Recent content by diriel

I am looking for about a pound or so of Chocolate Bhutlah's to make some sauce at the moment. Does not seem to be much out there at the moment for those. The very  few I did find were rather expensive, and no where near enough. I would really love to get enough to make a ferment puree!   ...

Hate to necro a thread... but I would love to get some REAL Kashmiri pepper seeds! Right at the moment all I have pepper wise are some Heirloom - Rooster Spur peppers:   http://www.seedsavers.org/onlinestore/pepper/Pepper-Rooster-Spur-OG.html   Good flavor and aprox as hot as a cayene or De...

Im telling you guys... Sichuan Peppercorns :) If you bite into a superhot that just goes all nuclear / atomic on you, pop 3-4 Sichuan Peppercorns in your mouth and suck on them. After about a minute you will note a "numbing sensation", as this plant is related to Prickly Ash. The chinese use...

Milk of Mag 30 min before you eat a super, and Sichuan Pepper Corns after .....*IF* you are hurting all that bad. Yes, it is cehating, but after about a minute thirty it does seriously lessen the burn. :) Have fun with the "fully qualified idtiot" sysdrome! The high can be addicting!

Kinda sounds like she wanted the extra sweetness of a Sirracha type sauce. Sounds very tasty for sure! Man I am going to have to break down and go BUY :( some peppers and try a pepper ferment! You all have inspired me! Gary

I wonder if you mixed up some very fine Diat. Earth with water and Neem oil if that might help things more forcefully along. I might have to try this, figure it will be unlikely to hurt the plants. Gary

That looks amazing... /drool

Yes, Griswold! Why is it I never seem to find those types of deals? :)

No reason why not. :)

The words Erie and Pennsylvania come to mind :) A good friend of mine scored an OLD Erie PA 9" skillet at a yard sale earlier this year. The ones marked only as Erie PA.... those are way old. I think he spent all of $5 for it! Flat bottom and in great shape. Have a good one!

If I remember correctly, Tobasco Brand ferments their for about a year. Essentially the longer you ferment (untill the sugars run out) the more developed the flavor usually is. There are going to be some lucky people on your christmas list!

That is an awful lot of salt... More than i use for salt brine pickles if my poor old memory serves me right. Hey, live and learn!

While cast iron would certainly be safe... you would end up with a product that tasted like a bar of IRON. Now as for Aluminum, I have a couple pots left over in AL that i use ..but *NEVER* for anything acidic. It will not kill you ...but it will not do you any favors either. Now if you want a...

Just wow... That pod does look scary. In other news, anyone ever hear of, or try Sichuan Peppercorns as a way of "cooling things down" in a 5 alarm emergency? http://en.wikipedia.org/wiki/Sichuan_pepper I see milk and ice cream mentioned... so I thought this might be ok to post.

Hey everyone, I would like to start of by thanking this forum for all the great information! Now to get on topic. Have you tried the Jalapeno Traveler by Larry Pierce of Piercenaturfarms ? The plant is vigorous, the fruits are nice in form, and, both taste and heat are solid. Of the three...