Recent content by CeltHeat

www.chileplants.com I can get them shipped here, then do a border run. I'm on good terms with the owner.

6 roasted habanero or fatilla peppers (reserve seeds and liquid inside peppers from roasting) 1/2 medium onion, diced 2 carrots, diced 2 Tbsp lime juice 1 Tbsp honey 1/3 cup rum or tequila 2 Tbsp linseed, sesame, or avocado oil 1 Tbsp white or brown sugar Sautee drained peppers, onion, sugar...

In this cold? Camp Out? Geeeeez. LOL Feel free to send me a message so we can sync our watches and primary target.

Chile seeds from a plant that's been injected with beer and peanut DNA? Then fertilized by one of those nasty Canadian Ice Chickens with the Asian Bird Flu? Sounds like the makings of a reaaaally bad B movie or a dangerous batch of hot sauce. A chile plant that rears up and hisses at ya when...

Just as long as I don't have to hide entire plants in my digestive tract inside prophylactics. I have a good repore with a supplier of chile pepper plants - and I like visiting Canada (as it is almost a stone throw away from me). Just a thought for ya.

I'm not that far underneath the arctic circle. For a nominal fee, I can be persuaded to be a middleman/courier. hehehehe

Capsaicin, fat, and liquor Chemical engineer type here. Forgive the geek talk. Any of the forms of capsaicin (monohydro, dihydro, homohydro, etc) are completely fat soluable - it dissolves into fats completely. It is partially alcohol soluable, only a fraction of the soluability of fats...