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Self Addressed Stamped "Big" Envelope? (Way to go on the seeds giveaway!)

I have found that seeds I sent using just their botanical names were confiscated by customs, but when I labeled them as "Chilli seeds", (insert name here) they would coast on through.

LOL That's pretty cool, I noticed you have asbestos filters on that mask, that's humerus in many ways! (Do you really have to use asbestos as a refractory material to store your sauces in because their so hot normal insulation won't work?) :hell: :hell:

Cajunheat was selling milk at NOLA for $2.00 a pint!

I don't know if its just me, but I find the Scorpion hotter it has a very quick burn that goes on and on increasing in heat till your pain receptors start shutting down, the 7 pots (which are related) tasted better and had a burn like a habanero and is very, very intense but doesn't affect me...

But, But, But Salsalady, we are all he-men around here and real he-men don't need no gloves! :lol:

Castrol Purple Cleaner (or a generic equivalent) will wash it off like nobody's business, and you don't get the "bleach" smell afterwords. Both work on the same principal by removing the fatty acids from your skin (that's why your hands feel slimy when you have it on them) and carrying off the...

Some of the local BBQ restaurants around here do that with with their sauces. I find that a "tad" of liquid smoke will add some flavor without giving that meat market overbearing liquid smoke flavor! Also a very popular local sausage maker uses steam infused with liquid smoke to smoke/cook...

Brian came by NOLA and gave me some of his new sauces, he has a niche all his own going on with his sauces, I suggested he start working on marketing them!

"Heres a tip for your stomach, avoid alcohol before eating the hotties." Nova, what fun would that be? You need a beer or 2 to enhance the enjoyment! :mouthonfire:

That was taken at the "Woodstock of Peppers", Open Fields! One of the most organic pepper head gatherings you could ever attend! Jim Campbell is putting it on again this year, somewhere in Indiana, contact Jim if you would like to attend!

What? There's a Hot Sauce Show in N'awlins??? One of the spiciest city's in the US :hell: :hell: ? Whoa I hope the fire department is on stand-by, cause it may just burn the city down :mouthonfire: :mouthonfire: !!!!! LOL I'll be there, may even have a few sauces too, I'll be hanging out at...

Yep, Katrina went to the east of us, she wasn't very kind to the peppers or the house, but I think Gustav hit me a little harder with more damage. Took out a apple tree, some eaves off the house and the power for a week, I was more prepared in the garden & had all the peppers staked and tied. I...

AJ I never really thought about it but my homemade "economy" greenhouse survived Katrina & Gustav. I made it out of 2x4's, 1x4's, PVC pipe, fiberglass panels,(lower) and polycarbonate on the roof, though the original roof was PVC panels but I had to replace them after 3 years. I'm gonna have to...

I use very little salt in my recipes, mostly I use canning salt which is non iodized, but have used sea salt on occasion, but always list it as such on the label. Mild to Wild sauces (Jim Campbell) made his sauces without salt, but they are under new management so I would check with them b4...

Mostly ICS but I have cooked in a few CASI events, Chile is totally different depending on the sanctioning body. AJ you don't subscribe to the "Goat Gap Gazette" do you?

Salsalady I was just thinking the exact same thing! How about personal hygiene products? LOL your not gonna have any peppers left to eat!

Well I fall off on both sides of the fence on this! lol I am a card carrying Competition Chile Cook, but I actually like beans too, guess it was a result of my poor childhood where we ate lots of pintos, maybe from living in Honduras and Corpus Cristi TX as a child? Then in South Louisiana with...

Nice!

I used to HATE Cilantro, but over a period of several years, I have grown to like it. I now chop it up like any other herb, using mostly the leafy portion with the smaller stems chopped up too. I find that dried cilantro or cooked cilantro is way less objectionable to the unacclimated palate.