What can you expect in the Food Thread on PF?

[turbo]

Well, I'm all in. I used a whole de-seeded ghost in my shrimp marinade. I hope every body likes them. I blended the pepper and garlic very thoroughly in the marinade, so there shouldn't be any little chunks.

I don't know that it was necessary to de-seed the pepper, though. Out of curiosity, I chewed up a few seeds, and they seemed a lot milder than the flesh. Then, I tried a piece of the placenta (white tissue that the seeds grow on) and found some pretty impressive snarl there, though not as tasty as the flesh. The heat from the placenta is fast and biting and left my tongue hotter than the flesh of the pepper.

 

[Ms Music]

Evo,

Here is a night shot of the three plants for you...

http://img705.imageshack.us/img705/5140/ghostplants.jpg

Rhody...

Wow, I am impressed! Those plants are much smaller than I expected, considering how many peppers you have. And considering how big you say you get...

 

[rhody]

Wow, I am impressed! Those plants are much smaller than I expected, considering how many peppers you have. And considering how big you say you get...

Ms Music,

Yeah the numbers and size of peppers I got impressed me too, June and July were pretty hot and I am certain that made a difference. That Nagaland link I posted a few posts ago claims that after 3 years, indoor plants can be 12 to 13 feet high, I don't see how that is possible. I just went back and reread the http://www.indiaenvironmentportal.org.in/files/Genetic%20variability%20and%20traditional%20practices%20in%20Naga.pdf" , the claim is made on page 4.

In traditional kitchen gardens, Naga King Chili plants grow as high as 12 - 13 feet at 3 years of age.

There are more peppers than I expected and there are new flower buds underneath the hanging peppers. What I like to refer to as: "Ghost pepper plant run amok". They must trellis train them to grow this tall like a tomato plant, because normally they just spread and stay close to the ground. I may try to trellis mine indoors over the winter with the heat tape on them. This is crazy stuff, huh ?

Rhody...

 

[turbo]

First meal made with Ghost peppers! I used a whole fresh Ghost instead of a spoonful of habanero relish, and my wife commented that the grilled shrimp didn't come out as spicy as usual. I guess I can double/triple up next time.

I don't write down quantities for sauces and marinades - I just wing it, but here are the basics. Put olive oil, cheap burgundy, ketchup and molasses in a blender (in that order of quantity), and toss in chilies, garlic, and season with oregano salt and black pepper. Blend until smooth, and the oil is emulsified. Pour that over your raw, peeled, de-veined shrimp in a decent plastic container, and agitate that every once in a while while inverting the container. Marinade for a few hours, then cook quickly over hot charcoal and serve.

My wife's friend didn't finish her shrimp - she's taking them back home to impress her husband.

 

[rhody]

First meal made with Ghost peppers! I used a whole fresh Ghost instead of a spoonful of habanero relish, and my wife commented that the grilled shrimp didn't come out as spicy as usual. I guess I can double/triple up next time.

I don't write down quantities for sauces and marinades - I just wing it, but here are the basics. Put olive oil, cheap burgundy, ketchup and molasses in a blender (in that order of quantity), and toss in chilies, garlic, and season with oregano salt and black pepper. Blend until smooth, and the oil is emulsified. Pour that over your raw, peeled, de-veined shrimp in a decent plastic container, and agitate that every once in a while while inverting the container. Marinade for a few hours, then cook quickly over hot charcoal and serve.

My wife's friend didn't finish her shrimp - she's taking them back home to impress her husband.

Glad you like them turbo. Like I said in my last post, how does the shrimp absorb the heat from the pepper ? The only way I know for sure is a good long soak. Perhaps next time to get a true sense of the real flavor, keep some diced raw pepper, and just before serving sprinkle a few bits on each shrimp. It sounds like you taste buds are pretty used to the heat.

Rhody...

P.S. I predicted no drama with the shrimp, and I was right, next try the small bits in some salsa and chips, I would put in a larger set of pieces for you, because you seem to enjoy the heat, then report back.

 

[turbo]

I was kind of behind the curve this morning, and didn't get the shrimp marinated as early as I usually do. That might have made a difference. Still, the flavor was fantastic, and my wife's friend is raving over the shrimp.

Another possible difference in heat is that when I make chili relish, I generally don't take out the placentas and seeds, and the vinegar probably does a great job extracting the cap while I'm simmering the relish. Have to experiment to get the max our of the ghosts.

 

[rhody]

Not to worry turbo, there is more where those came from here:

http://img508.imageshack.us/img508/9962/ghostcircle.jpg

This is what I have now, I gave away about 30 or so peppers and have at least that many still growing and buds for even more. Just as an aside can you guess what kind of hardwood floor that is ?
I love the colors, reminds me of peak foliage in the Berkshires...

Rhody...

 

[turbo]

The floor is bamboo laminate.

Lovely collection of peppers, Rhody.

 

[rhody]

Turbo,

I was making dinner, when out of the blue, I had one of those moments, I am still kind of shaking, hear me out. Back in the 80's I lived in San Diego, CA, and on weekends I would take my bike 1980 Honda CB900F (frankenbike suspension, that is a story for another day) with a couple of bike friends and we would take early morning rides to http://dudleysbakery.com/products.html" in Julian, CA. We would hit the road early to have fun at para-legal speeds and second to be there early when the bakery was serving hot loaves of Jalapeno bread. That stuff was heaven, still warm with butter, to die for. See the link for their bread types. They called it simply Jalapeno bread back then, now it is Baja Jalapeno. They have added Jalapeno Cheddar

If you are up to making fresh bread, that has a semi thick crispy crust and soft center and dare I say ghost pepper bits in it, we have discovered a new treasure. Second, this stuff would sell by the ton. Want to know why ? The third reason we would arrive early was that they always sold out early of jalapeno bread, year in year out, it made no difference. I remember having to settle for sour dough a few times and grumbling for being late. The ride up was great, beautiful country,good company and the bread was to die for. What more could one who was near broke hope for, a tank of gas and a few bucks for the best bread in the world. You know where I am going here, right ? A couple variants of the bread. The hottest one, I would call Turbo's Terror. Obviously it would have the most ghost pepper content. At the bottom end how about Baby Ghost. I went back to Dudley's less than ten years ago, and it was still family run, some of the staff had been there almost fifteen years. Must be a fun place to work. Anyway that's my story, and am sticking to it.

Here is a screen grab of their bread offerings.

http://img707.imageshack.us/img707/2481/breads.jpg

Rhody...

P.S. Yep the floor is bamboo, not many folks recognize it, I like the color texture and hardness of it, 5 year aged.

 

[turbo]

P.S. I predicted no drama with the shrimp, and I was right, next try the small bits in some salsa and chips, I would put in a larger set of pieces for you, because you seem to enjoy the heat, then report back.

You're right. Still, the first time out of the chute with new peppers in an old proven, favorite recipe can be a bit of a gamble. It's not like the bag of extra-jumbo shrimp is too expensive, but the invested time, effort, and the timing to entertain guests means that a nice evening can be knocked askew with a mis-step. Things turned out great. The fact that my wife wants me to "step it up" with the ghosts next time is great. I hope that I can get the greenhouse guys to start some plants for me, and grow them on the deck.

 

[lisab]

Not to worry turbo, there is more where those came from here:

http://img508.imageshack.us/img508/9962/ghostcircle.jpg

This is what I have now, I gave away about 30 or so peppers and have at least that many still growing and buds for even more. Just as an aside can you guess what kind of hardwood floor that is ?
I love the colors, reminds me of peak foliage in the Berkshires...

Rhody...

The floor is bamboo laminate.

Lovely collection of peppers, Rhody.

Is it too OCD of me that I feel a strong urge to arrange them somehow, like make a design?

 

[turbo]

Loved the thought of those breads, Rhody. My wife makes traditional French bread every week and a batch of her garlic-and-herb bread. It wouldn't be too hard to convince her to start baking garlic-ghost bread. Gotta give it a shot.

 

[rhody]

Is it too OCD of me that I feel a strong urge to arrange them somehow, like make a design?

Lisab,

Cute. You don't have a touch of it do you ? I like natural flow as well, I am not obsessed with the arrangements, but I thought the smile with the onions and tomatoes as eyes would be funny. My house is not like the show "Monk", there is disorder here and there which I am quite happy with, like I have said I have a mild case, which is ok with me, I wish I had recognized it sooner. My dedication to reading, studying the brain, etc... and I realized I had it all my life and wasn't aware because I don't have all the symptoms, only some and to lesser degrees.

Rhody...

 

[lisab]

Lisab,

Cute. You don't have a touch of it do you ? I like natural flow as well, I am not obsessed with the arrangements, but I thought the smile with the onions and tomatoes as eyes would be funny. My house is not like the show "Monk", there is disorder here and there which I am quite happy with, like I have said I have a mild case, which is ok with me, I wish I had recognized it sooner. My dedication to reading, studying the brain, etc... and I realized I had it all my life and wasn't aware because I don't have all the symptoms, only some and to lesser degrees.

Rhody...

...I want to arrange them into a free-flowing wave, from dark green to light, then transitioning to yellow-orange and into red...

 

[Borek]

Is it too OCD of me that I feel a strong urge to arrange them somehow, like make a design?

And I feel pain looking at the blurry, out of focus image...

 

[rhody]

And I feel pain looking at the blurry, out of focus image...

Funny Borek, I took shots with and without flash and reviewed them with image enhancing software (Windows). This light without uses a slow shutter, and my attempts at "stillness" apparently "FAIL" your blur test. I will post another image tonight with flash and the images should be sharp. I prefer not to use it if I don't have too, the light background takes away from the natural beauty of the mix of pepper colors.

Lisa,

You are right about the colors, it's almost like you want to take the peppers and turn them into some kind of art project. Trouble is the greens and oranges gradually turn red, then eventually they start to rot and turn black. I wonder if you put shellac on them if you could freeze the color. Just a thought.

Rhody...

 

[Borek]

Funny Borek, I took shots with and without flash and reviewed them with image enhancing software (Windows). This light without uses a slow shutter, and my attempts at "stillness" apparently "FAIL" your blur test. I will post another image tonight with flash and the images should be sharp. I prefer not to use it if I don't have too, the light background takes away from the natural beauty of the mix of pepper colors.

I agree that direct flash won't work, reflection from the floor will kill the image. Best I can think of is to put them together so that they form small hill, and try to take picture with flash from side.

 

[rhody]

I agree that direct flash won't work, reflection from the floor will kill the image. Best I can think of is to put them together so that they form small hill, and try to take picture with flash from side.

You are a stickler for details, I like that in you, most people don't give a rats ... about a lot of things. Same way with ingredients for recipes too. It shows you care and more important pay attention to details. Flash picture tonight then, stay tuned... hehe...

Rhody...

 

[Ms Music]

I wonder if you put shellac on them if you could freeze the color. Just a thought.

Rhody...

Shellac? I thought you *ATE* them!

And I agree with Lisa, they need to be arranged by color.

That coming from someone that had a tough time staying in my truck this morning. I desperately wanted to pluck the pine branches from the trunk of the car in front of me today.

 

[turbo]

Could be more hot grilled shrimp this weekend. My wife just called from the supermarket asking what size she had bought last time. It really matters, because "large" shrimp can fall through the gaps in my grill's grates, while "jumbo" shrimp can be handled with less care. That's a big deal, because when the temperature on your cooking surface varies (some places hotter than others), it is important to be able to handle the shrimp with tongs and move them from zone to zone when flipping them. I hate over-cooked shrimp (ruins the texture and flavor), and when you have to use smaller shrimp and resort to using a clam-shell wire basket, the little rascals don't get the individual attention that they deserve, and you have to shoot for a mean in which all shrimp are cooked to some level of browning (of the marinade), but some end up being over-cooked.

I hope she gets a deal on jumbo shrimp and buys them. The next batch will feature 1# of shrimp and two de-seeded Ghosts. If that doesn't meet our expectations for heat, I won't bother de-seeding the next batch (or will remove the seeds, and add the placentas back to the marinade before blending). When making habanero relish, I don't de-seed the chilies. I remove the stems and chop them whole in a food processor with the other ingredients. That may explain that I'm the only one who eats that stuff neat on hot dogs and hamburgers. My wife generally wants me to save the last bite of a hot-dog that I have dressed that way, but I'm pretty much the only person that eats my habanero relish.

 

[rhody]

Shellac? I thought you *ATE* them!

And I agree with Lisa, they need to be arranged by color.

That coming from someone that had a tough time staying in my truck this morning. I desperately wanted to pluck the pine branches from the trunk of the car in front of me today.

Just being creative that's all, people make decorations out of garlic etc... we have some fake dried garlic decorations in the kitchen. These ghost peppers are so good looking it would be a waste not to create something cool to look at out of them. That way you would never have to learn what they really were like to eat.

Rhody...

 

[rhody]

"large" shrimp can fall through the gaps in my grill's grates

and...

I'm pretty much the only person that eats my habanero relish

Not if you use one of those cookie cooling grids you buy at a kitchen place on top of the grill. Then, you could use the large ones. A cookie grill's cost is modest too. You must be used to the heat more than most, that is why I am not surprised the heat of these peppers doesn't bother you

I am going to try a heat mat experiment once my next batch of peppers germinate. I want to see how the soil temperature at various spots can be controlled before I blow money on heat tape.

Rhody...

 

[WhoWee]

Could be more hot grilled shrimp this weekend. My wife just called from the supermarket asking what size she had bought last time. It really matters, because "large" shrimp can fall through the gaps in my grill's grates, while "jumbo" shrimp can be handled with less care. That's a big deal, because when the temperature on your cooking surface varies (some places hotter than others), it is important to be able to handle the shrimp with tongs and move them from zone to zone when flipping them. I hate over-cooked shrimp (ruins the texture and flavor), and when you have to use smaller shrimp and resort to using a clam-shell wire basket, the little rascals don't get the individual attention that they deserve, and you have to shoot for a mean in which all shrimp are cooked to some level of browning (of the marinade), but some end up being over-cooked.

I hope she gets a deal on jumbo shrimp and buys them. The next batch will feature 1# of shrimp and two de-seeded Ghosts. If that doesn't meet our expectations for heat, I won't bother de-seeding the next batch (or will remove the seeds, and add the placentas back to the marinade before blending). When making habanero relish, I don't de-seed the chilies. I remove the stems and chop them whole in a food processor with the other ingredients. That may explain that I'm the only one who eats that stuff neat on hot dogs and hamburgers. My wife generally wants me to save the last bite of a hot-dog that I have dressed that way, but I'm pretty much the only person that eats my habanero relish.

Turbo, have you noticed any large price fluctuation on lobster, scallops, or shrimp in the past few weeks?

 

[turbo]

Turbo, have you noticed any large price fluctuation on lobster, scallops, or shrimp in the past few weeks?

No, but my wife does all the shopping. She's the one with the prices in her head.

 

[turbo]

Not if you use one of those cookie cooling grids you buy at a kitchen place on top of the grill. Then, you could use the large ones. A cookie grill's cost is modest too. You must be used to the heat more than most, that is why I am not surprised the heat of these peppers doesn't bother you

I am going to try a heat mat experiment once my next batch of peppers germinate. I want to see how the soil temperature at various spots can be controlled before I blow money on heat tape.

Rhody...

I have always been keen to eat really hot stuff. I don't know why. I have given my habanero relish and habanero/jalapeno relish to several people over the years. Everybody uses them as ingredients in other dishes - but nobody uses them neat on burgers, dogs, etc.

 

[Ms Music]

(sorry Rhody - it was a tease, mostly because shellacking the peppers is about the only thing I would know to do with a ghost plant, I didn't actually expect a response)

But since you guys are still talking ghosts here, I will post this here. I was looking for recipes for hot sauce, as I might attempt that with one of my brother's dried ghosts... And I stumbled on this website. Go to the bottom of the page to see a picture of his tree! He grows it inside under grow lights, I guess he is from my neck of the woods.

http://ghostpeppers.com/

Also, if I do make hot sauce this weekend, have any of you ever used vodka instead of vinegar? Or in addition to vinegar? If made with a ghost pepper, it probably wouldn't matter, but that is what bugs me about hot sauce is that you taste the vinegar.

 

[Evo]

Also, if I do make hot sauce this weekend, have any of you ever used vodka instead of vinegar? Or in addition to vinegar? If made with a ghost pepper, it probably wouldn't matter, but that is what bugs me about hot sauce is that you taste the vinegar.

That's the thing I dislike about bottled hot pepper sauce, the vinegar. I'd also like to make something hot and flavorful without adding a vinegar taste.

Wow, that guy has an awesome tree. I know I could have that if I wasnt't moving. The sunroom I have here makes a phenomenal year round growing area.

 

[Ms Music]

Yeah, it is too bad you have to move. I sure wish I had a room like that! It would be hard to leave for me, too.

I will let you know how it goes when I make this. It may not be this weekend, but if I have time I will. Since the peppers were given to my brother, I feel he needs to have his share of it, so he can have input whether it be tomato based or fruit based. And I need to go to the liquor store if it is to have vodka...

Also be warned, I never follow recipes to the T. I tweak and taste and tweak and taste... Any recipe will have to be an approximation.

 

[rhody]

That's the thing I dislike about bottled hot pepper sauce, the vinegar. I'd also like to make something hot and flavorful without adding a vinegar taste.

Wow, that guy has an awesome tree. I know I could have that if I wasn't moving. The sun room I have here makes a phenomenal year round growing area.

Evo, Ms Music,

I took a screen grab of the tree in your link for everybody to see.
This is proof positive that the Nagaland reference I found and posted the other day is true.
This "ghost tree" has to be at least 8 feet tall maybe more, and the number of peppers on the section shown is phenomenal. If that is a window frame on a house that has to be at least 4 feet off the ground to begin with.

Here is what the website owner had to say:

"I think this is the largest Ghost Pepper Plant outside of India, if you have a bigger
one send me a picture. I have spent a long time to get on this big
Good luck growing one if you try !"

I would be willing to bet that ghost tree is in a big pot and is indoors and coddled in the winter. Ms Music said he uses a grow lamp, must be a big one if he does !
I say let's try collectively to grown one at least 12 feet, I like a challenge. Is anyone with me on this ?
Evo, you already said you would be in. Just grow it as big as your Apartment allows.

http://img16.imageshack.us/img16/3424/ghosttree.jpg

Borek,

I agree that direct flash won't work, reflection from the floor will kill the image. Best I can think of is to put them together so that they form small hill, and try to take picture with flash from side.

Here is a flash picture dead on looking down image adjusted using Windows Live Photo Gallery. Better in some ways than the last non flash version, but the 640x480 conversion definitely loses some of the detail.

http://img687.imageshack.us/img687/1922/ghostflash.jpg

Now that leaves us with the subject of peppers, WhoWee and Evo, I will put some in the mail after work on Friday. BTW, I haven't heard is Astronuc got his seeds or not, everyone else is accounted for I believe.

One story before I finish this. I gave peppers to a friend and warned him about using gloves. He didn't use them when he separated and put the seeds aside, and brushed his nose. He was in pain, and washed with soap and water three times, still there, checks on the internet and is recommended to use olive oil which he does followed by vinegar. He then washed his hands with soap and water a couple times more, and was eventually clear. He is getting gloves like I recommended and had a nice chuckle about it, but at the time, it wasn't funny. If you do get the oil on your sniff your hands carefully you can't miss it, the smell is sweet.

Rhody...

 

[turbo]

I have no gloves. I sliced and de-seeded the ghost for the shrimp marinade with bare hands. No problems. The only time I've ever had much of a problem is when I used my thumbnail to de-stem a large batch of habaneros when making relish. The quick of that nail burned for that night and most of the next day.

I wash my hands after processing chilies - it's a habit I got into while I was a chemist. Wash your hands, so that when you get caught short and have to head to the bathroom, you won't experience any surprises.

 

[Evo]

Evo, Ms Music,

I took a screen grab of the tree in your link for everybody to see.
This is proof positive that the Nagaland reference I found and posted the other day is true.
This "ghost tree" has to be at least 8 feet tall maybe more, and the number of peppers on the section shown is phenomenal. If that is a window frame on a house that has to be at least 4 feet off the ground to begin with.

Here is what the website owner had to say:

I would be willing to bet that ghost tree is in a big pot and is indoors and coddled in the winter. Ms Music said he uses a grow lamp, must be a big one if he does !
I say let's try collectively to grown one at least 12 feet, I like a challenge. Is anyone with me on this ?
Evo, you already said you would be in. Just grow it as big as your Apartment allows.

http://img16.imageshack.us/img16/3424/ghosttree.jpg

Borek,

Here is a flash picture dead on looking down image adjusted using Windows Live Photo Gallery. Better in some ways than the last non flash version, but the 640x480 conversion definitely loses some of the detail.

http://img687.imageshack.us/img687/1922/ghostflash.jpg

Now that leaves us with the subject of peppers, WhoWee and Evo, I will put some in the mail after work on Friday. BTW, I haven't heard is Astronuc got his seeds or not, everyone else is accounted for I believe.

One story before I finish this. I gave peppers to a friend and warned him about using gloves. He didn't use them when he separated and put the seeds aside, and brushed his nose. He was in pain, and washed with soap and water three times, still there, checks on the internet and is recommended to use olive oil which he does followed by vinegar. He then washed his hands with soap and water a couple times more, and was eventually clear. He is getting gloves like I recommended and had a nice chuckle about it, but at the time, it wasn't funny. If you do get the oil on your sniff your hands carefully you can't miss it, the smell is sweet.

Rhody...

That would definitely make a gorgeous christmas wreath!

I am up to the tree challenge. It will be fairer to you guys now because if I still had the sunroom, I would blow you guys away!

I only have 9' ceilings.

 

[rhody]

I have no gloves. I sliced and de-seeded the ghost for the shrimp marinade with bare hands. No problems. The only time I've ever had much of a problem is when I used my thumbnail to de-stem a large batch of habaneros when making relish. The quick of that nail burned for that night and most of the next day.

I wash my hands after processing chilies - it's a habit I got into while I was a chemist. Wash your hands, so that when you get caught short and have to head to the bathroom, you won't experience any surprises.

Uh, Turbo, after you said you didn't use gloves, don't let the Mrs. tenderly kiss any finger(s) you used to cut and handle peppers with, or for that matter let Duke lick them either. That would not be a pretty sight, I assure you.

Rhody...

 

[turbo]

Uh, Turbo, after you said you didn't use gloves, don't let the Mrs. tenderly kiss any finger(s) you used to cut and handle peppers with, or for that matter let Duke lick them either. That would not be a pretty sight, I assure you.

Rhody...

I regularly use cap-based topical arthritis treatments on my knees, feet, etc, and fingers. If a cop wanted to bring me down with pepper-spray, (s)he'd probably have to score a direct hit on my eyes. Otherwise, they would just make me feel better and I'd be more of a handful.

 

[rhody]

That would definitely make a gorgeous christmas wreath!

and...

I would blow you guys away! I only have 9' ceilings.

I feel a shellacking coming on at Evo's for the holidays. That's what I like, spunk and a little competitive spirit.

I just google imaged "http://www.google.com/search?hl=en&...c.r_pw.&fp=b865fe9839cf7b6c&biw=1664&bih=822"", and guess what came up on the first page, my pepper circle from my post yesterday. ACK...

I know from experience so far, these things are leggy and love to spread out. You almost need to wrap them with wire or something and encourage them to grow up versus out. If I had a twelve foot tree that would produce fruit for even ten years I would have bushels of these things, and twice a year or more too. Then I would be asking myself, what have I done, I created a GHOST MONSTER !

Rhody...

 

[turbo]

Yay! Do it!