CECAA850 Posted April 27, 2021 Share Posted April 27, 2021 1 hour ago, The Dude said: Chocolate Habanero Those things are huge. Quote Link to comment Share on other sites More sharing options...
JohnJ Posted April 27, 2021 Share Posted April 27, 2021 3 hours ago, RandyH000 said: they artificially control the ripening of fruits and vegetables in trucks with Ethylene control systems --some suppliers use sulfur and nitrogen to increase shelf life in warehouses--- if you are concerned about chemicals or eating a wholesome food for better digestion - buy local Oh yea think everyone that did not think that way thirty years ago know that by now. Mine that did ripen? They're red and impotent! More heat before they turned red.. took them all down and put them in a bowl in the fridge. Quote Link to comment Share on other sites More sharing options...
Seadoc Posted April 28, 2021 Share Posted April 28, 2021 Dorset Naga. But rationed so I do not spontaneously burst into flames. Quote Link to comment Share on other sites More sharing options...
Maccagirl83 Posted April 29, 2021 Share Posted April 29, 2021 Ghost Pepper. Anyone who remembers my adventure at the Pilgrimage in 2015 knows what I am talking about. Seriously though, good flavor, and now, I love them. 1 Quote Link to comment Share on other sites More sharing options...
JBCODD Posted May 1, 2021 Share Posted May 1, 2021 A few photos of this years salsa garden. The tomato’s are doing well, with one plant taller than me (72”). I’ve got cherry for salads and snacks, Roma for sauce (gravy to you, @dirtmudd) Beefsteak foe sammies, and a few hybrids for presentation (black prince and Mr. Stripey) Peppers are Cajun Belle, sweet bell, habanero and jalapeño. Me Gusta! 2 1 Quote Link to comment Share on other sites More sharing options...
dirtmudd Posted May 1, 2021 Share Posted May 1, 2021 5 hours ago, JBCODD said: A few photos of this years salsa garden. The tomato’s are doing well, with one plant taller than me (72”). I’ve got cherry for salads and snacks, Roma for sauce (gravy to you, @dirtmudd) Beefsteak foe sammies, and a few hybrids for presentation (black prince and Mr. Stripey) Peppers are Cajun Belle, sweet bell, habanero and jalapeño. Me Gusta! there's a local farmer here... that grows long hots and hot cherry peppers... That well rings your ears and give you the face sweats.. 1 Quote Link to comment Share on other sites More sharing options...
CECAA850 Posted May 4, 2021 Share Posted May 4, 2021 On 4/29/2021 at 10:57 AM, Maccagirl83 said: Ghost Pepper. Anyone who remembers my adventure at the Pilgrimage in 2015 knows what I am talking about. You're welcome, LOL. Quote Link to comment Share on other sites More sharing options...
Max2 Posted May 4, 2021 Share Posted May 4, 2021 Anyone doing any fermenting with their peppers? I did a big batch last year of the ghosts that I fermented for 30 days. I am trying to like this new "layered" flavor, so to speak of the sauce, but I am just not digging it. Its really earthy and a bit bitter. Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted May 4, 2021 Moderators Share Posted May 4, 2021 On 4/29/2021 at 10:57 AM, Maccagirl83 said: Ghost Pepper. Anyone who remembers my adventure at the Pilgrimage in 2015 knows what I am talking about. Seriously though, good flavor, and now, I love them. Yes, watching you trying them is a part of the reason I will not it looked painful, and probably was. But you did it for a good reason, dad was probably smiling. 2 Quote Link to comment Share on other sites More sharing options...
CECAA850 Posted May 4, 2021 Share Posted May 4, 2021 2 hours ago, Max2 said: Anyone doing any fermenting with their peppers? I did a big batch last year of the ghosts that I fermented for 30 days. I am trying to like this new "layered" flavor, so to speak of the sauce, but I am just not digging it. Its really earthy and a bit bitter. I tried it a couple years ago and think i used white wine to get them started. It was unremarkable but probably due to my methodology. Quote Link to comment Share on other sites More sharing options...
The Dude Posted May 6, 2021 Share Posted May 6, 2021 Since I had some troubles getting seeds started, I decided to order some live plants. Couple of Chocolate Reapers.Sent from my SM-G986U using Tapatalk Quote Link to comment Share on other sites More sharing options...
juniper Posted May 7, 2021 Share Posted May 7, 2021 Saw the guy that developed the Reaper pepper at his shop.He was making hot sauce with a 3.5 foot stick blender. Had to have 500 of them in his batch. No gloves, no mask, and no eye protection........Must be insane! Quote Link to comment Share on other sites More sharing options...
Maccagirl83 Posted May 13, 2021 Share Posted May 13, 2021 On 5/4/2021 at 12:45 PM, dtel said: Yes, watching you trying them is a part of the reason I will not it looked painful, and probably was. But you did it for a good reason, dad was probably smiling. I am sure he was. But, ever since then, if people ask me "is it hot" -they can't trust me. I enjoy the heat and the spice. So, at least I am enjoying more foods! Just don't ask me, it all tastes good and sane to me. Ha. 2 Quote Link to comment Share on other sites More sharing options...
CECAA850 Posted May 13, 2021 Share Posted May 13, 2021 I have a bunch of scorpions already. Plant is full of small ones. Largest might be 1 1/2 to 2" long. 2 Quote Link to comment Share on other sites More sharing options...
jimjimbo Posted May 13, 2021 Share Posted May 13, 2021 Transferring into permanent locations this weekend. Finally warm enough at night. Not ideal, but good enough. 1 Quote Link to comment Share on other sites More sharing options...
jimjimbo Posted May 14, 2021 Share Posted May 14, 2021 https://robbreport.com/food-drink/spirits/best-el-guapo-recipe-tequila-mezcal-hot-sauce-cocktail-1234613038/ The "El Guapo" cocktail. Really good. Quote Link to comment Share on other sites More sharing options...
The Dude Posted May 17, 2021 Share Posted May 17, 2021 On 5/13/2021 at 1:35 PM, jimjimbo said: Transferring into permanent locations this weekend. Finally warm enough at night. Not ideal, but good enough. I did mine as well, I had 2 that didn't look like they weren't going to make it. After good rainfall yesterday they perked back up and are looking better than ever. I only lost one that I think was way to young to plant out doors. Luckily I left 2 inside for now hoping they will be ready here in the next month. Quote Link to comment Share on other sites More sharing options...
jimjimbo Posted May 17, 2021 Share Posted May 17, 2021 Had to delay for a couple of days due to night temps. Quote Link to comment Share on other sites More sharing options...
jimjimbo Posted May 19, 2021 Share Posted May 19, 2021 Here we go: They are all kind of finicky in my neck of the woods, so we'll see how they do this year. Probably have the healthiest seedlings ever, so hope that's a sign of good things to come. @oldtimer @BigStewMan White Moruga (new this year) Padron Lava Red (new this year) Brain Strain (new this year) Genghis Khan's Brain (new this year) Yellow 7 Pot Yellow Reaper (new this year) Death Spiral Skunk Chocolate (new this year) Orange Habanero Thai Dragon (new this year) Aji Chirrapita (very difficult) Dragon's Breath Yellow Fever (new this year) Primo 7 Pot (new this year) 4 Quote Link to comment Share on other sites More sharing options...
Gilbert Posted May 19, 2021 Share Posted May 19, 2021 You guys must eat a lot of icecream. Quote Link to comment Share on other sites More sharing options...
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