Re: [CH] Chile-Heads Digest V8 #1001
Sterling Kaiser (jskaiser.fpm.cfot@gmail.com)
Sat, 3 Apr 2010 02:16:32 -0500
Hey guys, anybody know where I can get bulk orders of morich or
jolokia seeds for a decent price?
Sterling Kaiser
On Mar 31, 2010, at 12:42 AM, owner-chile-heads-
digest@globalgarden.com (Chile-Heads Digest) wrote:
>
> Chile-Heads Digest Tuesday, March 30 2010 Volume 08 :
> Number 1001
>
>
>
> In this issue:
>
> [CH] Mid West Chiles
> [CH] bhut jolokias
> Re: [CH] bhut jolokias
> Re: [CH] bhut jolokias (Weaponized)
> [CH] FB ChileHead Presence
> Re: [CH] bhut jolokias (Weaponized)
> Re: [CH] bhut jolokias (Weaponized)
> Re: [CH] bhut jolokias (Weaponized)
> [CH] New Jersey Hot Luck
> [CH] Spicy Snacks from NJ Hot Luck 3/27/10
> [CH] Modern Marvels, Hot & Spicy
> [CH] Dos Chiles Verdes Chutney - from Hot Luck 3/27/10
> RE: [CH] bhut jolokias (Weaponized)
> Re: [CH] Modern Marvels, Hot & Spicy
> Re: [CH] Modern Marvels, Hot & Spicy
> [CH] "Eat The Heat" Reunion - NJ Hotluck yesterday, March 27
> [CH] "Eat The Heat" Reunion - NJ Hotluck yesterday, March 27
> [CH] Modern Marvels, Hot & Spicy DVD
> Re: [CH] "Eat The Heat" Reunion - NJ Hotluck yesterday, March 27
> Re: [CH] "Eat The Heat" Reunion - NJ Hotluck yesterday, March 27
> Re: [CH] "Eat The Heat" Reunion - NJ Hotluck yesterday, March 27
> Fw: Re: [CH] "Eat The Heat" Reunion - NJ Hotluck yesterday,
> March 27
> Re: [CH] Modern Marvels, Hot & Spicy DVD
> [CH] And speaking of hot lucks....
> Re: [CH] Modern Marvels, Hot & Spicy
> Re: [CH] Modern Marvels, Hot & Spicy DVD
>
> ----------------------------------------------------------------------
>
> Date: Tue, 23 Mar 2010 21:05:56 -0500
> From: Byron <byronbromley@tellink.net>
> Subject: [CH] Mid West Chiles
>
> Good Luck to ya
>
> Remember that you need to find something that folks want
> thats not available from Jim Campbell, Susan Wesland, CA John,
> Hobby Farmer or JohnT New Mex stuff ask for Beth Boyd at
> Peppermania. These folks have been around here for 10 +
> years.
>
>
>
> Your right about drying your own, I still have a couple
> ounces
> of dried chimayo peppers from Jim Campbells event in 2005 that
> are still great. A 1/2 and ounce or so of Beths Pecan
> smoked
> chimayo left.
>
> Byron
>
>
> ------------------------------
>
> Date: Wed, 24 Mar 2010 18:26:22 -0400
> From: dan combs <dcombs@bloomington.in.us>
> Subject: [CH] bhut jolokias
>
> Anybody here abouts dealing in these yet?
>
> http://www.guardian.co.uk/world/2010/mar/23/india-chilli-bhut-jolokia-terrorism
>
> I'd be interested in a taste or few.
>
> carp
>
> ------------------------------
>
> Date: Wed, 24 Mar 2010 19:23:02 -0400
> From: "=Mark" <mstevens@exit109.com>
> Subject: Re: [CH] bhut jolokias
>
> http://www.youtube.com/watch?v=xoe99zJKWkA
>
>
> On Wed, 24 Mar 2010 18:26:22 -0400, dan combs wrote
>> Anybody here abouts dealing in these yet?
>>
>> http://www.guardian.co.uk/world/2010/mar/23/india-chilli-bhut-
>> jolokia-terrorism
>>
>> I'd be interested in a taste or few.
>>
>> carp
>
>
> - --
> =Mark
>
> http://www.exit109.com/~mstevens
>
> ------------------------------
>
> Date: Wed, 24 Mar 2010 19:34:16 -0400
> From: dan combs <dcombs@bloomington.in.us>
> Subject: Re: [CH] bhut jolokias (Weaponized)
>
> http://news.bbc.co.uk/2/hi/south_asia/8584988.stm
>
>
> At 07:23 PM 3/24/2010, =Mark wrote:
>> http://www.youtube.com/watch?v=xoe99zJKWkA
>>
>>
>> On Wed, 24 Mar 2010 18:26:22 -0400, dan combs wrote
>>> Anybody here abouts dealing in these yet?
>>>
>>> http://www.guardian.co.uk/world/2010/mar/23/india-chilli-bhut-
>>> jolokia-terrorism
>>>
>>> I'd be interested in a taste or few.
>>>
>>> carp
>>
>>
>> --
>> =Mark
>>
>> http://www.exit109.com/~mstevens
>
> ------------------------------
>
> Date: Wed, 24 Mar 2010 20:19:54 -0400
> From: "=Mark" <mstevens@exit109.com>
> Subject: [CH] FB ChileHead Presence
>
> Any of you folk have a Facebook presence? Many of my BBQ and
> Foodwine folks
> are commiserating there. This has not diminished list traffic but has
> actually mitigated off topic posts and enhanced personal
> communication.
>
> Look at it this way, Dave Dewitt is a regular contributor to the FB
> CH stream...
>
>
> - --
> =Mark
>
> http://www.exit109.com/~mstevens
>
> ------------------------------
>
> Date: Wed, 24 Mar 2010 20:41:40 -0400
> From: "=Mark" <mstevens@exit109.com>
> Subject: Re: [CH] bhut jolokias (Weaponized)
>
> "Scientists in India say their chilli stun grenade for fighting
> terrorists
> could be adapted for other purposes."
>
> Yes! Seasoning of whole dining facilities food! Could have used
> this in our
> cafeteria...
>
>
> On Wed, 24 Mar 2010 19:34:16 -0400, dan combs wrote
>> http://news.bbc.co.uk/2/hi/south_asia/8584988.stm
>>
>> At 07:23 PM 3/24/2010, =Mark wrote:
>>> http://www.youtube.com/watch?v=xoe99zJKWkA
>>>
>>>
>>> On Wed, 24 Mar 2010 18:26:22 -0400, dan combs wrote
>>>> Anybody here abouts dealing in these yet?
>>>>
>>>> http://www.guardian.co.uk/world/2010/mar/23/india-chilli-bhut-
>>>> jolokia-terrorism
>>>>
>>>> I'd be interested in a taste or few.
>>>>
>>>> carp
>>>
>>>
>>> --
>>> =Mark
>>>
>>> http://www.exit109.com/~mstevens
>
>
> - --
> =Mark
>
> http://www.exit109.com/~mstevens
>
> ------------------------------
>
> Date: Sat, 27 Mar 2010 18:46:41 -0400
> From: Jim <jim@wildpepper.com>
> Subject: Re: [CH] bhut jolokias (Weaponized)
>
> Then show up this fall at the Open Fields. If all goes well, I should
> have three or four different varieties of Bhut. Have fun ;-)
>
>
>>> Anybody here abouts dealing in these yet?
>>>
>>> http://www.guardian.co.uk/world/2010/mar/23/india-chilli-bhut-
>>> jolokia-terrorism
>>>
>>> I'd be interested in a taste or few.
>>>
>>> carp
>>
>
>
> - -Jim C
> http://www.StepUpforCharity.org
>
> ------------------------------
>
> Date: Sat, 27 Mar 2010 20:15:41 -0400
> From: Punto <punto@inch.com>
> Subject: Re: [CH] bhut jolokias (Weaponized)
>
> This morning, I was listening to the NPR program "Wait, wait, don't
> tell
> me", which is sort of a cross between John Stewart and a quiz show.
> They
> have a segment where someone who calls in has to listen to three
> bizarre
> "news stories" and pick out which of them is actually true. This
> week's
> theme was something like "unusual or unintended uses of food". One the
> stories had something to do with jock straps made from pork rind
> (why am
> I suddenly having thoughts of Rael, someone whom I have never met?),
> another was some sort of new-age-y retreat (they dropped in the name
> and
> location - Kripalu in Stockbridge, Mass. - for verisimilitude) that
> was
> immersing people in various purees for cleansing purposes, if I am
> recalling correctly and the third item was the bhut grenade account.To
> reveal what the correct answer, they had the assistant editor (I
> forget
> her name) on another line.
>
> I listen to this show pretty regularly and they do seem to turn up a
> fair amount of stories pertaining to chiles being used unusually or
> stupidly around the world. Just felt the need to share this with the
> rest of the heads.
>
> Peter H.
>
> Jim wrote:
>> Then show up this fall at the Open Fields. If all goes well, I
>> should
>> have three or four different varieties of Bhut. Have fun ;-)
>>
>>
>>>> Anybody here abouts dealing in these yet?
>>>>
>>>> http://www.guardian.co.uk/world/2010/mar/23/india-chilli-bhut-
>>>> jolokia-terrorism
>>>>
>>>> I'd be interested in a taste or few.
>>>>
>>>> carp
>>>
>>
>>
>> -Jim C
>> http://www.StepUpforCharity.org
>>
>>
>>
>>
>>
>
> ------------------------------
>
> Date: Sat, 27 Mar 2010 17:21:26 -0700 (PDT)
> From: RisaG <radiorlg@yahoo.com>
> Subject: [CH] New Jersey Hot Luck
>
> Well today was the day of the New Jersey Hot Luck or as we called it
> the 10th Anniversary "Eat the Heat" Hot Luck. In October it will be
> 10 years since the Hot Luck was filmed for "Eat the Heat".
>
> Karen had said that it was from 2 pm on. I showed up at around 2:15
> and was very surprised that I was the first one to arrive. I got
> right into putting out my stuff - and making my sliders.
>
> About half an hour later Alex Soltow showed up. We were so happy to
> see her. We were also expecting Doug and Andy, who never showed.
>
> So it was Karen, her dad and sister, Alex and me. A small group of
> avid chile-lovers but still a good time was had by all.
>
> Karen made an amazing cake - it had a lot of fondant work on it and
> this cute little chile-head figure that she made with tiny dried
> chiles (that really packed a wollop!).
>
> I made a homemade chutney (with green thai chiles and a tiny bit of
> bhut jolokia) and a Citrus BBQ Sauce (with Moritas, Meyer Lemon
> Juice and Blood Orange Juice along with some molasses), and sliders.
> I brought some spicy pretzels, spicy almonds and popcorn. All
> homemade. I also brought some Cabots Habanero Cheddar Cheese. I made
> some spicy bacon strips for the sliders. I made the sliders at
> Karen's and I also brought some Battered and Baked Chile Strips. All
> recipes will be in another email.
>
> Alex brought a wonderful salad that was her take on Buffalo Chicken
> Salad, except it was vegetarian and the dressing was amazing. I had
> 2 servings. She also brought a fabulous pumpkin seed dip, Rice Works
> chips, and Deviled Eggs that were curried and magnificent. Simple
> and delicious.
>
> We ate, we watched "Eat the Heat" and we ate some more.
>
> It ended around 5:30 with all of us very full and happy. We missed
> Andy and Doug though. Where they were we do not know. No word from
> them. Mysterious.
>
> A good time was had by all, even though it was a small group. Maybe
> there will be another in the summer so we can also swim in Karen's
> great pool, just like the Hot Luck get togethers from 10 years ago.
>
>
> RisaG
>
>
>
>
>
> ------------------------------
>
> Date: Sat, 27 Mar 2010 17:24:43 -0700 (PDT)
> From: RisaG <radiorlg@yahoo.com>
> Subject: [CH] Spicy Snacks from NJ Hot Luck 3/27/10
>
> Here is the recipe I used for the spicy snacks - I used the same
> mixture on Marcona Almonds, Popcorn and Pretzels.
>
> I got the recipe from a blog, which one I don't know as I didn't
> write it down. So no source information.
>
> 1 tsp cayenne (I used homemade Red Thai powder)
> 1 tsp lemon pepper
> 1 tsp granulated garlic
> 1 oz dried Ranch Dressing mixture (I used homemade)
> 1/2 cup vegetable oil
> 1-22 oz pkg pretzels (I used 20 oz pretzels, 2 cups of Almonds and 2
> cups of popcorn and made more of the seasoning)
>
> Make the mixture by mixing together the seasonings and oil.
>
> Place pretzels (or other snacks) on a rimmed cookie sheet. Place in
> a 250 degree oven for 1/2 hour. Remove to a large bowl and drizzle
> with the seasoning paste. Cover and shake well to distribute.
>
> Let cool and then serve.
>
>
> RisaG
>
>
>
>
>
> ------------------------------
>
> Date: Sat, 27 Mar 2010 19:33:36 -0500
> From: jjk <jknoll4@cox.net>
> Subject: [CH] Modern Marvels, Hot & Spicy
>
> Did anyone see this episode? Is it worth watching? I had it on my
> calendar to DVR it today, but didn't look at my calendar early enough
> and missed it, dammit!
>
> - --
> JJK
> CH # 1149
> from somewhere in the Midwest
>
> jknoll4@cox.net
>
> Need New Mexico Chile Seeds? Check out http://www.midwestchileheads.com
>
> ------------------------------
>
> Date: Sat, 27 Mar 2010 17:43:31 -0700 (PDT)
> From: RisaG <radiorlg@yahoo.com>
> Subject: [CH] Dos Chiles Verdes Chutney - from Hot Luck 3/27/10
>
> This is the recipe I used for the chutney I served with my sliders
> today. I changed it a bit. It was originally from Hot & Spicy &
> Meatless by Dave Dewitt.
>
> 1 cup water
> 2 cups apple cider vinegar
> 3/4 cup agave nectar (original called for honey)
> 2 cups fresh tomatoes, peeled & chopped (I used 1-14 oz can diced
> tomatoes)
> 6 tomatillos, husked and chopped (I used homemade roasted tomatillos)
> 1 medium onion, chopped
> 1 cup Craisins (original called for golden raisins)
> 1/2 cup fresh cilantro, chopped (omitted as I didn't have any)
> 2 green New Mexican chiles, roasted and peeled and seeded, chopped
> 2 jalapenos, roasted, peeled & seeded, chopped
> 1 tsp ground cumin
>
> In a large saucepan, combine all ingredients. Stir, and simmer
> uncovered, for 2-1/2 to 3 hours. Remove from heat and cool to room
> temperature. Serve immediately, or store covered in the refrigerator.
>
> Yield: 4 cups
>
> Source: Hot & Spicy & Meatless by Dave Dewitt
> Posted by RisaG 3/27/10
>
>
>
>
> ------------------------------
>
> Date: Sun, 28 Mar 2010 02:38:07 +0000
> From: Alex Silbajoris <asilbajo@hotmail.com>
> Subject: RE: [CH] bhut jolokias (Weaponized)
>
>
> OK but back to those vegetable puree baths, couldn't we combine two
> scenarios and have Bhut and Body Works? It would be sort of like a
> sweat lodge but you never want to get out of the frozen water.
>
> _________________________________________________________________
> Hotmail: Trusted email with powerful SPAM protection.
> http://clk.atdmt.com/GBL/go/210850553/direct/01/
>
> ------------------------------
>
> Date: Sun, 28 Mar 2010 11:52:21 -0400
> From: "=Mark" <mstevens@exit109.com>
> Subject: Re: [CH] Modern Marvels, Hot & Spicy
>
> I've still got it recorded. If anyone is interested I could burn
> DVDs of it.
>
> On Sat, 27 Mar 2010 19:33:36 -0500, jjk wrote
>> Did anyone see this episode? Is it worth watching? I had it on my
>> calendar to DVR it today, but didn't look at my calendar early
>> enough and missed it, dammit!
>>
>> --
>> JJK
>> CH # 1149
>> from somewhere in the Midwest
>>
>> jknoll4@cox.net
>>
>> Need New Mexico Chile Seeds? Check out http://www.midwestchileheads.com
>
>
> - --
> =Mark
>
> http://www.exit109.com/~mstevens
>
> ------------------------------
>
> Date: Sun, 28 Mar 2010 13:24:54 -0400
> From: dan combs <dcombs@bloomington.in.us>
> Subject: Re: [CH] Modern Marvels, Hot & Spicy
>
> I saw parts of it. It was on earlier too and I saw other parts
> then. Very good science. People turning all sorts of shades of
> red. The Wasabi in stores and buffets most likely isn't real Wasabi.
> I always figured it was a dilute but according to the show it's all
> horseradish and food coloring and no real Wasabi is in it Real
> Wasabi is like, x 100. When the guy ate real Wasabi he looked like
> his head was going to explode. In Japan there is a toothpaste with
> real Wasabi in it. What a way to start the day.
>
> carp
>
> At 08:33 PM 3/27/2010, jjk wrote:
>> Did anyone see this episode? Is it worth watching? I had it on my
>> calendar to DVR it today, but didn't look at my calendar early
>> enough and missed it, dammit!
>>
>> --
>> JJK
>> CH # 1149
>> from somewhere in the Midwest
>>
>> jknoll4@cox.net
>>
>> Need New Mexico Chile Seeds? Check out http://www.midwestchileheads.com
>
> ------------------------------
>
> Date: Sun, 28 Mar 2010 15:23:35 -0400
> From: Karen Elizabeth Stober <kstober@skywebusa.net>
> Subject: [CH] "Eat The Heat" Reunion - NJ Hotluck yesterday, March 27
>
> Greetings from NJ! Wish you all were here.
>
> Yesterday it was a tenth anniversary of the "Eat The Heat" Food
> Network program reunion at my home in Warren, NJ. The show was filmed
> in October 2000 and aired in March 2001. Risa G. and Alex Soltow,
> my Dad, sister Nancy and cat Spanky were present from the original
> group ten years ago. Andy Barhhardt & friends, and Doug Barnhardt
> were no-shows. We watched the video of the show and all cheered when
> we got to MY hotluck segment and Risa's recipes in her kitchen
> segment at her former home in Woodbridge, NJ. No, for the umpteenth
> time, we did not NOT meet Tyler Florence. However, when I took out
> the video I found that I had kept all correspondence from the couple
> that were over our homes filming. Maybe we can see about a tenth
> anniversary edition of ETH - Where are they now? Eating more heat,
> of course, and, sometimes a bit too much...
>
> Easy to do - here's why:
>
> I made a guava scotch bonnet chocolate chip cake sculpture. It was a
> Mexican lady, sitting upright, in a frilly skirted dress. Green,
> yellow and red bands in the skirt, and the top was yellow. Little
> yellow shoes feet sticking out from the under the skirt. She wore a
> ristra of chiles around her neck. The piped ristra didn't work out
> but I had tiny round dried chile petines so I stuck those on the
> royal icing and added green stems.
>
> To top it off, I served chilled "Hot Sun" tomato with chiles wine
> from the winery in Naples, Fl. It was just ok and not hot.
>
> I put out a selection of hot sauces from my collection that had the
> wildest labels and