Turbo-1's HOT STUFF


by Astronuc
Tags: evo, food, recipes, turbo, turbo1
Borek
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#667
Nov11-11, 04:22 PM
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Peter peppers:



I think they fail to rise up to expectation.
Evo
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#668
Nov11-11, 04:33 PM
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Quote Quote by Borek View Post
Peter peppers:



I think they fail to rise up to expectation.
Maybe add viagra to their water, although, I can see the resemblance.
Borek
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#669
Nov11-11, 05:16 PM
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No doubt there is some resemblance - but apparently pictures shown by sellers are either photoshopped, or peppers were selected from very large crop. I had about thirty or forty peppers - and they mostly looked like these two. One plant had crippled fruits, short and twisted. But they were not more phallic, they were just ugly looking.
Evo
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#670
Nov11-11, 05:34 PM
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Oh, they're rare. I may try my hand at them next year, but they're very hot.

The pepper is considered very rare, and its origin is unknown.[2][3]
http://en.wikipedia.org/wiki/Peter_pepper
rhody
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#671
Nov11-11, 06:18 PM
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Quote Quote by Borek View Post
No doubt there is some resemblance - but apparently pictures shown by sellers are either photoshopped, or peppers were selected from very large crop. I had about thirty or forty peppers - and they mostly looked like these two. One plant had crippled fruits, short and twisted. But they were not more phallic, they were just ugly looking.
Nice photo's Borek,

What background, lighting do you use ? More important what kind of camera do you use ? I saw your trip photo's earlier this year, some shots were stunning. Did you bounce the flash as well ?

Rhody...
rhody
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#672
Nov11-11, 06:25 PM
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Quote Quote by Evo View Post
Oh, they're rare. I may try my hand at them next year, but they're very hot.

http://en.wikipedia.org/wiki/Peter_pepper
Evo,

Have you tred a tiny morsel of a ghost pepper ?

Rhody...
Borek
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#673
Nov12-11, 03:24 AM
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Quote Quote by rhody View Post
What background, lighting do you use ?
Just a large (100cmx70cm) black paper for the background, combination of flashes for lightning.

More important what kind of camera do you use ?
EOS 7D, various lenses. We occasionally discuss our gear in the photography threads, and if you want to continue this discussion it will be better to move there.

Did you bounce the flash as well ?
Yes, but I am not sure about details of this particular shot. I simply don't remember. Two basic setups I am using are two side flashes bounced from the ceiling or two side flashes with umbrellas. Judging from the shadows it was the ceiling variant.
rhody
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#674
Nov15-11, 06:06 PM
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Thanks Borek, if I need more help I will continue discussion there.

Now, onto the ever escalating arms race in the war to produce ever hotter variants of the hottest peppers. The latest entry: HP22B grown by Ed Currie of Rock Hill, South Carolina. It has been measured at 1.5 million scoville units but not independently verified by the Guinness Book of records.
But Calloway says Currie may be on to something trying to develop high-level capsaicin peppers for cancer research.

“The unique thing about Ed’s peppers[is that] as a generator of capsaicin they are much more efficient than other peppers,” Calloway says.

More capsaicin means more cancer-killing potential. Dr. Calloway has been helping Currie test the capsaicin in his peppers for a few years, and says he thinks Currie may indeed have the world’s hottest.

A pepper’s heat is measured in Scoville units. The one Ed has to beat, the Trinidad Scorpion “Butch T” from Australia, measures 1.4 million Scoville. Dr. Calloway says Ed’s Guinness pepper, on average, measures 1.5 million Scoville. For comparison, a regular jalapeño is somewhere in the neighborhood of 2,500-5,000 Scoville.

So, what happens when you eat such a hot pepper?

“Your heart will race, you’ll sweat,” Currie says. “You might shake, you might throw up. But once it gets into your blood stream and gets into your brain the capsaicin releases the same endorphins that narcotics do. So you get a euphoric feeling.”
Currie, a banker by day, says:
“After God, and then my wife - family, friends, peppers,” Currie says.
I have to hand it to him, he has the passion...

Rhody...
rhody
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#675
Nov16-11, 02:15 PM
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I am pretty sure I have a problem. I think I have ants in the dirt for my three indoor pepper plants, and I want to get rid of them without contaminating the plant and ruining the peppers. Any suggestions ? I could put ant food traps in them, and put the pots in a big pan and fill the pan with ant killer to keep them from escaping. I am looking for a natural way to rid myself of them for the winter. Ideas ?

Rhody...
Ms Music
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#676
Nov16-11, 02:44 PM
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It obviously depends on the type of ants, but since I had ant issues at my rental house (that one time set up residency in a pot) I will offer this bit of advice.

http://www.biconet.com/crawlers/terroant.html

What I had are apparently called "odiferous house ants" or "pine ants", as when you pinch them they smell like pine. I had called a pest eliminator company after completely giving up, and they told me I didn't need them to spray, that I only needed the Terro. Works like a charm. No other trap had enticed these ants. But if it isn't the same ant, it may not work. If so, hopefully someone else can help. But that is my two cents of advice.

Ps, I love that pest elimination company! They COULD have charged me 150 or more and sprayed. Good, honest people.
turbo
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#677
Nov16-11, 02:45 PM
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Terro baits work well. They are sugar-water and borax - no toxins.
rhody
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#678
Nov16-11, 02:51 PM
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Thanks Ms_Music, Turbo,

I have ant traps now, not sure they are sugar water and borax, but I will try a few, they have clear tops and 5 or 6 entrances to take the bait, I will put some in the dirt with them. If that doesn't work, then surrounding the pots with a "moat of death" is the next best idea I can think of. I am glad these things can't hop or fly.

Rhody...
Ms Music
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#679
Nov16-11, 03:00 PM
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Just had another thought. If you use the Terro baits, put something down (plastic, foil) to protect any surfaces. The syrup is nearly impossible to get up if it spills accidentally and dries. Said from experience. *blushing*

Also, if they ARE odiferous house ants, Terro is the only bait that will work.
turbo
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#680
Nov16-11, 03:10 PM
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Terro baits are cheap and safe and they work very well. The best thing about them is that if the ants have a colony that is out of your sight, the borax still works because the ants take that sugar-water to their nest-mates and share it, so they all will die in a couple of days. You can't get that kind of performance out of direct-application poisons.
Evo
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#681
Nov16-11, 08:21 PM
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Quote Quote by turbo View Post
Terro baits are cheap and safe and they work very well. The best thing about them is that if the ants have a colony that is out of your sight, the borax still works because the ants take that sugar-water to their nest-mates and share it, so they all will die in a couple of days. You can't get that kind of performance out of direct-application poisons.
My mom used to make her own borax baits when I was little.
rhody
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#682
Nov17-11, 06:27 PM
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More ghost peppers, red, red-green and chocolate for sale:



Creativity knows no limits, see below:
A small local distillery called dryfly may work with me to produce a ghost pepper vodka early next year. I am trying also to work with Ben and Jerry to make a ghost pepper ice cream and finally one of my buddies who owns a pizzeria called Pudge Brother may make a ghost pepper pizza to enjoy with Ice Beer.
Rhody...
Evo
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#683
Nov17-11, 07:30 PM
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Quote Quote by rhody View Post
More ghost peppers, red, red-green and chocolate for sale:



Creativity knows no limits, see below:


Rhody...
Darn, I owe you $80 Rhody. Do these people sell many at that price? Tha's crazy!
rhody
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#684
Nov17-11, 08:19 PM
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Quote Quote by Evo View Post
Darn, I owe you $80 Rhody. Do these people sell many at that price? Tha's crazy!
I am as amazed as you Evo. Yes, he must, people are passionate about these crazy peppers. You see it in the constant effort to cultivate even hotter varieties. They are time and labor (mild) intensive to grow, and once ripe they don't last long unless you freeze them like Turbo suggests (dry them good and triple bag them and put in the freezer). You are seeing the beginning of the acceptance and diversification of them into our food chain. My last post reflects what people are willing to try to find a niche in the market. Hey, I wish them well in their endeavors.

From what I have seen after e-mailing three or four folks who grow these, they all are passionate and creative. Pretty amazing to watch unfold before you, isn't it ?

Rhody...


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