Recent content by natureman

Possibly phytophthora blight.   http://www.gardeningknowhow.com/edible/vegetables/pepper/black-stems-on-pepper-plants.htm

Yeah itll make people think youre a pro breadmaker. It'd be great to use as sandwich bread too :D

Hey everybody,   Here's a quick and easy recipe for a rustic white bread loaf that looks and tastes like it took a whole lot more effort to make than it really did!   Ingredients:   16 oz Flour (All-purpose is fine) 1 and 1/2 Cups Warm Water 3/4 Tbsp Salt 3/4 Tbsp Instant Yeast x Amount Hot...

Woah, that's wild! Definitely a keeper!!

Thanks, just an old point and shoot. Canon Powershot 120XIS, works wonders in manual macro mode if you know what you're doing with the thing :D

Thanks Buzz! ...and I was originally worried this bulb wasn't going to be bright enough..

Hey yall,   Started a half dozen different varities under CFL over the past couple weeks and I noticed something I haven't seen before. My lemon habaneros, all of those seedlings have a purpleish tinge to their cotyledons. I was just wondering if anyone's seen this before, at first I was worried...

Thanks AlabamaJack!

HMm, that's not really what I'm asking. Like you know how you'd have a say a savina rated at 350K, the amount of capsaicins in that would be equal to the same volume of sauce in a 350K sauce?

So, I bought a bottle of mad dog 357. It's rated 357K SHU (duh). The thing is, how much of it would actually equal 357K. It's not like you can give someone a mL, and someone else a whole bottle to drink and say it's 357K. I know SHU is measured in HPLC by ppm - but for a sauce what does the SHU...