Jason's Fire Fusions hot sauce review........
peppernovice
9 years ago
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judo_and_peppers
9 years agopeppernovice
9 years agoRelated Discussions
Review of Peppers Grown-2005 Season
Comments (18)Sorry about the double post, I realized I didn't answer Honu's question. Honu, Aloha! Honestly, I cannot say I have had the pleasure of trying a Hawaiian chile. Someday I certainly will if I can get my hands on the seeds. Regarding your question; I will split it into two parts. First, as far as heat, heat is a somewhat subjective thing. Now, it's true that no one on earth would day that a bell pepper is hotter than a chocolate hab, but different species of capsicum have different types and ratios of capsaicin. Therefore, if someone has only eaten habaneros (capsicum chinense) their whole life and then bites into a manzano chile (capsicum pubescens) they would certainly find it hotter than someone who has been eating manzanos their whole life. For instance, I can bear habaneros but choke like crazy on jalapenos, which have lower levels of capsaicin but a type of capsaicin I am not used to. Capsaicin is a vanilla-like compound (no kidding) that binds to the pain receptors in your mouth. I'm not quite sure what happens to build tolerance (perhaps an increased level of some certain enzyme?) but something makes eating a certain type of chile more bearable after a while. That being said, I have read HPLC (high performance liquid chromatography, which involves the extraction of capsaicin from the sample pepper and the direct measurement of the level) reports on some of these chiles, and nothing compares to the amount of capsaicin in the capsicum chinense species. They have a very high level of capsaicin compared to other peppers and HPLC is a much more accurate and less subjective method of measuring heat than the scoville units test (a dilution test). The hottest capsicum chinenses that I have tried? Trinidad scorpion, chocolate scotch bonnet, chocolate habanero. I have a friend who claims the USDA datil is the hottest thing he has ever tried (out of I would guess hundreds of different chinenses) and another friend who swears by something called a trinidad 7-pod (also known as a 7-pot, the name being a derivation of the fact that one pepper will season 7 pots of soup, go figure). With that, we will see what comes for me in the future but I can say this: the red savina is not the world's hottest pepper. Regarding taste: that's a tough one. I like the more fruity, citrusy chinenses over the smoky ones, and don't like the taste of annuums that much. For annuums, pequins and long slim cayennes are nicely flavored and pretty versatile. My favorites are obviously the chinenses though, and if I were to pick the best tasting they would be, in no order, limon, fatalii, datil, caribbean red hab, chocolate hab (quite smoky but still very nice), billy goat, true scotch bonnet, devil's tongue, red hab (wonderful!), yellow hab (like an incredibly hot datil), grenada scotch bonnet, scotch bonnet, red (from tomatogrowers). Of these if you are looking for something a bit milder and not so explosive stick with scotch bonnet, red, yellow scotch bonnet, and limon, I think they are bearable. If you are looking for something mild but still good tasting go with aji dulce #2. I hope I didn't overanswer your question. To trim it down to five chinenses would certainly involve limons, datils, caribbean reds, fataliis and chocolate habs, but that does not do justice to the wonderful flavor and versatility of some of the others I have tried, which are just as delicious but not as brutally hot. Good luck with chile growing and if you have any other questions let me know. Mark p.s. we did have a humid summer this year, very humid in fact, and the chiles did well. I don't know if humidity affects them as much as heat, and certainly fertilizer and water level affects them as well. Basically, the more stress the hotter the pepper, but I am in NJ so we are not usually incredibly hot or humid. Peace!...See MoreReview of Bertazzoni 30" Gas Range
Comments (5)Wow, I'm surprised by the negative review from nearly a year ago. I've had my 30 inch gas Pro for about six months now, and I'm really happy with it. The oven fan certainly does make noise, but not as much as the Zephyr hood we bought. I don't find it disturbing. Here are the great things: - The burners are powerful but not overly so. You can really turn it up, or turn any burner down to a nice simmer. This makes the stovetop extremely flexible for me, because I often cook multiple dishes at once. - The front left burner is composed of two burners, actually, each individually controlled - an inner ring and an outer ring. I often use the inner ring as an additional small simmer burner, especially when using my finjan (traditional Arabic coffee maker). My husband likes fried eggs, and he loves the even heating across the iron frying pan he uses. - The oven bakes beautifully. I use convection most of the time now. I love the way baked goods turn out - it's the best baking I've ever done. - Last but not least, the cleanup is super easy. I take off the grates, rinse out a soft sponge in hot water, squeeze it out, use a smidge of dishwash fluid, and wipe down the entire surface. Then I do it again with plain water. I usually dry the surface as well, just because it's so satisfying to make it look great. I am a habitual over-boiler, so I've even taken the burners off (super easy - just lift them off), and wiped the area below. This is by far the nicest stove I've cooked on in many years. I had a coal-fired Aga and then a Rayburn when I lived in Britain, and I loved those, but this Bertazzoni is really great for how we live now....See MoreBluestar Platinum 36 Review
Comments (45)Hi All- Well it has been two years since since we received our BS Platinum (and started this thread) and I would have to say we have a love / hate relationship with it. To summarize... What we like: - The burners work great, love the open burners (although the extra Platinum BTU has no value for us) - The stove looks terrific - The integrated wok feature works well, I love this What we don't like: - The grill/griddle is a useless gimmick in my view (sorry to be so direct), why? Because the heat is inconsistent and the handling / replacement is cumbersome. I see no value in these features better to use an outdoor grill and a $20 Lodge cast iron griddle over the burners which is what this really is - The oven has been a disaster to be honest. We have had 4 service calls, first the retrofit for the defective design which melted an oven rack, then once fixed we have struggled to get the oven to maintain a consistent temperature. Too hot or too cold. For the $8k we paid it is totally ridiculous we had better performance with our cheap GE gas range we had before. Bluestar support has been fine but we are out of warranty now and it seems we may be stuck with owning an overpriced lemon. My wife is a professional chef and the lack of temperature control is making her crazy. In conclusion I would say we love the look and burners and really want this to be our special centerpiece appliance but feel that the oven is mediocre and that we overpaid. If we could do it again we would probably buy an RNB or a dual fuel Wolf for better oven temperature control. Come on Bluestar you can do better than this!...See MoreHot Sauce....
Comments (28)Habjolokia - Would you be willing to send or share here your Chocolate Hab sauce recipe? I have just as many as your photo shows of Choc Habs, Chocolate Bhuts, and just as many Chocolate Scorpions and butches to pick. I'd like to make sauces out of the different varieties but not sure what to add. When I did yellow Bhuts I did a recipe that used peaches. I did a pineapple batch too. Both turned out good. I have other variety of Habs and Bhuts and tons of chili varieties; this has been a bumper year for peppers here in MN and still going strong. Tom - The green sauce sounds great. Might have to try that too, since I'm thinking the cold weather will set in before I'm done harvesting ripe peppers. Sandy...See MoreDMForcier
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