Hmmm, I think we should be over in conversations with the way this thread is going but....I'll suffer my 6 lashes with a wet noodle for adding my two cents. Indian Fry Bread, I wonder if that's the same as the bread made by making a dough out of flour and oil, rolled into a small ball, flattened, then deep fried. It puffs up when it's cooked. This little restaurant we go to served this with a Chickpea curry one day, Annette with her forward ways ended up in the kitchen watching how the bread was made. Yup, I got the recipe for the curry too :o). Annette

Another update with pictures. I switched to a larger pot (random one I found laying around with a bunch of fake leaves hot glued to it) and went with Al's mix, as bark nuggets and sphagum peat moss were on special locally - I couldnt resist. The plant seems to do great with it and it seems to have solved the problem with fungus gnats; the miracle gro stuff was bone dry near the top, but inside and in the middle it might as well have been soaked in water. I still have to get used to watering it before leaving it into the sun as this afternoon it was wilting after being watered the day before, it rebounded incredibly quickly but I suppose it has to adjust to not having waterlogged soil. I was suprised actually that there wasnt any root rot, for some reason all of the extra perlite I had mixed in got compacted to the middle right under the plant. Anyways, here are the pictures. thats the fruit, its more of a chocolate colour now. heres the plant, looking at the first picture I posted its grown quite a bit! here is (one of) the scotch bonnet my uncle gave me. Its doing much better, but a few of them have the yellowing at the very top. Any ideas what that could be? those are the other 8 plants. The one on the bottom left is using Al's mix and seems to be doing better than the others, soon Ill switch them all over to it. heres the mystery sprout again, its starting to grow its true leaves (I think thats what they are called right?) so soon Ill be able to identify what it is (well not exactly, Ill be able to know if its from a broken root off the main plant or one of the habanero seeds I thought was dead).

im pretty sure the one on the left is some kind of thai pepper plant....this late in the season...and what with it already having peppers on it....i dont think the plant is going to have a big growth spurt....so i wouldnt pick off the flowers...just let them turn into peppers....if it is in fact a thai plant like i think...it will be a real high producer no matter what the size of the plant the one on the right...i want to say it might be a thai too....but with big leaves like that im a little hesitant to say so....id wait for a more experienced guest of the forum to put their input in on that one

I kind of made this the other day. I wanted white chili but my son didn't. He wanted a chicken chili with tomatoes. He doesn't eat ground beef. I did it completely on the stovetop and made my own cornbread in the oven. I would have tried the chipolte crema but it was a last minute recipe. I didn't make Emerils seasoning either. I seasoned the chicken with the spices used in it though. I also cut down on the cayenne since my children would be eating it.It doesn't make a lot of chili but enough for a meal. I only had one small bowl leftover. I have to say I prefer this to regular chili with ground beef. Chicken Chili with Cornbread Topping and Chipotle Crema Recipe courtesy Emeril Lagasse, 2003 Recipe Summary Difficulty: Easy Yield: 6 servings User Rating: 5 Stars 1 pound boneless, skinless chicken thighs, cubed Essence, recipe follows 1 1/2 tablespoons vegetable oil 1 cup chopped yellow onions 1/2 cup chopped red bell peppers 2 tablespoons minced jalapeno peppers 1 tablespoon minced garlic 2 teaspoons ground cumin 1 bay leaf 1 teaspoon salt 1/2 teaspoon cayenne 1 cup corn kernels 1 (15-ounce) can chopped tomatoes and their juices 1 cup chicken stock 1/4 cup chopped fresh cilantro leaves Cornbread topping, recipe follows 1 cup grated cheddar cheese, for topping Chopped green onions, garnish Chipotle Crema, recipe follows Preheat the oven to 400 degrees F. Season the chicken with Essence on all sides. In a large cast iron skillet, heat 1 tablespoon of the oil over medium-high heat. Add the chicken and cook, stirring, until browned on all sides, about 5 minutes. Transfer to a plate. Add the remaining 1/2 tablespoon oil to the pan and when hot, add the onions, bell peppers and jalapeno. Cook, stirring, for 3 minutes. Add the garlic, cumin, bay leaf, salt, and cayenne, and cook, stirring, for 30 seconds. Add the corn and cook until starting to color and pop, about 3 minutes. Add the tomatoes and their juices and the stock, and bring to a boil. Cook, stirring until thickened, 7 to 10 minutes. Return the chicken to the pot and cook until cooked through, 3 to 5 minutes. Remove from the heat and discard the bay leaf. Stir in the cilantro and adjust the seasoning, to taste. Spoon the cornmeal batter over the chicken mixture, leaving a 1/2-inch border around the sides. Bake until golden brown, 15 minutes. Remove from the oven and sprinkle the cheese on top. Return to the oven until melted, 2 minutes. Remove from the oven. Garnish with the chopped green onions and drizzle with the crema. Serve hot. Essence (Emeril's Creole Seasoning): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. Cornmeal Topping: 3/4 cup cornmeal 1/4 cup all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup buttermilk 1 large egg 2 tablespoons bacon grease or vegetable oil In a bowl, combine the cornmeal, flour, baking powder, and salt. In a small bowl, beat together the buttermilk, egg and bacon grease. Add to the dry ingredients and mix until just blended, being careful not to overmix. Use as a topping for the Chicken Chili. Chipotle Crema: 1 cup half and half 1 cup heavy cream 1 tablespoon sour cream 4 teaspoons chopped chipotle peppers in adobo sauce, or less to taste 1/2 teaspoon salt In a bowl, mix together the half-and-half, cream, and sour cream. Let sit at room temperature for 24 hours to develop. In the bowl of a food processor or blender, combine the cream mixture with the peppers, adobo sauce, and salt. Process on high speed until smooth. Serve, or keep refrigerated in an airtight container for up to 1 week. Yield: 2 cups