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The 11th Annual Hot Pepper Awards ACCEPTING ENTRIES!


Member Since 06 Aug 2017
Offline Last Active Today, 01:27 PM

Posts I've Made

In Topic: [Nov 13] What are you working on this week?

17 November 2017 - 10:27 PM

Now that sounds like a plan!

In Topic: ok . .so about these hot ones. what do I do?

17 November 2017 - 03:59 PM

I am growing several pimentos (mild) to use as a matrix with an occasional Red Bhut in the mix for heat.  Problem is the Red Bhuts are full size and should start ripening soon, and the pimento plants are juveniles about 2-inched high.  So I'll store the super-nasty hots over the winter/spring, or just go buy some red bells as mentioned above.  It's either that or weaponize them into pepper spray.

In Topic: Scotch Bonnet sauce ideas?

14 November 2017 - 07:10 PM

I am intrigued by the recipe possibilities. These peppers are by far my favorite (for now).  I found several small bags (9 peppers each) at a local farmer's market for $1.99/bag.  Made some sauce to ferment over the winter months, and use some scraps for other stuff, but now I can't find any lately.  Must be the season shutting down. Was in the local grocery store today, and absolutely NO peppers.  Weird.  Hoping there will be some more showing up at the farmer's market soon to satisfy the short-term sauce-making fetish. 

In Topic: Preserving Pepper in Vinegar

13 November 2017 - 07:40 PM

Yeah, for a sauce I typically do a 50% vinegar and water mix, just because it is too tart, unless I'm just trying to make hot vinegar as a table condiment.  Not too much salt either, but since we boil bath them, it usually comes out nice.  I am after retaining as much pepper flavor as possible, but in the past, have come up with all sorts of wild results.  That's call Xperimenting.

In Topic: Kimchi Jjigae meet Yukgaejang!!

13 November 2017 - 07:27 PM

I have really had the itch to make some kimchi lately, but finding the ingredients makes it challenging.  Could not find fish sauce, Korean cabbage, radishes at the local "regular" super market.  I am more of a meat/seafood/beef guy anyway, and the better half does not like spicy food, so smaller quantities and more for me!  The beef idea intrigues me.  It looks absolutely wonderful...now I'm going to have to hit the fridge.