manitoubass2 Posted September 10, 2015 Author Report Share Posted September 10, 2015 Sorry to hear man. Hit me up if ya need an ear Link to comment Share on other sites More sharing options...
mr blizzard Posted September 10, 2015 Report Share Posted September 10, 2015 the reality some have the luxury to live the dream some of have tried to do the same thing but have not have the same opportunity to bad u cant buy your wife a tea at the drive thru. I guess im done Link to comment Share on other sites More sharing options...
manitoubass2 Posted September 10, 2015 Author Report Share Posted September 10, 2015 Read your messages john Link to comment Share on other sites More sharing options...
mr blizzard Posted September 10, 2015 Report Share Posted September 10, 2015 Thx Rick Please continue with this amazing thread, I will with draw, you guys are great Link to comment Share on other sites More sharing options...
ckewley Posted September 10, 2015 Report Share Posted September 10, 2015 (edited) A quick bit for the chilly heads out there. This year I grew 18 different varieties of hot peppers ranging from mild to the current Guinness book world record holder. I've made sauces in the past but much prefer a simple pepper mash & let the peppers speak for themselves. Last week I had my first big harvest & was eager to get cooking. Pepper mash is as follows (per 100g of peppers) 60ml of vinegar 1 tsp of honey 1/4 tsp salt That's it, honey can be substituted & whatever vinegar you like, I used apple cider as a buddy makes his own & he keeps bees as well so I get some great honey from him The big pile is a combo of Bhut Jolokia's & Naga Jolokia's(Ghost peppers) & these are the base of my mash These little devils are called Moruga Scorpions & can be as hot if not hotter than Ghost's These bad boy's are the Carolina Reaper, the current world champ according to Guinness. Stupid hot but also have quite a good taste & aroma. All the other peppers in the first picture would not be making it into this mash, their time will come later at the next harvest. So all told I had just over 300g of peppers going into this batch, now the time comes to de-seed these. Some folks leave the seeds in but I find them bitter so I remove them & use them in the years to come. Try to leave as much of the pith/placenta in the pepper as possible, & this should go without saying wear gloves, you may have to change them out a couple of times as the oil from these peppers can eat the gloves. Add all your ingredients & blend, I use the "chop ice" to get everything moving and finish with just high speed to blend it out (about 2 min total). I've been doing this for over 20 years & have dedicated cookware for this, trust me you don't want to use them for anything else. Another point don't cook these inside your place unless you have a good exhaust fan, you will feel like you've been pepper sprayed. On the stove top or camp burner I set mine to 120* to slow cook & reduce total volume by 20% (usually 1.5-2 hrs) always stirring to prevent scorcing (wear gloves for bursting bubbles) All that's left is to sterilize your jars & utensils & waterbath after jared Edited September 10, 2015 by ckewley Link to comment Share on other sites More sharing options...
misfish Posted September 10, 2015 Report Share Posted September 10, 2015 you may have to change them out a couple of times as the oil from these peppers can eat the gloves. And you eat these? LOL That is a nice collection there, thats for sure. Link to comment Share on other sites More sharing options...
dave524 Posted September 10, 2015 Report Share Posted September 10, 2015 If anyone is in need of a good frypan these are the best I've encountered. Never been happy with the durability of no sticks until these and they are a heavy weight pan and do not warp , sit flat and very even heat, closest thing you will find to a seasoned cast iron. Check the reviews, don't think there is a bad one. There is a 10 " as well. http://www.canadiantire.ca/en/pdp/heritage-rock-non-stick-frypan-12-in-1427073p.html#.VfHmrzZRFMs Link to comment Share on other sites More sharing options...
Gerritt Posted September 10, 2015 Report Share Posted September 10, 2015 Ckewley, I've been looking for a source for reaper seeds! All I seemed to find were shady websites or those in the U.S. Etc..... I'd love to grow these guys! I'm a hot pepper guy and would a chance to try em! If you happen to have a few seeds you would mind sharing I'd be glad to send you some $$ for em! G Link to comment Share on other sites More sharing options...
ckewley Posted September 10, 2015 Report Share Posted September 10, 2015 No problem Gerritt shoot me a PM with your addy & I'll send some your way(no $$ needed). My genetics come from Ed Currie & I've grown them for 4 years now , excellent producer Link to comment Share on other sites More sharing options...
manitoubass2 Posted September 10, 2015 Author Report Share Posted September 10, 2015 Im a pepper fan as well and I am very jealous!!!! My mouth waters just looking at them? Ghost pepper is as gnarly as I have went and it was in a sauce for wings. I ate 12 and holy man!!!! Talk about heat! I asked about the sauce(chef is an old high school chum, and he said he only had 3 or 4 dimes in the pot. That stuff is hot and it lasts along long time. At first I almost thought I was gonna suffocate lol. We brought home 6 and left em on the counter for my uncle who came home drunk from the bar???? Ah i wish i woulda videotaped his reaction after 3 wings, priceless Link to comment Share on other sites More sharing options...
bigugli Posted September 11, 2015 Report Share Posted September 11, 2015 I have been selling a lot of reapers and white ghost over the past 2 weeks. Can't keep up with demand. Link to comment Share on other sites More sharing options...
ckewley Posted September 11, 2015 Report Share Posted September 11, 2015 White ghosts are excellent & stupid hot, grew them a few years ago.....might have to put them in next years rotation! Plan on growing a few wild varieties as well like CGN 21500, always wanted to grow a wild variety Link to comment Share on other sites More sharing options...
smitty55 Posted September 11, 2015 Report Share Posted September 11, 2015 If anyone is in need of a good frypan these are the best I've encountered. Never been happy with the durability of no sticks until these and they are a heavy weight pan and do not warp , sit flat and very even heat, closest thing you will find to a seasoned cast iron. Check the reviews, don't think there is a bad one. There is a 10 " as well. http://www.canadiantire.ca/en/pdp/heritage-rock-non-stick-frypan-12-in-1427073p.html#.VfHmrzZRFMs Tks for that Dave. I noticed them in the flyer this week and was wondering how good they are. A five year replacement warranty says loads. Cheers Link to comment Share on other sites More sharing options...
Spiel Posted September 11, 2015 Report Share Posted September 11, 2015 Tonight's dinner is starting to take shape..... Yummmmmmm...... Link to comment Share on other sites More sharing options...
misfish Posted September 11, 2015 Report Share Posted September 11, 2015 Ok come on, need the whats in and the how longs. Man, I want some of those peppers. Nice work. Link to comment Share on other sites More sharing options...
Spiel Posted September 11, 2015 Report Share Posted September 11, 2015 A quick bit for the chilly heads out there. This year I grew 18 different varieties of hot peppers ranging from mild to the current Guinness book world record holder. I've made sauces in the past but much prefer a simple pepper mash & let the peppers speak for themselves. Last week I had my first big harvest & was eager to get cooking. Pepper mash is as follows (per 100g of peppers) 60ml of vinegar 1 tsp of honey 1/4 tsp salt That's it, honey can be substituted & whatever vinegar you like, I used apple cider as a buddy makes his own & he keeps bees as well so I get some great honey from him All that's left is to sterilize your jars & utensils & waterbath after jared Awesome. I have a friend who makes his very similar, simply called "Ya Man!" Dangerous stuff. I love it! Link to comment Share on other sites More sharing options...
Spiel Posted September 11, 2015 Report Share Posted September 11, 2015 Ok come on, need the whats in and the how longs. Man, I want some of those peppers. Nice work. Well the Jalapenos were split length wise, seeded and filled with cream cheese. I then stacked the halves on top of each other, cut sides up and wrapped with a full piece of semi cooked bacon. Is it a good method, I don't know? I've never made them before but I have eaten them....yum! The salad is just pasta of choice (usually rotini or fusilli), with green onion, celery, thin diced carrots, blanched broccoli florets, artificial crab meat and cherry tomatoes tossed in Italian dressing. I seem to change every time I make it. I'll sprinkle sun dried tomatoes on top with some fresh grated Pecorino Romano and fresh cracked black pepper on the plate. Link to comment Share on other sites More sharing options...
manitoubass2 Posted September 11, 2015 Author Report Share Posted September 11, 2015 (edited) Ah very nice spiel!!!! Homemade bacon wrapped jalepeno poppers mmmm Sald is nice too!!! Edited September 11, 2015 by manitoubass2 Link to comment Share on other sites More sharing options...
misfish Posted September 11, 2015 Report Share Posted September 11, 2015 Well the Jalapenos were split length wise, seeded and filled with cream cheese. I then stacked the halves on top of each other, cut sides up and wrapped with a full piece of semi cooked bacon. How much longer did you cook it after the wrapping ? Link to comment Share on other sites More sharing options...
Spiel Posted September 11, 2015 Report Share Posted September 11, 2015 How much longer did you cook it after the wrapping ? I don't know yet. Link to comment Share on other sites More sharing options...
misfish Posted September 11, 2015 Report Share Posted September 11, 2015 I don't know yet. Link to comment Share on other sites More sharing options...
leaf4 Posted September 11, 2015 Report Share Posted September 11, 2015 Tonight's dinner is starting to take shape..... Yummmmmmm...... Hey now I recognize that recipe... haha Link to comment Share on other sites More sharing options...
misfish Posted September 11, 2015 Report Share Posted September 11, 2015 Well were going for PHO and fresh spring rolls. Link to comment Share on other sites More sharing options...
Spiel Posted September 11, 2015 Report Share Posted September 11, 2015 Well were going for PHO and fresh spring rolls. Ah man, I love Pho. Link to comment Share on other sites More sharing options...
akaShag Posted September 11, 2015 Report Share Posted September 11, 2015 OK, PHO??????????????? Link to comment Share on other sites More sharing options...
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