mike
The Pepper King
Posts: 3,661 
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Post by mike on Dec 25, 2020 8:15:40 GMT -5
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Sher
AGA Farmer
Posts: 7,025
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Post by Sher on Dec 25, 2020 11:50:07 GMT -5
That article explains why your fingers became numb.
It was also interesting reading how the body reacts to capsaicin.
It's odd how you ended up with those seeds. Hope it was an isolated mistake.
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Shawn
Administrator
Posts: 16,265 
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Post by Shawn on Dec 25, 2020 12:51:47 GMT -5
Great article.
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campingcorgis
AGA Farmer
🌴 I wet my plants. :-) 🌴
Posts: 3,114
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Post by campingcorgis on Dec 25, 2020 13:18:47 GMT -5
Yikes! What's the plan?  |
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maskedsonnet
AGA Farmer
Without the burden of comparison, everything is beautiful
Posts: 1,607
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Post by maskedsonnet on Dec 25, 2020 17:56:06 GMT -5
Used sparingly (and carefully!!) I think it'd be a very efficient way to spice up large batches of hot sauce. I bought some seed from Sandia Seed Company, along with Komodo Dragon seeds that they recommended to go with the Dragon's Breath to grow and experiment with. |
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mike
The Pepper King
Posts: 3,661
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Post by mike on Dec 25, 2020 18:26:11 GMT -5
Even growing the Bhutlah Scorpions was an experiment. I've harvested 8 peppers. I gave 2 away and dried the other 6. There are at least 20 still on the plant. I plan on drying them and using very sparingly.
I am making chili tomorrow in the Instant Pot. Do you think I should drop a dried one in there?
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campingcorgis
AGA Farmer
🌴 I wet my plants. :-) 🌴
Posts: 3,114
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Post by campingcorgis on Dec 25, 2020 18:39:00 GMT -5
Even growing the Bhutlah Scorpions was an experiment. I've harvested 8 peppers. I gave 2 away and dried the other 6. There are at least 20 still on the plant. I plan on drying them and using very sparingly. I am making chili tomorrow in the Instant Pot. Do you think I should drop a dried one in there? Nooooooo...at most, just a tiny, tiny bit! Maybe start with a big pot of boiling water and test a tiny piece in that...so you don't ruin food? And have a gallon or two of milk on hand, just in case! JMHO P.S. What kind of Chili? I make lots of different ones, red, green, black & white...Texas, veggie... |
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mike
The Pepper King
Posts: 3,661
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Post by mike on Dec 25, 2020 19:02:23 GMT -5
Tomorrows batch will be my stock chili. 2 lbs. Beef, 1 lb. Pork Sausage, Jalapeno, Habanero, Onion, Garlic, Tomato Paste, Better Than Bullion Chili Base, Chipotle Powder, Dark Cocoa Powder, Old Bay and Dark Beer. And no, I don't intend on using the Dragons Breath. It will be quite hot on it's own.
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maskedsonnet
AGA Farmer
Without the burden of comparison, everything is beautiful
Posts: 1,607
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Post by maskedsonnet on Dec 25, 2020 19:20:50 GMT -5
That chili sounds yummy!! And it sounds like the plant is quite a good producer, that's exciting to know! After drying, do you ever grind your peppers up to use in place of chili powder? That's what I end up doing with most of my superhots, soooo much tastier than the store-bought stuff. What I don't dry and grind I usually turn into various sauces for hot wings and freeze for later. I'm excited to see what these can be put to use for! What do you think you might do with your dried ones?
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mike
The Pepper King
Posts: 3,661
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Post by mike on Dec 25, 2020 19:28:33 GMT -5
Most of the dried get turned into powder. I keep the powders separate. I only combine them when preparing a recipe.
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campingcorgis
AGA Farmer
🌴 I wet my plants. :-) 🌴
Posts: 3,114
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Post by campingcorgis on Dec 25, 2020 20:24:19 GMT -5
Tomorrows batch will be my stock chili. 2 lbs. Beef, 1 lb. Pork Sausage, Jalapeno, Habanero, Onion, Garlic, Tomato Paste, Better Than Bullion Chili Base, Chipotle Powder, Dark Cocoa Powder, Old Bay and Dark Beer. And no, I don't intend on using the Dragons Breath. It will be quite hot on it's own. Whew! It does sound yummy & I'm glad the Dragons Breath isn't to be included. I was going to revise my previous post to say, pack it in a thermos & do a taste test outside of the closest ER. Bring the milk, but if immediate help is needed, at least you'll already be there! Is the beef cubed or ground? |
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mike
The Pepper King
Posts: 3,661
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Post by mike on Dec 25, 2020 22:10:58 GMT -5
Good ole ground chuck. I'm saving money this weekend by using what I have instead of spending any additional money on food. I'm also making my loaded bacon/hash browns soup this weekend. (I think)
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maskedsonnet
AGA Farmer
Without the burden of comparison, everything is beautiful
Posts: 1,607
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Post by maskedsonnet on Dec 25, 2020 22:14:39 GMT -5
Good ole ground chuck. I'm saving money this weekend by using what I have instead of spending any additional money on food. I'm also making my loaded bacon/hash browns soup this weekend. (I think) omg, can I ask what all's in the soup? Bacon hash brown sounds like it'd be amazing |
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mike
The Pepper King
Posts: 3,661
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Post by mike on Dec 25, 2020 22:25:58 GMT -5
Here's my recipe:
Parks Loaded Bacon/Potato Soup
32 oz. Frozen Southern Style Hash Browns
32 oz. Chicken Broth
1-1/2 lbs Thick Cut Bacon
16 oz. Half and Half
16 oz. Frozen Peas and Carrots
2 Cups Shredded Sharp Cheddar Cheese
10½ oz. Can Cream of Chicken Soup
8 oz. Cream Cheese
1 Cup Bell Pepper, Diced
1 Cup Onion, Diced
(2) 2.25 oz. Cans Sliced Black Olives
4 Tablespoons Bread Flour
4 Tablespoons Butter
1 Tablespoon Minced Garlic
1 Tablespoon Pink Himalayan Salt
1 Tablespoon Ground Black Pepper
1 Tablespoon Ground Chipotlé Pepper
Fresh Rosemary
Basil Paste
Instructions
Let frozen bacon thaw until half thawed. Cut into small pieces and fry at about 350° or so until fat has rendered out. (It should be foaming at this point) Do not go more than medium low or so. If it starts smoking it is too hot. Put bacon on paper towel and retain bacon drippings.
Add Butter and flour to bacon drippings. Stir continuously at medium low until roux starts to brown slightly. Turn off heat and let cool.
Add liquids and cheese and bring to a simmer at medium low. Add remainder of ingredients.
Simmer at 275° for two hours.
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maskedsonnet
AGA Farmer
Without the burden of comparison, everything is beautiful
Posts: 1,607
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Post by maskedsonnet on Dec 25, 2020 22:43:01 GMT -5
oh yum!! I'll have to try that one!  |
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campingcorgis
AGA Farmer
🌴 I wet my plants. :-) 🌴
Posts: 3,114
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Post by campingcorgis on Dec 26, 2020 10:32:19 GMT -5
mike, I think your chili sounds great! I'm thinking I've not made one similar, so I may have to give it a try! If you like "toppings" for your chili, I have one suggestion: peanuts! Yup, any peanuts you have on the shelf, try them on top. If you're buying them for the purpose, I suggest dry roasted, lightly salted. Of course, the "usual suspects" are good too...shredded cheese, diced onions, sour cream and even Pico de Gallo. The peanuts add a little texture/crunch. Especially needed in a veggie chili, but good on others too. 
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