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7 Pod skin porn..
- Thread starter Pepper Ridge Farm
- Start date
SeeYouJimmy said:I ate but a small piece of that pod just now and I have a few words to say about that:
$%*@, #(/!%$&,, c&*t, f@#k,
, b#$*&^d,
.
That is one hot MF chilli, I cut it in quarters and only managed to eat half of one quarter and now my stomach is putting up a hell of a protest. How the hell do you do it Neil??? If I ate a whole one I'd probably be curled up in a corner crying like a bitch. You get an instant heat when it goes in your mouth, then the most awesome flavour, but after a second or two you only know pain. I think this will make a great tasting powder and the next few I get will go into a chilli oil.
Nice job!
hahaha good one
JungleRain said:
You too will soon know the pain......
@MJ Chilli flavoured olive oil, great for a pick me up drizzled over any meal. The flavour of the Jonah (for all of 1 second where I could actually detect any) was great but way too hot for eating as is, so I figure the oil will be a great way to bring out the flavour.
SeeYouJimmy said:You too will soon know the pain......
@MJ Chilli flavoured olive oil, great for a pick me up drizzled over any meal. The flavour of the Jonah (for all of 1 second where I could actually detect any) was great but way too hot for eating as is, so I figure the oil will be a great way to bring out the flavour.
Oh I see. Is this oil an extract that you are doing?
Mjdtexan said:
No extract, I just want to make a chilli infused oil, I have a few ideas to try....will report back when I find a winner.
You could even try it yourself, it's just too simple. The chilis need to be dried and not in whole, so that there is no air in them. Then just put them in some olive oil and wait for about 3-4 weeks. Shake it 2-3 times a day (just when you see it and look at it) - and that's it.
You could use all kinds of chilis for this, depends on the heat you want to get, a true, pure flavour or a nice melange, habanero- or 7pod-mix, just try out some things, it's real fun and it tastes good. You could put some herbs and dried garlic in it, too, if you like that. Btw: hell of a nice present visiting relatives:
You could use all kinds of chilis for this, depends on the heat you want to get, a true, pure flavour or a nice melange, habanero- or 7pod-mix, just try out some things, it's real fun and it tastes good. You could put some herbs and dried garlic in it, too, if you like that. Btw: hell of a nice present visiting relatives:
Mjdtexan said:
I have heard of this practice for decades. There was a story in the news (cannot recall if it was radio, TV or print) about using a rolled up newspaper to beat the sides. Supposedly, it helps wake up some cells, cause fluid to flow or something (I was only about seven or eight at the time!).
Mike
Be careful when making chile oils, proper procedures are necessary to prevent the threat of botulism. Its old school thinking that just oil alone can preserve chiles
Here's a link with some good info
http://www.fiery-foods.com/cooking-...-kiss-of-heat-cooking-with-chile-infused-oils
Here's a link with some good info
http://www.fiery-foods.com/cooking-...-kiss-of-heat-cooking-with-chile-infused-oils
I believe you need to achieve the proper temperature too (250 degrees F)
"--Use only the quantities specified in the following recipe: 2 to 4 tablespoons of fresh or dried chiles with 1 cup of oil. Never double the recipe or use a greater amount of oil, as this would drastically change the processing time.
--The best container for making infused oils is a glass, 2-cup measuring cup, such as Pyrex.
--Use a deep fry or candy thermometer to make sure the oil reaches a temperature of 250 degrees F before removing it from the oven.
--Use a coffee filter to strain the solids from the cooled oil before storing. It is important that no fresh chiles or herbs are added back into the oil because this would introduce the risk of the food borne illness, botulism.
--Store your infused oil in glass jars with tight-fitting lids in the refrigerator for up to one month. Label the jars with a "born on" date and discard any leftovers you do not use in that time."
http://www.fiery-foods.com/cooking-...-kiss-of-heat-cooking-with-chile-infused-oils
"--Use only the quantities specified in the following recipe: 2 to 4 tablespoons of fresh or dried chiles with 1 cup of oil. Never double the recipe or use a greater amount of oil, as this would drastically change the processing time.
--The best container for making infused oils is a glass, 2-cup measuring cup, such as Pyrex.
--Use a deep fry or candy thermometer to make sure the oil reaches a temperature of 250 degrees F before removing it from the oven.
--Use a coffee filter to strain the solids from the cooled oil before storing. It is important that no fresh chiles or herbs are added back into the oil because this would introduce the risk of the food borne illness, botulism.
--Store your infused oil in glass jars with tight-fitting lids in the refrigerator for up to one month. Label the jars with a "born on" date and discard any leftovers you do not use in that time."
http://www.fiery-foods.com/cooking-...-kiss-of-heat-cooking-with-chile-infused-oils
Man, I wish I could get my hands on some of those...
Novacastrian said:Yes....Yes you do!
You want me to dry you out a couple a send them your way so you can rehydrate the suckers?
Who do I have to kill to make that happen?
No worries mate, i have some more ripening on the plant ATM. I will have to wait until i get my dehydrator (my oven is blowded up) and i will dry some and send them your way. I should be able to include some Scorpions and other Nuclear pods in there too. There you go f;n christmas for paulky!
Edit: Make sure you remind me too! I am not drinking but my memory is not the best!
Edit: Make sure you remind me too! I am not drinking but my memory is not the best!
Will do!!
And thanks!!
And thanks!!
Nice pics Nova, I love the variety of pod shape with the Yellow 7s.
