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  #21  
Old 09-08-2010, 11:38 AM
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Originally Posted by Frandroid View Post
DFKT, I'll see if we still have some left and, if you're interest, I can send you a couple of chilis for you to try. They were grown the simplest way possible: threw the seeds to the ground, let them ground in a clean environment, only drinking rain water
I totally missed that post - thank you very much for the offer. Are those the classical Portuguese Piri Piri? If so, I have three different glasses full of them, two from mainland Portugal, one from the Azores (they're awesome!).

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Originally Posted by JxK View Post
I'll add one of my favorite recipes, though unfortunately I don't have a sample now in order to take a picture.
That sounds delicious, I love the combination of chili and mint. Might give that a sauce a whirl for our next BBQ - if the weather gods allow one more this year.

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Originally Posted by yuki View Post
I love tabasco as my favorite pre-made sauce, as a home made i like to do Italian balsamic vinegar and a mix of penguin and jalapeño peppers (add some garlic as well).
Do you have issues with vinegar sauces going bad, or getting moldy? Seems to be quite a bit more sterilizing effort than throwing the stuff in some high-percentage alcohol.

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Originally Posted by yuki View Post
So what are your favorite things to put hot sauce on ? For me i like it pretty much on everything but some food / drinks are naked without it. For instance , tomato juice sucks without at least 15 drops of Tabasco. Also I have found it to be really nice to add different kinds to macaroni and cheese or pizza.
Maddox said it best: http://www.thebestpageintheuniverse.net/c.cgi?u=tabasco

In general, I'm more a fan of chili fruit as a whole, not that much a connoisseur of hot sauces in general (besides my home made stuff and the original Tabasco). But yeah, salami pizza needs to be drowned in Tabasco. So do hamburgers (the real stuff from the BBQ, for McDonald's you just need a flame thrower).
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  #22  
Old 09-08-2010, 11:45 AM
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Originally Posted by dfkt View Post
Do you have issues with vinegar sauces going bad, or getting moldy? Seems to be quite a bit more sterilizing effort than throwing the stuff in some high-percentage alcohol.
Yeah you need to be careful with this , i make it in small batches that i put in small jars to only last maybe a few weeks tops.
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  #23  
Old 09-08-2010, 11:56 AM
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A safe sounding way I have found to make chilies in vinegar last for a long time:
  1. Soak chilies over night in salt water (400 g salt for 1 l water)
  2. Dilute 1 l high quality vinegar (at least 5% acidity) with 1 l water, add 4 tsp salt, boil that mix for a short time (that way the acidity will be maintained)
  3. Sterilize jars by boiling them for 10 min in water
  4. Poke holes in chilies or half them, put them in sterilized jars
  5. Pour hot vinegar/water mix over chilies, wait for air bubbles to disappear, seal glasses
  6. Enjoy
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  #24  
Old 09-08-2010, 05:37 PM
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lolz I'm too scared to try anything really red hot and spicy....the only spicy thing I can eat so far is spicy chips hahahahaha....
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  #25  
Old 09-08-2010, 08:23 PM
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Originally Posted by McDougal View Post
lolz I'm too scared to try anything really red hot and spicy....the only spicy thing I can eat so far is spicy chips hahahahaha....
My Normal pizza roll lunch with habanero/ghost chile sauce would prolly make your eyes run as if you were crying
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  #26  
Old 09-08-2010, 09:39 PM
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Hahaha lol you're probably right!
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  #27  
Old 09-08-2010, 09:42 PM
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Originally Posted by no9 View Post
My Normal pizza roll lunch with habanero/ghost chile sauce would prolly make your eyes run as if you were crying
Wow, so that's how you "roll"!!! Good stuff there my friend, good stuff.
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  #28  
Old 09-12-2010, 05:56 AM
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Quote:
Originally Posted by dfkt View Post
That sounds delicious, I love the combination of chili and mint. Might give that a sauce a whirl for our next BBQ - if the weather gods allow one more this year.
Happy to share. You'll have to tell me if it ends up being a crowd pleaser though, after all, what cook doesn't like praise?
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  #29  
Old 09-12-2010, 01:34 PM
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Heh, will certainly do.

Naga status quo:

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  #30  
Old 09-12-2010, 01:38 PM
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Great picture, i love it
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  #31  
Old 09-12-2010, 01:42 PM
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I need a "petit bâton rouge" to decide when they have the perfect color for harvesting.



http://www.tabasco.com/tabasco_history/hot_pepper.cfm
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  #32  
Old 09-12-2010, 02:48 PM
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lol...for a second dfkt, I thought the baton is for beating those naga's into submission rofl

Awesome picture btw - my fave is the one nearly dead center/left - that sucker is Evil Incarnate!
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  #33  
Old 09-12-2010, 03:07 PM
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Naga please!

I've had my chilies in alcohol for a week now, 7 weeks left and ill post some pics!
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  #34  
Old 09-12-2010, 03:58 PM
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... I've had my chilies in alcohol for a week now ...
Let's get together for a few drinks
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  #35  
Old 09-15-2010, 07:36 AM
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Peruvian Purple status quo:

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  #36  
Old 09-15-2010, 08:09 AM
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My cousin grows ghost peppers, so every now and then we'll get together and throw them in chili or on pizza. And, once, ate one by itself. Never again...
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  #37  
Old 09-15-2010, 01:08 PM
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Hah, I did a lot of stupid things with chilies as well - but I'm not sure I will ever eat a Ghost/Naga/Bhut whole.
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  #38  
Old 09-15-2010, 03:16 PM
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Hah, I did a lot of stupid things with chilies as well - but I'm not sure I will ever eat a Ghost/Naga/Bhut whole.
coward!

What are those Peruvian Purples? I never noticed them before now.
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  #39  
Old 09-15-2010, 03:49 PM
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They're very nice, about as hot as Jalapeños. Taste great when eaten raw, filled with cream cheese or similar. They're black/purple while growing and turn red when they're ripe.
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  #40  
Old 09-17-2010, 03:28 PM
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Quote:
Originally Posted by dfkt View Post
Hah, I did a lot of stupid things with chilies as well - but I'm not sure I will ever eat a Ghost/Naga/Bhut whole.
Well, I'll take sonorguy's implied dare, and raise it up to a double dare! So there! You can't possibly ignore a double dare to eat a whole naga.
Besides, it won't hurt that much. It'll be just like getting a shot, only last a little longer and hurt a touch more.
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