kept ordering them in my CSA packages but when I got them. I thought they

were turnips! They are actually the size of a turnip and that's what threw

me. Only after I attempted to peel one and cut it up to make caramelized

turnips did I see my mistake!

They are very good and have some bite to them. Not too much bite. But I

decided to try salting a slice because sf said that would take the bite out

of them. Well it didn't. It also didn't make them taste salty like I

thought it would. It just made them bitter and unpleasant.

]]>

From pot to hot: How a grower produced world's most fiery chile pepper

By David Zucchino contact the reporter

How hot is Smokin' Ed's Carolina Reaper chile pepper?

It's so hot that when you walk into the chile sorting room at Ed

Currie's PuckerButt Pepper Co., your eyes burn and your throat tightens

from the sizzling fumes of hundreds of freshly picked peppers.

It's so hot that workers who peel the chiles to scrape out seeds wear

two pairs of protective gloves because the chile oils eat through one

pair in 15 minutes.

Smokin' Ed's Carolina Reaper is the world's hottest chile pepper,

according to the Guinness World Records.

At a searing 1.56 million Scoville heat units, the Reaper knocked off

the Trinidad Scorpion Butch T from Australia, the previous record holder

at 1.46 million SHUs. (A very hot jalapeno might reach 10,000 SHUs.)

Chile heat rankings may seem trivial, but it's a burning issue for

purveyors of chile sauce, hot sauce, salsa and other fiery concoctions.

After Guinness crowned the Reaper the champ one year ago, sales at

PuckerButt soared an eightfold increase over last year, Currie said.

Currie celebrated the anniversary last week by chowing down on a plump

Carolina Reaper, one of eight to 10 "weapon quality" peppers he said he

eats whole every day.

"Agh I'm losing the ability to talk," Currie said as he gasped.

His throat was on fire. His face was blood red. His eyes watered. He

choked down the rest of the Reaper and gulped a cold seltzer. "Eating

them whole like that is just stupid," he said.

Currie recovered after several minutes of gasping, choking and stomach

cramps. "But it still hurts," he reported, wolfing down pastrami turkey

to cool his stomach.

A new PuckerButt employee, Joe Visser, did not fare as well. Seconds

after Visser chewed up a fat Reaper, his lips were on fire and his face

was contorted. He repaired to a restroom with severe abdominal distress.

Currie, 51, has been fascinated with crossbreeding plants since he was a

boy in Michigan. He read library books about plants and pored over

horticulture magazines ordered by his mother, a master gardener.

Currie, stocky and bearded, is a frenetic talker. He resembles the

rumpled character actor Paul Giamatti and could probably play a mad

scientist in a movie.

"My interest in chemistry years ago was drug-related, but it led me to

peppers," he said.

While boozing and drugging his way through several colleges, he said, he

parlayed his self-taught crossbreeding skills into producing potent

marijuana plants. "Anybody can do it," he said of crossbreeding plants.

"All you do is follow the scientific method."

He began crossbreeding peppers after reading scientific papers

suggesting that their chemical compounds might reduce the risk of heart

attacks and cancer, two diseases that run in his family, Currie said.

"I wanted to find out how not to die," he said. "I wanted to keep on

partying."

Currie has been clean and sober for nearly 16 years after completing a

substance abuse recovery program in Michigan, he said.

In 2001, he moved to South Carolina and began working as a bank trust

officer. At home, he made salsas and hot sauces from peppers he grew in

his yard. That helped Currie woo and wed his wife, who loves salsa. She

later persuaded him to sell his salsas rather than give them away to a

growing number of friends and neighbors.

Currie opened a small booth at a flea market. Two years ago, he opened a

storefront location on Main Street in downtown Fort Mill.

A year before his pepper set the record, Currie quit his bank job to

concentrate full time on PuckerButt, named after his wife's description

of the effects of eating his salsa. The 8-year-old company sells salsa,

hot sauce, chile seeds as well as chile jellies, chocolates, peanut

brittle and brownies to customers worldwide.

Among the more popular sauces: Edible Lava, Ben's Smokin' Hot Razz

Booty, I Dare You Stupit. Some products are made from the Reaper, whose

off-label uses include "settling old scores," Currie said.

It took 12 years of crossbreeding for Currie to reach the pinnacle of

the pepper world. He said he tested hundreds of hybrid combinations

before finally crossing a "really nastily hot" La Soufriere pepper from

the Caribbean island of St. Vincent and a Naga pepper from Pakistan to

create Smokin Ed's Carolina Reaper "a tidal wave of scorching fire,"

as the PuckerButt website puts it.

In his fourth year of Reaper breeding it takes years for hybrids to

reproduce and stabilize Currie asked a friend to taste the emerging

hybrid. "He took a bite and fell to his knees and threw up, so I knew I

had something," Currie said.

He has seeds from 428 pepper hybrids he has produced, Currie said. He

can't remember how many others he has crossbred. "You have to remember I

was drunk for part of that time," he said.

Stomping through one of his pepper fields outside Fort Mill, Currie

carries on a nonstop discourse about each hybrid planted among long rows

of peppers. He discusses sun, soil, nutrients and taste.

The peppers are shapely and alluring: orange, red and green spheres

glowing in the late autumn sunshine. Currie stops and caresses several

plants. A devout Christian, he names each new hybrid with a number and

the designation H.P., for God's higher power.

Currie loves to banter with "Michigan Chris" Redding, a store employee

who sat, double-gloved, at a table while stripping out seeds from a heap

of orange Reapers. The conversation turned to how a man might safely use

the restroom after handling hundreds of flaming hot Reapers.

"Tongs," Redding explained.

Currie is a natural contrarian who insists on doing things his peculiar

way, so it took him more than two years to fill out Guinness paperwork.

"I don't follow directions well," he said.

Finally, Currie submitted 15 pages of scientific documentation, based on

years of Reaper testing by chemists at Winthrop University in South

Carolina. Their certified average Scoville heat unit of 1.56 million

from a rating procedure invented by American pharmacist Wilbur Scoville

in 1912 was ultimately accepted by Guinness.

"Too darn hot for me to taste," said Cliff Calloway, a chemistry

professor at Winthrop who tested the Reaper for more than five years

using gas chromatography. In fact, he said, just the Reaper fumes and

residue on his lab gloves were too hot for him.

The Reaper is the hottest pepper he has ever tested, Calloway said. The

human body responds to the chemical "heat" from the Reaper as if it were

burned with a match, he said.

Currie said a subclass of capsaicinoid compounds in peppers bind to

taste receptors in the tongue. "It tricks the body into thinking it's

being burned," he said. "Your body signals that as heat."

Before the Guinness record, Currie said, business was so slow that he

had to lay off 24 employees. But last November, he received an email

from Guinness confirming his triumph. He dropped to his knees, sobbing.

Somebody called an ambulance, fearing he'd suffered a heart attack.

Currie grows more than 15,000 chile pepper plants at 30 sites in North

and South Carolina, plus sites in four other states, and at his home. He

treats plot locations as state secrets for fear competitors will sneak

in and steal his peppers. So-called chiliheads are a contentious lot,

arguing incessantly about whose chile is hottest, Guinness notwithstanding.

"It's a dog-eat-dog world," said Wendy Hamilton of the Chile Pepper

Institute at New Mexico State University, whose researchers declined to

comment on the Carolina Reaper because they said their testing had not

been completed.

Currie is ready for any assault on his Guinness record. He's produced

eight other hybrids even hotter than the Reaper, he said. The hottest

averages 2.83 million SHUs in scientific lab testing, he said, far

higher than the Reaper's 1.56-million rating.

He's holding the hybrids in reserve. If anyone tries to break his

record, he'll introduce one of them with documentation to reclaim the

crown, he said.

The hottest hybrid the name is top secret "tastes awful," Currie

said. "It has a few seconds of flavor, and then the heat builds and

builds and just doesn't let up."

Forty minutes after chewing one, he was still gulping water, he said.

Hours later, he awoke at 2 a.m. "with an awful gut ball" debilitating

stomach cramps.

Currie said he's tasted the hottest new hybrid more than 50 times.

Why?

"I'm stupid," he said.

]]>

recent posts on several groups.

]]>

> Don't forget. Costco has a free Costco cookbook available beginning

> the day after Thanksgiving. It's available through (I think) the

> following week or while supplies last. Also available online.

> Janet US

They'll also have the Chromecast on sale for $25 (limit 2). Includes

$10 in Google Play credit, 2 months Hula Plus, and 3 months of Google

Play Music services.

-sw

]]>

> - show quoted text -

> The news tonight is replete with stories of people who have left it to

> the last minute to travel for Thanksgiving and are held up by delays and

> cancellations. Same thing every damned year! Don't people ever learn?

> Graham

>

> *%*%*%*%*

>

> The question is, don't they look ahead at forecasts?

> OTOH, many people don't have the luxury of being able to take Wednesday

> off, and can only start their trip after work or on T'giving morning.

>

> N.

>

Then one has to wonder, is TG *that* important? Can't they celebrate at

home?

Graham

]]>

invitations. And I'm not gonna roast a turkey. (I am actually okay

with roasting a turkey hen in the electric roaster, but Wife doesn't

want it and there's no room in the freezer for that much leftovers)

I'm going to try Koko's recipe for Nantucket Pie, roast some sweet

potatoes, open a quart of Mom's canned green beans, and buy a bucket of

fried chicken -- if I can find anyplace open selling fried chicken. I

think both KFC's are closed tomorrow, but the Hy-Vee supermarket deli

sells chicken. If I can't find fried or rotisserie chicken, we'll have

sausages instead.

I think it'll be nice. And I'll be grateful for the peace and quiet.

Should I bake the pie tonight, or wait until tomorrow so it will still

be warm? (also it looks like it could use some vanilla ice cream)

http://www.kokoscornerblog.com/mycor...ucket-pie.html

Bob

]]>

> "As four Swedish athletes sat down to eat some canned meatballs ahead

> of a dangerous rainforest trek in Ecuador, they gave one to a stray

> pooch. That dog - who's now been named Arthur - then followed them to

> complete their entire 430-mile Adventure Racing World Championship."

>

> http://www.bbc.co.uk/newsbeat/30180472

>

> --

> Bob

> www.kanyak.com

A great story...thanks.

-----

]]>

"sf" <sf@geemail.com> wrote in message

news:4oad7adf0h0a87c0lstt4hmrlj8rm0ihh9@4ax.com...

> On Wed, 26 Nov 2014 22:02:34 -0500, Ed Pawlowski <esp@snet.net> wrote:

>

>> Now she can send me a text and not bother anyone.

>

> I love texting! I do it way more than yak on the phone. Send a

> question, get an answer... no need to shoot the breeze.

That's what I love about email.

Cheri

]]>

<lenona321@yahoo.com> wrote in message

news:873a4ebf-ac84-4bc6-b8cf-40113e5189bf@googlegroups.com...

> Not sure if that's the name...I'm trying to find the VIDEO of the

> old commercial. (I've already tried a few searches on Youtube.)

>

> I certainly remember seeing it on TV, but not in the last 35 years.

>

> Here's what I found elsewhere:

>

> Charms "ice cream/candy" flavor pops from the mid 70's

>

> (the following was sung by five kids and one adult?)

>

> "i got a chocolate swirl pop in my shirt,

> i got tutti fruity coconut in my skirt,

> strawberry vanilla on a train,

> buttermint...in the rain,

> pineapple coconut in my lunch box,

> cherry vanilla in my socks."

>

> Lenona.

Chuppa Chups were ice cream flavored. Not sure if you can still get them or

not.

]]>

>

> Had a wonderful breakfast of eggs scrambled with chanterelles,

> prosciutto, and topped with fried shallots. I served the eggs with

> some Japanese yams that were leftover from last night. I cubed the

> yams and heated them up in some browned butter with sage leaves and

> tarragon.

> OMGosh, did I eat good or what!!!

>

> https://flic.kr/p/qc2rpQ

>

Mmmm!

--

Never trust a dog to watch your food.

]]>

<alsandorz@g.mail.com> wrote:

>dsi1 <dsi100@yahoo.com> wrote in

>news:ea9b9899-4b24-48bb-a91d-a7ed3e33328f@googlegroups.com:

>

>> There ain't nothing intellectually lazy about it - the owner

>> is reluctant to give a closing time because he wants the

>> freedom to close whenever he wants. Hell, I'm reluctant to

>> tell people when I'm supposed to open.

>

>Really? All businesses here to my knowledge (which is to say I

>have not seen anything to indicate otherwise) state the hour of

>opening and the hour of closing...otherwise you can never be sure

>when they are doing business.

>

>If business owners are going to be that hippydippy about it, they

>might as well say "we are in business from open to close" leaving

>it up to you to guess what hours those are.

>

>Oh, and here is Canada, just so there's no misunderstanding.

You're from Canada?

--

Bruce

]]>

"Jon" <jon@no-email.org> wrote in message news:m52ln9$1ah$1@dont-email.me...

> On 25/11/2014 02:16 pm, Julie Bove wrote:

>>

>> "Jon" <jon@no-email.org> wrote in message

>> news:m51u7i$s5l$1@dont-email.me...

>>> On 25/11/2014 11:26 am, Julie Bove wrote:

>>>> Now I am confused! I posted in a reply in another thread about Scotch

>>>> Mints that I used to buy in Canada. But as soon as I had posted this I

>>>> thought... Wait! Was that the name? Maybe it was Imperial Mints? And

>>>> now when I look them up, I am even more confused. It would seem that

>>>> they are similar but different.

>>>>

>>>> The first many times that I bought them, they were at the candy

>>>> counter,

>>>> sold by the pound in the Eaton's department store in Vancouver. And

>>>> then I was no longer buying them there but I can't remember why.

>>>> Either

>>>> that store closed or they got rid of the candy counter. I do remember

>>>> someone directing us to a candy store that sold them. I think it was

>>>> in

>>>> the downtown area but it may have been the gastown area as we often

>>>> went

>>>> there too.

>>>>

>>>> IIRC, these mints were roundish but not total orbs. Slightly more

>>>> flat.

>>>> But not as flat as a Mentos. Although in looking this up, the Internet

>>>> says that Mentos are in fact Scotch Mints. And while I do love Mentos,

>>>> what I bought in Canada did not quite seem the same. The way I

>>>> remember

>>>> them, the hard coating was harder and thicker. You couldn't really

>>>> bite

>>>> into them at first because you might break a tooth. You had to suck on

>>>> them for a time and then you could finally get to the chewy inside but

>>>> I

>>>> remember it being harder inside than a Mentos as well.

>>>>

>>>> Some years went by and I didn't go to Canada. Then when I did, I

>>>> didn't

>>>> run across any candy counters. I did find bags of similar looking

>>>> candy

>>>> which was sometimes flatter, like a Mentos, but I remember them not

>>>> being as good as I remembered. Perhaps less mint flavor? I can't

>>>> remember. I just remember that they were not as good as I remembered

>>>> them to be. But perhaps these were the Imperial Mints?

>>>>

>>>> In looking them up, I see people saying that they are similar but the

>>>> Imperial Mints are more chalky. Then to further confuse matters, in

>>>> Australia there are Kool mints that people say are really good and the

>>>> same as the other two or at least similar. And in this country, we

>>>> have

>>>> Canada Mints, sometimes called Canadian Mints. Necco is one company

>>>> that makes them. They have the same chalky texture as Necco wafers but

>>>> are much thicker. I was never very fond of those. I thought the

>>>> peppermint were okay but not nearly as good as Altoids. I have never

>>>> actually seen the Spearmint. Only pictures. And you couldn't pay me

>>>> to

>>>> eat the Wintergreen ones which for some reason are pink.

>>>>

>>>> So now I am Jonesing for some of these mints! I see Imperial Mints

>>>> online. I did not see any fScotch Mints for sale at a place like

>>>> Amazon. I would have to get them from another country. And they are

>>>> expensive! If I could get a small amount for about $3 to try, it would

>>>> be no problem. But I don't want to pay $30 for yucky candy. So...

>>>> Help! Have you eaten either Scotch or Imperial mints? What's the

>>>> difference?

>>>

>>> Mint Imperials are usually white or sometimes with blue or green if

>>> ether Peppermint or Spearmint...

>>>

>>> http://internationalfoodsonline.com/...ls-500x500.jpg

>>>

>>>

>>> I think "Scotch" mints are just the US name for Mint Imperials, the

>>> only other kind of mint are Glacier mints of the hard variety.

>>

>> I can not currently find anything in this country, online or otherwise

>> that are labeled as Scotch. I do remember getting some in bulk in a

>> store that is no longer there but can't remember what they called them.

>> They tasted and looked just like what I got in Canada.

>>

>> The ones in your pic look flatter and bigger around than the ones I

>> remember.

>

> A Google Search for Scotch Mints came up with this pic,

>

> https://damewallis.files.wordpress.c...otch-mints.jpg

>

> I think Scotch Mints is the North American name to what we call in the UK,

> Mint Imperials

>

> A round white hard chalky candy, and not like the soft chewy candy shelled

> Mentos kind.

These were for sure not chalky. Hard outside, chewy but still kind of hard

inside.

]]>

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Thanks to all of you who are rejoicing with me. Not only am I giving

thanks for my good medical report, I am giving thanks for having all of

you in my life. Your warmth and caring has meant more to me than you can

ever know.

I'm starting to plan more travel adventures. My new credo is to live

life while I still have it to live.

I hope that everyone on RFC has something to be thankful for this

Thanksgiving.

I love you all.

Janet

--

From somewhere very deep in the heart of Texas

]]>

Sqwertz wrote:

>

> On Tue, 25 Nov 2014 11:47:02 -0600, Pete C. wrote:

>

> > Sqwertz wrote:

> >>

> >> Holy crap - talk about a lot of decent food at good prices.

> >

> > Cheddar's is desperately trying to revitalize their brand before they go

> > the way of Red Lobster. I used to go to Cheddar's occasionally, when I

> > first went there about 10 years ago it was decent, but over time it

> > declined and the last time I visited them was probably 4 years ago and

> > they pretty well sucked. I've looked at their revamped offerings online

> > recently and I don't see anything enticing me to patronize them again.

> > Their current food may be decent and cheap, but is is also uninspired

> > and nothing I would go out for.

>

> In 2012 Zagat and Consumer Reports rated Cheddars #1 in their

> category. They were also the second fastest growing restaurant last

> year with sales growth of almost 25% - second only to Jimmy John's.

> They are most certainly not hurting one bit. Also evidenced by the

> huge crowds of people waiting 45-60 minutes for tables on Thursday -

> Saturday nights.

>

> -sw

Not the location up here apparently.

]]>