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Aug 14 2012 12:02pm
got my ghost chili powder the other night... right now i have some of last nights vegitable soup..
its basically greenbeans carrots peas celery and stewed tomato with spices, salt and the best ingredient of all.. ghost chili powder...


i think i like habs more than ghost chilis... i get a more intense heat and better overall flavour from habs...
these chilis like to sit for a while... and start burning more and more and more...


last night i had pizza with the chiles baked into the cheese... that was delicious too..
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Aug 14 2012 12:21pm
My husband loves hot food. I don't think he's had anything in quite awhile that's been that hot to him. Stuff that's waaaay to hot for me, he thinks is just "alright."

So maybe the ghost chili powder would be good?
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Aug 14 2012 12:28pm
Quote (AtomicCynic @ Aug 14 2012 11:21am)
My husband loves hot food. I don't think he's had anything in quite awhile that's been that hot to him. Stuff that's waaaay to hot for me, he thinks is just "alright."

So maybe the ghost chili powder would be good?


its supposed to be hotter than habanero... i either got ripped off or the heat is different...
cause overall its rated as hotter than hell...

i would get him dried habs to crush first...
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Aug 14 2012 01:11pm
I would never be able to, I dont know how some people do that. :$
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Aug 14 2012 01:34pm
mmm I love hot shit. One of my favs is habanero bbq ribs
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Aug 20 2012 08:10am
got a big ass pack of large chicken wings last night...

put some ghost pepper into some honey bbq sauce..


the two met on the grill and made delicious babies...
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Aug 20 2012 10:36am
Quote (TJI_KS @ Aug 20 2012 02:10pm)
got a big ass pack of large chicken wings last night...

put some ghost pepper into some honey bbq sauce..


the two met on the grill and made delicious babies...


mmmmm
Member
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Aug 20 2012 12:12pm
it seems like a curry kind of night...
im gonna make some simple yellow chicken curry with ghost pepper added to the sauce.


my method is chaos:
Using a non stick Teflon wok;

Ingredients:
5lbs of chicken thigh (boneless, dice to 1")
1-2 walla walla onions (dice to 1")
bell peppers of choice (dice to 1-2", i usually use 1 green and 1 yellow)

Directions:
brown the chicken thoroughly.
leave chicken in pan and add 2 cups of water
add spices (my mix is secret) + powdered ghost chili
once water comes to a boil or simmer, add the vegitables

simmer until veggies reach desired tenderness.



enjoy with garlic naan and pinot grigio

This post was edited by TJI_KS on Aug 20 2012 12:13pm
Member
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Aug 23 2012 08:48am
had some buttered popcorn with a little sugar and loads of powdered bhut... after about 3 handfulls i was crying... i think ive finally met my match...
i need to use this as training until i can eat at least a fresh hab.
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Aug 24 2012 06:48am
bacon >
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