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Old 03-13-2005, 11:18 AM   #1
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Attention All Chileheads!

Just picked up my first issue of Fiery Foods Magazine. Don't know if anyone else reads this but its a pretty good mag. Also got a free complementary book "The Healing Powers of Peppers". This month's issue has an article on growing your own chile's. Here is the link:

http://www.fiery-foods.com/

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Old 03-13-2005, 11:31 AM   #2
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Yep you're right Sue on the spelling. I need to lay off that German beer when I am typing. Of course Chillyhead would be appropriate right now in Ohio!

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Old 03-13-2005, 11:54 AM   #3
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Sue, I know. Have you had any luck growing Chile's in Virginia. Was a little intrigued by the article but didn't know if it was possible in northern climates!

BTW what are you grilling today?

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Old 03-13-2005, 11:55 AM   #4
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At least you're not a Richardhead.

Aw, don't laugh at that, I'm sorry Lord, that ain't funny, I apologize, be with the pygmies in New Guinea
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Old 03-13-2005, 12:01 PM   #5
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Kloset, I've been growing chiles in our area for many years! Last year, I grew some rare Oaxacan Chiles here!.They didn't yield alot, but I got to see what a "chilhuacle " chile (translated from Nuhuatl as "old chile") in both negro (black) and rojo (red) on the plant! I grow copious numbers of habanero's in several varieties every year. They do great in containers! You want to go over to Hirts Greenhouse in Strongsville at 82 and 42. They carry a large selection. Also check out this site:

http://www.chileplants.com/

this site will blow you away!! Selectiuon is just rediculous!! I grew their plants here with no problem. They will ship right at the correct zonal planting time! Goodluck Wood chile

PS. I make my own chile powders, and sauces from the dried chiles I grow! Woody
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Old 03-13-2005, 12:05 PM   #6
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Woody,

Glad to hear that they can be grown up here. Do you have to start over every year or do they hibernate like a tulip.

BTW you forgot the link.

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Old 03-13-2005, 12:07 PM   #7
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No, i was going to retrieve it when you looked! They are perinniels in warm (Tejas/ Arizona) but sadly, annuals up here!
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Old 03-13-2005, 12:08 PM   #8
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Woody, Great site. Makes me want to plow out my backyard. I'll definitely place an order.

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Old 03-13-2005, 03:24 PM   #9
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I'm definately a chilehead. I put hot sauce on everything. I'll never have plain eggs ever again. My favorites at the moment is Cholula and Blair's Original Death.

I found a Gourmet Shop while I was on vaca and picked up:
The whole Dave's Insanity line + the Hurtin Hab, and Scotch Bonnet.
"You can't Handle this Hot Sauce" x2
"Bone Sucking Sauce - Hicuppin' Hot"
"Magnum 357"
"Swamp Juice" (mild)

and several bags of dried chiles to make my own chile powder.

Here's my recipe:
6 Ancho chiles, stemmed, seeded and sliced
6 Guajillo chiles, stemmed, seeded and sliced
8 Arbol chiles, stemmed, seeded and sliced
4 Tablespoons whole cumin seeds
4 Tablespoons garlic powder
2 Tablespoon dried oregano
1 1/2 Tablespoon smoked paprika

Toast sliced peppers and whole cumin in a cast iron skillet until you smell the cumin turning nutty. Remove and let cool. Proccess into a fine powder.
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Old 03-13-2005, 08:08 PM   #10
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Scotty,

We've got some of Dave's insanity sauce at our house too. One bottle will last you a lifetime. I can see why they put a warning label on the bottle.
You measure that stuff out by the tip of a toothpick!

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The mission of the Kansas City Barbeque Society is to celebrate, teach, preserve, and promote barbecue as a culinary technique, sport and art form.

Sic semper tyrannis!

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