Interesting recipe and results! Sort of like a chimi churri only with peppers. I think it would be nice spread on crackers with some sharp cheddar. Nice post
- The Hot Pepper
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My first super hot was a trinidad scorpion, grown by me from seed that a generous THP member sent to me.
It was late August and I was walking the gardens after a long day at work (a habit I still do that calms and grounds me). When I got to the pepper bed I saw the scorpion plant had several pods that were close to ripe, and then near the back of the plant I spied a perfectly ripe red pod. It was smaller than the others, a little bigger than a quarter perhaps.
I thought to myself "it's a little one, how bad could it be?" as I picked the pepper. It was warm from the sun, with a perfect little tail. And I ate the whole thing. I remember thinking it was a bit sweet at first and then as I swallowed the heat started to hit. About a minute later my whole mouth and tongue was on fire. Five minutes after that the heat was still building and I began to wonder just what the hell I'd done to myself as I paced about the back yard huffing and blowing. It occurred to me that I probably looked pretty odd to my neighbors so I went inside.
About 5 minutes after that I was half sitting, half lying down in the kitchen eating sour cream out of the container with a big spoon. Tears streaming down my face, ears burning, my whole mouth/tongue/throat lit up like a christmas tree. The family thought it was very funny, and I clearly remembered laughing at youtube vids of people who ate supers and freaked out - only now it was me.
It took about another 30-40 minutes before I was feeling like myself again, and the flood of endorphins was enormous. I don't eat whole supers any longer but I will slice & dice them into dishes and use them often in hot sauces and powder blends.
Fish Pepper. Gorgeous almost ornamental plants with unique variegated foliage & pods that start green with white stripes and ripen to a deep red. Tasty, nice mid level heat, great fresh or in sauces or dried. After that probably bahamian goat/aleppo/padron/piment de bresse.
My overwintered fish pepper throwing pods right now:
Lots of knife porn in this thread!
I've been cooking in food service for the past 25 years. Nothing replaces my 9" serrated bread knife from Wusthof. It cuts everything well and needs very little care save a good washing each night. I have an offset serrated knife from Victorinox that is excellent as well. When it comes down to it I could justify spending $300+ on another knife, but I like the ones I have...
I have a 5 or 6 (or 8?) year old version of this offset serrated knife from wusthof. It's used in our kitchen every day. On everything from bread to squash to tomatoes to meat to - well everything. I have certain knives I use specifically for tasks like slicing/boning raw meat or for mincing herbs, but the offset serrated type knife is hands down the best all around kitchen cutting tool. In my opinion of course, and please note I am not being paid by wusthof either.
I feel like I should clarify:
Things like honey powder and worcestershire powder are meant to be used in a dry rub on a piece of meat before you put it in a smoker for a prolonged period of time.
To smoke it, with wood fire, natch?
I'm not sprinkling honey powder on some steak seasoning, I'm substituting honey powder for sugar in a bbq rub - white sugar or brown sugar or turbinado sugar (what I normally use). Same w worcestershire powder subs in for some of the salt and tang, and in certain rubs is THE secret ingredient that takes the sum of the whole over the top.
These are tips & tricks I use in competition bbq situations mostly, but dat shit is on the internet all over so you can do the same on Thursday for sho!
The day or occasion for bbq matters about as much as your choice of sweetener in your rub; not very damn much. cook food for your friends, be revered.
Have used Corky's and Meatchurch rubs before with success as well.
Then I bought a bunch of books on BBQ and started messing around with my own rubs. Now my DruBQ rub is the go to for ribs, and if I am making other meats I'll add a touch of other spices to highlight ~ a bit more pepper/heat for pork shoulder, a touch of thyme and sage for chicken, etc.
My tastes vary at any given time, so I'm often adding stuff to the base rub on whim. The spicehouse has honey powder and powdered worcestershire and other hard to find ingredients if you're looking.
If you guys are truly serious about a THP cookbook I know an editor and publisher than can get the ball rolling. Initial costs and print run are likely in the 6-10k range though, so it's an investment that will pay off in time. I can assure you the finished product is excellent though.
PM me for more info.
Smoken, from this eater's point of view, the investment os going to make someone a killing. It just depends on how it's compiled and how "ownership" is determined. As I see it from here, this site has one owner, 250,000 contributors.
How'd ya handle that?
Straight from the cuff I'd say 50% to the boss and the remaining 50% divided up evenly between the contributors. Determining the contributors would be the issue more than payment imo.
edit: what I mean is that the book cost $20 plus shipping. From that $20 the boss gets 50% of profit and each contributor to the book gets a share (exp: 50 recipes = each contributor gets 1%). So if we're profiting $10 from each $20 book, the boss gets $5 and the 50 contributors get ten cents each - each payable on a yearly basis. Obviously these are ball park figures.
I have used it to treat over winter pepper plants with some success dealing with aphids. I was told for it to work best you are supposed to spray them liberally with diluted castille soap and then rinse a little while later. There was 8" of snow on the ground outside at the time and the plants don't easily fit in my shower so I diluted more than advised and sprayed it on and left it. The soap definitely cut down the aphid population but I still see some from time to time so I reapply. It's finally getting warm though, so I plan to spray them thoroughly then rinse as I was originally advised.
Unseasonable warmth the last few weeks has brought life back to the garden so I'm hoping that I can get a few ripe aji verdes and a couple other late pods. Been saving seed and putting up maters/green beans/zucchini/salsa like mad. Gonna make hot sauce on Thursday for the first time in months then it's back to the grind.
Whats even funnier is it works great in a pinch for cleaning car battery terminals.
Will also eat through a ten penny nail given enough time.
State patrol cars keep some in their trunks to hose off fluid from accidents on the road.
Coke sells 1.9 billion soft drinks per day.
Every country except North Korea & Cuba allow the sale of Coke products.
Coca Cola owns many brands you would not imagine they would; Minute Maid, Fanta, powerade, simply orange, daasani, vitamin water & schweppes....
Cut our first garlic scape yesterday - will have a fridge full soon enough. Asparagus about done. Radishes, lettuces, carrots, spinach going strong. Beans coming on, tomatoes really starting to take off.
Have some decisions to make on what direction I want to go over the next few months. I can buy one of three businesses or gather investors and open up something entirely new. Haven't decided which option I'll go with, but the next year is going to be an adventure.
Looking for Fish annuum seeds. Started some that were duds and never sprouted. Thanks. --Jay
I purchase fish pepper seeds from Southern Exposure and will be putting them into coir in the next few days. Not many seeds in the packet so I don't have enough to share but if they grow I'll certainly have enough to share for next season's crops. Keep me in mind for a SASBE next year if you don't have any luck this year
I put 22 sprouts into solo cups and started another 16 types of seeds to cover the ones that didn't sprout and a few others I will find space for should they make it to plant out in 3 months.
Researched some more for the TD. Finished 22 pages for a new book I'm writing. Found a bottle of root, thinking about what drinks to use it in.