Had a rough time figure out how to post pictures at first, but that was corrected (see pod porn below).
Stefan_W's Great Big Beefy Pepper Adventure: Grow List
- Thread starter Stefan_W
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take them and make some awesome egger nogger!I ordered some powders from the Trinidad family of peppers with the goal of making a Trinidad bourbon apple butter recipe that I found on these boards. The selection of bourbon at a nearby liquor store was not great, but I'm sure it will all turn out fine. While I was in there I noticed some rum that comes straight from Trainidad and Tobago! My eyes lit up, and I knew I had to have it.
Does anyone have a good recipe for a sauce, salsa, or something similar that I can make with hot peppers, powders, and rum?
I'll definitely be exploring the cooking with fire board more closely this weekend.
take them and make some awesome egger nogger!
Absolutely love your new gif!
Stefan your sauces look great that I haven't gone all the way back yet since I missed alot hopefully I can go threw everything, but Grant website is awesome and you will love the freebies he throws in. Can not wait to see your new season grow list.
Thank you, and it is great to have you stop by! I will be putting up my latest revised grow list soon. I think I have hammer down my final list now.
Thanks bud! The quote is from me, from the review I put up in the vendor vault. I don't like to repeat myself word for word, so it did not appear here. And man, I'm sure your brain sauce was at least as potent!
My latest package from Pepperlover came today, and man was I ever impressed! I had ordered a few onces of the maruga powder along with some seeds. Not only did she send over a pretty darned big sampler of another type of powder, but she also gave me loads of free seeds!
The seeds that she added had some A-List types, like brain strain, original 7-pod, and red trinidad hab. Just when I though I had my grow list set, all of a sudden I have all of these amazing options. What a great problems to have.
Quick question for my friends. I found that I do not like the taste of fatalii all that much. Is the taste of the yellow brain strain similar, or is it more like the other 7 pods?
The seeds that she added had some A-List types, like brain strain, original 7-pod, and red trinidad hab. Just when I though I had my grow list set, all of a sudden I have all of these amazing options. What a great problems to have.
Quick question for my friends. I found that I do not like the taste of fatalii all that much. Is the taste of the yellow brain strain similar, or is it more like the other 7 pods?
Looks great, Stefan. Always love receiving an order from Judy. *Most* of the seeds have good germ rates. I've had a few that didn't germ, but they were by far the minority. It very well could be inherent to the particular variety.
Anyway, in response to your question, The Yellow Brain tastes a lot more like a Yellow 7 than a Fatalii. Love Yellow Brain or Yellow 7 chopped up on pizza!
Anyway, in response to your question, The Yellow Brain tastes a lot more like a Yellow 7 than a Fatalii. Love Yellow Brain or Yellow 7 chopped up on pizza!
Nice score Stefan!That powder should warm the cockles of your heart... I've got an order in with Judy too, for a yellow 7-pot variety with large pods. I'm thinking I'll use it for powder next year along with aji criolla sella plus the Koreans, Hungarians and Mexicans.
That sounds like a great blend, with the mix of hot and sweet. Which of the 7 pods are you growing? I have seeds from 5 or 6 different types, but I am leaning toward growing only 3 or 4 of them.
Some varities are definitely pickier than others, and sometimes even the best sellers sell seeds that are duds. Thank you very much for the lowdown on the brain strains! The 7s are near the top of my list of favourites at the moment, so I will definitely have to make room for a brain. It may mean having to leave off my orange 7 until 2014.
Hi Stefan
I asked around for the tastiest superhot chile for the guy that can't grow them all. The unanimous answer was Trinidad Scorpion yellow or 7-pot yellow. So I got this one... http://pepperlover.c...uemart&Itemid=4
I hadn't thought about blending the different varieties, but that sounds intriguing...
That one looks great, and it actually one of the only ones I did not order. I picked this one as my large 7:
http://pepperlover.com/index.php?page=shop.product_details&flypage=flypage.tpl&product_id=172&category_id=43&option=com_virtuemart&Itemid=1
Yeah, we will all definitely have to compare notes on assorted pods this year. I'm out of space and there are so many other peppers I want to try out.
I bought a couple of mangos to make some sauce in the next few days, and I am putting together a recipe in my head. This is how I usually cook, so this is a normal process for me.
My idea so far is to roast onion and garlic to go with it, use lemon juice and rice vinegar as my preservative and base. The heat would come from some maruga powder I got from Judy the other day. Definitely a bit of blue agave to pile the sweet on sweet so that I can't stop eating it.
Any other ideas of what to toss in?
Oh, and I was going to use the Carribean Rum I bought the other day too, and boil up the mangos in Rum plus the rice vinegar as a starting step.
I bought a couple of mangos to make some sauce in the next few days, and I am putting together a recipe in my head. This is how I usually cook, so this is a normal process for me.
My idea so far is to roast onion and garlic to go with it, use lemon juice and rice vinegar as my preservative and base. The heat would come from some maruga powder I got from Judy the other day. Definitely a bit of blue agave to pile the sweet on sweet so that I can't stop eating it.
Any other ideas of what to toss in?
Oh, and I was going to use the Carribean Rum I bought the other day too, and boil up the mangos in Rum plus the rice vinegar as a starting step.
The sound of jars popping and sealing is coming from the kitchen as I am writing up this glog entry.
Today was sauce making day, and man was I looking forward to it! Rather than basing this on another recipe I switched to cooking the way I normally do, which is flying by the seat of my pants.
The main ingredients were tabasco peppers that I dried out in the fall, garlic from the garden, mango, pineapple bits, red onion, special rum from Trinidad, and organic blue agave. White vinegar and squeezed lemon were my preservatives.
...and into the pot they all go. I boiled the crap out of them for about an hour or so.
As I was boiling up the other ingredients I realized that the strawberries in the fridge were probably going to spoil before we could go through them, so I chopped half of them and added them into the mix.
After I was done boiling everything together I ran it all through the blender in two batches. WHOOOOOOOSH!
Man, the colour was amazing! It was this great peach colour that I have not seen yet in any of my home made sauces. I found it ironic because peach is one of the few things I left out when I was making this.
After both batches went through the blender I put them back in the pot and heated to a rolling boil for another hour or so. I love reductions because it is like adding awesome sauce to what you make.
The sauce then went into sterile jars. Did I mention I love the colour? That is the only reason this pic is included here.
Into the water bath for 10 mins and voila! A whole pile of great new sauce. Even though I canned it I probably will still keep it in the fridge because I don't have a PH tester and I don't want to make anyone sick.
I give this sauce a 5 for heat, and an 8 or 9 for flavour. The flavour rating may go up once it cools, because mango sauces tend to be better cold.
Thanks for taking a look!
Today was sauce making day, and man was I looking forward to it! Rather than basing this on another recipe I switched to cooking the way I normally do, which is flying by the seat of my pants.
The main ingredients were tabasco peppers that I dried out in the fall, garlic from the garden, mango, pineapple bits, red onion, special rum from Trinidad, and organic blue agave. White vinegar and squeezed lemon were my preservatives.
...and into the pot they all go. I boiled the crap out of them for about an hour or so.
As I was boiling up the other ingredients I realized that the strawberries in the fridge were probably going to spoil before we could go through them, so I chopped half of them and added them into the mix.
After I was done boiling everything together I ran it all through the blender in two batches. WHOOOOOOOSH!
Man, the colour was amazing! It was this great peach colour that I have not seen yet in any of my home made sauces. I found it ironic because peach is one of the few things I left out when I was making this.
After both batches went through the blender I put them back in the pot and heated to a rolling boil for another hour or so. I love reductions because it is like adding awesome sauce to what you make.
The sauce then went into sterile jars. Did I mention I love the colour? That is the only reason this pic is included here.
Into the water bath for 10 mins and voila! A whole pile of great new sauce. Even though I canned it I probably will still keep it in the fridge because I don't have a PH tester and I don't want to make anyone sick.
I give this sauce a 5 for heat, and an 8 or 9 for flavour. The flavour rating may go up once it cools, because mango sauces tend to be better cold.
Thanks for taking a look!
For one thing, I didn't put anything red in the sauce... just mangoes, orange habs, sweet white onion, ginger, dried spices (including turmeric), honey, cider vinegar and sherry. The fresh orange habs were plenty bright in color. I got the mangoes at the supermarket when they were still hard. I had to soften them in a paper bag on the windowsill. Even then they were more yellow than the orange-salmon color of tree ripened fruit, and lastly the turmeric powder... turmeric is what makes yellow mustard that particular shade of yellow, so that's the biggest culprit I suspect.