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spicefreak

Member Since 08 Nov 2015
Offline Last Active Today, 10:25 AM

#1567018 Easy / Popular crossing

Posted by spicefreak on 10 July 2018 - 03:41 PM

Wish I could help you find it but I have literrally zero idea as to where I saw the Reaperlah and googling the name turns up nothing.




#1566065 Strawberry PL

Posted by spicefreak on 07 July 2018 - 07:10 AM

Found the candying recipe that I vaguely followed: http://thehotpepper....enos-habaneros/

And a longer one that gives whole peppers: http://www.fieryfood...died-capsicums/




#1563103 Your first super hot stories

Posted by spicefreak on 26 June 2018 - 11:59 AM

I get cramps and I've had things fail to stay down but day 2 is very rarely an issue for me.

Last time I remember it being one was about a year ago when I added half a bag of Pequins to a curry and still got little heat. Turns out I just wasn't chewing enough...




#1562412 Your first super hot stories

Posted by spicefreak on 23 June 2018 - 07:09 PM

I don't remember my first experience with a Fatalii being that bad but I do remember cursing the seller who told me that they rated the same as Habs.

I ate a third and suffered a good deal.




#1562410 Your first super hot stories

Posted by spicefreak on 23 June 2018 - 07:01 PM

I didn't eat my first superhots. I bought dried Ghosts for a friend (didn't ask why he wanted them) but they arrived during summer break and so I had to hold on to them for the better part of the month.

Every day, waking up to that smell was just wonderful. That's where my love of extreme spice came from. That and the appearance of a local sauce shop where I could taste the pepper in onion relish.




#1561254 Who's your daddy? Peppers, DNA, and Landraces

Posted by spicefreak on 19 June 2018 - 07:44 PM

Think on peppers like the common red ghost pepper.  From its dna, we know it is a cross between C. chinense and C. frutescens.  We generally think of it as coming from India.  Thing is, I am fairly sure C. chinense and C. frutescens are both from the Americas and surrounding islands.  Did the Brits bring the different peppers to India for cultivation and come up with the cross?  Was the cross already existing in the Americas and the Brits brought the cross to India for cultivation?

 

I have seen speculation that the C. Assamicum species (a hypothetical one given to the indian supers) isn't so much a cross between C. Chinense and C. Frutescens but a divergent ancestor thereof, which merely retains traits of the original proto-Chinense, mixed in with the superhot mutation and a few other adaptations to suit the local climate.

Apparently there is actual evidence to suggest that C. Frutescens evolved out of C. Chinense (I cannot confirm, I'm no geneticist) but the rest of the theory is not well regarded by the scientific community and the existence of C. Assamicum at all is highly discreditted.

 

I find that last part weird, since there is at least one well defined difference between your average C. Chinense and almost every superhot. But, again, defining species is not within my area of expertise.

I'm merely sharing a theory that I found interesting in the hopes that you find it such as well and maybe even get more out of it.




#1560760 Vodka... what's your choice.

Posted by spicefreak on 17 June 2018 - 05:11 PM

Russian Standard or Stolichnaya.

They're very similar and a very similar price so whichever one's on offer is the one I'll get. Nice butterscotch/vannilla notes to them from the wheat but they're very mild and the real appeal is more their comparative lack of flavour.

The cheap crap tastes quite strongly of nail varnish remover to me and, IMO at least, that includes Smirnoff.




#1560221 hi, another uk grower, midlands

Posted by spicefreak on 15 June 2018 - 09:59 AM

Jigsaws, Caramel Reapers, Fish Peppers, Cheiro Roxa, Pink Tiger, Red and Yellow MoA Scotch Bonnets, Orange regular Scotch Bonnets, a White Bubblegum, some Puerto Rican Yellows from highly purpling seed stock, some Biquinhos and a Chocolate Bhutlah PL. I think that's everything. I missed out on a few of the more common varieties like Jalapeños, Habs and Peters that I wanted to grow due to space issues.

 

Let me know what you make of the Onza, it's a new one to me.




#1559871 Slice of Hot Sauce ???

Posted by spicefreak on 13 June 2018 - 08:44 PM

Ok, let's be a little more specific: Using dried ketchup in place of regular sounds gross.

 

There's nothing inherently wrong with ketchup that isn't moist but that moistness is a part of its appeal in its traditional uses. I wouldn't wrap my chips in jerky but I'd hapily douse them in gravy (apparently a local speciality) and I like my burgers juicy. For that reason, I find kimchi rather enjoyable on burgers, despite not really apreciating it in other settings. It really adds to the texture and juiciness, while "ketchup jerky" sounds like something that would provide the texture of cold, american-style, burger cheese (basically rubber) and take away from whatever juices the burder itself had.

 

I'm sure you could find a use for dried ketchup but, for me, that use would probably just be rehydrating it. Most, if not all, of what I have ketchup with prefers a sauce.




#1559763 Slice of Hot Sauce ???

Posted by spicefreak on 13 June 2018 - 09:49 AM

Dry ketchup sounds kinda gross. Why would you do that?




#1559325 What Pepper is This?

Posted by spicefreak on 11 June 2018 - 11:31 AM

Purples and blacks are pretty much the same thing, just differing degrees of pigment. They're pretty much interchangeable as a result so that could be either.

Doesn't look like a Cayenne, though.




#1556024 need recomendations on super hot peppers to grow

Posted by spicefreak on 27 May 2018 - 09:40 AM

Supposedly the Dorset Naga is an offshoot of the Naga Morich specifically bred for ease of growing and yeild size in a UK climate.
Assuming that america is more similar to our weather than trinidad and india's, however, that should be a plus over there too.


#1555188 Most Anticipated Variety

Posted by spicefreak on 23 May 2018 - 08:38 PM

it´s been my experience that peach pods can be hot as eff.  i grew a JPGS last year, and loved it... growing a few JPGS plants this year....

 

I was a little underwhelmed by my JPGSs. Same sort of heat to a red Bhut but the flavour wasn't one that carried as well through meals.




#1553643 Most Anticipated Variety

Posted by spicefreak on 17 May 2018 - 05:14 AM

As my plants get bigger, I'm starting to realise just how high my hopes for AJ's white bubblegums are. They look super spooky on his pics but apparently aren't as amazing consistently so we'll have to see.
It's agonizing.


#1550871 CGN 21500 - Why do some peppers have no name?

Posted by spicefreak on 04 May 2018 - 06:11 PM

CGN 21500 is well known as CGN 21500, so no other name needed.

 

 

I don't remember numbers nearly as well as names. Every time I see it I'm like "Ooh, it's that GCN one!" and then "Wait, is it that GCN one?", followed by some frantic googling.

If people ever start talking about a second GCN pepper it's going to be pretty rough for me. I would definitely prefer a real name.