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Cleaning out the freezer....time for saucing :hell: Loosely inspired by Stemwinder's "Smokin' Black Cherry Bourbon Sauce" 500g local black cherries 350g pepper mix: 200g chocolate bhuts, 100g douglahs and about 50g mixed black nagas and choc habs. 150ml bourbon 45g fresh ginger juice of 5...

Cherries, choc bhuts and bourbon....mmmm

Heated debate is fine; using personal attacks to demean and insult won't be tolerated. Drop the negativity and personal attacks >> Back on topic. -Peter

Moved to Vendor Vault. -Peter

Removed off topic posts. -Peter

Drop the personal attacks/bating. This a SEED TRAIN....Stay on topic. -Peter

The post above was referring to the detailed recipes that Kevin posted. Nothing changes on this topic :cheers: -Peter

Removed off-topic posts.

Split your post into a new topic in the recipe section. http://thehotpepper.com/topic/31445-kevins-fire-extinguisher-chili/

Split from "Mmmmmm...poppers!".

Nothing more to be said. Only add to this topic if there is NEW feedback or issues with Bakers. Lets get back to the peppers, -Peter

Best of luck mending your reputation. Money is on 36 ;) -Peter

Removed off topic posts. Please keep discussion and critiques out of the marketplace. -Peter

Topic locked. ^^

Moved to promotion.

+1 on Fatalii

:onfire: :onfire: :onfire: SO much Heat, with a woozy for reference Time to dive in, -Peter

Thanks man, I'll put some pictures up when they arrive :fireball: -Peter

Yeah a bit...Great fun pushing it too the absolute limit. Clock hit 4 seconds ;) Wonderful auction Chris! -Peter