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Where the hell have I been? I only knew about red & chocolate.... Umm also send me all your varieties of jalokia!

MIPEPPERGUY - thanks for the links; I had no idea it was such a controversial fruit...wait vegetable... wait... damn more controversy! :rofl:

Brian, cool looking pod, hope the strain is stable; Also **warning grammar nazi!** I think you mean Spiky (or spikey, either is alright), not Spicky.

If/When you do this (I get the feeling that you are going to go through with it) you must post the link to the video. Good luck, and may God have mercy on your soul, because that sauce won't have any mercy on your body.

Yeah I couldn't believe how good it was at the restaurant that I had to give it a whirl; hope mine is as good. The difference with this stuff vs. Other pepper oils I've seen is that it's absolutely crammed with peppers. I made salsa last night too, but wanted to let it soak in itself for a...

Ive just made a pepper oil - an attempt at a Brazilian condiment; I posted the info on here, the thread is titled "Malagueta" pepper oil attempt; the stuff I had was great, I'm hopeful mine will be good too; I'll let you know in a couple weeks.

I voted beefsteak since it's my "go to" tomato (sandwiches, salads, salsa) - beefsteak just works well with other flavors, it doesn't steal the spotlight from whatever it's mixed with. But really, I like every tomato I've tried so far, it's pretty difficult to pick just one.... Also there was an...

So I was at a Brazilian restaurant today and they had a condiment which went amazingly with the black beans and rice, the bartender informed me it was "malagueta"; basically malagueta peppers (similar heat level to tobasco) garlic & onions in a mixture of olive oil and vegetable oil. I made...

Last spot are belong to me!

Damn wish I hadn't missed this, oh well great offer AJ

I'm bumping this son-of-a-nutcracker; went to black rock Sunday night and I have to say they are still rediculously hot and good! Burned my face off; cheers!

Very easy on the eyes, how are the heat and flavor?

garlic and onions go in most everything I prepare... but so does butter... Hot sauce makes it into almost every dish I prepare as well, most comonly as a condiment/topper though since most other people that eat with me dont eat like me.. just today I had a cheese steak wrap - left over steak...

I've got a couple fun stories I'll go with. I was making wings one night at my fiancees place, slicing up fresh orange habs real thin to simmer in the sauce, I did not wear gloves. Two things happened... 1.) I stupidly touched my left tear duct... instant eye water, instant nose running, left...

welcome aboard - scotch bonnet is my favorite ATM

I'm interested in the largest one (volume wise), thinking it would be good for stuffing, and the long one if there are enough seeds available. PM me your address and I'll send an envelope and postage along.

I'll be doing the same thing to get a jump start on my super-hots this winter... I havent umm started yet as seeds are in the mail; hope it works out for you (and for me as well). Hopefully I can start them at new years so they will be ready for memorial day. for what its worth I'll be growing...

You could probably get away with 5 rows of 3 plants, so 15 in total: In the 10' length you would put the first plant 1' off the edge, then space them at 2' from eachother. In the 4' length you would put the first plant 8" off the edge, then space them 16" from eachother. getting to the middle...

Welcome from Brooklyn!

Hi all I've been growing peppers for a while now, different varieties, super hots etc. Well, over the years I've been selecting my favorties and I save plants (and usually seeds) year after year. I did not get to save any seeds thisnyear, and thanks to the hurricane we got a while bak, I managed...