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The 10th Annual Hot Pepper Awards Winners Announced!


Member Since 20 Jul 2016
Online Last Active Today, 02:16 PM

Topics I've Started

7 Pot Yellow and SB MOA Yellow

24 March 2017 - 03:53 PM

First time growing these and im curious how much light they prefer. 1 of the MOA Yellows will be in the ground and the other in a large pot. The 7 Pot will be in a large pot. I have room for 9 pots with drip irrigation and planned on putting all those near a fence that will block afternoon sun. I have room on my deck for a couple that will get full sun all day.


The small ground plot gets full sun most of the day and its small enough i can use a shade screen if needed.


So what is likely the best place for these? It can get pretty hot here by mid July and it can be brutal in August.

Cutting the cheese

15 March 2017 - 03:59 PM

This was spilling over on the grilled cheese thread so i thought it deserved its own thread. While picking up some double fermented soy sauce and Red Boat fish sauce i saw this at the market.


Grafton Village 1 year. I figured what the heck and took home a small block.



My first thought was DAMN, this is sharp for a 1year old cheddar. So much so that its a very dominant flavor. Nutty and sweet are in the back of the bus. Salt is on point though, just about perfect for my tastes. Buttery comes in 2nd in both flavor and mouth feel. Texture is good but you know right away its young or at least aged in conditions that are likely better suited for longer aging. The lack of "crystals" was slightly disappointing but not really expected from a 1 year that cost under $10/lb. Its well worth the money.


After eating a small block it left me wondering. I bet this would have been outstanding in a few more years. Grafton offers cheddar upto 5 years old. I didn't find their claim that it stands upto cheddar twice as old to be true for me. Ive had several 15month old that were easily better but they were also more expensive.


If you like a simple profile straight up sharp Vermont cheddar, there is certainly nothing wrong with this one. If you prefer a more complex flavor profile i think you will be somewhat disappointed, A couple ive tried from the Cabots Legacy collection easily have it beat in that regard and cost only slightly more.


Tandoori Chicken meet Chicken Tikka Masala

22 February 2017 - 01:52 PM

Well sort of.....


Chicken thighs are marinating now with a little rice bran oil and homemade tandoori masala. Its "sort of" because i skipped a critical part.....the yogurt. The reason i skipped it is because im going to partially cook the thighs on my new grill and then transfer them to a pan of tikka masala. The thighs will simmer in the tikka masala sauce with some onions, probably add some peas and paneer also....Have to double check the fridge.....might have something else that would be nice too.


I like to add 2 items to some of my masalas that are not in most of them, fried garlic and fried shallots. I think it turned out great so i made enough to try with the more traditional yogurt marinade, Mine wont turn out as red but i did add some annatto powder to help a little.


Yeah and you guessed it...no pics yet....Im such a tease. :D

I needed a table top model so....

17 February 2017 - 11:23 AM

I picked up one of these at Costco for $99


I think its a Nexgrill model #820-0007B but i cant find that part# on the box. I haven't even opened it yet to check the manual.


Did you like Beni Highlands?

13 February 2017 - 11:31 AM

This year i ordered some Beni Highlands from Chileplants. I wanted a earlier producer of "milder" yellow habs. This one appears to fit the bill. My orange habs last year did well but i wanted yellow and a tad less heat. The plan is for sauce and powder. Also as a "filler" for a 7 Pot Yellow sauce.


Im hoping they will be a worthy addition to the Scotch Bonnet Yellow MOA and 7 Pot Yellow. All the heat levels should be well covered?