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Triceratopsoil 
Forum Senior Member
Joined: April 03 2010
Location: Canada
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Points: 18016
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 Posted: October 25 2011 at 22:13 |
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That looks considerably bigger than what I grew. Mine were also flatter on the bottom
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Atavachron
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Joined: September 30 2006
Location: Pearland
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Points: 65744
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Posted: October 25 2011 at 22:16 |
It could be a Carribean variety, but those are extremely hot -
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Triceratopsoil
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Joined: April 03 2010
Location: Canada
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Points: 18016
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Posted: October 25 2011 at 22:33 |
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I've been browsing some galleries and don't even see anything that looks the same. It's basically just a tiny, thin-walled bell pepper (other than the taste)
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Triceratopsoil
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Joined: April 03 2010
Location: Canada
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Points: 18016
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Posted: October 25 2011 at 22:38 |
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I'm thinking it must be some weird cross-breed
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Atavachron
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Joined: September 30 2006
Location: Pearland
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Posted: October 25 2011 at 22:44 |
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careful, it may consume your body while your asleep and pop out a double
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Slartibartfast
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Joined: April 29 2006
Location: Atlantais
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Points: 29630
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Posted: October 26 2011 at 06:37 |
 Atavachron wrote:
It could be a Carribean variety, but those are extremely hot -
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Nope, those are hot while green. Our habaneros are probably another variety. They go from green to orange but are ready to eat before going orange. Anyway, if his are thin walled then they aren't our mystery pepper. These are really dense. Shape, size, and flesh wise a habanero would be a possibility except they are hot when green.
Edited by Slartibartfast - October 26 2011 at 06:41
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Released date are often when it it impacted you but recorded dates are when it really happened... 
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Triceratopsoil
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Joined: April 03 2010
Location: Canada
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Points: 18016
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Posted: October 26 2011 at 19:33 |
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No you've got it backwards, mine are hot when green but not when red
well, it might be more accurate to say "noticeably less hot when red"
Edited by Triceratopsoil - October 26 2011 at 19:33
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Slartibartfast
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Joined: April 29 2006
Location: Atlantais
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Points: 29630
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Posted: October 26 2011 at 20:12 |
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Yeah, I misread what you said. That goes against the usual rule. Sweetness is not particularly a characteristic of habanero, prominent capsaicin heat and flavor is. Well, I'm stumped. Not a total chili expert but I know a few things.
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Released date are often when it it impacted you but recorded dates are when it really happened...
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Atavachron
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Joined: September 30 2006
Location: Pearland
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Points: 65744
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Posted: October 27 2011 at 18:54 |
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had a free sample of a thin crust pizza today, or it may've been a "cracker crust" (which I don't usually like, tastes like cardboard out here), from a good new place that opened nearby; delicate, tender but slightly crunchy, think it's the best thin crust I've ever had
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Epignosis
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Joined: December 30 2007
Location: Raeford, NC
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Points: 32566
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Posted: October 30 2011 at 15:46 |
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Tonight I am making potato and cream cheese soup with onions and mushrooms.
We'll be having it with toasted roast beef and Swiss cheese sandwiches.
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timothy leary
Forum Senior Member
Joined: December 29 2005
Location: Lilliwaup, Wa.
Status: Offline
Points: 5319
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Posted: October 30 2011 at 16:05 |
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The pepper looks to me like a Poblano.
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Padraic
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Joined: February 16 2006
Location: Pennsylvania
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Points: 31169
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Posted: October 30 2011 at 16:18 |
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Jerk marinated tilapia with roasted acorn squash and....something else to be determined. To be washed down with a Riesling from Willamette Valley.
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Hober Mallow
Forum Senior Member
Joined: July 26 2011
Location: Everywhere
Status: Offline
Points: 178
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Posted: October 30 2011 at 16:19 |
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Breakfast: Baked eggs. cut out a circle in the middle of a slice of good white bread, place in rubber muffin tin. crack a egg onto it, put a little cream on it, a little tyme, salt, pepper, cant remember hoe long to put it in the oven for.
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“When Fortuna spins you downward, go out to a movie and get more out of life.” John Kennedy Toole
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Epignosis
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Joined: December 30 2007
Location: Raeford, NC
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Points: 32566
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Posted: November 11 2011 at 09:16 |
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We are having dinner guests tonight. It will be a four course meal.
First course: Bacon-wrapped dates.
Second course: Cream cheese potato soup.
Third course: Cornish hen with risotto and squash.
Fourth course: Cheesecake with strawberry topping.
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Dean
Special Collaborator
Retired Admin and Amateur Layabout
Joined: May 13 2007
Location: Europe
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Points: 37575
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Posted: November 11 2011 at 09:17 |
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Sounds good Rob, I'll pass on the Cheesecake, got any vanilla ice cream?
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What?
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Padraic
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Joined: February 16 2006
Location: Pennsylvania
Status: Offline
Points: 31169
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Posted: November 11 2011 at 09:19 |
Dean wrote:
Sounds good Rob, I'll pass on the Cheesecake, got any vanilla ice cream? |
I'll take Dean's slice!
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rushfan4
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Joined: May 22 2007
Location: Michigan, U.S.
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Posted: November 11 2011 at 09:23 |
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I should be able to make it in time for dessert. Not sure about the other items, although I assume hen tastes just like chicken.
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Epignosis
Special Collaborator
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Joined: December 30 2007
Location: Raeford, NC
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Posted: November 11 2011 at 09:24 |
Dean wrote:
Sounds good Rob, I'll pass on the Cheesecake, got any vanilla ice cream? |
Actually we do- my mother made it.
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Epignosis
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Joined: December 30 2007
Location: Raeford, NC
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Posted: November 12 2011 at 19:09 |
Last night went off okay, but I wasn't pleased with everything I cooked. It didn't help that one guy was wasted before 2nd course. 
Tonight I fixed a corned beef brisket- a favorite of mine this time of year. It's almost 4 pounds of meat, and I'm the only one around here who will eat it. My wife thinks it is too fatty. While I like the brisket, she and I do think alike as it were.
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Atavachron
Special Collaborator
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Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65744
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Posted: November 12 2011 at 19:12 |
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love corned beef, it has to be fatty other wise it's bland and dry- do you do it in beer with veggies and cloves?
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