I have a William Bounds pepper mill that kind of looks like this except that it has a hard plastic ring around the ball at the top that is impervious to my wrench. It needs to be refilled with more pepper. How do I get the damn thing open?
posted by Saucy Intruder on Sep 27, 2009 - 5 answers

PepperIdentityFilter: I serious don't know my peppers. I was trying to pick up serranos, but picked up what looks like the pepper on the left in this image. What is this? A banana pepper? Extra points if someone knows whether if i boil this'll spice up or ruin the chili I plan on making. I plan on boiling this pepper in the sauce prior to adding the meat to it.
posted by miasma on Sep 25, 2009 - 8 answers

Food Question! Have you ever tried a Naga Jolokia/Ghost Pepper? And survived? [more inside]
posted by batgrlHG on Aug 20, 2009 - 19 answers

GardenFilter. What insect will these translucent (and possibly glowing) eggs turn into? Photo here. [more inside]
posted by joeyo on Jul 16, 2009 - 5 answers

What did the old Pearl Beer "waterfall billboard" on I-35 in Dallas say in 1996? Am I crazy in thinking that the lyrics in the chorus of the Butthole Surfers song "Pepper" made direct reference to the text of the sign? [more inside]
posted by unknowncommand on Mar 7, 2009 - 2 answers

I like Green Tabasco sauce. What are some other similarly mild pepper sauces I might enjoy? [more inside]
posted by brandman on Feb 1, 2009 - 20 answers

What is this pepper? The teeny tiny yellow one in the middle. hot hot hot It just kicked my ass (I was warned by the seller, but did it anyway.
posted by zackola on Nov 5, 2008 - 13 answers

What else can I grind in a pepper mill? [more inside]
posted by Lizc on Aug 20, 2008 - 20 answers

Tien Tsin vs. Arbol - Can I use Chili de Arbol in place of the traditional Tien Tsin peppers that I know chinese food recipes call for? Chili de Arbol was the only thing I could find in my (rural, Texas) area easily.
posted by SpecialK on Aug 19, 2008 - 1 answer

What's your favourite pickle recipe, and why? And what advice can you offer to a novice pickler? [more inside]
posted by goodnewsfortheinsane on Jul 3, 2008 - 17 answers

I live in New York City and I'm trying to get a bottle of the southern 'pepper vinegar' pronto (something like 'texas pete's pepper sauce). Anyone know where you can find this southern staple up gotham way? The big grocery store, Fairway, was of no help...
posted by dearleader on Mar 14, 2008 - 10 answers

Made some pesto with chili pepper leaves by mistake. Now what? [more inside]
posted by jujube on Feb 28, 2008 - 6 answers

Where can I find Scotch Bonnet peppers (not habaneros) to buy in the Puget Sound area; or alternatively online? Preferably fresh and not dried. Thanks.
posted by ramix on Jan 18, 2008 - 9 answers

Salt and pepper shakers: Does the salt or the pepper go in the shaker with more holes? And does the salt or the pepper go in the shaker with bigger holes? [more inside]
posted by rawredmeat on Dec 25, 2007 - 46 answers

Tell me about cooking (or better yet, brewing) with hot peppers. [more inside]
posted by nebulawindphone on Dec 18, 2007 - 14 answers

How does one taste really hot peppers? [more inside]
posted by mezzanayne on Sep 3, 2007 - 17 answers

I am looking for a new pepper mill, but an Amazon search produces an overwhelming 800 results and very few customer reviews. So I turn to you, my Metafilter test market. I use the mill often enough that Target's selection just isn't cutting it anymore, but I don't know which models and brands offer the most bang for my buck. And, aren't Peugeots cars? It should be manual (not electric), it should have a variable grind, a heft in the hand, and a steel or red finish (though I prefer function over form). Tell me if you've got a great grinder. Thanks in advance everybody!
posted by B-squared on Sep 3, 2007 - 29 answers

I'm looking for a good recipe for hot pepper jelly [more inside]
posted by nanojath on Aug 18, 2007 - 6 answers

Tricks for sanitizing hands after handling very spicy peppers? [more inside]
posted by adamrice on Jul 22, 2007 - 11 answers

I received a jar of homemade pepper jelly as a Christmas present. What do I do with it? What is it good to put on? My experience with homemade jelly is limited to what you would put on toast or peanut butter sandwiches, neither of which sounds appealling with anything involving pepper. Ideas?
posted by lawhound on Dec 27, 2006 - 25 answers

I love Tellicherry pepper, but I need to find a pepper mill that can handle these extra-large peppercorns. [more inside]
posted by wryly on Dec 7, 2006 - 15 answers

What sort of weird and wonderful stuff have people made with chili? [more inside]
posted by divabat on Nov 30, 2006 - 24 answers

I have chronic sinus infections for which I am now considering surgery after trying most major medical options, as well as a massive allergen removal program. I read about a product called "Sinus Buster" which uses pepper in the form of a nose-drop to clear sinuses. I bought some, and based on just a few days usage, there is a definite improvement. I'm surprised, since the manufacturer also claims that the product can help you lose weight and has even said that it can cure some forms of cancer (multiple miracle claims=sure red flag.) So, my questions: - Does anyone else have any exeperience with this product? - The stuff burns, which I am getting used to - but is it really a good idea to put something that (at least) feels caustic up my nose? Is there a possibility of long-term damage? -Can I become reliant on it for clearing my congestion, as with "traditional" OTC nose drops? Here's the product URL: www.sinusbuster.com
posted by soulbarn on Aug 15, 2006 - 17 answers

Help me find tasty things to do with this yummy pepper sauce. [more inside]
posted by drstein on Jun 18, 2006 - 14 answers

Black pepper: delicious, delightful innocuous condiment or hideous lurking spicy gastronomic menace? [more inside]
posted by felix on Jan 24, 2006 - 29 answers

What is the best form of non-violent self-defense, speaking in terms of both resultant injury and price? [more inside]
posted by anonymous on Sep 18, 2005 - 25 answers

Can some one tell me what the difference is between cayenne pepper and hot paprika? I am following a recipe that calls for cayenne papper, but all I have in the house is the hot paprika. Are they they the same things?
posted by Maishe on Aug 16, 2005 - 21 answers

In diners, why are the metal tops of salt and pepper shakers usually dented as if they've been smashed with a hammer or something. Someone once gave me a reason why this was done intentionally but I can't remember what it was.
posted by gfrobe on Jun 1, 2005 - 9 answers

ChiliFilter: When I make chili, I use cayenne pepper and red pepper powders and sauces, respectively. But the 'bite' of the heat comes a second or two after the chili hits my mouth and is rather metallic, versus right away and nice and warm and full like chili you get at a restaurant. What's the difference? What ingredients can I add to bring the heat forward earlier, and make it warmer and less "bite"-y?
posted by SpecialK on Oct 27, 2004 - 22 answers