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Yes. I start them in small 72 cell inserts, then transfer to 4 inch square pots until plant out.

As soon as the weather permits. Early May for me and by that time, most of the plants will be close to being root bound.

That paste does sound good. Nice looking plate.

Pretty much...I think D3 refers to it as Shitcago. As an occasional visitor I don't think it is that bad.

I sent you seeds from NJ But no Bonnie Cayenne. I sent mostly Aji's and different varieties of scotch bonnets.

Damn...I can just feel the heat from that salt.

http://thehotpepper.com/topic/67700-how-to-make-sauce-hotter/ Just for reference for you.

I personally wouldn't add more salt, but an esteemed chef has told us that is what you do to make a sauce hotter.

I like some ginger in there too. I learned something new over the weekend, just add salt to make it hotter for the mechanics.

Been awhile....decided to make a Sicilian pie today. I do not have the proper pan for this, so I improvise with my CI skillets. So just pretend it is square. M Pretty damn good. Nice crunchy crust, cooked it a tad to long, but there was no burnt taste. The dough was light and airy.

Could be one of the funniest posts I have ever read here. Thank you for making me laugh.

My guess is Tomato knows him and is putting him up to this. Hey, pass the salt I want to make this hotter.

Has to be f'ing with you.

Borax and sugar.

M My 2 contenders are growing well. Decided to give them a new home.

Nice truck. Silverado?

No idea. I never really pay attention to that.

Ghost pepper powder will alter the taste in my opinion. If you haven't bottled it yet, add more habs.

Couple of suggestions for you. Instead of counting the peppers, weigh them. Your on the right path. Weigh all your ingredients so you can easily replicate your sauce. Next time, just increase your peppers or as Mile said, use hotter peppers.