Author Topic: Jack Bhut, Fatali  (Read 1301 times)

Offline Tiarella

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Re: Jack Bhut, Fatali
« Reply #15 on: February 27, 2013, 02:21:18 PM »
On more serious note, I am a spice wimp and have always had trouble imagining why people would enjoy eating things that are painfully hot but now I understand after reading that bit about it being the flavor that is sought after and that the heat is it's co-pilot.  It all makes sense to me.  I have always enjoyed watching other people eat hot things.  I love how the steam comes out of Joseph's (my sweetie) ears when he eats wasabi paste. I find it vastly entertaining.  ;D


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Offline BobE102330

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Re: Jack Bhut, Fatali
« Reply #16 on: May 23, 2013, 04:47:19 PM »
"Jack Bhut" A Monterrey Jack with bhut jalokia and Fatali scotch bonnet peppers. A bit dry and crumbly (I need to get a PH meter), but tasty and ooh, that burn comes on slowly after swallowing and builds to OMG!

Offline Spike

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Re: Jack Bhut, Fatali
« Reply #17 on: May 23, 2013, 06:08:26 PM »
BobE - Looks good enough to eat!

I am kind of new at this and have a question. The picture you posted today looks like the cheese is half as tall as the original pictures on page 1. Did the cheese shrink that much in 3 months, or is your latest post not the whole cheese?
Sweet dreams are made of cheese, who am I to diss a Brie. I cheddar the world and the feta cheese, everybody's looking for Stilton.

Offline JeffHamm

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Re: Jack Bhut, Fatali
« Reply #18 on: May 23, 2013, 06:28:34 PM »
Very nice looking result.  A cheese to your bhut!

- Jeff
The wise do not always start out on the right path, but they do know when to change course.

Offline Smurfmacaw

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Re: Jack Bhut, Fatali
« Reply #19 on: May 23, 2013, 07:56:17 PM »
Dude, 
sounds more like thermonuclear fire!  I spent a couple of years in Korea but I've lost my tolerance for insane heat.  I love it when people take things to the extreme.  Sounds hot enough it'll burn ya twice.  Sounds like an awesome cheese.....for the initiated.

cheers and a cheese

Mike


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Offline meyerandray

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Re: Jack Bhut, Fatali
« Reply #20 on: May 24, 2013, 05:26:52 AM »
How did you age that one?  What temp and what humidity?  I like your natural rind!

Offline Tiarella

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Re: Jack Bhut, Fatali
« Reply #21 on: May 24, 2013, 06:15:09 AM »
Bob, I'm glad this thread has been brought  to the top of the list again since you mentioned using it on Memorial Day burgers.  I want to read about how yummy those turn out!  Have a great weekend and share the glory of your contribution with tasting notes of this cheese on purgers.

Offline BobE102330

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Re: Jack Bhut, Fatali
« Reply #22 on: May 24, 2013, 11:22:53 AM »
I split the wheel in half so I have two half height wheels. One is going to my son.

Most of the time it was vacuum bagged. I noticed some weepage so it went open air for the last three weeks. The temp was around 55 and RH 70-80% depending on how much other cheese was there. I guess I have some geo from a Camembert make. My Caerphillys get the same rind.

Heat tolerance is something that must be maintained. It's getting tougher as I approach the double nickel. Having a son who regularly uses 1,000,000+ Scoville sauces keeps me motivated.

Thanks for the interest and the cheeses.