Re: [CH] Fire in the hole! The hottest chili is ready for theworld
JohnT Love2Troll (Love2Troll@kc.rr.com)
Sat, 4 Aug 2007 13:37:38 -0500
Matt,
Not a whole lot of personal info about the Bhuts. I discovered that the
first ones I picked at orange stage were not fullly ripe. They eventually
get very nicely red. The green ones are not very hot. Or at least not as
hot as expected. I'm a SandyO Moderate Corps member and had no problem with
a mature size green Bhut Jolokia. Ate a quarter inch size section from
mid-pod that included seeds and placenta. Except for tase it was 'just
right'. I'm not a big fan of green peppers unless they are roasted.
Can't wait to sample the Bhuts at OF this year!!!
JohnT
----- Original Message -----
From: Matt Evans
To: JohnT Love2Troll
Cc: CH2060@xemaps.com ; chile-heads@globalgarden.com
Sent: Friday, August 03, 2007 7:47 PM
Subject: Re: [CH] Fire in the hole! The hottest chili is ready for theworld
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)
>
>
> --
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>
>
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