Armadillo

Community Stats

• Group Members
• Active Posts 2,881
• Profile Views 3,856
• Member Title Smokin' Hot
• Age 46 years old
• Birthday May 29, 1965
• Real Name
  Andy
• Gender
  Male
• Location
  Germany, Ammersee area in Bavaria
• Occupation
  General Practitioner
• Interests
  photography, chilis, cars, motorcycles, painting, tattoos, handsewing leather
• Biography
  Because of my wife's German and US dual citizenship we travel to the US once a year to visit family in Alabama. I started growing chilis in 2008 very amateurish and too late so that my harvest was humble this year. But I collected some seeds of orange Habaneros, Cayennes, Serranos, Jalapenos, Anaheims and Poblanos during my vacation in the US and did a lot of reading. So I did better 2009 and had a nice harvest. Now I try to overwinter the best of my plants for a quick start 2010.

Food Stuff

• Favorite Hot Pepper
  Habanero
• Favorite Hot Sauce
  Snook Inn Barnacle Blaster Hot Sauce, Snook Inn, Marco Island, FL
• Favorite Food
  very mood-related, only a few absolute dislikings
• Favorite BBQ Food
  my brother in law's grilled chicken
• Favorite BBQ Sauce
  Jack Daniel's Hickory Brown Sugar
• Favorite Beverage with Fiery Food
  Corona
• Awards
  A friends colleagues from India rated my 2008 Mango Habanero sauce as "really hot".
• Share a Recipe
  2008: Beginner that I was I put aside two "orange" Habaneros for drying before starting to our US-vacation. Meanwhile I exerienced that they are extremely undryable without a dehydrator. Three weeks later they had ripend to red and began to soften around the stem so they had to be used. I wasn't ready to make a big deal in kitchen with my jetlag. To go to bed too early wasn't an option either. So I took out some gloves and started to dissect them. I saved the seeds. But what to do with the delicious pulp? I chopped the two little Habis and about three Jalapenos and another small unidentified relatively hot chili to small pieces. I mixed that with two cans of tangerines, a shot of white balsamico vinegar, a shot of white vine and a shot of Calvados and boiled it up shortly. I added a pinch of curry powder and a pinch of ginger powder as well as two table spoons of honey and reduced it on low heat. While unpacking the suitcases I stirred it every now and then. Cooling down it gelatinized nicely. That "improvised chutney" tasted nice to steak, flash fried meat and also to salmon.

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