http://www.thehotpepper.com/blog.php Hot Sauce Forum - BBQ Forum - Spicy Food Forum - Hot Pepper Forum - The Hot Pepper Awards en Tue, 09 Mar 2010 21:52:33 GMT vBulletin 60 http://www.thehotpepper.com/images/misc/rss.jpg http://www.thehotpepper.com/blog.php http://www.thehotpepper.com/blog.php?b=203 Tue, 05 Jan 2010 17:21:42 GMT I just figured out my blog was private......and just figured out how to change it to public......like my thoughts are so important anyways,... I just figured out my blog was private......and just figured out how to change it to public......like my thoughts are so important anyways, right?:crazy: ]]> Sickmont http://www.thehotpepper.com/blog.php?b=203 http://www.thehotpepper.com/blog.php?b=200 Tue, 24 Nov 2009 08:43:07 GMT Posted here: [url]http://www.thehotpepper.com/showpost.php?p=279714&postcount=55[/url]

Another useful FAQ: [url]http://www.dslreports.com/faq/security[/url]

Just a few things that can help. :) ]]> QuadShotz http://www.thehotpepper.com/blog.php?b=200 http://www.thehotpepper.com/blog.php?b=194 Tue, 08 Sep 2009 12:22:01 GMT Created at Barnacle Bill's seafood restaurant, this St. Augustine classic uses the Florida-indigenous datil chile peppers for its heat. If you're familiar with the wonderfully-tasting datil, you'll know that it can carry a lot of fire (usually around 100,000 to 300,000 scoville units). But Dat'l Do-It Datil Pepper Hot Sauce uses only a "dab" (a dab'll do it...er...did it, I assume) of the chile's fire and instead uses it mainly for it's habanero-like flavor in this uniquely-flexible liquid...

Link: http://www.scottrobertsweb.com/Revie...pper-Hot-Sauce ]]> Scott Roberts http://www.thehotpepper.com/blog.php?b=194 http://www.thehotpepper.com/blog.php?b=193 Thu, 03 Sep 2009 20:31:43 GMT Eat some peppers, save some elephants?

The Elephant Pepper Development Trust is one of the most fascinating associations of which I've heard that has ties to the spicy food industry. They are an African company that both helps in preserving the endangered elephant populations and aiding rural African farmers. You may be wondering what exactly is Elephant Pepper's connection to hot food, or if you visit their website, see that their slogan is the bizarre "Elephants Hate Chilli"?

As you may know, many African people live solely off of food that is grown by local rural farmers. Elephants also love to munch on these small-scale crops. This produces quite a problem for everyone relying on these crops for subsistence, but there is an answer - chile plants! Since the pachyderms detest the smell and taste of chile peppers, many farmers will create a buffer zone of pepper plants around their main crops, minimizing the need to harm wild elephants looking for food. And what do the farmers do with all these excess chiles? Put them in sauces and seasonings, such as the ones sold by elephantpepper.com, the organization's commercial arm. It's a nice little win-win situation for everyone...

Link: http://www.scottrobertsweb.com/Revie...per-Seasonings ]]> Scott Roberts http://www.thehotpepper.com/blog.php?b=193 http://www.thehotpepper.com/blog.php?b=192 Wed, 02 Sep 2009 18:55:15 GMT The new dehydrator is on its way. My first one. Did a lot of research and ordered the Good4U 10-Tray. Will post pics when it arrives. This is the... The new dehydrator is on its way. My first one. Did a lot of research and ordered the Good4U 10-Tray. Will post pics when it arrives.

This is the start to making my rubs. I have lots of ideas for great rubs (and spices).

Thanks to the members that are sending me fresh peppers. I am no gardener! Can't wait!

The rubs won't be for awhile. A lot of R&D work ahead.

To be continued. ]]> thehotpepper.com http://www.thehotpepper.com/blog.php?b=192 http://www.thehotpepper.com/blog.php?b=191 Sun, 30 Aug 2009 18:55:32 GMT Very noteworthy Asian snack mixes with a little pungency and kick: Fastachi Wasabi Snack Mixes. Link:... Very noteworthy Asian snack mixes with a little pungency and kick: Fastachi Wasabi Snack Mixes.

Link: http://www.scottrobertsweb.com/Revie...bi-Snack-Mixes ]]> Scott Roberts http://www.thehotpepper.com/blog.php?b=191 http://www.thehotpepper.com/blog.php?b=190 Thu, 27 Aug 2009 12:24:19 GMT My good friends at Intensity Academy certainly have a way with their chai tea and green tea-infused sauces and have added a brand spankin' new one to the line - a barbecue sauce appropriately called Chai Chipotle Q (you know, short for BBQ). Debuting yet another barbecue sauce in an already flooded market can be a risky proposition, so this had better be an outstanding product. Read on to see what I thought..

Link: http://www.scottrobertsweb.com/Revie...Barbecue-Sauce ]]> Scott Roberts http://www.thehotpepper.com/blog.php?b=190 http://www.thehotpepper.com/blog.php?b=188 Mon, 24 Aug 2009 15:35:04 GMT The main reason to learn how to dry hot peppers is simply to enable you to keep them for a long time. Peppers can last for several days to a few... The main reason to learn how to dry hot peppers is simply to enable you to keep them for a long time. Peppers can last for several days to a few weeks at room temperature or in the refrigerator before they start to rot. Freezing peppers, if done right, can make them last several months, but the thawing process can be a tricky one where often you're left with overly soft and mushy chiles. Dried chiles can last from several months to a few years if store properly.

Removing moisture from peppers will magnify and intensify the heat, flavor, and natural sugars it contains. Dehydrated chiles pack more fiery punch and ferocity in both solid food and hot sauce recipes than fresh peppers. Plus, if you grind or crush dried peppers, you can use it as an all-purpose flavoring and seasoning for any occasion...

Full Article Link: http://www.scottrobertsweb.com/Ultim...ot-Peppers.php ]]> Scott Roberts http://www.thehotpepper.com/blog.php?b=188 http://www.thehotpepper.com/blog.php?b=187 Thu, 20 Aug 2009 20:53:51 GMT It's a "salish" - a cross between a salsa and a relish, and it's one of the most interesting things I've eaten all year:

http://www.scottrobertsweb.com/Revie...en-Heat-Salish ]]> Scott Roberts http://www.thehotpepper.com/blog.php?b=187 http://www.thehotpepper.com/blog.php?b=186 Tue, 18 Aug 2009 12:55:26 GMT Here's a "Thai-style" sauce I found to be much better than Sriracha:

http://www.scottrobertsweb.com/Revie...ot-Chili-Sauce ]]> Scott Roberts http://www.thehotpepper.com/blog.php?b=186 http://www.thehotpepper.com/blog.php?b=185 Sun, 16 Aug 2009 03:32:14 GMT Not the best thing I've ever eaten:

http://www.scottrobertsweb.com/Revie...lo-Wing-Flavor ]]> Scott Roberts http://www.thehotpepper.com/blog.php?b=185 http://www.thehotpepper.com/blog.php?b=184 Thu, 13 Aug 2009 23:33:01 GMT I've recently reviewed the Jakk Hammer Spicy Cayenne Sauce (a Louisiana-style condiment) and Jakk Hammer XXX Habanero Sauce:

http://www.scottrobertsweb.com/Revie...mer-Hot-Sauces ]]> Scott Roberts http://www.thehotpepper.com/blog.php?b=184 http://www.thehotpepper.com/blog.php?b=178 Sun, 21 Jun 2009 10:53:35 GMT I have decided it's time to get serious about my fitness, so I went and purchased a new bike last weekend.

http://bicyclecentre.com/components/...bf2eea6ae4.jpg

It is a lot better to ride than my mountain bike is. I've been enjoying getting out on it in the afternoons.

The RRP of this bike from Strathpine Bicycle Centre was $1099, they said they could do it for $950. So I put it on lay-buy and went on my merry way.

Later that evening I decided to read up about them on the net. To see them being offered for $799 on the Strathpine Bicycle Centre website made me a little peeved. So I rang them the next day and spoke them and was told the price of $799 was correct.

I explained I'd lay-buyed one at a dearer price and was told they'd do it for $799. So I jumped in the car and went down and payed cash for it.

It's been a little tough getting back into cycling but it has been fun.

Ideally I would like to be cycling around 80 to 100km a week. That will take me a while though, haven't regularly cycled for around 27 years. ]]> LordViykor http://www.thehotpepper.com/blog.php?b=178 http://www.thehotpepper.com/blog.php?b=174 Thu, 21 May 2009 11:21:11 GMT Image: http://i44.tinypic.com/242g21z.jpg Image: http://i39.tinypic.com/2uf59ol.jpg Thanks from Iraq. Classification: UNCLASSIFIED...



Thanks from Iraq. Classification: UNCLASSIFIED
April 21,2009

Good afternoon sir,

I asked my mom to order me some of your jerky a few weeks ago. It arrived about 3 days ago and was already gone yesterday. My buddies and I agree that it's the best jerky we've tasted! We also really appreciated the letter and doubling the order for no charge, that was
really great. As you asked, I attached 2 pictures of us enjoying your jerky, though I couldn't get them to crack a smile in the one, I hope
you don't mind, we are Marines. But rest assured those bags of jerky were gone in no time. Thank you again for your generosity and I will
look forward to getting much more of your jerky when I get back home to
Chicago. Take care.

LCpl Stephen McHale, USMC

AL ASAD AB, IRAQ ]]> edsroadhousejerky http://www.thehotpepper.com/blog.php?b=174 http://www.thehotpepper.com/blog.php?b=171 Mon, 11 May 2009 12:01:07 GMT Gday guys - :onfire: This is open to Guests and Members for comment or questions ! I will update this with Nursery development Seed stock... Gday guys - :onfire:
This is open to Guests and Members for comment or questions !

I will update this with Nursery development
Seed stock available for sale.
Seedlings for sale
Comp photos and updates
Growing pains of the company as we develop our range and plants
Hydroponic setup
Polly Tunnel Construction photos
New products and sauces coming to CSB.
Updates
ETC in thread:

http://www.thehotpepper.com/showthre...t=11790&page=2

Growing:
Fatalli
Choc Fatalli
Bhut Jolokia
Choc Bhut Jolokia
Scotch Bonnett Red
Naga Morich
7 POTS
Trinidad Scorpion
Aji Panca
Yellow Habanero
Dorset naga
Red Savina
Choc habanero
Chiltepin
Penis pepper red
Sweet chocolate
Cali wonder

Cuttings -

Black plum
Big Thai hot
Black Cuban

THANX GUYS -
CM


(please find in comments) ]]> chilliman http://www.thehotpepper.com/blog.php?b=171