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    Dartplayer Dot Net :: View topic - Hot Sauce
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    Hot Sauce

     
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    Ross Maan
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    PostPosted: Wed Feb 13, 2013 10:16 am    Post subject: Hot Sauce Reply with quote

    I was wonderng. I dabble in hot sauce and grow my own chiles... Pretty good stuff comes out of experiments.
    Yesterday I tried the Ghost Pepper (currently the hottest pepper in the world)... Embarassed OMG.. It was like a squirt of pepper spray in the lungs....!

    Anywone else fuss around with peppers?
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    Erik
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    Joined: Jun 1, 2003
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    PostPosted: Wed Feb 13, 2013 10:26 am    Post subject: Reply with quote

    You bet -- I'll have to reply soon but I have something to do first Wink
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    Erik
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    PostPosted: Wed Feb 13, 2013 10:44 am    Post subject: Reply with quote

    I make my own 'Atomic Mushrooms' using home grown Jalapeno's, Habanero's and Cayenne's and the stuff is awesome! This year a friend wanted to try it with Ghost peppers (not me! no WAY!) and he loved it.

    Will be making more this weekend.

    We also make a Roasted Pineapple and Habanero sauce (for tonight's dinner -- I believe it's in the 'What's for dinner' thread) that's to die for Smile
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    KopRalph11
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    PostPosted: Wed Feb 13, 2013 10:51 am    Post subject: Reply with quote

    Me and HabaneroJooz yap about it when we get together.
    Naga Bhut Jolokia (Ghost Pepper) is hot but is an also ran nowadays.
    Trinidad Scorpion Morouga is the current champ at over 2.3 schoville units.
    7 Pod Douglah, Trinidad Scorpion Butch T and Naga Viper in order are runner ups. Then you have the other 7 pod varieties Barrackpore, SR Strain, Primo, Jonah, Brain Strain and Yellow which range from a million to 1.5 mil schovell units. The and only then do you get the previous champ of the Ghost Peppers. Yep I have tried most of them. And my fav is actually the Butch T. Its got a great flavor to begin with Razz
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    Ross Maan
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    PostPosted: Wed Feb 13, 2013 12:59 pm    Post subject: Reply with quote

    Erik wrote:
    I make my own 'Atomic Mushrooms' using home grown Jalapeno's, Habanero's and Cayenne's and the stuff is awesome! This year a friend wanted to try it with Ghost peppers (not me! no WAY!) and he loved it.

    Will be making more this weekend.

    We also make a Roasted Pineapple and Habanero sauce (for tonight's dinner -- I believe it's in the 'What's for dinner' thread) that's to die for Smile


    Sounds awesome. Atomic Mushrooms!
    Ohh btw, Morel season is just around the corner Smile
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    Ross Maan
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    PostPosted: Wed Feb 13, 2013 1:00 pm    Post subject: Reply with quote

    KopRalph11 wrote:
    Me and HabaneroJooz yap about it when we get together.
    Naga Bhut Jolokia (Ghost Pepper) is hot but is an also ran nowadays.
    Trinidad Scorpion Morouga is the current champ at over 2.3 schoville units.
    7 Pod Douglah, Trinidad Scorpion Butch T and Naga Viper in order are runner ups. Then you have the other 7 pod varieties Barrackpore, SR Strain, Primo, Jonah, Brain Strain and Yellow which range from a million to 1.5 mil schovell units. The and only then do you get the previous champ of the Ghost Peppers. Yep I have tried most of them. And my fav is actually the Butch T. Its got a great flavor to begin with Razz


    Wow, well good to know I have people to ask questions now!
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    AmericanBadAss
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    PostPosted: Wed Feb 13, 2013 2:32 pm    Post subject: Reply with quote

    He doesn't show much, but search users for "habanerojooz"..he had some great posts on the subject.

    I don't cook, but what I want to try for my wings is Doyle's "Made in Hell" hot sauce, I've heard it's great
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    Ross Maan
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    PostPosted: Wed Feb 13, 2013 3:52 pm    Post subject: Reply with quote

    Jesus!

    Sounds violent yet great.
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    AmericanBadAss
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    PostPosted: Wed Feb 13, 2013 6:13 pm    Post subject: Reply with quote

    Sure is..Doyle is the guitarist from The Misfits..old school hardcore band I've been a lifelong fan of.
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    CraigB
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    PostPosted: Thu Feb 14, 2013 1:13 am    Post subject: Reply with quote

    KopRalph11 wrote:
    Trinidad Scorpion Morouga is the current champ at over 2.3 schoville units.


    2.3 is less heat than a red bell pepper. I believe the word "million" is missing, ya? Razz
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    KopRalph11
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    PostPosted: Thu Feb 14, 2013 7:17 am    Post subject: Reply with quote

    Yep the million is missing. Should be a given to the pros lol
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    Erik
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    PostPosted: Thu Feb 14, 2013 8:13 am    Post subject: Reply with quote

    Heat beyond that of the Habanero is too much for me! Heck, I can only take the hab in small doses now too (it's my guts, they don't like it! lol) but I do love the flavor!

    Dinner was superb last night Very Happy
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    Chitown599
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    PostPosted: Thu Feb 14, 2013 1:48 pm    Post subject: Reply with quote

    OK, now we are in a subject I know a little about. I love hot sauce, which I make myself. I use a combination of red Savina Habanero, and Cayenne peppers, which I slice very thin, and chop into very fine pieces, where it almost looks like ground pepper does. I mix this with Frank's Red Hot sauce, and my other secret ingredients. I use this sauce for almost everything I eat. It's not the hottest in the world, but I will bet you it's one of the tastiest. It's great on wings, steak and rib tips, eggs, pizza, meatloaf, burgers, and ribs, just to name a few things.
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    Last edited by Chitown599 on Fri Feb 15, 2013 2:53 am; edited 1 time in total
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    Ross Maan
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    PostPosted: Thu Feb 14, 2013 8:06 pm    Post subject: Reply with quote

    Gotta love Franks for sure.
    Its almost unamerican not to. Shocked

    So Im currently germinating a variety indoors before summer, have any of you guys ever started them indoors first?
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    habanerojooz
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    PostPosted: Tue Jul 09, 2013 7:03 pm    Post subject: Reply with quote

    I germinated and started my Bhut Jolokia plants indoors. I kept 2 of them and gave the rest away. They've been living outside in a pot for the past 2.5 years.

    I have some Trinidad Scorpion (7 Pot?) and Fatali seeds but haven't taken the time to grow them. I'm waiting till I move to a place where I can give them better living conditions and they can thrive.

    As far as commercial sauces go, I'm a big fan of all of the sauces from CaJohns.
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