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we got our bhut jolokia at the Gainesville, FL hot pepper festival '09. we transplanted it into one of those giant dog-washing-tubs from Lowe's with a few bags of potting soil and manure. fertilized it every few weeks and eventually (when it the heat got below 95 degrees) it flowered like hell, and soon after i had between 60 and 70 peppers on the plant. the peppers are just now starting to ripen; a beautiful display of orange, red, and lime green. the plant is a monster. i am 6'4'' and i can look at the bhut jolokia face to face when im watering it. it's def. the king of our garden.

anyways, im sure you figured out what to do with your chiles since you started this post a few years ago, but my recommendation would be to just experiment the hell out of it. make hot sauce, cook with it, preserve some, dry some, make insecticide, pin one on the wall (a sacrifice to the chile gods), so on and so forth. here's a little recipe i "cooked" up over halloween weekend this year:

"tabasco burgers with caramelized ghost chile and onion"

- 1.5 pounds lean ground beef
- 6 oz package of goat cheese
- 10 fresh tabasco peppers (red and orange for sweetness)
- 2 green SEEDED bhut jolokias (unripened for the tang)
- one whole sweet onion
- four cloves of garlic

1. chop up the tabascos and throw into the goat cheese package. shake and mix it up. put in the fridge.

2. chop up your bhut jolokias, the onion, and garlic and put in a pan with some olive oil. let that cook at a medium heat. it will take a while

3. combine all of the goat cheese/tabasco with all of the beef. yes, all of it. make into two or three patties -- or one big one if you're a t-rex

4. grill it!

5. go check on your bhuts and onions. the onion should be completely browned when caramelized, and super sweet.

6. put the burger (cooked to your liking) and the caramelized bhut-onion-garlic mix on the bun of your choice.

7. eat it.

OPTIONAL: we also made this blue cheese spread that i put on the burger -- and it was super awesome.

- a 6 oz container of blue cheese

- jar of sour cream

- fresh minced garlic to taste

- a few oz of lime juice

--- mix all that stuff. that's it. spread it on the burger. eat it. the spread also work as a great chip dip.

side note: prepare to gain 34 pounds after eating.

side note 2: prepare to take a very painful dump at an interstate rest stop the next day.

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Thanks! Taryn

Ina paid her dues with a successful specialty shop in one of the richest markets in the world. Giada may have had a financial leg up being the granddaughter of Dino DeLaurentis but she knows how to cook - this is obvious. Her food is great and whether or not her tits are on display, it's her cooking that gives her credibility. If you're not interested in her cleavage, don't look. If you want to attack TV cooking "personalities," focus on the ones who CAN'T cook - God knows there are lots of them.

Ok i have a question. What about Chips? Like A small bag of Nacho Cheese Doritos or Crunchy Cheetos?

mini-barf, but what a tasty mini-barf indeed...

made this last night with ground pork and WOW. instantly one of my top 3 dinner tonight recipes (and i've made upwards of 20, maybe over 30 at this point). I added a very healthy amount of saffron, and also the last of some cubed soft sheep's cheese that we'd been munching on as an appetizer to thicken the sauce up a little and give it some creaminess.

I find the comment about resale value odd. I actually passed on purchasing a home a couple weeks ago in part because it had an electric range. The home is in an area with no natural gas, so I could run a LPG line to it easily enough, but for other, additional reasons, I decided to build instead. I will definitely be having an PG tank and line installed so I can have a gas range - I could never go back to electric. I plan to have a small wall built around it on 2 sides so it won't be visible from the street, and I'll plant flowering shrubs around that.

I don't understand why propane would be considered any riskier than NG. It is a much more stable fuel, and there is a limited amount of it on your property, whereas NG is piped in and once it ignites, there's an almost infinite supply to keep burning.

I've loved Anne since day one...but where are the NEW shows? Lately they've just been re-runs.

I really love her. I am nervous for her...yes she should take it down a notch with her grunts and all....but I really love to watch her. She is refreshing and makes simple food.....

Pepper must be ground before use, lest all those lovely volatile oils escape... BUT if you don't want to waste the shaker why not use it for something else? Home-made garam masala? Chili pepper flakes? Another type of salt???

They're tastey but they're like 700 calories each!!!!!!

Reese's Peanut Butter Cups and the mini Mr. Goodbars.

Growing up, it was rumoured that the (ritzy) neighbourhood next to ours had residents who'd give out whole candy bars for Hallowe'en -- tempting to a teenager, but our bag of swag was always good enough :)

I'd be afraid of what would come back, so I wouldn't send it back, but I would not go back to that restaurant again.