So I am back! I came home today and had a box waiting for me.
Chad definitely hooked it up! I have over a dozen of great chilis to try and will work my way through a bunch of them in the next few days. I wanted to start with the Douglah Cross, Douglah Shape.
Kinda looks like a evil red duck!!
And the inside view:
Give me a break on the photos, just got a dSLR and these are my first batch of pictures on it. Still learning. But onto the evening's comedy:
So this one was hot. Really hot. Really, Really hot. The heat was about instant and only got worse. Once I cut it open it was lofting through the room. The distinct Chinense aroma was present throughout the entire kitchen. I could see the oils all throughout the chili, and was surprised that there wasnt much of a placenta. The inside was like a Bhut in that there are "ribs" that run the lenght of the chili that hold the seeds.
The taste on this one was...not my favorite. Actually, it was as bad as the chili was hot. No citrus, fruit, or chocolate...ok maybe I was reaching for the chocolate. You probably hear a bunch of guys talk about the "battery acid" taste that Douglahs usually have. Brain's Douglah that I tried recently actually tasted pretty good, and this was the complete opposite.
Overall, this was hotter than Kevin's Assam, but not by much. This didn't carry with it the level of appendage disability, however, I had a hart time breathing without pain and sitting still. My body had to keep moving so I didnt just sit and dwell on the pain.
Stomach pain, my arch-nemesis, poked its head in and out for a couple hours or so. It came in waves and wasnt as debilitating as the PGM's Chocolate Bhut, however, it was pretty nasty. Needless to say there was some discomfort associated with this chili. Well you win some you loose some.
Overall I give this beast a nasty two thumbs up and look forward to trying more over the next few days.
Thanks again Chad!
Matt
Chad definitely hooked it up! I have over a dozen of great chilis to try and will work my way through a bunch of them in the next few days. I wanted to start with the Douglah Cross, Douglah Shape.
Kinda looks like a evil red duck!!
And the inside view:
Give me a break on the photos, just got a dSLR and these are my first batch of pictures on it. Still learning. But onto the evening's comedy:
So this one was hot. Really hot. Really, Really hot. The heat was about instant and only got worse. Once I cut it open it was lofting through the room. The distinct Chinense aroma was present throughout the entire kitchen. I could see the oils all throughout the chili, and was surprised that there wasnt much of a placenta. The inside was like a Bhut in that there are "ribs" that run the lenght of the chili that hold the seeds.
The taste on this one was...not my favorite. Actually, it was as bad as the chili was hot. No citrus, fruit, or chocolate...ok maybe I was reaching for the chocolate. You probably hear a bunch of guys talk about the "battery acid" taste that Douglahs usually have. Brain's Douglah that I tried recently actually tasted pretty good, and this was the complete opposite.
Overall, this was hotter than Kevin's Assam, but not by much. This didn't carry with it the level of appendage disability, however, I had a hart time breathing without pain and sitting still. My body had to keep moving so I didnt just sit and dwell on the pain.
Stomach pain, my arch-nemesis, poked its head in and out for a couple hours or so. It came in waves and wasnt as debilitating as the PGM's Chocolate Bhut, however, it was pretty nasty. Needless to say there was some discomfort associated with this chili. Well you win some you loose some.
Overall I give this beast a nasty two thumbs up and look forward to trying more over the next few days.
Thanks again Chad!
Matt
