|
Post by hackerberry on Oct 4, 2010 10:47:58 GMT -5
Oh man I can't even come up with a clean comment for that pepper! I really can't! I have been trying to come up with something funny to post but I just can't keep it even remotely clean. Guess I will just have to pass on this one! Haha, sometimes it's best to just say nothing at all. ;D Unless it's... Peter Piper picked a peck of pornographic peppers. dvg Hehe, got me some Chilly Willy seeds from their site. hb
|
|
|
Post by tom on Oct 4, 2010 15:25:46 GMT -5
Oh i wasnt asking for you to do all the job, but the URL are welcome I just dug up my Aji Amarillo, we will see how they will survive on a windowsill until next summer.
|
|
|
Post by dvg on Oct 5, 2010 0:47:55 GMT -5
Oh i wasnt asking for you to do all the job, but the URL are welcome I just dug up my Aji Amarillo, we will see how they will survive on a windowsill until next summer. Haha, no problem Tom. I'm going to try and use the same info for overwintering my potted peppers. I looked up the Aji Amarillo that you have there. Survey says they are one of the most delicious eating peppers. Hope you have better luck with yours next year. Now, getting back to Super-Hot peppers, I ordered these two strains of pepper seeds from Pepperlover.com today. These two peppers are considered by some Chili-heads to be the absolute hottest available out there. When they are cut in half, they have a layer of capsicum oil covering the inside cavity of the pepper, that looks like melted butter. Check out the links to these two bad boys: pepperlover.com/index.php?page=shop.product_details&flypage=flypage.tpl&product_id=111&category_id=17&option=com_virtuemart&Itemid=4pepperlover.com/index.php?page=shop.product_details&flypage=flypage.tpl&product_id=103&category_id=17&option=com_virtuemart&Itemid=4Now I seriously doubt I could eat a whole pod of either one of these peppers raw. But I suppose if I were to mince one up, strain it and put it into a spray bottle with some water, as long as I stayed downwind and out of harm's way, it would make a very effective insect repellent. I bet those pesky critters would be fleeing Dodge before sundown, faster than a Christian Youth Group exiting a Black Metal Concert. dvg
|
|
|
Post by mabudon on Oct 5, 2010 1:17:33 GMT -5
Dammit DVG, you are gonna kill me yet- I have been looking at the forums Bonfield linked earlier (thanks for that!) and reading reviews of hot peppers and sauces and all manner of things hot pepper related and about 20 minutes ago I went and got my bottle of El Yucateco XXX Habanero (pretty damn hot sauce, made from an aztec recipe with no colouring or anything, delicious) and slathered it on some pizza. Once finished scarfing that down I returned to the computer and now, with my face sweating so hard I can barely see, I come here and read this. Now I know it is only a matter of time before I am eating them damn things thanks to you. May the gods have mercy on your soul you twisted, twisted man
|
|
|
Post by tom on Oct 5, 2010 7:36:21 GMT -5
dvg: haha often i wonder how many chilehead are in fact die hard masochist (surely mostly all lol). I dont think i would even dare to grow them (well, not with a kid around)
|
|
|
Post by dvg on Oct 5, 2010 15:57:55 GMT -5
Mabs, did your hot sauce come with a warning label? A lot of the really hot ones do come with a warning now, just to try to avoid liability issues in case some one hurts them self or does something else equally regrettable. dvg: haha often i wonder how many chilehead are in fact die hard masochist (surely mostly all lol). I dont think i would even dare to grow them (well, not with a kid around) Yeah, there is no doubt that these Chile heads are feeling a bit of pain there. Even though they do build up somewhat of a tolerance to hot stuff, their pain while eating some of these Super-Hots is clearly evident in the videos they post on You Tube. I guess the payoff for them is the street cred they might gain from posting as well as the massive inrush of endorphins their brains produce to help quell the pain they are subjecting themselves to. dvg
|
|
|
Post by dvg on Oct 7, 2010 16:33:15 GMT -5
Was able to snap a pic this afternoon of the Habs coloring up nicely. It's a balmy 23C outside today, but I think their outside days are numbered and they will soon have to be moved inside until they can safely be put outside again next spring. dvg
|
|
|
Post by mabudon on Oct 7, 2010 17:11:35 GMT -5
Man I LOVE the colour of nuclear fire, if I had a fancy sports car it would definitely be painted up in a sweet 2-tone black and habanero yellow-orange
|
|
|
Post by dvg on Oct 7, 2010 17:54:40 GMT -5
Man I LOVE the colour of nuclear fire, if I had a fancy sports car it would definitely be painted up in a sweet 2-tone black and habanero yellow-orange Haha, and no doubt be one smokin' set of hot wheels! dvg
|
|
|
Post by dvg on Oct 7, 2010 19:39:41 GMT -5
And one last pic before I put these plants in for the winter. This is my pot of Jalapeno peppers. Kinda hard to see them all since they haven't turned red yet and I had earlier picked most of the bigger ones. I did spy a couple that are just starting to get a tinge of red to them. They might not be the biggest or the bestest, but they're mine. ;D dvg
|
|
|
Post by dvg on Oct 9, 2010 22:19:52 GMT -5
dvg: haha often i wonder how many chilehead are in fact die hard masochist (surely mostly all lol). I dont think i would even dare to grow them (well, not with a kid around) Tommy you might be partly right. Here is a link to an interesting article that appeared in the NY Times taking a look at the pleasure chilie heads derive from eating painful chilies. www.nytimes.com/2010/09/21/science/21peppers.html?_r=2&ref=scienceNow there's some food for thought, eh. And to see a legendardy chilie head in action, this is Neil from The Hippie Seed Company, who tests all of his seedgrown plants before he sells any seed, eating a Trinidad Scorpion Butch T Strain, no doubt one of the nastiest, hottest peppers on the planet. www.youtube.com/watch?v=cy-KZ1XuxpY&feature=player_embeddedDon't try this at home kids! dvg
|
|
|
Post by dvg on Oct 12, 2010 17:58:22 GMT -5
One last pic of a ripened Habanero, still on the vine. Going to be starting some pepper seeds over the next few weeks to get a head start for next year. Really looking forward to seeing how this project turns out. dvg
|
|
|
Post by tom on Oct 12, 2010 19:21:05 GMT -5
|
|
|
Post by dvg on Oct 13, 2010 11:36:21 GMT -5
Thanks for the link Tom. Just goes to show how much these plants can be cut back at the end of the year...and maybe deveop some bonsai skills at the same time. Was actually looking at doing some succulent bonsai with some of my Bursera, Commiphora and Boswellia plants, and might even add in a chile plant or two now. Just got a few Habanero and Jalapeno chiles this year and have cooked with a few, but mostly just eat 'em raw. Next year i'm hoping to make some chile powders, salsa and hot sauces and will probably still have enough leftover to give away. You should be okay with the seed shipping. I have some seeds coming from Australia and the States. The only seed restriction I have heard of so far has been shipping chile seeds from the US to the UK. But there are a lot of Chile Heads in the States to trade seeds with. And I should have a lot of extra chile seeds by next autumn. But in case you're looking, here's a link to quite a few sites that sell Chile Seeds. www.thehotpepper.com/topic/11131-ordering-pepper-seeds/dvg
|
|
|
Post by tom on Oct 13, 2010 12:28:10 GMT -5
thanks for the links ) just make me realize there's even more diversity than i first thought!
|
|