Looks great!, Im with AJ on making my own roux, I also cook my "trinity" mix down till you cant tell the diff between the veggies then add them to my roux, but yeah man good stuff only wish I could get some real andouille up here in Pa like I could when Iived down south
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Examples of Condiments that don't need to be put in the fridge..
Shelf life: 2 months
As long as the mustard doesn't contain fruits or vegetables, it has enough acid in it as a preservative. Yellow, Dijon, or even whole-grain can be put away in the cabinet for up to two months.
2. Ketchup Shelf life: 1 month
If you use ketchup often, do as restaurants and diners do — just leave it out. Ketchup can be kept unrefrigerated for up to one month, but if you don't think you'll finish the bottle in that timeframe, it's best to keep it in the refrigerator.
3. Fish Sauce Shelf life: 2 to 3 years
Fish sauce already has a long production and fermentation time, and it will sit just fine unrefrigerated. It may continue to ferment a bit and change slightly in flavor, but it is still safe to eat.
4. Soy Sauce Shelf life: 1 year
Just like fish sauce, soy sauce is fermented and does not need to be refrigerated unless you are keeping it for more than one year.
5. Hot Sauce Shelf life: 3 years
most commercially bottled hot sauces can sit around for a few years — just make sure it is vinegar-based with no fruits etc. Again, the color may change, but it won't spoil.
Kinda funny people questioning not refridgerating Ketchup and Mustard, umm ever notice that the ketchup and mustard in most restuarants is... wait for it.... not refrigerated! Those bottles of condiments including ketchup mustard and hot sauce that are sitting on the table when you have your meal, will still be sitting on the table the next morning
You had Antillais Carribbean Habanero in your research. They are very good, Not too hot, made an awesome smoked powder with these a few years ago, and one of the best looking pods ever, ripen to a perfect high gloss red and nice shape with no irregularities. They have a good sweetness to them.
I have to agree, my favorite has been the Antilles Caribbean Hab, its an awesome tasting hab, although the peach habs I grew this year taste very similar, plus I grew red savs again for the first time in years, so I may have to think it over
Ok, just picked last harvest as far as fresh pods for sale, and no lie not sure if its been the rain or colder temps but these pods are hotter than hell just sampled a few, mix of butch t & cardi scorps, douglah , bhuts and 7 pot jonah, daisy cutter, & others have 3 boxes available first 3 to pm me gets them at this low price., will ship tommorow
Thanks JayT, went from being a bit nervous cause I got a late start this year, but plants have been going off the chain with pod production, and they all seem crazy hotter this year, just ate a grilled ham n cheese, with apocalypse scorps on it and it was damn good, heres the pic to prove it lol , It burned so good I had to make a second one, since I kinda skimped the first time, but all in all I used 1 pod between 2 sandwiches
They do lose some heat, but if your comparing fresh dried to fresh picked, the major diff for me seems to be the way the heat gets distributed, dried has similar heat but seems to localized on the points of contact, fresh will spread the heat and build more, if that makes sense.
Huge Pods, Douglah, Apocalypse, Kraken, Peach Ghosts, 7 Pod, Dasiey Cutter, Starfish and more, we had some extreme rain and temp drops the last few days so Ive been harvesting everything I can, these boxes will hold atleast 1.5 times the amount of a SFRB, just want to get the pods out there before I start drying and freezing the extras, it cost me a dollar more to ship but you get alot more pods and they wont be squished. If your looking for specific types just asked I will accommodate as needed.
Could be, but I also have a younger plant which I've been feeding on the same schedule and watering the same. The soil mixture for that one may be faster draining though as I think i ended up mixing that one with more perlite and sand.
In that case then I suggest the same thing , just back off on being to aggressive, you kinda have to let the plant tell you whats wrong at this point, so stop all ferts only water when needed and monitor soil moister
I agree with President Trump, hrmm that has a nice ring to it lol, anyway, cut back on the watering even more, and stop with the ferts, wait about a week or so, and sprinkle some worm castings on the soil (about a 1/2 tablespoon or follow recommended amount on pkg) then water it. dont add anything after that fertilizer wise., I use long bamboo skewers the kind for making kabobs etc.. to test the soil moister, they easily act as a dipstick you can stick all the way down to the bottom of the pot, just feel the end, it will be damp when you pull it out if the soil towards the bottom is still wet.
Less is usually more in cases like these, if you panic and start dumping in ferts and other remedies it just compounds the problem, so take it easy , ease back for a week or two and give it a small dose of something organic like the worm castings which will help rejuvenate the foliage.
hrmm interesting article, I grew something that looked almost identical some years back when I lived in florida and was growing a bunch of wild chiles dont remember what they were called but got them from another THP member I believe., I love how they say 30-50k SHU will burn a hole in your tongue lol thats pretty mild by most chilehead standards, I'll take some seeds also if anyone has 'em
Beautiful Cheese steak Buddy, being born in Philly and an Eagles fan, sorry for your loss , I also lived in North Chicago for awhile , but thats one hell of a cheese steak very similar to the way I make them at home, thumbs up!
Just future advice... Next Time Make an Italian Beef if you want the Bears to win, I think your Awesome Cheese Steak provided us Philly fans the advantage