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Welcome to the board!  Can you give a brand name for that sauce?  Looks like a Caribbean-type, yellow-green style.   You'll need to learn to make the purees, which would be a good thing to know anyway. I suppose you'll need that xanthan gum to keep it from separating. Note it's the last...

I have one of the basic little electric burners; it lives outside on the patio bench (boxed) for the same reason you cite, keep the fumes outside. Nice for an electric campsite, too.Sometimes I bring the toaster oven outside.    

I make savory cornbread muffins in a 6-cup muffin pan   Something like:   1.5 cups flour 0.5 cups cornmeal 2 rounded tbsp sugar 1 rounded tbsp salt 1 slioghtly rounded tsp baking powder   2 eggs 1/4 - 1/2 cup oil (to taste) 1/2 cup milk optional extras like blueberries  or nuts or diced pepper...

Welcome to the board! Many people here will be able to help you. Here in the USA we have what we call "Hungarian" peppers but I don't know if the type really does come from Hungary.   Your markets probably have some types that we don't have here.  

That's the rippled appearance that I call self-blistering.  

Welcome to the board! There's a lot here, it can take a while to learn your way around.  

I made a mistake in the first caption - the habanero brand was brought by Scott Parkhurst, not Steve. This is from 2002     This was 2005 - someone brought wood scraps and we branded them.(We always have a big fire)         This is NECM (Paul) in 2006, and yes ...     ... he was actually at...

More 2004   Steve and Beth check the field     Steve holds court with Jim Campbell - IIRC Steve brought that table, it just slips together with interlocking slots. Jen Da Hen in the foreground. The banner pic at C2C is my pic of her tray of peppers that she brought. Steve and Sherri Parkhurst...

Welcome to the board! Now that you can post, you can ask questions. Go!  

They say you can watch the world like a movie. I say you can also reach into the picture and change things. That's why I've been involved in local environmental activism, running the Friends of the Scioto River.   I got involved at first because I kept hearing news reports of someone jogging a...

What did it take to get them into the country - inspection, certifications, etc.?  

Be very careful handling those pods! I know that's standard advice but these are not like other dried pods. As they are with flavor, so they are with hot skin - rubbing an eye, etc. You may think you've cleaned it off but it can surprise you with its ability to still be there much later.   I...

I'd suppose the long-term shelf stability would be while they're dry. Then when you want to make a quick batch of sauce, you could wake a few pods and process them. But once they're wet, they won't last as long just sitting.

I would buy this      

I had a New Braunfels which saw some varied use but the fit and finish were poor. I suspect that was the firebox to a much larger offset.   Those are orange habs from the Indiana pepper field.  

Meet the Good Neighbor, here arriving before its first firing. AFAIK this is the only Masterbuilt offset on SMF     It has a lot of fun. BTW that Lodge casserole under there is named The Lifeboat.     Then there is DaWeber,a 22 which was a rescue that arrived in rough shape.     I put the...

For the heck of it I tossed some pequin seeds into a potted clivia, and they came up.  

Good news then! When I went there before, I got an error message on an otherwise blank page.

It's nothing very stunning to look at.   The background is, I had bought some confectioner's sugar for some holiday baking that didn't happen, so I have it on hand,and I've been wondering how I might use some. Aside from baking there also are various finger-snack versions of sugar-dusted...

At my library, I have my eye on a book about knives but right now it's part of a display. I flipped through it quickly and it looks like it has a lot of good information.