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Member Since 21 Sep 2014
Offline Last Active Feb 28 2019 10:39 PM

#1591782 Straight out of the can/bottle

Posted by Alchymystic on 06 November 2018 - 12:31 PM

Pork and Beans are always something I’ll love eating straight out of the can! Baked beans are great too as well as refried…any beans really! Growing up with just my dad for many years, grilled cheese and Pork and Beans was a staple meal and sometimes you’d be just too tired or wanted something quick and beans straight out of the can cold was always available, tasty, and filling.


I also remember eating and much enjoying canned:



Chef Boyardee (Spaghetti and meatballs were my favorites for the mouthfeel/texture of it cold. Ravioli and Beefaroni were good too)

Beef stew or other more thick ‘hearty’ soups (potato, etc.) and stews I found quite satisfying



Bartlett pears as is in natural juice or drain and cover with shredded cheddar cheese – ‘pear’s & cheese’. It’s so good! (Especially ate this as a kid! The spoonfulls of cheese at the bottom that have absorbed some of the leftover pear liquid was like ambrosia to any kid who was a cheese fiend!)

Chunk pineapple (natural juice)

Fruit cocktail

Mandarine oranges!!!!


Whole or stewed tomatoes

Potatoes – mostly a texture thing – just fun to eat!

Corn (plain loose corn, baby corn or creamed)

Spinach, collard, or mixed greens




Vienna sausage, deviled ham, ‘potted’ meats (Ate so much of this, especially the Vienna sausages, as a kid for school lunches)

ANY seafood product (sardines, mackerel, anchovies, salmon, tuna, smoked clams/oysters, etc.)


Any kind of Indian dish that comes in a can or jar (or those silver bags they come in whatever they’re called) like Saag or Palak Paneer, Dal Makhani, Chana Masala, etc. These are always better warm, but they are still delicious straight out of the container.


And then there are those things that aren’t in a can or really eating as in a meal or small snack but more so on a whim or craving like the occasional spoonfuls of jelly/jam/marmalade, cream cheese, whipped cream, peanut or other nut butter (everyone’s done or still does this, right?) etc.


Pork and Beans though is the one that first came to mind and which I still eat and I'll probably always do so.

#1537464 Crispee's Datil Pepper St. Augustine Style Hot Sauce Review!

Posted by Alchymystic on 14 March 2018 - 12:10 AM

I'm guessing fusilli


I thought about something more exotic (didn’t know if we’re talking homemade or not…), but then thought, ‘Why not just spaghetti?’ as that’s what most people always have on hand – the classic! Capellini/Angel hair is oh so nice though and is kind of more my fav since you can really load a fork up with it and its general mouth-feel is just satisfying.


I’m going against myself being a long time fettuccine fan, but if it turns out to be something like tagliatelli then I’ll be really impressed!


So spaghetti is my guess (Spaghetti alla Crispee-Carbonara perhaps? ;) ). 


The sauce looks and sounds great (I've yet to try anything Datil related myself), so thanks for the review Edmick!


#1519467 Pickled "Everything"

Posted by Alchymystic on 20 January 2018 - 05:19 AM

Some 'Put Some South in Your Mouth' pickled favorites – 




Dilly beans


Pickled watermelon rind


And one of my absolute favorite pickled foods is without a doubt, Pickled Herring! I’ve never made it or had the opportunity to have fresh locally made batches some people can get where fishing is big business in their area and everything is fresh and abundant – only the jarred kind from the grocery. I’m sure there are far better brands, but the ones I can get and love are the ‘Blue Hill Bay’ in wine sauce (the ‘Vita’ brand is OK, but not as good IMO). I also like the kind in sour cream, but the wine sauce is just so delicious!


Another favorite of mine are those pickled (marinated) mushrooms one can usually find at the olive bars of many nicer end grocery stores or markets. The flavor and texture combination… awesome! 


(Some odd mentions I’ve yet to try and which sound very interesting are things like pickled grapes (muscadines perhaps too!?), avocado, and blueberries… I’ve yet to try lemons either)

#1510063 Painapple

Posted by Alchymystic on 09 December 2017 - 08:46 PM

Painapple is one of D3’s (D3monic) crosses, so you’d want to get in contact with him as to seed questions. Its origins are an Aji pineapple x Butch T yellow scorpion. 


Here is the main thread dedicated to his crosses:




And here is one specifically about the Aji Painapple:









#1506983 edit: favorite chile LOOKS ONLY EDITION

Posted by Alchymystic on 26 November 2017 - 01:01 AM

Well, before you edited your post to just be favorite look, I’ll comment on the ‘what comes to mind when I think of a chile pepper’-


Annuums seem to dominate for me when I think of ‘chile pepper’s’ (seeing all the dried red ristras a neighbor had when I was younger was probably the genesis of that and what I associate with chile peppers). So, I’d have to agree with Capsaicin Fiend that a red Thai or something like Chile de Arbol is what comes to my mind most. The long slender pods I just find aesthetically pleasing and what truly captures the whole ‘chile pepper’/ hot look.


The Fresno is another… it’s just so classic; the pictorial definition of a chile pepper to me.


As far as just looks, I agree with you on the JRGS (or JPGS) -  wicked, gnarly and just cool looking! A perfectly 4-lobed peachy Bahamian Goat with that snowy white interior is another one of my favorites as far as looks go. If it has a stinger, then that’s just a bonus!


Since Hogleg mentioned artful looking peppers... I can’t then leave out mention of the CGN 21500 – that’s the first pepper that truly wowed me when I first saw one in person! So beautiful! (same with the similar looking Cheiro Roxa) 

#1506571 Komodo Dragon - How does this happen?

Posted by Alchymystic on 23 November 2017 - 07:37 PM

As far as the hottest claims, I think it was actually more along the line of hottest ‘commercially’ available being grown and sold fresh to the public in stores (at that time at least – they now sell reapers in the same Tesco stores). There are certainly hotter peppers from the UK being grown that aren’t sold in stores though like the Lucy, Katie, Borg 9 and Bubblegum.


(For anyone who might be unfamiliar or to just bring it back to memory - https://www.theguard...r-komodo-dragon )


I’d definitely be interested in any first-hand reports as well as I have some seeds I’ve yet to grow out. The seeds were sent to me from the UK just a week or so (drying time) after they were made available for sale in the public markets. I guess I didn’t end up growing them out because my initial enthusiasm soon dwindled after more and more people started reporting they were either bhut level heat or were just a hab level heat. (Those seem to be the main comparisons – some people seem to get a Naga/bhut level and some a more habanero level. I know quite a few growers in the UK were upset due to the initial heat claims and they coming to the conclusion after trying them that it’s basically ‘just another Naga’ but renamed by playing the 'name game' to cash in on it.) Since I live in an apartment and can’t just grow tons of varieties, I shelved them and kept putting them off till ‘next grow’. I have read that they have excellent flavor though! I should just go ahead and grow them out next season to see what the deal is.

#1503851 Is this a special Scotch bonnet? Or, just regular...

Posted by Alchymystic on 07 November 2017 - 03:59 PM

send seeds


I 100% second this!  ;)


I'd say those definitely look like some kind of Scotch bonnet for sure. I have seen all types of variations in shapes from the classical 'Tam O' Shanter' Scottish hat look of the MOA variety to others that are elongated and even twisted. A number of things can affect the diversity in pod shapes from the purity of the strain to weather conditions and even timing of the seasons (early or late season pods).


As far as the musky smell, I most certainly am fully aware of what you are talking about! I get musky habaneros from the grocery store and farm market (when in season) quite often. While most vary in aroma from citrusy/fruity to even a bit exotic and acrid, I do get certain batches that are absolutely musky. They aren't quite to the extent of a stinky cheese level but are more earthy like a walk in a wet dark wooded area <--- hard to describe... Lol... but definitely musky! Since I've been purchasing and eating habs daily for the past several years, I'd say they have the most variations of peppers I've ever encountered - so many shapes, tastes and heat levels (both the orange and red habs). Being as habs and bonnets are regarded as being similar or related, I don't for a second find it odd that there is at least a possibility to encounter some that exhibit a noted muskiness about them


If you got some seed from a Jamaican source, then I would certainly try to keep those pure if you grow them out as they very well might be a pure variety from whatever locality they came from (that also being a reason for differences in pod shapes and characteristics when plants are grown and isolated year after year in certain regions or locals... they may be different than the same being grown several villages over).


Pods look really nice! I'd love to be able to get those around here... muskiness and all! Great score!

#1497532 Black Super Hots?

Posted by Alchymystic on 09 October 2017 - 04:03 PM

Ok, so has anyone seen a fresh chilaca that was actually black? My experience with them fresh is that they always become a very dark green/evergreen… especially in bright light (not black). I have purchased them at the local Mexican grocer several times and they are very dark green every time. Even when letting them ripen/air dry whole over several weeks, they don’t turn black in the true sense. I’m wondering if they only ripen/turn black on the plant perhaps… either way, they are absolutely delicious fresh and roasted with such a unique and delicious flavor!


What about ‘Chilhuacle Negro’? Most pictures have them as black, others just describe them as a very dark ‘chocolate brown’. I’ve yet to grow them or have any experience with them fresh or dried, so I can’t say. Their name implying black (as does the chilaca / ‘chile negro’ as well) and them being traditionally used in Oaxacan mole negro (black mole), I think they might be the closest to black, if not actually black.


If only many of those who start off or ripen through a black phase would just stay that way instead of ultimately ripening red, that would be great!


This topic intrigues me as well! 

#1494753 Could not find my sorghum until after the batch was bottled...

Posted by Alchymystic on 28 September 2017 - 02:03 PM

Welcome to the forums, KokiaHot! 





Sorghum flour or actual sorghum?


Yankee question!  ;)


Sorghum pretty much always means sorghum ‘syrup’ in the south. If the flour or grain is used it would be specified unless it was clearly implicit in whatever was being discussed, such as a specific application or recipe, etc. 'Sorghum' down here is synonymous with syrup.


Just found this link … good read. Wish they had some sorghum (syrup) festivals around here (we do have livermush/pudding festivals though… :cool: ) 





#1494637 Free Pods!!!

Posted by Alchymystic on 28 September 2017 - 02:12 AM

Interesting contest!  :P



#1493321 Ed Currie's newest hottest pepper

Posted by Alchymystic on 22 September 2017 - 02:49 PM

This just posted on Puckerbutt's official Facebook page:


Good afternoon everyone,


We are getting flooded with questions about our new pepper that we are hoping will be the next Guinness World Record®. I am hoping this will clarify some of your questions. As you all know, we started the HP series of peppers in the early 2000s. The Smokin Ed’s Carolina Reaper® was the first of the line to be released and we let the community know then that we were holding others in our back pocket. What is temporarily being called “Pepper X” is a result of that breeding process. We are testing this year's crop and “The Last Dab™” in side-by-side testing so that the numbers will not be disputed by Guinness or the community and we do not go through what we went through with the last record. There is no release date for the seed stock, nor will there be until this process is complete and the record is secured. No peppers will be sent to anyone for review and there are no tours of the farm where these are being grown. Opposed to the speculation of media and gossip, we have released no information on the data other than the Hot Ones show. When it is all buttoned down, the information will be released to everyone. I hope this answers everything. Thanks to everyone for the love and support. I hope you have a great day.

#1492143 Toenail fungus cure?

Posted by Alchymystic on 17 September 2017 - 09:03 PM

I have no direct experience in this area, but have you tried using coconut oil? That is the first thing that popped into my head as I know coconut oil has both antifungal and antibacterial properties (as well as being a good moisturizer for any dryness). After a quick Google search, it seems people indeed do use it for such fungal problems and many claim great results or even complete success.


Coconut oil is a mainstay in my diet; I’d certainly give it a try if I ever had a problem like this and desired something completely natural and safe!

#1491550 seasoning to supers: SFRB-MFRB 18 and 40 mailing Mon 9-18-17

Posted by Alchymystic on 15 September 2017 - 02:37 AM

Here you go, Annie!


(uploaded your pics to a different host / aligned some of them that were sideways)– Photobucket no longer allows third party hosting of images without paying their extortion/ransom fee… they essentially caused millions of images to be broken/unseeable overnight with their new policy a few months ago. (some good info for alternatives https://www.ghacks.n...or-third-party/) Beautiful pods! 


BG7 x Tabasco (Annie P.), Cumari do Para, BG7 x BOC, BOC, Peach Bhut Jami, Dorset and Bengal Naga, Mustard Moruga, Shabu Shabu Brown, Madballz Brown




Peach PI4415982, BG7 x Red Gum Naga Brain, Yellow Jigsaw, Reaper x Brazilian Ghost, Shabu Shabu Red, Green Scorp




Reaper x JPGS, Yellow Lava, Naglah Brown, Choc Scorp, CARDI, Naga E, Obeah Yellow, Mustard Butch T, Apocalypse, Bhut Caramel, Caramel Moruga




MOA x Primo (Tom M.), Madballz x Reaper, Orange Tiger, Yellow BrainStrain, Yellow Bad Brains, Choc NagaBrain, Ghengis Khan Brain, BG7 Choc, Evergreen, Choc BrainStrain, Choc Madballz, Black Naga




Chocolate Bhutlah SM, Pink Tiger, Scotch Brains Yellow, Gator Jigsaw, Bad Brains Red, Wartryx, Yellow NagaBrain, Yellow Primo




Peach Wasp, MA Faces, Pink 7, BG7 x PDN Orange, 2SBJ7F3




Ahi Limon, Sugar Rush Peach, Ahi White Fantasy, Trinidad Perfume, Brazilian Starfish, Bonda Ma Jacques




Jamaican Hot Chocolate, Fatalii, Orange Thai, Bonnet Long, TFM, West Indes Habenero, MOA, Papa Dreadie, JA Hab, Red Moa, Bad Brains, Obeah Red





SOME pics, not all, after work, got dark.


Please make selections of which from chilies (peppers) listed above and PM me if interested by Sunday morning. Mail outs Monday!


Peace, Annie

#1491266 Large Brown Rocoto

Posted by Alchymystic on 13 September 2017 - 07:49 PM

Exquisite! Those are probably the largest Brown Rocoto’s I’ve ever seen, certainly compared to those that exhibit the more round or oblong shape that is indeed more common which you alluded to. That’s a really great color on the cut interior view, almost a bit plum like. 


How is the flavor with these? I’ve heard/read ‘sweet’ as probably the most common given description as to the Browns. My only experience with any pubes has been just the commercially available Manzano from Mexico and some bagged frozen Red Rocoto from Peru (hard to accurately judge their taste with the bonus of slight freezer burn because who knows how long they’ve been there). These look delicious… great photography certainly helps! Awesome growing!

#1490059 Pepper People are the Best

Posted by Alchymystic on 08 September 2017 - 08:32 PM

Got another box in the mail today from Adam (Bhuter)! 


I was just expecting some seeds from his 7 Pot Cinder (BBM x Madballz cross), but I was most incredibly surprised instead to find fresh pods among others in this awesome box of heat in my mail! That biggest and darkest Brown Moruga from Judy/Pepperlover stock was staring me down, I’m a bit nervous about that one… Lol… and those perfect pheno SB7J’s are just beautiful. Let the seed saving commence!  PPATB