ill be dead in a week

Discussion in 'Garden Tips And Talk' started by JERMSQUIRM, Oct 1, 2008.

  1. JERMSQUIRM

    JERMSQUIRM New Member

    Messages:
    13,145
    State:
    il-waynesv
    look what got ripe.
     
  2. JERMSQUIRM

    JERMSQUIRM New Member

    Messages:
    13,145
    State:
    il-waynesv
    b-hut jolokias. 1,000,000+ scovilles. making salsa in a day or two. ill let ya know how the taste test goes.
     

  3. catfishjohn

    catfishjohn New Member

    Messages:
    10,217
    State:
    Greenup Co. KY

    Hopefully you'll still have enough function left to let us know...:dribble::cry::cross::0a13::0a4: Good Luck! I'd like to try one time just to say I did but not sure my stomach could tolerate it...:crazy::embarassed::sad2:
     
  4. catfish kenny

    catfish kenny New Member

    Messages:
    6,064
    State:
    Iowa
    them babies hurt looking at em.....gonna be some good stuff:eek:oooh:
     
  5. metalman

    metalman Well-Known Member

    Messages:
    3,447
    State:
    IN
    Name:
    Winston
    I don't think there will be any taste test; your taste buds will be dead before those things even touch your tongue:crazy::crazy::crazy:...W
     
  6. littleman

    littleman Active Member

    Messages:
    540
    State:
    Illinois
    I've heard those things are painfully hot. Good luck on the salsa, let us know if your still alive and able to taste.
     
  7. bnewsom71

    bnewsom71 New Member

    Messages:
    537
    State:
    Mathervill
    WHY?
     
  8. Mickey

    Mickey New Member Supporting Member

    Messages:
    14,592
    State:
    Illinois
    Jeremy that will curl your toes and will be a reminder a couple of days down the road. Keep the Pepto close by.
     
  9. Catpaw

    Catpaw Well-Known Member

    Messages:
    8,941
    State:
    Central Cail
    Name:
    James
    lmao i don't think your stomach is the only thing that won't be able to tolerate lol if it burn's going in it's going to burn coming out
     
  10. Big Sam

    Big Sam Well-Known Member

    Messages:
    4,286
    State:
    Booneville AR
    Name:
    Sam
    Please re-frain from entering our national forrest's :eek:oooh: We've had enough WILD-FIRES for the year!!!!:tounge_out::0a10: After eating those babies ya could start one easy with a simple "cough" :tounge_out:
     
  11. takeaction

    takeaction New Member

    Messages:
    427
    State:
    Ware Shoals, SC
    Looks like a habanero? My son eats those. We grow them, and freeze them whole. He pulls them out whenever he wants to spice his food up.:crazy::0a6:
     
  12. BajaCoop

    BajaCoop Well-Known Member

    Messages:
    3,199
    State:
    Poplar Bluff,MO
    if ya make any chili with them make sure to get some flame retardent shorts or ya gonna be in trouble.
     
  13. bnewsom71

    bnewsom71 New Member

    Messages:
    537
    State:
    Mathervill
  14. JERMSQUIRM

    JERMSQUIRM New Member

    Messages:
    13,145
    State:
    il-waynesv


    nope. i know my peppers. ive grown many varietys and specitalty ones and can now be a proud farmer of the guiness book world record breaker.

    the pepper on the top left is the b-hut jolokia. middle is the african fatili. and far right is the orange habenaro. bottom left is a red cayanne pepper.often used to make chili powder. green one is a jalapeno, red one to the right is a red scotch bonnet habenaro. the lil ones to the bottom right are a red and green tobasco pepper. YES. the ones that TOBASCO sauce is made from. all from my garden.

    as far as the WHY from the other member. same reason some smoke. it becomes an addiction. i absoultly love the burn and flavor of peppers.

    some say theres no flavor. WRONG! they just dont like heat and are not used to them. i love the crisp smokey flavors of habenaros and often cook them in with my steaks and pork. some folks cant begin to eat a habenaro. while me and others eat then one or more times a week.
     
  15. JERMSQUIRM

    JERMSQUIRM New Member

    Messages:
    13,145
    State:
    il-waynesv
    theres are pics of my salsa i made and some orange habenaro and garlic flavored hot sauce i made on 8-29-07. let it age a year. then re boiled and re blended and re bottled. its hot. yep. those are boiled and bleached tobasco bottles.

    i like making things homeade. theres a bit of pride in it.

    i make salsa with mango flavors, avocodoes, zuchinni, and peach.
     
  16. arkrivercatman

    arkrivercatman New Member

    Messages:
    4,472
    State:
    KS
    Jeremy, you bring a whole new meaning to Do It Yourself.
    Well done, they look great.
     
  17. bluejay

    bluejay Well-Known Member

    Messages:
    8,494
    State:
    Napoleon, Mo.
    Salsa and sauce are lookin good. That natty lite is another thing though!! LOL
     
  18. JERMSQUIRM

    JERMSQUIRM New Member

    Messages:
    13,145
    State:
    il-waynesv
    i like budweiser. i can afford nat light.:embarassed:

    i have a redneck salery and champaign taste.:big_smile:
     
  19. JERMSQUIRM

    JERMSQUIRM New Member

    Messages:
    13,145
    State:
    il-waynesv
    heck. already have two fellas on here that want seeds from these.:wink:
     
  20. spoonfish

    spoonfish New Member

    Messages:
    3,780
    State:
    Warsaw, Mo.
    Looks really good Jeremy. Ill take a jar....:big_smile:
    May need a 30 pack too for the heat though ......:tounge_out: