Search results

Well that explains how he failed to make much money on the reaper. He doesn't understand the community.

I see where cloning that plant would be good for commercial purposes. Reaper flavor with less heat, for pepper heads it's a loss. But otherwise...

They have a good taste, a thick peel and a low number of seeds. They are a meaty pepper, more like a Jalapeno or a Serrano. The plants are very large and "Branchy" vs Dense. So be sure to give them plenty of room. They will set ripes before the plant reaches it's full size. Heat wise, barely...

Offtopic: What model of vitamix do you use? I have ground mustard seeds many times in mine without an issue. Never tried it in my Ninja though.

I use baking paper. Like I did here Powder

If he never releases the seeds, then you can count me out on any interest in the pepper.

By "did their own" it's meant they did not just take his testing. But rather used an independent 3rd party. I would not have assumed they have a private lab for testing peppers.

Have not seen the actual data yet anywhere. Mind you the this was just announced yesterday. Guinness does it's own testing, and works on the average. Short of padding pockets, or insider buddies. They only way I see funny business could happen would be cherry picked samples, or his claims that...

Looks like Pepper X is finally released, and has officially taken the hottest pepper in the world title. ApNews

Wow that's a beautifully pure colony. That lonzilla should get a good tart edge.

If mine were in that state I would probably use it to make sugar sauces. Make a light simple syrup, tart it up a bit with citrus. A bit of salt, and garlic blend well with the candied peppers. Cook at a low temp for a few to blend the flavors.

Nice!   Yeah your hards look a little dark. It can be tough keeping the temp right to lessen the caramelized taste. Though I do agree soft candied is better. It's more flexible use wise.

Inverting the sugar is a good idea, though not needed for hard candy. Inverting the sugar helps prevent crystallization. When you soft candy a pepper the crystallization would make it look unappealing, and have a "gritchy" texture. In the case of hard candy it more ensures a smoother texture to...

Just made a apple maple sriracha. Turned out good.

  When I use the mesh method for my sauce I normally blend, mesh, then cook. I only cook then mesh if there is an extra ingredient that requires cooking to have it's full effect on the sauce. this would be items that turn to mush while cooking, or that thicken the sauce.

Sounds like it would be good with Beef and Lamb

There are many ways to make smooth sauce. First though you need to understand what affects the texture, and flavor of your sauce when it comes to components of the pepper. Basic pepper parts to consider when making your sauce. 1) Skin - Mostly fiber, almost no flavor 2) Meat - Lots of flavor...

If he had really used 6 pounds of sugar in his recipe I suspect you could consider them "candied" ;)

It's just a cheap "Cuisinart DCG-12BC Coffee Grinder"

Seen a lot of people asking about powder make methods. Figured I would post a method is use to make "Fine" paprika like grind. The skinning part will only really work for meatier peppers.   First off the peppers I'm working with. These are Sweet Hungarian. In this case I am literally making...