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Member Since 28 Jul 2016
Offline Last Active Nov 11 2018 05:55 PM

#1592613 Scotch Bonnets - where to start?

Posted by Bicycle808 on 10 November 2018 - 01:41 PM

The WHP Strain was just a cultivar from particularly rad-looking pods that Justin White selected from MOAs he had grown out.

You need to include the TFMs (my favorite) and Yella Foodarama (my second fave) for sure. I encourage you to grow Bonnets that aren't yellow as well, but it is much like how I encourage ppl to eat turkey burgers and veggie burgers.. Or how I tell ppl that their 4 door Jeep Wrangler are pretty cool...

You just cannot beat the real deal.

#1591869 What is your favourite medium pepper??

Posted by Bicycle808 on 06 November 2018 - 09:00 PM

I grew Beni Highlands this year, i thought they were good but kinda forgettable. But, friends and family went apeshit over them. Very popular with everyone who enjoys that heat level, which is less than Hab but considerable. Definitely something I'd call "upper-medium," i think.

But if we're talking stuff in the 250k+/- shu level? (To me, i call that "hot...") You can't go wrong with a good yellow Scotch Bonnet. Every other chile i grow in that range, even if i really like them, i never enjoy them as much as good yellow bonnets. (My faves right now are the Beth Boyd (aka Foodarama) and my top SB,the TFM.) I have yet to have a shitty yellow Bonnet, though.

#1591866 What fresh horror is this?

Posted by Bicycle808 on 06 November 2018 - 08:53 PM

Better ventilation will help, too. Airflow

#1591853 Goronong Chile

Posted by Bicycle808 on 06 November 2018 - 08:05 PM

These things look so rad. I keep forgetting to order seeds and i already have now seeds than i could possibly grow our next year anyway...

But all the Goronong pods on this thread look incredible. They taste like Play-Doh? I have to try one, some day

#1588174 For My Chile Powder Freaks Out There

Posted by Bicycle808 on 18 October 2018 - 03:09 PM

  hmmmm...maybe you know something I don't, b/c my move would've been too hit'm bareback--- cut them in half bilaterally and put'm on the rack plain, dry, and unadorned.... schmoke'm over whichever wood you want to use.  My smoke guy, lately he's not even been halfing them.  He just rinses them, pops the stem off and smokes thoroughly. 

#1588076 For My Chile Powder Freaks Out There

Posted by Bicycle808 on 17 October 2018 - 09:38 PM

I have never ever had a smoked pepper that i didn't love.... but i do often wish to use some powder without any smoke going on.


It may be wise to have some of both, in my opinion.


I think it's rad that you're trying this, CC....

#1587754 Can I eat it?

Posted by Bicycle808 on 16 October 2018 - 11:03 AM

Tbh, if it was me, i wouldn't eat it. When you got a lot of peppers, you don't need to eat the buggy ones

#1587414 What do you guys do with unripe pods?

Posted by Bicycle808 on 14 October 2018 - 06:56 PM

Put one of those big boxes on your passenger seat. Drive around town. If you see any criminals, villains, scoundrels, or evil-doers, pelt them with the unripe pods.

Then go home, conduct a Google search on your exploits, and revel in the knowledge that you've become one of an elite cabal of chile-themed superheroes. 🌶️🦇🌶️🦇🌶️🦇

#1587210 Chefs and super hots

Posted by Bicycle808 on 13 October 2018 - 09:25 PM

Realize it? REALIZE IT?!?!? I don't even give a f___ about it!!

#1587167 Weather is dropping to 50 degrees F (10 degrees C)—should I harvest all my pe...

Posted by Bicycle808 on 13 October 2018 - 06:31 PM

Last year, i was picking ripe pods right up until first Frost. On the day after first Frost, i checked my plants out. All the leaves were wilted and like sauteed-looking, and like 99% of the pods had clearly frozen then that's, do they were soggy and smooshy. But, somehow, a couple of the pods were interest, do i salvaged those.

This year, i plan on doing a few comprehensive harvests each day up until the night of the anticipated first Friday, which is supposed to be November 12 in my area, i believe.

I am going to try to overwinter one plant this year. It's a Habanero Naranja that i grew in a metal Cafe Bustelo can. Everything else I've grown is in raised beds, do I'll just compare their corpses and start fresh from seed in 2019.

#1587164 Chefs and super hots

Posted by Bicycle808 on 13 October 2018 - 06:23 PM

I suspect seasons affect my tolerance mostly due to differing levels of access to fresh and hot pods. As in, around now I'm sampling while raw pods and acting a fool, so a bowl of K-Town's most spicy Dolsot doesn't faze me. But in late spring, by then all i have is grocery pods, powders, and sauce. I still eat spicy, but i tend to prepare food to my comfort level, rather than sampling straight Superhot pods, comfort level be damned.

But i hadn't considered other seasonal factors, such as allergies, cold/flu season, other shit i might be eating, or other factors too arcane for a schmoe like me to comprehend. Hmmmm.

All i can really say about that is, nothing clears clogged sinuses quite like spicy food.

#1587124 Chefs and super hots

Posted by Bicycle808 on 13 October 2018 - 03:05 PM


In my experience, any heat ar all is too much for a lot of folks, and a lot of folks have Jalapeño-level heat their your level. "Normal" folks who will eat meals prepared with Habs are kinda unusual, and ppl who like to eat meals involving true Supers are a true rarity. Not on THP, but in the real world.

I will say that this seems to be slowly changing for the better, with more and more ppl being willing to at least try spicy fare...

As for me and my Thai and Korean restaurant exploits, i find my own tolerances vary quite a bit depending on my current eating habits. In May, I'm not in fightin' shape, and i order my Dolsot at a 4 out of 5...and i struggle to endure it. Pathetic. But by early Autumn, i'm ready to rock and order it at a 6 out of 5 level, without breaking a sweat.

It's surprising how quickly one's cap tolerance can change, for better or for worse...

#1587104 Chefs and super hots

Posted by Bicycle808 on 13 October 2018 - 01:33 PM

  There are definitely some GOURMET jalapenos...

Hells, yes!

I grew a few different types of Jalapeños this year. They're not all created equal, for sure. I got some Zapotec seeds from Windchicken and grew those out... Fresh pods from those plants are, without any doubt, the finest Jalapeños I've ever had. In contrast, the Jalapeños Conchos i grew are pretty bland, as Jalapeños go. And the Vaqueros are kinda ugly-lookin' and unremarkable. But, any Jalapeño i pick from my garden today is going to beat the pants off of some bruised-up green Jalapods that were picked a while ago, shipped in from who knows where, and purchased a few days prior, but that's what the typical tacqueria is going to have on-hand. I'm not getting a big head about it; I'm just enjoying the benefits of growing my own. The same advantages are available to any semi-competent tGardener who grows peppers.

I got lucky with them Zapotecs, though. I really do think they're something special, but i can't take any credit for them. They're as easily grown as any other Jalapeños.

At the end of the day, i think it's awesome to be proud of your chiles, and i definitely am proud. OTOH, it's nothing to get boastful about. Growing peppers is awesome... For everyone who grows'm.

#1587068 Chefs and super hots

Posted by Bicycle808 on 13 October 2018 - 12:17 PM

Despite the dictionary definition , in actuality Gourmet is a fairly useless subjective marketing description (ie Hand Crafted, artisan or artisanal), that offers no real objective information. 
The coffee beans I buy at the roaster near my house are Fairtrade, Ecocert Organic, those things mean more than just saying Gourmet. 
Morons are paying crazy amounts of money for Kopi Luwak  marketed as the most expensive gourmet coffee. . 
 Most don't know that the supply now comes almost exclusively  from caged Civets that are force fed coffee beans  . 
The civets don't get to pick the best coffee cherries, don't eat the full range of their diet.
Essentially animal cruelty for the sake of giving some nob the perceived experience of the Ultimate Gourmet coffee. 
Now I must go , this and the superhots and coffee I had with breakfast has given me a need to use my Gourmet ,Hand Crafted (l like to fold) costco TP.

Point taken; "gourmet" is pretty much useless as a marketing term, and its inclusion on a label is likely to make me extra skeptical. It's kinda like the term "premium." Only the shittiest beers are described as "premium lager" on their bottles and cans.

And yeah, that's because it doesn't really mean anything. There are no standards or certifications behind subjective terms like "gourmet"...or, "premium," for that matter. It's just an adjective. I wouldn't use it to make any purchase decisions... But I'm completely comfortable using it in discussions with friends, family, and trusted thp members. We know what it means when it's used casually to describe a product or experience.

All that being said, i wouldn't be at anyone using the term "gourmet" to describe pretty much any fresh homegrown chile, or even really any commercially grown pepper beyond what one can typically find at most groceries. I probably wouldn't use that word myself, but i wouldn't call foul, neither.

I give peppers to some local restaurants around me. I might blush a little if ever they referred to my stuff's as "gourmet," but that might be a step up from what they describe'm as nice, which is often something like "really hot peppers that Fat Rob gave us." 😳

#1587064 Chefs and super hots

Posted by Bicycle808 on 13 October 2018 - 12:05 PM

**Mark as best answer.