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Thanks for the replies everyone. I used the vinegar like I said, but I am going to look into the electrolysis, as I have several smaller skillets and corn bread pans that I found at a garage sale this morning that have a fair bit of rust on them.

I let the vinegar mix set in it over night. This morning, most of the rust rinsed off with water and a rag. A little steel wool and elbow grease got the rest off. Gonna get some fatback this evening and should have everything all seasoned up for some bhut chili this weekend. Yes there will be...

Seasoning won't be a problem. Most of my cookware is cast iron. Most of what I have came from garage sales and flea markets and needed little if any work. I use my oven and fatback to season them when needed. The pot in question had severe rust problems. Almost a 1/4" thick in some places...

As the description says, I was given a 6 quart cast iron pot. The guy I got it from said it had been sitting on hit porch for over a year. Needless to say, it was covered in rust. I got all of it off and a good bit of the pitting out with a wire wheel. The lid, however, has little nipples (for...

German food and beer? Is it October yet?

I say Grilled Cheese! Maybe even a Patty Melt?

I haven't really been posting pics of my harvest or garden in a while. With the lack of rain we have been having, the garden doesn't look too good, but is still pumping out peppers. I have several one gallon freezer bags full. I am now in the process of canning and drying everything.

I used a water bath. I have never tried pressure canning.

I was going to give the half pint jar and a blender method a go. If that doesn't work, I can always pick up a coffee grinder for less than $20.

Thanks everyone. Most of these, I will be using in homemade sauces or to season food. When I get enough to can some more, I am going to put up some pickled "stuff" just for snacking. I'm also going to buy a dehydrator soon and dry a bunch to make powder. I have a bunch of plans for the...

This has been a really productive year for me so far. Yesterday, I decided to can most of the peppers I have harvested so far: 6 quarts of Aji Lemon: 4 quarts of Thai: 2 quarts of Fatalii (red and yellow) 1 quart of a Datil/Tobasco mix: The Aji lemon on the far left is an...

I still have a ways to go to be on Neil's level. There are still plenty of super-hots for me to try. Next up might be a fatalli or a Bhut. Those are the only others I have growing right now. If someone wants to send me a pod or two to try, I will film that too.

I will be doing others. Just not for a while... That was pretty bad. Yes, most of the suffering was done off camera.

By far the hottest pepper I have ever tried. Enjoy!

So, it has been hotter than the 7th layer of hell lately. Despite pretty bad pod loss due to sun scald and droppage, I got in a pretty good first harvest yesterday: IMAG0029 by Ratman667, on Flickr We have two Fatalii, an orange hab that came labeled as a Datil, some of the pods that were...

Picked a few "Thai" today: Why I don't think they are Thai hots like I thought: That was the smallest one. The rest are full of seeds almost all the way down. The heat is about equal to a Thai, maybe a bit milder. The flavor is nothing like a Thai. Nothing like a Cayanne either. It...

Couple of teaser pics: Bhut: Thai: I am starting to think that the "Thai hot" seeds that I got this year are a cross. I haven't eaten one yet to compare the heat and flavor, but they are 6-8" long... Something isn't right. Also, out of my three Datil plants, one is a Datil, one isn't...

Checked everything when I got home from work today. A few of the Thai are starting to show color! Starting to get excited.

Thanks. I only have about 6 right now, but the season is still young.

I'm going to get some straw or something on Friday when I get paid. This is what I pulled out today: Here are a few pics of everything: Thai: Fatalii: Douglah: Bhut: Datil: Aji Lemon: That is just a taste of what is growing now. By the time my season ends, I...