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Spectacular season to say the least. Great GLOG, I've learned a lot perusing these pages, thanks kindly. And I'm with ronniedeb with regards to the USBC Browns. What a gnarly phenotype with the wrinkles and thick stingers.

Awesome job man! No cramps afterwards? For me it hit about an hour after I ate a quarter of a red bhut. >.< Oh shit yeah. The girlfriend and I tried to watch a movie afterwards... I ended up in the other room, in bed, fetal position, for about a quarter of it. Felt like my gut got mowed with a...

Nice job Azza.   10/10 would watch again. :)     On a side note, you look exactly like the dude i don't buy my cannibis from..... Ah, my adopted twin, sounds like he's not up to no good, as usual. Great review Aaron   :rofl:   @ Nova Thanks! Holy crap. That thing mowed it's way through...

So a local radio station is holding a contest here... to enter one must eat a pepper, any pepper. 6 will go on to a burrito eating competition, which I hope to win a spot in... and, of course, the prize.   It's a short vid, as per the requirements, after the camera was off the heat peaked. I sat...

  Wicked idea. Thanks, I'll be adding some baccys as well. What type of oil do you think would pair well?

  So would I. Candied peppers. Ice cream. Drool. Bonnets or fatalii, perhaps?

  I wouldn't put them anywhere near superhot.. delicious pods though. Mine came out a bit larger than yours.. just a tad shorter than fataliies and less jagged. Same bright yellow colour as a fatalii. I have loads, KC, but I'm afraid shipping cross border wouldn't work in your favour.   Great...

Thanks Joe, I'm going to try an onion this year for my greens when the time comes, rather than waste a banana (they get over-ripe quick in the bag/bin.

Mind if I jump in, Jamison? Also, happy to trade back anything on my grow list, should you be interested.

looks awesome,   what size of a jar did you use?   thanks I'll give this a go I think!

Dulac, those are some wicked looking pods. Nicely done.

Would love to know what else you put in it...

I would maybe try a low heat chinense type. Like the trinidad seasoning peppers, perhaps? Not positive they are quite that low in heat but they will add the chinense flavour you're looking for.   Welcome to the forums :party:

What is it supposed to be and where/how did you get? Some clues would help!   First pick the skin looks rough, second it looks smooth.. which is it smooth or rough?   Thin skin or thicker?   Chances are you'll never know and you can call it NOT_______ .   My Red 7s and Jonahs look similar to the...

  http://www.youtube.com/results?search_query=fungi+paul+stamets   This is the guy I mentioned.   Loopy - some of his psychedelic mushroom rants can seem a bit loopy, yes. My opinion, of course.   Mind-blowing - I'll list a few bits; turkey tails cancer curing properties, others that can clean...

Fantastic grow freeport. Be sure to post pics of the logs as well.   I am itching to get into this myself, well, the gourmet side. Love the fungi. The medicinal strains are cool, too. Turkey tails and such.   The guy who runs fungi.com is really a wicked activist, albeit a little loopy from the...

There should be very little heat in the tip of that bc there is no placenta -- it will give you a great opportunity to really taste the pepper if you eat that bit separately. Like the stinger on the reaper.

Pick it, put it in a paper bag with an unripe banana for a couple days. Then you don't have to worry or wait! The banana will help it riper faster than leaving it on a windowsill or just the paper bag.   Taste, to me, with brown pods in general, is quite different between almost ripe and fully...

First ripe reaper, had a sliver, ok not too bad, popped 1/3 on a cracker with a little cheese and chomped. Uh oh. Hat's off to you crazy folks eating whole superhots, I sure as hell am not in the same league!