- The Hot Pepper
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There have been 984 items by spicefreak (Search limited from 17-March 42)
Recieved and picked out a few things but no last-ofs. Adding Pink Tiger, Fish Pepper, Puerto Rican Yellow, 7-Pot Bubblegum White, California Reaper, Fatalii Seeds' "Turkish Pepper" and some NuMex Lemon Spice Jalapeños.
Will send on to Mitzi tomorrow.
Ones that seem to be popular picks:
Rocoto (more a family than a strain)
Bird's Eye/Pequin (former is more general)
Peter Pepper (maybe just put Peter)
Pimenta de Neyede
Bishop's Crown/Ubá Tuba (2nd names is better, IMO)
Banana Pepper (just put Banana for the lols)
Ones that I second:
7-Pot (better not to overcomplicate with specific varieties, IMO)
Bhut Jolokia Orange Copenhagen
I could also ask you if you eat products with imitation vanilla, like basically all commercial cookies, and ask you WHY you want to eat something that RESEMBLES Vanilla???? But I won't.
There are probably political, ethical and economic reasons not to eat real vanilla but the fake stuff is so lacking by comparison.
Make me fake vanilla that tastes better than the real deal and I'll never use pods again but I don't see that happening for a LONG time.
Italian chef on Food Wars used two of those as his tools of choice... one these days i'll convince you guys to watch that anime
Man I love me some Shokugeki no Souma. I even wrote a review piece on it: https://spicefreak.b...treme-cook-offs
Basically, as long as you can get past episode 1, you're in for a fantastic, absurd and highly apetite inducing time.
UK will not be in the EU next year so this may be the last year we can participate; eek! (I voted Remain; does that help?)
I'm just happy that we managed to stay this long, TBH, I wasn't expecting 2018 to even be a possibility. I'm in.
It's Malaguetta chillies pickled in a salted vinegar, according to that ingredients list, and they've clearly had most of their colour leeched out by the liquid.
They're common peppers in brazil and I remember them having a rather unique taste but I don't recall much beyond that. I've not had them in a few years at least, since they're not nearly as frequently used over here, but I think they were a fairly medium heat. Definitely well below Habanero.
I care because it affects my livelihood. I've eaten at least 3 strains that were hotter than any of Ed's creations but his get the attention because one of them has a fancy award.
It's stupid and I'm real sick of the guy but I have to play along, you know?
Spicefreak, are you still rocking that mullet in 2018?
You know it! My long hair and random assortment of colours have become such a part of my identity over the years that it's hard to imagine life without them.
I always thought the Scoville scale was dependent on an exact dry mass weight so heavier and juicer peppers dont negatively or positively effect it.
It's not dry mass of capsaicin. It's dry mass of capsaicin per dry mass of pepper.
Pepper water content won't affect the SHU but the rest of the weight of the pepper still will.
Same, sushi. Real truffle oil is powerfully garlicky, mushroomy and earthy, with clear rhizome notes so I could see it working ok in hot sauce, even if I'm inclined to be yet more of a spice snob myself and blend with fresh wasabi as a pasta dressing.
Marketing the realness of the oil is just common sense when fake truffle oil is utterly bland by comparison.
The lid was previously referred to as "black diamond shaped" in reference to the truffle's nickname, rather than actually truffle shaped. I like it but it is clearly a gimmick and only elevates the sauce's value if you plan to look at it more than you use it.
In terms of usage, though, that "instagram ready" consistency is the consistency of a sauce blended with oil. Oil-blended sauces are delightfully creamy in both taste and texture. From everything I can gather, and I have watched video reviews, it's a finely crafted product marketing all the right qualities of its design in all the wrong ways because those "wrong ways" are what appeals to the youth of today. And man I sound like an old man when I talk about social media culture.
I'm 26 .
It looks, to me, to be similar to a Serenade, Padron or Jalapeño. I'd try frying it up in its green stage and then just eating it fresh or making poppers once it's red. Should taste pretty good, whatever it is, but that's 100% not even close to being a Reaper.
I will, of course, credit you for your work and you'll be doing me a massive favour. Plus, more of the internet will get to see your expert chilli growing. So, what do you say? Can anyone help me out with the following?
Leaf, flower, stem intersection (showing flowers per node) and fruit of:
-A typical, non-super, chinense, preferably a Hab or Scotch Bonnet
-A typical annuum, preferably a Bird's Eye but 'Peños would be a decent second best.
-A typical baccatum, preferably an Amarillo or Lemondrop
-A typical fruitescens, of which I'm pretty sure only Tabasco is well known but I'll settle if I have to.
-A typical naga, preferably a Bhut.
-A typical pubescens, preferably an orange or yellow Rocotto, of which I could also use a seed picture.
Thanks in advance for any help,
Coran "Spicefreak" Sloss
Of the two ideas that I'm happy with, one requires that I start smoking my own chillies and the other needs a vinegar that I can't get in bulk. I've got a few others in the works but everything takes a little longer than it should because my brand requires that I be as out there as possible. Half my ideas require a full grow season before I can even start testing them.
Oh and why is your Scorpion sauce half the price of everything else?