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    Frank S's Avatar
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    turn that beast loose in the county where I live with our rain fall for the past 4 months being only 1"with our 30 MPH winds and 6 % humidity and there wold be flying embers 3 counties away starting fire. I couldn't even burn my fence rows this past winter because no rainy days or snow
    Never try to tell me it can't be done
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    Frank S's Avatar
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    When I can get them I like using ghost peppers and Carolina Reapers in my hot sauce. much more stable flavor than Habanero and Anaheim. stuff jalapenos with my hot sauce, green onion and sharp Colby for a real treat when people bite into them
    Never try to tell me it can't be done
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    It looks like a great unit, but how do you light it?

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    [QUOTE=Frank S;110651]When I can get them I like using ghost peppers and Carolina Reapers in my hot sauce. much more stable flavor than Habanero and Anaheim. stuff jalapenos with my hot sauce, green onion and sharp Colby for a real treat when people bite into them[/QUOTE

    Frank, try soaking reaper flesh in everclear for a week, then strain out the solids and cut it to 40%. Leave it age for three months and you’ve got something really nice.

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    Frank S's Avatar
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    [QUOTE=Drew1966;110653]
    Quote Originally Posted by Frank S View Post
    When I can get them I like using ghost peppers and Carolina Reapers in my hot sauce. much more stable flavor than Habanero and Anaheim. stuff jalapenos with my hot sauce, green onion and sharp Colby for a real treat when people bite into them[/QUOTE

    Frank, try soaking reaper flesh in everclear for a week, then strain out the solids and cut it to 40%. Leave it age for three months and you’ve got something really nice.
    might have tried that 40 years ago when I kept alcohol around for more than just taking the sniffles out of a common cold. I had an unopened half pint of 12 year old scotch fro 5 years in case I ever catch a cold or get the sniffles
    Last edited by Frank S; 04-20-2018 at 07:55 PM.
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    Toolmaker51's Avatar
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    Quote Originally Posted by Frank S View Post
    When I can get them I like using ghost peppers and Carolina Reapers in my hot sauce. much more stable flavor than Habanero and Anaheim. stuff jalapenos with my hot sauce, green onion and sharp Colby for a real treat when people bite into them
    "Real treat" is subjective.
    Who actually receives the treat; those eating or the prankster serving?
    I'm guessing you tell them, but that doesn't convey a funny image.
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    Frank S's Avatar
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    A lot of folks around her love those jalapeno poppers 2 or 3 others will serve them at our little community sales but most to me are so mild you might as well beating mash potatoes, I like mine spiced up a little.So sometimes when I can the the warmer chili peppers like the ghost and Carolina reapers I'll make up a batch of them I'll usually eat 2 or 3 of mine then say here try one of these but don't blame me if Satan himself asks you to blow on the brimstone.
    I don't care to eat many things raw but when it comes to chilies once they are cooked they all seam to lose that all important warmth except in beans or venison chili for some reason
    I have 10 different varieties of hot chilies planted ranging from 50,000 au to 2m au I hope they come up and produce.
    Never try to tell me it can't be done
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    PJs
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    One of these days someone will breed a pepper that will spontaneously combust when ripe. Then the SHU will have to be changed to the ETU (ExaThermic Units)...and no need to light the weed burner any more.

    Personally I dislike my face being melted and habanero's are at my limit with a quart of milk standing by. Had a Thai friend once make me his version of Soba which took a day before I could taste again and him to stop laughing...still can't eat those little red/green bastiches to this day.

    Guess we'll have to wait and see if the Pepper X is the next face smelter.


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