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PEPPERS!


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#1
crockrocket

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Any other pepper lovers here? In middle school I realized I could make a little money selling pepper plants at a local farmer's market, and thus a five year long business endeavor was born. Each year I grew 25 - 50 varieties of sweet and hot pepper plants from seed and sold the plants during the spring and early summer. Anyway, I fuzzing love peppers and was wondering if anyone here knows their rare peppers.

 

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#2
dorobo

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Pepper spam?!

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#3
asipo

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i live in asia, this thing is everyday in our meal

 

edit:

did not eat raw, use 3-7 pieces for cooking or mashed


Edited by asipo, 10 November 2015 - 12:39 AM.

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#4
Call_Me_Ishmael

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I had a very nice pepper and garlic, thyme garden in Arizona. 

 

Then I moved, haven't taken it back up again.


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#5
ticklemyiguana

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Peppers are awesome. I don't know my varieties but I enjoy pretty much the whole range. My father's a chef/restaraunt owner so I've been around food my whole life, peppers included.

Also good lord your name is Simon. You. Nerd.
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#6
kaiserschmarrn_

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Simon's  plants aren't the only thing I see that's sweet and hot...

 

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#7
WillyW

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I am an adamant hot pepper lover, Yes. Unfortunately, due to living in THE GREAT WHITE NORTH, we don't see the type of weather that allows for me to grow them all year long in my back yard. However, I do regularly buy large amounts of Jalapenos at the grocery store, and I hang them over my oven in a perforated bag, so the outside slowly ripens to turn from dull green (with white inside) to bright red (with pink inside). And then I'll dry them out, toss 'em in a coffee grinder, and make my own Jalapeno chili powder.

I need to get off my lazy ass and get a dehydrator, because I don't own one yet. So I usually just cut them in half, put them in the oven at the lowest possible temperature setting and leave them overnight until they're fully dried out.


Edited by WillyW, 10 November 2015 - 08:54 AM.

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#8
Amidatelion

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And then I'll dry them out, toss 'em in a coffee grinder, and make my own Jalapeno chili powder.


Speaking from personal experience this is a goddamn terrible idea. You're basically turning the pepper into an aerosol weapon. It's an efficient method, but painful and quite possibly dangerous with more acidity and higher capsaicin peppers. My recommendation: get goggles and a breath mask.
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#9
dlg597

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Speaking from personal experience this is a goddamn terrible idea. You're basically turning the pepper into an aerosol weapon. It's an efficient method, but painful and quite possibly dangerous with more acidity and higher capsaicin peppers. My recommendation: get goggles and a breath mask.

Or throw it at your nemesis.



#10
LRod

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Having grown up in the lower Rio Grande Valley, we commonly made our salsas out of what we locally called chile del monte (translation: wild pepper), but are often reffered to as Pequin or Bird's peppers.  They are extremely hot (60,000 to 100,000 units on the Scoville scale), have a bright almost citrus taste, and peppery notes that affect more of the front part of the palate as opposed to the back of the throat burn.  These peppers were part of most salsas made at home and by just about every local family, and some folks included dried ground pequins in their BBQ rubs.  If you've ever tried the Cholula brand hot sauce, you'll find the taste to be familiar, since the label list the pequin peppers as part of the ingredients. 


Edited by LRod, 10 November 2015 - 11:47 AM.

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#11
ticklemyiguana

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Having grown up in the lower Rio Grande Valley, we commonly made our salsas out of what we locally called chile del monte (translation: wild pepper), but are often reffered to as Pequin or Bird's peppers.  They are extremely hot (60,000 to 100,000 units on the Scoville scale), have a bright almost citrus taste, and peppery notes that affect more of the front part of the palate as opposed to the back of the throat burn.  These peppers were part of most salsas made at home and by just about every local family, and some folks included dried ground pequins in their BBQ rubs.  If you've ever tried the Cholula brand hot sauce, you'll find the taste to be familiar, since the label list the pequin peppers as part of the ingredients. 

Cholula is perhaps my favorite flavor of hot sauce. I just wish it was hotter.


Edited by ticklemyiguana, 10 November 2015 - 02:25 PM.

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#12
OdinTheWise

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i love spicy food but i am not one of those freaks that want food as spicy as they can make it 


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#13
Sriracha_Sauce

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I like putting peppers in the oven, roasting them, and then eating them covered in sriracha sauce.  It's tasty.


Can't handle the sauce?


#14
TheFrostnessMonster

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I was born and raised in Texas, so hot food was part of my life, and now I've got 3 one-gallon bags full of cayenne, serrano, and red hot chili peppers I grew over the summer sitting in my freezer.


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#15
Call_Me_Ishmael

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...are often reffered to as Pequin or Bird's peppers.  

 

They grow wild in the lower Sonoran, too.  Organ PIpe Cactus National Monument (and the Goldwater Range) are good spots to grab some on a day trip from Phoenix or Tucson.


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#16
WillyW

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Speaking from personal experience this is a goddamn terrible idea. You're basically turning the pepper into an aerosol weapon. It's an efficient method, but painful and quite possibly dangerous with more acidity and higher capsaicin peppers. My recommendation: get goggles and a breath mask.

 

Speaking from my own experience, it really isn't that bad. Maybe I'm just used to it though.But I do usually allow the grinder to settle for a couple minutes before opening it up and sifting it in a spice container. The air here is also very humid most of the time, especially in the summer. So it helps absorb the powder that gets in the air.

However, if I were to do a large batch, I would probably get a paper breathing mask.


Edited by WillyW, 11 November 2015 - 03:50 PM.

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