JohnT -- Tell me about your Bhut Jolokias -- I have a single surviving plant, but it isn't producing yet. Are they hot? Taste? Size? Color? Anything you could tell me would be more than I currently know.... Thanks -- I hope you're well. Matt On 8/3/07, JohnT Love2Troll <Love2Troll@kc.rr.com> wrote: > > Also, can someone suggest a (simple) recipe that could make good use of > > the habs. > > > Andy, > > Dehydrate for powder or flakes. For good color and to not gas off the cap > set the temp at no more than 130°. I have a tray of Bhuts going now. The > next batch I'm going to ferment. > > Refrigerator pickling is really simple too. Cut habs in half. Slowly heat > 1 part 5% vinegar of choice and add 1 part sugar. Gently heat until sugar > dissolves. Add pods and put in fridge. Sticky, syrupy, but very good & > lasts forever with great candied color. > > JohnT > > > ----- Original Message ----- > From: CH2060@xemaps.com > To: chile-heads@globalgarden.com > Sent: Friday, August 03, 2007 2:11 AM > Subject: Re: [CH] Fire in the hole! The hottest chili is ready for theworld > > > More info: An MSNBC article about Bhut Jolokia (ghost chili) peppers > > being recently rated the spiciest chili in the world by Guinness World > Records. > > http://www.msnbc.msn.com/id/20058096/ > > Well, early fall I'll see just how hot: I have a couple of the Bhut > Jolokia, some chocolate habs, some Red Savinas, and just to moderate > (slightly), several lemon drop plants. I'll do a side-by-side > comparison, and give you my purely subjective results. If any CHs > happen to be coming near Gaithersburg, MD, drop me an email, and you can > help compare. > > I also plan make an even hotter chile powder mix this fall (last year's > mix using habs and the lemon drops was quite good). > > Also, can someone suggest a (simple) recipe that could make good use of > the habs. > > AndyB > (Seldom moderate) > > > -- > No virus found in this incoming message. > Checked by AVG Free Edition. > Version: 7.5.476 / Virus Database: 269.11.2/931 - Release Date: 8/1/2007 > 4:53 PM > >