Recent content by dreaming

Bacon grease smeared on a mouse trap, painful slap in the nose, no permenent damage.

Could blueberries/raspberries/blackberries be successfully substituted for, say, peaches or other fruit in an orange hab sauce? What, in a basic recipe, would have to be changed to balance it in your opinion.

Try Bakers Creek Heirloom Seeds. They travel to find seeds and if you send them something they'll give you credit if it's a new seed they don't have. They'd probably love the pepper seeds from here.

http://www.smithsonianmag.com/science-nature/Whats-So-Hot-About-Chili-Peppers.html Sorry if it's a re-post.

About 3000 sq. ft. full sun 12 hours a day through summer. Crap soil though.

Does anyone else get hiccups when they eat really hot peppers? Habaneros, extra hot jalapenos, hot serranos... etc. They all cause me to get the worst hiccups. Had my first whole raw habanero by its self and I had hiccups for half the burn.

H.P.B.I. Hot Pepper Bureau of Investigation:lol::cool::shocked:

I've have not made them yet but I've eaten them from some other people. They are fridge pickled/marinated. They are delicious. Until now the recipe was a closely guarded secret in my area. I'm not good with secrets so you all benefit.

3lbs sausages (chorizo,hot dogs,smoky links,what ever you like) As many peppers as you have sausage or sausage pieces 2 heads of Garlic 1 bunch of Dill 20 Peppercorns 1Tbsp Mustard seed 2C Cider vinegar 2C water 2-4Tbsp Salt Cut stem end off peppers and hollow...

I found the recipe. I'll try to post it in the correct area.

Thanks for the welcomes! The pepper was bright yellow,about 2-3 inches long, shaped very similar to a habenero but the heat was only somewhere between a jalepeno and habenero. He called it a cheese pepper or cheese something pepper That's all I can remember. Another pepper from a few years ago...

That looked like our cat aftre the wife gave it some Doctors!

I've tried growing peppers before with little luck. Last year my wife's uncle grew some peppers called Cheese something, according to him,they looked similar to habs, not as hot with really good flavor. Now I want to grow delicious peppers.

I don't know if this is the right section but does anyone have a recipe for something called cock in a sock? It's a larger pepper ( wax,big jal,etc...) stuffed with a thin sausage and pickled in the fridge for a month or so before eating. Anyone?