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well, i had a chicken phal curry for my lunch today-shop bought, & not hot enough, so i chopped a small scotch bonnet into it for some extra heat & flavour.boy, that hit the spot! just a year ago, i would never have been able to eat all that without being very uncomfortable indeed, but i...

jeez! i got 10 seeds for a quid (1 GBP)tonight off ebay from a supposedly reputable seller, so i'll see what eventually pops up.

spot-on Dave! more spin from GB & his stooges

dunno about ca, but i'm about to harvest my scotch bonnets, jals & cayennes here in the UK, global warming might have some advantages!

many chillies' heat vary due to various factors...growing mediums/methods, temperature, location, etc. etc, so to spend a load of moolah trying to determine SHU is money down the drain IMHO.enjoy the heat & the flavour for what it is, that's my opinion.

hiya toasty, from Scotland (that wee bit on top of England).

wahey...chilli porn!:onfire: just love pics of multiple pods, what a harvest.i'd love to see how the sauce turns out.

Novocastrian, you need to book yerself a ticket to Scotland asap...best salmon & scallops in the world by far!

being Scottish, i love salmon, & that looks fantastic! only difference is i'd cut the green shoots out of the garlic cloves as they're bitter & impair the flavour...try it....& always fry the fish skin-down first! apart from that, it's lookin' good...

hello from Scotland, Marcio....& your english is better than some folk i know!

Major General Cosgrove sounds like my kind of guy, just a pity this country (UK)hasn't more like him in the corridors of power.(as opposed to the stinking weasels we have at present).

never tried 'roo, but that looks delicious! i'm salivating over my keyboard, how cruel can you get?

heh heh, just like it does here.... a big "hiya" from east ayrshire, scotland, uk

yeah, great pics indeed! & i'm also very envious of that mango tree, in fact any fruit tree, as scottish weather tends not to produce much fruit, if any in my garden!

nice site, pretty good for a first attempt, & a helluvalot better than i could ever do, so top marks for effort.as for the techy stuff, i'm not qualified, so i'll keep schtumm!

hiya from a slightly damp scotland

yeh well, i've fired an MG42 (as well as many others)...pity it was here in the UK, 'cos all i fired was blanks...which kind of defeats the purpose, but it was still fun.i really envy you north americans sometimes.

that looks a killer sauce! anything with fruit'n'chilli's gonna be tasty as anything.i like to experiment with mango, peach, apple, raisins etc etc, plus a touch of garlic & ginger.never introduced alcohol, but, hey, whatever floats yer boat! keep on cookin'

yeah, but only usually in poorer areas of Scotland!! i'd never deep-fry venison, it's a dear (?) meat here & it'd just be a total waste.no self-respecting scottish cook/chef would do that. deer here like a bit of fruit off the trees i've noticed, be interesting to sample their flesh.

the secret is never eat chillies on an empty stomach, eat something at least a 1/2hour before & you should be ok.milk or yoghurt to cool the mouth afterwards if too hot, or doughy bread which will lift the capsaicin from the palate.