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The 11th Annual Hot Pepper Awards - WINNERS ANNOUNCED!

DWB

Member Since 24 Jul 2016
Offline Last Active Yesterday, 09:49 AM

#1555363 Paqui chips

Posted by DWB on 24 May 2018 - 04:09 PM

Make powder, add to chips, best way to go and not be disappointed. 

Have a good Trip :)

Ah well, it sounds like they're not too hot.

 

I already have my shaker of ground superhot powder packed in my car bag but I don't care too much for getting that stuff on my fingers. Maybe a solution to that problem is bring a nitrile glove to wear during chip time  :clap:




#1555350 Paqui chips

Posted by DWB on 24 May 2018 - 03:02 PM

My wife got me a bag of Paqui Haunted Ghost Pepper chips for a long road trip that begins tomorrow. I'm fairly certain these won't be anything like those challenge chips I've read about here but I hope they're delicious and interesting. It's hard to dip superhot salsa and drive so maybe these will give me a bit of a pepper buzz. One can only hope. I'll report back on them mas tarde.




#1553715 Best Burger you've ever had in your life?

Posted by DWB on 17 May 2018 - 02:47 PM

Awesome  :cool:

 

sounds fantastic  :onfire:

 

did you get a chance to snap any pics ?

 

Nah, I didn't take any pictures. Next time I cook steaks I'm gonna do them in cast iron on the grill and will take pictures then.

 

I'm thinking that will be an excellent way to cook steaks too. I like to watch the cooking shows on PBS. A while back the one with the two well-fed blonds that teach each other how to cook did a steak in cast iron that they preheated in the oven before they slapped it onto the cooktop. The steak had an awesome sear and it must have been great because you'd think the two ladies creamed their jeans with all the moaning they did when tasting. 

 

Anyways, we don't have the commercial ventilation system to get away with stuff like that in the house so I'll do it on the grill.
 




#1553228 Best Burger you've ever had in your life?

Posted by DWB on 15 May 2018 - 08:33 AM

i might be bias  ;)  but, my re-creation of the amazing Juicy Lucy burger did win me my last crown eC0Ngox.png   :dance: 

 was so epic we haven't had a throwdown since  :P

wing challenge yes, but not another throwdown yet  :mope:

 

 

here's a link for your drooling pleasure  :drooling:  :drooling:  :drooling:

http://thehotpepper....duel/?p=1463896

 

 

 

 

:cheers:

 

Hey GIP,

 

I just wanted to tell you your awesome cast iron tip proved out great for me. I made two huge sloppyburgers for us yesterday. They were made of dry aged, grass fed beef combined with finely chopped sweet onion, ho'made BBQ sauce, salt & pepper and a bunch of shredded cheese. I used two cast iron fajita skillets preheated to 500° over a gas grille and cooked them 8 minutes per side. I used additional slices of provolone melted on top and put them on grilled kaiser rolls. The burgers were were perfect and the dogs absolutely loved the drippings! Thanks again.
 




#1551704 Best Burger you've ever had in your life?

Posted by DWB on 07 May 2018 - 04:43 PM

A smoked salmon burger I once made.

 

Ha, I just got finished putting salmon burgers together to cook tonight.

 

My wife has been gone on a business trip so I'm fixing her a kickass good meal. Sides will be sweet potatoes cooked in butter and olive oil with a ton of onions and garlic and an avocado salad.




#1551688 Best Burger you've ever had in your life?

Posted by DWB on 07 May 2018 - 03:24 PM


 

 

here's a link for your drooling pleasure  :drooling:  :drooling:  :drooling:

http://thehotpepper....duel/?p=1463896

 

 

 

 

 

That's how I construct our burgers. Always a struggle to cook on the grill with all of my additions. I've never thought of doing them in cast iron on the grill. Awesome tip for us bigburger dummies. Thank you!




#1530550 Spring cover crops?

Posted by DWB on 23 February 2018 - 07:46 AM

Oats are good too.




#1525416 What peppers to add/blend with DA BOMB BEYOND INSANITY?

Posted by DWB on 06 February 2018 - 05:16 PM

 

I was seeing what I could add to it without altering too much of the flavor.

 

Get the Pure Evil from salsalady. That won't change the taste at all and you can make it so hot you won't be able to come close to it. If you really want it hot, Pure Evil is the stuff you want. It really is without any taste at all.




#1524336 Very spicy healthy candy

Posted by DWB on 03 February 2018 - 08:52 PM

Made from crystallized xylitol and simple flavors, this is a very healthy and delicious hard candy. Xylitol is a natural sweetener derived from birch trees with the expected 4 carbohydrate calories per gram but unlike sugar, it has a glycemic index that approximates cauliflower. It's a great treatment for dry mouth, nukes bacteria and acids in the mouth so it protects the gums and teeth. It also promotes remineralization of the teeth.

 

I make it with flavors like orange cream, irish cream, vanilla swirl, caramel, cinnamon, etc.

 

I love my very spicy version. Cinnamon spice and crystalline capsaicin. It's bad to the bone but I don't go for a high level of heat. I make it with 0.01% capsaicin so it comes in at slightly less than 16,000 SHU. A nice level for me to use throughout the day although many people would find that far too hot. It's good stuff. The capsaicin is absolutely tasteless in the candy. Heat is the only feature it adds. The spiciness of the capsaicin is an additional treatment for dry mouth.

 

It's really simple to make. For instance, mix 50 grams of xylitol with 100 mg citric acid, 100 mg cream of tartar and 50 mg of pure capsaicin. Melt over a double boiler or over a heat spreader until completely liquefied. Stir in your flavor and pour out onto a suitable surface to form a sheet crystal. I use silicone baking ware for this. Once the crystallization is complete, break into small pieces and enjoy.

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#1523885 Instant Pot

Posted by DWB on 02 February 2018 - 04:41 PM

My wife got me a pressure cooker for Christmas. I think it's 8 qt. I've used it for black beans and pea soup. It works very nicely.




#1522953 Branch Choppers ??

Posted by DWB on 30 January 2018 - 11:16 PM

I have one of those. It works very well.

 

 

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#1520411 Preserving my Hot Peppers

Posted by DWB on 22 January 2018 - 10:33 PM

 

Habanero & Carrot sauce
  • 3 Cups Carrots, Chopped
  • 2 Sweet Onions, Chopped
  • 3 Cups Apple Cider Vinegar
  • 1/2 Cup Lime Juice (Fresh Squeezed Limes a Must!)
  • 6 Garlic Cloves, Minced
  • 4 Teaspoons Salt
  • 30 or so Habanero Peppers with seeds, remove stems
  • 15-20 Red Thai Peppers

 

  • Combine all the ingredients, except for the habaneros/Thai, in a saucepan and bring to a boil. Boil (covered) for 15 minutes or until the carrots are soft
  • Place all the ingredients in a blender or food processor and puree until smooth.

 

  • Boil mason jars 10min to sterilize. Add vinegar to water if you have hard water
  • Boil Finger-Tip Tight Filled Jars 20min, let rest 5 min in hot water.

 

 

 

This is a great recipe. I love it!

 

I used a variety of scorpion, bhutlah and douglah peppers as well as a bunch of peter peppers to mellow it out a bit. It took a little time to get the vinegar, salt and viscosity right but I am very well pleased with the result. It's definitely a fitting replacement for my favorite Sontava habanero sauce. Right on time too because World Market quit carrying the delicious made in Belize Sontava and now carries only the drek that's made in Colombia.

 

Thank you dsm600rr!
 




#1517170 advice on Carolina Reaper

Posted by DWB on 10 January 2018 - 11:30 AM

The seeds don't have much heat. It's the placenta. Use a small tweezer to pull your seeds and leave the placenta.

 

Take a small slice of a reaper and eat it. This will provide your answer.

 

Go read some of the grow logs from people up your way. I refer you specifically to randyp of Iowa.




#1514683 Hello from Alabama

Posted by DWB on 31 December 2017 - 08:45 AM

Welcome from LA.




#1513702 Capsaicin vs. pain neurotransmitters - Calling all chile alchemists

Posted by DWB on 25 December 2017 - 10:55 PM

I got me a bottle of 99.995% pure DMSO a bit over a month ago. I played around with it on a less painful problem than my back and found it to be very useful in relieving effects of several month old ankle injury. It really does seem to have strong antiflam properties on its own.
 

Last week I mixed up a half gram of capsaicin with 5 ml DMSO in a 10 ml roller bottle. The very first observation was interesting in itself. When I dumped the DMSO from the pipette onto the capsaicin, it dissolved immediately. It happened in less time than it took for me to shift my focus from squeezing the bulb on the pipette to the capsaicin pile in the bottom of the bottle. This seems to indicate a great affinity between substances and made me hopeful it would pull the capsaicin in deeper than the emu oil.

I did some stripe testing on my arms to feel the heat and it was significant and long-lasting. I painted stripes down veins in my inner forearm to see it I could feel it enter the bloodstream and go systemic. I wanted to know if there was anything like a full-on niacin flush. Nope, never happened.

Today my wife painted a small area of my back closely surrounding the damaged vertebrae. This was a much smaller area than the pain patch mimic and a much less tedious procedure since the DMSO goes through the skin like grease through a goose and dries in no time flat. I felt free to walk around without a shirt while ensuring nothing touched my back. I had her soak the area twice again with plain DMSO to help ensure the capsaicin was driven in as deeply as possible. This may have been overkill.

After 1½  hours I got into the shower without the usual alcohol scrub. A nice thing about this method is there never was any pepper gas effect during the treatment period or during the shower cleanup. The unexpected effect from this treatment was going from a mild warmth and tingle during treatment to full on heart of the sun heat as soon as the hot water hit my back. Right now, 4 hours later, it still feels rather like lying bareback on a car hood on a clear August afternoon.

It appears the DMSO does a masterful job of driving the capsaicin very deep. Much deeper than the emu oil and with a much simpler and much cleaner procedure. Once the intense burn mellows out, I think it's gonna feel very good for a much longer time than usual.

 

Now that this review is written, I think I'm gonna cozy up with a nice glass of sipping whiskey and a large ice pack :hell:

 

Edit: The burn lasted about 8 hours and was intense. Today it feels great. Not a trace of pain in my back.