Hey guys. I hav a question for anybody who plays with or grows any of the super hot peppers. I have some laytex gloves, and nitrile gloves, and have doubled up with them on occasion, and still get the "hot hands". Anybody know a secret, or know the brand or type of gloves I may have overlooked? Sterling Kaiser On Apr 5, 2010, at 6:06 PM, owner-chile-heads-digest@globalgarden.com (Chile-Heads Digest) wrote: > > Chile-Heads Digest Monday, April 5 2010 Volume 08 : > Number 1002 > > > > In this issue: > > [CH] What spices were in Calvin's Powder? > Re: [CH] Modern Marvels, Hot & Spicy > [CH] Bhut Jalokia??? > [CH] 2010 OF > Re: [CH] What spices were in Calvin's Powder? > Re: [CH] "Eat The Heat" Reunion - NJ Hotluck yesterday, March 27 > Re: [CH] What spices were in Calvin's Powder? > [CH] Heritage Big Jim Germination > Re: [CH] 2010 OF > Re: [CH] What spices were in Calvin's Powder? > [CH] Fw: How would you taste 20 different hot powders? > Fw: [CH] Fw: How would you taste 20 different hot powders? > Re: [CH] Fw: How would you taste 20 different hot powders? > Re: [CH] Bhut Jalokia??? > RE: [CH] Bhut Jalokia??? > Re: [CH] Fw: How would you taste 20 different hot powders? > Re: [CH] Chile-Heads Digest V8 #1001 > RE: [CH] What spices were in Calvin's Powder? > [CH] Bonnie Hunt Show Today - Dave's Insanity Chug-Lug > Re: [CH] Bonnie Hunt Show Today - Dave's Insanity Chug-Lug > RE: [CH] What spices were in Calvin's Powder? > > ---------------------------------------------------------------------- > > Date: Wed, 31 Mar 2010 09:47:13 -0500 > From: "Tom Greaves" <tomg@airmail.net> > Subject: [CH] What spices were in Calvin's Powder? > > Does anyone know what was in Calvin's Powder? That was the best > tasting hot > powder ever, and I just used the last that I had. > > I'd like to try to make some if I can get an idea of what all was in > it. I > remember a few years ago where he listed about 10 peppers that he > had just > bought for it, but it wasn't all that was in it. > > Tom Greaves > > ------------------------------ > > Date: Wed, 31 Mar 2010 16:45:57 -0400 > From: "=Mark" <mstevens@exit109.com> > Subject: Re: [CH] Modern Marvels, Hot & Spicy > > Figured I'd reiterate info on the "Hot & Spicy" Modern Marvels > Episode. > > For now the show is available online (OK, So I divided it up; now > you need not > sit through commercials)... > > http://www.exit109.com/~mstevens/hotspicy.html > > Since posting it online I figure many folks may opt not to get the > DVD. > > HOWEVER - The DVD is still available. For those who are still > interested, I > just need a mailing address to send it to. No charge, as the blank > DVDs are > only like 25 each. Postage is a buck or so. WTF? > > Let me know if you still want to deal with all the commercials and > I'll send > you the DVD... > > > On Sun, 28 Mar 2010 11:52:21 -0400, =Mark wrote >> I've still got it recorded. If anyone is interested I could burn >> DVDs of it. >> > > > - -- > =Mark > > http://www.exit109.com/~mstevens > > ------------------------------ > > Date: Wed, 31 Mar 2010 17:45:17 -0500 > From: Byron <byronbromley@tellink.net> > Subject: [CH] Bhut Jalokia??? > > Help > > I am confused. The U.K. article said that they were hybrids, > Last I knew they were OP > > > The U.K. Article said they were going to grind the seeds?? > Are > they different than most chilies?? > > I have fermented Red Savina and Choc.Habs. These seeds were > NOT hot after you washed off the placenta. ?? > > Albeit, with the heat, you probably could make it. > > Did Nancy Pelosi and Harry Reid approve this operation ? Sounds > more brutal than waterboarding > > > B > > > > > ------------------------------ > > Date: Wed, 31 Mar 2010 17:51:07 -0500 > From: Byron <byronbromley@tellink.net> > Subject: [CH] 2010 OF > > Sorry folks I can't make it > > I have to be a "male escort" to a Toby Keith concert, Hope the > payment is worth it > > > B. > > > ------------------------------ > > Date: Wed, 31 Mar 2010 15:31:13 -0700 > From: Doug Irvine <dougandmarie@shaw.ca> > Subject: Re: [CH] What spices were in Calvin's Powder? > > Tom Greaves wrote: >> Does anyone know what was in Calvin's Powder? That was the best >> tasting >> hot powder ever, and I just used the last that I had. >> >> I'd like to try to make some if I can get an idea of what all was in >> it. I remember a few years ago where he listed about 10 peppers >> that he >> had just bought for it, but it wasn't all that was in it. >> >> Tom Greaves >> >> > Jim Campbell supplied a lot of the chiles that Calvin used in his mix. > He began with his own home grown stuff from his garden beside their > house. He and I were back and forth a lot over the years, I would send > him canned salmon from here in BC. He was bitten by a snake while > out on > the job in the oil patch and it left him seriously allergic to > nightshade which precluded his even touching peppers, or potatoes, > tomatoes, in short all the various veggies of the nightshade family. > Then to compound his problems he ran into a huge partner kefuffle, and > he told me that he was just going to move to another location. So it > was > that he disappeared, and he has not re-appeared. If you have one of > his > little packages with the ingredient list, Jim will attempt to build > the > same powder, and a couple of folks were going to find one and let Jim > know. I know that I did not keep one of his ingredient lists, but > someone out there must have one. > Cheers, > > Doug in BC > > ------------------------------ > > Date: Wed, 31 Mar 2010 19:05:21 -0400 > From: AndyB <CH2060@xemaps.com> > Subject: Re: [CH] "Eat The Heat" Reunion - NJ Hotluck yesterday, > March 27 > > Karen, > > I am very disappointed that I was not able to attend your event, as I > was really looking forward to it. > > Joanne and I were to drive up from MD, she would drop me off at your > place, then visit with friends in the area. Unfortunately, at the > last > minute, Joanne was not able to make it, and my health did not > permit me > to travel up and back on my own. > > AndyB > > Karen Elizabeth Stober wrote: >> Andy Barhhart & friends, and Doug Barnhart were no-shows. > > ------------------------------ > > Date: Wed, 31 Mar 2010 19:25:08 -0700 > From: hecowan <hecowan@islandnet.com> > Subject: Re: [CH] What spices were in Calvin's Powder? > > Tom Greaves wrote: >> Does anyone know what was in Calvin's Powder? That was the best >> tasting hot powder ever, and I just used the last that I had. >> >> I'd like to try to make some if I can get an idea of what all was in >> it. I remember a few years ago where he listed about 10 peppers >> that he had just bought for it, but it wasn't all that was in it. >> >> Tom Greaves > > Jim Campbell supplied a lot of the chiles that Calvin used in his > mix. He began with his own home grown stuff from his garden beside > their house. He and I were back and forth a lot over the years, I > would send him canned salmon from here in BC. He was bitten by a > snake while out on the job in the oil patch and it left him > seriously allergic to nightshade which precluded his even touching > peppers, or potatoes, tomatoes, in short all the various veggies of > the nightshade family. > Then to compound his problems he ran into a huge partner kefuffle, > and he told me that he was just going to move to another location. So > it was that he disappeared, and he has not re-appeared. If you have > one of his little packages with the ingredient list, Jim will attempt > to build the same powder, and a couple of folks were going to find > one and let Jim know. I know that I did not keep one of his > ingredient lists, but someone out there must have one. > Cheers, > > Doug in BC > > ------------------------------ > > Date: Thu, 1 Apr 2010 10:00:38 -0700 > From: Bill and Linda Moats <bmoats@q.com> > Subject: [CH] Heritage Big Jim Germination > > I've had good luck with germination of the Heritage Big Jim seeds. > They were germinated over a germination heating pad and stayed at > about 80 - 85 deg. The germination rate was 90+% in six days. The > seeds came from a packet from good ol' Tough Love Chile Co. > > Any Chileheads these days in NE Oregon or SW Washington? > > Bill Moats > Pau Hana Farm > Milton-Freewater, OR > > ------------------------------ > > Date: Thu, 1 Apr 2010 19:22:56 -0400 > From: Jim <jim@wildpepper.com> > Subject: Re: [CH] 2010 OF > > You will be missed! For someone who has always been 'iffy' on > attending, you've been pretty regular :-D > > - -Jim C > http://www.StepUpforCharity.org > > ------------------------------ > > Date: Thu, 1 Apr 2010 19:34:05 -0400 > From: Jim <jim@wildpepper.com> > Subject: Re: [CH] What spices were in Calvin's Powder? > > I've been bad. I've promised to try and re-do that for awhile now. > The Alex S who can sing even sent me a copy of the label to help. He > used quite a bit of Aji I know- that was mostly what he got from me. > > - -Jim C > http://www.StepUpforCharity.org > > ------------------------------ > > Date: Fri, 2 Apr 2010 09:44:53 -0500 > From: "Tom Greaves" <tomg@airmail.net> > Subject: [CH] Fw: How would you taste 20 different hot powders? > > Resending in plain text format. > > - ----- Original Message ----- > From: Tom Greaves > To: chile-heads@GlobalGarden.com > Sent: Friday, April 02, 2010 9:40 AM > Subject: How would you taste 20 different hot powders? > > > In about a week, 2 chileheads and myself will try to reproduce the > Calvin's > Powder. We have 16 different dried chile varieties and will try > various > combinations to see if we can get close to the formula. The biggest > question we have is how to go about tasting the 20 to 30 different > combinations that we have in mind. Our current thought is to put > about 2 > tablespoons of sour cream in each cup then mix in about 1/8 teaspoon > of the > powder mix. We will do that about an hour in advance of the tasting. > > Any ideas or suggestions? We have all the peppers listed on the > bottle > except Rocoto and Hawaiian as we couldn't find any of them. Jim > thinks it > was heavy in Aji Amarillo, so we will use about 25% of that in each > mix. > > ------------------------------ > > Date: Fri, 2 Apr 2010 12:14:27 -0500 > From: "Tom Greaves" <tomg@airmail.net> > Subject: Fw: [CH] Fw: How would you taste 20 different hot powders? > > If we get anything close, I'll post it. > > We are also doing some tests with the Bhut Jolokia (1,598,227 > Scoville Heat > Units). Not exactly something a "moderate" would like. > > Last, but not least, we will do some blends adding curry powder. It > has > nothing to do with Calvin's Powder, but it should be interesting. > > BTW, I tried a new salsa last night that was really great. It is > Rosarita > Hot Salsa Taquera. Ingredients include chipotles. It tastes like > liquid > smoke with heat. The label says it is made in Mexico. It is well > worth > looking for. I got mine at Krogers. > > Tom > > > - ----- Original Message ----- > From: "Sandy Olson" <midwestfoodie@gmail.com> > To: "Tom Greaves" <tomg@airmail.net> > Sent: Friday, April 02, 2010 10:36 AM > Subject: Re: [CH] Fw: How would you taste 20 different hot powders? > > >> Boy, Tom! It amazes me what lengths you and friends will go to in >> order >> to keep the legacy going ;^) Please let us know the results as >> soon as >> the scientific procedures are complete. Wish I could attend the >> tastings...being a moderate and all that. Calvin was one of my >> ilk...at >> least his powder wasn't too hot for my tongue. >> >> SandyO >> CH #1146 and Grand Pooh Bear of the Moderate Corps >> > > ------------------------------ > > Date: Fri, 2 Apr 2010 14:00:00 -0500 > From: "Tom Greaves" <tomg@airmail.net> > Subject: Re: [CH] Fw: How would you taste 20 different hot powders? > > I got them on ebay. It is actually called Naga Morich , but they > think it > is a variant of Bhut Jolokia . > > Here's what they say: > > According to thechileman.org: > "The Naga Morich 'snake or serpent chilli' is one of the > world's > most sought after and fearsome > chilli peppers. A recent sample of this rare Bangladeshi > chilli > was tested using High-performance > liquid chromatography and registered a mind blowing > 1,598,227 > Scoville Heat Units (SHU), that's 3 > times hotter than the previous World Record Holder - the > Red > Savina Habanero or 300 times hotter > than a Jalapeno pepper! > > In its native Bangladesh, it is used sparingly (and with > great > care) to add a searing level of heat to > dishes by simply rubbing green unripe pods on > ingredients. Even > the fiery food loving > Bangladeshi's are not stupid enough to eat a whole Naga > pod." > > The Naga Morich is very closely related to the Bhut Jolokia. Some > experts > think that they may be the same variety with difference names from > different > locales. > > - ----- Original Message ----- > From: "Sterling Kaiser" <jskaiser.fpm.cfot@gmail.com> > To: "Tom Greaves" <tomg@airmail.net> > Sent: Friday, April 02, 2010 1:15 PM > Subject: Re: [CH] Fw: How would you taste 20 different hot powders? > > >> Hey, just curious, where can I find that 1.5 million shu jolokia >> you are >> talking about. Best I have found is 1,002,204 and I had to grow >> them. >> >> Sterling Kaiser >> >> On Apr 2, 2010, at 12:14 PM, "Tom Greaves" <tomg@airmail.net> wrote: >> >>> If we get anything close, I'll post it. >>> >>> We are also doing some tests with the Bhut Jolokia (1,598,227 >>> Scoville >>> Heat Units). Not exactly something a "moderate" would like. >>> >>> Last, but not least, we will do some blends adding curry powder. >>> It has >>> nothing to do with Calvin's Powder, but it should be interesting. >>> >>> BTW, I tried a new salsa last night that was really great. It is >>> Rosarita Hot Salsa Taquera. Ingredients include chipotles. It >>> tastes >>> like liquid smoke with heat. The label says it is made in >>> Mexico. It >>> is well worth looking for. I got mine at Krogers. >>> >>> Tom >>> >>> >>> ----- Original Message ----- From: "Sandy Olson" <midwestfoodie@gmail.com >>>> >>> To: "Tom Greaves" <tomg@airmail.net> >>> Sent: Friday, April 02, 2010 10:36 AM >>> Subject: Re: [CH] Fw: How would you taste 20 different hot powders? >>> >>> >>>> Boy, Tom! It amazes me what lengths you and friends will go to in >>>> order to keep the legacy going ;^) Please let us know the >>>> results as >>>> soon as the scientific procedures are complete. Wish I could >>>> attend >>>> the tastings...being a moderate and all that. Calvin was one of >>>> my >>>> ilk...at least his powder wasn't too hot for my tongue. >>>> >>>> SandyO >>>> CH #1146 and Grand Pooh Bear of the Moderate Corps >>> >>> >> > > ------------------------------ > > Date: Fri, 2 Apr 2010 16:06:25 -0500 > From: Sterling Kaiser <jskaiser.fpm.cfot@gmail.com> > Subject: Re: [CH] Bhut Jalokia??? > > Okay guys, probably a dumb question, but I know we've all heard open > pollination and grown in isolation as terms to describe the > pollination of our wonderful little pepper producing friends, but is > there an actual term for the isolated pollination? I know some people > do hand pollination which I personally have had good luck with, and > some people use bees or other critters to assist. Just kind of > wondering if it would be correct and not just a little funny to say my > peppers are bred in captivity? Lol > > Sterling Kaiser > > On Mar 31, 2010, at 5:45 PM, Byron <byronbromley@tellink.net> wrote: > >> Help >> I am confused. The U.K. article said that they were hybrids, >> Last I knew they were OP >> >> >> The U.K. Article said they were going to grind the seeds?? >> Are they different than most chilies?? >> >> I have fermented Red Savina and Choc.Habs. These seeds >> were NOT hot after you washed off the placenta. ?? >> >> Albeit, with the heat, you probably could make it. >> >> Did Nancy Pelosi and Harry Reid approve this operation ? >> Sounds more brutal than waterboarding >> >> B >> >> >> >> >> > > ------------------------------ > > Date: Fri, 2 Apr 2010 17:09:43 -0600 > From: "Kuhlmann Wolfe family" <kuhlwolf@centurytel.net> > Subject: RE: [CH] Bhut Jalokia??? > > I always just say I diddled them myself but I don't claim that's any > kind of > official way to describe it... > Cheryl > Polson, MT > > - -----Original Message----- > Sterling Kaiser > > Okay guys, probably a dumb question, but I know we've all heard open > pollination and grown in isolation as terms to describe the > pollination of our wonderful little pepper producing friends, but is > there an actual term for the isolated po