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#1587965 Weather is dropping to 50 degrees F (10 degrees C)—should I harvest all my pe...

Posted by Greyhound_Gourmet on 17 October 2018 - 10:51 AM in Hot Pepper Talk

I transplanted the ones I wanted to keep into pots and brought them inside, so up to you what you want to keep for next year, otherwise pick the fruit, you dont want them to freeze.

unfortunately I don't have room to store a bunch of plants :(  I pulled up a bunch of the ones in the ground and have them hanging upside down in my garage and basement room.  The others in pots I'll just keep covering for a while.  This is pretty early for us to get this many frosts :(  Argh.  

 

Hopefully the ones upside down will ripen ok and I didn't pull them out for nothing...




#1587538 Crushed pepper flakes method

Posted by Greyhound_Gourmet on 15 October 2018 - 10:57 AM in Hot Pepper Talk

I just use my Ninja (auto IQ thing) to pulverize.  OUTSIDE with a mask on :D.  I make my hot pepper salt (pink Himalayan) and need the finer grind.  For just regular pepper flakes I just don't crunch them as long.




#1587537 Weather is dropping to 50 degrees F (10 degrees C)—should I harvest all my pe...

Posted by Greyhound_Gourmet on 15 October 2018 - 10:51 AM in Hot Pepper Talk

I was going to be posting basically this same question.  We already had 2 frosts (in Chicago area) and it's WAAAY too early :( :(  I  covered my plants (brought my prized Fatalli in tho, but it's just losing leaves like a mad man :().  Originally the weather was supposed to only be in the 40's this week so I was hoping to get another week for the pods to ripen but that now has changed, at least 2 more frosts (tonite and tomorrow) are forecasted.

 

is it better to pull the unripe pods (or even the whole plant out of the ground???) now or try to keep them from freezing (which I really detest doing) by covering or?

 

years past my plants were all done by the time we started getting frosts so this is a new one for me.  :(




#1584734 YAMracer754 work in progress GLOG

Posted by Greyhound_Gourmet on 30 September 2018 - 04:28 PM in Glogs

what are the purple peppers?  Nice spread BTW!

 




#1583838 saving/storing peppers for future sauce

Posted by Greyhound_Gourmet on 25 September 2018 - 11:34 AM in Hot Sauce Making

hi, this might be a stupid question but I'll ask it anyway :)

 

I have several peppers -- some yellow (fatalli, hot lemon and yellow fresno) and some red (mostly tabasco with a few serranos thrown in) that I want to make hot sauce out of.  My dilemma is that while I got a lot (not the tabascos) earlier in the summer, right now they are ripening pretty slowly.  So, while I wait to get enough to make a decent batch of sauce, I have them chopped (the yellow) and whole-ish (the red) in big jars with regular white vinegar (with a little salt) in the fridge, adding more peppers to the jars as they ripen.

 

my question(s) is, is this ok to do?  Is it the right thing to do?  I didn't want to freeze them, although I guess I COULD have....

 

they seem fine so far (not molding) but not sure if there's a better way to "hold onto" peppers while waiting to get enough to make a sauce with.

 

any help would be appreciated!!!

 

thanks!

 

Kim

 

ps.  This was haul #4, with some tomatoes in there too, from 9/8/18 - it's been pretty slim pickings since then and I dried most of what you see here....

Pepper harvest 4 180911.jpg




#1583834 Citrus Forward Sauce

Posted by Greyhound_Gourmet on 25 September 2018 - 11:26 AM in Hot Sauce Making

Take several stalks of lemon grass. Around 4 6"-8" long from the root end. Beat them with the back of a clever, tenderizing mallet...whatever. Boil them in upto a quart of water for 5-10min. Use just the water for your hot sauce. Strain out all the lemon grass. You wont believe hot "citrusy" it smells but it wont add any acid bite to it. Really good with lemon drop peppers.

 

Good video on several ways to prepare it.

ooooh I'm going to be making another batch of Hot Lemon/Yellow Fatalli sauce and have lemon grass in my fridge.  GREAT suggestion! :D




#1583833 Secret Aardvark Clone (YM)

Posted by Greyhound_Gourmet on 25 September 2018 - 11:24 AM in Hot Sauce Making

I just discovered their incredible sauce at the Restaurant show this past May (2018) -- thanks for sharing!  I will try this.  LOVE their sauce (although for $8 a bottle might be easier to just buy :dance: )

 




#1583830 Chilidude season 2018

Posted by Greyhound_Gourmet on 25 September 2018 - 11:20 AM in Glogs

great looking plants as always!!! :)




#1580446 Free Steak Sauce...for a price...

Posted by Greyhound_Gourmet on 07 September 2018 - 11:35 AM in The Test Kitchen

just seeing this!  would have loved to be a taste tester :D




#1580438 Chilidude season 2018

Posted by Greyhound_Gourmet on 07 September 2018 - 10:40 AM in Glogs

 

Limon C.chinense is the one i am growing next year and hot lemon usually means Lemon drop C.baccatum in my book.

yes -- the Hot Lemons (at least mine) are the c.baccatum or Aji's :)   YUMMY.

 

Ok, I Googled and maybe they are NOT Aji's (which I think are not as hot?).  Mine are pretty damn hot.  I'm so confused now.

 

is there anywhere on the site here that describes the different kinds of peppers?  I'm a noobie. :D

 

do you have a picture of the lemon c.chinense?  




#1580152 Chilidude season 2018

Posted by Greyhound_Gourmet on 05 September 2018 - 12:12 PM in Glogs

I have been planning next years grow list:

 

Hot paper lantern

Limon

Caribbean antillais

Habanero golden

Naga morich

 

I was planning to not top the c.chinense next year to see how will they grow and produce pods.

 

Aji golden

Aji norteno

Aji cito

Aji blondy

Aji fantasy

 

C.baccatum will be topped as usual as they are far too fast growing to not to be topped each year. I got all the seeds for the plants already so no need to buy some more.

 

The indoor growing of the plants wili be conducted with the usual growing methods and using the B'cuzz coco a+b fertilizer and ph adjusting of the water, i hope now the next year indoor growing will be more success than this year so-so indoor grow.

for the Limon, is that the same as Hot Lemon?  I grew these for the first time this year and LOVE LOVE LOVE them.  Fruity like a fatalli but not quite as hot -- SUPER good.




#1569812 Your favorite pepper variety

Posted by Greyhound_Gourmet on 20 July 2018 - 01:44 PM in Hot Pepper Talk

Manzanos:

 

 

43036951532_031068e0ef_o.jpgIMG_8026 by Willard Bridgham, on Flickr

my local grocery store had those a few weeks ago, never tried them before.  LOVED them.  Saved the seeds and hope to get a bunch for next year.  Bought 3 peppers -- 1 was very hot, the other 2 less hot.  But very fruity.




#1569806 Chilidude season 2018

Posted by Greyhound_Gourmet on 20 July 2018 - 01:32 PM in Glogs

they look great :)

 

my chocolate moruga scorpions look like yours -- well, no where near as big  :lol:  and just a lot of "babies" starting out (no bigger pods for me yet).  My Trinidad scorp and orange hab are full of fruit.




#1568811 Curry Thread

Posted by Greyhound_Gourmet on 17 July 2018 - 02:49 PM in Cooking With Fire!

I found a site with tons of sausage recipes, it has some Asian sausage recipes at the bottom of the page. Are any of these good?

 

http://lpoli.50webs....m#PORK SAUSAGES

that website is awesome, gonna bookmark it :)




#1568271 Diner Lingo?

Posted by Greyhound_Gourmet on 15 July 2018 - 01:49 PM in Food and Beverage

Blue Plate Special :)

 

and LOVE Waffle House.  I love their grits and saw them being made one time, they put an entire pound chunk of butter in a 6 quart pot.  No wonder they are good. :)




#1567662 Chilidude season 2018

Posted by Greyhound_Gourmet on 13 July 2018 - 02:08 PM in Glogs

wow!   awesome plants!   :dance:




#1567660 YAMracer754 work in progress GLOG

Posted by Greyhound_Gourmet on 13 July 2018 - 01:59 PM in Glogs

wow, what a great garden(s)!!!!   Love the Walmart bag idea.  I just gave a crapload of older ones to my hubby to bring in to use at his work, wish now I had saved them :)




#1567292 New hobby

Posted by Greyhound_Gourmet on 11 July 2018 - 05:22 PM in Welcome!

welcome!

 




#1567291 Unknown pepper

Posted by Greyhound_Gourmet on 11 July 2018 - 05:21 PM in Pepper I.D.

look a little Fresno-ish?  they look delicious.  Have you tried one yet?




#1565903 devils tongue v fatalii

Posted by Greyhound_Gourmet on 06 July 2018 - 01:39 PM in Hot Pepper Talk

Red Fatalii is nothing like the yellow Fatalii. I didn't care much for the reds, but they were very hot, more so than the yellow.

 

what is the flavor difference between the 2?  I've had the red but am growing the yellow (that's the only color I could find seed for) and haven't tried them yet.

 

as far as floral goes, I'm not a big fan (i.e. rose, flowery stuff) but fruity is different than floral.




#1565738 devils tongue v fatalii

Posted by Greyhound_Gourmet on 05 July 2018 - 04:45 PM in Hot Pepper Talk

I voted fatalli, they have a great fruitiness to them that makes them unique :)




#1564898 Hi I’m Sauce from Seattle

Posted by Greyhound_Gourmet on 03 July 2018 - 12:31 PM in Welcome!

Hi!

 




#1564650 Greyhound Gourmet's 2018 peppers/maters

Posted by Greyhound_Gourmet on 02 July 2018 - 03:47 PM in Glogs

I kinda hijacked the Most Anticipated Pepper thread so thought I'd just post some pics of my garden here (hope this is the right spot!).  I grow everything from seed and started the peppers on 2/28 and the tomatoes on 3/14.  This year I used salt peter on 6 of my hottest pepper and it really helped with germination, and not sure but my hottest are doing better than any other year.

 

I ended up with 56 tomato plants and 81 peppers -- I planted 21 tomatoes (the Good & Early croaked early) and 71 of the 81 pepper plants.

 

Peppers:

(mild): piquillo, shishito

(medium): Picante Calabrese, Fresno (red, yellow and orange), Danny's (they are some kind of midly spicy Italian pepper I got from Danny, the Italian gentleman that lives on the park I walk my two greyhounds in every day, he gave me an entire plant - just yanked it up -- and I saved the seeds), a hot cherry pepper, Italian Roasting; Jalapeno (regular, early and a cool purple one!), Serrano and Jaloro;

(hot): Thai, Cascabella, Hot Lemon, Tabasco;

(very hot): orange habanero, Red Scorpion, Chocolate Scorpion, and Fatalli (my absolute FAV - wanted red but could only get seeds for the yellow variety)

 

for the tomatoes, I grew Big Rainbow, Red Summer, Pink Brandywine, Orange Slice, Cherokee Purple, Black Krim, Yellow Pear, Bloody Butcher, Beefsteak, Caspian Pink, Best Boy, Good and Early (which is dead sad.png ), Chadwick Cherry, Large Red Cherry and Chef's Choice Orange.  I have 22 planted and gave the remaining 30 plants away.

 

Unfortunately, the plants in the ground -- all the tomatoes except 1 and about 1/3 or more of the peppers) are at risk for being offed by my enormous black walnut tree that is about 25 feet away (I only found about the toxin "juglone", which comes from the walnut, last year).  So far, about 7 plants (all tomatoes) are either almost dead, dying or starting to wilt/die (juglone looks just like the other kinds of wilt but since they are not showing any other symptoms and there's a walnut tree close by, if it walks like a duck it probably is a duck...)

 

anyway, some pics of my plants.  I take lousy pictures so hope they turned out ok.  Not sure how to upload, I hope they show in order that I loaded them :(

 

the main 8 x 4 and 4 x 4 inground and the container peppers;

Garden West View.jpg

just the peppers;

Peppers Only South View.jpg

other inground growing area;

Pine Area 1.jpg

the remaining container peppers:

Remaining Peppers.jpg

Cascabella peppers (the yellow ones in the back, Hot Lemon in the foreground, pointing up);

Cascabella.jpg

Purple jalapenos;

Purple Jalapeno2.jpg

Purple Jalapeno.jpg

regular jalapenos;

Jalapeno Regular.jpg

Italian roasting;

Italian Roasting.jpg

shishitos;

Shishtos.jpg

orange habaneros;

Orange Habanero2.jpg

"Brian's" scorpions (from a friend named Brian, think they are red Trinidad scorpions);

Brians Scorpion2.jpg

and 2 views of the juglone-infected tomatoes :( you can see from the 2nd view how much smaller and wilted the ones on the right side are...)

Garden North View.jpg Garden East View.jpg

 

we had a purple jalapeno and a regular jalapeno yesterday and they had NO heat :(  hoping they will get hotter as time goes on.  But considering I'm in Zone 5 and am already getting peppers (and 1 Bloody Butcher tomato already!) I'm thrilled :D :D

 

thanks for looking!  :)

 

 

 

 

 

 




#1564642 Most Anticipated Variety

Posted by Greyhound_Gourmet on 02 July 2018 - 03:10 PM in Hot Pepper Talk

Kill the tree and get an awning?

It's an enormous tree, probably 30' or more high -- it would cost a fortune to take down and unfortunately, the juglone stays in the soil for years after you remove the actual tree :(   I like having plants in the ground as the containers dry out SUPER fast and the ground holds water better.

 

sorry again, I'm hijacking this thread.  Going to go start my own post :)

 

// end hijack




#1564633 Most Anticipated Variety

Posted by Greyhound_Gourmet on 02 July 2018 - 01:52 PM in Hot Pepper Talk

Didn't know about Jugalone. I always prefer plants in the ground but sounds like containers are your only option. I'll visit your new thread😀

Alright now this Chocolate Moruga about takes the cake for fat leaves. Can't wait!

yeah, I didn't know about it either until my tomatoes started croaking in the new ground garden last year and I asked Mr. Google. :( :(   It's a HUGE tree and it's drip line is a good 50' so unless I plant on the front parkway, my entire back and front is contaminated.  It's a nice tree, good shade, but HATE what it does to my garden (and the walnuts are a PAIN and do nothing but attract pesky squirrels that drive my 2 greyhounds crazy and leave super-sharp walnut husks on the ground that cut up their paws/webbing)....

 

NICE plant!!!!  Oddly enough, my super hot peppers are doing the best this year -- last year they barely grew and only had a few fruit.  This year, big and LOADED. :D