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One Kilogram of Naga Powder

Silver_Surfer said:
You still seem unsure so I'll try to explain once more what I'm trying to covey in a simpler fashion maybe more easily understood.
I appriciate your effort, but frankly I don't care.

I buy them. I don't make them. I don't care how they're made. If they taste good, I'm satisfied.

What part of "You're right, I'm wrong" didn't you understand? To extend the explanations beyond that is pretty pointless unless you're just trying to grind it into dust.

POTAWIE said:
I wonder if they use unripe(green) chiles for their smoked peppers. I know I had dried pods from Frontal several years ago, and they were picked green and oven-dried at fairly high temps. Very hot stuff but potentially hotter I imagine if left to ripen

To: Frontal AgriTech
From: Potawie

Hello Leena,

Could you please tell me if you use unripe (green) chilis for your smoke peppers?
 
This reminds me of the "discussion" we had about Tabasco, and my conclusion is the same: You are not right just because you manage to be the biggest jerk.

But you are almost as entertaining as PMD, I'll give you that!
 
FloridaSun said:
To: Frontal AgriTech
From: Potawie

Hello Leena,

Could you please tell me if you use unripe (green) chilis for your smoke peppers?

Why would I e-mail her? I don't want any smoked naga I have lots. I just thought this was a good place to discuss this topic but you seem to take offence to any comments or critisism:rolleyes:
 
all right all, lets play nice...if not, I can shut this thread down so quick it will make your head swim...
 
MrArboc said:
This reminds me of the "discussion" we had about Tabasco, and my conclusion is the same: You are not right just because you manage to be the biggest jerk.

But you are almost as entertaining as PMD, I'll give you that!
My my. A person who just name-calls.

Real mature. How old are you really?

If you go back and re-read the first post, you'll see I made the post in a friendly fashion. Then, the truth of it was almost instantly contradicted from ignorance.

It progressed into silliness from there. You've just added more silliness.

AJ, please, don't just close this thread, delete it. It serves no purpose.
 
Dude! When I asked what a kilo of Naga powder looked like I was hoping you would post a picture of it. Like a Scarface shot, all of it splayed out over a table, looking all ominous and shit.

I'd settle for a regular pick though.:)

This smoked/roasted discussion is rather boring. Call it what you will and move on.
 
patrick said:
Dude! When I asked what a kilo of Naga powder looked like I was hoping you would post a picture of it. Like a Scarface shot, all of it splayed out over a table, looking all ominous and shit.

I'd settle for a regular pick though.:)

This smoked/roasted discussion is rather boring. Call it what you will and move on.
Getting this stuff flying around would be really hard on the eyes and nose. The best pic I can get still has a lot of glare in it. It's just a plastic bag with a label.

The tile behind the bad is one foot square.

mvc022s.jpg
 
cheezydemon said:
So..........*winces, afraid of starting another argument*...is that actually Bhut...er....chipotles?As opposed to naga?

;)
Ha, no chip on my shoulder man. Like most people, I defend my opinion. I may do so with more zeal than most.

Here's my viewpoint on the Naga names; so many people around the world call the Naga so many names and so many disagree with each other on what strain of the naga is where and what to call it, that I have NO idea what the people in India on Jailhouse Road call a Bhut Jolokia or anything else. The scientists in India have done extensive research on what is their National crop, and I'm sure there must be an absolute somehow on the various offspring of the species, but I sure don't know it. I buy and use the peppers of the world to enjoy their heat, spice and flavor in the foods I cook. I don't really care what anyone wants to name them.

It sure would be helpful if an absolute standard could be applied Internationally so that everyone would call the same peppers the same name. As far as I know, that hasn't happened yet though.

I believe that everything that Frontal Agritech sells is listed as products of the "Bhut Jolokia". However, on their webpage, they list the Bhut Jolokia also: "We are cultivating Bhut jolokia (also known as Bhut jolokia, naga jolokia or Raja mirchi) in our farms."

I believe it was AJ once who listed what he considered the various peppers that he considered related, but separate strains of the same type of pepper. If I remember correctly, he said that the Bhut Jolokia and the Naga Jolokia were not the same thing.

That's kind of my beef. So many people call peppers by so many names. Some claim geographic reasoning to the names and even characteristics that identify each strain of pepper within types. Again, (if I remember correctly), AJ pointed out many characteristics of the various naga offspring that has pod numbers, pod types and lengths and a few other characteristics that are his way of identifying what strain of the pepper type he was dealing with. I believe he grows several of the types.

Here's where I start getting confused. A major pepper growing company in India calls their pepper both Bhut Jolokia and Naga Jolokia interchangeably. How can anyone claim that they aren't? What evidence can be provided that make an absolute of the two names being two different peppers?

No rant intended, but the pepper listed as "Naga Jolokia, also known as Bhut Jolokia, Dorset Naga, Ghost Chile, Ghost Pepper, Naga Morich" on wiki is confusing the entire world with all of it's names, but then other people swear that they are NOT the same exact pepper and have different identifying characteristics.

Tell me the proper names and then tell me who accepts what you say they are.

Hell man, I have no idea. I just like to eat em.
 
Ballzworth said:
that is one awesome sac of naga. don't spill it now.
I wet my finger and dipped only the tip in the powder, licked it off and it almost blew my head off.

WOW

Damn that was good! It made my nose run for 4 hours.
 
Badger said:
What does irregardless mean?

NOTHING!! Or, at best, it means "regardful"......

Glad you asked, it means you are not one of the idiots that use that word.

FloridaSun said:
Ha, no chip on my shoulder man. Like most people, I defend my opinion. I may do so with more zeal than most.

Tell me the proper names and then tell me who accepts what you say they are.

Hell man, I have no idea. I just like to eat em.

Right on!

We (I speak for no one, but most here would agree with me) have been laboring under the assumption that the bhut and the naga are different peppers. Not to say that we know, but certain assumptions are necessary just to communicate, ie, chipotles are smoked jalapenos, etc.

I for one, am glad that you are here, and I LOVE a lively discussion.

Thanks for sharing, and thanks for not taking too much offense.

Until someone tells us different, we tend to assume that the info we have is good.

I would say that the common idea here, is that both naga and bhut are hotter than hell, but that the naga has more c chinense "twang".
 
Novacastrian said:
Be careful where you put that finger for a while, could start a spot fire!

You got that right! After the smack it gave me in my mouth, it's getting nowhere near anything else. I did it a couple more times since then. Man! What a burn! Awesome flavor too! I put some in a shaker of "Weber N'Orleans Cajun" seasoning and man oh man did it pick it up! Used it on some chicken and in some soup and both were fantastic.

cheezydemon said:
We (I speak for no one, but most here would agree with me) have been laboring under the assumption that the bhut and the naga are different peppers. Not to say that we know, but certain assumptions are necessary just to communicate, ie, chipotles are smoked jalapenos, etc...
I'm good with that, but does that mean that smoked Nagas aren't chipotles? Or are they?

Thanks for the reply. I know I pissed off a couple of the regulars, but I havn't met the person everyone likes yet, so I guess that's life.

MrArboc, I can't believe that you're still flaming over that tabasco thread. Hell man, I get to have an opinion. Even if it is 180 out from yours. Get over it man. Or not, but name calling should be beneath you.
 
Lol, No, I give.

FROM HERE FORWARD, CHIPOTLE MAY OR MAY NOT MEAN ANY SMOKED PEPPER AT ALL.;)

I will know what you mean, but everyone else may need to be more specific.

I personally like "smoked jalapeno" or "smoked naga".

Chipotle is a good word, but it has been too commercialized.

P.S. Mr Arboc is A OK. He just likes to butt heads a little too much......damn swede..(;))
 
cheezydemon said:
Lol, No, I give.

FROM HERE FORWARD, CHIPOTLE MAY OR MAY NOT MEAN ANY SMOKED PEPPER AT ALL.;)

I will know what you mean, but everyone else may need to be more specific.

I personally like "smoked jalapeno" or "smoked naga".

Chipotle is a good word, but it has been too commercialized.

P.S. Mr Arboc is A OK. He just likes to butt heads a little too much......damn swede..(;))
Ha! I agree man. "Smoked Bhut Jolokias" are what I got. They listed them as "Chipotle" on their site, but what do they know? Leena isn't even a member here! Hahahahahaa

This stuff is awesome in Clam Chowder too! Wow! $72 bucks *seems* like a lot of money, but I think this bag will last me for quite a few years.
 
Since you have so much.....

Not the classiest recipe, but if you add a tbsp or so to a bag of cheetos........WOW.

Easy and wonderful.

Clam chowder eh? I'll have to try that.

Olive oil, smoked naga (or whatever;)) mango, garlic, and salt makes a wonderful drizzle for grilled fish or seared scallops.
 
Man, I'd love that...just be sure it doesn't oxidize or otherwise degrade. I'd vacuum-seal it into smaller packages personally. :D

Oh, possibly OT here but here's a fun site for the global exchange of stuff..including chile powders. :)

http://www.tradekey.com/ks-chili-powder/

A search for "jolokia": http://www.tradekey.com/index.html?action=selloffer_search&keyword=Jolokia&x=16&y=7

Fun to see the quantities these blokes talk about..staggering amounts.

Like this one for Bhut Jolokia:

Location: India
Minimum Order: 100 kg
Price for Minimum Order: 120.00 USD Per Kg

So, yeah...Frontal's stuff is a good deal. :)
 
cheezydemon said:
Since you have so much.....

Not the classiest recipe, but if you add a tbsp or so to a bag of cheetos........WOW.

Easy and wonderful.

Clam chowder eh? I'll have to try that.

Olive oil, smoked naga (or whatever;)) mango, garlic, and salt makes a wonderful drizzle for grilled fish or seared scallops.
Man! That made my mouth water! Seared Scallops are in my top ten favorite foods. The giant sea scallops. The damn things are about $15 a pound, but I *always* have a bag of them in the freezer. I'm trying that on the next fish or scallops I fix.

The only time I eat cheetos is when I have about a gallon of beer next to me. Those damn things make me feel like I'm dying of thirst! One cheeto, half a beer, another cheeto, finish beer. Pop a top and ready for the next cheeto...takes me a 12 pack to finish one bag of em.

QuadShotz said:
Man, I'd love that...just be sure it doesn't oxidize or otherwise degrade. I'd vacuum-seal it into smaller packages personally. :D

Oh, possibly OT here but here's a fun site for the global exchange of stuff..including chile powders. :)

http://www.tradekey.com/ks-chili-powder/

A search for "naga": http://www.tradekey.com/index.html?action=selloffer_search&keyword=naga&x=0&y=0

Fun to see the quantities these blokes talk about..staggering amounts.
Thanks man. Frontal Agritech has a listing for the naga powder in multiple 55 gallon drum amounts too. (shipped by sea). Holy Crap! Picture a drum of the stuff! OMG
 
Right on! Not sure if you are a foodie, like me (although I enjoy cheetos once every month or two) or a non chef.

Thought I'd post a winner either way.

55 gallons of fire powder.....that is crazy!
 
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