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#1657649 Saucy

Posted by SmokenFire on Today, 12:24 PM in Hot Sauce Making

Looks great!

 




#1657580 What Fruits

Posted by SmokenFire on Yesterday, 11:01 PM in Hot Sauce Making

 

Since you mentioned adding fruit AFTER ferment...How does that affect the overall quality of the "fermented sauce". Does it have an impact on the shelf life? Do you have to add more vinegar to the sauce due to fresh fruit added? Sorry for stealing this topic.

 

Adding fruit after the ferment does not negatively effect the overall quality of the fermented sauce.  It adds to it. 

 

It also does not have an impact on the shelf life of said hot sauce, provided your pH is acceptable.

 

You do not necessarily have to add more acid to a previously fermented mash that you then added fruit to after the original fermentation finished, but you would need to check pH levels prior to bottling such a sauce for sure. 

 

hope that answers your questions and good luck!




#1657317 Best pepper to grow

Posted by SmokenFire on 17 October 2019 - 02:20 PM in Growing Hot Peppers

 

I liked your Orange Manzano sauce.  Do you have a sweet Ecuadorian version?

 

Yes I have a recipe, but getting the ingredients is tough.  Tree tomatoes are not available around these parts and the frozen pulp is expensive.




#1657271 FRAUD / SCAM ALERT: Charles William Dafner / Jon Goertemiller

Posted by SmokenFire on 17 October 2019 - 09:21 AM in Vendor Vault

Paypal is usually very good with returning money if you were scammed.  Make sure you send them all the documentation you listed here.  Sorry and good luck.




#1657270 Best pepper to grow

Posted by SmokenFire on 17 October 2019 - 09:19 AM in Growing Hot Peppers

 

If you grow them in containers, they are painfully slow.  Those who have the luxury of planting in soil, I've seen have much better luck.  Overwinter may be required.

 

I had three plants in our raised beds three years or so back the last time I had them.  Kept trying to grow them because I love that sweet heat.  Lots of foliage, very few peppers.  What peppers I did get took forever to ripen.  Maybe a total of 8-10 ripe pubes from 3 plants for the entire season.
 

Of course that could be me, but the rest of my plants did (and have continued to do) well so I tend to believe its more our climate not being ideal for that variety.




#1657229 Best pepper to grow

Posted by SmokenFire on 16 October 2019 - 10:10 PM in Growing Hot Peppers

Just chiming in cause I noticed the OP is in Chicago.  It's tough grow any pubescens where we're at.  a lot of flower drop, not many pods - just my experience thus far after growing them for several years.  our weather just isn't all that compatible with them.  they are readily available at most latin grocery stores in the city and burbs though.  I saw orange manzanos at butera last weekend.




#1657228 Pepper People are the Best

Posted by SmokenFire on 16 October 2019 - 09:54 PM in Hot Talk

This here - see - this is a thread that I read early on in my visits to THP.  Way back when I was a lurker, before I even had an account.  And reading then about how much this site collectively comes together, to appreciate each other, and seeing it still going on now - man it gets me all right in the feels every time.  Pepper people are the best, hands down.




#1657213 Best pepper to grow

Posted by SmokenFire on 16 October 2019 - 08:48 PM in Growing Hot Peppers

How are Padrón peppers?

 

Excellent.  I grow them every year because of that.

 

Other peppers I grow every year:

 

Aleppo

Bahamian Goat

Fish

Big Jim

Fresno

 

Peppers I grew this year that will definitely be in next year's garden:

 

Giant Chocolate Habanero

Goats Weed

Large Thai

 

 




#1657200 Burgers? Hell Yeah!!

Posted by SmokenFire on 16 October 2019 - 05:36 PM in Cooking With Fire!

picking up the pieces!!1

 

Fresh ground 85/15 burger.  Homemade garlic and goats weed pepper aioli.  Last of the ripe tomatoes from the garden.  American cheese, romaine, dijon.  

  

burger-5-slider-plated.jpg




#1656612 Who lied to me?! :( Scoville not making any sense!

Posted by SmokenFire on 12 October 2019 - 04:09 PM in Hot Talk

attachicon.gif lame.gif

 

 

 

 

 

 

 

:P  :dance:  :hi:

 

This was the incorrect response.  Do not continue to escalate.




#1656076 Overwintering Questions

Posted by SmokenFire on 08 October 2019 - 08:19 PM in Growing Hot Peppers

I'm thinking about over wintering a couple of my pepper plants. I don't have a lot of space or lighting, After looking around I saw where someone said take a few cuttings off of your pepper plants and root them, place in small containers and I can just put them under my t5 lights until I can get them outside again.

My original plan was just to start everything from seed again next year. However, even after starting in March this year, my tobasco plant is loaded with peppers that'll never ripen, and Less than a handful of my datil ripened.

Would this strategy work? We're slated to hit the 30's this weekend. Otherwise, I'll just start from seed again next year, maybe start in February.

If the lighting isn't adequate for overwintering a plant can I please get some recommendations, I can set up a proper overwintering stain in my basement for next season.

Thanks.

Sent from my SM-N950U using Tapatalk

 

Welcome to THP!  :)

 

You don't have to take cuttings off your plants and grow those out.  You can dig them up, trim them and overwinter them in your house just like regular house plants.  Search the interwebs for 'overwintering pepper plants'  :)

 

Also most of the hotter varieties of pepper plants grown from seed would need to be sown around late jan/early feb to fruit in late aug/sept.

 

 

 




#1656074 What are some good tasting ornamental varieties?

Posted by SmokenFire on 08 October 2019 - 08:08 PM in Hot Pepper Talk

adding to the above:  wild brazil would easily grow in an 8" pot and can produce a lot of fun small pods. 




#1656031 another overwintering question (s)

Posted by SmokenFire on 08 October 2019 - 03:30 PM in Growing Hot Peppers

I have kept several overwinters in my house by the sliding glass door that goes to the back yard for a few years now.  I cut them back when I bring them inside and water weekly if needed just like regular house plants.  Do NOT put them in the garage or anywhere it freezes - they will die.  Water them when needed - stick your finger in the soil and if its dry past your first knuckle give em a drink. 




#1656029 What are some good tasting ornamental varieties?

Posted by SmokenFire on 08 October 2019 - 03:27 PM in Hot Pepper Talk

I wonder what they crossed the original fish pepper with to achieve the orange one.  pods on the orange one are maybe 3x the size of the pods on a normal fish pepper..

 

Kinda pretty sure I'll have to grow that too now....

 

;)




#1655946 What are some good tasting ornamental varieties?

Posted by SmokenFire on 08 October 2019 - 10:04 AM in Hot Pepper Talk

Lol the wrong post got deleted.
I was soliciting advice on what ornamental varieties are tasty, if any?
I grew a Hawaiian frutescens this year but its taking forever to ripen and I didnt get all the color changes I thought I would.
Are Black Pearl or Bolivian rainbow ok fresh or powdered?

 

Malarky - I edited the title for you.  :)

 

1. Fish pepper.  Beautiful variegated foliage and peppers that ripen to a deep red.  Tasty and mid range heat - serrano or a bit above I would say.  I love this plant and grow it every year.

 

2. Maui Purple.  Dark veined foliage and pencil thin 2-3" upright pods that start green, then go dark purple almost black then ripen to red.  I usually use them in powder or flake for pizza shaking. 

 

3. Goats Weed (aka black cobra).  Growing them out for the 1st time this year from seed that Hogleg sent me.  Very unique 3-4' tall plants with light green leaves that appear lighter due to them being frosted with tiny white hairs - very similar to a pube!  Pods are borne in clusters facing upright starting green then glossy black then dark red when ripe.  Hotter than a cayenne imo, but not much flavor aside from a bit of bitterness.  I imagine they would be good for drying but I'm going to match them with some sweet bells and make a Lousiana style test batch. 

 

 




#1655944 Who lied to me?! :( Scoville not making any sense!

Posted by SmokenFire on 08 October 2019 - 09:44 AM in Hot Talk

Lets get things straight...

I didnt lose out on anything.

You seem like a real cock sucker

And I don't give a rats ass whats in that bunk sauce.

You not answering just proves that your full of shit.

Your getting no respect over here either. Beat it!

 

Andy that's crossed the line and you're better than that.  We all have bad days, so I'm going to chalk it up to that and suggest we move on.  I prefer not to put on the mod uniform ya know?

 

Remember:  We cannot control the actions of others, but we CAN control how we react to them.  :)
 




#1655810 SnF's Feastival!

Posted by SmokenFire on 07 October 2019 - 11:34 AM in Cooking With Fire!

Looks great El Pic! 




#1655705 Still Lame.

Posted by SmokenFire on 06 October 2019 - 08:54 PM in Welcome!

"If everyone else thinks you're an ass, it doesn't matter what you think - you are an ass." 

 

Terry Morris.  My 4th roommate ever, explaining supreme truth to me after too much jager.




#1655668 Still Lame.

Posted by SmokenFire on 06 October 2019 - 05:55 PM in Welcome!

Dang, that dude was lame.  I appreciate that he really made sure to let us know beforehand, but still....




#1655452 SnF's Feastival!

Posted by SmokenFire on 06 October 2019 - 11:50 AM in Cooking With Fire!

tinypic closed after they got bought out by photobucket (a fox company go figure), so I lost a lot of photos.  I'll try and reup with a new service I found - check out post image dot org if you're looking for a free photo hosting site.

 

Today's addition is grilled chicken thighs with grilled squash and spring onions from the garden.  Rub for the chicken is salt/maui purple powder and the squash got a touch of parmesan at the end.  :)

 

chicken-thighs.jpg




#1655450 Shrimp with scallop patties and asiago cream sauce

Posted by SmokenFire on 06 October 2019 - 11:46 AM in Cooking With Fire!

Awesome plate sirex!!




#1655448 Everything Fried

Posted by SmokenFire on 06 October 2019 - 11:43 AM in Cooking With Fire!

I’ve been cooking with deep fryer here at home for the past two months now — everything from family dinners to quick snacks — and am happy with it.

 

Hi Dilan,

 

We would love to see examples of your fine fried foods, so please post them here instead of linking us to another site okay?

 

Thanks

 

:)
 




#1655278 Make your best taco.

Posted by SmokenFire on 05 October 2019 - 10:24 AM in Cooking With Fire!

Grilled chicken with some onion/peppers/avocado.  Cilantro lime rice and a couple grilled spring onions for garnish.  :)

 

chicken-fajitas.jpg




#1655277 Cooking Sauce (Minimum Temp and for how long?)

Posted by SmokenFire on 05 October 2019 - 10:20 AM in Hot Sauce Making

Boss / SmokenFire a (somewhat related) question: advice for maintaining the consistency of the sauce? i.e., a longer cook time will lead to something thicker. Do you generally start runny at the beginning or do you add liquid (water) near the end?

 

I will start with a thinner sauce with all ingredients and then cook down to the proper consistency.  Process is:  Big stock pot all with all liquid/fresh & dry ingredients cooked down for however long it takes (usually 1-2 hours) then I will blend the sauce and put it through a food mill (different plates for different sauces) into another stock pot, then that resultant sauce is cooked down to bottling consistency. 
 




#1655050 Hello

Posted by SmokenFire on 03 October 2019 - 06:09 PM in Welcome!

welcome! :)