I tend to do that. Recipe says 4 green finger chillies, I bung in 2 nagas. You'd think I'd learn, the wife won't eat half of it
(marmite + boiled egg w/salad cream/black pepper/chilli sauce, try it, its nice ).
Did any on else read the bottle as 15 minute bum?
Quote from: chris05 on January 11, 2011, 12:30:22 pmDid any on else read the bottle as 15 minute bum? That's what is says isn't it?
I was given several South Devon Chilli Farm products for Xmas - a standard jalapeno, some dried Bhut Jolokia and their 'Extreme Bhut Jolokia Sauce'. The latter is disappointing compared Dave's Gourmet Ghost Pepper sauce - not as hot but also a thinner, somewhat acidic taste (indeed, cider vinegar is the first ingredient listed).
Whilst Dave's are hot, I find they're not as flavoursome as others, often due to the extract being the predominant source of heat.
Quote from: slack---line on January 11, 2011, 12:54:47 pmWhilst Dave's are hot, I find they're not as flavoursome as others, often due to the extract being the predominant source of heat.I agree entirely, as I've mentioned before. Although recently I've moved to making up my own sauces rather than using bottled.
On the growing front...I got given a bunch of seeds back in September and planted them, with the intention of them growing big and strong over the winter, then producing big time this summer. For some reason though they grew, flowered and are currently sporting some not-very-rapidly-growing fruit.I'd figured they would flower going by the change in daylight hours moving into summer, but I guess they're just programmed to grow a bit and then get going Anyway, should I let em grow, or snip the fruit off and remaining flowers off now in the hope that they will give it another go in the summer?And when would be the best time to start another batch off from seed?
I'll have to do more sampling then as I thought the Ghost Pepper one has pretty good flavour - that said fresh pepper (not extract) is the top ingredient in that particular line.