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The 11th Annual Hot Pepper Awards ACCEPTING ENTRIES!


Member Since 05 Mar 2014
Offline Last Active Nov 10 2017 09:10 PM

Topics I've Started

Chocolate and chilis

02 July 2017 - 06:04 PM

Sorry didn't see you had to purchase it.

I watched it on Netflix

Cool use of peppers

Curious about Whisky

21 June 2017 - 09:48 PM

I have been introduced to GOOD tequila, but don't know shit about whisky.

From what I think I know there are some really good whiskies.

What's the deal with single malt?

What's the deal with "12 year old scotch" or aged whisky for that matter.

Is bourbon and scotch hugely different?

Id kinda like to buy a couple of those tiny bottles of "really good" whisky just to see what people think is GOOD.

I know that being 54 and an ex sailor I should know more, but sadly I don't.

Thanks for your response.

Question please

12 March 2017 - 04:52 PM

A couple years ago (September 2015) I made a ghost pepper puree with some galic. I don't think I used vinegar. I did cook it and it has been in the fridge ever sense. Is that still good? Has it or will it go bad. It is way to hot and I thought that id make something less out with it rather than throw it out. I've never really used it. Should I just chuck it or is it still ok?

Mmmm chili

20 February 2017 - 12:03 PM


Two large white onions

Whole bulb of garlic

Three anaheim peppers

Three pasilla peppers

Five big jalapeno peppers

Three tablespoons habenero powder

two tablespoons superhot flakes (mix)

One tablespoon smoked paprika

One tablespoon cumin

Two packages of Lowrys chili mix

Two cans chipotle peppers in adobo sauce

One can mexican spiced tomato sauce

One huge can of whole tomatos (coffee can size)

One huge can of pinto beans ( coffee can size )

About a lb of 80/20 ground beef

About two lbs of pre-seasoned pork cubes (package said great for tacos)

Tablespoon fresh cracked black pepper

Prep onions, fresh peppers, and garlic

Place in oven at 400° to char a bit

Brown meat and add spices, chipotle in adobo sauce, and tomato sauce.

Pour beans and tomatos in a large stockpot
Add meat mixture

Take chared goodies out of oven and roughly chop

Stir your witches brew and

Be pepared to fill a couple crockpots

It fills one regular and one four quart

Cook on high for an hour, then low and slow all day.

Rymerpt's 2017 place to post stuff

18 February 2017 - 08:47 PM

I wanted to just kerp adding onto my 2016 glog,but thought it was best to follow the rules.

This year I'm trying something a bit different. I'm overwintering everything. That's right, no new seeds this year. I now have a tiny greenhouse. In this greenhouse are what I hope will be viable plants for 2017. I have two bells that will be heading into their third season, a couple aji pineapples going for a third sesson, a tepin X lemondrop going for a third season. A reaper, a brown moruga, a peach but, and a couple others. I also have, under the awening and looking good, my two ghosts (in huge pots).

I have found that I do much better with growing in big buckets.

This year the in-ground plot will be for tomatoes and other vegies.

This will give you an idea of the greenhouse space. This pic is from last year:

Here are my ghosts pictured last year: