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I had about three bites from the pictured "small plate" version of the entree. I ate a little more yesterday. It doesn't take a lot.

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“We all have to stand before the kitchen gods.” Chef Jacob Sahaya Kumar Aruni

I picked up some aleppo pepper at The Spice House a week or two ago, and so far it is great. So far the best thing I've made was a squash soup based on http://smittenkitchen.com/2006/10/the-leaf-peeps/ , but instead of cumin & ginger I used a healthy dose of aleppo.

Seebee was kind enough to drop two fresh Ghost Peppers (or do you call them California Death Peppers) in my mailbox this morning.

I clipped the tip off of one, put it in my mouth and bit gingerly with my front teeth. Too hot. Spit

So I chopped up a somewhat larger portion, sautéed the few little pieces in oil, and added them to one scrambled egg with about an ounce of American Munster cheese. I figured cooking might moderate the heat; it seemed to.



This simple preparation proved a good balance of rich dairy and hot chili. The burn was quick and clean and even given the quantity I put in the eggs, quite pleasant. I used the narrower, seedless end of the chili, and I’m guessing it gets hotter as I move toward the stem.

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“We all have to stand before the kitchen gods.” Chef Jacob Sahaya Kumar Aruni

Ribs at Twin Anchors tonight. Now served with Bhut Jolokia sauce.



THE WIFE: These are pretty good.

ME: Don't say that! It will send Gary into a rage.

THE WIFE: I think they're good.

ME: There's no way I can protect you now.

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“We all have to stand before the kitchen gods.” Chef Jacob Sahaya Kumar Aruni

Your bride is a wonderful person, it would take a lot more than I can easily imagine for me to become angry with her. You, on the other hand.......

Funny, but before I even read the text I thought the ribs looked particularly unappetizing. Jolokia BBQ sauce sounds tasty, if TA did not add l*quid sm*ke.

I smoked a couple of racks of ribs Monday for Ellen to take to a girls night, simmered a split habanero in the sauce then removed. Sauce turned out really well, rind and juice from lime, lemon and orange and the ribs were lightly glazed with peach juice. A very 'girly' combo.

Which ribs would you rather eat, TA above or what I smoked on Monday.

Baby Back ribs with peach glaze

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Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

Low & Slow

The Mileager's plants were a total bust. All the same plant and little heat.

Mine was interesting...couldn't discern much of a difference in flavor between the "ghost" pepper and the regular habanero but, then again, my sampling wasn't very scientific (see Hammond's post above--taste--spit--soak tongue in milk bath). They all made for a very tasty hot sauce though. I'll be keeping an eye out for them again next year...

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“The problem with people who have no vices is that generally you can be pretty sure they’re going to have some pretty annoying virtues.” Elizabeth Taylor

I tried the Bhat Jolokia pepper both in sauce form as well as salsa when I was at NMSU's Chile Pepper Institute. While it was hot, I did not find it that much hotter than a habernero sauce. The two young ladies working at the center were surprised that I would even try.

You can purchase the seed and other products at the NMSU Chile Pepper Institute website - but be warned that there are hefty minimum purchases on those peppers.

AND if you are interested in growing the BHUT JOLOKIA pepper:


Here are some "SPECIAL BHUT JOLOKIA TIPS" from the NMSU Chile Pepper Institute (NMSU: The Chile Pepper Institute - Home). They are provided to buyers of the bhut jolokia seeds sold by the institute.

"Bhut jolokia require soil temperatures between 80 and 90 degrees F for proper germination. You may need to supply bottom heat with a propagation mat."

"Soil must be kept moderately moist, never being allowed to completely dry out and never allowed to grow soggy. This will destroy the embryo in the seed and they will not germinate."

"The bhut jolokia can take up to 36 days just to germinate and have a very long growing period, up to 160 days before harvest."

"The bhut jolokia is extremely hard to grow and we do NOT recommend it for the novice grower/ gardener. We have a very low supply of seed and cannot replace seed packets of this particular variety."

And then comes this pepper:

http://news.yahoo.com/s/yblog_thelookou ... trip-paint

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Fettuccine alfredo is mac and cheese for adults.

I bought a .25 ounce bag with around 15 dried bhut jolokia peppers by Melissa's at Strack and Van Til.

Strack and Van Til
2627 North Elston Avenue
Chicago, IL 60647
(773) 252-6400

There's definitely a joke in there somewhere.

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We cannot be friends if you do not know the difference between Mayo and Miracle Whip.

From an exchange with a Milwaukee-based cowoker:


-Dan

6 Jolokias!!!!!!!!! My oh my!

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“We all have to stand before the kitchen gods.” Chef Jacob Sahaya Kumar Aruni

Vicki at Genesis Growers is growing bhut jolokia and what she referred to as naga jolokia this year -- she said maybe just 5 or so plants of each. She had a basket or two of the latter at Green City Market for sale today and she said the bhut jolokias should be in next week or the week after.

I'd be interested in how people's bhut jolokia are faring - we've thought of growing these (i've got some seeds broguht back for me). One factor i've heard in the relative hotness of chili's is also the dryness of the climate - long dry growing seasons make for hotter peppers, most of S India has been in drought conditions for some time now and I've heard the chilis there are insanely hot. I'm not sure this is true of where the naga's originate (which I think is assam) but may be a factor in there getting a lot of press more recently for the titles of hottest chili pepper

None of my pepper plants has been too happy with all the rain we had in spring and this summer -- several Melrose Pepper plants just freaked out and died. My bhut jolokia plant, however, is actually looking pretty good, and yesterday I noticed a number of small flowers on it, so that's a good sign that fruit could be coming in the next few weeks.

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“We all have to stand before the kitchen gods.” Chef Jacob Sahaya Kumar Aruni

I actually have a few nice sized peppers already (seems pretty early) on mine and lots of blossoms. We'll see what happens...

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“The problem with people who have no vices is that generally you can be pretty sure they’re going to have some pretty annoying virtues.” Elizabeth Taylor

I have a fresno and habanero plants that are going crazy -- at least in my non-existent pepper growing experience. Each has at least a few dozen chiles growing with more flowers showing up daily. I picked the first fresno today and some more are just starting to show color.

I want to call attention to an interesting article about Michael Solomonolov, of Zahav, an Israeli restaurant in Pittsburgh. His investigation of spice combinations is one element of the piece. HIs tabbouleh with apples, walnuts, and pomegranate features urfa biber.

In other news, Melissa's offers Bhut Jolokias. I picked up a package at my local Whole Foods in Saint Louis.

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Man : I can't understand how a poet like you can eat that stuff.
T. S. Eliot: Ah, but you're not a poet.

You should watch this video to learn more about Urfa Biber (or Isot as it is locally known):

Thanks for the video. Interesting. Who's the "reporter" and what is the clip from? (I did notice a small link to potentpepper.com) He seems to be fluent in Turkish (I assume that's what they're speaking).

Somewhere, I have a lengthy article I ripped out of an old issue of Cornucopia, a magazine devoted to Turkish history and culture with an always-fascinating food piece. It was devoted to peppers in general throughout Turkey. If I can dig it up, I'll report further. I remember it was long and included a number of intriguing-looking recipes as well.

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Gypsy Boy

“How can a nation be called great if its bread tastes like kleenex?” (Julia Child)

@Gypsy Boy:
I am glad you liked the video.
As you pointed out correctly, the video is from Potent Pepper.com and was shot in Sanliurfa in Southeastern Turkey.
Don't frown if you cannot find the Cornucopia article. You can find great recipes on the website. Would be interesting to learn what Cornucopia wrote about Turkish peppers, though...

Cool vid, urfa.

We have been greatly enjoying the isot pepper from Lezzet's. It's much milder than our default black pepper (Telicherry, good, basic stuff), actually rather soft (which makes sense after seeing the video), with the feel and flavor of...tobacco. Slightly sweet, tingly but not hot.

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“We all have to stand before the kitchen gods.” Chef Jacob Sahaya Kumar Aruni