[CH] Pepper varieties, etc....

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I'm reposting this because it seemed to get lost in the shuffle this past
weekend...


It looks like I'll have a bumper crop of fire, white fire, baby fire,
hero, kalia, and red squash peppers this fall (along with a couple of
unidentified types- I "weeded" the marking tags) .  Does anyone have firsthand
knowledge of these varieties?  Heat level?  Flavor?  Uses?  I just ordered a
bunch of odd seed types from the Pepper Gal catalog this past winter and
now would like to use these peppers in some of my sauces.

DeWitt's Pepper handbook calls Kalia an ornamental.  Does that mean it
will be bitter?

Other unrelated questions:  
What is the purpose of fermenting peppers?  Is it simply a way to
reproduce the Tabasco recipe?

Does anyone know what has happened to the Bubba's Hot Sauce website
(www.hotsauces.com)?  I wanted to order some stuff but haven't been able to get
through for months.

Some of Jim Campbell's red savina powder must've got onto my contact
lenses this week and I was forced to experience new levels of eye discomfort. 
I soaked the lenses in a weak bleach solution for about an hour which did
the trick.  I'm sure this isn't the best thing for contact lenses but it
did neutralize the capsaicin.

Thanks!
Jeffro

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