Recent content by the_rayway

Ok! I finished up these three beauties tonight and here's the final tally:   Cherry Bomb - after freezing, and hot cooking again I gave it a blend. It was VERY thick, so I added 3/4 cup water, a splash of white vinegar, 3 chipotles in adobo, 1/4 tsp smoked salt & 1/4 tsp cayenne pepper. Blended...

Welcome! I'm in Winnipeg - where are you in the province? It's great to see so many Canadians around here! (I'm new to the forum myself)

Ok, still no pics, but I cooked up the Cherry Bomb and Pineapple Habanero last night, then tossed it in the freezer with the Bishop Chokesherry as I realized I will have zero time to process them for the next week or so. I added around 1/4-1/2 cup of water to each while I was cooking them down...

Putting contacts in after cutting habaneros hurts.   It also hurts the next time you put them in :) Throw 'em out!

Thanks All! I hope everyone had a lovely evening, Ray

Thanks for the replies! I'm super excited about this :)   Robbyjoe01 - Pineapple tomato is a fruity, acidic, yellow tomato. Actually tastes like there's a hint of pineapple in it. Very meaty and with very few seeds. It's also gorgeous, with a pink blush at the bottom. It's one of my new...

Right, so I have major love for hot things.   Kids, however, make it difficult to cook things with what I consider an appropriate heat level, so anything I do has to be on a fairly small level unless I'm sharing. Which I do. A lot. It also kills your heat tolerance!!   Anyhoo, I decided to jump...

Hi All! I've been lurking for a little while, and decided to join. Love hot stuff, but not crazy hot anymore :)   I'm a wine and mead maker, canner, knitter, gardener, parent, and...always busy!   Looking forward to getting and sharing some recipes - some to be posted in a few minutes - and...