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The_NorthEast_ChileMan

Member Since 03 May 2015
Online Last Active Today, 06:31 AM

#1588042 We Need A "Pinned" Thread In Pepper ID

Posted by The_NorthEast_ChileMan on 17 October 2018 - 07:41 PM

First, I have to agree with the "Sticky Note" not being read. Look how many treads start with "I need to overwinter some plants..yada-yada......" and the OP never read the sticky? I look forward to seeing the "drop down" concept! Got a timeline or idea which headings get it first?




#1588033 We Need A "Pinned" Thread In Pepper ID

Posted by The_NorthEast_ChileMan on 17 October 2018 - 07:23 PM

Bossman,
 
Again & again & again (Might I be redundant and use AGAIN!) the forum gets a thread started with a post, hello all i have no idea what these are any ideas?, a couple of blurry/sideways pix and nothing else. As I'm sure you've noticed I like to help but this has been a constant Q&A of the same basic questions:
 
1. What did you grow?
         a. Hot pepper A?
         b. Hot pepper B?
2. Did you grow from seed?
         a. What pepper did they arrive as?
         b. Where did they come from?
3. Did you receive as a plant?
        a. Where did the plant come from?
        b. What name did you receive it as?
 
Additional helpful questions:
 
1. A picture of flower very helpful.
            a. White anthers indicative of C. annuum
            b. Blue anthers  indicative of C. chinense
            c. White flowers with green/yellow splotches always C. bacatuum
            d. Purple flowers always C. pubescens
 
2. Fruit per node?
         a. Single fruit per node indicative of C. annuum and C. baccatum
         b. Multiple fruit per node always C. chinense

 

And we haven't even started with fruit shape, color, position (Pendant or upright?) or texture. Many of above can be described or "picked" by the OP to help ID without them posting a pic.....Because they already have a pic!.

 

Wadda ya think boss? We can ad or delete from above.. We can change the format.. But I think the tile should read, Before You Post - Read This!  And if they don't we can make the first answer, "Did you read the pinned help thread above your post?"....
 
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#1587864 What do you guys do with unripe pods?

Posted by The_NorthEast_ChileMan on 16 October 2018 - 07:11 PM

I sometimes pull plants and hang them upside down in the house or garage. Some plants ripen well that way, others are very stubborn. 

 

I did this twenty years ago when the place I worked at allowed me to hang plants with green fruit for 2 - 3 months after first frost. Spritzed roots with very mild nuted water and picked ripe fruit through January'.

 

Of course it was the only place I knew of that was indoors & above 50°F over the winter.

 

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#1587813 Weather is dropping to 50 degrees F (10 degrees C)—should I harvest all my pe...

Posted by The_NorthEast_ChileMan on 16 October 2018 - 04:12 PM

Since pepper plants can pollinate themselves, does that make them transplants?

 
 
That's the "Politically Correct" version of a question.....

 
 
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#1587127 Chefs and super hots

Posted by The_NorthEast_ChileMan on 13 October 2018 - 03:29 PM

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Gourmet This!....................Gourmet That!    There's only one kind of gourmet......


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#1587041 Lovely Yellow Pepper

Posted by The_NorthEast_ChileMan on 13 October 2018 - 09:25 AM

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Id still love some more opinions. I ate some raw, spicy Serranos with lunch today, which are a nice and casual snacking pepper, but I came home and tried these golden buggers again and lit my mouth on serious fire. I cant do them raw without a mandarin chaser or I tear up with tingly lips.



So let's start with Species... Your description, "tried these golden buggers again and lit my mouth on serious fire", and the pic below lead me to believe C. chinense.


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Multiple fruit per node, pendant fruit, constricted calyx all point towards chinense and your pic of flower with purple anthers also an indicator, I lifted below pix off GOOGLE at c. chinense flower.


chili_manaus_flower343.jpg?m=1452065321

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chinense.jpg

OK, so what plant is it? There are a few chinense that are yellow and similar in shape, usually called lemon or limon:

Habanero Lemon
Lemon Habanero
Hot Pepper 'Limon'
C. chinense var. 'Limon'
Hot Lemon Habanero Chilli Pepper (Capsicum chinense)


But if I was to pick the website that has the best match to your fruit?

Hot Pepper, Aji Limon (Organic)

p-7288-hot_pepper_aji_limon.jpg
 
 
BUT!  Aji Limon is commonly used for the C. bacatuum species.> AJI LIMON PEPPER Did you think this was going to be easy? A few here, myself included, believe this insane willy-nilly "naming" of peppers causing more problems that will only exacerbate as years pass. See posts #11 & #12 @ " Sunshine Chili " .

Hope this helps!
NECM

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#1586914 unintentional cross

Posted by The_NorthEast_ChileMan on 12 October 2018 - 05:29 PM

 Thinking there was some monkey-business here, or just a divine plan.  

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#1586803 Rio Huallaga Rocoto pepper

Posted by The_NorthEast_ChileMan on 12 October 2018 - 05:53 AM

wow....just wow....great job


  • dvg likes this


#1586476 NOT! St. Lucia Yellow Seasoning Pepper

Posted by The_NorthEast_ChileMan on 10 October 2018 - 05:42 AM

what are these? Supposed to be Charapita:
 
"Amazon/EBay = bad place to buy seeds"
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Looks like we need to add Etsy?
 

 

I bought some St. Lucia Yellow Seasoning Pepper seeds from a vendor on Etsy.




#1585126 Need Pizza Dough Recipe

Posted by The_NorthEast_ChileMan on 02 October 2018 - 06:43 PM

I need a tried-and-true or basic Neapolitan dough recipe for some margheritas. Light, airy, chewy, a tad salty, large air pockets... thank you!
 
method: electric convection (optional), 1/4" baking steel
 
tctenten
FreeportBum
PIC 1
essegi
 
all welcome to post.... :D

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I learn something new here almost everyday...

 

I need a tried-and-true or basic Neapolitan dough recipe for some margheritas.


A pizza made with tomato, mozzarella cheese, and basil.
 
I've been buying a round - baked - dough thingy since the 60's that has tomato/mozzarella cheese/Italian seasoning (Which includes basil.)... Never knew I was so upscale!

And so happy I didn't pay premium upscale prices! 

 

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#1584945 Smoked Ghost Pepper Salt

Posted by The_NorthEast_ChileMan on 01 October 2018 - 05:08 PM

~

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I don't use a lot of salt but that sounds...5b9d9bbd2100005100c597b7.gif...DELISH!




#1584056 Help with identifying Jalapeno plant disease

Posted by The_NorthEast_ChileMan on 26 September 2018 - 04:52 PM

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#1583337 Jackpot at Local Farmer’s Market

Posted by The_NorthEast_ChileMan on 22 September 2018 - 11:07 AM

IN is a hotbed of chili aficionados, there's a festival in Franklin (Just south of Indianapolis.) this weekend!




#1583336 what are these? Supposed to be Charapita

Posted by The_NorthEast_ChileMan on 22 September 2018 - 11:00 AM

Upright fruit growth with single fruit per node usually indicate C. bacctum or C. annuum, pic of flower would help differentiate.




#1583334 Butch Taylor website?

Posted by The_NorthEast_ChileMan on 22 September 2018 - 10:52 AM

Huuummm, known Butch since early 2000's... I took this pic in 2004 @ Open Fields,

xevd56B.jpg

From right to left, Jim Campbell (Former owner of Mild to Wild Peppers and Herb Co.), Butch, his wife Miss Shirley (Yes, you address her as Miss Shirley, a true Southern Belle!), and Scotch Bonnet Steve.

He's a member here but hasn't been active for a few years. His often used handle is TigahB8....
 

L3vT0fS.jpg

I have to run, more to follow.... NECM

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