Aces High Bulletin Board
General Forums => The O' Club => Topic started by: 68ROX on June 29, 2007, 12:54:09 PM
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My family has grown all varieties of peppers since before the Civil War. Some folks only like the mild ones (Banana) and I love 'em all.
I'm currently growing Habeneros & Jalepenos, some plants are more than 4 years old.
Three Habenero plants (4 years old and over 3 feet high) are so laden down with peppers right now that they are almost tipping over.
Next year: Tobascos, Cow's Horn get added.
I make my own homemade hot sauces (12 different kinds), and going from plant to bottle in less than 8 hours yields some REALLY tasty sauce.
Anyone else a pepper farmer?
If anyone wants to trade seeds at the end of the season, let me know, and we'll work out a seed exchange.
All types of peppers count!
Pepperheads of AH, UNITE!
BTW: Sad to say, but seeds of American origin can only be shipped within the USA, foreign seeds cannot be sent here and American seeds cannot be legally sent to other countries by US postal, USDA, and other federal laws and regulations.
68ROX
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Red Hot Chili Peppers used to be my favorite.
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You can put Red Hot Chili Peppers in the CD player...
But how about a little "Jalepeno Caribean Sweet Mean Green & Garlic Sauce" on your Lutefisk there Nielsen?
Ya might like it!
68ROX
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Have to try lutefisk first tho. Not many norwegians have tried it. :)
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< loves peppers the hotter the better :aok
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Wouldn't it be nice, Nielsen, If you could drive down to Storgata Circle In Porgrunn and pick up an order of REAL American Chili....and buy a bottle of HOT SAUCE to drown it in?
MMMMmmmmmmmmmmmmmmm
68ROX
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Originally posted by 68ROX
My family has grown all varieties of peppers since before the Civil War. Some folks only like the mild ones (Banana) and I love 'em all.
Holy crap you must all be REALLY old.
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Originally posted by 68ROX
Wouldn't it be nice, Nielsen, If you could drive down to Storgata Circle In Porgrunn and pick up an order of REAL American Chili....and buy a bottle of HOT SAUCE to drown it in?
MMMMmmmmmmmmmmmmmmm
68ROX
LOL... yup. I can buy some canned crap, but in Oslo there are some places were you can get it :D
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my father in law grows some peppers that I swear you can feel the skin blistering in your mouth if you take a bite of one.
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Rox, do you get into the soil science of it at all...? A friend of mine does and insists that an alkali-rich soil makes the peppers even hotter.
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The hottest peppers in the world are wild bird peppers, called so because they are eaten by birds (who are not affected by the hot parts of peppers), and the peppers flavor their meat and predators won't eat them. The hottest in the world is the Wild Desert Tepƨn Pepper, which can be found here: Hottest Peppers in World (http://www.batnet.com/rwc-seed/Pepper.worlds.hottest.html) Jamaican Scotch Bonnet are also very hot, they are hotter than Habanero, but they are also a type of Habanero. We grew them in the greenhouse this year. Little hint aboot making hot sauce: Dry yer peppers fer a year, it makes them even hotter. Just put them up on a string on the ceiling, and let them hang fer a year, and they'll get even hotter. If you put one in yer mouth and chew it, yer face will look like this> :o
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Also, the warmer you keep yer peppers, the hotter they are. If you give them warmer nights than usual, they will turn out hotter.
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not a pepper farmer here, but i like to eat that HOT stuff,
right now testing seasonings from Blair's: Sudden Death and
After Death Sauce, and i like it alot this is really INCREDIBLE HOT.
I especialy like the Habanero taste, blairs have Habanero chips
i dont know any hotter chips on earth! hehe
We grow cucumber and tomatoes in our Garden, not much,
just for our own use. I really would love to try to seed real Habaneros
but i'm not really sure how and where to get them, have to study that a bit.
68ROX you sell your hot sauces ??
R
Gh0stFT
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Originally posted by Dux
Rox, do you get into the soil science of it at all...? A friend of mine does and insists that an alkali-rich soil makes the peppers even hotter.
Definitely!
Not so much "hotter" on the Capsicum Scale...but the plants will THRIVE better.
Hot peppers THRIVE in an alkali soil...the Carribean, Central & South America have this characteristic due to past volcanic ash.
I try and duplicate this by mixing 10-15% wood or charcoal ash into the yard mulch...THEN in goes the Iron tinged Arkansas soil. Throw a few worms in to do the underground work for you.
I do this in every 5-gallon bucket I plant.
Rocks and sand go into the bottom 10% of the bucket for drainage, and a hole drilled in the side near the bottom for drainage every 4-5".
Bring the bucket inside (a garage will even do if temps do not get below say, 40 F) and within 3 years you will start to have a pepper "tree".
I've seen some get to 6-7'.
Good Luck!
68ROX
Bruce
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Originally posted by McFarland
Also, the warmer you keep yer peppers, the hotter they are. If you give them warmer nights than usual, they will turn out hotter.
Also true.
Some goofy facts about pepper plants:
They put out blooms when daytime temps are LESS than 86 F and no lower at night than 68F.
If it's hotter than that, the plants start dropping blooms and will not put out new ones. If it's cooler than that, they will not bloom at all.
Regular plant stem and leaf production will continue as normal until nightime temps get cooler than say 50F.
If you have plants in buckets like I do, you have total control over the environment.
In the Spring, I put my buckets in direct daytime sunlight, and water ONLY when they get "wilty". By this time of year, I've already gotten the only peppers I will get for the first crop of the year, so I ween the plants into partial shade so they do not stress as much.
"Stressing" them with heat and less water (like New Mexico's climate) will make them slightly "hotter" on the Capsicum Scale of "hot flavor", but only slightly.
By August, when the temperatures are right for my second crop, I only put them back in direct sunlight after the daily normal temp goes below 90F. The second crop of blooms begin and I get yet ANOTHER crop of peppers off the same plants.
They are ready by Thanksgiving, when I bring them all indoors, where they will "hibernate" (ya do have to water them when they need it) until next Spring.
You are only limited to how many 5 gallon buckets you can safely store indoors for the winter.
And to the poster who said I was OLD, you are right...I'm DIRT's DAD!
:aok
68ROX
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How do you define alcali-rich soil?
And how cold may the climate be for peppers?
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Originally posted by Gh0stFT
I really would love to try to seed real Habaneros
but i'm not really sure how and where to get them, have to study that a bit.
68ROX you sell your hot sauces ??
R
Gh0stFT
Hi Mr Ghost <>!
Rather than go with "plant seeds" from the store, go get a couple of Habeneros at the store, and cut away the pepper and let the stem with the seeds dry on a sunny window sill. You will have all the seeds you need for next year...same for any kind of store bought pepper at a fraction of the cost of packaged seeds. Or..contact me and I will send you some free (you are in the USA, right?).
Ya know those EXPENSIVE Dutch Yellow Sweet Peppers? Buy ONE, SAVE THE SEEDS, and grow 'em yourself! A buck a pepper is highway robbery!
You can also safely assume you won't be growing somones' garden tainted hybrid, as pepper plands are BAD to hybrid with any other pepper plants within a mile or so (thank you BEES).
I just made a fresh batch of "Jalepeno Sweet Mean Green with Garlic" (Jalepenos, Brown Sugar, Garlic, Sweet Basil, + secret Ingredients (NO addditives!), if that sounds good to you, contact me via my ID info or post here for my email and I will send you a 6 oz bottle for free.
I don't sell it now (I am in negotiations with a regional bottler to start my own line of sauces) but I do give it way to friends sometimes. If ya like it, compensate me fer the postage....if ya like it and don't tell me, that's ok too.
I'm an AFLAC insurance guy....a couple of bucks postage won't break me ;)
68ROX
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Originally posted by Angus
How do you define alcali-rich soil?
And how cold may the climate be for peppers?
Hi Angus <>
Alkali refers to a soil condition (much like Iceland) where there is volcanic activity, and soil that has a higher level of volcanic ash (somewhat acidic).
You CAN recreate this in your area by adding 10-15% wood or charcoal ash to the potting soil in your planting, you also have access to PEAT, which is good in the soil mix for getting your plants to REALLY take off.
May I suggest using 5 gallon (US) sized pots (see above posts) so you can have a longer growing season by bringing the plants indoors during your winter.
Also, your longer "days" of light in the summer will help, as your plants will "THRIVE", as you can trick them into thinking the day is longer than it actually is.
Bring them inside during your Winter, and you can have another crop next year with the same plant.
Tell Bjork I said hello!
68ROX
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Saw this article and remembered this pepper-head thread and thought you guys might take interest.
So here's a new habanero submitted for your consideration..
Regards,
Sun
New Habanero Blasts Taste Buds -- And Pepper Pests
"Science Daily — The super-hot, bright orange TigerPaw-NR habanero pepper offers extreme pungency for pepper aficionados, plus nematode resistance that will make it a hit with growers and home gardeners.
TigerPaw-NR, a new habanero pepper developed and released recently by ARS scientists, is highly resistant to many important species of root-knot nematodes and is among the spiciest peppers ever developed. (Credit: Photo by Stephen Ausmus)
Plant geneticist Richard L. Fery and plant pathologist Judy A. Thies at the Agricultural Research Service (ARS) U.S. Vegetable Laboratory, Charleston, S.C., put the pepper through three years of greenhouse and field tests before determining, in 2006, that it was ready for commercial fields and backyard gardens.
So how hot is this habanero?
Tests using the standard Scoville Heat Scale show that TigerPaw-NR scores a fiery 348,634. Habaneros typically score 100,000 or higher, compared to the 3,500 to 5,000 range of jalapenos, for instance......."
Full article:
http://www.sciencedaily.com/releases/2007/07/070709104115.htm
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I love hot peppers and fresh tomatoes, but I hate gardening. Was forced to do it when I was a kid and it just has no appeal to me now. BTW, drier soil and growing radishes nearby will increase the heat exponentially.
Any of you guys want to supply some free salsa I'll be glad to volunteer my services as judge.:D
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Originally posted by McFarland
The hottest peppers in the world are wild bird peppers, called so because they are eaten by birds (who are not affected by the hot parts of peppers), and the peppers flavor their meat and predators won't eat them.
I can vouch for this.
I used to have an african gray parrot and in its feed would be hot peppers.
(though I found AG's will eat just about anything including chicken)
Anywho
When I fed it I usually just grabbed a handful and plopped it into its feeder dish.
Occasionally I'd forget to wash my hands and sometie later would be eating some sort of finger food (chips fries etc.) and get a very hot surprise. :eek:
on one occasion I had an itch near the corner of my eye. YOWZA!
Dont know how it effected the meat or not. as I didnt eat it LOL
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Originally posted by rpm
I love hot peppers and fresh tomatoes, but I hate gardening. Was forced to do it when I was a kid and it just has no appeal to me now. BTW, drier soil and growing radishes nearby will increase the heat exponentially.
Any of you guys want to supply some free salsa I'll be glad to volunteer my services as judge.:D
Got some genuine Beefsteak Jersey Tomatoes growing in the garden as we speak.
I wanted some earlygirls but couldnt find any anywhere this year and forgot to buy seed so the tomatoes arent quite ripe yet.
Pop by in a couple weeks though..
Tomatoes is the one thing Jersey does right. You can grow them quite well in other areas. But like Iowa Corn and Florida oranges or Cuban Tobacco and probably Texas Chilli peppers.
Grown elsewhere they just arent quite the same or as good.
ITs like God said. "OK this should be grown here, and that should be grown there.
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I was making a batch of Habenero hot sauce a few years ago, and after chopping the peppers (and handling the seeds)....while the sauce was cooking...had to go to the bathroom.
About 2 minutes after that...
YAAAAAAAAAAAAAAAAAAAAAAAAAAAA aaaaaaaaaaaaaaaaaaaaaaaaaaaaa aaaaaaaaaaaaaaaaaaaaaaaaaaaaa aaaaaaaaaaaaaaaaaaaaaaaaaaaaa aaaaaaaaaaaaaaaaaaaaaaaaaaaaa aaaaaaaaaaaaaaaaaaaaaaaaa
Never make THAT mistake again!
68ROX
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Originally posted by Furball
Holy crap you must all be REALLY old.
Furball you are the dumbest person on earth.
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<>
Yikes...
You'r starting to talk about a pepper too hot for human consumption.
I'm "lucky". I can eat jalepenos whole with no repercussions, I make a habenero hot sauce, but am smart enough to use it in small doses.
Some people who attempt to eat a habenero whole suffer the effects similar to pepper spray that cops and the military use.
I can only IMAGINE the effects to those who would attempt to eat a raw Tiger Paw.
BTW: I am having photos made of some my plants in buckets to post, so when the time comes, it's not a "punt" post, it's just an update. My 4 year old habenero plants are bent over with so many peppers it's unbelievable.
68ROX
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Hot Peppers are the greatest :D
Here's a recipe you have to try that my wife makes for me.
Get yerself a big cast iron pan(If you don't have one, what's wrong with you?)
A bunch of your favorite peppers (I use Jalapena's a lot) cut in halves, lengthwise.
Onions( as many as you like)
Tomatoes(Any variety you like)
Cheese(I use Sharp Cheddar)
Mix it all together, put in oven(or on grill)
Enjoy!!!
Oz
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<
Any of you guys want to supply some free salsa I'll be glad to volunteer my services as judge>>
I just might take you up on that!
If anyone wants my salsa recipie, let me know (PM) or email me, or say so here and I will post it.
I put a bit of sugar in mine...just like my hot sauce, you tase a bit of sweet...and THEN the HEAT. You can omit it if that's not your thing. The importaint thing is to NOT go overboard on the fresh cilantro!
Yes, Jalepenos go into the salsa...but the main "heat" regulator is cayenne pepper (dry). I ask the wife to tase-test the salsa, and when she says it's hot enough....I wait for her to walk away....then put in another half cup of cayenne. ;)
The authentic Mexican restauraunt in town liked my salsa so much they now use the recipie (although they have to cater to the masses, so they go way milder on the cayenne)....within 2 months the other Mexican restauraunt started putting a tinge of sugar in THEIR salsa. Go figure.
I'll make a batch of salsa early August...usually 3 gallons at a time.
A few years ago, I'd make a batch like that and my then teenage daughters would scarf down a gallon in a few days.
At least it's good for them.
I lose weight on it!
68ROX
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Tepin (Wild) 80,000 ~ 240,000
Devil Toung 125,000 ~ 325,000
Fatalii 125,000 ~ 325,000
Orange Habanero 150,000 ~ 325,000
Scotch Bonnet 150,000 ~ 325,000
Choclate Habanero 200,000 ~ 385,000
Red Savina Habanero 350,000 ~ 577,000
Pure Capsaicin 15-16,000,000
Scoville Heat Unit Scale
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Here's another Freebie:
68ROX HOT Superbowl Cheese DIP
6 Jalepeno peppers (Stemmed and diced, INCLUDE SEEDS)
2 cans Rotel (Drained)
1 lb sausage (Made into small balls and fried/drained on paper towels)
3 containers of Velveta Pepper Jack Cheese
2 cloves garlic (minced)
Put all ingredients in large bowl and microwave on HIGH for 8 minutes (or longer) until the cheese is soft and begins to bubble.
Garnish with chopped spring onions and a dash of cayenne on top.
Serve with Frito's Scoop or tortilla chips.
Use FRESH Jalepenos NEVER CANNED! The vinegar taste will ruin the dip.
You can include a habanero or two, but if your guests arent prepared to excrete FIRE the next day, carefully DE-SEED the habeneros before including them.
Options: 2 T chili powder, 1 T dried Cilantro
If you want the best chili recipie on the planet ($20,000 Prize Winning Chili) let me know. I'll post it.
68ROX
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i once had a job working on a farm picking peppers...
1st day on the job..first break...lesson learned?
Always wash your hands BEFORE you go pee pee.
:cry
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Originally posted by 68ROX
If anyone wants to trade seeds at the end of the season, let me know, and we'll work out a seed exchange.
All types of peppers count!
No peppers on. You like tomatoes? :) oh, and how about clones instead of seeds? :)
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I have no tomatoes going this year, but will have two rows next year.
I just have the hot peppers, watermellons, and cantaloupe this year.
Both red and golden watermellons.
Another freebie...
If ya LOVE GAZSPACHO...
Ditch the green peppers the recipie calls for---use Jalepenos!
It's GAZSPACHO time!
68ROX
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I have received a quite a few PM and emails for these, so here goes:
Title: $20,000 PRIZE-WINNING CHILI
2 1/2 lb Lean ground chuck
1 lb Lean ground pork
1 c Finely chopped onion
4 Garlic cloves; finely chpd.
1 cn Budweiser beer (12 oz.)
8 oz Hunt's tomato sauce
1 c Water
3 tb Chili powder
2 tb Ground cumin
2 tb Wyler's beef-flavor instant
-bouillon (or 6 cubes)
2 ts Oregano leaves
2 ts Paprika
2 ts Sugar
1 ts Unsweetened cocoa
1/2 ts Ground coriander
1/2 ts Louisiana hot sauce,to taste
1 ts Flour
1 ts Cornmeal
1 tb Warm water
In large saucepan or Dutch oven, brown half the meat;
pour off fat. Remove meat. Brown remaining meat; pour
off all fat except 2 Tbsps. Add onion, garlic; cook
and stir until tender. Add meat and remaining
ingredients except flour, cornmeal and warm water. Mix
well. Bring to boil; reduce heat and simmer covered 2
hours. Stir together flour and cornmeal; add warm
water. Mix well. Stir into chili mixture. Cook covered
20 minutes longer. Serve hot. Makes 2 quarts.
*** I feel the chili powder is in far too low an amount for me, if your ok with it while you are taste-testing it at the end, great, but add more 2 T at a time and stir and cover for 10 mins on low until the next taste-test, repeat until you like it.
**** I also put Jalepenos in mine…adjust to taste if you also include the seeds
***** If you like it HOT…use cayenne pepper to taste
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Party Salsa
Ingredients
1 14 1/2-to 16-ounce can stewed tomatoes, well drained
1 medium onion, quartered
10 large garlic cloves
3 jalapeńo chilies, stemmed, (seeded…leave IN if you like it hotter)
1 bunch cilantro, stems trimmed (I leave the stems IN)
4 large tomatoes, seeded, quartered
1 4-ounce can diced green chilies
6 large green onions, chopped
1 tablespoon ground cumin
3 tablespoons fresh lemon juice
4 teaspoons fresh lime juice
Tortilla chips
preparation
Process stewed tomatoes, onion, garlic cloves, jalapeńos and half of cilantro in processor to chunky puree. Transfer mixture to large bowl. Place fresh tomatoes, diced green chilies and remaining cilantro in processor and blend until tomatoes are finely chopped. Add to mixture in large bowl. Mix in green onions, cumin, and lemon and lime juices. Season salsa to taste with salt and pepper. Cover and chill until cold, at least 1 hour and up to 4 hours. Serve with tortilla chips.
*** I make a double batch at a time
*** Careful on the cilantro…many folks do not like that much (I DO!)
*** Use cayenne to make salsa hotter…1 T at a time to your taste
*** I use double the lime juice in mine
*** I also put sugar in, (to taste)
****ALWAYS tastes better the next day
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God luck, Aces High PEPPERHEADS!
68ROX, Peppermeister
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Rox, next time you make a batch of hot sauce, send me a bottle? I'll pay for shipping. I don't need a bum burning sauce, just something w/ a nice kick. Do you use much vinegar?(hoping for a "no")
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Originally posted by SteveBailey
Rox, next time you make a batch of hot sauce, send me a bottle? I'll pay for shipping. I don't need a bum burning sauce, just something w/ a nice kick. Do you use much vinegar?(hoping for a "no")
Vinegar & salt are a requirement for making sure it does not spoil within a day....forget tumeric.
No other preservatives are used.
I only use as much vinegar as to make the sauce a sauce, not a liquid.
I use small amounts of water and corn starch to make the sauce a sauce (i.e. Chinese Cuisine).
DO NOT pay me for anything. I don't think HTC wants folks making anything off their werbsite!
Send a request to rockradio1-AT-aol.com.
I'll send ya a 6 oz swoozie bottle fer free., while supplies last.
I only ask for feedback comments on the sauce.
I'm in talks with a bottler to have my own brand.
I hope to have it on the shelves early next year.
68ROX
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Originally posted by 68ROX
Vinegar & salt are a requirement for making sure it does not spoil within a day....forget tumeric.
No other preservatives are used.
I only use as much vinegar as to make the sauce a sauce, not a liquid.
I use small amounts of water and corn starch to make the sauce a sauce (i.e. Chinese Cuisine).
DO NOT pay me for anything. I don't think HTC wants folks making anything off their werbsite!
Send a request to rockradio1-AT-aol.com.
I'll send ya a 6 oz swoozie bottle fer free., while supplies last.
I only ask for feedback comments on the sauce.
I'm in talks with a bottler to have my own brand.
I hope to have it on the shelves early next year.
68ROX
Sounds great, Rox! I'll send you a note. Add me to your list of taste testers. :)
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I used to grow some peppers (and citrus), until I moved to SF. No space for a garden, and even in buckets, it's 55-60 degrees here year round--less than ideal.
I made sauce one year from habaneros...WAY to freakin' hot. In fact, I was crying the entire time I was working in the kitchen. They were something special. :D
When I get to a nicer climate, I'll get in touch with you and beg for some starter seeds :)
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Best of luck to you, 68ROX on your own brand!
ScienceDaily is one of my Firefox homepage tabs and I noticed they posted another pepper article (must be pepper month).:D
Ancient pepper history.
Interesting.
Regards,
Sun
http://www.sciencedaily.com/releases/2007/07/070709171645.htm
Ancient Americans Liked It Hot: Mexican Cuisine Traced To 1,500 Years Ago
"Plant remains from two caves in southern Mexico analyzed by a Smithsonian ethnobotanist/archaeologist and a colleague indicate that as early as 1,500 years ago, Pre-Columbian inhabitants of the region enjoyed a spicy fare similar to Mexican cuisine today. The two caves yielded 10 different cultivars (cultivated varieties) of chili peppers........
In the cave deposits, we can see excellent documentation for the sophistication of the agriculture and the cuisine at this point in time," Perry said. "You don't grow seven different kinds of chilies unless you're cooking some pretty interesting food..."
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Good stuff & good post!
There is evidence that the ancient Mayans cultivated habeneros (as well as other peppers and foodstuffs) on their famous floating hydro-pod farming.
There are a couple of Mexican habenero hot sauces today that claim to be from ancient Mayan recipies. I have tried one brand (a couple of bottles) and it is VERY good.
Habenero sauces (as mentioned above) even my own tends to be satanically hotter than heck! Have PLENTY of ventilation when you make it or the family starts coughing and horking up loogies like the world is ending.
I prefer the jalepeno based sauces, as they have great taste, yet all the heat you need.
It's all up to individual tastes, though...
68ROX
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Originally posted by SirLoin
i once had a job working on a farm picking peppers...
1st day on the job..first break...lesson learned?
Always wash your hands BEFORE you go pee pee.
:cry
:rofl :rofl :rofl :rofl
Oz
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On my weekends in Korea I'd work with my Sister-in-Laws clearing Pepper Fields. Hard work to do, a Community effort. Families working together. An Awesome thing. It's really a party in the making. Working hours together, stripping peppers from the plants to make KimChi.
Then Mother Nature politely makes you turn yer back to pee and makes you race across a pepper field in search of cold water...howling like a cat shut in a car door....
The women would laff and cry upon my return... LMAO.
You want Hot Peppers? Really HOT? The Peppers that make you call 9/11 cuz yer poopin nothing but HOT lava? Asian Hot Peppers are the ones!!!!
I'd place Asian Peppers against Latino Peppers any Day!!!!
Mac
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It's a great concept... How much sugar water does it take before you can detect (detect!) the heat.....?
Example - one part of pepper in 1000 parts of sugar water is 1000 on the Scoville Scale (Scoville Units). This would mean that the pepper is weak, easily diluted to the point of not being detectable with but a little bit of sugar water. This is something like a bell pepper.
Jalapenos, as stated above, hit around 5000 Scoville Units.
Habaneros can rock your world at 250,000 to 350,000......
But, grab your socks, pure capsaicin scores 500,000..... Meaning, you need 500,000 parts sugar water to hide 1 part pure cap....
I found it online at
http://www.firegirl.com/hs1154.html
Yeha.
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Actually, pure capsaicin is 15 - 16 million on the Scoville scale. At least every site I've found it is. And Habaneros are in the 500,000 area of the scale.
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Originally posted by TalonX
It's a great concept... How much sugar water does it take before you can detect (detect!) the heat.....?
Jalapenos, as stated above, hit around 5000 Scoville Units.
Habaneros can rock your world at 250,000 to 350,000......
http://www.firegirl.com/hs1154.html
Yeha.
It is ALL up to TASTE.
When it comes to salsa, I personally start with a cup of white sugar (you can use brown if you are a purist) and add a quarter cup for every three gallon batch I make....AFTER every 20 minute taste test.
STOP when you are happy with it, because tastes will; amplify with every ingredient after you bottle/can and refidgerate it.
As many people are not used to a slightly sweet salsa, some people do not want much sweet at all, so it up to your own personal taste tests.
I personally like it where I taste the "sweet" first, and 2-3 seconds later feel the "heat".
There are still those out there who think that store bought salsa (made for the masses) is AWESOME....(Cod have mercy on their tastebuds)...
Be carefull with: fresh cilantro, heat, and sugar. Those are the three that will make or break your salsa.
If you want restaraunt quality salsa.....give the reicpie above 3-4 tries before you are happy with the final outcome.
MAKE NOTES on your recipie as to your own personal preferences.
You will end up with gallons of salsa that make your mouth water, and amaze your guests!
PS>..Unless you have NO guests or friends, DO NOT use Habeneros in your salsa....most folks cannot handle the heat.
68ROX
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Originally posted by 68ROX
PS>..Unless you have NO guests or friends, DO NOT use Habeneros in your salsa....most folks cannot handle the heat.
68ROX
Or if you DON'T WANT to ever have guests or friends again, add habaneros. Add lots of habaneros. :t
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Completely nice! Thanks for the recipes!
:D
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No problem, TXMom <
>
BTW: I guess you COULD put Habeneros in the salsa, but you would have to very carefully de-seed them.
As with ANY hot pepper, the HOTTEST part is the seeds.
If you LOVE pepper TASTE, but are a little woosy on the HEAT part, simply de-seed them.
DO NOT touch your eyes, ears, or other sensative body part until you have washed your hands VERY WELL.
68ROX