Christmas morning was never this good! Thanks, Brian!
-
Do you need help identifying a 🌶?
Is your plant suffering from an unknown issue? 🤧
Then ask in Identification and Diagnosis.
Bag of Pain from Brian
- Thread starter windchicken
- Start date
Death in a bag... (:
Thanks for all the response, guys! You're right, Kevin, chile heads are the best...I've hung around some other gardening forums a little, and none of them come close to the level of coolness of the THP members.
Jamie, I was waiting until I actually ate one of these things to try to decide what to do with them. This morning I did my big bowl of grits test, with one of the medium-sized pods chopped up and stirred in after the grits are done. Very nice! I don't know how to explain the aroma, but I've definitely smelled it before...I'm beginning to suspect maybe one of those really nice "fresh and fruity" microbrewed ales? I can't say for sure right now, because I can't bring the smell to mind as I type this a couple of hours later...Anyway, it didn't kill me—It was actually quite enjoyable—extremely potent, but a "friendly" heat maybe? Not so harshly punishing as a Scorpion.
I like to eat chiles fresh from the garden more than I do making sauce or pickles, so it's tempting to just eat them like that—chopped up in food. I'll try a few more before I know for sure, because the others may be hotter.
Jamie, I was waiting until I actually ate one of these things to try to decide what to do with them. This morning I did my big bowl of grits test, with one of the medium-sized pods chopped up and stirred in after the grits are done. Very nice! I don't know how to explain the aroma, but I've definitely smelled it before...I'm beginning to suspect maybe one of those really nice "fresh and fruity" microbrewed ales? I can't say for sure right now, because I can't bring the smell to mind as I type this a couple of hours later...Anyway, it didn't kill me—It was actually quite enjoyable—extremely potent, but a "friendly" heat maybe? Not so harshly punishing as a Scorpion.
I like to eat chiles fresh from the garden more than I do making sauce or pickles, so it's tempting to just eat them like that—chopped up in food. I'll try a few more before I know for sure, because the others may be hotter.
Thanks, Jamie. To be honest, I use a fair amount of olive oil in my grits. Not only does it make them tastier, it seems to buffer some of the chile fire. The worst stomach burn I ever had was from Caribbean Red Habanero powder. I had to leave the restaurant and go lay underneath the car, with my face against the cool concrete. I thought I was going to die!
Now that you mention it, I do dry just about all of my Thai Chile, and whatever C. chinense I can't eat or give away fresh. I've not tried drying any C. baccatum yet, but I hear they make great powders.
Now that you mention it, I do dry just about all of my Thai Chile, and whatever C. chinense I can't eat or give away fresh. I've not tried drying any C. baccatum yet, but I hear they make great powders.