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Doom Rooster posted:I’ve had terrible luck this year in Texas, but I thought all of the super hots loved high temps. The instructions on my ghost pepper seeds said they won’t even germinate below 85. Are you growing in raised beds or pots with amendments in the soil? Could be a fertilizer issue.
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Oct 6, 2019 21:49
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My Thai chilis from seed did great. The habanero were plants from Lowes and they didn't produce a single pepper, they didn't even grow, I might have planted them too deep.
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Oct 6, 2019 22:08
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Atticus_1354 posted:Are you growing in raised beds or pots with amendments in the soil? Could be a fertilizer issue. Directly in the ground. We mixed in fresh top soil and 2 big bags of compost before planting, and have done a dose of liquid fish every 6 weeks since we planted in April. Tomatoes, strawberries, basil all did great right next to the peppers.
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Oct 6, 2019 22:16
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a foolish pianist posted:I spent an hour today doing this with some red savinas I've grown this summer: I just broke into these today. They're pretty delicious, nicely sour, very salty. The peppers remain really hot, perfect for adding to some vegetable soup. I think I'm going to try some more peppers this week, maybe some mushrooms and shallots also. Edit: if I never post again, you'll know what killed me. a foolish pianist fucked around with this message at 23:57 on Oct 6, 2019 |
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Oct 6, 2019 23:53
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 Heat here in NC is only helping me.
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Oct 7, 2019 01:08
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mischief posted:
I’m on mobile right now and the color of the plate/chocolate peppers caused my brain to think that was a plate of stewed beef or something, absolutely covered in raw reapers/ghosts. I was like “holy poo poo, dude is hardcore!” Those look great though, enjoy.
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Oct 7, 2019 08:46
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I took the lid off my first batch of tobasco peppers and there was a blue and black mold around the water line. I cleaned it off as best i could, along with a hazy film like substance that had drifted down into the liquid (yeast?). Is this acceptable/normal? Should I toss the batch? It smells really good fwiw.
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Oct 12, 2019 16:04
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Generally speaking, molds that are any color other than white are spoilage. Smelling good is a good sign, and the hazy film is probably fine, but if there was a significant amount of blue/black mold, I'd toss it, and I'm pretty lax about these things...
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Oct 12, 2019 16:13
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Just tried an experiment with a handful of peppers from a coworker - they were bird's-eye chilies and serranos. I made a sort of simple syrup with rice vinegar and raw sugar, some whole mustard seeds and minced garlic. Threw all that and a mason jar with quartered peppers. Also tossed in two quartered ghosts that I had left over. The whole thing has been sitting in the fridge for about 4 weeks. probably important to note that this isn't true pickling - it's just refrigerator pickling. I was too lazy to do it properly. That said, I'd consider the experiment a success - it's like a much improved version of the pickled jalapenos that are so prolific. Super crunchy, still a lot of the peppers own flavor, a decent amount of sweetness and a nice acidic bite. I thought that these would kind of turn soft over time, like some of the pickled vegetables I've made, but they still have a great crunch to them. They're like crunchy little nuclear snacks. I kind of want to try it with balsamic vinegar but the only one that I have at home right now is a DOCG that's on the pricey side and I feel like it would be a waste of good vinegar. Might give it a try with the cheap stuff eventually. Balsamic habaneros?
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Oct 13, 2019 23:23
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Got to try someone's chocolate reaper sauce at lunch today. Like chocolate as in cocoa. She made it with homemade caramel and dark chocolate and some variety of reaper. I had like a eighth of teaspoon of it on a piece of croissant and holy gently caress that poo poo put me on the loving Moon. It is the hottest thing I have ever eaten. My face felt numb for like an hour afterwards and the viscosity of the sauce made it impossible to wash down. I need to find out how many loving peppers she used because she said it was the first hot sauce she's made and she didn't even try it herself. Should probably tell her to warn people when they say they'll try it because they like spicy food...
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Oct 16, 2019 23:15
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FreelanceSocialist posted:Got to try someone's chocolate reaper sauce at lunch today. If someone had told me it was the first hot sauce they'd made, I'd probably try it thinking that it wouldn't be that hot.
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Oct 17, 2019 06:52
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(not my picture)
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Oct 17, 2019 13:48
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COOL CORN posted:(not my picture) Oof.
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Oct 17, 2019 14:01
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GeneticWeapon posted:If someone had told me it was the first hot sauce they'd made, I'd probably try it thinking that it wouldn't be that hot. That was my thinking until about 10 seconds after I had already put it in my mouth.
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Oct 17, 2019 15:33
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I think my lacto ferment is going well. Did a no added water method. Jalapenos, serranos, cayennes, habaneros, garlic rough chopped. Previously frozen. All red and ripe, destemmed, additionally cored the jalapenos a little bit. 5% kosher salt by weight. Liquid from a single Fage yogurt added. Been going a week and it smells pretty strong. No visible mold or anything. My first time fermenting anything except preserved lemon I did once. I'll be interested to see if this makes me abandon my cook it down a bit->straight vinegar method. This is enough for like 1-2 test bottles.
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Oct 17, 2019 17:23
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FreelanceSocialist posted:Got to try someone's chocolate reaper sauce at lunch today. Like chocolate as in cocoa. She made it with homemade caramel and dark chocolate and some variety of reaper. I had like a eighth of teaspoon of it on a piece of croissant and holy gently caress that poo poo put me on the loving Moon. It is the hottest thing I have ever eaten. My face felt numb for like an hour afterwards and the viscosity of the sauce made it impossible to wash down. I need to find out how many loving peppers she used because she said it was the first hot sauce she's made and she didn't even try it herself. Should probably tell her to warn people when they say they'll try it because they like spicy food... I had a reaper truffle at a chocolate shop in Asheville a couple of weeks ago, and it was hotter than any hot sauce I've ever had. It was probably the hottest thing other than the time I made a very poor choice to eat one of the reapers I'd grown raw.  That skull icon wasn't kidding.
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Oct 17, 2019 17:29
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I've got two jars going in 3% brine, 1 quart and 1 half gallon. Smaller is Thai + garlic, bigger is Habs + Thai. Still have peppers coming and still have some in the freezer, what else can I ferment with the chilli's?
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Oct 18, 2019 02:12
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COOL CORN posted:(not my picture) 
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Oct 18, 2019 03:00
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Paul Rudd on Hot Ones PAUL RUDD ON HOT ONES. OMFG PAUL RUDD ON HOT ONES He basically no-sells The Last Dab XXX and then makes history at the end. Watch it.
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Oct 18, 2019 09:26
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Yeah, I am just north of luke warm on Paul Rudd, but that is easily top 3 episodes of Hot Ones ever.
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Oct 18, 2019 22:31
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That was awesome. That's easily the best episode they've ever had in my opinion. I don't know how anyone will top that because he killed it.
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Oct 18, 2019 23:51
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That one was pretty good, but how do they coat the cauliflower? In a few of them, it seemed like it just had a few drops of hot sauce on the breading, which makes sense because I can’t imagine trying to coat the wings like you would if you had frank’s.
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Oct 19, 2019 02:30
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 Heatonist really needs to fix their shipping practices, apparently this happens all the time. I was looking forwards to that pepper x last dab, too.
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Oct 20, 2019 15:47
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nwin posted:That one was pretty good, but how do they coat the cauliflower? And it's not a wildly difficult batter; it's like, water, milk, hot sauce, flour, cumin, garlic, paprika, salt, mixed until kinda thick-ish, baked for about 20 minutes, taken out, drizzled with more hot sauce, put back in until done. My guess is Hot Ones probably cuts back on the other ingredients and sticks with just flour/water/milk/hotsauce/salt (or maybe even avoiding the milk) to get a more 'pure' version of the flavor, but I have no clue what they specifically do.
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Oct 21, 2019 15:50
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A follow-up on that chocolate murdersauce: edit: that's ONE POUND of reapers in a ~2 pint batch of murdersauce FreelanceSocialist fucked around with this message at 14:06 on Oct 22, 2019 |
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Oct 21, 2019 22:35
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Please tell Cate that she is great
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Oct 22, 2019 01:54
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Wherever that poo poo ends up being dumped is going to be declared a superfund site.
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Oct 22, 2019 20:26
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 Round two. Going to roast these on the grill I think so I don't turn the kitchen into Hong Kong. 7 Pot Primo, Carolina Reaper, Orange Butch T, CP 116, and Chocolate Douglah. I think I'm going to try to go sweet with it but we'll see. I really like the apricot based stuff Heartbreaking Dawn's has done with superhots. mischief fucked around with this message at 20:45 on Oct 22, 2019 |
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Oct 22, 2019 20:43
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I roasted scorpions last year and had to powerwash the grill afterwards. Just a heads-up.
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Oct 22, 2019 20:50
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Wow. Probably replacing this old grill next summer but I'll keep that in mind. I was going to put some good thick foil on a grill pan and go that route.
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Oct 22, 2019 20:54
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Siracha smells like a fart so I've never tried it
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Oct 23, 2019 05:55
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I picked up some Inglehoffer ghost pepper mustard and it's super nice. I wouldn't call it particularly hot, especially not ghost pepper hot but it is a nice heat on top of an already tasty mustard. I can't really find El Yucateco XXXtra hot locally so I always end up buying it from Amazon and I gotta say I do not like how El Yucateco packages and seals their bottles. Twice now I've received bottles with the shrink wrap intact but the cap has managed to come loose and leak out from under the plastic. It doesn't seem like an Amazon problem but it could be - whoever it is, someone needs to get their poo poo together.
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Oct 25, 2019 23:20
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Potential BFF posted:I picked up some Inglehoffer ghost pepper mustard and it's super nice. I wouldn't call it particularly hot, especially not ghost pepper hot but it is a nice heat on top of an already tasty mustard. It’s fantastic with pretzels. Hot enough to feel it, not so hot that you regret it.
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Oct 26, 2019 00:50
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El Yucateco XXXtra hot is so good. I make my own hot sauce but when I bottle it from the jars I blend in a little of that too. I kinda wonder if it's really as "Mayan" as the label would suggest.
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Oct 28, 2019 19:32
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Jarred up some garlic, habanero, and pineapple in 5% brine to ferment. I'm hoping to blend it up in a week or so. EDIT: Last time, I used that recipe that called for two cups of water to a half cup of salt for the brine. This 5% brine is way better - I'm getting so much more bubbling already. a foolish pianist fucked around with this message at 21:36 on Oct 29, 2019 |
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Oct 29, 2019 15:49
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Nick Offerman on Hot Ones. This is not a drill! I repeat, Nick Offerman on Hot Ones!
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Oct 31, 2019 18:12
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I got my Last Dab XXX and it’s really good but holy Christ it’s hot. I put a pretty generous amount on some pizza and there were some tears. Manageable but it definitely got me in a way most sauces don’t.
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Oct 31, 2019 18:17
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Doom Rooster posted:Nick Offerman on Hot Ones. This is not a drill! I repeat, Nick Offerman on Hot Ones! They're really bringing it with regards to the guests this season. Maisie Williams last week was great, too.
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Nov 2, 2019 15:34
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So we put a buncha green-thru-orange habaneros, carrots, and garlic into a couple big glass bowls and weighted em down and did the whole lacto-fermentation thing. It's been 7 days and it's smelling awesome, just wanna know what we should be on the look-out for regarding stuff that will blind/paralyze us since we've never done this before  Doom Rooster posted:Nick Offerman on Hot Ones. This is not a drill! I repeat, Nick Offerman on Hot Ones! 
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Nov 2, 2019 20:42
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If you see the brine turn kind of cloudy/wispy and get some white stuff growing in it, that's kahm yeast. Won't hurt you, but when I run into it I tend to strain everything out, give it a quick rinse in cold water, then re-pack it with fresh brine. Any time I see anything other than that or if it starts smelling off, I lean towards tossing the batch. Usually, I catch that stuff super early and just rinse/repack. Never gotten sick.
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Nov 2, 2019 21:11
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