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Ok, found a pH table and lemon juice is 2.3 compared to vinegar's 2.4+, BUT distilled vinegar is usually a standard acidity whereas lemon juice... ??? Seems like a 1:1 substitution is a good starting point.

Well, they were labeled "scotch bonnets" at the store but it seems like that's even more confusing and I realize they could easily have been mislabeled. How about I call them Potential Farias for now and we'll see if they even breed true for me next year. I've been looking around for more info...

Well, if Neil still has even one taste bud left I'd say that peppers don't harm them. But then he can taste flavor while eating a whole naga so I think he's atypical to start with.

Darn. I had some scotch bonnet and hab based sauce that came from a friend's vacation in St. Lucia last year. Don't remember the name but it sure was delicious. It had chunks of red pepper in it but I don't know which exact bonnets they were. I think I'll just refer to them as Farias from now...

And today's breakfast... toasted honey wheat bagel, margarine (sorry no cream cheese on hand) and my salsa/jam: At first I thought: not hot enough, but then it started to build to a nice finish. And I do like to pile it deep so maybe milder is better for now. The consistency was good when...

Thanks AJ. I guess different sized peppers are going to have a different conversion ratio. How do you figure this stuff when you're doing recipes? Just make up a whole new amount of ingredient for when you're using concentrate? Same for powders too right? Anyway... I did taste some of each of...

I've heard of the heat overpowering the taste buds so you can't taste the flavor of something - but I think that's a temporary situation that can be fixed by time or milk or whatever. Like a palette cleansing. As for long term effects, I don't really know the answer to that. I don't think it's...

Definitely. And it changes color balance almost daily so I keep taking pics of mine too.

Had several fused stems last year - bell and jalapeno plants - but this year only one that I recall seeing. I never could figure out why they do that. Or why sometimes they have 2 branches from the first node and sometimes 3. Go figure. I'm kind of disappointed my "caribbean reds" turned out...

Very informative Potawie. I guess they're way more sensitive than your typical store bought pepper. Although... I've seen some incredibly nasty looking jalapenos or even bell and banana peppers at the store. I'm getting more picky since i have access to fresh ones. It's a shame the demand...

Welcome! Some of those look familiar but don't know the names off the top of my head. Someone else will probably chime in. There's a great database here. If you think you may know part of the name, you can look them up.

They didn't look very bonnet-like to me either. I usually think of the Jamaican shaped ones when I hear 'scotch bonnet'. No telling if they'll breed true or not... I can't imagine they grow very many of these for sale around here and they might be crossed with something else in the next row...

They're definitely not hab flavored. They do look like the "Tobago Scotch Bonnets". They taste red-sweet like a bell or jalapeno but have some heat to them. I only had a small bite of the skin since the rest of them looked pretty far past their expiration date. And yeah, I can't get seeds for...

Evil. Pure evil.

I was surprised to see some Scotch Bonnets at the grocery store today. They were in bad shape from sitting a long time - I don't think they're selling well. They were labeled as 'product of USA' and I guess they're farias? I picked through the truly disgusting ones and came up with 4 that...

whoa. popeye. South Park kids turned out great too.

No one can post pics to the board - gotta use a photo hosting site (I use photobucket) and you can link to them with img tags.

Can you put some aloe in the tank? That might help a bit.

Nope, haven't tasted it yet - it's still cooling. And I want to try the salsa first since I can do a direct comparison to the fresh batch it came from. Then my taste buds will have settle for a while before I dip into the hab. Have you figured out how much concentrate to use to equal 1 pepper's...

Got so happy doing up concentrates today that I tried my 3rd batch of what I shall call Hot Marmalade Jam, for want of a better name. It started out as a salsa, but the vinegar was all wrong for the lemon drop flavor. The next batch had way too much orange (with pulp) in it. But this one, this...