Posted on 09/03/2017 11:29:17 PM PDT by Oshkalaboomboom
EVERYTHING is made in China it seems.
ugh
Bump4L8R
I saw that pepper picture. Did not know you lived in Spain. The gardening and cooking threads are my 2 favorite threads on FR. We can’t tolerate the hot peppers. We grow some jalapenos but mosly ancho and shishito and banana.
I also grow cayennes which are a favorite. I just did not grow any this year. My tip is I like to dry the cayennes by hanging them up for a few weeks, then putting hem in a jar with some palm or canola oil. Some light oil with no flavor of it’s own. In a week or so the oil will get nice and orange. A few drops in a skillet can spice up anthing even eggs. And when the oil is used up you can chop up the peppers and use them too. The oil is especially nice in soup like hot and sour soup. I make it from scratch
I went and looked at your pepper. They look similar to “ghost” peppers. Those have become my go-to pepper for my hot sauces.
Look at the coin used for size comparison.
Ghost peppers are longer and don't have the stinger on the end. The bumpy flesh is more gnarly on the Reaper also. I grew Ghosts for years and still have about a pound of powder. I am growing a Spanish pepper called a Naga but the plant hasn't fruited yet so I'm not sure if it's a Ghost or not.
I did see the coin too, just did not think twice about it.
I want a LED lighting system to grow things like parsely, cilantro, green onions and Ghost Peppers in my house. A four foot tube would cover a shelf I have across a kitchen window. However, I do not want that pink/voilet light cast in the kitchen. Perceptions of color are essential in the kitchen.
Ghost Peppers, you’re a bad mutha. Dey be HOT!
#10 and the power companies will jack up the electric rates to make up for you saving energy.
The state will go along as they get a percentage of the bill in taxes.
I thought of you today when I took Jalapenos, cored them, put a cube of English Cheddar cheese inside, wrapped bacon around them, put a skewer through them and cooked them on the grill. Delicious! I think you subconsciously inspired me to cook that.
When you get through stuffing them try wrapping them in ground beef and then bacon wrap. We rarely eat beef, mostly venison but I have it ground with a mix of 20% bacon and 10% Jalapeno’s. Pat it out thin and completely wrap the pepper after stuffed with cheese. I like to use thick cut bacon and just stretch it a little to get a good wrap. Turns a snack into a meal!
I did the same. They now sell LEDs in the same shape as the old linear florescent lights, so I replaced all mine a year ago.
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