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#61 |
Tomatovillian™
Join Date: May 2013
Location: New Mexico
Posts: 2,052
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I've never seen peppers fermenting with their stems still on. I would think they would affect the flavor.
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#62 |
Tomatovillian™
Join Date: May 2006
Location: N. California
Posts: 695
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"I would think they would affect the flavor."
It's supposed to! Well, maybe not the stems, but the caps.... "The first step then is to separate the stems from the chilies, while keeping that star-like green cap intact for it adds a very subtle complex perfume-like flavor to the sauce.." https://nourishedkitchen.com/ferment...-sauce-recipe/ "Trim the stems from the peppers. If they don’t pull off easily, I like to leave the little green caps on the peppers (but still remove the long stems). The caps impart a subtle, earthy perfume to the final sauce. Read more at https://www.gardenbetty.com/fermented-hot-chile-sauce/#rXu7uxXkSIDWXI1G.99" https://www.gardenbetty.com/fermented-hot-chile-sauce/ Last edited by Shrinkrap; July 15, 2018 at 08:34 PM. |
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#63 |
Tomatovillian™
Join Date: Feb 2015
Location: Central Illinois
Posts: 1,836
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Picked a few Himo Togarashi that I let turn red, it's used in Japanese 7 spice, but usually green.
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#64 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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I have found no logical reason to cut the stems off the peppers before I ferment them.
All I do is cut into the pepper and mash them down in the brine and pretty much forget about them for a month or even three. They come out of the brine and I pull the stem off.' Worth |
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#65 |
Tomatovillian™
Join Date: Mar 2015
Location: Raleigh, NC
Posts: 205
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How do you use them Worth?
I ate one ripe ghost pepper whole the first year I grew them. It was an ordeal. I still have a half gallon jar full of dried pods, but I break out in a cold sweat if I open the jar and take a whiff. |
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#66 |
Tomatovillian™
Join Date: May 2013
Location: New Mexico
Posts: 2,052
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You have to develop your tolerance by regularly eating peppers, beginning with ones you can handle. When I graduated from jalapenos to habaneros I suffered for a short period, but once I could handle habs I got into ghosts and even hotter...one little step at a time. I lose my tolerance if I don't eat them regularly, but I do eat them regularly...they're great!
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#67 |
Tomatovillian™
Join Date: Mar 2015
Location: Raleigh, NC
Posts: 205
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I eat homemade Habanero hot sauce for breakfast and put datil peppers on everything, and if there's a spicy wing contest, I win the T-shirt. But when I ate that ghost pepper I almost called 911. I was nearly blind for 30 minutes and could only make out light and dark. I vomited and vomited, and blood came out from a place it's not supposed to. Never again.
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#68 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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I have never just up and ate a whole ghost pepper and I dont plan on it anytime soon.
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#69 |
Tomatovillian™
Join Date: Dec 2006
Location: Langley, BC
Posts: 768
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Before I developed stomach issues I would eat Bhut Jolokias and Trinidad Scorpions, as well as others. The pain was awful and long lasting and I see no point in doing it anymore. I now grow the super hots for fun and to make sauces and powder, which is more tolerable.
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I'll plant and I'll harvest what the earth brings forth The hammer's on the table, the pitchfork's on the shelf Bob Dylan |
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#70 | |
Tomatovillian™
Join Date: Jan 2018
Location: Steens, MS 8a
Posts: 410
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But, and please don't take offense, I laughed so hard that I was almost crying! Thanks for brightening up my yucky Monday!
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~Jon~ Downheah, Mississippi |
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#71 | |
Tomatovillian™
Join Date: Nov 2011
Location: ohio
Posts: 4,350
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__________________
carolyn k |
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#72 |
Tomatovillian™
Join Date: Feb 2015
Location: Central Illinois
Posts: 1,836
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What goes in...
Has to come out sometime... They burn going in, and they burn coming out LOL!l |
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#73 |
Tomatovillian™
Join Date: Feb 2015
Location: Central Illinois
Posts: 1,836
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I was stupid enough to make Carolina Reaper jelly ONCE!
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#74 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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#75 |
Tomatovillian™
Join Date: May 2006
Location: N. California
Posts: 695
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My husband and I are from West Indian families and we have a fondness for hot sauce, but I just don't see the point of super hots. Some are pretty, and I like a growing challenge, but not an eating challenge. I have soooo many powdered, frozen, dried, and sauced "very hots" I'm only growing one "very" hot this year. I've never grown super hots.
Anybody else growing "seasoning" peppers? All the aroma and flavor, but heat that let's you focus on flavor. This year trini seasoning, tobago seasoning, aji dulce 1 and 2, rocatillo, sort-of-hot Fresno, and of the local version of Scotch Bonnet. Last year I grew MIL's Ccotch Bonnet for bonus points. Last edited by Shrinkrap; July 16, 2018 at 10:21 PM. |
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