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The Water Cooler
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Habañero beef jerky
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<blockquote data-quote="0311" data-source="post: 2167886" data-attributes="member: 26943"><p>Heh,heh! The plants grow pretty big, too. Shame they can't take frost. Had one 15 years ago I kept potted - would bring it in before dark. Had it 4 years. Forgot & left it out one night during winter. Killed it. Not really that cold that night either, just a light frost, but there was no bringing it back...</p><p></p><p>BTW, the older plants actually turn into large shrubs and the trunks aquire tree bark near the base.</p><p></p><p>jfsmms, cohiba, habañero is as hot as I´ll go. I could not handle a ghost pepper. Those bonnets are a hybrid habañero. The ghost is toooooooo hot! I have spiced stews with ghost, and a little goes a long way! The habañero is forgiving enough that I can slice it and add to pizzas I buy frozen to give them character.</p></blockquote><p></p>
[QUOTE="0311, post: 2167886, member: 26943"] Heh,heh! The plants grow pretty big, too. Shame they can't take frost. Had one 15 years ago I kept potted - would bring it in before dark. Had it 4 years. Forgot & left it out one night during winter. Killed it. Not really that cold that night either, just a light frost, but there was no bringing it back... BTW, the older plants actually turn into large shrubs and the trunks aquire tree bark near the base. jfsmms, cohiba, habañero is as hot as I´ll go. I could not handle a ghost pepper. Those bonnets are a hybrid habañero. The ghost is toooooooo hot! I have spiced stews with ghost, and a little goes a long way! The habañero is forgiving enough that I can slice it and add to pizzas I buy frozen to give them character. [/QUOTE]
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