Worms Are For Pussies

Back in the early 90s I had the rare opportunity to live in northern Japan while serving in the United States Air Force. I had considered myself, in the beginning, a decent drinker. Jack Daniels, Wild Turkey, Jim Beam, Jose Cuervo, and Crown Royal were all my friends whom I knew very well by the time I turned 19. I have a hidden talent that I used to my advantage to win many bets and make a fair amount of money in the process. I have no gag reflex at all and I can breath thru my nose while chugging whatever I am chugging eliminating the need to stop for a breath in the middle. I was born with the talent and honed it in to a fine art by the time I was a teenager. I can remember the first time I drank an entire bottle of Monte Elban Mezcal in front of a group of college kids at a party, worm and all. The looks on their dazzled faces was priceless, but I remember collecting some $300.00 from all the non-believers. Unfortunately, one can never do it in front of the same crowd twice and make any money because nobody wants to take the bet. Lucky for me I got to continue drinking in my style after joining the Air Force since the AMMO careerfield is kinda known for it’s drunken rowdiness all the time. We never needed a reason to drink other than we weren’t working. It didn’t hurt that I could get alcohol for the same price as soda while overseas. Before I get going to far on this post let me explain the picture above. A friend picked this scorpion alcohol up from a street vendor in downtown Misawa. Essentially it is cheap moonshine (riceshine) that is unregulated, unmonitored, and very unsafe to drink from the rumors I heard. Basically the moonshine serves as formaldehyde to the corps inside the bottle which begins to rot as soon as the liquid is poured onto it which poisons the entire contents of the bottle. They say that you have to have big gold plated brass balls to even considering drinking it. You see my bottle still intact even after some 20 years. It goes great sitting up with my shot glass collection.
Over the years I have amassed a sorted collection of things involving scorpions or Scorpio. No reason other than it is a personal fascination of mine personally. There are many things to explore when exploring all things scorpion. The scorpion truly is the most wicked and most understood creature on the planet. Say the word scorpion and people back up and give the oh shit face because fear of the unknown. I used to make a drink called The Scorpion while I was still bartending, a fun mix of gin, dark rum, 151 rum, light rum, vodka, grenadine, orange juice, pineapple juice, pineapple chunks, lemon juice and cherries, and ice. Toss it all into a blender, pour into a tall glass, add an umbrella, and you have The Scorpion. At home, however, it gets a little more adventurous. I have mentioned in the past that I am a huge fan of Mezcal, preferably Scorpion Mezcal Joven since instead of a meal worm at the bottom you get an actual scorpion. On top of that this particular Mezcal is good for doing Scorpion Shots which are not for the casual drinker. My wife finds it amazing that I put the time and effort into finding or creating new ways to be unusual. I think I take that as as a compliment. She thought she would be slick a few years back and buy some 12 Signs Scorpio Pinot Noir. I am not a wine drinker like she is but neither of us actually enjoyed it at all. The bottle was cool so we rinsed it out and on the shelf it went. Goes to show you that some things are indeed a bad idea and that was one f them to say the very least.
When you graduate into different proteins in your shots you will be reminded why worms are for pussies and not the serious drinker. This shot isn’t just for anyone, you have to have a stomach for the Mezcal as well as the scorpion treat that is waiting in the shot glass for you. You would be surprised, I can find these great shot sized scorpions at a local health food place for a rather cheap price. Just remember, it’s just protein and don’t eat the stinger. This is the shot that separates the boys from the men or the sane from the insane or the pussies from the adventurous. This shot isn’t unlike life in the way that it’s full of surprises you won’t soon forget. I look way back into my teenage years and wonder where I would have been if I knew then what I know now about alcohol. Good thing for me, over the years, I have just been able to keep it all just for fun. I have had to learn that just because someone says to drink it doesn’t mean I actually need to drink it. I always will remember the street vendors selling their “whatever” in a bottle and trying to sell it all off as an aphrodisiac or cure all. Certain things just look better on the shelf and serve better to tell a story rather than be consumed. But, I have a standing bet for any brave soul out there. I have $500.00 with your name on it if you chug my bottle of vintage scorpion alcohol. My rules to collect are simple, consume the entire contents of the bottle including the scorpion, no puking it up, no passing out, no trips to the hospital, and no dying. If, after 24 hours your are still in one piece then you can collect your prize.

 
 


Diablo Scorpion Chili

I don’t know the exact Scoville heat factor for my chili. I know it’s freaking hot. This, ironically, is how the name Diablo Scorpion came about. It burns like hell going in and has a pretty wicked sting coming out as well. Why people like it is beyond me, but they do. I make chili year round, at least once a month, if not more because of the holidays. It’s my wife’s favorite dish that I make. She would eat it all the time if I would make it. These days, I have become smarter. I make roughly 3 gallons of chili at a time. She has a meal of it the first day, we keep out another meals worth in the fridge, and then I freeze the rest in two serving size bowls for her to pull out and heat up at her leisure. I have been making this version of my chili for about 25 years. I make others, inspired in part where I have lived in the past and the flavor influences of that region of the world.

So, what makes it hot? The ingredients, the slow simmering of the flavors, and the fact (my opinion) that I grow most of my ingredients and I have my own chili powder blend that I have mastered over the years. I will pass on the chili powder mix when I am unable to cook someday. The rest I am going to give to you as my way of giving back to so many people that have helped me over the years with great dish and meal ideas. It’s funny, I enter quite a few chili cook offs here locally in the Houston area. I have won a few over the years, but not all. I do get quite a few placements just for heat. The heat will numb your teeth, gums, tongue, inside of your mouth, and your throat within the first two bites, and then you can enjoy the flavor. So, if you don’t mind sweating while you eat, this is the perfect chili for you. I must give one absolute warning that always must be adhered to. Never, under any circumstances, get this chili in, near, or around your eyes because it has about the same effect as U.S. Military Grade Pepper Spray. As a personal warning, I do not recommend breathing, burping, farting, or any other expellation of gases in or around any open flame source.

So, you want to make my chili? First you will need the ingredients. As mentioned, almost everything I use is homegrown and fresh off the bush. Grown in my garden are Jalapeno Peppers, Serrano Peppers, Habanero Peppers, Tomatoes, Green Chiles, and Mushrooms. However, if you cannot provide fresh, I guess store bought or even canned/jarred will work also. Gives me the shudders just thinking that my chili would be made from a can. So, the ingredients list first, and then I will give instruction on preparation and cooking. This recipe is based on about a 3 gallon yield, so you might have to scale the portions if needed. For those of you who cook, there should be no problem.

Diablo Scorpion Chili

4 cup Jose Cuervo Silver Tequila
5 lbs Lean Ground Beef
2 cup Jalapeno Peppers, sliced and chopped
2 cup Serrano Peppers, sliced and chopped
½ cup Ghost Peppers, chopped finely
½ cup Red Savina Habanero Peppers, chopped finely
2 cup Green Chile Peppers, chopped finely
2 cup Mushrooms, sliced (optional)
2 cup Black Olives, sliced (optional)
2 cup Green Olives, sliced (optional)
3 can Red Kidney Beans (optional)
6 lrg Tomatoes diced to preference
¼ cup Tabasco Sauce (pick your own flavor, I use the Original)
¼ cup Salt
¼ cup Pepper (I use white ground)
3 cup Chili dry mix (my secret, see below for alternate dry ingredients that will be substituted)
5 pkg Chili Mix (found in the store with the gravy)
1 tbs Onion Powder (or Onion Salt)
1 tbs Garlic Powder (or Garlic Salt)

1 tbs Lemon and Herb mix spice
½ cup Chili Powder
½ cup Granulated Sugar (optional) (see note)
8 cup Water (tap or bottled, your choice) (add or decrease based on thickness desired.)
Note: You can add about 1/2 cup of sugar also, if you want, it helps take off some of the edge without messing up the flavor or making it sweet.

Preparations:

Chop/ slice/ dice everything that needs to have it done, be sure to keep all juices, seeds, and skins with it. Drain and rinse beans.

Brown ground beef, add in 2 cups of tequila, jalapeno peppers, Serrano peppers, Habanero peppers, and chiles. When ground beef is browned, do not drain.

Add everything else including the other two cups of tequila Use the amount of water you wish to get your desired thickness. Chili mix will thicken some as it cooks and blends under heat. Bring the entire chili mixture to a boil, stirring lightly. Let boil ten minutes then turn down the heat, cover, and let it simmer to stew and meld all the ingredients (stirring on occassion) for 1 ½ to 2 hours for best flavor results.

And now you have Diablo Scorpion Chili, enjoy.

Diablo Scorpion Chili

Originally posted 17 November 2011

I don’t know the exact Scoville heat factor for my chili. I know it’s freaking hot. This, ironically, is how the name Diablo Scorpion came about. It burns like hell going in and has a pretty wicked sting coming out as well. Why people like it is beyond me, but they do. I make chili year round, at least once a month, if not more because of the holidays. It’s my wife’s favorite dish that I make. She would eat it all the time if I would make it. These days, I have become smarter. I make roughly 3 gallons of chili at a time. She has a meal of it the first day, we keep out another meals worth in the fridge, and then I freeze the rest in two serving size bowls for her to pull out and heat up at her leisure. I have been making this version of my chili for about 25 years. I make others, inspired in part where I have lived in the past and the flavor influences of that region of the world.So, what makes it hot? The ingredients, the slow simmering of the flavors, and the fact (my opinion) that I grow most of my ingredients and I have my own chili powder blend that I have mastered over the years. I will pass on the chili powder mix when I am unable to cook someday. The rest I am going to give to you as my way of giving back to so many people that have helped me over the years with great dish and meal ideas. It’s funny, I enter quite a few chili cook offs here locally in the Houston area. I have won a few over the years, but not all. I do get quite a few placements just for heat. The heat will numb your teeth, gums, tongue, inside of your mouth, and your throat within the first two bites, and then you can enjoy the flavor. So, if you don’t mind sweating while you eat, this is the perfect chili for you. I must give one absolute warning that always must be adhered to. Never, under any circumstances, get this chili in, near, or around your eyes because it has about the same effect as U.S. Military Grade Pepper Spray. As a personal warning, I do not recommend breathing, burping, farting, or any other expellation of gases in or around any open flame source.

So, you want to make my chili? First you will need the ingredients. As mentioned, almost everything I use is homegrown and fresh off the bush. Grown in my garden are Jalapeno Peppers, Serrano Peppers, Habanero Peppers, Tomatoes, Green Chiles, and Mushrooms. However, if you cannot provide fresh, I guess store bought or even canned/jarred will work also. Gives me the shudders just thinking that my chili would be made from a can. So, the ingredients list first, and then I will give instruction on preparation and cooking. This recipe is based on about a 3 gallon yield, so you might have to scale the portions if needed. For those of you who cook, there should be no problem.

Diablo Scorpion Chili

4 cup Jose Cuervo Silver Tequila
5 lbs Lean Ground Beef
2 cup Jalapeno Peppers, sliced and chopped
2 cup Serrano Peppers, sliced and chopped
½ cup Ghost Peppers, chopped finely
½ cup Habanero Peppers, chopped finely
2 cup Green Chile Peppers, chopped finely
2 cup Mushrooms, sliced (optional)
2 cup Black Olives, sliced (optional)
2 cup Green Olives, sliced (optional)
3 can Red Kidney Beans (optional)
6 lrg Tomatoes diced to preference
¼ cup Tabasco Sauce (pick your own flavor, I use the Original)
¼ cup Salt
¼ cup Pepper (I use white ground)
3 cup Chili dry mix (my secret, see below for alternate dry ingredients that will be substituted)
5 pkg Chili Mix (found in the store with the gravy)
1 tbs Onion Powder (or Onion Salt)
1 tbs Garlic Powder (or Garlic Salt) 1 tbs Lemon and Herb mix spice
½ cup Chili Powder
½ cup Granulated Sugar (optional) (see note)
8 cup Water (tap or bottled, your choice) (add or decrease based on thickness desired.)
Note: You can add about 1/2 cup of sugar also, if you want, it helps take off some of the edge without messing up the flavor or making it sweet.

Preparations:

Chop/ slice/ dice everything that needs to have it done, be sure to keep all juices, seeds, and skins with it. Drain and rinse beans.

Brown ground beef, add in 2 cups of tequila, jalapeno peppers, Serrano peppers, Habanero peppers, and chiles. When ground beef is browned, do not drain.

Add everything else including the other two cups of tequila Use the amount of water you wish to get your desired thickness. Chili mix will thicken some as it cooks and blends under heat. Bring the entire chili mixture to a boil, stirring lightly. Let boil ten minutes then turn down the heat, cover, and let it simmer to stew and meld all the ingredients (stirring on occassion) for 1 ½ to 2 hours for best flavor results.

And now you have Diablo Scorpion Chili, enjoy.