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Nice haul indeed! I can attest, Marv was picking like a madman.

At my office, we've been very fortunate to have Blair's Beath Rain Habanero chips popping up in the vending machines for the last few months. The only problem is that they only fill one slot at a time, so probably 12 - 15 bags of chips per fill. And as soon as they hit, they are gone within a...

The Defcon Zero batch one that I haven't opened yet, for me. Getting in on that train early and doing a review on HSB before the mania really got going was pretty sweet. Especially since I got to open one and still have another on the shelf.

I just tried my hand at my first homemade hot sauce last night, using fresh oranges and habaneros. It came out thinner than I'd like, but not too bad. I used a food processor with the raw habaneros with garlic and onions sauteed in olive oil. The peppers came out in very small chunks, almost...

I tried to grow a bunch - chocolate hab, white hab, yellow devil's tongue, carribean red hab, golden hab, red savina. All that make it past the seeling state was a single Red Savina, which is doing very well. But I learned a lot, and hopefully will get a better crop next year.

Too bad he's gone inactive. Though I can speak from experience. It's tough keeping a daily blog for a long time. Difficult to keep your motivation, even if you enjoy it. It takes a lot of time to do it well. After a while, you start to put it off for other things, then it's been a month and...

Isn't Canada where you find those crazy Ketchup flavored chips? And the ones that taste like dill pickles? Though the salt and vingear ones have gotten popular here in the States, and I used to only be able to get those in Canada. Maybe they can't find space to put the habanero doritos amid...

Well, from my experience with crab boils, to get the flavor of the "boil" into the crab, it must be boiled and not steamed. Lots of water, preferably with the crab shells punctured so the seasoning gets to the meat, and not just on the shell. So, I imagine a "Muso Boil" instead of a "Muso...

Tina, I can see your point. But 580 SHU? I've had pimentos with more heat than that. I mean, even Frank's Red Hot puts that to shame. John S.

Name change suggestions: The anti-chili pepper institue The institute for the abolition of heat The institute fot the desecration of hot peppers Maybe they can make their slogan: Taking the "Hot" out of hot pepper, one variety at a time. Maybe I am being to harsh - they could be trying to do...

#8 is already sitting proudly on my shelf, next to #7 of batch 1. DC, how many total bottles are in this batch?

I've resolved to attempt to grow some peppers this year, and really don't know where to start. Anybody have good suggestions for a good how-to reference for a beginner with no experience growing anything? Also, tips for keeping the plants alive over winter in a cold-weather local would be...

I saw that slaughter sauce alread had a 25% discount - any idea if the 50% discount is in addition to that or is it 25% off the base price?

I gotta say, I was a little disappointed with the Final Answer. Perhaps that's because it had been built up by the people I was with to epic proportions. It was hot, no doubt, but not as hot as I was anticipating. And you're right about the taste, nothing to write home about even as extracts...

I have often seen the conversion quoted as SHU = 15 * ppm. But thinking about it just a few minutes ago, using the number 15 stuck me as odd, and set off my engineering b.s. detector. This is because the most concentrated substance possible would be 1,000,000 parts per million. That would...

Hmmm...March is a long time to wait. I think there's a good chance #123 will be obliterated by then. It is quickly becoming a daily addition to everything from straight on tortilla chips (who needs salsa when you've got Zero?) to kicking the hell out of spicy mustard on chinese take out. I'll...

Welxome! I think you've found the right place.

Of course, we all know that the higher a scoville rating, the hotter a substance. But I've always wondered, how does the scoville rating actually translate into the perception of heat level? I always thought that the higher a scoville rating, the hotter the burn. Simple enough in concept...

Happy New Year Everyone! Two days, two hangovers...at least I didn't ruin New Year's eve again with too wild a party on the 30th. May you find your best burn ever in 2006!