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+1 Douglah or Brown. I had douglahs from Vlad and Jungle Rain- killers. Judy's Yeloow 7s an Yella Brain strains and others were killer. The Dorset Naga can be tasty too. Neil Smith's and Butch T's Scorpion are pretty consistently hot.

And Kind, too.

I wonder if the gorongnong and an annum got x'd years ago to make the Bhutt.

<a href="http://www.thaitable.com/thai/ingredient/shrimp-paste" rel='nofollow external' class="su_links">http://www.thaitable.com/thai/ingredient/shrimp-paste</a>

http://youtu.be/6WPq5jtW5J0

Nothin wrong. Maybe a little mold. Just let em be.

I think not inviting Neil smith and Marcel to the big festivals, is like a World Cup without Pele.

<a href="http://www.dailystar.co.uk/news/latest-news/371379/World-s-biggest-hot-dog-weighs-in-at-a-whopping-NINE-STONE" rel='nofollow external' class="su_links">http://www.dailystar.co.uk/news/latest-news/371379/World-s-biggest-hot-dog-weighs-in-at-a-whopping-NINE-STONE</a>

I am just trying a viability test- using ancho poblano- that's already done- some are floating, others not. What do ya reckon?

<a href="http://www.dailymail.co.uk/news/article-2577255/XXX-Hot-Chilli-Burger-fiery-FIVE-people-hospital-diners-sign-waiver-theyre-allowed-order-one.html" rel='nofollow external'...

I wonder if they let it sit a day or two

"Squid" fish sauce is ok http://www.panix.com/~clay/cookbook/images/fish-sauce.jpg I like to add Soy bean curd sauce and some fresh mint too   from Thailand- I'd say add rice vinegar, chilies, prik i nu dried powder, fresh green, red shallots, shaved garlic or Guillotined, coriander, ginger or...

Maybe some prawn paste or a tad of fish sauce.   I wouldn't use habs http://importfood.com/recipes/tablecondiments.html

I use Gochujang, apple vinegar , ginger and sesame- for Korean   I like- love soya, methi, vinegar, coriander and ginger for cross blend   I like Thai- priki powder, coriander, rice syrup and apple vinegar, five spice

Some pepper leaves have different coloring.

Outstanding soldier!