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ShowMeDaSauce

Member Since 20 Jul 2016
Online Last Active Today, 10:44 AM

#1576577 What are you adding to next years grow?

Posted by ShowMeDaSauce on Today, 09:58 AM

Seems like I keep adding to this when it's not really realistic, but I just had my first baccatum yesterday and I'd really like to add more of those next year.

 

Ive grown Aji Cito and Lemon Drops. Both were very good producers. Blossom end is way sweeter and milder than the stem end. Both make an exception hot sauce but for fresh the Starfish is wonderful if you want milder.

 

The really funny part is 2 local guys at the farmers market offered lemon drops this year. So if i want some its no biggie :D




#1576175 Harvest

Posted by ShowMeDaSauce on 18 August 2018 - 11:56 AM

I got to sample a ripe Tekne Dolmasi today from Pepperlover seeds. What a SUPER tasty sweet pepper. It tastes sorta like a sweet red bell but has something else going on. More fruity and crazy sweet. Hint of acid, almost a citrus. Its something ive noticed from a few middle eastern peppers. Almost hard to describe other than mildly acidic. No heat i could detect on the stem end.




#1575759 Coolest Ripening Pics...

Posted by ShowMeDaSauce on 16 August 2018 - 12:34 AM

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#1575614 TheGreenChileMonster 2018

Posted by ShowMeDaSauce on 15 August 2018 - 10:08 AM

For its size, the Arnaucho has been one of my better producers. Super heat tolerant too. First couple ripe pods were a tad slow. They do take awhile to ripen but not real bad. Looks really cool when its loaded with pods in various stages of ripening. I prefer them ripe to roughly a week after ripe.




#1575386 What are you adding to next years grow?

Posted by ShowMeDaSauce on 14 August 2018 - 08:58 AM

I would give MWCH's MOA reds a shot. Ive probably gotten 2 gallon freezer bags worth already for 2 plants. My 5 Dreadies are now in full gear ripening. They might produce more per plant. Hard to say since ive got more of them. The MOAs took off early and grew faster. I would like to try TFMs but both of these are just fine.




#1575269 What are you adding to next years grow?

Posted by ShowMeDaSauce on 13 August 2018 - 03:17 PM

Midwest Chileheads

White Hot Peppers

Puckerbutt Pepper Company

Refining Fire Chiles

Chile Plants aka Cross Country Nurseries.

 

 

Plenty more good ones out there too but i would imagine later season you will see more in stock at Pepperlover. She has a great selection of middle eastern peppers.




#1575248 [Aug 13] What are you working on this week?

Posted by ShowMeDaSauce on 13 August 2018 - 12:05 PM

Drying peppas

Freezing peppas

 

Might make some birria with beef shanks and trimmed beef brisket or chuck.

 

Need a few things at the market and hardware store.

 

Mental note....dan dan mian with fresh Sichuan peppers is far worse leaving than arriving. :D




#1575244 Preservation thread

Posted by ShowMeDaSauce on 13 August 2018 - 11:45 AM

This arrived today. Rather disappointed the top is solid and there is no bottom hanger. I cant flip it over or secure the bottom so the wind wont move it as much. Tons of drying space though. 6-2ft round layers. Roughly 2714.28 square inches/18.85sqft of drying area.
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#1575235 Are these eggs good or bad?

Posted by ShowMeDaSauce on 13 August 2018 - 10:50 AM

When the horse flies/deer flies are bad on the Meramec river its a nightmare. There is no running away when you are standing in waste deep water fishing for smallies. Your only option is to swat them after they land on you. Hope you are fast enough to not get bit. They can bite through a t-shirt. On the gravel bar its not as bad. Your hands are not full and you can move faster. We started getting those paddles with a rubber band and ball attached as swatter. Small rackets work really well too but they are not easy to carry while wading or cheap.

 

We see them mostly at the peak of the summer heat and during the hottest time of the day. They dont give up when they have decided you are LUNCH.




#1575225 What are you adding to next years grow?

Posted by ShowMeDaSauce on 13 August 2018 - 10:14 AM

Some of mine are partial replacements. I simply cant use 5 plants worth of Dreadies and next year will be the last in my search for a "better jalapeno". It would be nice to have a heirloom that is as good as the mucho nacho and chichimeca. I like to sample something new each year just to see if its worth a permanent spot. Brazilian Starfish and Aleppo earned those spots this year. Never been a huge fan of super hots but i have enjoyed the ghost this year.

 

I never grew anything hot in peach or brown. Ran out of time and space this year for the browns. I completely forgot about Sugar Rush Peach until it was too late. That is part of the reason i started this topic...to remind me. :D




#1575066 What was the last spicy meal you cooked?

Posted by ShowMeDaSauce on 12 August 2018 - 02:09 PM

Had to do this again with some homemade ingredients.

 

1 Tbs reduced sodium soy sauce

1 Tbs Fresh Thyme brand sesame paste...tahini...whatever :D

1 Tbs LaoGanMa Spicy Chili Crisp

1 Tbs homemade hot oil (made with peanut oil)

1 Tbs no salt added chicken bone broth

1 Tbs broth from cooking the pork a few days ago

2 Tsp of my best 5yr Chinese black vinegar

1/2 Tsp Korean pepper flakes

Pinch of sugar

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Sichuan pepper from the garden, homemade fermented mustard greens and fermented nappa (both blanched)

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Freakin stellar!!!

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#1575050 Are these eggs good or bad?

Posted by ShowMeDaSauce on 12 August 2018 - 12:41 PM

Yes, deer flies or horse flies are horrible. The bite is quite painful. They are ruthless and a royal PITA to swat.




#1575025 Are these eggs good or bad?

Posted by ShowMeDaSauce on 12 August 2018 - 11:18 AM

Deer Fly eggs




#1575014 High vinegar low pH sauce

Posted by ShowMeDaSauce on 12 August 2018 - 10:40 AM

Pops likes hot vinegar and asked me to make a sauce with extra vinegar. So im thinking

 

70/30 Rolands White Wine Dry and Crisp (7%)/water

Some dried peppers i got going to avoid adding additional liquid. 1-2 ghosts, red bonnets, Arnaucho and whatever else is on the drying plate. Forgot atm.

Granulated garlic and onion flakes.

 

Probably much thinner than i normally make but its what he wants. Plus it should be stable without refrigeration?




#1575008 Chocolate varieties

Posted by ShowMeDaSauce on 12 August 2018 - 10:31 AM

Quite often a hot sauce needs a little time in the fridge to shine. Ive seen huge improvements within a week or so.