WalkGood 2013, 2014 and Beyond

Devv · Sep 19, 2013

Sounds like you liked them Ramon, although a bit hot very tasty.

True Reapers should look like this, sorry this pic's a bit blurry.:

Very similar in taste, with the true one being a tad hotter and having a little less flavor, maybe because the heat masks it IDK.

WalkGood · Sep 19, 2013

stickman said:
+1 on that... Scott's Funky Reapers'll light up your life! I only had 1 matchstick, and that was about enough to sit with to the finish. Nice flavor and aroma... It'll make a great sauce.

Aye, let’s give Scott a bilge rat hat’s off \o_ lol

I ended up going thru that one with my son and the rest are in the dehydrator as it was already running, so I’ll powder them when done and probably make a salt. I agree way too hot to just eat them like Periperi, hehe …

Have a great Pirates Day Rick and wonderful weekend!

romy6 said:
Really good stuff going on Raymon. 5 star glog all the way. I always leave with a slight rumbling in my stomach

Aye aye sir and thank you … wishing you a great Pirates Day and have a great weekend!

Devv said:
Sounds like you liked them Ramon, although a bit hot very tasty. Very similar in taste, with the true one being a tad hotter and having a little less flavor, maybe because the heat masks it IDK.

Avast dem super hot but aye that their taste is good … I’d say a sauce would be wonderful, you should develop one just for dem girls. I’m powdering these after the first, no way I can eat them all … Thanks again mon!

Hope you had an awesome Pirates Day! Wishing you and all da bilge rats an awesome weekend, hehehe

BTW not sure if most peeps know that today was international pirates day FTW.

Ahoy Cap’n … International Pirates Day Tuna, Pod & Powder Empanadas \o/

Aye ye all pod bilge rats hope you have an awesome weekend

Whoa lotta pirates viewing mi glog, why don’t you guys join THP and participate in our conversations

Durham Bull · Sep 19, 2013

Arrrrrr!

Don Ramon... the empanadas look delicioso!

PeriPeri · Sep 20, 2013

Begad Capt'n that there Empanadas be burning me Deadlights. Time to splice the mainbrace! May the winds be fair, my the poop deck be square and I hope your wench has been to see the sutler. Arrr Arrr

WalkGood · Sep 20, 2013

Durham Bull said:
Arrrrrr!

Don Ramon... the empanadas look delicioso!

Thank you, have an awesome Friday and weekend \o/

PeriPeri said:
Begad Capt'n that there Empanadas be burning me Deadlights. Time to splice the mainbrace! May the winds be fair, my the poop deck be square and I hope your wench has been to see the sutler. Arrr Arrr

lol, I love it ... pirate speak and now we'll all be waiting for Sept 19 2014

Wait to you see what's in store for tonight's dinner, hope I'm not bushed after work as the prep time so far has been 24 hours + ... Worst case I'll take some pics and post over da weekend.

Have a great weekend brethren

PIC 1 · Sep 20, 2013

Load...Light...Fire......the cannon !
I never new about international pirates day. pretty cool !

That's a great looking dip, at first glance I thought the was a Chickpea based dip until I saw the Avocados. Looks very tasty, I'll have to whip some of that up this weekend.

Dem empanadas look delish. I'll have to make some for next Thursdays gathering

I see you have alot of "chefs" spying in on your recipes.

Have a great weekend !

Devv · Sep 20, 2013

The empanada's look wonderful!

I was told yesterday was Pirates day, but I didn't really catch it. Too many things going on in a too small head LOL..

You took it to the next level, cheers to that!

Have a great weekend Ramon!

WalkGood · Sep 20, 2013

PIC 1 said:
Load...Light...Fire......the cannon !
I never new about international pirates day. pretty cool !

That's a great looking dip, at first glance I thought the was a Chickpea based dip until I saw the Avocados. Looks very tasty, I'll have to whip some of that up this weekend.

Dem empanadas look delish. I'll have to make some for next Thursdays gathering

I see you have alot of "chefs" spying in on your recipes.

Have a great weekend !

Yea pirates day is a hoot, for years it’s only been on the net and yesterday I noticed there were stores participating, must be da young internet blood working in such stores. I’m sure John & Mark never thought it would get so big, it’s always fun to participate, lol.

Thank you for the empanada & cado dip kudos Greg, it’s always special coming from you \o_

Doubtful it’s chefs, probably pepper mon’s just like you and I looking at the pod porn, lol. Hope you have a great weekend brethren!

Featured peppers from Shane, one from Steve and two from my garden, dehydrated crisp, hand ground and along with some soy made excellent powder for sushi hors d'oeuvres. Friday night happy hour FTW …

We couldn't wait and ate the whole thing, but I think you get the idea ...

Devv · Sep 20, 2013

Looks good my friend!

You always come up with something new and fantastic!

Sawyer · Sep 20, 2013

I remember hearing about Pirate's Day last year and didn't know what it was about. Now I do.

Nice colors in those dried peppers.

Stefan_W · Sep 21, 2013

The dried pods look great! Did you use a mortar and pestle to grind them up?

stickman · Sep 21, 2013

Wow! Pepper crusted Tuna steaks and Empanadas... I'm liking that! :drooling:

I've still got a few pods ripening on the "not" SB... maybe it's time to make some Jamaican Meat Patties this weekend if I don't manage to get some fish today.

WalkGood · Sep 21, 2013

Devv said:
Looks good my friend!

You always come up with something new and fantastic!

Thanks Scott, certainly was tasty … you should give it a try with all that powder you’ve been making. For pictures I left them whole but we powdered each pod, sliced the tuna really thin, dip into a bowl of soy sauce and sprinkle a little powder on. Since I had the Jals and Shane’s Charapita Yellows there was some even for those that don’t like it too hot.

Sawyer said:
I remember hearing about Pirate's Day last year and didn't know what it was about. Now I do.

Nice colors in those dried peppers.

Now we’ll all speak pirate next year Arrrr! Thanks for color kudos ^_^

Stefan_W said:
The dried pods look great! Did you use a mortar and pestle to grind them up?

Stefan you are correct, used the mortar & pestle since there was so little to do and I have to tell you for larger jobs I prefer the electric grinder, hehe. Although for this it worked perfect and allowed guests to see da production which is half the fun.

stickman said:
Wow! Pepper crusted Tuna steaks and Empanadas... I'm liking that! I've still got a few pods ripening on the "not" SB... maybe it's time to make some Jamaican Meat Patties this weekend if I don't manage to get some fish today.

Thanks Rick and I hope you slay da fish mon, looking forward to seeing da catch ^_^

Thought I’d show what I did with the rest of the gifted Reapers from Scott (Devv). I have to tell you that powdered they loose a lot of the sweet taste the pepper has; I tested out some from a spoon onto my tongue and noticed that right away, a little bitter but will be great in mixes or cooking. The great long burn still there, lol.

Have a great day ^_^

stickman · Sep 21, 2013

Well, if you powdered Scott's Funky Reapers, I'll have to make a sauce with them to see if that makes a difference... since the Reapers are at least partly Nagas, maybe an Indian sorta fusion with Ginger, Garlic, Lemon Grass and a sweet and spicy Masala.... :think:

Hmm...

Devv · Sep 21, 2013

Powder looks great Ramon!

Sadly I have yet to taste the Reaper powder I made, I'm hoping it keeps well.

I made some chip dip with them, came out nice, and had nice heat. Basically I used the standard hab sauce recipe and added a little more garlic.

Have a great weekend!

WalkGood · Sep 22, 2013

stickman said:
Well, if you powdered Scott's Funky Reapers, I'll have to make a sauce with them to see if that makes a difference... since the Reapers are at least partly Nagas, maybe an Indian sorta fusion with Ginger, Garlic, Lemon Grass and a sweet and spicy Masala.... Hmm...

Good idea Rick, a sauce would be wonderful with these as I really enjoyed the taste of them fresh. IMHO the powder works well too, I plan to make a rub with half of it and a shaker full of salt with the balance as I think it will taste great. The picture I took behind the ziplock plastic does no justice to the beautiful color of Scott’s Reaper peppers as the plastic muted the incredible color. Hope you have an awesome Sunday mon!

Devv said:
Powder looks great Ramon! Sadly I have yet to taste the Reaper powder I made, I'm hoping it keeps well.

Thanks Scott and you are right the powder looks awesome, I love the brilliant color you can achieve from your pepper, great grow mon! No biggie on trying it, I only licked the spoon after I was done, dam she’s one super hot pepper. I hope you took no offense to my note of loosing her wonderful sweetness but I only took one lick and I could be wrong. Regardless this powder will produce some fantastic results when further processed and I have no doubt on that.

Devv said:
I made some chip dip with them, came out nice, and had nice heat. Basically I used the standard hab sauce recipe and added a little more garlic.

Have a great weekend!

That chip dip sounds awesome, especially with the great taste the Reaper offers fresh, do you have a recipe?

Wishing you an awesome Sunday and wonderful week mon!

Here are the last two of Shane's peppers, we ate the Peach Bhut Friday night with the sushi along with the Brain Strain (I think but Shane will confirm). Wow what a wonderful flavor the Brain has, I ate a few small slivers before dehydrating her and what a wonderful citrus flavor, somewhat similar to one of the Mandarin exotic varieties. The Peach Bhut was just like the ones Annie sent, hats off to both of you \o_

Jamison · Sep 22, 2013

WalkGood said:
Thank you for stopping in and commenting but don’t be jealous, there are many negatives to living down here but right now I can’t think of any

Hope you didn’t take any offense but I seriously am interested if you have seen a Jerk sauce like that. Heck you gave me a great idea to try something different. I will try to add a little myself just to test next time I make some, maybe just pull a little aside before adding brown sugar for the test but I doubt the Chocho would go with Jerk but the Mango could substitute the sugar.

What is it about Coriander that you don’t like? It’s only 1/8 teaspoon, BTW you could substitute it for a dash of powdered cilantro. Definitely give the MoA sauce a try, I’d love to hear your feedback … Have a great week mon

Sounds to me that you could grow year round as well, have you tried?

Ramon no offense taken brotha! Coriander, well I didn't have ground coriander one day so I used my coffee grinder to powder some seed up. Cleaned it nicely and that next day ground some coffee beans, made a pot of coffee, and it tasted like coriander. I couldn't get the taste out of my thermos or coffee grinder for a week at least, ended up tossing that grinder in the garbage. Coriander and coffee don't go together very well, lol, now every time I smell coriander or taste something with coriander in it, it just disgusts me. Funny thing is I absolutely LOVE cilantro. I was just looking back on in your glog to get that Tres Alarm recipe. Gonna probably give that a whirl today. Your JA Habs I have growing are of the long phenotype. I will take a picture today of that beautiful plant. I haven't harvested a pod from it yet, but anxiously awaiting! Enjoy your Sunday Ramon!

stickman · Sep 22, 2013

Jamison said:
Ramon no offense taken brotha! Coriander, well I didn't have ground coriander one day so I used my coffee grinder to powder some seed up. Cleaned it nicely and that next day ground some coffee beans, made a pot of coffee, and it tasted like coriander. I couldn't get the taste out of my thermos or coffee grinder for a week at least, ended up tossing that grinder in the garbage. Coriander and coffee don't go together very well, lol, now every time I smell coriander or taste something with coriander in it, it just disgusts me. Funny thing is I absolutely LOVE cilantro. I was just looking back on in your glog to get that Tres Alarm recipe. Gonna probably give that a whirl today. Your JA Habs I have growing are of the long phenotype. I will take a picture today of that beautiful plant. I haven't harvested a pod from it yet, but anxiously awaiting! Enjoy your Sunday Ramon!

I hear ya brother... that's why we have 2 coffee mills... one for coffee and the other one for peppers and spices. I cook a fair amount of Indian food and having a grinder dedicated to making the masala mixtures is a must.

WalkGood said:
Good idea Rick, a sauce would be wonderful with these as I really enjoyed the taste of them fresh. IMHO the powder works well too, I plan to make a rub with half of it and a shaker full of salt with the balance as I think it will taste great. The picture I took behind the ziplock plastic does no justice to the beautiful color of Scott’s Reaper peppers as the plastic muted the incredible color. Hope you have an awesome Sunday mon!

Oh Yeah! Drying them is great, just it changes the flavor... not as sweet afterwards. I hear in India they like to stretch out the Naga peppers, so they put them in pickles, chutneys and flavored oils. Drying the whole pods and using them to infuse a good grade of cooking oil might be a good way to do that.

Devv · Sep 22, 2013

I agree the nice taste of the peppers is lost when drying.

Here's the chip dip recipe, just sub in the pepper of choice and add as many as you can stand

, I used 3 F Reapers:

Hot sauce:

2- 28oz cans of whole tomatoes
4- garlic cloves
2- large Jalapeno peppers
4- large Serrano peppers
3- Or more peppers
Just less than ½ cup of carrots
Dash of salt

Drain liquid from tomatoes and save.

Carrots: skin carrots and cut to 3/8” long pieces. Measure to just under ½ cup.

Remove stems from peppers, place whole in small pot with about ½” to ¾” of tomato juice, cover and boil for 20 minutes at 8 minutes add carrots.

Place ½ can of tomatoes at a time in blender and pulse until tomatoes are chopped but still chunky, do this for all the tomatoes. Place on burner set to low while peppers and carrots cook.

Mince garlic, add garlic, drained carrots, and peppers with their tomato juice to blender. Puree carrots, garlic, and peppers.

Add pepper mix to tomatoes and cook for 35-40 minutes after light boil has been achieved lightly salt.

I like to let it sit in the fridge overnight so the flavors mingle. We then freeze it in serving sized containers.

Enjoy what's left of the weekend!

WalkGood · Sep 22, 2013

Jamison said:
Ramon no offense taken brotha! Coriander, well I didn't have ground coriander one day so I used my coffee grinder to powder some seed up. Cleaned it nicely and that next day ground some coffee beans, made a pot of coffee, and it tasted like coriander. I couldn't get the taste out of my thermos or coffee grinder for a week at least, ended up tossing that grinder in the garbage. Coriander and coffee don't go together very well, lol, now every time I smell coriander or taste something with coriander in it, it just disgusts me. Funny thing is I absolutely LOVE cilantro. I was just looking back on in your glog to get that Tres Alarm recipe. Gonna probably give that a whirl today. Your JA Habs I have growing are of the long phenotype. I will take a picture today of that beautiful plant. I haven't harvested a pod from it yet, but anxiously awaiting! Enjoy your Sunday Ramon!

I get it now, that would have turned me off too. Like Rick stated in his reply I have a few grinders myself. I have one for espresso only (Rancilio rocky burr grinder), a Krups for American style coffee and Capresso for spices/peppers. That said, I have some audio gear that I want to sell off and I’m seriously looking at Waring’s Electric Spice Grinder to replace the Capresso as the Waring is much stronger and comes with 3 removable grinding bowls

I’m happy you’re going to give the MoA Tres Alarma recipe a try, I hope you like it, let me know. Keep in mind that you can thin it out substantially. I made mine thick on purpose so you might want to add some water and pass it thru the food mill in the end, two things I probably didn’t state before cause I know most peeps edit recipes to their liking anyways. Regardless, I love the taste of this sauce and it’s probably because the MoAs are so tasty. Enjoy!

BTW I love the look of your plants and pods, you are of the lucky ones like me that got into the MoA early enough to enjoy dis years yield … all thanks to Steve which I say “hat’s off mon” \o_ every time I get the chance. I’ve now sent out well over 40 packs of seeds both internationally and thru the USA as he requested, am sure you’ll be doing the same ^_^

stickman said:
I hear ya brother... that's why we have 2 coffee mills... one for coffee and the other one for peppers and spices. I cook a fair amount of Indian food and having a grinder dedicated to making the masala mixtures is a must.

Oh Yeah! Drying them is great, just it changes the flavor... not as sweet afterwards. I hear in India they like to stretch out the Naga peppers, so they put them in pickles, chutneys and flavored oils. Drying the whole pods and using them to infuse a good grade of cooking oil might be a good way to do that.

Agreed on the grinder taste transference and flavor change after dehydrating peppers, that said it’s not a bad taste and who eats raw powder other than us to identify how we’ll use it. In the end I’m sure we all convert our powders into a delectable rub, salt or spice that we use in cooking …

Devv said:
I agree the nice taste of the peppers is lost when drying.

Here's the chip dip recipe, just sub in the pepper of choice and add as many as you can stand , I used 3 F Reapers …

Seems like we’re all on the same page about drying but they’re still great dried for many uses and you can always add back a sweetener. Thank you Scott for sharing your chip dip recipe, sounds awesome and I’ll be making some soon

I hope everyone had a great day & have a great week \o/