Completely, totally Off-topic

M

Mike Koewler

Okay, boot me out of this hallowed group. But I'm having fun. I was
invited to be a 'beta tester' but not of Pub 2008 or WP X2. Rather
testing hot pepper seeds to see if they not only sprout and grow, but
produce the expected pods of peppers. For the record, I cannot eat any
pepper much hotter than a Bell Pepper, which rates a Zero on the heat
scale. But I am enjoying growing them (this is what happens when you get
older!). I have some Hungarian Hot Wax (mild), Jalapeno (sort of hot),
Thai Sun (a bit hotter) and Habenero (don't even think about chewing on
one of these) that have all produced pods - bunches of them! I also have
quite a few Naga Jolokias that have just sprouted. For the record - they
are the world's hottest pepper. Twice to three times hotter than the
habenero. One is warned not to handle these peppers without wearing gloves.

Anyway, my beta test involves trying to grow Tobasco, Pasilla Bajio,
Black Hungarian, Numex Big Jim (the current record holder for the
longest pepper - its pods are said to grow to more than a foot long),
White Habenero (supposed to make a unique hot sauce) and Santa Fe Grande.

My goal is to grow 30 of the world's hottest peppers next year. Since
they won't die if I bring them inside during the dead of winter, the
following year I can add another 15, then another 15.

Yep, I'm nuts.

Mike
 
R

Rob Giordano \(Crash\)

I grew some Jalapeno plants a few years ago, they can get like big
bushes..the peppers were excellent! Habenero's are dangerous!


--
~~~~~~~~~~~~~~~~~~
Rob Giordano
Microsoft MVP Expression





| Okay, boot me out of this hallowed group. But I'm having fun. I was
| invited to be a 'beta tester' but not of Pub 2008 or WP X2. Rather
| testing hot pepper seeds to see if they not only sprout and grow, but
| produce the expected pods of peppers. For the record, I cannot eat any
| pepper much hotter than a Bell Pepper, which rates a Zero on the heat
| scale. But I am enjoying growing them (this is what happens when you get
| older!). I have some Hungarian Hot Wax (mild), Jalapeno (sort of hot),
| Thai Sun (a bit hotter) and Habenero (don't even think about chewing on
| one of these) that have all produced pods - bunches of them! I also have
| quite a few Naga Jolokias that have just sprouted. For the record - they
| are the world's hottest pepper. Twice to three times hotter than the
| habenero. One is warned not to handle these peppers without wearing
gloves.
|
| Anyway, my beta test involves trying to grow Tobasco, Pasilla Bajio,
| Black Hungarian, Numex Big Jim (the current record holder for the
| longest pepper - its pods are said to grow to more than a foot long),
| White Habenero (supposed to make a unique hot sauce) and Santa Fe Grande.
|
| My goal is to grow 30 of the world's hottest peppers next year. Since
| they won't die if I bring them inside during the dead of winter, the
| following year I can add another 15, then another 15.
|
| Yep, I'm nuts.
|
| Mike
 
D

DavidF

Sounds like a HOT topic to me <g>.

I love bell peppers, but after a mouth scalding experience with the one
Jalapeno plant I grew, I never ventured further down that road. I always
suspected that I what I actually grew was not a Jalapeno, and if it was, I
wondered how in the world people could eat truly HOT peppers.

What are you doing with them after growing them?

DavidF
 
M

Mike Koewler

David,

Mostly, giving them away. I keep the Hungarian Hot Wax, they are a
little warm but nothing like a jalapeno or habanero. I also have made
some hot sauce, including one batch of nothing but habaneros (about 75
of them, pureed with just a tiny bit of vinegar and olive oil. That
stuff is too hot to touch - seriously. When I put the cap on, there was
a tiny amount of sauce along the rim of the jar. Without thinking, I
tightened the lid but didn't use a paper towel or plastic gloves. My
hand stung for two days.

The Thai Sun peppers should be nice to add to chili, as long as I don't
add too much. Not sure what I will do with the Jolokias - but I know I
will be wearing gloves!

Mike
 
D

DavidF

Mike,

Whew! It sounds more like you are raising and bottling hazardous waste, than
a food condiment, to me ;>0

DavidF
 
M

Mike Koewler

David,
than a food condiment, to me. <<

Nah. Look at it this way - for the last nine years I have organized an
event called "Light Up the Valley." It's based around the idea of
businesses and individuals putting out luminaria - a sack with a candle
in it, up and down their sidewalk. At the same time, we (I?) encourage
businesses to hold an open house and pass out something free to anyone
who stops in.

In my case it is chili. In past years, we have gone through as much as
14 gallons, in just three hours. I always offer mild (which I make) and
hot (which my son has made except for a couple of years when he was in
the Navy).

Over the years, a few people have opined the hot isn't hot, at least to
them. So I plan on making the "hazardous waste" available, provided they
avow they understand the consequences of adding it to their cup of chili.

If my jolokias produce pods and I can make some hot sauce from them,
people will have to sign a Last Will and Testament! Of course, I'll have
a fool that shows up exclaiming he can eat anything. I pity the guy!

Mike
 
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