Chilli! All Things Chillies.

[schooey]

Chocolate habaneros

I put all three of those you gave me (bar the halfa I ate raw) in a Beef Rendang tonight, Tony. Absofreakinlutely delicious flavour in this dish, and a great after-tang too. Will be trying damn harder to keep mine alive this year!

 

[Steve]

Last night I moved my one n only hab plant onto the roofed verandah to try and protect it from the frost (-1 last night). The leaves have started to yellow Hope he'll get through winter.
Cheers
Steve

 

[troydo]

well i visited mum on the weekedn and she now has 3 5 ft hight birds eye bushes so i stripped one and now have a 3/4 full 4L ice cream container of them... im thinking of making a garlic and chillie sauce... any recipe suggestions?

 

[InCider]

well i visited mum on the weekedn and she now has 3 5 ft hight birds eye bushes so i stripped one and now have a 3/4 full 4L ice cream container of them... im thinking of making a garlic and chillie sauce... any recipe suggestions?

blend 'em add adjuncts that you think will go well ( can't go too wrong as it will ALWAYS taste like chilli!) I had recipe very early in the thread, and Tony had one just recently. With yours, add 1/2 or a whole jar of minced garlic or get a few cloves (better idea - chef Ramsay will have me otherwise!)

InCider.

 

[Tony]

I have left my larger plants out to see just how much pumishment they can take

All the smaller ones...... 7 Pot, Trinidad Scorpion, Bhut Jolokias ect have been brought in to the garage for the winter.

Thinking of putting up a table of sorts in my bar room with the fireplace and morning sun in the windows. THat should keep them happy.

Now to convince the wife and keep the kids out of them.

cheers

PS..... glad you liked them Schooey.

Ive been watching Ebay for a good food dehydrator to dry these little buggers out for storage but they are a bit expensive...... too many brewing gadgets needed that get preference.

 

[Airgead]

Ive been watching Ebay for a good food dehydrator to dry these little buggers out for storage but they are a bit expensive...... too many brewing gadgets needed that get preference.

Tony

I have a dehydrator but don't use it for chillis (jerky on the other hand...). For chillis I thread them on some string using a big needle I swiped from the missus' sewing stuff and hang them to dry. Hang them somewhere warm and dry. Works a charm. Takes a couple of weeks but once dried they last for years. I have about a metre of birdseyes hanging up from this years crop.

Cheers
Dave

 

[Tony]

YEah ive been doing that for years myself.......... works great.

But the thich fleshed habaneros tend to rot before they dry out..... thats all.

Just made a large run of red Naga PC-1's and hung them last weekend. Gee they look good hanging up in the garage.

cheers

 

[Airgead]

YEah ive been doing that for years myself.......... works great.

But the thich fleshed habaneros tend to rot before they dry out..... thats all.

Just made a large run of red Naga PC-1's and hung them last weekend. Gee they look good hanging up in the garage.

cheers

Good point. they are a bit thicker skinned.

A dehydrator is really just an expensive way of blowing warm, dry air through stuff. What about a rack on top of a water heater? The heat should help them dry quicker and keep the moisture (and therefore the mould) down.

Cutting them in half before drying would help too.

Cheers
Dave

 

[andmat]

does any one know where in brisbane i can buy habanero's

cheers
andrew

 

[Tony]

Peppers or plants?

If its Plants your after you may have to grow your own in a warm part of your house with sun like a windowcill. I doubt anyone will be selling them as they are a summer plant.

cheers

 

[drsmurto]

I am a very happy chill head atm. After all my issues with not being able to get my hab seeds to germinate, the chilli plants i do have (3 x jalapeno, 2 x white habenero and 3 x bolivian rainbow) are all surviving the chilly hills weather. Never seen chillis last this long. The capsicum plants in the garden are dead but moved the chillis to the front verandah behind a nice big window and they are loving it (as are the aphids but they got a good spraying yesterday).

Jalapenos are still going great guns so have been pickling them. Added them to a burrito recently and was pleasantly surprised to discover they are hotter than i expected.

Cant wait till spring to try and grow more orange and choccy habs. :icon_chickcheers:

 

[Steve]

My hab plant has started to lose its leaves now. It'll be just a stick soon. Ive moved it under cover from the frosts. Hope it doesnt die. If it does I'll just sow a few next year from the seeds. I've got bloody bags n bags of beautiful orange habs in my freezer now - time to make some more of Tonys fruity hab sauce.
Cheers
Steve

 

[InCider]

I've been scoffing some roasted bell chillies that I have in evooil. I removed the seeds, roasted them and allowed to cool. They are great in everything. Easy to do. As there are no seeds it is very mild, so you can nearly give it to the kids.

Some of the chillies got a bit burnt but that seems to have added to the flavour. I didn't remove the skin like you do with capsicum.

InCider.

 

[Tony]

Steve.

Have you ever trimmed roses?

be harsh.... cut it right back to 6 inch sticks comming off the main trunk and put it somewhere warm and keep damp to keep the roots alive.

I have seen pics of orange habs with this done on chilli growing forums and they take off like a rocken again.......... like a rose bush will.

you will have all fresh branches for a nother great crop next year.

Mine are going nuts still.

Schooey came and took a bag full........ and i picked half of what i had on the bushes during the week and pickeled them.

the plants are loosing their leaves from the cold nights but flowering again from the 20 deg days. They are confused. In just going to let them go to test their pain thresholds during the winter. All the other baby superhots are hybernating in the house

cheers

 

[Steve]

Steve.

Have you ever trimmed roses?

be harsh.... cut it right back to 6 inch sticks comming off the main trunk and put it somewhere warm and keep damp to keep the roots alive.

I have seen pics of orange habs with this done on chilli growing forums and they take off like a rocken again.......... like a rose bush will.

you will have all fresh branches for a nother great crop next year.

yeah - im a bit of a green thumb and know to be brutal with my roses at this time of year. I'll do the same with my hab plant...and yes I have still been watering it.
Cheers for the tip.

Edit. What are those in the jar in? Vinegar? Also with my habs in the freezer once defrosted to make sauce, if I de-seed them (heaven forbid) can the seeds be used again if they have been frozen? I have my other seeds in a container in the fridge.
Steve

 

[Steve]

yeah - im a bit of a green thumb and know to be brutal with my roses at this time of year. I'll do the same with my hab plant...and yes I have still been watering it.
Cheers for the tip.

Edit. What are those in the jar in? Vinegar? Also with my habs in the freezer once defrosted to make sauce, if I de-seed them (heaven forbid) can the seeds be used again if they have been frozen? I have my other seeds in a container in the fridge.
Steve

holy crap - during pruning found a couple of tiny green habs! I never learn. In the mouth if went with a good crunch. f&*^% king hotter than a nuns nasty after going without for 30 years! Had to spit it out! :lol:

 

[Tony]

Jeez mate...........you need to let them ripen up

Chillis in the jar are Orange Habs, Chocolate habs and Savinia Reds (what they make capicum spray from) and some Naga PC1 chillis because they were there.

I threw the chillis in boiling water, brought back to the boil to steralise them and put them in the jar. I mixed 1/4 white vinigar and 1/4 cider vinigar with enough ofthe boiling water to fill the jar.

It had bay leaves, curry leaves, mustard, coriander, fennel and cumin seeds in there too.

Not only will they last for ages but will be great to pluck out and chop up for a curry. Made a chicken curry last night........ all fresh crushed spices and 2 chocolate habs. Oh it was awsome!

MMMMMMM might have to start a thread on curries!

PS......... on the frozen seeds......... i dont really know......... only one way yo find out!.

I prefer to save some seeds from a fresh pepper and dry them for following seasons. But it may be cross polinated so your bettter off getting fresh seeds from a reputable supplier on line......... they cost almost nothing!

cheers

 

[brendanos]

Haha I love your enthusiasm about chilli Tony. Is there a festival in your neck of the woods? The Melbourne and Perth ones have been very enjoyable the last few years. Though noone seems to be making jalapeno or chipotle products - very frustrating!

I'm saving up Hab's atm, my first successful Hab plant's still fruiting/ripening, they seem to be lasting much longer than most other chilli varieties I've grown... which is obviously great news.! I'm thinking I'll do a similar pickle as yours Tony, and making a chilli sauce with some habs and an abundance of asian/bell chilli's, as well as smoking some to use in a Rogue-esque chipotle ale.

Viva la chilli!

 

[NRB]

Previously frozen seeds will germinate without any problems. My orange hab is still flowering and producing fruit... I'm amazed given how cold it's getting these days.

 

[browndog]

Just a head up, this week Aldi have 150ml bottles of Habanero Sauce made to a genuine Louisiana recipe for 2 bucks. It tastes great, I'm going back to buy another few bottles.

cheers

Browndog

 

[drsmurto]

After last years pitiful attempt at germinating hab seeds i was all ready to invest in a heated propagation setup this year.

Tonys coke bottle trick works well if the night time temp doesnt plummet to 3-4C. With 2 cats in the house i am stuck for a decent possy inside. the hot water system is on the roof. All bases covered and all failures.

I used a mini greenhouse last year but as mentioned, the night time temps are too low to get germination. I even moved the whole greenhosue inside the shed at nights but to no avail.

After asking at a Mitre 10 (prop a what?) and then walking out of a hydroponics shop shaking my head ($150? no chance) i decided to invoke the spirit of MacGyver.

I reduced the height of the mini greenhouse to 2 tiers instead of 4 (also have a large collection of veg seeds in there. I raised it off the cold concrete floor of the shed with a few layers of cardboard. Put my brewing heat pad under the tray of chilli seeds. Filled a small conical flask with water and popped in a thermometer (to monitor the temp). Closed it up nice and snug, wrapped the hole thing in a sleeping bag.

The lengths i am willing to go to grow chillis has my partner scared. I grew them from seed in the UK FFS. Sat them in the cupboard with the hot water till they germinated then grew them on the window sill.

So, with any luck i will have red, orange, chocolate and jellybean habs as well as bolivian rainbow, jalapeno and birds eye.

Wish me luck!

Cheers
DrSmurto

 

[quantocks]

just been looking around at chili sauce websites in Australia. I tried some Daves premium reserve a few months back and it burnt my throat, I'm after two bottles of really hot (10 or ++) sauces for a guy at work too.

anyone know any decent online shops?

 

[drsmurto]

The 'heated greenhouse' is doing its job.

The snow peas and corn have sprouted.

Temps dont drop below 16C and have reached 26C.

I have the mat directly under the chillis so they will be getting more heat.

Habs are renowned for slow germination so wont start stressing just yet!

 

[InCider]

The 'heated greenhouse' is doing its job.

The snow peas and corn have sprouted.

Temps dont drop below 16C and have reached 26C.

I have the mat directly under the chillis so they will be getting more heat.

Habs are renowned for slow germination so wont start stressing just yet!

Great stuff Dr Smurto!

I have used Tony's coke bottle fermenters too - awesome little hot houses. Make sure the water does not flow into them when it rains if they're outside I had one fill right up!

Usually I just throw chillies in flower pots and let them dry then plant. Or sometimes they germinate in the pot plat with the host, then I dig them up carefully and plant.

InCider.

 

[Barramundi]

have over the last few days planted seeds of 5 different varieties of chili , 10 of each , have a few more varieties to plant yet if half of them develop into seedlings i should get a few mature plants out of them which will be shared about my friends and family , alos have some seeds on the way for the Bhut Jolokia (worlds hottest) have some mates that need to be taught a lesson so hopefully i can get them growin too

 

[InCider]

Are you MAN or WOMAN enough? From ACA/ Brisbane Extra today.



If anyone has been to a QLD Case Swap they could scoff one down no problem at all. And BULPs curries are twice as hot at least!


CHILLI BURGERS - Monday 20 November 2006
by Margueritte Rossi

Macdonalds has the big mac, and Hungry Jacks has the whopper, well there's one Wellington Point diner, which is laying claim to the worlds hottest hamburger.

The Megadeath burger isn't for the fainthearted and even comes with a health warning because it contains ingredients that make a jalapeno look mild.

So, what makes it so hot?

Well first there's the 10 slices of jalapenos, plus the beef pattie which contains 2 grams of chilli powder.

Then there's the chilli jam, the sweet chilli sauce and the ground pepper.

And then there's the secret ingredient.

It's called chilli mega death sauce made from the hottest ingredients on earth, it'll have you seeing stars, and forget about sending you to the moon, you'll be rocketing all the way to saturn.

The Megadeath burger has a whole tablespoon of the stuff on it. And not even the diner's owner has been able to polish one off.

If you think you've got what it takes the owners of Off the Wall welcome anyone with the mouth and stomach strong enough to take a Megadeath burger, to give it a go. But you have to be over 18 and not have anxiety, asthma, or heart problems.

There's plenty of milk and yoghurt on hand to help you along the way.

The Off The Wall diner is at 386 Main Road Wellington Point - 3207 3209. Bottles of the sauce are for sale at the diner.

 

[winkle]

The Megadeath burger has a whole tablespoon of the stuff on it. And not even the diner's owner has been able to polish one off.

If you think you've got what it takes the owners of Off the Wall welcome anyone with the mouth and stomach strong enough to take a Megadeath burger, to give it a go. But you have to be over 18 and not have anxiety, asthma, or heart problems.

There's plenty of milk and yoghurt on hand to help you along the way.

Milk? Yoghurt???
They need to HTFU and wash it down with a good chilli stout.

 

[Tony]

My wife was packing the car to drive me up there to........as she put it....... "show then how to eat a chilli burger"

Do i have a problem?

On chillis........ i let my orange hab go over winter. I pushed it in the corner of the poor yard and forgot it for 4 or 5 months.

I checked it a few weeks ago and it was still alive. no leaves and a few dry rotted peppers hanging from its stark branches.

I gave it the rose bush reatment, cut it right bakg to a near stump and after 3 weeks it had open flowers.......... dozens of them and its going nuts. Im a bit fearfull of what it may produce.......... hope there are some HAG's out ther that want orange habs! Im going to have hundreds of them.

I have also planted seeds for Trinidad 7 pots and hot cherries, Bhut jalokia, devils tongue, Fetalli, white bullet habanero's, hot lemons and jalapinos.

See what comes up i guess.

Cheers

 

[pipmoy]

It's called chilli mega death sauce made from the hottest ingredients on earth, it'll have you seeing stars, and forget about sending you to the moon, you'll be rocketing all the way to saturn.

The Megadeath burger has a whole tablespoon of the stuff on it. And not even the diner's owner has been able to polish one off.

The sause is an extract sause and there is not hugh amounts of natural heat in it....

Because of the extract the sause is rated in the "millions" of scoville units!!!!!!! The hottest chilli in the world (Bhut Jolokia) is 1,034,089 scoville units so that gives you an idea of the heat involved in this burger.

Megadeath Sause

I've tried this sause at a chilli festival and it is an instant throat closer......I've eaten a lot of hot chillis with Tony and this stuff still made he act like it was the end of the world. I had to go around behind the stall and cry :lol: It is really painfull stuff.... So it will be a very rare person that will get through that burger...and a big congrats to thoughs who do...... :icon_cheers:

 

[Steve]

Tone - I pruned back my hab plant last Autumn and moved it out of the frost. The frosts have finished here now so have moved it back into the sun. Unfortunately no signs of life at all. How long do you think I should leave it before hoycking it out and putting a new plant in the pot?
Cheers
Steve