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Not as bad as seagull poo, I'm sure. By the way, when they're flying overhead, don't look up. :oops:

They're definitely pickled. Not the ones Rainbowberry linked to, but QuadShotz linked to the exact type. I'm still waiting on the ceremonial first try at them. I know vinegar cuts the heat, but habs are still habs. ;)

Went to a nice, little Italian place for dinner last night with the family, and I saw jars of habs sitting on the shelf. $2.29 for 12 ounces, hey, I wasn't going to complain, so I bought a couple of jars. They're labeled as Giuliano brand "World's Hottest Habanero Peppers", and are whole habs...

We agree on the cream sauce. I've asked a couple other friends, and they all encouraged me not to mess with the salmon itself at all, but make sauce as a side item for anyone who wants it. I've got half a mind to just make burgers or something. I grew up eating fish, and never really thought...

Think this would go well with fish? I'm intrigued, and it seems simple enough that I could make it myself...

Need some help from the authorities (you guys): My wife's family is coming into town later this week, and I've decided to cook salmon for them (as fish is about the only thing I know how to cook). I'd like to make a sauce for it with my Mad Dog 357 CE to introduce them to the stuff; however, I...

Right now, I'm only packing Mad Dog, Huy Fong Sriracha, the remnants of a bottle of Tabasco, a few milder chipotle sauces, and about a thousand packets of Taco Bell fire sauce (why?!). Everything but the Sriracha stays refrigerated. For some reason, the Sriracha tastes better to me at room...

I'm going to just agree with everyone else here. Nice flavor, minimal heat. Goes well with Mexican food, although I might just be saying that because that's the only type of restaurant I've ever used it at.

Eating the green-capped Rooster sauce on taquitos right now--I absolutely love this stuff. I managed to invent an "Oriental dog" a couple of days ago, almost by mistake. Cooked up some hot dogs and melted cheese on them, then put a line of Sriracha on one side and a line of sweet 'n sour sauce...

LOL! I love the description! The eggs idea seems particularly good. I've had a problem finding something that works well with eggs. Tabasco's not enough of a kick unless I use so much that it's overpowering, Mad Dog is a little too intense for something as small as an egg, and the seasoning...

Well, as this inspiration for this thread, I feel obligated to reply. ;) My mom doesn't "eat" habaneros, so to say, but instead she uses them as flavoring once in a blue moon. She's very careful to remove the habs before serving the meal--except for that one time she "lost" one in the lasagna...

Sorry to dredge up an old topic, but my local Chinese buffet has a bottle of this at every table. I like to paint a line of it on egg and spring rolls, put a few drops on top of the cheaply-made sushi, and dip the cream cheese wontons in it. Great stuff when used in that capacity, and I'd bet...

Now it would be, but at the time, I had yet to be indoctrinated. ;)

I'm more of a sauce/extract guy. I do eat whole jalapeños (much to the dismay of those around me, usually) from time to time, and I've had the very unpleasant experience of "finding" the habanero that my mom "lost" in the lasagna. Typically, though, I prefer to use sauces and extracts as a food...

Just wanted to drop in and say hi! My whole story's in my profile, so if you care to read it all, check over there. Goes without saying that I am a huge fan of Mad Dog 357 CE sauce. ;) Looking forward to getting to know you all! -Ben