Re: [CH] Fatalii newbie
T. Matthew Evans (tmattevans@yahoo.com)
Mon, 9 Aug 2004 07:07:37 -0700 (PDT)
Robert --
I grew fatalli last year for the first time along with about 15-18 other C.
chinense varieties, including "Red Savina" from three different sources (two OP
and one from R&K Seed). The fatalli was BY FAR the hottest. My wife calls
them "the hateful little bastards". I think they have fantastic C. chinense
flavor and are quite easy to work with. I dried some, pickled some, made
fatalli hot sauce, and made fatalli pepper jelly -- all were excellent. I'm a
big fan.
By the way -- I was visiting my family a few months back, and my mom says --
"Look at this article in 'Southern Living' about this fellow who grows all of
these chiles right here in Virginia". Very nice article. I told her that I
"knew" you through the list.
Matt
--- Robert Farr - The Chile Man <rbfarr@erols.com> wrote:
> So - I'm curious about the opinions out there regarding the heat of the
> Fatali.
>
> I've grown them for years, and find them hotter than Red Savinas - say,
> 500,000 SHUs.
>
> Want say ye???
>
> Love2Troll wrote:
>
> >Just harvested my first ever pods. Very, very nice! My thanks to Matt E &
> Marv L for seeds. I have plants from both of your seeds.
> >
> >I was a little surprised at how little they weighed. A similar sized rocoto
> would weigh 5 or 6 times as much. They will be very easy to smoke, dry &
> grind.
> >
> >http://www.fototime.com/7BC6F0407B503A5/standard.jpg
> >
> >http://www.fototime.com/3772778CD3B939F/standard.jpg
> >
> >http://www.fototime.com/0BE82690AC44934/standard.jpg
> >
> >Very tasty, but not sure my lips will ever stop burning. These babies are
> going to make an excellent smoked powder. Most likely pecan wood for the
> smoke as I have pretty much decided that is my favorite. My son really likes
> apple smoked red rocoto and I just did a request for him a couple days ago.
> >
> >A happy JohnT
> >
> >
> >
> >
>
>
=====
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