ShowMeDaSauce

Had to bump this after trying........

Kikkoman reduced sodium Tamari and Kikkoman gluten free soy sauce which is also basically a Tamari (no wheat soy sauce). I normally don't buy Kikkoman but i do get the reduced sodium occasionally just to cut back but both of these are fairly good and widely available.

WATER, SOYBEANS, SUGAR, SALT, VINEGAR, ALCOHOL, LACTIC ACID.

WATER, SOYBEANS, SALT, RICE, SUGAR.

Taquitos with Marie Sharps

Pineapple habanero slaw

Sunomono (Japanese cucumber salad) with a little wakame and red onion. Garnished with Korean pepper flakes.and a little bit more toasted sesame oil.

OK ok i didn't really cook the taquitos unless a microwave counts but i did make the sides from scratch. Cukes are from the garden and i added some homemade lemon drop powder to the slaw.

Yes it does. It should be at least 20% and upto nearly 30%

Calcium nitrate is the Nitrogen part of several commercial fertilizers. Its also very high in calcium

Had to taste a CCN Gochu this morning. One was kinda close to the dirt and i was curious. It was much hotter than i thought it would be. Upper jalapeno hot and very tasty.

Got everything on my list done except the kkakdugi and cleaning up after the home repairs.

Need to make some more coleslaw.

Picked about 7 cukes.....Mmmmm cucumbers and red onions with Roland Special Reserve dry white wine vinegar.

Nigel gave the Galapagos hab great reviews. Its on my list for next year for sure if i can find some plants or seeds.

Well it was just taking its own sweet time. There are some very small flowers or the beginning of flowers on in this morning. I did sprinkle a little Epsom salt on the soil when i moved it. Not sure if it helped since it was a very tiny amount. Color seems a tiny bit off still. Next watering i will give it some fertilizer.

Im growing the Beni this year. Hopefully they will be well under orange hab heat. Something about as hot as a upper end serrano and heavy chinense flavor would be really nice to find. I could make use of no heat or nearly no heat but the flavor would need to be exceptional. I love the flavor habs give to red meat curries.

It really isnt that bad. I would grow them here but its not really an option with our summer heat and season length. They are nice looking orange Manzanos.

Pretty much anything that isn't rare or baccatums. Quite a few are mislabeled. Many of them get really pricey..like nearly $20/lb for some of the supers. One Mexican market has Manzano for around $5/lb which isnt too terribly bad considering i cant find them fresh anywhere else.

What kills me though are the huge numbers of just really awful jalapenos. I mean no heat and poor flavor. Even the Mexican markets are spotty. Fresh Thyme market has been the only one that gets in good jalapenos and they are cheap. One market gets in Aji Dulce BUT they are never ripe. What a waste, the flavor is blah at best.

Wow, Semillas has some interesting varieties. Looks like a few Aji mid heat habs too.

Beni looking good

 
That stuff on the leaves is crud from a nearby cider tree.

 
7 Pot Yellow still really kicking butt.


 
Aji Cito is in high gear now too


 
Lemon drop from last years seed is looking stellar for its age.

 
CCN Lemon drops. Left in my usual mix and right is coco/perlite with CNS17 Grow....Not impressed with coco and the CNS17

 
Reverse angle

 
Patio group shot

 
Chichiimeca might be a winner

Ground plot group shot. Gochu, Numex64, Poblano, Mucho Nacho(cant see him behind the caged poblano), Lemon drop seedling and ChiChi

Newest member...Caribbean Red...Not sure this little guy will have enough time to produce.

Today was picture day so......

There have been 2-3 leaves that look like this for a couple weeks. They are a bit darker green and have odd spots on the center vein.

Looking better

Oops almost forgot. I need to make some Kkakdugi (Korean radish kimchi). I bought a Korean radish the other day at the market, Slightly better than daikon but both work well.