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These are some shrimp stuffed poblanos I just threw in the oven. Near completion they will get drizzled with fresh parmesian and naga powder..mmm

Happy Bday Pepperhead, may the booze and peppers blend and make it splendid

Since I got back from Iraq I am averaging 10-20 beers on the weekday nights and alot more on weekend. If you think there is binge drinking in colledge join the army.lmao I usually dont open the tequila till friday nite or saturday,

The revenge is equally funny http://www.youtube.com/watch?v=dyIGTpSkqyw&feature=related

Sleep with his wife and post it on youtube

Anyway here is my cucumber Naga Pickles. :hell:

I agree ..I think I just jumped to conclusions due to the poorly printed label.

Hey THP usually I do 50/50 but this vinegar just smells so dern potent. I opened a bottle of the normal stuff I use and well it smells like vinegar but this junk is wow..burn your eyes while boiling potent

I think I am overreacting. It is a chinese vinegar probably for making kimchi. Hell 10% is weed killer and that can only be bought at chem companies. I am thinking that Mr Hung Won Low meant to say 100% natural vinegar..

I think I screwed up royally. I made about 20 quarts of pickles tonight and then realized that the vinegar I was using smelled unusally strong. When I checked the label I found out the vinegar was 100% not 5%..does anyone know whats gonna happen to my precious naga pickles?

hey AJ I just ate my first trini of the year and the heat from it was as you said painful. I dont think the peppers in comparison differ in heat much but the typ of heat is totally different. I am totally impressed with the trini tho. just dont lake the flavor

And I know canning is great but pickles SHOULD NOT be canned in this manner, they should be given a boiling bath to prevent the pectin in them from breaking down. To prevent bacterial formations from occuring simply wash and remove the blossom top from the pickle. This end is known to cause...

Pickling Lime is Calcium Hydroxide and will make them crunchy

Where can I find grape leaves? I made a whole mess of garlic naga pickes today also so nage pickled zuchini

hope you enjoy.. I flex the vingar depending on my consistency requirements

I had to add about 210 ml of vinegar instead of the reccommended 180 but the past boiled for 35 minutes and its righteously hot. I think working with paste as an additive for making sauce is so much more effecient than using raw peppers. and it dosnt thicken them up as much

3 gallons...fatali pineapple...orange ginger savina, my favorite a1 style bhut smoked steak sauce.. ready for the festival :onfire:

i laughed my bhut off.. It's ok tho I already new the pleasure I got from human suffering :hell:

making that hot bhut concentrate. the whole house felt like the gas chamber..this is 300 grams

I love my Nagas. ripe off the vine I slow smoke them with jack daniels soaked apple wood until they are nice and dried. Great smokey flavor.