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Mmmmmm...poppers!


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#1541 stc3248

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Posted 19 February 2012 - 11:26 PM

Here they are!

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Looks like they sat on the produce isle a little too long...but they are delicious anyway. Trying to germ a few of the seeds now for future popper projects. Thoughts on these guys?

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#1542 P.K.

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Posted 28 February 2012 - 01:04 AM

Well I read this entire topic, and I must say they all look delicious. I had to make some for a 1AM drunken snack :drunk: . So here is my submission for the Popper Overlords.
1st time I’m posting photos hope this works, here we go.

My ingredients, found fresh Manzanos at the local Mexican market.
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Poppers ready to go into the oven. Wait . . . Something’s missing.
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That’s it they needed to be candied.
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Candied poppers, coated in brown sugar and chipotle, ready to go into the oven.
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Hot out of the oven.
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Mmm . . . candied poppers
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#1543 sicman

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Posted 28 February 2012 - 03:16 AM

nice bro ill have to try that candied trick

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#1544 Booma

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Posted 28 February 2012 - 03:32 AM

They look great!!

Checkout my FB page

 

http://www.facebook.com/BoomasBBQ


#1545 stc3248

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Posted 28 February 2012 - 04:49 PM

Nice!!! I have been debating some chocolate covered poppers. How were those Manzanos? Mine were freaking great! They have such a great long strong burn...Just an FYI I test germinated my store bought manzano's and they went 6 for 6...

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#1546 frydad4

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Posted 28 February 2012 - 05:32 PM

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Way to bring it to the next level!!!!! Those look fantastic!
Haven't thought of busting out the proscuitto for poppers. Great idea.
Might try that myself, with a little ricotta and basil on the inside.
Fancy poppers!

Well played...well played!

Meat-Liquor


#1547 JayT

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Posted 28 February 2012 - 05:50 PM

Candied Poppers FTW!!! Nice!
 

That's it, say goodbye to your precious bunnies....
 


#1548 AlabamaJack

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Posted 28 February 2012 - 05:56 PM

I am impressed or depressed...haven't figured it out yet...great idea for candied poppers...
AJ
"If people will learn to "listen" to their plants, they will tell you what they want". AlabamaJack

#1549 sicman

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Posted 28 February 2012 - 07:57 PM

a new breed! what to do with your small chilis..Posted ImagePosted ImagePosted ImageThese little buggers are SCREAMING hot!

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#1550 JayT

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Posted 28 February 2012 - 09:28 PM

Sicman that is AWESOME!!!
 

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#1551 P.K.

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Posted 29 February 2012 - 02:10 AM

Thanks, everybody.

The candied turned out good, but next time I’m gonna bake them closer to 350⁰ F to try and get the coating a bit more crunchy. I baked these @ 325⁰ for ~25min.

Nice!!! I have been debating some chocolate covered poppers. How were those Manzanos? Mine were freaking great! They have such a great long strong burn...Just an FYI I test germinated my store bought manzano's and they went 6 for 6...

The manzanos weren’t what I remember, very little taste in these ones and what taste there was reminded me of a green bell with a hint of tomato. The burn was lovely, close to 2x that of the peno’s, and lasted longer IMO, but one of the guys I work with cursed me out, and he eats my Bhut powder often.

Way to bring it to the next level!!!!! Those look fantastic! Haven't thought of busting out the proscuitto for poppers. Great idea. Might try that myself, with a little ricotta and basil on the inside. Fancy poppers! Well played...well played!

The prosciutto worked out awesome, adhered to the pod without toothpick and kind of heat shrunk in the oven. The ricotta and basil sound delish, I added a pinch of basil, thyme and granulated garlic to the filling along with some of that onion chopped real fine.

Sicman, awsome. They look so crunch I think I can hear it. I’d love to sit down with a plate of those and a bowl of queso or maybe ranch dressing to dip them in. Oh don’t forget the beer. :beer:

#1552 Scoville DeVille

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Posted 29 February 2012 - 11:32 AM

Here's a tip....

Don't ever look at this thread when you're starving, dammitt!

Awesome sicman, stc, and P.K, you had me at Proschuitto, i look forward to seeing you around on The Drunken Chef. Hint hint hint...

Let's eat Grandpa.

Let's eat, Grandpa.

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#1553 etothepii

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Posted 29 February 2012 - 02:33 PM

a new breed! what to do with your small chilis..Posted ImagePosted ImagePosted ImageThese little buggers are SCREAMING hot!


Just thinking... what if you had a pastry bad filled with a cream cheese mixture, and you were able to inject a bit into each of those peppers before deep frying?

#1554 stc3248

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Posted 29 February 2012 - 02:38 PM

The manzanos weren’t what I remember, very little taste in these ones and what taste there was reminded me of a green bell with a hint of tomato. The burn was lovely, close to 2x that of the peno’s, and lasted longer IMO, but one of the guys I work with cursed me out, and he eats my Bhut powder often.


Mine were more like 5x my peno's with great flavor, and the burn did last forever! I'd bet that yours were picked too early, that might explain the flavor problem. That is the thing with store bought peppers (especially this time of year). You never know what you're getting. The last couple times I bought Jal's they finally had some decent flavor and heat.

Just thinking... what if you had a pastry bad filled with a cream cheese mixture, and you were able to inject a bit into each of those peppers before deep frying?


been thinking of trying that! The wife has a cookie press kinda like a caulking gun that should work perfect!

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#1555 texas blues

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Posted 29 February 2012 - 02:39 PM

Wow. Whole lotta' popper tomfoolishnessessess goin' on. The candied poppers look awesome but prolly too sweet for me. The habby popcorn looks like teh evil.

Edited by texas blues, 29 February 2012 - 02:41 PM.


#1556 Lady Sic

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Posted 29 February 2012 - 08:31 PM

Habby popcorn.....I like it! From this day forward, that is what they shall be dubbed. Evil? naw...only devilish enough to keep you coming back for more.
As far as injecting them with cheese.....these are itty bitty lil peppers and the taste buds respond just as well to a dipping sauce like queso or even the classic blue cheese. We'll try that with some larger peppers though

Edited by Lady Sic, 29 February 2012 - 08:38 PM.

Sicman's Hot Peppers and Powders


#1557 P.K.

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Posted 01 March 2012 - 11:16 AM

Stc, I agree, never know what you’ll get at the store. I have some Rocoto Brown and Red Peruvian Rocoto started this year, I’m not sure how they’ll do in the dry heat we have here, but I’m gonna find out.

Ya, thought of the pastry bag idea also, I have this tip or something close to it, it is has a ¼” hole which would have destroyed those “habby popcorn”, but I might give it a try on my next batch of poppers.
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#1558 stc3248

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Posted 04 March 2012 - 09:30 PM

Stc, I agree, never know what you’ll get at the store. I have some Rocoto Brown and Red Peruvian Rocoto started this year, I’m not sure how they’ll do in the dry heat we have here, but I’m gonna find out.

Ya, thought of the pastry bag idea also, I have this tip or something close to it, it is has a ¼” hole which would have destroyed those “habby popcorn”, but I might give it a try on my next batch of poppers.
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Looks like just the ticket!

Here are today's poppers...
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Stuffed with Oyter colby jack and Parmesan Cheese...mmmmmmmmmm
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Habanero/Oyster/colby jack/parmesan....DELICIOUS!

Mmmmmmm Poppers!
Should have showed one cut open, but by the time I though of that they were gone...

Hope everyone had a great weekend!
Shane

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#1559 synclinorium

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Posted 05 March 2012 - 11:03 PM

Here's a tip....

Don't ever look at this thread when you're starving, dammitt!


Just figured that out... :drooling:

#1560 wrightdaddy

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Posted 06 March 2012 - 12:08 PM

I was inspired by the oysters heres what I came up with.

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I used a little mayo and some of scovies chilli powder to mix it all up.

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Stuffed em

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Cooked em top them with a little cheese and done. mmm mm

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come on ice cream!!!




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