Forums
New posts
Search forums
What's new
New posts
New media
New media comments
Latest activity
Classifieds
Media
New media
New comments
Search media
Log in
Register
What's New?
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Navigation
Install the app
Install
More Options
Advertise with us
Contact Us
Close Menu
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Forums
The Water Cooler
General Discussion
Ghost Pepper Plants
Search titles only
By:
Reply to Thread
This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Message
<blockquote data-quote="tRidiot" data-source="post: 3366367" data-attributes="member: 9374"><p>I like peppers, but not pain. So jalapenos raw and sliced are good. If I cook them or put in pickled eggs or something, they get toned down so much I am usually disappointed.</p><p></p><p>I once made pickled eggs with serranos because they were out of jalapenos at the store. I had never had them, and I used them just like I would jalapenos - I put about 5 or 6 sliced up, seeds and all, into a gallon jar of pickled eggs.</p><p></p><p>Ended up throwing most of those out, it was way too hot. In retrospect, doing probably 2 sliced into a gallon jar might have been a better plan. From what I've seen, though, serranos are highly variable in their heat level. This is the problem... unless you're brave enough to eat one (or part of one) raw, you really don't know how hot "this one" is.</p><p></p><p>I need to do some more pickled eggs...</p></blockquote><p></p>
[QUOTE="tRidiot, post: 3366367, member: 9374"] I like peppers, but not pain. So jalapenos raw and sliced are good. If I cook them or put in pickled eggs or something, they get toned down so much I am usually disappointed. I once made pickled eggs with serranos because they were out of jalapenos at the store. I had never had them, and I used them just like I would jalapenos - I put about 5 or 6 sliced up, seeds and all, into a gallon jar of pickled eggs. Ended up throwing most of those out, it was way too hot. In retrospect, doing probably 2 sliced into a gallon jar might have been a better plan. From what I've seen, though, serranos are highly variable in their heat level. This is the problem... unless you're brave enough to eat one (or part of one) raw, you really don't know how hot "this one" is. I need to do some more pickled eggs... [/QUOTE]
Insert Quotes…
Verification
Post Reply
Forums
The Water Cooler
General Discussion
Ghost Pepper Plants
Search titles only
By:
Top
Bottom