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I feel like a bad, murdering parent because I'm allowing my Thai plants to die outside. I only had room in my grow room for the Habs and Naga's :(

AAARRRGGGGHHHHH! I cant take all the canning!!!

I thought I told you guys to stop canning :onfire:

that is all :hell:

Dude I have nearly a full gallon of my Narly Morich sauce in my fridge at this point and I'm the only one that can take the heat. I drop Naga at least twice a day. :hell:

You guys really need to lay off the hallucinagens :) I quit dropping acid 15 years ago and I'm still not normal :shocked:

I agree 100%. No fun. Habs was the first experience I ever had with a seriously hot pepper, and if they had been mild they never would have captivated my interest. They should melt your face off.

The pods are gas permeable. Gases are exchanged via osmosis.

Caribbean Red Habanero Great flavor, GREAT heat, productive plants, attractive plants, attractive pods.

Actually pH 4.0 or lower. Above 4.0 and you run the risk of bacterial growth

Someone once told me the difference between an elephant and a plum is the color. Good thing you aren't color blind, cuz I dont think "A Hint of Elephant" would be a very good sauce.

It gets my vote. You might be able to find that set for less, but not so much less that it would be worth the effort :-) Its a fair price by any measure. Good knives, good choice :) As always, the classic Wusthof 8" chef is my all time favorite. Mine gets used literally every day

I think I'd be perfect for the job ;)

I have a couple higher end Katana's and a Wakizashi (Japanese swords) that I use for Iaido and tamishigiri. This Shun Ken Onion blade sounds like it would be right at home in my collection :) $200.00 is pretty pricey for a chef knife. The Wusthof's are around $110.00 - $120.00. Still not cheap...

Good choices: Wusthof Henkels/Zwilling Looks like the Zwilling site is out of whack. No matter, most of the better stores will carry one or both of these brands. I prefer the Wusthof myself. My favorite and most used is the 8" Chef/Cook knife. The length and curve of the cutting edge are...

Man, those look friggin AWESOME. I'm gonna have to get some jalapeno's now. I could make em with Caribbean Red's or Naga's but somethin tells me I wouldn't really enjoy them as much :mouthonfire: Is your daughter gonna go to CIA up in Poughkeepsie, NY? I used to work as a Sous Chef many moons...

LOL :lol:

Alright, now you done gone and corn-fused me all to hell. Step Three is pretty clear. Call me crazy but that looks an awful lot like cookin to me :onfire: "pre-cook the carrots in the microwave for about 3 minutes. Simmer everything on med/high heat until the peppers just start to become...

Both recipe's have a complete list of ingredients. How you gonna miss something thats on a clear list? I'm guessing you are suggesting that it should be at the top, but since a wise cook always reads completely through the recipe before doing a single thing, there should be no danger of...

If they were indeed filler, your "BAH" would be justified. However, the carrots mellow the tartness of the vinegar. They have a very specific purpose in the sauce.