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If you want to pull this kind of prank/troll you can't be quiet that obvious. You would just need take take a pepper type that is pretty common, and well known to the pepper community, but not as well to the general public. Not something too suggestive example the peter pepper. But roughly as...

  An endorphin rush from eating a reaper might just give someone an erection though...

  You might have already guessed it due to the flour in it. This batch is bread, it shouldn't be sourdough unless I'm not careful. Either that or the blackberries had to much plantarum on them. But it's not normally an issue. I do already have "wild cultured" strains that are more then 10 years...

Yeah it has more stinger then I normally see in a reaper. But it's not quiet right for scorpion, or a brain. Being that I have seen reapers like these it was a best guess.   But as Hawaiianero said, it's probably a cross and not "one" of these types.

I gather, and culture wild yeasts for both brewing, and bread fairly often. We have a lot of wild blackberries where I. They're prominent enough so they even named the area after them "Blackberry Hill" And every time I was passed a bramble I could smell the strong scent of yeast from the ripe...

Looks a lot like Carolina reaper, or maybe a scorpion.

Around where I live we call those "zombies". No clue why. Haven't actually seen one made in awhile though. Mostly seen it as a cafeteria food, because it's easy to make them on a larger sheet pan.

  IMO taste wise that's a net gain. But does get annoying when you're growing something besides what you expected.

Damn, they must have touchy mods. Think it might just be better to talking grilling, and bbq in a sub forum here.

Many will. Some completely change. Try some Hungarian wax peppers. Fresh they are kinda tart, dried they loose that and become almost cheese like. It really depends on the traits the pepper has. You have to consider what the flavors are "bonded" to, and how they change as they "cook". Some have...

Hmm never dried any stars before. Might consider smoking some though. Might work best if you dip, and skin them.(They peel VERY easy) then smoke them. It tends to penetrate really well that way.

Personally i've found baccatum's in general to be very tasty. One of my favorite peppers is the Brazilian Starfish another baccatum. I'll be keeping my eye on your give away these peppers look interesting.   Oh and what are they like for bush size, and productivity wise?

I think reapers taste better than tarantulas.

Saw some Bhut Jolokia peppers at a local nursery this spring. I was surprised to see them, since if it's more exotic then a jalapeno, or a habanero they tend not to carry it. So grabbed a couple and stuck them in my garden.   Plant #1   That plant looks fine, however...     These guys are NOT...

Vinegar mash is good making sauces later. Peppers have a lot of ascorbic acid, so the mash only needs a little salt/vinegar to be stable.

It also depends on the type of pepper. I've found thin walled chinense will often ripen after picking.

  Cheese cloth is more likely to get mold.

While I've never made hot sauce out of mushrooms, I have made hot sauce for mushrooms. I used Red Hungarian Wax, and ripe cubanelles. Lots of garlic, some vinegar and a little sugar. It balanced to be mildly savory, and fairly smooth taste. it had very little heat though. it was slightly thinner...

I was under the impression he was extracting. But really I'm interested in anyone who is doing it's method.