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  Malarky - I edited the title for you.  :)   1. Fish pepper.  Beautiful variegated foliage and peppers that ripen to a deep red.  Tasty and mid range heat - serrano or a bit above I would say.  I love this plant and grow it every year.   2. Maui Purple.  Dark veined foliage and pencil thin 2-3"...

  Andy that's crossed the line and you're better than that.  We all have bad days, so I'm going to chalk it up to that and suggest we move on.  I prefer not to put on the mod uniform ya know?   Remember:  We cannot control the actions of others, but we CAN control how we react to them.  :)  

Looks great El Pic! 

"If everyone else thinks you're an ass, it doesn't matter what you think - you are an ass."    Terry Morris.  My 4th roommate ever, explaining supreme truth to me after too much jager.

Dang, that dude was lame.  I appreciate that he really made sure to let us know beforehand, but still....

tinypic closed after they got bought out by photobucket (a fox company go figure), so I lost a lot of photos.  I'll try and reup with a new service I found - check out post image dot org if you're looking for a free photo hosting site.   Today's addition is grilled chicken thighs with grilled...

Awesome plate sirex!!

Grilled chicken with some onion/peppers/avocado.  Cilantro lime rice and a couple grilled spring onions for garnish.  :)  

  I will start with a thinner sauce with all ingredients and then cook down to the proper consistency.  Process is:  Big stock pot all with all liquid/fresh & dry ingredients cooked down for however long it takes (usually 1-2 hours) then I will blend the sauce and put it through a food mill...

welcome! :)

Fahrenheit for sure.   Break rather than bend.   Any temps above 115 or 120 will harm seed viability.

Hello growyourown,   I dehydrate at around 100-105 degrees for as long as it takes for the peppers to be fully dry.  Usually I will halve or quarter larger, thicker walled peppers (jalapenos and such) and thin walled peppers like thai or fish peppers are left whole.  Dry times at that temp are...

Extracts of paprika can be very hot, they normally use that for "Flamin Hot" chips here in the states.  Speculation though.  :)

  No matter the fruit you ferment with, its taste will change radically during fermentation.  I've run ferments with all kinds of fruit, and these days I don't usually use any fruit at all during the ferment because once the ferment is done I can't really tell what fruit I put into it.  The...

  I bottle around 200 degrees f emanphoto.  :)

Welcome!  :)

I know I have some Solberi - pm if you need any.  It will take me a minute to get to the post office but I'll ship em to you.  :)

      Ok enough.  Let us remember this is a forum for sharing our collective love, knowledge and fun about all things hot peppers - and it will be kept that way.  Debate and disagreements are perfectly normal and fine, so long as civil discourse reigns from here on out.  Resist the temptation to...

Made some hash with leftover pot roast, baha goats and onions.  Plated with basted eggs and an english muffin.     awww yeah  

  Same here.  I like pecan and walnut for smoking peppers (and other vegetables) and usually use apple & cherry for smoking meats.  Alder for fish is also good.