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I would have to agree, this is probably one of the best forums I have had the privilege to be apart of. Great people here. thanks everyone!

never heard of them. The only pepper that I know of that has a "hat" reference in it's name is the bishop's crown.

I let mine ripen until red, I think they are sweeter that way. Same heat as far as I can tell.

It was all good for me Muso. Package arrived unopened.

Gotta have moist chicken. Cooked fully mind you but juicy. Dry chicken is just horrible in my opinion. You can have juicy and still get the nice firm texture, you just have to know how to cook it properly.

I had no problem getting my naga's from muso shipped out of canada. Might want to give him a try. dried pods of course, no plants.

You can get them at cross country nurseries in the spring if you cant find them anywhere else.

I never would have guessed fortune cookies either.

Intersting article although I don't think Virginia ham qualifies. Ham in one form or another has been found on all the continents dating way back before the USA was around. I would say the same for oysters. There were some interesting items that I didn't know about and some that I did. I knew...

I'm having trouble thinking of 10 food items that were created in the US. Most of the food dishes here were brought in from other countries, including south of the border. That being said, what happens to those dishes once they are incorporated into Americana is a different story altogether. If...

Chocolate habs have a pretty good kick. I wouldn't put them in the same category as Savina or Naga but I think they are on par with scotch bonnets and fatallis as far as heat goes. Typical hab flavor as far as I can tell.

They still need regular light and water. Not sure how cold it gets there but if it's only at night when it drops below 65f then you should be able to have them outside most of the time, moving them in when the temp drops.

Good to know, thanks for posting.

That looks normal for cayennes. Check the link below for a pic of what mine look like. http://www.pbase.com/image/64386480

Here ya go Tina, Ethan & mommy, right after the big move.

It looks like a bishops crown but i don't know that I've seen a yellow one before.

Oh, sorry, the hottest was the caribbean red. I couldnt even speak after biting into that. I ate a fudgecicle and still my mouth was on fire. In fact, my wife delighted in getting the whole thing on disk. Enjoy this folks! There were a couple other shots in the series showing me in...

I eat at least 1 of each variety that comes out of my garden when I pick them. This has included Caribbean Red, Devil's tongue, Fatalli, and the Red Savina.

Got potatoes in the foil, the chiles were powdered and used in the basting and injection. Too early for fresh pods yet.

Nice plants!