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i made a 2 large ferment batch of chocolate ghost and scorpion mix. the first bottle processed at 6 months, the 2nd bottle processed at a little over a year. 1 year was not as hot as 6 months. still have my 1 year bottle (so basically 2 years now) and it's definitely mellow, and tolerable...

holy shit, are elk normally that big? or is that guy just really small?

    like this?

  more like hot sauce than a paste,. I used 2 large sealable bottles and had 2 airlocks. I think i used kimchi juice for the ferment, carrots, onions and maybe that was it? was a long time ago. blended 1 at 6 months and the other at 1+ year and then let them each settle. the 1 year one was...

I once got a MFRB of chocolate ghosts and scorpion peppers and decided I would make my first true ferment. 1 + years later, the sauce has mellowed down and is definitely tolerable in terms of heat and has great flavor. I know it's an investment in time, but totally fun and worth it

  close, roast duck and shrimp wontons. though, i couldn't never really figure out if the mince meat mixture in the wontons was solely shrimp or shrimp and pork. You can also get this dish wish the char sui (roast pork) or chicken. for the first 700 bowls i always got roast duck and char sui...

what can you do with these? how long would you say the shelf life is? What's the spice scale? I'm not the biggest fan of ridiculously spicy pods, but i haven't had the ones in the first two pics, looks like they would be good for stuffing, and maybe peruvian cuisine? I might take the box off...

i wish i've tracked how many bowls of this ramen i've had, wouldn't be surprised if it's near 1000   

holy shit those first peppers look like apples

  when i fry any type of seafood, i like to use 1 part corn starch 1 part flour with some salt an pepper. egg wash --> flour by itself --> egg wash --> mixture dip --> fry. give it a nice crunch, relatively easy. but i know traditionally catfish has only 1 type of breading now a mixture.....but...

Searched for a deep fried thread....there probably is one but I didn't find it. But who doesn't love fried food? So here's my start to the "everything fried" topic.  Tonkatsu, not to be confused with tonkotsu soup. With a tonkatsu sauce (non fructose heinz ketchup, worcestershire, soy sauce...

this is blasphemy, this is naansense!

migrationology / MW is the best. 

also, don't eat human brains. that's how prions disease is spread

    new guinea is surprisingly globalized now. however, travel deep enough into the jungle, you might find a tribe that still practices it

  according to cannibalistic tribes of new guinea, we taste like pork. they call us "long pig"

  i haven't grown it, but i've seen it at the redlands fruit and spice park.    Learning curve yes, a lot is a matter of trial and error and what works best for you. I had a ficus and gumbo limbo, so white flies were a big problem for me. Between natural sprays and lady bugs, i've been able to...

    it's an invasive species which decimates the environment, native species and causes infection for not only humans but other animals as well, domestic and wild. with that said, the larger ones taste pretty good, not enough meat on the smaller ones. 

there's the basic family taste: chinense, baccatum, etc etc, but individuals in each family have their slightly different taste. I personally love scotch bonnets, but like i said, order stuff from people here and have fun sampling them, you can make a ferment or whatever you want from all the...

depends on your heat tolerance. honestly, buy a wide variety of peppers from people here, find what you like and save the seed. hopefully the seed grows to what the pepper was haha, most likely open pollenated so kinda playing roulette    http://www.chileplants.com nice reference for peppers...