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Thegreenchilemonster

Member Since 22 Sep 2015
Offline Last Active Today, 10:56 AM

Posts I've Made

In Topic: Thegreenchilemonster Cooks For Three

Yesterday, 10:53 PM

Pan fried pampano dusted with peach ghost salt, steamed beets, and a steamed artichoke.

In Topic: Show Us Your Pubes! Group GLOG From The Rocoto Giveaway

Yesterday, 10:15 PM

 
 
Hey Dale, a couple seasons ago Malarky sent me a Christmas card containing all manner of seed Pubescen, all or most giving you credit for origin. One of them was a Rocoto labeled Arequipeño. All my seed searches end in a page full of recipes, while Arequipa is a town in Peru. My Arequipeño OW is now a bloomin' idiot. Is my Arequipeño the same as Arequipa?

Yeah, Arequipeño just means from Arequipa. Arequipa is the home of the rocoto relleno, meaning it is one of the regional specialties of Arequipa. The Arequipeño seeds you have there are ones I have been growing for years, and were originally gifted to me by some friends that brought them from Arequipa, Perú. It is a very productive variety, and quite heat tolerant.

The hedge of Giant Red Arequipa Rocotos I am growing in this pic are from seeds sourced from Semillas La Palma. I figured I'd give it a shot this year with this strain, to see what is up with them. The Giant Yellow Arequipa rocotos from Semillas La Palma are not liking the heat here at all, and are getting fried crispy in the current 95-100 degree daily heat we are getting here right now.

In Topic: Show Us Your Pubes! Group GLOG From The Rocoto Giveaway

17 July 2019 - 07:37 AM

My Santa Natalia was dark red maybe is cross but the shape of pods is identical . Even the plant and leaves is the same.

I was expecting red as well, based on the pics I dug up on the Scandinavian pepper forums. We'll see what the final ripe color is, but I'm mostly hoping they are juicy and delicious.

I didn't get germination from the rest of the seedd you sent me, but I'll try them again next year.

In Topic: Thegreenchilemonster Cooks For Three

16 July 2019 - 11:18 PM

Littleneck clams cooked in a white wine/butter/aji limo broth, riccioli in a garlic cream sauce, and blistered garden shishitos dusted with sal parrillera and merkén.

In Topic: Being Crafty

16 July 2019 - 07:11 PM

Some Triple Orange Starfish straight from the tap at Aslin's new brewery. Sooo darn tasty, as always😀

Gotta love the Mind The Hop can art mural!

Anyone need the recipe for Double Orange Starfish?