dlgoff said:I keep looking at the seeds you sent me rhody and have to slap myself so I won't eat one. My curiosity is getting the best of me.
You are the Ghost Pepper Guru. I love your efforts and postings here.rhody said:
I like the flavor of Hungarian Wax chilies (paprika), jalapenos, and habaneros. Some peppers, including cayennes IMO, tend to add more heat than flavor. Rhody's ghosts have a nice sweet flavor along with the heat. The flesh is tasty. Most of the heat (just an opinion) appears to reside in the placentas and internal ribs. I'm saving Rhody's peppers for an opportunity to cook some hot stuff. Maybe I can whip another batch of spicy grilled jumbo shrimp this weekend...we'll see what chores the weather loads on me this weekend.Borek said:
Hopefully if it's a light frost, they are low enough to the ground that warmth from the soil should save them.turbo said:
I think so, plus my most treasured chilies (Habanero) are sheltered under layers and layers of leafy growth. It's a calculated risk.Evo said:
No, Don, just a struggling amateur, like the guy who has an 8 foot monster ghost pepper bush, I would say he is the Ghost God we discussed in Ms Music's post awhile ago. Seriously, I would start them now, because with a decent heat mat and Evo's shaking method indoors they will keep blossoming and producing peppers. I will put a few in the mail to you so you don't have to wait that long. I will send green ones so they will have a three or four week shelf life. Hope Roger is doing well in the cool weather.dlgoff said:You are the Ghost Pepper Guru. I love your efforts and postings here.
I'm going to wait until February to start the seeds you sent me using your growing methods. And since I know Evo has a green thumb, I'll pay attention to her successes also.
Generally, hard frosts in this area are confined to low-lying areas. Those of us on hills, (especially steep hills with escape-routes for cold air) can tweak an extra week or two of growth before killing frosts come. In Maine, successful early farms were almost always on south-facing slopes on steep hills.Astronuc said:
That's just crazy, one of these days someone is going to choke on the stuff and die.Astronuc said:This I have to try!
Currying Danger: Restaurant's Spice Contest Puts Two In Hospital
http://www.npr.org/blogs/thetwo-way...staurantss-spice-contest-puts-two-in-hospital
I'm planning a trip to Edinburgh and Kismot!
That's the spirit Astro, transplanting, a grow light, heat mat, and decent temps in the inside and lots of attention and you should be good to go, along with some carefully timed shaking, courtesy of Evo. My plants are under grow lights now indoors, still peppers ripening and more flower buds too.Astronuc said:I think I'll pot the bigger hab and bring it inside.
This I have to try!
If the heat seekers don't have easily-found links, I'm not going to bother - sorry. Maybe I'm a fool, but but any series that has an axe to grind ought to be able to advertise themselves in a way that is accessible to consumers.Evo said:
What was difficult about the link? What axe to grind? They are sampling places that advertise having the hottest food.turbo said:
They are referring to ghost peppers.
and
I just watched it, the Trinidad Scorpion at 1.4 million scoville, to make the sauce they used goggles, gloves and yes, respirators... watch around 15:00 and the burger contest, watch John... at the end. He has the look of a madman in his eyes until the Trinidad sauce bites back. Wow.dlgoff said:
With new pepper discoveries and tinkering with genetic mutations, survival of the fittest, it never ends, Turbo. If I can ever get comfort eating ghosts, there will be the Scorpion challenge to deal with.turbo said:
rhody said:God forgive me, I just ordered some Trinidad Scorpion seeds. I think I need my head examined. They should be here in a few days. They weren't available last season because there wasn't any seed stock in the US. If I remember correctly these suckers originated from the UK. They have a different look to them. They look more like a cactus.
Sigh, looks like I will have to invest in a respirator too. I must be crazy. I thought about the skinny biker guy in the video last night. I would hate to be him while those things worked there way through his GI track and out to the world again, if you know what I mean. I hope he didn't end up in hospital because he ate a tremendous amount of the stuff.
Rhody...
They demand respect, they don't ask for it. One more thing if you cut one open and there is an excess of oil, beware, low hanging fruit, heat stressed, extra hot for your pleasure or peril depending on your point of view. Get a box of 100 disposable gloves.dlgoff said:Nooooo! I'm starting to learn. RESPECT THE GHOST. I decided to cut up one in my tomato soup since the first one I eat raw was outstanding and the heat was okay. Now I'm dying on the fist bite of the soup. And I didn't wash my hands before having to go to the bathroom.
Help me rhody.
This explains how these incredible seeds made there way here to the US. Here is an interesting http://thehotsauceaddiction.com/chillies/" giving background on four more hot ones. There is a new Sheriff in town, one who demands your utmost respect.