throw in 5 or so habaneros that are slit open. Remove when done.
Posted on 7/5/17 at 8:22 am to 2arms2legsTIGER
We've always just let them soak longer to get more "spice" in general. If you want them spicier (heat), but not saltier, I would assume you could just soak longer. If they are getting too salty soaking them longer, then cut back on the salt a little. If they are overcooking, cool the water during the soak.
Posted on 7/5/17 at 9:45 am to 2arms2legsTIGER
Take whatever boil seasoning you use and add it to a pint jar. then add a cup of hot oil. Let it soak in it until oil cools and then store it sealed. Add as much of that as needed to fire up your crawfish or shrimp. You can substitute absolute ethanol for the oil if you like. I would not heat up the ethanol. If you are worried about the taste of the oil, ethanol will have no taste. If your additive is not hot enough, add pure pepper (your choice) to the oil until you get where you want. Keep this stuff away from your kids.
You can also use this additive as a topping for your icecream.
You can also use this additive as a topping for your icecream.
This post was edited on 7/5/17 at 9:47 am
Posted on 7/5/17 at 10:34 am to 2arms2legsTIGER
quote:
that spice level that burns your lips (if it doesn't hurt a little, it's not spicy enough, IMO)
IMO your opinion is wrong. I like spice but arse-burning hot isn't very appealing.
Posted on 7/5/17 at 12:14 pm to 2arms2legsTIGER
quote:
I guess that subtelty was lost on you
It's interesting that you mention subtleties when you can't even figure out how to make your food spicier.
Posted on 7/5/17 at 12:18 pm to 2arms2legsTIGER
quote:
2arms2legsTIGER
I read every word of this thread. I am convinced you are either a backwoods idiot or a terrible troll.
Probably both
Posted on 7/5/17 at 12:38 pm to Big Chipper
quote:
Just throw in 5 or so habaneros that are slit open. Remove when done.
You'll need a lot more than that, depending on pot size.
I add peppers to my boil and most people enjoy those batches the most. If you want to save $$, buy fewer of your hot peppers and purée then with water in a blender, then add them to the boil.
Without pureeing any of the peppers, I use a mix of jalapeños (2 lbs), serranos (1 and 3/4 lbs), and habaneros (a little over half a lb). Cut the peppers in half or tops off. If pureeing, you can probably use half of all that.
This post was edited on 7/5/17 at 12:39 pm
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