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The 11th Annual Hot Pepper Awards ACCEPTING ENTRIES!

Buzzman19

Member Since 22 Mar 2014
Online Last Active Today, 02:57 PM

#1504944 First hot sauce attempt

Posted by Buzzman19 on 13 November 2017 - 08:06 PM

I have been making my own Hot Sauces for 6-8 yrs now. the one thing I stress is you cant taste the sauce right away.  If you let the sauce sit a few days after bottled it will taste completely different.  This heavy Chinense taste you keep commenting about is common after just cooking.  It will or should die down after a few days and then you should have a nice smooth and mellow tasting sauce. 

 

 

I am no expert but this is just what I have found over the years. 

 

 

cheers and good luck! 




#1504273 Primo released some new pepper seeds

Posted by Buzzman19 on 10 November 2017 - 01:58 PM

Seed prices are ridiculous now, if I were growing all these fancy new superhots every year I'd be spending more money on seeds than grow tech, pots, water and soil. I'm seeing really high prices everywhere else from seed vendors. 

 

Seed prices are rising with some vendors but "Buckeye Pepper Company" just actually lowered their prices.  Located in Lima and I consider them one of the big vendors with quality seeds so check them out. 

 

 

P.S.

I cant really blame Try Primo for his prices, his peppers are great and in my view worth the price.  I think for the casual grower who grows maybe a couple varieties its well worth the price to get quality Isolated seeds from Troy Primo. 

 

 

cheers




#1503095 Any peppers you like for some uses but not for others?

Posted by Buzzman19 on 03 November 2017 - 07:29 PM

By fresh do you mean raw? Because cooking with them takes care of a lot of that harshness too. Roasting, stuffing and deep frying, etc. Chomping on raw peppers or raw in my salad, not really my thing. Cooked, sure.

 

Yes, I was speaking of eating them raw.  Milder peppers I like to snack on with my dinner, sometimes I'll eat a Habanero or a superhot with my dinner depending upon the heat craving I am having. 

 

Occasionally I might not have any added heat at all with a meal, but its rare now. 




#1503013 Any peppers you like for some uses but not for others?

Posted by Buzzman19 on 03 November 2017 - 01:52 PM

I prefer to pickle Aji type peppers much like Banana pepper rings.  I dont care for eating them fresh as its a texture thing for me.  I think they are fantastic pickled though or in sauces, 

 

 

cheers




#1502088 Grace Caribbean Curry/Scotch Bonnet Hot Pepper Sauce

Posted by Buzzman19 on 30 October 2017 - 10:50 AM

I am a fan of all Grace Caribbean Hot Sauces but never tried this one, I cant imagine it wouldnt be great like the others I have tried.  I usually buy the Scotch Bonnet sauce myself, only lasts me about two days after opening. 

 

 

At $1.50 it is indeed a bargain! 




#1501575 Fatali taste trials begin!

Posted by Buzzman19 on 27 October 2017 - 02:38 PM

BLECH!!! I'm the EXACT opposite, lol. The Red Fatalii is one of the only peppers I've actually spit out while chewing, hahaha. To me, they had a really nasty, bitter, "tomato-ey," "vegetable-y" taste. Kinda like V8 juice, which I despise. I honestly couldn't even choke it down, lol

To each their own, I guess ;)

 

lol, you must have had some defective pods!  Mine certainly didnt taste the way you described, but to each their own right. 




#1501558 Fatali taste trials begin!

Posted by Buzzman19 on 27 October 2017 - 11:34 AM

I know everyone goes gaga over the Yellow Fatalii but my favorite is actually the Red Fatalii.  Of course the yellow is still sensational, and I do usually prefer the yellow pods but I just think the red tastes better.  To me it has a richer flavor than the yellow. 

 

 

cheers




#1501237 TexasHotPeppers

Posted by Buzzman19 on 25 October 2017 - 09:56 PM

Received my order today, shipping was fast and received a pepper powder sample a few freebies of vegetable and pepper seeds.  thx!




#1499380 Which Habanero Is The "Best"?

Posted by Buzzman19 on 17 October 2017 - 08:11 PM

My favorite habs

 

Antillais Fire Red Habanero

MOA Yellow Scotch Bonnet

Jamaican Hot Choc

Trinidad Red Congo

Bahamian Goat Pepper

Orange Carbonero

Mustard Habanero

 

 

 

 




#1494697 Could Moruga Scorpion be the hottest?

Posted by Buzzman19 on 28 September 2017 - 09:27 AM

Anything with Scorpion DNA is the hottest to me, I tried a cross two years ago of a Reaper x Moruga and it was brutal.  I had stomach cramps for 30 hrs and I was just miserable.  When it finally subsided I promised to not eat any fresh Scorpions anything again.  lol

 

There is something about Scorpions... at least to me which make them feel hotter that almost all other chili.  When I taste one I get this highly acidic blast on my tongue and that is what probably does it for me, I dont mind Scorpions cooked but wont eat any raw now, I am a big 7 Pot fan so that is my preferred eating. 

 

 




#1492821 Frutescens: Why do people seem less interested in it?

Posted by Buzzman19 on 20 September 2017 - 03:29 PM

Speaking strictly from my opinion here.

I personally don't think the flavor is all there. With other peppers there are several flavor notes but in my ( frutescens limited) experience they just don't taste as good or better as other species.

 

Agree, I also find the flavor of most Frutescens kind of one dimensional and boring.  I am mostly a Chinense and Annuum guy myself.




#1492463 Anyone familiar with Blackout Chili?

Posted by Buzzman19 on 19 September 2017 - 08:06 AM

I think this was discovered by Tyler F. IDK like 2013 or so...

 

Yes, you're correct and my mistake.  Tyler Fatzinger, he also posts on FB chili forums.  I dont remember him ever revealing the cross characteristics either so I guess it'll remain a mystery. 

 

Sorry for the mixup!
 




#1491756 Anyone familiar with Blackout Chili?

Posted by Buzzman19 on 15 September 2017 - 09:18 PM

Anyone know anything about the Blackout Chili?  Had one at Bowers Pepper Festival and it was one of the most painful pods I've eaten this season.  Instant stabbing pain on the back of my tongue and throat.

 

I think its a pepper created by Kevin Bane, he hangs out in FB chili forums.  He hasnt exactly expressed what the cross is, so cant help you there. 

 

 

cheers




#1489199 Ghost flavor

Posted by Buzzman19 on 05 September 2017 - 08:26 PM

Big fan of Ghost peppers myself, that bhut flavor is unmistakeable to me.  I even make my own Ghost BBQ sauce as it pairs well with that sweet smokey flavor. 

 

Peach Bhuts all day long for me! 

 




#1486665 Yellow moruga?

Posted by Buzzman19 on 25 August 2017 - 05:22 PM

 

Wish I could take credit for those! That pic was lifted from HellHotPeppers, mine keep getting "sunburned."

 

Yellow Moruga is kind of a weird variety. It looks JUST like scorpions, but slightly bigger and takes a HUGE cut on heat.

 

I am growing 9 plants of the Yellow Moruga this year, only a very small portion of mine ever get to that size in the picture.  I grew the Yellow Cardi Scorpion the last 3 years and its a fantastic pepper but heat wise its lacking, admittedly the Yellow Moruga is no scorcher either but its well above a Cardi for sure.  I do like the Yellow Cardi for production, the Yellow Moruga falls way behind in that department but its decent.

 

Not Sure what I'll grow next year, maybe replace both with the Yellow Nagabrains.