ilovefuzz.com

PM sent

As did I! That's pretty nifty.

Cool, the three people who PMed me are all set. I can probably do up to 3 more, I would say.

BTW, guys, don't open up the bags and take a big whiff. Smell it at a distance, or just taste it.


Oh, and for hot sauces, I just make my own, what with my DIY addiction. Lime juice, vinegar, carrot juice, salt, and a ton of peppers. Mmm.

Mike

It's Mutha Funkin Peppa Time...

Just ordered Blair's 3 A.M. Reserve

Mike wrote:Oh, and for hot sauces, I just make my own, what with my DIY addiction. Lime juice, vinegar, carrot juice, salt, and a ton of peppers. Mmm.

Mike

I'll try that recipe, I usually make it this way: garlic, tomato, salt and peppers. then blend and cook it to preserve, there are these options also:

1)Maggi sauce instead of salt
2)Add cilantro and onion once cooked
3) Grill the peppers and tomato first, and then don't cook it, (And grind it on an rock instrument called "molcajete" instead of blending)
4) Green tomatoes instead of the red ones.

What chall know bout this right chaw...

One person already got it in her eye after I said be careful...

Thanks Mike and we'll talk soon... When I'm like this...

cause it's soo good...

Heh! It is not fun in the eyes. Or the nose. Or on the hands, and then transferred to other parts of your body. Trust me.

I wear latex gloves when I cut them, and the heat bleeds through gloves. My hands tingle for days. It takes a couple of days to dry them in a really low temperature oven. I grind them outside, in long sleeves and pants, a hat, goggles, gloves, and an N95 respirator. I do it on a windy day, with the wind at my back and a fan blowing away from me. If I didn't give peppers to all of my neighbors, I probably would have had the cops called on me by now.

Use it anywhere you would use cayenne, but just a lot less. Cayenne = 30k Scovilles... mine, probably about 100k-350k. My favorite use is making food that is supposed to be hot but isn't, actually hot: salsa or pretty much any Hispanic food, Asian food, etc. It's great in chili and on eggs, of course. I sprinkle it over dip, and sometimes just mix it with sour cream and eat it with tortilla chips. Last Thanksgiving, I made habanero caviar with sodium alginate for a corn soup.

I could still send a few more out if anyone would like to try. I like sharing the heat.

Mike

It's pretty easy-- easier than bell peppers or tomatoes. The seeds start fastest in 80-85 degree temps. The plants grow best around that same range, maybe a bit warmer. They like slightly acidic soil, and only like to be watered when visibly droopy.

I grow in containers. For habaneros, 1-2 weeks from seed to sprout, 2-4 weeks until transplant, and then 10-14 weeks from there until you harvest your first fruit. So 13 to 20 weeks. I start my seeds in February, and have the plants set out in April. Harvests from July to first frost.

I haven't tried the jolokias yet. They're 30+ days to germinate, 160+ days from transplant to harvest.

To get started, think about something like a Thai chili. You can probably pick up starter plants at HD/Lowes. They don't grow very tall, are perfectly happy sitting in a sunny window, and produce a ton of tasty, spicy peppers. Cayenne and Tabasco are good upgrades. They're all pretty easy to grow, really.

Mike

I got my pepper powder yesterday and sprinkled some on pizza i was eating. Some tasty stuff for sure and with a good kick. Good stuff mike

HNNNGGGG....
SPRINKLED SOME IN MY SPICY BBQ WING SAUCE. SO GOOOOOODDDDDD.

AND THAT'S WITHOUT DELICIOUS MEAT.

MSUsousaphone wrote:


RAWR!!! It's so freaking good. I want some now.

I use this when burgin. So sweet and delicious.

Mmmmmmm....yeah it is.

Mike wrote:Pfft. Hot sauce is for sissies and little girls.

I will send a small assortment of organic, home grown, hand ground hot pepper powder to three people who PM me their address between now and tomorrow, when I can get to the post office. US only please and sorry.

My stock has to last until the end of next summer (no garden this year), so if more than three people PM me, I will probably have to pick three at random. I'll see what I can do.

My current varieties are Red Savina (world record habanero), Spicy Mustard Habanero (no mustard flavor, just pure heat), Caribbean Red Habanero (like a Red Savina, but a bit more flavorful), or Scotch Bonnet (we've all had these, haven't we?). My choice based on how much I have left. I also have dried whole Thai Chilis, and miniature White Habaneros that I might be able to include if they fit in the envelope.



And btw, if you PM me an address, you agree that you won't hold me liable for any damage or injury that may result from your receiving my pepper powders. Consume and handle at your own risk.

Mike

Fuck balls. I hate myself for missing this post.

I keep a bottle of Tiger Sauce and Yucatan Sunshine on hand, we got some dried Bhut Jolokai in at the storeand I've been thinking of making my own but I'm pussing out a bit after seeing the shit it does to people on TV.

El Yucateco brings the fucking fire, it's a little too much sometimes. Cholula, Bufalo Chipotle, and Zaaschila Habanero are just right for me.