What was the last spicy meal you cooked?

[imaguitargod]

If you can't get buffalo, substitute spotted owl. Tastes like bald eagle but not as gamey as polar bear.
Cheers, TB.
Mmmm, bald eagle. haven't had one of those in year. What I've really been getting into is deep frying human albinos.

[QuadShotz]

Yer pizzaz positively p0wnz wit da pepperz! :D

Nicely done.

[bentalphanerd]

That's gotta hurt IGG :onfire:

[imaguitargod]

That's gotta hurt IGG :onfire:
Actually, not as much as you might think. This is more or less an indecation on the heat I subject myself too on a daily bases ;) I did have a build up half way through but a 30 second rest was all that was needed. In all honesty I think it needed some fresh habs as an extra ingredient.

I've done a Defcon Zero pizza where I mixed it into the sauce, waited three days for it to soak in, then used it. I think I'll document that. Actually, I'll do that in a few days for you guys.

[QuadShotz]

Here's my comment:

http://www.darkgrid.com/images/hotstuff/homer_naga_drool.png

Heheheheh.

[bentalphanerd]

Actually, not as much as you might think. This is more or less an indecation on the heat I subject myself too on a daily bases ;) I did have a build up half way through but a 30 second rest was all that was needed. In all honesty I think it needed some fresh habs as an extra ingredient.

I've done a Defcon Zero pizza where I mixed it into the sauce, waited three days for it to soak in, then used it. I think I'll document that. Actually, I'll do that in a few days for you guys.

Ahh yes "mixed with" ..I did a few mini pizzas a while ago & just used the pain2 as a base & another with cajohns 10.

That hurt lol. I was lucky enough to have plenty of beer on hand so i survived.

[rainbowberry]

I guess the pizza dough and cheese helps with the burn.

[stillmanz]

would have been way too hot for me thats for sure, I might have managed a peice or two. Looks really delicious though.

[imaguitargod]

ere's the white pizza I made on Monday. It had tomato slices, spinich, shitaki mushrooms, and a habanero on one half of it. It was all on the dough with a garlic butter base, then I slapped cheese and a thick coat of Dave's Zesty Blend.

http://img229.imageshack.us/img229/2502/pizzawhitezz0.jpg

http://img132.imageshack.us/img132/9991/pizzawhite2zz9.jpg

[JayT]

You're making me really hungry for pizza with these pics. I think I am going to have to make do with some fresh jalapenos and orange habs on a frozen pizza with some Blair's Nitro powder and some Pure Death or Cajohn's 10 on top. Although the Snakebite was a good choice. Maybe I'll go with that.

[imaguitargod]

You're making me really hungry for pizza with these pics. I think I am going to have to make do with some fresh jalapenos and orange habs on a frozen pizza with some Blair's Nitro powder and some Pure Death or Cajohn's 10 on top. Although the Snakebite was a good choice. Maybe I'll go with that.
Ya, the snake bite is a really good choice for pizza!

Well, today I started my FAMOUS PASSOW PIZZA'S DEFCON ZERO PIZZA!!!!!!!

: lightning and thunder at name announcement :

I took pics which will be posted upon completion of the pizza. Basically I took Defcon Zero Batch #3 (best batch IMO), put a bunch of it in a bowl, mixed in tomato sauce, than put a few more large drops into it, mixed it some more. Now it's sitting in my refridgerator which is where it will sit for anywhere from 1-3 days.

I did this once before but with a larger batch of tomatoe paste for pizza. I used some right away and it wasn't all that hot. But after 3 days it was unbeleiveable! It needs time to permiate the sauce and make the whole thing blitzin hot! (That's right, I'm 100% German, I can use the word blitzin and get away with it ;) )

[chilliman64]

BBQ Pizza

pepperoni
mozzarella
mushroom
onion
pineapple
whole naga - sliced

cooked in the barbie - bloody beautiful - hot too!

this weekend I will be 'inventing' the Pain Pizza

pepperoni
mushroom
black olives
anchovies
mozzarella
onion
liberal splashing of bentalphanerd's Pain!

[QuadShotz]

Now see what ya made me go and do...

http://www.darkgrid.com/images/hotstuff/jala-hab-pizza-1.jpg

http://www.darkgrid.com/images/hotstuff/jala-hab-pizza-2.jpg

http://www.darkgrid.com/images/hotstuff/jala-hab-pizza-3.jpg


Other 1/2 of the aforementioned pepperoni pizza, with black olives, onions, jalapenos and habaneros, and SBPR.

Topped off with grated Cotija.

(one batch I also threw on some shredded cheddar-jack for eXtra-cheeziness.)


HOT and GOOD!

Most insane and complete burning time as the mix of peppers gives both upfront heat to lasting heat...w00t! Ya can almost feel the shift as each chilli provides it's range of flambe. :twisted:

[chilliman64]

dat's what I'm talkin' 'bout!

[QuadShotz]

Thx! Here's an action-shot in classic "ISM" style.


(((Warning: there may be a tad bit of chilehead overacting going on here. ;))))

http://www.darkgrid.com/images/hotstuff/hotpizzaface.JPG


I'll call it... "Red Cam Diaries" :D

-QS

[chilliman64]

overacting...nahhh

[theHippySeedCo]

Yummmmmmmmmmmmmmmmmm

[imaguitargod]

Bwahahaha! Great shot!

Great looking pizza too! Mmmmm....pizza...now I think I'll grab that leftover slice I have downstairs.

[QuadShotz]

Bwahahaha! Great shot!

Great looking pizza too! Mmmmm....pizza...now I think I'll grab that leftover slice I have downstairs.

Thx! It's rather tasty.

The rising crust pizzas do pretty well for store-bought ones. Trick is, I let it thaw and then cooked it. It seems to help the rising as the side that was frozen & cooked didnt seem as good.

I just grabbed the last slice and reheated it..I swear it got hotter overnight..dayum.

Perhaps the habs seeped in more or something. It's about bringing tears to my eyes now and I can really taste the habs.

:mouthonfire:

Awesome good stuff. Can't wait for the naga's to grow so I can use them in stuff.

~QS

[bentalphanerd]

:mouthonfire:

Awesome good stuff. Can't wait for the naga's to grow so I can use them in stuff.

~QS

Now that sounds like famous last words if i ever heard them :lol:

[QuadShotz]

Now that sounds like famous last words if i ever heard them :lol:


It'd save me cremation costs AND I'd die happy eh? :lol:

[stillmanz]

ok something simple. Rotiserrie chicken on the bbq.
I poured about 20ml of my Devils tongue jerk sauce into the cavity of the bird salt peppered and oiled the chook and cooked it. the flavours absorbed into the flesh perfectly hot but not toohot and real tasty. plus no burn (ie caramelizing of the pinapple so the taste stays true to the sauce.
I'll be doing this again.

Mick

[QuadShotz]

Ok, I think I'm officially addicted to Fatali chillis.

Made up some breakfast burritos..the usual mishmash of previously made meat filling, refried beans, scrambled eggs w/ habs/jalapenos/onions/garlic, and cheese. With some homemade Salsa Verde too.

http://www.darkgrid.com/images/hotstuff/S6300727.JPG

But, put about 1/2 of a dried fatali pod ran through the coffee grinder on top of the cheese so the oil from the melting cheese would wake up the fatali. Boy did it ever...I can still taste it. :)


http://www.darkgrid.com/images/hotstuff/S6300729.JPG

Awesome.

(Sorry about the horrid pics..was dark out and the CFL's really mess up the WB on the cam and I'm too lazy to open Photoshop to fix it.)

-QS

[stillmanz]

Fatalii are the tastiest. Once you get the bug its hard to shake that flavour and taste.

[chilehunter]

quad - the breakfast burritos look very tasty, makes me almost want to make some up for during the week.


well heres something I made a couple days ago (food is cold in the picture)
all I can say is I made this on a all day rain & started drinking early morning :oops: (hey not working), so come noon I made something funky. its kinda like a meatloaf or you could say 1 big burger but I eat it like a meatloaf (still have some leftover :lol:)

it has pepperjack cheese,white onions,orange habs,couple frenso in the middle. in the picture it doesnt show much habs but believe me its packed full of habs :mouthonfire:

http://i177.photobucket.com/albums/w227/confusionfusion8/DSCF1240.jpg

[QuadShotz]

Thats awesome.:)
Stuffed Bovine is tasty.

Hmm, wonder how it's be in a Pita...

[talas]

IGG you gotta start a pizza biz buddy..we deliver quick..but the burn lingers on :lol::mouthonfire:

[chilliman64]

well I made the Pain Pizza last night - sorry no pics as I'm technologically challenged, here's the list of ingredients:

1/3 bottle Pain2
black olives
anchovies
onion
pepperoni
capsicum
mozzarella
(option added - 3 halved birdhabs)

bloody bewdiful mate!

[chilliman64]

quad - the breakfast burritos look very tasty, makes me almost want to make some up for during the week.


well heres something I made a couple days ago (food is cold in the picture)
all I can say is I made this on a all day rain & started drinking early morning :oops: (hey not working), so come noon I made something funky. its kinda like a meatloaf or you could say 1 big burger but I eat it like a meatloaf (still have some leftover :lol:)

it has pepperjack cheese,white onions,orange habs,couple frenso in the middle. in the picture it doesnt show much habs but believe me its packed full of habs :mouthonfire:

http://i177.photobucket.com/albums/w227/confusionfusion8/DSCF1240.jpg

mmm... looks like a pig with a cheese covered cow shoved up it's arse!

[bentalphanerd]

IGG you gotta start a pizza biz buddy..we deliver quick..but the burn lingers on :lol::mouthonfire:

lol - yep might take a few hours to arrive but its guaranteed :hot:

[bentalphanerd]

well I made the Pain Pizza last night - sorry no pics as I'm technologically challenged, here's the list of ingredients:

1/3 bottle Pain2
black olives
anchovies
onion
pepperoni
capsicum
mozzarella
(option added - 3 halved birdhabs)

bloody bewdiful mate!


Sounds about perfect.

[talas]

chilehunter can i join you for breakfast..lunch..tea anythin actually next time iam in the states lol wow:)

[imaguitargod]

IGG you gotta start a pizza biz buddy..we deliver quick..but the burn lingers on :lol::mouthonfire:
Ya know what. A friend of mine just told me that too yesturday. Want to become my financial backer?

[chilliman64]

I checked my bottle of Pain2 last night - I actually put 1/2 a bottle on the Pain Pizza :):(:mouthonfire:

[Canuk Pepperhead]

Im scarcely low on supplys I made a ham steak with long grain rice using the remains of my carrabian hab powder

[bentalphanerd]

I checked my bottle of Pain2 last night - I actually put 1/2 a bottle on the Pain Pizza :):(:mouthonfire:

tickles a bit huh :hell:

I'll get you a replacement as soon as its made....got all the ingredients, just having one of those weeks

[chilliman64]

no dramas, I had some more on a risotto dish last night, it sure packs a tasty wallop!

[ImpyChick]

I'm making turkey burgers with diced habaneros tonight. They're cooking on the grill right now, & my mouth is watering!

[rabbit]

The last spicy thing I made was some beer brats that burned twice. However, I have a massive endorphin rush going on right now from some lethal ingestion on taco bell. I dumped it on like regular sauce. I feel GREAT!! Time for the next two Chicken Ranchero Soft Taco's!!:hell::lol:

[imaguitargod]

Here we go, The DEFCON PIZZA!

I took a bunch of Defcon Zero Batch #3 and mixed it in with the tomato paste and let sit for two days.

http://img151.imageshack.us/img151/2572/defconpizzajq0.jpg

Then I took chicken and coated it with Defcon Condition 1. Added basil and black olives. Covered with cheese and added a ton of Dave's Zesty Blend.

http://img372.imageshack.us/img372/7210/defconpizza2oc3.jpg

And here's the final product!

http://img49.imageshack.us/img49/6121/defconpizza3gm1.jpg

[texas blues]

Mama mia! That is some badass pizza Passow!
Cheers, TB.

[imaguitargod]

Mama mia! That is some badass pizza Passow!
Cheers, TB.

Thanks....I need to add more Zero next time... :mouthonfire:

[DEFCON Creator]

God bless ya son.

[imaguitargod]

God bless ya son.

Hehehehe, does this mean I'm the chosen one?

[DevilDuck]

I need a Tums just looking at those pics.....

[DEFCON Creator]

Hehehehe, does this mean I'm the chosen one?


Hmmmm, if you can take the trophy for the Deathmatch at Jungle Jim's, I might consider considering it. :cool:

[chilehunter]

IGG - I agree with the others, the pizzas you make are insanely hot (since you add all types of chile products to them)
why dont you add more toppings ?

[imaguitargod]

IGG - I agree with the others, the pizzas you make are insanely hot (since you add all types of chile products to them)
lol, thanks. What till you see what I do when I have fresh chili's to work with. Which should be in about a month and a half. :hell:

why dont you add more toppings ?
I usually add more toppings but this one was my "budget" pizza. Didn't have all that much money so I used what I had laying around the house.

[Pepperfreak]

:shocked: IGG, I'm sure that set off the Ole O Ring...LOL Looks great!

I just sat down and ate a tuna fish sandwich...WOW....I mixed a heaping spoonful of Hab powder, a heaping spoonful of Jalapeño powder, several dashes of red chili powder and my homemade onion powder to the tuna fish. Mixed it up with some mayonnaise to make it creamy. It was so good that I had to open another can of tuna fish to make another one. :onfire: (sorry no pics)

[ImpyChick]

You guys are awesomely creative! Tonight I tossed some hab powder in with some cocktail shrimp. It was a nice snack.

Tomorrow I'm gonna have a Lox in a Box, & mix some hab powder in with the cream cheese.

Yesterday I diced some canned habs in with my scrambled eggs. It's one of my favorite things to make, the flavors work so well together. Plus, the end result is really pretty!

[Canuk Pepperhead]

Tonight im making Defcon wings I havnt made them yet Ive got to fire up the deep fryer
http://i231.photobucket.com/albums/ee292/_Canuk_Pepperhead/Picture019-3.jpg
http://i231.photobucket.com/albums/ee292/_Canuk_Pepperhead/Picture020-2.jpg
theres about 1 1/2 teaspoons of DM MKII and defcon 1 Ill add more pics when done
rather than posting again heres the wings
http://i231.photobucket.com/albums/ee292/_Canuk_Pepperhead/Picture-4.jpg
they were good that DM MKII is great stuff but next time I think i'll add a bit more

[imaguitargod]

Just had a hamberger with Swis Cheese. I put it on a chabata bread with Zesty Blend on one side and Pain2 on the other. Running low on Pain2 so I'm going to start saving it for special occasions.

[chilehunter]

CP - those wings look really tasty!


well I made a little steak for dinner ;) of course I didnt eat it all, just I like thick steaks :lol: the leftovers is for lunch/dinner tommorrow.
yea wimpy serranos (all I could get right now), green onions, also had baked beans & (sugar soaked) sweet corn.

http://i177.photobucket.com/albums/w227/confusionfusion8/DSCF1282.jpg

[=Mark]

Tennesee Red Glazed Drumsticks

This isn't really a recipe per se, but is one of my favorite grilled dishes. Blues Hog Tennesee Red Glazed grilled chicken drumsticks. I don't normally tout commercial products, but Blues Hog is produced by Bill Arnold, a long time denizen of one of my favorite BBQ mailing lists, and the sauce is phenominal!

Tennessee Red is thinner than most BBQ sauces, more akin to the vinegar & pepper based sauces of the western Carolinas, eastern Tennessee and northern Alabama, though it is a bit more robust. I literally buy the stuff by the gallon.

To prepare I toss as many chicken drumsticks on the grill as I want.
Grill at medium to low heat.


http://www.exit109.com/~mstevens/tred/tr2.jpg


They're starting to look good...[/CENTER]

While the chicken is grilling, I fill one of those cheapie plastic 9 oz. cups about 2/3rds full of Tennesee Red. About 10 - 15 minutes before they are done, I grab the bone end of the drumsticks with a pair of tongs, and dip them in the sauce.

http://www.exit109.com/~mstevens/tred/tr3.jpg


Gloonk![/CENTER]

Let drain a few seconds. Then I put them back on the grill. Do this 2 or 3 more times, turning them each time and making sure they don't burn.

http://www.exit109.com/~mstevens/tred/tr5.jpg


They smell as good as they look![/CENTER]

Dunk them one more time as you remove them to serve.

http://www.exit109.com/~mstevens/tred/tr6.jpg


Provide lots of napkins, or even better, a hose...

Come and get it!


PS - I got tired of dealing with this editor that delights in randomly deleting CENTER tags, so the heck with it.

[rabbit]

CP - those wings look really tasty!


well I made a little steak for dinner ;) of course I didnt eat it all, just I like thick steaks :lol: the leftovers is for lunch/dinner tommorrow.
yea wimpy serranos (all I could get right now), green onions, also had baked beans & (sugar soaked) sweet corn.

http://i177.photobucket.com/albums/w227/confusionfusion8/DSCF1282.jpg

I could have ate the whole thing. Honestly, I'm a pig. I'm skinny as well. After I eat I look like a snake that just finnished eating a rat:lol: My last spicy meal wasn't fancy. Just overeasy eggs smothered in pepper powder and bacon. I'm in the mood for making some carribean food though. I'll have to put that on my agenda this weekend.

[JayT]

AJ offering me a Naga pod to eat whole got me feeling a little rammy. So when I made my quesadilla tonight (sorry no pics), I added fresh habs and almost half a bottle of CaJohn's 10 to the sauteed chicken, jalapenos and monterey jack cheese. Whew. I may have overdone it. My bottom lip is numb and I can only eat a bit at a time. I don't ever remember getting an endorphin rush from a quesadilla before.

[judimac]

Gosh I'm an amateur compared to you lot! I put dried chillis in nearly everything (except cheesecake) but over here we have cayenne powder, but Hab powder?

[QuadShotz]

Gosh I'm an amateur compared to you lot! I put dried chillis in nearly everything (except cheesecake) but over here we have cayenne powder, but Hab powder?

Yes maam,

even if you dont grow, as long as you cna get habaneros, you cn make powder.

ALways wear gloves when dealing with hot peppers, and mask if dealing with powders/fumes. You'll thank me later.

My Way:

Fresh habs, cut in 1/2 lengthwise, put in a oven or toaster oven at lowest setting...around 100-140F. Or, if ya have dehydrator, then awesome, do that.

Do until crisp and dry, but not burnt (unless you like that sort of thing)

I then let sit in a paper bag overnight just for kicks, then gring in a coffee mill I have for that usage. If a coffee grinder, break into smaller peices first, otherwise as in a food processor, just chuck 'em in. Do wear gloves and /or mask if you are sensitive to the fumes. Thee will be escaping bits of powder whiel gridning..don't get it near your eyes or breathe it. tis bad.


DON'T dive in after grinding..let it settle. You dont want a snoot full of hab powder..trust me.

And, there you are. As I said, treat it like Haz-Mat..it can really hurt.

Cheers.

[rainbowberry]

Gosh I'm an amateur compared to you lot! I put dried chillis in nearly everything (except cheesecake) but over here we have cayenne powder, but Hab powder?

I know we're limited with the chilli powder we can get over here Judi without ordering online but Waitrose do a nice Aji Limo powder, not too hot but better than Cayenne IMO.

[judimac]

The next time I go to Waitrose (nearly 25 miles away so it's a rare treat) I shall look out for the Aji Limo thanks!

[bentalphanerd]

Today being Sunday I mixed up a batch of burgers & cranked up the BBQ for lunch - My standard burger with cos lettuce & sliced vine toms & this time a Tablespoon of Stillmanz no-label "3-Punch"

Was sooo good I did it again for dinner

IMHO one of the best sauces ever made.

[texas blues]

Bent my friend...you saying that about Stilly's sauce (knowing how good yours are) is a big two thumbs way up! Now I have burgers on the brain.
Cheers, TB.

[JayT]

me too. I just made some myself, with a homemade sauce. It is mesquite smoked Thai Dragons and Jalapenos with vinegar, lime juice, salt, pepper, cumin, and honey. What a great sauce and really good on burgers.

[streetbmx]

chicken wings on the grill, marinated in lime, chipotle, cilantro, tabasco hab sauce

[rabbit]

Gosh I'm an amateur compared to you lot! I put dried chillis in nearly everything (except cheesecake) but over here we have cayenne powder, but Hab powder?

Hab powder ROCKS!!!!:onfire::D.......Now to make a Naga Morich or Jalokia powder:hell::lol:

[QuadShotz]

Made garlic crust Pepperoni Pizza...adding:


Mushrooms
Onions
Red and Green Jalapenos sliced
THSC NagaSav Sauce
Garlic Pepper/Chipotle Powder


Baked it up, then when about done, topped with Pepper Jack and more chipotle powder...back in to meltyness.

Was tasty. :D

Now I'm making Teriyaki marinated thin cut Ribeyes since I had extra veggies out anyways. ;)

Seared 'em quick on both sides in a pan then put on Onions, Mushrooms, a few Jalapenos slices I had left over from Pizza, Rosemary, Jalapeno/Garlic powder, lots of black pepper and also using watered down SBPR and El Yacateco XXXhot Aztec Hab sauce as liquid. (whew)

http://www.darkgrid.com/images/hotstuff/S6300902.JPG
(sorry for blurry..steam really messes up focus)

Now just slow-cooking it 'til it's fall apart good.

Daddy's gonna have a nice steak breakfast burrito tomorrow...oh yeah... :twisted:

[QuadShotz]

Oh yeah..I just cut one of 'em in half...with a plastic spatula. W00t!

http://www.darkgrid.com/images/hotstuff/S6300904.jpg

Gonna be awesome gravy from the juices too..good thing I just bought 15lbs of Russet Potatos too. :)

*update*

I just took it off and let cool/set for awhile. It's as fork-tender as pulled pork...except it's VERY spicy primo Ribeye. Frell Yeah...

[cajunheat]

The last spicy meal I cooked for my coworkers was quite hilarious. I'm from New Orleans living in Northern Virginia, so I treat the guys to some good cooking once in a while. When cooking jambalaya I use to use about a cup of cayenne for a 9qt pot. It was always just right for me but a bit spicy for them.

When I started thinking about opening a business selling hot sauce, I wanted to post a recipe page. I wanted the recipe to be rather simple but quite enjoyable.

Anyway, I have a recipe for jambalaya using my VooDoo Ash. Mind, the spice has a lil bite but very little. The recipe calls for 1/8 for a 9qt pot. That is nothing!. So, I made this and accompanied it with my jalepeno corn bread. Ya gotta love the South. LOL One of the guys thought the jambalaya was WAY too spicy. He was throwing this lil girlie fit when he grabbed the corn bread thinking he was gonna suppress the heat. I guess he wasn't listening when I told the guys what was in it. Boy was it hilarious watching him run around looking for something to drink.

[JayT]

That sounds awesome cajunheat. I love jambalaya. Gumbo too. Well pretty much all Cajun and Creole cooking. I was in Shreveport last year and ate my fill for a week! Best sausage gravy and bisquits I've had too. I'm lucky enough to have a Cajun restaurant around the corner owned/operated by the nephew of Paul Prudhomme.

[chilehunter]

squid & shrimp stir fry

http://i177.photobucket.com/albums/w227/confusionfusion8/DSCF1389.jpg

[Canuk Pepperhead]

oh man that looks good..seafood here is limited since im the onluy one here that can enjoy it mind you I have about 8 lbs of tigerprawn in my freezer hehehehe

[millworkman]

Jalapeno cheddar burgers. MMMMMMMMMMMMMMMMMMMM

[Canuk Pepperhead]

I just made a defcon 1 cesar salad tastes pretty nice actually

[QuadShotz]

chipotle/bih powder...good lord.

I powder a pod I had w/ some chipotles adn red peppr powder for filler....wow...

like a bomb in yer mouth.

I cant tell ya how hot that stuff is eating a dab of powder. Natch, I had to wet a finger and try it..OMG.

Bih powder is liek an acid trip mang...holy feck. I cant evem ex[plain how hot taht is. Mother of Frell, thats liek a nail through the toungue.

I have tears streaming down my face..and fuk that's hot.
Owww...I like it.

Glad I planted 12 more Bih..

Ya have my word Neil,.I'll eat one of every kind you gave me..but..those Bih and Dorset..were stripped to one leaf and sun scalded to near-oblivion b4 I got 'em....you have any idea how hot they will be now?

Good lord. Im a ded man, lol.

Muther, that Bih is hot. I'll make the world's first Bih puree. And eat it.

If ya never ate a Bih, you can't understand. It's just not normal.

Frell, Im scared of my Bih now m8..it got all it's leaves gone, sun roasted to almst nothing..one leaf nto counting te first. Now iut's coming bak..der god..how hot is that pepepr gonna be...perhaps the hottest pepper even grown.

I'll do it though.

-QS

[theHippySeedCo]

ill send ya some more Bih, get some o the seeeds cranking and keeep the Bih addiction happening, they are great and as ya know my Fav followed closely by the Fatali

i can feeel a Bih and Fatali Pizza attack coming :onfire:

[rabbit]

ill send ya some more Bih, get some o the seeeds cranking and keeep the Bih addiction happening, they are great and as ya know my Fav followed closely by the Fatali

i can feeel a Bih and Fatali Pizza attack coming :onfire:

I've got a bhut, but not a bih. I may have to look for some of those seeds later too:D Also, Quadshots I love the description. Very intersting:lol:

[rabbit]

Here's a pizza I made today with Thehippyseed company's sauce. It down the page.
http://www.thehotpepper.com/showthread.php?p=86884#post86884

[Canuk Pepperhead]

Nice man ya officially mare hungry there lol..Today was the first time I had the ring of fire from a salad lol

[rabbit]

Nice man ya officially mare hungry there lol..Today was the first time I had the ring of fire from a salad lol

Yeah, I'd say I'm not going to be hungry for the next few hours though:lol:. In your Defcon 1 chicken caesar salad did you leave out the caesar dressing and just use Defcon 1? Sounds kind of interesting. I may have to try this ring of fire salad!:hell::lol:

[Canuk Pepperhead]

There was a bit of dressing because I thought of the defcon 1 after but I doused the defcon one on really good and mixed her up All I tasted was defcon 1..next time Im going to make it with just defcon one and keep the dressing for the wife lol :hell:

[rabbit]

There was a bit of dressing because I thought of the defcon 1 after but I doused the defcon one on really good and mixed her up All I tasted was defcon 1..next time Im going to make it with just defcon one and keep the dressing for the wife lol :hell:

I actually enjoy a caesar salad as it is, but this sounds like a nice variation once in a while. I'll try it with just the Defcon 1 and leave out the dressing. Sounds pretty good to me!!:hell:

[Canuk Pepperhead]

its thick enough to work as a dressing and damn good at the same time

[hixs]

Last night wasn`t fancy but good.Chicken breasts injected with a batch of honey,mustard and car red hab powder thats been fermenting for about 4 months.Great blend of tastes. Rich

[chilehunter]

oh man that looks good..seafood here is limited since im the onluy one here that can enjoy it mind you I have about 8 lbs of tigerprawn in my freezer hehehehe


I love seafood, I guess its one of those things since i dont live by the ocean I crave seafood more :lol: I could go for a BIG FAT lobster tail right now :drooling:

well since you have 8 lbs of tigerprawns, we'll all be waiting to see those tasty pictures of what ya did with those prawns ;)

[QuadShotz]

well since you have 8 lbs of tigerprawns, we'll all be waiting to see those tasty pictures of what ya did with those prawns ;)

Hmm, Pepper Prawn PoRn...:D

[Pepperfreak]

Last night I sliced up a bunch of Hot Hungarian, Serrano and a couple of Slim Cayenne along with 2 Pablano Peppers and Sautéed them in a touch of butter along with a large sweet onion. Turned out great! It was nice and tasty, my father in-law didn't like it though. :lol: Said it was too hot for him *pepper wuss* :P

[bentalphanerd]

Steak with pain2 & a side of grilled tomato with siam-plum sauce. Sorry ppls i already packed the camera for Sawtell tomorrow,:onfire:

[theHippySeedCo]

whatever im having tomorrow night with Bent on the BBQ is gonnna be Hot :) and beeer gonnna be ColD

[Canuk Pepperhead]

I got one of those Dairy queen flame thrower burgers,brought it hime smothered it with defcon 1..mmmmmm

[chilehunter]

I got one of those Dairy queen flame thrower burgers,brought it hime smothered it with defcon 1..mmmmmm

what no defcon 1 snickers blizzard :think::lol:

[Canuk Pepperhead]

what no defcon 1 snickers blizzard :think::lol:
You know what???Thats not a half bad idea!!! :lol:

[ImpyChick]

I made one of those $1 Totinos Three Cheese party pizzas, sliced up 3 habs, & added a sprinkling of hab powder. Yummy. Sorry for the crappy cell phone pic.

http://i142.photobucket.com/albums/r87/impychick/IMG00417.jpg

[ImpyChick]

Inspired by this thread: http://www.thehotpepper.com/showthread.php?t=1989 I actually tried this tonight! I only used minced garlic & cream cheese for the filling just 'cause I didn't want to get spices that I'd never use again, plus I'm not a big sun-dried tomato fan. Anyways...here's the pics. Again, sorry for the crappy cell phone pics.

http://i142.photobucket.com/albums/r87/impychick/hab.jpg

http://i142.photobucket.com/albums/r87/impychick/hab2.jpg

Holy shit guys...I think I found my new favorite snack!

[Sickmont]

Inspired by this thread: http://www.thehotpepper.com/showthread.php?t=1989 I actually tried this tonight! I only used minced garlic & cream cheese for the filling just 'cause I didn't want to get spices that I'd never use again, plus I'm not a big sun-dried tomato fan. Anyways...here's the pics. Again, sorry for the crappy cell phone pics.



Holy shit guys...I think I found my new favorite snack!

So, by your own statement in the former thread, did you graduate and get your diploma? If so, congratulations!

[fineexampl]

I made a yum dindin

kosher dill pickle and kosher dill habanero (both from the same jar), 2 pickled habaneros, CaJohn's 10 sauce, light mayo, thyme, chopped egg, habanero cheddar, rotini and me!!
http://i22.photobucket.com/albums/b313/fineexampl/IMG_0344.jpg
http://i22.photobucket.com/albums/b313/fineexampl/IMG_0345.jpg

[ImpyChick]

So, by your own statement in the former thread, did you graduate and get your diploma? If so, congratulations!

I finished my coursework, but I haven't heard from my school saying my diploma's ready yet :(. Thanks for the congrats!!!

[QuadShotz]

I made a yum dindin

kosher dill pickle and kosher dill habanero (both from the same jar), 2 pickled habaneros, CaJohn's 10 sauce, light mayo, thyme, chopped egg, habanero cheddar, rotini and me!!

That looks killer...Mmmmm.

I made something similar last week except was crab and chipotle and it was fantastic.

Love those pasta salads for this hot weather. :)

[fineexampl]

That looks killer...Mmmmm.

I made something similar last week except was crab and chipotle and it was fantastic.

Love those pasta salads for this hot weather. :)Seriously, this was some really hot stuff. :onfire: The beer i had with it didnt put out the fire. It made it worse of course. I have plenty for tomorrow too. :hell:

[Hot Canuck]

Basmati rice, can of India House chicken curry mixed with a tablespoon of curry powder, and a teaspoon of Defcon DM MKII. Dinner for one - hot and tasty.

[chilehunter]

Impy - those habanero poppers in bacon look very tasty!
& congrats on graduating

[lostmind]

Breakfast was a fritatta with feta cheese, ham, spinach, onion, red pepper and a serrano chopped up.

Lunch was a tin of tuna mixed with some mustard, mayo, red onion, cilantro and a couple of fresh jalapeno's on dark bread, topped with cheddar and popped in the oven for a bit.

(dinner was a steak and guinness at the pub)

[millworkman]

Burgers with grilled cayennes and chopped jalapenos on top but under some cheddar.

[Canuk Pepperhead]

for lunch today I had a pepperoni sandwich with home made chipotle mayo(idea from another thread) some pickled car habs and
melted cheese..It was pretty good..Im stuck on that mayo though...Its awsome

[ImpyChick]

I made a sammich tonight w/ hab cheese, 2 sliced pickled habs (I'm out of fresh pods at the moment), a fried egg, & a sprinkling of hab powder. It was quite tasty!

[QuadShotz]

Sounds good Impy!

Here's todays lunch:

http://www.darkgrid.com/images/hotstuff/S6301196.JPG

There's a thread about it here: http://www.thehotpepper.com/showthread.php?t=6790

Yummers.....

[JayT]

I don't know if this qualifies as a meal but I am roasting peppers, onions, garlic and tomatoes as we speak for my first homegrown salsa. Well the peppers anyway. I have cayennes, habaneros, jalpenos, thais, and a few leftover serranos that I had bought. I can't wait to try it. Just for good measure I have a chile rubbed rack of ribs in the oven too.

[ring sting]

I made a chorizo penne for lunch today, anchovies, chorizo, tomatoes and an orange hab, and some red chilli I'm growing, but dont remember what it is (smaller, and not as hot as the orange hab). It came out well, hot enough to know there was chilli, but not so hot that I couldn't taste anything else.

Note to self: add more chilli next time.

RS

[talas]

Sounds good Impy!

Here's todays lunch:

http://www.darkgrid.com/images/hotstuff/S6301196.JPG

There's a thread about it here: http://www.thehotpepper.com/showthread.php?t=6790

Yummers.....

Do you give your digestive tract time to recover..between nuclear onslaughts ? :lol:

[klyth]

I made a chorizo penne for lunch today, anchovies, chorizo, tomatoes and an orange hab, and some red chilli I'm growing, but dont remember what it is (smaller, and not as hot as the orange hab). It came out well, hot enough to know there was chilli, but not so hot that I couldn't taste anything else.

Note to self: add more chilli next time.

RS

Mmmm... Chouriço... I didn't know you could get that down there... How do you ozlanders pronounce chouriço anyway?

EDIT - Just realized chouriço and chorizo aren't the same... But I've never had chorizo, neither the Mexican kind or Spanish... Is it spicy? Portuguese chouriço is quite spicy!

[Sickmont]

Mmmm... Chouriço... I didn't know you could get that down there... How do you ozlanders pronounce chouriço anyway?

EDIT - Just realized chouriço and chorizo aren't the same... But I've never had chorizo, neither the Mexican kind or Spanish... Is it spicy? Portuguese chouriço is quite spicy!

Chorizo's pretty spicy as well. Not sure how it stacks against chouriço as i can't say i've ever tried it.

[QuadShotz]

Do you give your digestive tract time to recover..between nuclear onslaughts?

Well, nahhh. ;-D

[Omri]

mmm... I love chorizos!

[klyth]

Portuguese chouriço is awesome. Pronounced (shu-DEES) (actually, it's not a D sound, it's an R rolled hard). It's very spicy and very popular in Massachusetts / RI due to the Portuguese population... I've never even seen chorizo for sale anywhere...

[Omri]

Wikipedia says chouriço=chorizo...

[klyth]

I'm quite sure they're very similar, but chorizo is Spanish and Mexican, while chouriço is Portuguese. Maybe they are exactly the same, but I'd imagine the spices are a little different from Spain to Portugal...

EDIT -

http://reluctantnomad.blogspot.com/2005/12/i-say-chourio-and-you-say-chorizo.html

This is an informative article! The writer contacted the owner of a sausage company in NJ and found out what the difference is for sure... Very interesting...

[ImpyChick]

Last night I made a batch of jalapeno & habanero poppers using whipped cream cheese, shredded white cheddar, & tomato, garlic, & basil Mrs. Dash. And I wrapped them in turkey bacon instead of the real stuff. I'm sooo in love with these. I'll be making another batch today.

[Canuk Pepperhead]

My Defcon 1 injected steak I just had for lunch

[ImpyChick]

A little leakage, but that's ok. My latest round of poppers...which I picked some HUGE jalapenos for so I guess they're not technically poppers ;). But I threw in some habaneros for good measure.

http://i142.photobucket.com/albums/r87/impychick/poppers.jpg

[millworkman]

Steak butterflied with whole grilled cayennes inside and chopped orange habaneros on top.

[Froggie]

Tonight for dinner; Rubbed salt onto a chicken breast and let it soak in beer (Great Western Premium) for about 4-5 hours. Once sufficiently moist I put a little fresh cracked pepper and covered it in Defcon 1.

The BBQ (Weber Charcoal Grill) was setup for indirect heat with a pan of water, maple charcoal and some soaked maple woodchips for a little smoke.

When I flipped the chicken I put on more Defcon 1 as well as some crushed peanuts (Red Salvina flavored from Fired Up Foods).

...now a few hours later I'm hungry so some Taquito's are going in the oven, soaked in Cajohn's Red Salvina Puree

[rainbowberry]

:lol: there goes Quad again.

[bentalphanerd]

ahh Quadratic equations

[ring sting]

Hey Klyth and others,

Depends who makes the chorizo sausage as to how spicy! The ppl i get it from are deutschelanders, so, it's not that hot. Nor is their "spicy/hot" bratwurst.:(

I am no expert ,but from what i can taste, chorizo is a spiced, semi cured (maybe smoked???) sausage. It holds up well to most cooking styles. i made a chicken/chorizo stew last night, and that went well too.

Generally, I get a bit scared of any "mystery bags" -- something about lips and asses, I don't wanna eat them.... together. Usually, if a recipe calls for sausage of any sort, I try to find a premium one to substitute, or use pancetta from my local reputable deli. Oh, and chilli or hot sauce.

RS

[stillmanz]

chorizo is delicious.. I love the whole spiced sausage thing the wifes family is calabrian and they still make it traditionally down south intestines for casings the works..
Omri Chorizo is Pig isn't thAT A bit iffy being Jewish? And if you tell me its beef... without sounding a bit "naughty" dude your missing out Pork products taste delicious especially in sausauge lol

cheers and no real offense ment to u O man

Mick

[Omri]

chorizo is delicious.. I love the whole spiced sausage thing the wifes family is calabrian and they still make it traditionally down south intestines for casings the works..
Omri Chorizo is Pig isn't thAT A bit iffy being Jewish? And if you tell me its beef... without sounding a bit "naughty" dude your missing out Pork products taste delicious especially in sausauge lol

cheers and no real offense ment to u O man

Mick
Yeah I eat a beef version of it. tastes damn good! :drooling:

[poblano]

I had some cheesy, cayenne rice with corn chips late last night. Its a quick fix and pretty yummy if I say so myself. http://www.geocities.com/cigarwrapper54/fry.gif

[QuadShotz]

Since nobody noticed..i made this:

http://www.thehotpepper.com/showthread.php?t=6976

The Burger From Hell

Oh, and that was just as stop-gap.....now I have dbl-naga NagaSav LE...

[chilehunter]

impychick - I gotta make some of those poppers with turkey bacon around them when my chiles ripen.
you have chiles,cheese,& meat. what more could you ask for (besides a beer :lol:)

[Canuk Pepperhead]

I can finally get some japs again the next town over and I have a jap griller coming in(thx Texas Blues) so ill be bbqing some japs soon enough..cant wait!!

[ImpyChick]

impychick - I gotta make some of those poppers with turkey bacon around them when my chiles ripen.
you have chiles,cheese,& meat. what more could you ask for (besides a beer :lol:)

Heck yeah!!

[ImpyChick]

I really don't know what I'm trying to do to myself today. I usually break into my extract sauces maybe a couple times a month. Most of the time I prefer actual peppers & powder. But today? Lordy. OK, lunch was two small chicken soft tacos w/ salsa that had some Da Bomb mixed in. A snack was Tyson chicken breast tenders w/ wing sauce & Da Bomb mixed in, & dinner was half of a Totinos pizza with a few drops of...you guessed it...Da Bomb AND a liberal sprinkling of hab powder. I plan on snacking on the other half of that pizza tonight while drinking bloody marys made w/ some habanero vodka that I'm experimenting with. What's gotten into me??? :hell:

[QuadShotz]

We've infected you with our insanity.

You're welcome miss. ;)

*I'm currently marinating tofu in evil mixture of soy sauce, garlic, hoisin sauce, sriracha, mashed habs, homemade pickled hab juics and some pickled hot jinger. Mmmmm.


cheers,

QS

[NatGreenMeds]

It was time for a steak. 24 ounce medium rare Porterhouse with diced chipotles on it in a nice thick layer.

Mashed potatoes with sour cream mixed in and topped with onions and grated sharp cheddar.

Broccoli and Cauliflower with white cheddar sauce.

Oh yeah!

[Chiliac]

I have just prepared a salsa/pico for tonight using some hot Dutch Chilis picked today. I'll have it later with a giant plate of smoky potatoe wedges and loads of my Yellow Mojo Sauce. I wish it was 8 PM already. :)

[QuadShotz]

I made this today...it's tasty, stoopid hot, and good for ya. :)

IDK if ya call it a chili or a stew or whatever..but it has lots of stuff in it:

Chicken breast diced and cooked up with 5 of my big & twisted evil habs, 1/2 an onion, garlic, S&P, NagaSav SE, some white wine, and sambal olek.

http://www.darkgrid.com/images/hotstuff/S6301358.JPG


The rest: lentils, black-eyed peas, normal & jasmine rice, can of roasted tomatoes, anaheim and orange bell peppers, lots of garlic and onion, 4 Serranos, Cilantro, Mexican Oregano, two kinds of Chili powder, crushed garlic & garlic powder, Hab powder, Chipotle powder, Sea salt & Black Pepper, and a squeeze of Ketchup mixed with Sriracha.

http://www.darkgrid.com/images/hotstuff/S6301387.JPG

Took an hour to presoak the lentils and beans, then cooked for 20 mins, added the rest and threw in my pre-heated 1970's Crock-Pot adn let it rip until the beans and rice were done.

It's lovely stuff. :D

-QS

[Sickmont]

I made this today...it's tasty, stoopid hot, and good for ya. :)

IDK if ya call it a chili or a stew or whatever..but it has lots of stuff in it:

Chicken breast diced and cooked up with 5 of my big & twisted evil habs, 1/2 an onion, garlic, S&P, NagaSav SE, some white wine, and sambal olek.

The rest: lentils, black-eyed peas, normal & jasmine rice, can of roasted tomatoes, anaheim and orange bell peppers, lots of garlic and onion, 4 Serranos, Cilantro, Mexican Oregano, two kinds of Chili powder, crushed garlic & garlic powder, Hab powder, Chipotle powder, Sea salt & Black Pepper, and a squeeze of Ketchup mixed with Sriracha.

Took an hour to presoak the lentils and beans, then cooked for 20 mins, added the rest and threw in my pre-heated 1970's Crock-Pot adn let it rip until the beans and rice were done.

It's lovely stuff. :D

-QS

Oh, man, that looks killer!

[QuadShotz]

Thx, sorry the pics are so crappy...taking any kind of pics at night around here is aweful. High ceilings and not much light.

[pauley]

cheese on tost with 2 orange habs and one bonnet
very nice but :mouthonfire:

[imaguitargod]

I'm starting to formulate a Super Super Hot Version of Famous Passow Pizza. My tolerance is starting to get the best of me...I made a pizza where the sauce was 1/2 a bottle of El Yuketecko XXXtra Hot mixed with the tomatoe paste, Birdseye peppers, and Dave's Zesty Blend Chipotle Editions (blend of 12 peppers including the Jolokia)....I think I sniffled once..........must make it hotter!

[bentalphanerd]

I'm starting to formulate a Super Super Hot Version of Famous Passow Pizza. My tolerance is starting to get the best of me...I made a pizza where the sauce was 1/2 a bottle of El Yuketecko XXXtra Hot mixed with the tomatoe paste, Birdseye peppers, and Dave's Zesty Blend Chipotle Editions (blend of 12 peppers including the Jolokia)....I think I sniffled once..........must make it hotter!

yeah that sounds pathetic lol...what did you wash it down with some cordial too :lol:

Hey birdseye peppers...you got some ripe?

[Sickmont]

I'm starting to formulate a Super Super Hot Version of Famous Passow Pizza. My tolerance is starting to get the best of me...I made a pizza where the sauce was 1/2 a bottle of El Yuketecko XXXtra Hot mixed with the tomatoe paste, Birdseye peppers, and Dave's Zesty Blend Chipotle Editions (blend of 12 peppers including the Jolokia)....I think I sniffled once..........must make it hotter!

I still want to get my hands on some of Dave's original zesty blend.

[thehotpepper.com]

Hey Quad, I don't know if it's your food or your camera, but you cook a lot of yellow food :D

[imaguitargod]

yeah that sounds pathetic lol...what did you wash it down with some cordial too :lol:

Hey birdseye peppers...you got some ripe?
Yep! LOADS of ripe peppers. Not as hot as I was expecting though. Tasty as hell and big too!

I still want to get my hands on some of Dave's original zesty blend.
As do most people here ;)

[Sickmont]

As do most people here ;)

Gee, thanks!

[imaguitargod]

Gee, thanks!
Fine fine fine, if I get a chance and some supplies sometime in the near future, I will send you a batch.

[Sickmont]

Fine fine fine, if I get a chance and some supplies sometime in the near future, I will send you a batch.

Gee, Thanks!

[QuadShotz]

Hey Quad, I don't know if it's your food or your camera, but you cook a lot of yellow food :D


Well, I do eat a lot of cheese...:lol:

Nah, it's the light in here at night.

The walls are kinda a medium beige flat latex on lathe & plaster. Also have high ceilings with 50's-60's acoustic board that hasn't been white since Nixon.

Even if I have two 100w lamps on and a ceiling light as well, the crap sucks the light right outa the air it seems.

And, with limited lighting anyways, the P&S camera just can't hack it.

F2.8 is the best it can do. And I don't hava tripod for longer exposures. Daytime it's fine though and I have plenty of windows.

:-)

-QS

[DEFCON Creator]

Well, I do eat a lot of cheese...

Solidified cow excrement, :sick:

[QuadShotz]

Solidified cow excrement, :sick:

So, I take it you don't like cheese eh? :lol:

Udder excretments ya. The other end, um....nah.

[imaguitargod]

Just wanted to restate my position, cows are evil.

[QuadShotz]

Just wanted to restate my position, cows are evil.

Yes, that's why we must BBQ as many as possible. ;)

[DEFCON Creator]

If cows didn't taste good, they would be of no use at all.

[bentalphanerd]

Yep! LOADS of ripe peppers. Not as hot as I was expecting though. Tasty as hell and big too!


will be interesting to see how long into winter they keep producing. They're perpetual here.

[ImpyChick]

I'm trying out some new sauce I got, Raw Heat Vintage 69. Put a whole bunch on some Chipotle leftovers after trying some from the bottle. Great stuff!

[QuadShotz]

Ya gotta love vintage 69 eh? ;)

[ImpyChick]

Yeah! It's tasty. It's like cross between a sauce & a salsa that has some good heat! I've had their "Xtreme" sauce & that was good too, but Vintage 69 is a lot better IMHO.

[QuadShotz]

Just for everyone'e edification:

http://www.hotsauce.com/v/vspfiles/photos/1319-2T.jpg

http://www.hotsauce.com/Raw-Heat-Vintage-69-Hot-Sauce-p/1319.htm

Hmm, it has water as a first ingredient though... :(

-QS

[Omri]

Water as first ingredient? WTF?! why do they use water at all?!

[Pepper Belly]

The last hot food I ate was wok stir fried Thai Curry yummy.

[Sickmont]

Water as first ingredient? WTF?! why do they use water at all?!

Perhaps to thin it out?

[Omri]

Perhaps to thin it out?
"thin it out"? I don... don't understand. :shocked:

[bentalphanerd]

Water as first ingredient? WTF?! why do they use water at all?!

its to stop it burning instead of using oil. whats the next ingredient on the list?

[Sickmont]

"thin it out"? I don... don't understand. :shocked:

I know, i know, but sometimes people do indeed want a sauce that you can actually pour and not have to use a trowel to put it on.

[Omri]

I know, i know, but sometimes people do indeed want a sauce that you can actually pour and not have to use a trowel to put it on.
"Pour"? are you speaking Chinese or something? that's why god made forks! :D

[QuadShotz]

Ok, I didn't cook it, but I ate some of this evil stuff today since I was hacking away to save seeds from 'em.

http://www.darkgrid.com/images/hotstuff/S6301457.jpg

The color is a tad off, they are more pinkish as ya saw in the other photo. Sure are hot though..damn things have visible pools of cap in 'em.

They taste habby, but not as much as say a normal orange hab.

Weird burn..hits in the face mostly..esp. my cheeks. Strange.
Kinda slow to hit burn, takes liek 30 sec to realy go but then builds for abut 1-2 mins and lassssts for liek 8-10 mins.

[ImpyChick]

Interesting peppers, QS!

I just had a poached egg & 2 sliced habs folded over in a slice of bread. A pre-workout snack :).

[QuadShotz]

Umm, err..sorry. I saw "pre-workout snack" and mind went right into the gutter where it oviously belongs. :D

[ImpyChick]

*Giggle*

[QuadShotz]

;)

[ImpyChick]

I made another small batch of stuffed habs/jalapenos. This time, my crazy self mixed in some hab powder with the cheese filling. It worked GREAT with the jalapenos, giving them an extra kick. I had one of the habs & it was a great burn...had a second hab...and it about blew my head off! That was a seriously hot pepper! :onfire: I'm glad that one went in a batch of stuffed peppers & it wasn't one I randomly chewed up, lol.

[Scorpion]

Water as its first ingredient i'snt flash at all!!! Don't touch it with a 10 foot pole..Evil!LOL!

Last chilli meal: 6hrs and 12 minutes ago: Some of My scorpion chilli habanero concentrate with a touch of "fiery temper" Bhut Jol based sauce...on some T bones (thanks mr cow)with some Vegies covered in Garlic and Tobasco! Oh so hungry again....Must eat Chilli!

[ImpyChick]

Yesterday I was really hungover & I spent a few hours in bed browsing the net on my phone. I was looking @ the recipe section here & I can't remember who suggested this, but someone talked about making stuffed jalapenos using egg. I thought this was a damn good idea. So, I made some this afternoon. I didn't jazz it up this first time around, just filled them w/ regular ol' egg & topped with turkey bacon. Next time I may add some cheese & spices into the egg mixture.

Oh, & I think it was AlabamaJack who suggested using a melon baller to de-vein those suckers. I did this & it worked marvelously!

Also...the second ingredient in Raw Heat 69 is habaneros ;).

[QuadShotz]

Yesterday I was really hungover & I spent a few hours in bed browsing the net on my phone.
Also...the second ingredient in Raw Heat 69 is habaneros ;).

Did I mention you rock completely? :)

Oh, my contribution: http://www.thehotpepper.com/showthread.php?p=101366


My Rockin' Horse Wasabi-Hab pizza.

http://www.darkgrid.com/images/hotstuff/S6301487.JPG

[Stumblin']

Last spicy meal I cooked?
That would be last night's Channa Masala.
In emergencies, like when I'm feeling too lazy to cook from scratch, I like to use Laziza spice mixes (http://www.spicesofindia.co.uk/acatalog/Indian-Food-Laziza-Chana-Masala.html). These packets are incredibly cheap and make a proper curry with just a few additions; in this instance - garlic, ginger, chillies, onion, three tomatoes and two tins of chickpeas.
Being constitutionally incapable of just making enough for one meal, I've now got two tubs of the end product in the freezer - ideal for when I'm feeling too lazy to cook from a packet!
By the way, that wasabi-hab pizza idea sounds great, I'd replace the sausage with maybe some olives or artichoke for a scorching veggie supper. Thanks for sharing the idea. Mmm...Wasabi...

[QuadShotz]

Just made a toasted ham/bologna and two-cheese sandwich with my wasabi/hab sauce, sweet relish, 1/2 a diced hab, some sweet onion, and mayo.

On Orowheat whole wheat and flax bread with colby and american cheeses.

Toasted slowly in a pan after a wipe with a stick of real butter on both sides. :D

http://www.darkgrid.com/images/hotstuff/S6301504.jpg

Mmmm.

[bentalphanerd]

Had Ol Man StillmanZ Naga Fatalli 'Clean Skins bottle # 16' on turkey drumstick.

Holy Mother of all thats sacred...that is hot!:mouthonfire:

...and yet still tasty enough to go back for 2nds, 3rds, 4ths & 5ths.

Thanks for the education Mick

:cheers:

[chilehunter]

Just made a toasted ham/bologna and two-cheese sandwich with my wasabi/hab sauce, sweet relish, 1/2 a diced hab, some sweet onion, and mayo.

On Orowheat whole wheat and flax bread with colby and american cheeses.

Toasted slowly in a pan after a wipe with a stick of real butter on both sides. :D

http://www.darkgrid.com/images/hotstuff/S6301504.jpg

Mmmm.

you cant go wrong with a grilled ham/cheese sandwich!
I wouldnt add the mayo,bologna,wasabi like you did but thats a "to each their own" thing.
its been awhile since I had a grilled ham/cheese sandwich, now I'm craving one :lol:

[Canuk Pepperhead]

Lets see here 6 egg omilet(I love eggs) threw in a bunch of cayenne powder then a bunch more cerrabian red hab powder then diced up some japs
After starting it I realized we had no cheese so I think ill put bufalo chipotle sauce in the middle instead
I ended up making scrambled eggs with it but still good

[ImpyChick]

I'm in Arizona visiting my folks & I have a small batch of stuffed jalapenos for the fam :).

I can't find habs down here! Not even Mezzetta pickled habs! I'm sure they're around, but I'm @ the mercy of my parents & their schedule :(.

[NatGreenMeds]

I'm in Arizona visiting my folks & I have a small batch of stuffed jalapenos for the fam :).

I can't find habs down here! Not even Mezzetta pickled habs! I'm sure they're around, but I'm @ the mercy of my parents & their schedule :(.HAHAHA, I can see you *hoarding* your supply of stuffed jals so as to not jones out on your addiction.....hehe (NO, NO! They're MINE, ALL MINE!) After your visit, your Mom will say "What are these stains under her pillow? I swear, it looks like cheese and smells like roasted peppers!"

[Skydiver]

Stuffed poblano peppers.

Cooked some rice and mixed in with ground meat, stuffed the mixture into the poblanos, rested them in some tomato sauce that I had spiked with fresh habs and cayenne peppers, added a few tablespoons of my homemade habanero sauce to the mix, and tossed it in the crock pot all day.

Wasn't really crazy about the taste and texture of the poblanos, but the sauce was really good. Hot and spicy and a bit sweet, but not so hot that the taste was overwhelmed.

[ImpyChick]

HAHAHA, I can see you *hoarding* your supply of stuffed jals so as to not jones out on your addiction.....hehe (NO, NO! They're MINE, ALL MINE!) After your visit, your Mom will say "What are these stains under her pillow? I swear, it looks like cheese and smells like roasted peppers!"

LMAO!!! That's too funny. My peppers were a big hit! My bro & his gf thought they were a lil on the spicy side, my mom really liked them & asked for the recipe, & my dad enjoyed them as well. But...now they're all gone...& I've finished the small bag of serranos I got @ the store last night (the hottest pepper I could find there)...so now I don't know what I'm going to do!! I hope by some grace of God I find peppers and/or sauces while we're out doing tourist-y stuff.

EDIT: Score!! My parents took us to a "specialty grocery store" (read: a Whole Foods-ish store). Why they had never taken us there before, I have no clue. But yeah, found my habs! Woot! And I got some more jalapenos to make more poppers for the fam. I think I'm gonna give half a hab to my dad to see what he thinks :).

[NatGreenMeds]

Ha! Woulda been a good "Kodak" moment. I can see your eyes glaze over as you touch the habs. Life is good! Enjoy your stay with the family. It sounds so nice to hear of a family get together like you have. Now get that hab outta your pocket!

[QuadShotz]

No worries dear, my whole fam is sacared to deth of anything i make.

Seriously, I'm glad I'm adopted..but it coulda been better.

I'm in the wrong freking country.

[Canuk Pepperhead]

I am currently making curried chicken using my car red powder..I never thought id turn around and say I like the smell of curry lol

[JayT]

I'm making a quesadilla with grilled chicken serrano peppers, fatalli puree, and Monterey Jack cheese. Topped with sour cream and fresh tomatillo salsa I made tonight. (Thanks for the recipe Poblano). May add a little of my habanero concentrate on top if it's not hot enough. I think it's probably ready now.

**goes to check quesadilla**

Ok it's hot enough I ate one slice and it has my mouth pretty warm and my head sweating. God I love that Fatalli puree.

[Canuk Pepperhead]

well heres my curried chicken
http://i231.photobucket.com/albums/ee292/_Canuk_Pepperhead/Picture141.jpg

[JayT]

OK you win... That looks amazing. I can almost taste it from here. Thanks for the pic. Dammit.

[NatGreenMeds]

well heres my curried chickenAnother rice lover! Man oh man, that looks really tastey.

What type of curry did you use for it? Other seasonings?

Serious YUM !!!!

[Canuk Pepperhead]

Actually this stuff came canned..I wasnt too shure id like it for that fact but it wasnt half bad all I had to do was mix in a bunch of carrabian red hab powder.I should add the company that made the curried chicken makes my vindaloo paste

[imaguitargod]

Last night I did yet another Famous Passow Pizza. I mixed 1/6th a bottle of Blair's Original Death into the sauce, as the toppings I used black olives, fresh basil, fresh Brandywine Tomato, fresh ripe Jalapenos, and fresh ripe Serrano. Covered it with cheese and then a thick coating of Dave's Zesty Blend: Sweet Heat Edition.

[QuadShotz]

Just made a snack.

http://www.darkgrid.com/images/hotstuff/S6301600.JPG

Hardhell taco, spread inside w/ jalapeno refried beans.

Then, filled with a mix of ground sirloin cooked w/ habs, sambal olek and onions, NM chili powder, cumin, and minced fresh young garlic cloves..muy picante!

Topped off w/ O-hab powder, aztec hab sauce, and minced onions/garlic/jalapenos/funky stoopid-hot habs.

Topped off further with shredded colby. Then nuked to meltyness.

After was melty'd, added lettuce and a few red jalas for color. :)

Mouth is still burning..but I like it so.

EZ < 10min HOTT snack.

-QS

[NatGreenMeds]

Hey QS, that sounds like one potent snack, man!

For those that aren't familiar with sambal olek, (olek is the Dutch spelling of Indonesian "ulek"), here's a short, simple recipe for it:

Sambal Ulek (http://indonesian-food-recipes.blogspot.com/2007/07/sambal-ulek.html)

You can use whatever ripe, red peppers you most desire, Naga's are popular for use in it. It's supposed to be very hot.

[chilehunter]

damn quad, thats gotta be really hot :mouthonfire:

[chilehunter]

well heres my dinner/snack

I used some local cheese & stuffed that inside the habs, then added 2 strips of turkey bacon around the habs, but was running out so the last couple I put only 1 piece of bacon around the habs.

http://i177.photobucket.com/albums/w227/confusionfusion8/DSCF1742.jpg

finished product

http://i177.photobucket.com/albums/w227/confusionfusion8/DSCF1746.jpg

I ate the 2 pieced bacon habs 1st, & wimped out after the 6th hab :oops: I could of ate more after the fire settled but had enough for awhile (maybe later eat a couple more, maybe a snack before bed LOL)

the insides from those habs I gutted will be saved for hot sauce later, so no wasting it.

oh yea I'd like to thank Impychick for this recipe, its great, much better than the basic jalapeno poppers.

[thehotpepper.com]

What?! Habanero Gouda?! Gimme!

[chilehunter]

yep thats what they call it, I dont understand the differences much but that cheese wasnt burn your mouth but it had a little spice to it (not much but some ya know but doesnt deserve the title "hot")

I have some other things to add/say in the "lets talk about cheese" thread, but not tonight.

[Omri]

Well made some fish with asian spices and TONS of Nagas. ALMOST not edible. :D

[Omri]

Some wings.

[ImpyChick]

Potato pancakes w/ diced hab. They actually turned out pretty good!

[imaguitargod]

Potato pancakes w/ diced hab. They actually turned out pretty good!
MMmmmmmm, poato pancakes, traditional German meal.....

[Chiliac]

True and a good one, too. I love to have mine with sea salt and olives, not exactly the traditional way, but I love it!

[Caustic Casey]

Here was my labor day project:

25 hours of RUB
http://i101.photobucket.com/albums/m43/cherubini_2006/Brisket808B.jpg

Into the BADLEY - AND I MEAN BADLEY!
http://i101.photobucket.com/albums/m43/cherubini_2006/BrisketinBradleyA.jpg

5 Hours later
http://i101.photobucket.com/albums/m43/cherubini_2006/BrisketinBradleyB.jpg

Go with Throttle Up!!
http://i101.photobucket.com/albums/m43/cherubini_2006/FinishedBrisketA.jpg

I always put 2 bottles of beer into the bowl / burnt puck catcher.
Keeps a very favourful moisture on the meat....
Cheers, friends!

[imaguitargod]

Ok, now I'm hungry.

[ImpyChick]

I ate the 2 pieced bacon habs 1st, & wimped out after the 6th hab :oops: I could of ate more after the fire settled but had enough for awhile (maybe later eat a couple more, maybe a snack before bed LOL)

the insides from those habs I gutted will be saved for hot sauce later, so no wasting it.

oh yea I'd like to thank Impychick for this recipe, its great, much better than the basic jalapeno poppers.

Niiiice. And you're not a wimp in my book. When I make a batch of hab & jalapeno poppers I always eat a hab one, then I have to "cool" my mouth off w/ a jalapeno one, lol. And I can't take credit for the recipe, it was "SpazHairlip" who posted the recipe in the database on this forum. I just modified it to use turkey bacon instead of the full-fat stuff :). Glad you like them, though! I sure do.

[QuadShotz]

Ohhhh, that brisket looks astoundly good.

I bet you'll have sandwiches for a week now. ;)

[JayT]

Only five hours for a brisket? Or is that just the last picture. I have heard of people cooking them that fast, but never seen it. Last one I made took 11 hours. Either way looks AWESOME! Chilihunter you just gave me a brilliant idea. This will change poppers forever. I should wait until I make them and post pictures, but here it is: cut open a hab, stuff both sides with cheese, wrap around a medium sized shrimp, THEN wrap with bacon and grill! Tell me that doesn't sound unbelievable. If anyone else makes it, let us know. I want credit though! ;)

[Caustic Casey]

I'm sorry - I am new to posting, so bear with me!
It was 5 hours in the Bradley smoker @ 210 degrees with mesquite smoke, then 15 hours in the oven @ 220 degrees, with the smoked pan drippings and a little bit o' Jack Daniels (in the sauce and in me!!!)
READY FOR THE OVEN!!!!
http://i101.photobucket.com/albums/m43/cherubini_2006/BrisketReadyForOven.jpg

[Caustic Casey]

Only five hours for a brisket? Or is that just the last picture. I have heard of people cooking them that fast, but never seen it. Last one I made took 11 hours. Either way looks AWESOME! Chilihunter you just gave me a brilliant idea. This will change poppers forever. I should wait until I make them and post pictures, but here it is: cut open a hab, stuff both sides with cheese, wrap around a medium sized shrimp, THEN wrap with bacon and grill! Tell me that doesn't sound unbelievable. If anyone else makes it, let us know. I want credit though! ;)

Now THAT's something I will try!!
Thanks

[Caustic Casey]

Only five hours for a brisket? Or is that just the last picture. I have heard of people cooking them that fast, but never seen it. Last one I made took 11 hours. Either way looks AWESOME! Chilihunter you just gave me a brilliant idea. This will change poppers forever. I should wait until I make them and post pictures, but here it is: cut open a hab, stuff both sides with cheese, wrap around a medium sized shrimp, THEN wrap with bacon and grill! Tell me that doesn't sound unbelievable. If anyone else makes it, let us know. I want credit though! ;)


What kind of cheese?

[millworkman]

Casey, that is viciously awesome looking.

[JayT]

What kind of cheese?

I'd say either cheddar or monterey jack. Casey that brisket looks sooooooooo good!

[imaguitargod]

Currently in the oven is yet another Famous Passow Pizza. I mixed Blair's Heat Chipotle into the sauce, then added fresh basil, tomatoes, jalapeno (red), and scotch bonnets (all out of the garden). Covered with cheese, then coated it (until it's red) with Dave's Zest Blend (don't worry Sickmont, I'll be making your's up, weather permitting, tomarrow).

[chilehunter]

CC - tasty looking brisket!!

[JayT]

Currently in the oven is yet another Famous Passow Pizza. I mixed Blair's Heat Chipotle into the sauce, then added fresh basil, tomatoes, jalapeno (red), and scotch bonnets (all out of the garden). Covered with cheese, then coated it (until it's red) with Dave's Zest Blend (don't worry Sickmont, I'll be making your's up, weather permitting, tomarrow).

I'm going to be getting my hands on one of the Creator's sample zeros this weekend and am thinking of hitchhiking on one of your Famous Passow Pizzas. I am thinking of doing a Deathmatch pizza. While I don't know the exact recipe for the deathmatch sauce, I believe I have all the components. It's going to be a wild Saturday night.

[AlabamaJack]

I was looking at CCs photos of his stuffed peppers earlier today and got a cravin'....so I am going to stuff peppers in a few minutes...photos of each step will be posted as they get ready for the grill...

first photo...ingredients...

http://i279.photobucket.com/albums/kk136/AlabamaJack/091208a001.jpg

I am going to stuff 16 Jalapenos, 8 Franks Hot Sweet, 8 Jamaican Hot Yellows, 8 Orange Habaneros, a 7 Pot, and a Trinidad scorpion...

this is the prettiest scorpion I have picked to date...

http://i279.photobucket.com/albums/kk136/AlabamaJack/091208a002.jpg

back in a while with another pic...

[AlabamaJack]

OK double post time...

here is the peppers cored, stuffing mixed, bacon cut, and ready

http://i279.photobucket.com/albums/kk136/AlabamaJack/PeppersCored-StuffingMixed-BaconCut.jpg

and here they are on the grill....

http://i279.photobucket.com/albums/kk136/AlabamaJack/Peppersonthegrill.jpg

finished product in about 20 mintues or so...

[AlabamaJack]

Triple Post...finished product...

http://i279.photobucket.com/albums/kk136/AlabamaJack/091208c003.jpg

[NatGreenMeds]

Triple Post...finished product...Looking GOOD! Made my mouth water....

[Gar]

oh jesus that looks good alabamajack :drooling:

definately going to give that a go next time I can lay my hands on some habs

[AlabamaJack]

I ate 2 Japs, 2 Jamaican Hot Yellows, 2 O. Habs and half the T. Scorpion and let me tell you...all of them were good but the T. Scorpion lit me up for about an hour....I am dreading my morning constitutional...

[bentalphanerd]

Preemptive post -

http://img183.imageshack.us/img183/931/nagafatsambalou4.jpg (http://imageshack.us)


3 TBLSP of Ol Man Stillmanz Naga Fatalli Sambal mixed with a cup of water, sliced/cored red apple, a few sprigs of rosemary & couple of sundried toms - Pork loin medallions.

Will leave it sit overnight & post results tomorrow

[AlabamaJack]

Bent...are you sure you aren't a chef in real life?

[millworkman]

Bent...are you sure you aren't a chef in real life?


Yeah no joke. That looks like a "gourmet" serving at a high end restaurant.

[NatGreenMeds]

Yeah no joke. That looks like a "gourmet" serving at a high end restaurant.Ewwwwww, it's still raw. I wanna see it *after* it's cooked!

[millworkman]

Ewwwwww, it's still raw. I wanna see it *after* it's cooked!


Now you are just being picky.

[ImpyChick]

AJ...you're stuffed peppers look poetic. *Drool*

Maybe that's what I'll do tomorrow...make some more stuffed peppers.

[stillmanz]

looks very interesting bent, keep me posted.

[bentalphanerd]

Bent...are you sure you aren't a chef in real life?

Oh - i'm sure lol...mixing me with the general public never turns out good :P

looks very interesting bent, keep me posted.

Just got home mate - will cook it up after boy goes to bed - keep me going until the F1 starts :)

I'm thinking a low temp in the oven for about 30 mins then remove the pork & give it a quick blast on each side on the bbq grill.

really looking forward to it :onfire:

[rainbowberry]

Just got home mate - will cook it up after boy goes to bed - keep me going until the F1 starts :)



I'll be watching it on TV today. Last week I had a bet with a mate that Kimi Raikkonen would win the Belgium one, big mistake. Today I will develop a different betting method and not choose by the colour of the car.

[bentalphanerd]

not on until midnight here. It all depends on the weather, poured down in qualifying yesterday & mixed the field up. Hamilton starting in 15th is going to be good to watch, Ozzy Webber starts 3rd. Will be a great race :)

[rainbowberry]

Who do you think will win? Of course to keep in with the thread we'll eat something hot during it.

[bentalphanerd]

Looks like the Toro Rosso's & Red Bulls are hard to catch in the rain (by 3/10 second). If dry expect Hamilton & Massa to come up through the field. Traditionally a Ferrari track but that young bloke Hamilton is very talented....makes some of the experienced drivers look silly. Will be good either way to watch him start from midfield.

I've got my crackers & cheese & chilli tuna & red hab powder all ready....ohh & a shelf of the fridge full of beer :D

[Chiliac]

I stopped being interested in F1 when I was 12 or so... Can't say why, just stopped watching it and keeping up to date. Enjoy, though!

[bentalphanerd]

DINNER TIME:

http://img522.imageshack.us/img522/8621/nagafatsambal2ao9.jpg

[bentalphanerd]

OOOOoowwwwwWWWWWW - 2 beers & 3 bread rolls later I'm still gasping :mouthonfire: That stuff is lava in a bottle Mick.

The apple & dried toms blend right in & the rosemary gives a nice 'earthy' contrast to the citrus of the sauce. Rosemary may be a little strong though even for the small amount I put in.

Next time only 2 TBSP of Sambal & change rosemary for Oregano.

.....my eyelids are sweating lol

[NatGreenMeds]

DINNER TIME:And one fine looking dinner it is! You made my mouth go crazy! Now my belly is growling. Serious YUM!

[stillmanz]

lolyes it creeps up don't it.so .... did you get the naga and the fatalii flavour?

[rainbowberry]

Looks like the Toro Rosso's & Red Bulls are hard to catch in the rain (by 3/10 second). If dry expect Hamilton & Massa to come up through the field. Traditionally a Ferrari track but that young bloke Hamilton is very talented....makes some of the experienced drivers look silly. Will be good either way to watch him start from midfield.




I bet on Felipe Massa with my friend :( he went for Hamilton knowing he probably wouldn't get too far (English loyalty for him). Right I have Orange Scotch Bonnets, Aribibi Gusano, Jalapenos, Peppadews, and Orange Habs to make some kind of concoction for dinner tonight before you shoot me for going off topic.

BTW Bent you can't go wrong with crackers and cheese, shove a sliced up Orange Hab on top of them and it's fantastic.

[bentalphanerd]

I bet on Felipe Massa with my friend :( he went for Hamilton knowing he probably wouldn't get too far (English loyalty for him). Right I have Orange Scotch Bonnets, Aribibi Gusano, Jalapenos, Peppadews, and Orange Habs to make some kind of concoction for dinner tonight before you shoot me for going off topic.

BTW Bent you can't go wrong with crackers and cheese, shove a sliced up Orange Hab on top of them and it's fantastic.

Hey my prediction wasn't that far out considering the weather.

And yes, crackers & I prefer some good feta cheese with fresh pods....just dont have any right now :( Feta & fresh Nagas are a match made in heaven :drooling:

lolyes it creeps up don't it.so .... did you get the naga and the fatalii flavour?

The fatalii yeah could taste that very nicely - not so much the Naga...it made its presence known on the back of my throat & sheer endurance of burn.

Great stuff Mr.Stillmanz, I'll be doing that again very soon.

[ImpyChick]

I did something different today. I couldn't find any worthy fresh habaneros from my usual stops today, but I still wanted to make stuffed habs. I decided to use my Mezzetta pickled habs. To make up for the lack of heat I mixed in some hab powder into the cheese filling. These suckers are tasty! And hot! And I "splurged" & used real bacon, lol. :mouthonfire:

[Canuk Pepperhead]

my next batch of vinfdaloo I have lamb and im going to be using bhut and scorpion hopefully well the little woman thinks im insane so she thinks its notr agood idewa..ill talk her outa iut lol

[Chiliac]

I'm in the middle of cooking a big pot of chili to keep me fed for a few days! :)

I added Naga, Habanero, Bird's Eye and Chipotle for heat and a bottle of dark beer for some extra flavor. It's cooking right now, so there isn't much to do for me except the occasional stir.

Hard to say what it'll be like in an hour or two, but it tastes great so far.

[QuadShotz]

So much yummy stuff in here....

Today just made my "normal" Breakfast Skillet Burritos: 2 eggs scrammed, hot sausage, potatos, onions, sliced freash jalapenos, a funky o-hab, some rosemary, garlic, S&P, and EVOO all in a pan til get fried up, then folded in flour torts with shredded cheddar and some very pungent Muenster. Generous dash of Chipotle powder on top of the cheeses.

Eaten with my new batch of "Something's Funky Sauce". Man, I rly liek taht stuff now it's set for a few days. :)

Thought my eyeids were gonna dehydrate from sweating..teehee. A goood wakie-wakie w/ sme freash-ground coffee.

[JayT]

Had a wild idea and made some pepper slaw to go with spicy baked beans and chipotle chicken breasts. I've had pepper slaw before, but never made it myself. I could only use cayennes and poblanos since the missus was eating it too, but it had a little bite. She said it was hot. If anyone wants the recipe let me know and I'll post it in the recipe thread.

[AlabamaJack]

I am going to cook chili this coming Friday...I need a good pot of red with the temps starting to cool off...

[NatGreenMeds]

Had a wild idea and made some pepper slaw to go with spicy baked beans and chipotle chicken breasts. I've had pepper slaw before, but never made it myself. I could only use cayennes and poblanos since the missus was eating it too, but it had a little bite. She said it was hot. If anyone wants the recipe let me know and I'll post it in the recipe thread.I've never even heard of pepper slaw. I'd love to have your recipe, JayT. Thanks!

[Chiliac]

Seconded! Sound very interesting!!! Thanks for sharing it.

[lostmind]

last night I made beef curry for myself and the wife. Had to pull out a second pot for myself and add 3 more serrano's cuz the wife can't take more then 1 in hers.

My garden grown serrano's are quite tasty and just the perfect level of heat :)

[JayT]

I've never even heard of pepper slaw. I'd love to have your recipe, JayT. Thanks!

Recipe posted.