ShowMeDaSauce

Refried beans seasoned with aji panca and Aleppo powder blend. A little bacon crumbles some cheez and a splash of some Marie Sharps smoked hab sauce i doctored up with bonnets.

Both my Mucho Nachos cranked out pods all the way into early October before it slowed way down. Plants got really big last year and i got more than i could eat fresh. I got loads of ripe ones too.

Yup that's TB! I see a bullet and a man purse.

Dont forget the "man bun"

That pic was supposed to be OUR little secret.

2 Mini Red Rocotos i started late last year. TGCM seeds. I got 1 pod that was orange instead of red so we will just have to see what it produces this year.

Trimmed back the girls again. One of these might be something else though. The 1 pod i got earlier was orange and fully ripe but the shape was just like a mini red. It was quite hot too.

Samyang Kalguksu.

I only added gochugaru mixed with a little Japanese sesame oil and meat from a chicken thigh. Its pretty low on heat compared to most of the Samyang ramyun.

Good Havarti was my first major experience with imported cheese. When i was young my dad was part of a Cheese Lovers mail order club. We got a double cream Danish Havarti that was insane. Been hooked on it ever since but ive never found a domestic that was as good. Ive tried several from eastern Europe though that were really good. Russia or the Ukraine has a cheese that is very similar. German Butterkaise is really close too.

Not a big oyster fan but they are damn tasty fried with hot sauce.

You can boil your "mash" first either from dried or fresh but you will need a source of lacto bacteria after heating/cooling it. Ive done it a couple times and it worked fine. You really dont need to boil it though. Just enough heat to pasteurize is fine. Then start with a quality lacto culture for the ferment.

This year is the last for trying lots of jala varieties. I really want to settle in on one and the Mucho Nacho has beat them all so far. Zapotec gets its shot this year. Biker Billy was nice but frankly i just dont see the hype. Production wasnt even close to the Mucho Nacho. It had a slight edge on flavor.

Some have already earned a permanent spot like the Aleppo, Aji Panca and Antep Aci Dolma. Several i dont have listed will return next year just because i dont have room this year.

Last shot at pubes. They grow fine here but production just sucks. Nights are too hot during the summer is my guess. So i started a couple super early and Aji Oro is supposed to like the heat.

No more common habs for me....Bonnets all the way now. Both Dreadies and MWCH MOA reds cranked out the pods last year. I just dont have room for both this year and really wanted to try the TFMs.

Pops wanted some supers and im gunna be rushed for time just germinating what i already had planned. I had to try the JPGS and a brown or chocolate bhut after such good results with a ghost last year. So some CCN seedlings made it in at the last minute. I was gunna pass and grow everything from seeds except Mucho Nacho.

Well its gunna be the first year devoting more space to Ghost level heat and above. In the past i just grew a couple as novelties but there are a couple that sounded interesting to try.

Hotter than habs

Jays Peach Ghost Scorpion from RFC seeds 2-3 plants

Brown Bhuts from Trents seeds. Supposed to be rather nasty from his older open pollinated Pepperlover seed stock. 4 plants

Naglah Brown from MWCH seeds. 1-2 plants

C.Reaper CCN strain seedlings. 2 plants

Dragons Breath CCN seedlings supposed to be Pepperlover strain? 2 plants

11-13 plants planned

Hab heat level

TFM bonnets from Trents seeds 2-3 plants

P Dreadies from TGCM and maybe some from my select pods too. 3-4 plants

5-7 plants planned

Pubes

Mini Red rocoto from TGCM seeds. Plants i started late last year. 2 plants

AJi Oro from seed trade. 2-3 plants

4-5 plants planned

Mild to medium annuums

Zapotec jalapeno from RFC seeds 3-4 plants

Mucho Nacho from Bonnie seedlings 2 plants

Aleppo from Ed's seeds and maybe my own too. 4 plants

Antep Aci Dolma from my seeds 2 plants

Thunder Mountain Longhorn from RFC seeds 2 plants

Hot Banana from CCN seedlings 1 plant

Hot Wax from CCN seedlings 1 plant

NuMex Big Jim Heritadge from MWCH seeds 2 plants

Tekne Dolmasi from my seeds. These are awesome for a bell type. 2 plants

19-20 plants planned

Mild to medium baccatum

Sugar Rush Peach from RFC seeds 2-3 plants

Bolsa De Dulce from seed trade 2-3 plants

4-6 plants planned

Mild chinense

Aji Panca from my seeds. Seeds are from CCN seedling last year. LOVED this pepper.

4 plants planned

So nearly half should be close to hab heat or above and way more hotter than habs ive put any effort into before. Last year i did a a fair amount of bonnets and just loved the plants this time. REALLY liked the cheap ghost seedling i got too. I figured this year i would lean towards more in the "super" range and see how it goes. Then for 2020 settle back into varieties i really enjoyed from the last 3 years.

Love this little Korean market. They used to have a cafe attached and the food was sorta cheap vs others. Now they mainly just sell a few banchans made in house and they always have this gimbap. The kind i really like is super hit and miss since the cafe closed.

I got lucky and they had 1 more package of 2yr old kimchi. They seem to almost freak when i grab stuff like that. A half gallon of regular kimchi is just a buck more vs this tiny pack but it just aint the same in stew. I aint waiting months for it to get as ripe as i like for stew either They just crack a huge smile and nod when i tell them i want some good kimchi stew NOW. This is also the only place i can find that sells Lotte brand mirin. Sweet cooking sake with no salt added. Made in Korea but its very similar to Japanese mirin. Under $10 for a big bottle.

Sijang Tongdak and Gimbap. Could not decided what i wanted for lunch yesterday. Ive been craving both and the market had both sooo....

Market fried chicken and Korean sushi made with fish cake, sweet pickled radish, carrot and egg. Culinaria tabasco/habanero hot sauce off camera i got for about 80cents....Not bad at all for damn cheap hot sauce.

Indian comfort food. I adore butter chicken with paneer. This is a cheap prepackaged MTR brand paneer makhani with leftover rotisserie chicken leg quarters. Extra garam masala and a healthy shot of home grown Aleppo powder....Turned out great for a no mess meal.

Served it up with some Tasty Bites jasmine rice. 90sec to microwave the rice and let it set for the 3min it took to microwave the deboned chicken in the MTR makhani.