Search results

That was meant to be a question mark.

So community consensus says that Freeport orange is more a Bahamian goat than a scotch bonnet!

I’m a big fan of nagas - flavors and heat that comes in long drawn out waves. It’s cool how the ghost types and Caribbean types each have their own distinct personalities. Has anyone tried umorok? I’m growing a red and a brown this year.

Maybe a stupid question - is 007 a different strain than plain old 7 pot?

I have three plants going. If any of them do worth a damn you’re welcome to some seed for next year. They won’t be isolated though.

I grew Caramel Morugas last year and wasn’t impressed. Hot as hell but the flavor was bitter perfumey that I didn’t care for. The plants did well though. Slow to start and slow to set fruit, but when they did it was all at once with a lot of pods for the size of the plants. I had one inside and...

Not that I’m complaining, but my usual spring aphids seem to have disappeared. They showed up as usual a couple of months ago and I was keeping them in check with neem oil and regular cleaning and I haven’t seen one in a couple of weeks. Knock wood. Any ideas what’s going on here? Are they...

I had that last year with what was supposed to be a Naga BBG Yellow. Only one of three plants produced yellow fruit. The other two had red fruits that were blocky instead of elongated and hot as hell. They seemed twice as hot as the caramel morugas I tasted them with. The flavor was a strong...

Sounds about right. The sixth month of the year around here is commonly known as Junurary so if I waited until what is commonly thought of as good pepper weather I’d be well into July. On the subject of overwintered plants - some of these guys are putting out blossoms. Should I pinch them off...

Yep one is outside rfn for just that reason. I’m in the PNW so too much sun isn’t a big concern at the moment and they’ll be going onto a covered porch. I just don’t want to kill or permanently stunt them with cold making room for this years guys. They’re still talking lows in the mid thirties...

How high do I need to let nighttime lows get before I put my overwintered plants out? They were grown in pots outside, brought in and cut way back last fall. They all have good new growth going and I need to get them the hell out of the way. I intend to just set them out as is in their pots.

I mean pure maltose rather than malt extract.

Has anybody worked with malt sugar in hot sauce? This discussion just made me think of it. It’s two glucose molecules, so I imagine it would be good for a nice balanced flavor boost without an overt sweetness. Dextrin might be worth looking into as well.

Lemon works that way too. I’ll often add lemon and sugar even though I don’t want to add sour or sweetness or even lemon flavor, but just because the combination boosts other flavors. In most cooking I’ll try a squeeze of lemon to make the flavor pop before I reach for the salt. For habaneros...

Have you tasted one of the peppers? Even green, you’d get some idea of it’s heat level to help narrow it down.

Use fructose for your sweetener. It has a higher up front sweetness that dissipates more rapidly than glucose or sucrose. Find a chile that has a long burn rather than a short front of the mouth burn. This can be pretty subjective. Fatalis and nagas seem to be this way to me. Especially nagas.

If you think about it, the ghosts and scorpions will only dilute the heat of the reapers if heat is all you’re after.

I don’t get it. Are you just trying to make your sauce as hot as possible? Why? I suppose you could blow a can of bear spray through a length of PVC and collect it in a jar.

I guess I misspoke. Just illustrating that a sauce idea can come from needing to use up something that you don’t particularly like in it’s present form. While I don’t like balsamic marinated cipollini onions, I use balsamic vinegar and onions in sauce all the time, so why not use them? I’m not...

Here’s an example- My girlfriend brought home some balsamic marinated cipollini onions from work. We both hate balsamic marinated cipollini onions. I also have some prunes laying around that I need to be rid of. So, rehydrate the prunes in red wine, blitz them with the onions and vinegar and...