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Cholula is great. Not super hot, but really tasty.

I hate extract sauces in general. I can't stand the flavor. Some say only the "keytone extracted" ones taste metallic, but to me all of them taste pretty ass-y. I can deal with Defcon Zero because I think he does some kind of alcohol-and-boil-down process which is OK, but in general all of...

Blair's original chipotle one was a big hit at the office. All of the extract ones are still full.

Sounds like a great Halloween costume to me.

Do you use the yellow mushroom for anything, or did you get stung by false Scotch Bonnets like I did?

WOW AJ! Amazing and inspiring in equal amounts. How do you keep all those watered? Do you have a drip or sprinkler irrigation system?

Does it rhyme with incense, fence and dense? I've been saying "chin-ENSE" with emphasis on the second syllable. Anyone know? And "annuum" is that "ANN-yew-um," "ANN-OO-UM" or "ann-YEWM?" I'd love to get it right every time instead of continually clobbering both of them whenever I use them...

I use the color laser printer at work and print on plain paper, then cut them out and paste them on the bottles with a a glue stick. They hang on there in and out of fridge for a month at least. Seems to be a reasonably professional system. I'm going to do a round of bottles for christmas...

Just looking at those makes my eyes burn.

Looks a LOT like the Caribbean Red that I have going. I just picked its first ripe pod yesterday, cut it open to have a look, and then ate it diced up in my chili. I'm not sure mine's as hot as yours though. The chilis from my garden don't seem to be as hot as they're supposed to be. Or...

Wow, what a great growing setup! You're going to have some happy-as peppers in there. I'm jealous of all the room you have. I have a tiny 2 meter by 5 meter patch to play with peppers. Looks like you're going big guns on the 7's and scorps this season. I anticipate you topping the heat...

I love a Potawie thread with lots of pictures.

Hahaha... great! A white hab held by a white glove over a white cutting board. Hmm... contrast FTL!

Great harvest! I love seeing pictures of the great varieties everyone is pulling in. Then I get sad when I go out to my own garden and come in with a couple of peppers in one hand. Next season will be huge, and in the meantime I can look at all the great peppers being pulled in on here and...

From what I understand, the pain pathways are different than the brain pathways for depression... different neurotransmitters and whatnot.

What do they taste like? Do they taste like chinense? I planted a "Scotch Bonnet" plant I got at a nursery and it produced scotch-bonnet-looking peppers the right size, roughly the right shape, and the right color but taste nothing like Scotch Bonnet. They're hot, but not hot enough. The...

That's about as much Zero as I put in a little bowl of Sriracha that I mix up before eating my vietnamese food. I find Defcon Zero is the perfect mix-in for other hot sauces that you want to kick up a bit. It doesn't taste like hot buttered assberry pancakes like pretty much every other...

I like the taste of the nagas but I don't care for the taste of the scorpions. The scorpions are more bitter and not as fruity. They have a strong generic chinense smell where nagas have a smell and taste that I think is more unique to nagas. I like the taste of nagas a lot. I wish they...

Nice looking plant! Yeah, that's not like my plant at all. Bet those pods are tasty though!

That sounds right! They're pendant (as opposed to upright-growing) pods, so I guess that rules out Thai Red. Kung Pao have medium heat? I've eaten a few and they seem pretty warm but not crazy hot. They lack the floral flavor of the thai bird chiles but are pretty tasty. Coincidentally I...