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Where to get Ghost Chili in Baton Rouge?
Posted on 3/19/12 at 8:26 pm
Posted on 3/19/12 at 8:26 pm
Anyone know where I can procure these gems? Been dying to toss a few of these in my sauce piquant.
Posted on 3/19/12 at 8:28 pm to jeepfreak
Maybe the beef jerky store in dinky springs
Posted on 3/19/12 at 8:29 pm to jeepfreak
You're nuts...
Whole foods or fresh market would be the only two places that would come close to having it in stock...
Whole foods or fresh market would be the only two places that would come close to having it in stock...
Posted on 3/19/12 at 9:53 pm to jeepfreak
I had heard one of those beef jerky stores around town had some at one point. My neighbor had said it was either the one near Bass Pro or the Tanger outlets. It's been a while since I've heard that, so not sure if those places are even still open.
Posted on 3/19/12 at 10:28 pm to jeepfreak
I tried one once. The mehanics made me do it as a dare when I was 15 working for my uncle. Couldn't taste for two weeks.
Posted on 3/19/12 at 11:13 pm to jeepfreak
ive got a ghost pepper plant... just started flowering actually. wont be long til im makin some fire salsa again... im def interested in trying a ghost pepper bloody mary after reading this thread
Posted on 3/20/12 at 9:19 am to jeepfreak
Serious question. Why would you even want one? Dick measuring contest?
Posted on 3/20/12 at 9:40 am to jeepfreak
maybe that mexican grocery store on florida blvd?
Posted on 3/20/12 at 9:44 am to jeepfreak
I'm growing several Bhut Jolokia (Ghost Pepper)plants now.
I've grown them once before last year as a gag really. They take forever to produce from seed. Usually 120 days from planting to first harvestable peppers.
A couple of notes, always wear gloves when handling the peppers. The Ghost Peppers like it hot and direct sunlight is the way to go. The plants react really well to magnesium, so I add a few tb of Epsom Salt to a spray bottle and apply once every few days.
As for eating them, I gave away many of mine last year. I did make a relish/salsa of sorts using ghost, habaneros, jalapenos and cayenne that I chopped and pickled with a bit of garlic and sugar. After the flavors blended it was still amazingly hot. I also dried a lot of peppers in a food dehydrator and later ground them in a coffee grinder. The resultant powder makes a great chili powder or seasoning for anything from pizza to wings or even a bbq rub.
I've grown them once before last year as a gag really. They take forever to produce from seed. Usually 120 days from planting to first harvestable peppers.
A couple of notes, always wear gloves when handling the peppers. The Ghost Peppers like it hot and direct sunlight is the way to go. The plants react really well to magnesium, so I add a few tb of Epsom Salt to a spray bottle and apply once every few days.
As for eating them, I gave away many of mine last year. I did make a relish/salsa of sorts using ghost, habaneros, jalapenos and cayenne that I chopped and pickled with a bit of garlic and sugar. After the flavors blended it was still amazingly hot. I also dried a lot of peppers in a food dehydrator and later ground them in a coffee grinder. The resultant powder makes a great chili powder or seasoning for anything from pizza to wings or even a bbq rub.
This post was edited on 3/20/12 at 9:50 am
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