Try Turbo-1's Habanero Sauce - Hot Stuff!

[nismaratwork]

Pepper comments first, my plants stem widths are about one half the size of a Q-Tip so I decided it was time to "harden them" by running a fan a few feet away over the tops of the leaves to rustle them stimulating stem thickness a few hours every day. Will see if it works or not.

nismara,

Funny, you mention her purring, which she does, but it is so soft you have to have your ear next to her head to hear it. Another trait these cats have is that they will follow you from room to room and like to sit and watch your daily routine. She likes her belly rubbed and will let you know when it is too much by batting you away, and is not a lap cat by any means, but if you ignore her she will climb on the desk and rub her body against whatever part you make available. She does this repeatedly for a few minutes or longer if you have been away for awhile, sometimes when she does this you can actually hear her purr, but only when she does this back and forth dance. Who knows may she is trying to establish her scent on me, I am no cat expert, but it seems to make sense.

Rhody...

Yep, she's scent-marking you, and probably just being affectionate. Remember, cats are not necessarily solitary... Luna sounds like such a sweetie!

That, or you're made of catnip.

 

[Evo]

Rhody I had a nightmare about your plants. There was a sisnister group that was trying to find a *super fertilizer* for your peppers. I was kidnapped and forced to do experiments, I assume because of my experience with growing seedlings, cuttings, and grafting.

Anyway a crazy dream, but the stuff was amazing, the seeds sprouted within a few hours, leaves by night, blooming the next day... then I woke up.

 

[nismaratwork]

Rhody I had a nightmare about your plants. There was a sisnister group that was trying to find a *super fertilizer* for your peppers. I was kidnapped and forced to do experiments, I assume because of my experience with growing seedlings, cuttings, and grafting.

Anyway a crazy dream, but the stuff was amazing, the seeds sprouted within a few hours, leaves by night, blooming the next day... then I woke up.

Good!...

...
...
...

If you eat Bhut Jolokia in your dreams... you never wake. GHOST PEPPERS! *jazz hands*

 

[turbo]

Good!...

...
...
...

If you eat Bhut Jolokia in your dreams... you never wake. GHOST PEPPERS! *jazz hands*

Ooooooh! You BAD!

 

[nismaratwork]

Ooooooh! You BAD!

BINGO!

 

[mugaliens]

Another trait these cats have is that they will follow you from room to room and like to sit and watch your daily routine. She likes her belly rubbed and will let you know when it is too much by batting you away, and is not a lap cat by any means, but if you ignore her she will climb on the desk and rub her body against whatever part you make available. She does this repeatedly for a few minutes or longer if you have been away for awhile, sometimes when she does this you can actually hear her purr, but only when she does this back and forth dance. Who knows may she is trying to establish her scent on me, I am no cat expert, but it seems to make sense.

Rhody...

Sounds exactly like my best friend's siamese he had while growing up, except my friend's cat was a might meaner. She hissed at all strangers.

 

[rhody]

Rhody I had a nightmare about your plants. There was a sisnister group that was trying to find a *super fertilizer* for your peppers. I was kidnapped and forced to do experiments, I assume because of my experience with growing seedlings, cuttings, and grafting.

Anyway a crazy dream, but the stuff was amazing, the seeds sprouted within a few hours, leaves by night, blooming the next day... then I woke up.

Evo,

In this situation, I can't help but respond in a way I have seen you do with other subjects, both serious and trivial...

Rot row... (excuse the spelling, but hopefully you get the meaning, lol)

On a serious note: To date I have not been able to eat one quarter of one of these without resorting to cold water/milk, etc... to break up the slow burning (waxing and waning) sensation lasting ten minutes or more. I hope to be able to find a way to do so, and in so doing learn a way to control peripheral nerve hotness (if that is the correct term for it). I am always amazed at the various reactions from others, from extreme discomfort to a mere mild discomfort (or denial of it). It makes me wonder how the nervous system is able to adapt and the "heat index" or the perception of it is muted somewhat in some, more important how does this happen, and does dealing with hotness develop slowly over time. I want to discover if there is a component of mind over matter in dealing with this, and if I can somehow tap it to remove myself from the discomfort period, causing pain suppressing endorphins to be released on demand. Now that would be really cool, and useful in other situations where a similar pain is involved.

Rhody...

P.S. I am not evil because I grow ghost peppers. I am not evil because I grow ghost peppers... repeat 100 times...

 

[nismaratwork]

Evo,

In this situation, I can't help but respond in a way I have seen you do with other subjects, both serious and trivial...

Rot row... (excuse the spelling, but hopefully you get the meaning, lol)

On a serious note: To date I have not been able to eat one quarter of one of these without resorting to cold water/milk, etc... to break up the slow burning (waxing and waning) sensation lasting ten minutes or more. I hope to be able to find a way to do so, and in so doing learn a way to control peripheral nerve hotness (if that is the correct term for it). I am always amazed at the various reactions from others, from extreme discomfort to a mere mild discomfort (or denial of it). It makes me wonder how the nervous system is able to adapt and the "heat index" or the perception of it is muted somewhat in some, more important how does this happen, and does dealing with hotness develop slowly over time. I want to discover if there is a component of mind over matter in dealing with this, and if I can somehow tap it to remove myself from the discomfort period, causing pain suppressing endorphins to be released on demand. Now that would be really cool, and useful in other situations where a similar pain is involved.

Rhody...

P.S. I am not evil because I grow ghost peppers. I am not evil because I grow ghost peppers... repeat 100 times...

"Battle not with monsters, lest ye become a monster... grow not Bhut Jolokia, lest you BUUUUUURRRRNNN!'"

That's how it goes... right?

Kidding aside, you can do amazing thing with them, but... generally as a means of imparting enormous spice without altering flavor profiles. Read: KILLER CHILI.

Oh um... from personal experience: warm cream-cheese. No, it's not fun, but it's thick and coating and it's far better than milk when dealing with 'The Adversary'.

 

[rhody]

Sounds exactly like my best friend's siamese he had while growing up, except my friend's cat was a might meaner. She hissed at all strangers.

mugs,

Not this cat, she hears or evens a vacuum cleaner or a stranger and bolts out of the room. If the stranger stays away see eventually will come to investigate, however. The only time she will raise her claws is if you are playing with her and she has had enough, but gives a warning before she will scratch, she gets that bug-eyed look.

When a was a kid and had a male Siamese, Gabe, he would sit in the palm of your hand (with his butt and tail folded under) like a Christmas ornament for a long time, and meow in protest, but make no attempt to escape, which I found odd, but that was his personality, he would hiss at strangers too.

Rhody...

 

[rhody]

Well I just experienced a first, had a baby ghost pepper, just a bit bigger than a pea, but, fully expecting it to be hot as hell as usual, I shared half of it with Rhody child's boyfriend, and guess what ? If was sort of sweet with no hotness ! I am guessing that until the seeds begin to form that the capsaicin does not take root in the pepper. The last small one I ate about three times the size of a pea was very hot and it had seeds in it, not too many, but a few, and the skin and the seeds were very hot, so I learned something I didn't know about these peppers, there is a period when small when they develop their hotness. Pretty cool.

Rhody...

 

[turbo]

My wife has taken some bread with included chilies to neighbors. One of the neighbors was ecstatic.

 

[turbo]

My wife has been experimenting with the quantities of chilies, roasted tomatoes, rosemary, and roasted garlic in her herb bread recipe. The old guy next door brought his plow truck over on Saturday (and his wife came over to help shovel) to clear the end of the driveway so my wife could her car get in and out of here. The batch of seasoned herb bread she made Saturday was pretty "snarly" in terms of heat, but he was thrilled. His wife and mother-in-law don't like real spicy stuff so he doesn't get much of it. The ladies got traditional plain French bread, so the hot stuff is all his.

 

[turbo]

There's a new "hottest" chili. The Trinidad Scorpion Butch T. No word (yet) how well they can tolerate cold weather.

http://news.yahoo.com/s/yblog_upshot/20110412/od_yblog_upshot/new-chili-pepper-crowned-worlds-hottest;_ylt=Au6ptaquHyu4X_njG.Ys2Fus0NUE;_ylu=X3oDMTNlY2IyaWpvBGFzc2V0A3libG9nX3Vwc2hvdC8yMDExMDQxMi9uZXctY2hpbGktcGVwcGVyLWNyb3duZWQtd29ybGRzLWhvdHRlc3QEcG9zAzQEc2VjA3luX21vc3RfcG9wdWxhcgRzbGsDbmV3Y2hpbGlwZXBw

 

[Evo]

There's a new "hottest" chili. The Trinidad Scorpion Butch T. No word (yet) how well they can tolerate cold weather.

http://news.yahoo.com/s/yblog_upshot/20110412/od_yblog_upshot/new-chili-pepper-crowned-worlds-hottest;_ylt=Au6ptaquHyu4X_njG.Ys2Fus0NUE;_ylu=X3oDMTNlY2IyaWpvBGFzc2V0A3libG9nX3Vwc2hvdC8yMDExMDQxMi9uZXctY2hpbGktcGVwcGVyLWNyb3duZWQtd29ybGRzLWhvdHRlc3QEcG9zAzQEc2VjA3luX21vc3RfcG9wdWxhcgRzbGsDbmV3Y2hpbGlwZXBw

Oh, that's scary. They look similar to peter peppers.

 

[turbo]

I'll bet Rhody is going to be on the lookout for seeds, now.

 

[rhody]

Oh, that's scary. They look similar to peter peppers.

Evo,

Here is what to expect after about 8 weeks after germination of ornamental pepper seeds. They grow faster than the ghost peppers. First thumbnail is ornamentals, second is ghost's versus ornamentals (started at same time ! Wow), and the third is mature ghosts (about 3 months of growing) versus ornamentals. You have you work cut out for you. Be patient, and try to keep the top of the soil dry or almost dry, keeps fungus out, BTW I noticed small grub larve in some of my good potting soil so be sure to zap in in the microwave to kill all of the nasties. Good luck.

Rhody...

 

[Insanity]

Made my own hot sauce last summer.
Serranos, jalapeños and habaneros with white vinegar, some salt and fresh garlic cloves.
Plan on doing it again this summer, with more peppers.

 

[FtlIsAwesome]

This thread is 3 years strong. :)

 

[rhody]

Made my own hot sauce last summer.
Serranos, jalapeños and habaneros with white vinegar, some salt and fresh garlic cloves.
Plan on doing it again this summer, with more peppers.

Insanity,

Get ahold of some ghost's and you will never be the same after, I promise...

Rhody...

 

[rhody]

My ghost pepper plants (3) are blossoming and producing peppers, I count at least 20, one fell off when I was moving the pot and it is green, full of seeds, and I nibbled it, not a shade or hotness at all. The hotness must develop as the pepper matures. Funny too, the seeds already appear to be full size in the small pepper, which I find kind of odd. It shouldn't be too long now. Once they mature I will send out the seeds I promised to a member who requested them. Will post some pics this weekend.

Rhody...

 

[CosmicEye]

Ghost peppers are disgustingly hot. It feels just like lightning striking your tongue and it only spreads and gets worse for like 20 mins. Milk is no help. How does anyone want to eat that?

 

[Ms Music]

Can I use this thread to try to identify a pepper?

Last year, a neighbor gave me some plants, she didn't know anything about them as they had been given to her. But I think she said the people she got the starts from were Romanian, or Polish, Or maybe it was one of each. So the peppers could be from that area of Europe.

The peppers were round and red, up to golf ball size, yet VERY thin flesh. Almost paper thin. White seeds. I would have guessed a cherry pepper by size, but the flesh was so thin. The heat was mild to moderate, but since there was no flesh, it had no flavor, so I never used them. I did keep the seed though, because I assumed they were heirloom from their native country(ies). Which is why I am asking. I want to know if I should try to see if they will still sprout next spring. I did have them planted in not so good soil, but the only place where we have all day sun. But I wonder if the poor soil could have contributed to very thin walls?

Also, one of the plants wound up being (probably) a banana. It only grew one pepper, so I didn't even taste that one, but I kept the seed also. But could the seed now be cross pollinated? I never really even kept the seed properly, but I figured I would give them a try if I could figure out what they were, and if people thought I would have better luck with fleshy peppers if they were in better soil. I have had great luck with my jalapeno (in a pot on the deck), so thought maybe I should sprout one or both of these.

Does anyone have a thought about the variety of either of these peppers? And should I give them a 2nd chance? (even though the seed will be old) I had no idea what I was doing last year. (not a big pepper fan)

 

[Evo]

Can I use this thread to try to identify a pepper?

Last year, a neighbor gave me some plants, she didn't know anything about them as they had been given to her. But I think she said the people she got the starts from were Romanian, or Polish, Or maybe it was one of each. So the peppers could be from that area of Europe.

The peppers were round and red, up to golf ball size, yet VERY thin flesh. Almost paper thin. White seeds. I would have guessed a cherry pepper by size, but the flesh was so thin. The heat was mild to moderate, but since there was no flesh, it had no flavor, so I never used them. I did keep the seed though, because I assumed they were heirloom from their native country(ies). Which is why I am asking. I want to know if I should try to see if they will still sprout next spring. I did have them planted in not so good soil, but the only place where we have all day sun. But I wonder if the poor soil could have contributed to very thin walls?

Also, one of the plants wound up being (probably) a banana. It only grew one pepper, so I didn't even taste that one, but I kept the seed also. But could the seed now be cross pollinated? I never really even kept the seed properly, but I figured I would give them a try if I could figure out what they were, and if people thought I would have better luck with fleshy peppers if they were in better soil. I have had great luck with my jalapeno (in a pot on the deck), so thought maybe I should sprout one or both of these.

Does anyone have a thought about the variety of either of these peppers? And should I give them a 2nd chance? (even though the seed will be old) I had no idea what I was doing last year. (not a big pepper fan)

I'm trying to find a pepper that matches your description. Jumbo cherry bombs might be it, but they don't say if they are thin walled.

Anyway, this site has a great list of peppers.

http://www.tomatogrowers.com/hot.htm

 

[turbo]

Also, one of the plants wound up being (probably) a banana. It only grew one pepper, so I didn't even taste that one, but I kept the seed also.

You might have been given a Hungarian Wax pepper plant. This is a popular chili that is used to make paprika. The peppers are elongated, and often over 6" in length. Those are wonderful for making stuffed peppers. The peppers start out green, then go to a yellow color before finally ripening to red. I like splitting them, stuffing with hamburg and spicy tomato sauce and topping them with Monterey Jack. Put them on an aluminum pizza pan and cook them on the grill until the cheese browns.

I can't help you with the spherical thin-walled peppers. Never saw any peppers that would match that description.

 

[Ms Music]

Thanks Evo, that website was more extensive than what I had found! But still finding nothing that really jumps out and says THATS IT! Cherries are still the closest. Maybe I will just have to try to grow them so I can actually identify them. My memory might be wrong. Or maybe they were thin walled because I picked them too late?

Turbo, when you told me about the Hungarian Wax a few weeks ago is what got my brain gears turning, wondering if I should try to start those seeds. This pepper was only two inches or so long, but as I said above, I planted them in poor soil. Oh wait, you said they ripen to red, this was still yellow when I picked all the peppers. Hmmm.

Will it matter (if I start the seeds) that these plants had been side by side? Do they cross pollinate?

I think I will see if they will germinate anyway. I don't know why I am wanting to grow peppers so much now, as I really don't eat them. But maybe I could start making my own salsa... But I only eat it once or twice a year when I go out to our local Mexican restaurant. (I eat the entire bowl by myself, using about 6 chips.) Oh well, it is a fun experiment. And I have at least a dozen jalapenos on my plant. So maybe it is worth trying again.

 

[turbo]

Here are the Hungarian Wax peppers. They are great producers, and the chilies are roomy enough to stuff.

 

[Ms Music]

That looks awful big, but I still won't say no as the plant and pepper could have been stunted from poor soil. But I do intend to grow the Hungarian Wax. They sound good.

Here is one from Evo's link that I think sounds very close (page 5)
[PLAIN]http://www.tomatogrowers.com/photos/s/SANTA-FE-GRANDE---L3317.jpg

"Santa Fe Grande #9716 (30 seeds) $2.55
These small, light yellow peppers are about 3 inches long and 1 1/2 inches wide, tapering to a point and resembling a miniature banana pepper. They are not sweet, however, but about as hot as a Jalapeno, measuring 5,000 to 8,000 Scoville units. They can be enjoyed fresh, but are also perfect for pickling. Their small size and medium-thick walls make them ideal for putting up into jars for use in salads, sandwiches, or salsas. Eventually, this pepper ripens to orange-red. 75 days. "

I just can't verify if they were hot or not.

Oooohhh, homemade pickled peppers sounds amazing right now. And those little yellow ones in my picture would be just perfect. *drools*

 

[turbo]

Oooohhh, homemade pickled peppers sounds amazing right now. And those little yellow ones in my picture would be just perfect. *drools*

Pick out a simple dill pickle recipe, and as you pack the jars put in lots of whole cloves of garlic and some jalapenos, serranos or other chilies before packing in the cukes. Such dills are perfect for sandwiches, and the garlic cloves and chilies are great treats as you get near the bottom of the jar.

 

[Ms Music]

My brother makes the best pickled veggies! Nice and hot and garlicky. But he doesn't share very well.

I want these!

Black Hungarians. Have you ever grown these? They sound good. And they are so GORGEOUS! *faints*

 

[turbo]

My brother makes the best pickled veggies! Nice and hot and garlicky. But he doesn't share very well.

I want these!

Black Hungarians. Have you ever grown these? They sound good. And they are so GORGEOUS! *faints*

You tell your brother to share or I'll take out a pickle hit on him!

I have never grown the Black Hungarians, but the Hungarian Wax Chiles are very hardy and produce prolifically. They are just a bit milder than jalapenos, but large enough to stuff and make nice BBQ treats with. Jalapenos are very nice for poppers (stuff with cream cheese and crumbled bacon and top with Monterey Jack), but the Hungarians are big enough to allow them to be used instead of Bell peppers in some applications.