Re: [CH] Chile-Heads Digest V8 #1002
Sterling Kaiser (jskaiser.fpm.cfot@gmail.com)
Wed, 7 Apr 2010 14:53:26 -0500
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