Doom Rooster posted:So, this spring when I went to the garden center to pick up herbs and peppers to plant, I saw Ghost Pepper plants for $1.50. I pretty much went "Hahahahaha, why not? This will be funny!". Zero fruit for 6 months, and now all of a sudden, the plant exploded with flowers about a week ago, and now I have about 2 dozen baby ghost peppers that should be ripe in about 10 days, assuming we don't get a cold snap in Austin. I am generally a "sriracha is the perfect level of spice" kinda guy, so I am not sure what I should do with them... Blend them into a puree, fold it into pastry cream and pipe it into small cream puff shells. Serve them to friends but let them know that there is a secret ingredient.
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Oct 22, 2014 02:16
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| # ¿ May 1, 2024 14:11 |
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Doom Rooster posted:They are the chocolate colored ghost peppers... "Chocolate" mousse may need to happen... Another tip if you want to be really diabolical. I pulled this once on a group of friends with some white habanero spiked ones. Present a plate of them and tell them that one of them contains a secret ingredient, then ask who wants to go first. After your brave volunteer is done having their fun with it you tell everyone else to dig in. However, all of them are spiked with the habanero. But! One of them also has a maraschino cherry or something like that at the center, and that is your secret ingredient. 
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Oct 23, 2014 13:24
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atomicthumbs posted:Hot sauce update: it tastes good. My dad's review consisted of "God drat" and "you are a worthy successor" (he enjoys telling me about when he made what his friends called "burn-your-rear end-off sauce" and he had to dip his hands in a pot full of milk to get them to stop burning). Congrats on your sauce. You really should wear some disposable powderless gloves when handling really strong peppers, a box of them isn't very expensive and they have other uses in the kitchen.
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Oct 28, 2014 23:08
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