Sorry 'bout the glitch... still learning how to use my new "smart" phone. Sometimes it seems like it's smarter than me... 
Stickman's 2017 Minimalist Glog
- Thread starter stickman
- Start date
Rick, I'm so sorry for the late reply. Didn't even catch your reply post until I went through and started reading pages.stickman said:
Thanks Chuck! Too bad the Peach trees wouldn't do well at your altitude... they lend themselves very well to hot sauces... Bonnets in particular. What do you think of this as a hot sauce label?
0907171008.jpg
Cheers Adam... ya make me blush...
I don't know what variety of yellow tomato this is. I saw the plant in a giveaway pile and all the label said was that it was a yellow tomato. We had one on a salad last night and it was very sweet and tasty.
The label looks badass! Love it. Hot sauce looks fantastic. You've been busy. Oh, we do have Peach orchards up here. Palisade Peaches are are sold from here, to the front range, to Four Corners. Palisade is about 40 min west of here near Grand Junction.
I'll be making some purée this week. Crockpot purée. It fumigates the house on the stove. Girlfriend can't breath. It doesn't effect me. Weird. LOL! I just run a extension cord out side and put a cardboard box over it, to keep the wind from blowing anything on the lid. Works great. Nice and slow. I picked up a couple crockpots from the thrift store for just purée and sauce.
Well, I'm all caught up my friend. Keep up the great work. Hope I have something to share in a month or so.
Thanks guys!
I've been as busy as the proverbial one-armed paperhanger this last week. The warm air carried up north by the last couple of hurricanes as they wind down has sped up ripening on my chiles, and these babies are loaded! I can't keep up with production, so today I sold a bit over 2 pounds of pods to make more room and ended up picking about the same amount after work. These TS Yellow pods are the biggest, and average about 25 grams apiece!
Lots of sauces to bottle up this weekend, including one made with blueberries and dark maple syrup.
Have a great weekend all!
Sent from my LGL44VL using Tapatalk
I've been as busy as the proverbial one-armed paperhanger this last week. The warm air carried up north by the last couple of hurricanes as they wind down has sped up ripening on my chiles, and these babies are loaded! I can't keep up with production, so today I sold a bit over 2 pounds of pods to make more room and ended up picking about the same amount after work. These TS Yellow pods are the biggest, and average about 25 grams apiece!
Lots of sauces to bottle up this weekend, including one made with blueberries and dark maple syrup.
Have a great weekend all!
Sent from my LGL44VL using Tapatalk
Cheers Scott! We had to wait an extra three weeks for the main chile harvest this season, but the wait was worth it. Here's yesterday's pull and a few nice Bonnets from it. Gotta make some more sauce today... I've got three cases of bottles and caps that washed and sterilized in the dishwasher, ready to go. [emoji2]Devv said:Nice sized pods Rick!
So glad your season came in and did you right
Sent from my LGL44VL using Tapatalk
MikeUSMC said:
Cheers Mike! Pm sent...
Devv said:I can only say impressive Rick! I know you have a short window; and kudos to you for making it all come true
I'm hoping I can post such pics in the near future. My gals are ready to rock! Temps are forecast to be highs of 85° in the 10 day. It's about dang time for my window to open!
S'right brother... we're pulling for ya on this end too!
Do you think you'll be able to get two harvests from the same plants if you start a month earlier? I don't see why not if you want to expend the effort to keep 'em alive through the summer heat. Cheers!
I got run out of the kitchen by my Wife yesterday because she wanted to cook for some events she's attending today, but I can finally cook up my "Moose Breath" maple-blueberry-TS Yellow hot sauce.
Today's and tomorrow's temperatures are supposed to be in the 90s and the pods are lapping it up! Here's this morning's pull...
With the exception of the Annuum Rosemary Pepper, the potted plants have pretty much shot their bolt for the season. When I get the last few pods from them I'll compost the plants. The chiles in the raised beds are still loaded though... I'm thinking about which I want more ATM... to rig some window panes over the raised bed to convert it t a cold frame for the winter and grow some winter greens or just put up a low row cover over the chiles to see how long I can extend the downhill part of the season.
Have a great Sunday all!
Today's and tomorrow's temperatures are supposed to be in the 90s and the pods are lapping it up! Here's this morning's pull...
With the exception of the Annuum Rosemary Pepper, the potted plants have pretty much shot their bolt for the season. When I get the last few pods from them I'll compost the plants. The chiles in the raised beds are still loaded though... I'm thinking about which I want more ATM... to rig some window panes over the raised bed to convert it t a cold frame for the winter and grow some winter greens or just put up a low row cover over the chiles to see how long I can extend the downhill part of the season.
Have a great Sunday all!
Great to see so many great peppers into different sauces etc. Love the look of your bonnets ,superb phenos on a lot of them.
Your not go cold this winter Rick.
Great work buddy.
Sent from my VFD 900 using Tapatalk
Your not go cold this winter Rick.
Great work buddy.
Sent from my VFD 900 using Tapatalk
Superhot Sim said:
Cheers Sim! I wish you could taste this sauce... it's a balanced, fruity-tasting sauce with a wicked creeping heat! I tweaked this recipe by substituting TS Yellow pods and maple syrup for Morugas and brown sugar, and doubled the amounts. I also added half a tsp of cinnamon, a quarter teaspoon of allspice and an extra three tablespoons of the maple syrup since I didn't want the maple flavor to be overpowered by the chiles, and I couldn't quite taste it the first time around.
http://caribbeanpot.com/blueberry-trinidad-moruga-scorpion-peppersauce-recipe-moruga-scorpion-hot-sauce/
Sauce #2 today will be the Nuclear Option from Chile Pepper Madness using Forbing Nagas, TS Yellows, King Nagas, Douglahs and Scotch Brains with a few Bonnets and Piment Cabri pods to bring the peppers up to the two pound mark.
http://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/the-hottest-damn-hot-sauce-i-ever-made
I've got them in the oven roasting right now and have two fans in the kitchen window to evacuate the fumes! Lol!
stickman said:First batch of today's hot sauces finished. I'll start the second shortly.0924171401.jpg
Sent from my LGL44VL using Tapatalk
That looks awesome, tell me its for sale!
Cheers Uros! [emoji2] I'm pretty happy with most of 'em... Especially the peach, pumpkin and blueberry sauces.tsurrie said:Holy smoke.
Those are some fine sauces you're making.
Sorry Jake... I only made five bottles so far, but I posted the recipe a few messages back so you could make your own very easily. Cheers!Gorizza said:
Third batch finished... I got a whole case from that one and a wicked case of "Hunan Hands" even though I was wearing nitrile gloves the whole time... Lol!
Sent from my LGL44VL using Tapatalk
Very impressive sauces Rick love the colours especially the Moose Breath ... thanks for posting the recipe and I also have to congratulate you on those bonnets. Have your Hong G in the dehydrator as we speak very prolific variety two plants have produced plenty of pods and they have been outside all the time subjected to our poor summer