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

Topics I've Started

High vinegar low pH sauce

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?

What are you adding to next years grow?

11 August 2018 - 10:23 AM

Jay's Peach Ghost Scorpion

Sugar Rush Peach


I didn't get around to a brown or chocolate this year so

Naglah Brown (MWCH)

Scotch Bonnet Chocolate and/or 7 Pot Brown (MWCH)


Another Chinese pepper

Thunder Mountain Longhorn.


Something larger in yellow to replace Trinidad Perfume.

Larger variety of Aji Dulce or possibly Aji Jobito or ...rocotillo (chinense)

Not a Fords tursusu biber

09 August 2018 - 09:53 PM

A local guy brought me a few tiny seedlings earlier in the season. The Anteps look right. He also brought what he said were tursusu biber from Fords. 2 sprouts were in one peat pellet so i didnt think much about it until the pods looked much different. One looks just like the pic on Fords.


The other looks like this and all the pods grow upright. I got another pod off the plant i will post later. These are not mild. Probably as hot as most jalapenos, thick walls and very juicy. About the same size as a manzano but it is an annuum. Shape is a little similar too.


Curry Goat

07 August 2018 - 09:56 AM

This is really close to authentic Jamaican curried goat. The curry powder i used is a little different but has no added salt


Wash the goat meat in a little vinegar or lime juice and water. This will draw out some of the blood. Dont need to get overly fancy. Couple tbs of vinegar and a little water. Mix it up for a minute and rinse again with plain water.


A little over 2lbs of goat meat with a little bit of bone

2 Tbs myspicesage vadouvan curry powder.....really like this blend....add fresh thyme, ground ginger and ground allspice if using most other curry blends.

2 Tsp mild Korean pepper flakes since my curry powder is really mild.

Almost 3/4 cup of minced red onion

3 chopped scallions

1 Tbs minced garlic

1 Tbs soy sauce......not totally authentic but im omitting the salt.


Mix it all up and let it set in the fridge overnight. Make sure its all coated really well.



05 August 2018 - 01:35 PM



310grams of ripe Fresno

90grams of Bell of Gollu

35grams of Bell of Lebanon

13grams of Ghost

2 Tbs dehydrated onion flakes

1 Tsp granulated garlic

1 Tsp Cumin powder

1.5 Tsp coriander seeds

1 Tsp salt

1/2 Tsp chipotle powder

60/40 Water/ACV