Recent content by neopythagorean

That's how you know it's working.

Thanks, dude. Will do. That smokey apple wood aroma and flavor should make this sauce a unique and pleasurable experience.

I started this ferment 2 days ago. She is fermenting nicely and smells AMAZING. 10 Green Jalepenos 10 Green Habaneros 30 Serranos 4 Green Annaheims 4 large Green Pablonos 2 large Yellow Bell Peppers 1/2 large Vidalia Onion 1 large head of Garlic All of the above were hot-smoked and roasted...

About 15 years ago, I tried my hand at growing some indoor "hops variety" plants and had great success. Gotta love "hops". I was really naive then (and still am) and went to a place called Joseph Nursery about halfway between Clarksburg and Grafton on Rt. 50 and "Joseph" (through a thick Irish...

Welcome. I'm new here too. Everybody here seem to be really nice (unlike most internet forums). I think that says a lot about chiliheads. Screw politics. Screw it all. With mouths full of soul-singing chilies, we meet on the level and part on the square. No trolls here as far as I can...

I just want to thank everyone for their good advice. By process of elimination, I can safely say that this little "runt" Chocolate Bhut is simply not yet hardened off. It's apparently a bit developmentally delayed in comparison to its bigger stronger brother (or maybe sister?) and should be...

Hot-hole can be a real problem but it's just a fact of life for chiliheads. For me, it rarely occurs with cooked peppers but fresh peppers are a different story. Even the milder peppers like orange habaneros can give me a case of hot-hole if I eat them fresh. I can tolerate hot-hole a lot...

Any sauce made from habaneros or scotch bonnets should clear you out nicely without burning up your mouth too bad. I'be always had bad sinuses and chilies have been a real god-send. Instant relief, baby! Screw "Claratin Clear". I prefer to be "Capsicum Clear"!

Green cayennes don't have much heat or flavor. The seeds can taste bitter. The texture just feels unripe. I say de-seed and freeze some for stir-frying. Finely dice and freeze some to substitute for green bell pepper in meatloafs, omelets, etc. Smoke and dry some for powder. Dry...

Authentic Sriracha the Easy Way: Ingredients: 20 fresh Fresno chilies 2 to 5 fresh red superhots of your choice (optional) 5 to 10 cloves of garlic (to taste) 2 tbsp brown sugar 1 tbsp pickling salt 1 tsp fish sauce (optional) 1/4 tsp whey (liquid on top of yogurt) 2 cups water...

Personally, I like the sandwich and the fries. The "ghost pepper" sauce has ZERO heat, though. The only spiciness comes from the fresh jalepeños. I tried the sauce by itself and it has no Bhut flavor (which is distinctive and hard to miss) and absolutely no heat. It's clear to me that...

Hower yins don? Well, at's haw we sate-eern Wesserginya. LOL. But seriously, how's it going? I'm Jonathan. I'm just your average chilihead. Like all of you, I enjoy scalding my mouth and throat with all types of piquant chilies. I grew up in an Italian city (Clarksburg) as was exposed...

Sounds like good advice. I knew this plant wasn't hardened off when I put it out with the others. I just thought that it would have adapted by now (weber been having seriously hot and sunny weather here for the past week or so). Maybe tough love wasn't the answer.

I can say, for sure, that the plant is not root-bound. I transplanted it from its tiny original container to a 4 gal pot only about 3 weeks ago. Right now, it's only about 7" tall. I can also say, for sure, that it hasn't been hardened off. One look at the stem will tell you that. Since...

Thank you.