'Tis the Season For...Chemotherapy?
Unless you're brand new to the chilehead community or you've been living under a rock, you're aware of what Chris is up against. (If you're new, here's a link: http://www.donationto.com/Christopher-Phillips-Leukemia-Fund. So, just in time for the holidays, I've got an auction, payable to the aforementioned fund.
Up for grabs: a large flat rate box stuffed to the gills with the best stuff I can pull off. Here's what we're looking at so far:
A pint of the best pepper jelly I've ever made. Bahamian Goat/Venezuelan Tiger, with a few other flavor tweaks. Would I do anything differently? Yeah, if I'd had a bottle of Nectar Imperial on hand at the time, I'd have tried to work it in. Otherwise, I think it came out pretty good.
A pint of hot sauce made from a two-year-old Moruga Scorpion ferment, blended with roasted garlic and tomato. Probably my favorite of the sauces I've made.
A pint of buffalo-style Moruga wing sauce.
A 5-ounce bottle of "Sunshine State," a hot syrup (that's right, syrup) made with lemon, tangerine, pineapple, an aged Aji Lemon Drop ferment, a splash of homemade vanilla extract, and a few whole cloves. Good for glazing grilled chicken or seafood, or (if you're like me)...pancakes.
A 5-ounce bottle of roasted garlic-thyme oil. Great for dipping artisanal bread in.
A shaker of Tom Kha powder. If you've never had Tom Kha, it's a soup from Thailand made with coconut milk, lime, galangal (alpine ginger) lemongrass, scallion, cilantro, and chiles. This one is mild because I didn't want the chiles to step all over the other flavors, but I think it worked pretty well; it tastes like Tom Kha to me.
A shaker of amped-up Korma curry powder. Take a whiff of it, and you'll see it's not your typical storebought yellow curry powder.
A vial of powder. I dehydrated the placentas from a ton of Moruga Scorpions, powdered them, and blended it with a pinch of powdered keffir lime leaf. It's hot.
Six to eight ounces each of three different jerkies. Ginger-citrus in both mild and hot (hey, ya gotta have something for the wife and kids), and a hot BBQ.
Seeds packs for fifteen of the most rare varieties in my collection.
The remainder of the box will be crammed to the gills with fresh pods. Subject to what I have available, the winner of the auction will have carte blanche; if you want larger quantities of fewer varieties to start some sauces, that's what we'll do. If you want two pods each from as many different varieties as I can fit, we can do that instead. More rare varieties are fair game, including a few accessions not even Chris has tried yet.
I also have a limited quantity of fresh passionfruit on the vines at the moment. If you're keen on trying a tropical delicacy, I can squeeze in whatever I have on hand at the moment.
My goal is to make this, hands down, the coolest box I've ever put together. Raid my stash of seeds and pods, nothing's off-limits.
Bidding will commence as soon as someone feels like it, and continue until 6 PM EST Sunday, December 20th. I will announce the auction winner at that time; please be prepared to make your donation here: http://www.donationto.com/donate/now/Christopher-Phillips-Leukemia-Fund.
I will assemble and ship the box the next day. Good stuff, for a good cause. Happy bidding!
Unless you're brand new to the chilehead community or you've been living under a rock, you're aware of what Chris is up against. (If you're new, here's a link: http://www.donationto.com/Christopher-Phillips-Leukemia-Fund. So, just in time for the holidays, I've got an auction, payable to the aforementioned fund.
Up for grabs: a large flat rate box stuffed to the gills with the best stuff I can pull off. Here's what we're looking at so far:
A pint of the best pepper jelly I've ever made. Bahamian Goat/Venezuelan Tiger, with a few other flavor tweaks. Would I do anything differently? Yeah, if I'd had a bottle of Nectar Imperial on hand at the time, I'd have tried to work it in. Otherwise, I think it came out pretty good.
A pint of hot sauce made from a two-year-old Moruga Scorpion ferment, blended with roasted garlic and tomato. Probably my favorite of the sauces I've made.
A pint of buffalo-style Moruga wing sauce.
A 5-ounce bottle of "Sunshine State," a hot syrup (that's right, syrup) made with lemon, tangerine, pineapple, an aged Aji Lemon Drop ferment, a splash of homemade vanilla extract, and a few whole cloves. Good for glazing grilled chicken or seafood, or (if you're like me)...pancakes.
A 5-ounce bottle of roasted garlic-thyme oil. Great for dipping artisanal bread in.
A shaker of Tom Kha powder. If you've never had Tom Kha, it's a soup from Thailand made with coconut milk, lime, galangal (alpine ginger) lemongrass, scallion, cilantro, and chiles. This one is mild because I didn't want the chiles to step all over the other flavors, but I think it worked pretty well; it tastes like Tom Kha to me.
A shaker of amped-up Korma curry powder. Take a whiff of it, and you'll see it's not your typical storebought yellow curry powder.
A vial of powder. I dehydrated the placentas from a ton of Moruga Scorpions, powdered them, and blended it with a pinch of powdered keffir lime leaf. It's hot.
Six to eight ounces each of three different jerkies. Ginger-citrus in both mild and hot (hey, ya gotta have something for the wife and kids), and a hot BBQ.
Seeds packs for fifteen of the most rare varieties in my collection.
The remainder of the box will be crammed to the gills with fresh pods. Subject to what I have available, the winner of the auction will have carte blanche; if you want larger quantities of fewer varieties to start some sauces, that's what we'll do. If you want two pods each from as many different varieties as I can fit, we can do that instead. More rare varieties are fair game, including a few accessions not even Chris has tried yet.
I also have a limited quantity of fresh passionfruit on the vines at the moment. If you're keen on trying a tropical delicacy, I can squeeze in whatever I have on hand at the moment.
My goal is to make this, hands down, the coolest box I've ever put together. Raid my stash of seeds and pods, nothing's off-limits.
Bidding will commence as soon as someone feels like it, and continue until 6 PM EST Sunday, December 20th. I will announce the auction winner at that time; please be prepared to make your donation here: http://www.donationto.com/donate/now/Christopher-Phillips-Leukemia-Fund.
I will assemble and ship the box the next day. Good stuff, for a good cause. Happy bidding!
Ouch that has got to burn 
