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#1504172 Cajun Gumbo!!

Posted by WickedMojo on 09 November 2017 - 08:30 PM in Cooking With Fire!

Looks great!, Im with AJ on making my own roux, I also cook my "trinity" mix down till you cant tell the diff between the veggies then add them to my roux, but yeah man good stuff :) only wish I could get some real andouille up here in Pa like I could when Iived down south




#1504161 Hi from Twisp.

Posted by WickedMojo on 09 November 2017 - 07:10 PM in Welcome!

Welcome Back Scovie! although Ive been pretty MIA myself, but I still occasionally lurk, mojo is never really gone, even when I am  :)




#1504155 Dave's Ghost Sauce - Must Refrigerate?! :-[

Posted by WickedMojo on 09 November 2017 - 06:45 PM in Hot Product Reviews and Discussion

Examples of Condiments that don't need to be put in the fridge..

1. Mustard

Shelf life: 2 months

As long as the mustard doesn't contain fruits or vegetables, it has enough acid in it as a preservative. Yellow, Dijon, or even whole-grain can be put away in the cabinet for up to two months.

2. Ketchup Shelf life: 1 month

If you use ketchup often, do as restaurants and diners do — just leave it out. Ketchup can be kept unrefrigerated for up to one month, but if you don't think you'll finish the bottle in that timeframe, it's best to keep it in the refrigerator.

3. Fish Sauce Shelf life: 2 to 3 years

Fish sauce already has a long production and fermentation time, and it will sit just fine unrefrigerated. It may continue to ferment a bit and change slightly in flavor, but it is still safe to eat.

4. Soy Sauce Shelf life: 1 year

Just like fish sauce, soy sauce is fermented and does not need to be refrigerated unless you are keeping it for more than one year.

5. Hot Sauce Shelf life: 3 years

 most commercially bottled hot sauces can sit around for a few years — just make sure it is vinegar-based with no fruits etc. Again, the color may change, but it won't spoil.

 




#1504151 Dave's Ghost Sauce - Must Refrigerate?! :-[

Posted by WickedMojo on 09 November 2017 - 06:24 PM in Hot Product Reviews and Discussion

Kinda funny people questioning not refridgerating Ketchup and Mustard, umm ever notice that the ketchup and mustard in most restuarants is... wait for it.... not refrigerated!  Those bottles of condiments including ketchup mustard and hot sauce that are sitting on the table when you have your meal, will still be sitting on the table the next morning




#1501962 Green chile shrimp tacos....with Bhutlah

Posted by WickedMojo on 29 October 2017 - 07:10 PM in Cooking With Fire!

Oh man, yeah some fresh mahi would have made the fish tacos glorious!

 




#1501954 Green chile shrimp tacos....with Bhutlah

Posted by WickedMojo on 29 October 2017 - 06:58 PM in Cooking With Fire!

Yeah definatley sounds awesome, I made some fish tacos for dinner tonight in a similar fashion however shrimp would've been better :)




#1501950 Huy Fong Chili Garlic Sauce

Posted by WickedMojo on 29 October 2017 - 06:32 PM in Hot Product Reviews and Discussion

is it wrong that Ive even used that stuff as a sandwich spread... :)

 




#1501947 Huy Fong Chili Garlic Sauce

Posted by WickedMojo on 29 October 2017 - 06:16 PM in Hot Product Reviews and Discussion

that stuff is awesome, it is the base for alot of thai/asian stuff I cook , I just kick up the heat level with extra "stuff" depending on the dish

 




#1374972 D3monics Peppers

Posted by WickedMojo on 09 October 2016 - 03:20 PM in Vendor Vault

I also have sent out alot of boxes of pods, seeds etc, and havent gotten much feed back either,  I agree that it would be nice to know that people have been satisfied and pods etc arrived in good condition




#1374295 You Favorite Red "Habanero"

Posted by WickedMojo on 07 October 2016 - 05:14 PM in Hot Pepper Talk

You had Antillais Carribbean Habanero in your research.  They are very good,  Not too hot, made an awesome smoked powder with these a few years ago, and one of the best looking pods ever, ripen to a perfect high gloss red and nice shape with no irregularities.  They have a good sweetness to them.

 

I have to agree, my favorite has been the Antilles Caribbean Hab, its an awesome tasting hab, although the peach habs I grew this year taste very similar, plus I grew red savs again for the first time in years, so I may have to think it over




#1373342 End of Season Blowout, $12.99 SFRB of mixed Super hots, last batch

Posted by WickedMojo on 05 October 2016 - 12:40 PM in Forum Ads

pic posted,




#1373039 End of Season Blowout, $12.99 SFRB of mixed Super hots, last batch

Posted by WickedMojo on 04 October 2016 - 06:01 PM in Forum Ads

Ok, just picked last harvest as far as fresh pods for sale, and no lie not sure if its been the rain or colder temps but these pods are hotter than hell just sampled a few, mix of butch t & cardi scorps,  douglah , bhuts and 7 pot jonah, daisy cutter, & others have 3 boxes available first  3 to pm me gets them at this low price., will ship tommorow

 

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#1370792 $17.99 Boxes of Superhots, these are larger than SFRB's Immediate Sh...

Posted by WickedMojo on 29 September 2016 - 03:56 PM in Forum Ads

Thanks JayT, went from being a bit nervous cause I got a late start this year, but plants have been going off the chain with pod production, and they all seem crazy hotter this year, just ate a grilled ham n cheese, with apocalypse scorps on it and it was damn good, heres the pic to prove it lol , It burned so good I had to make a second one, since I kinda skimped the first time, but all in all I used 1 pod between 2 sandwiches

 

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#1370760 $17.99 Boxes of Superhots, these are larger than SFRB's Immediate Sh...

Posted by WickedMojo on 29 September 2016 - 02:25 PM in Forum Ads

thanks there is even better looking ones lol, Im just trying to unload them while still fresh, I have atleast 8 boxes like that, all picked this week, most pods are very large




#1370718 Fresh vs. dried

Posted by WickedMojo on 29 September 2016 - 01:37 PM in Hot Pepper Talk

They do lose some heat, but if your comparing fresh dried to fresh picked, the major diff for me seems to be the way the heat gets distributed, dried has similar heat but seems to localized on the points of contact, fresh will spread the heat and build more, if that makes sense.




#1370713 $17.99 Boxes of Superhots, these are larger than SFRB's Immediate Sh...

Posted by WickedMojo on 29 September 2016 - 01:23 PM in Forum Ads

Huge Pods, Douglah, Apocalypse, Kraken, Peach Ghosts, 7 Pod, Dasiey Cutter, Starfish and more, we had some extreme rain and temp drops the last few days so Ive been harvesting everything I can, these boxes will hold atleast 1.5 times the amount of a SFRB, just want to get the pods out there before I start drying and freezing the extras, it cost me a dollar more to ship but you get alot more pods and they wont be squished. If your looking for specific types just asked I will accommodate as needed.

 

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#1370110 Help with Pepper plant

Posted by WickedMojo on 28 September 2016 - 01:18 PM in Growing Hot Peppers

Could be, but I also have a younger plant which I've been feeding on the same schedule and watering the same. The soil mixture for that one may be faster draining though as I think i ended up mixing that one with more perlite and sand.

 

In that case then I suggest the same thing , just back off on being to aggressive, you kinda have to let the plant tell you whats wrong at this point, so stop all ferts only water when needed and monitor soil moister




#1370065 Help with Pepper plant

Posted by WickedMojo on 28 September 2016 - 11:50 AM in Growing Hot Peppers

I agree with President Trump, hrmm that has a nice ring to it lol, anyway, cut back on the watering even more, and stop with the ferts, wait about a week or so, and sprinkle some worm castings on the soil (about a 1/2 tablespoon or follow recommended amount on pkg) then water it. dont add anything after that fertilizer wise., I use long bamboo skewers the kind for making kabobs etc.. to test the soil moister, they easily act as a dipstick you can stick all the way down to the bottom of the pot, just feel the end, it will be damp when you pull it out if the soil towards the bottom is still wet.

Less is usually more in cases like these, if you panic and start dumping in ferts and other remedies it just compounds the problem, so take it easy , ease back for a week or two and give it a small dose of something organic like the worm castings which will help rejuvenate the foliage.




#1370006 $15.99 SMFB or $35 MFRB Mixed Super Hots, Ready to Ship

Posted by WickedMojo on 28 September 2016 - 09:01 AM in Forum Ads

Beautiful Pods!!

Thanks




#1369715 $15.99 SMFB or $35 MFRB Mixed Super Hots, Ready to Ship

Posted by WickedMojo on 27 September 2016 - 04:03 PM in Forum Ads

2 SFRB boxes left and 1 MFRB left




#1369646 $25k per kilo, most expensive pepper in the world

Posted by WickedMojo on 27 September 2016 - 01:44 PM in Hot Pepper Talk

hrmm interesting article, I grew something that looked almost identical some years back when I lived in florida and was growing a bunch of wild chiles dont remember what they were called but got them from another THP member I believe., I love how they say 30-50k SHU will burn a hole in your tongue lol thats pretty mild by most chilehead standards, I'll take some seeds also if anyone has 'em :)




#1369570 $15.99 SMFB or $35 MFRB Mixed Super Hots, Ready to Ship

Posted by WickedMojo on 27 September 2016 - 09:44 AM in Forum Ads

is that a mustard bhut at the top

its a Caramel Bhut,




#1369542 $15.99 SMFB or $35 MFRB Mixed Super Hots, Ready to Ship

Posted by WickedMojo on 27 September 2016 - 07:55 AM in Forum Ads

$15.99 SFRB , $35.99 MFRB

Mixed Boxes of Superhots available, Reapers, Bhuts, Yellow Primo, Apocalypse, Daisy Cutter, Kraken, Peach Ghost Scorpion,Ghengis Kahn,  Douglah and more! Ready to Ship Today!

 

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#1368893 What was the last spicy meal you cooked?

Posted by WickedMojo on 25 September 2016 - 05:51 PM in Cooking With Fire!

This is me, eating that corn...

 

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Theres something just wrong with that LMAO :rofl:




#1368885 What was the last spicy meal you cooked?

Posted by WickedMojo on 25 September 2016 - 05:45 PM in Cooking With Fire!

Beautiful Cheese steak Buddy, being born in Philly and an Eagles fan, sorry for your loss , I also lived in North Chicago for awhile ,  but thats one hell of a cheese steak very similar to the way I make them at home, thumbs up!

 Just future advice...  Next Time Make an Italian Beef if you want the Bears to win, I think your Awesome  Cheese Steak provided us Philly fans the advantage