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The word chives sounds much cooler than the word onions. And when you add fresh herbs to a slow cook it is better just to wait for the last hour. Same thing with hamburger. I like to use hot sauce mixed in with spaghetti sauce even if I have to make it half salsa to make up for it being weak.

This web site http://homedistiller.org/grain/wash-grain/mashingseems to suggest that the trick is to use enzymes to convert the starch in your grains to sugar before you ferment. It goes into detail and makes me think that other pages on the same domain could be very helpful. At the end of the...

  It is to seriously tone down the heat levels. Most of the capsaicin is in the seeds and the membranes around the seeds. Lots of restaurants do this even with jalapeños.

People kept telling me that there is a certain amount of dead bugs allowed on a frozen pizza and I wanted to ask about it to get the truth. I wrote to the Food and Drug Administration, because pizza is technically a food even if it comes frozen. They told me that it was the Department of...

Recently I overdid the ghost pepper thing. I keep forgetting that it doesn't just hit in the mouth. Pepto Abysmal worked fairly well.

So long as you took out the bugs, I'd probably eat it. But then, I am unusual. If you are saying it doesn't bother you and you would eat the peppers, then you are fully in compliance with The Golden Rule. Still, after you get rid of the roaches you should still probably not say anything. And if...

When I blended some serrano peppers, lime juice, and a couple tomatillos into wine vinegar at first it was very thin. In the refrigerator, it thickened up far more than I had thought possible. Maybe you could add in lime juice and tomatillos. If your sauce is thick enough that it doesn't drip...

Bell peppers make good substitutes. Don't try to hide that there are pepper pieces. Just cut them up enough to make it hard to say what kind of pepper it is.

Cilantro is supposed to be easy to grow at home.

Hot peppers stimulate the same receptors in the body that respond to actual physical heat. This is not the same as saying that hot peppers produce heat.   Even so: when a woman is around, a man is always wrong. I know this because a woman told me.

So if I can't get sloe I would use plums? The wikipedia thing said they taste like small plums, but with differences in the flavor.

Outside the UK, what is a sloe?

A spicy mushroom gravy could be an option.

I just blend my peppers with enough wine vinegar to get them to move around in the blender. Squeeze bottles are cheap and it lets me add my peppers to my food without touching the peppers much.

All you really need is alcohol. 190 proof like Everclear works really well. Dried peppers are good; you just add alcohol to cover them and soak for several days before filtering out the solids and keeping the liquid. Ideally, you would use a hot water bath at 180 to 190 F to cook off the...

What I mean is that a ghost pepper is still a ghost pepper even after all the good stuff has been taken away. Legally speaking, why can't I just take someone's garbage and buy it up cheaply and add it to commercial products? It would explain why their products taste so weak and lack flavor.

Let's say I use a bunch of ghost peppers to make a pepper extract. What do I do with the remains? I'm stuck with a bunch of peppers which are no longer hot peppers. They don't have the heat and they are probably missing a good amount of their flavor. Is this how they make commercial ghost pepper...

Remember the Boston marathon bombing? They used pressure cookers.

Watermelon instead of tomato, maybe. I have heard of watermelon salsa and I think it would go well with blackberries. It would also be less expensive than using blackberries for the bulk of your salsa. It is good for you because it has lutein, like tomato.

It sounds like too much nitrogen to me, but I don't know enough to be sure of that. I was reading recently about using epsom salt in water to trigger blooming.