The Food Thread

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  • F Me In The BrainF Me In The Brain this knows everybody from other commetsPosts: 13,958
    The Last Dab Reduxx is on sale now!
    Sweet (and hot!), thanks C.
    Look forward to using this sparingly.  :lol:  
    I have to say, I continue to use the Exhorresco and just love it.  Does not stay with me like the other true hot sauces.  If you order, order directly as it was cheaper.

    The love he receives is the love that is saved
  • rgambsrgambs Posts: 11,248
    I harvested my only peppers of the year last night, 10 scotch bonnets, 7 super chili's, and 3 Carolina reapers...so very sad to lose 50 plants too late to replace them.
    I used a sharp fork to pierce them all and threw them in the dehydrator...I did the reapers last and I licked the fork just to see how that would be. 
    It was hot lol 
    I like that the reapers don't linger, I get about 10 seconds of exotic and unique flavor, and then a very sharp heat for about ten minutes.  Sharp like a very hot pepper that's still green, but still with depth like a fully mature pepper. 
    The "Mexican" chilis really linger, an extra hot poblano or jalapeno can leave me burning and tingling for a solid half hour or longer.
    Monkey Driven, Call this Living?
  • rgambsrgambs Posts: 11,248
    And yes, poblanos and jalapenos can be very hot!  I dry farm, while that significantly decreases overall yield, fruit size and flavor intensity is increased, which means hotter peppers.  Dry-farmed poblanos are a wonderful pepper, the green flesh is almost as mild as a bell pepper with seeds and membranes as hot as hot jalapenos.  Let it mature to full red and it is sweet as a bell with heat all throughout that resembles a good hot jalapeno.  Very versatile.
    Jalapenos...Rome jalapenos grown dry farm style compare with milder Cayennes, in my experience.
    Monkey Driven, Call this Living?
  • Cliffy6745Cliffy6745 Posts: 26,702
    Poblanos are my favorite pepper and a grilled poblano as a side for a nice steak is one of my favorites. They can pack some heat, but it is fairly rare in our area
  • F Me In The BrainF Me In The Brain this knows everybody from other commetsPosts: 13,958
    rgambs said:
    And yes, poblanos and jalapenos can be very hot!  I dry farm, while that significantly decreases overall yield, fruit size and flavor intensity is increased, which means hotter peppers.  Dry-farmed poblanos are a wonderful pepper, the green flesh is almost as mild as a bell pepper with seeds and membranes as hot as hot jalapenos.  Let it mature to full red and it is sweet as a bell with heat all throughout that resembles a good hot jalapeno.  Very versatile.
    Jalapenos...Rome jalapenos grown dry farm style compare with milder Cayennes, in my experience.
    The sushi place where we were regulars in CA (every Friday night, 7:30 seating @ sushi bar w/Masa-san!) saw us having a jalapeno/yellowtail combo in some form every week.  Masa would always try to get creative, but these are two things that go together well.  The trick was that about once a month the jalapenos would be very hot.  Was always a 'what am I going to get here?' feeling when you popped them in.
    Sorta like Cliffy's pepper pot he shared a while ago. 

    Have you ever taken a big bit out of a reaper?
    The love he receives is the love that is saved
  • HesCalledDyerHesCalledDyer MarylandPosts: 12,015
    I have 4 reapers between 2 plants and they just started growing a couple weeks ago.  I'm not sure they'll mature before it freezes.  37 here tomorrow night and the the day before last was likely the last warm day we'll have this year.
  • rgambsrgambs Posts: 11,248
    I have 4 reapers between 2 plants and they just started growing a couple weeks ago.  I'm not sure they'll mature before it freezes.  37 here tomorrow night and the the day before last was likely the last warm day we'll have this year.
    I wouldn't get my hopes up, they are very slow to mature.  Did you grow in pots?  You could bring them in and out and that should work.
    If the peppers are mature but still green you can encourage them along by taking a spade and slicing down about 6 inches in a circle around the plant around 5 inches away from the stem.  That should sever the roots enough to shock the plant into prioritizing fruit ripening above all else.
    Monkey Driven, Call this Living?
  • Cliffy6745Cliffy6745 Posts: 26,702
    Fall is here!!

    lentil and sausage stew on the stove for this evening and a ham bone and bean soup simmering for this week. Love fall food 
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