Jump to content


The 10th Annual Hot Pepper Awards Winners Announced!


Member Since 20 Jul 2016
Online Last Active Today, 08:47 AM

Topics I've Started

Ive got blooms/nodes/pods on all but......

19 June 2017 - 10:40 AM

My CCN Thai Giant Orange and its driving me nuts. The plant looks fine other than the leaves are somewhat dull. Not very shiny at all. Today i moved it into an area that will get more full sun. There are tons of spots that look like they are going to have nodes but still nada. CCNs website says its a 70-90day mid season producer so im scratching my head on this one.


Its in the same potting mix and given the same nutrients as all the others that are doing fine including other annuums. My Numex and Tabasco were lagging a bit too but now ithey are producing too.

Is this normal for MOAs?

15 June 2017 - 10:47 AM

Both my MOA Yellows have very wrinkled leaves. Only the oldest leaves look smoother. None of the other habs ive grown have looked like this. Pics from a older MOA thread here do look like mine but i just have to ask. Both of mine seemed to really struggle with cooler nights and didnt perk up until we got day time highs in the mid 90F range. My other MOA on the lower patio is still struggling but its in a coco coir/perlite mix.



Kimchi Stew DELUXE :D

06 June 2017 - 12:59 PM

About 50/50 fatty pork and thinly sliced beef marinated in mirin, fresh garlic, fresh red shallot, LKK soy sauce, black pepper, dark sesame oil and ginger


About 1/2-2/3 amount of old kimchi and radish/kohlrabi kimchi as meat...(with juice use more juice if you like it more sour)


1-2 tbs of gochujang for stirfrying the pork and kimchi. Added just before the stock goes in....It works well added to the marinade too


Gochugaru to taste but usually about 1-2 tbs. More if you don't use the paste.


Half a large white onion


5-6 green onions. Some added during cooking but most reserved for just before serving.


About a cup and a half of water from the 2nd rice rinsing. I usually use water from the 3rd rinse.


1 5gram packet of Riken no salt no msg anchovy and kelp stock bullion....this stuff is killer and a must try for other soups too.


A little dark sesame oil for very end of cooking.



Stirfry meat a few minutes till the pink is gone.

Add the pepper paste and stir fry a few more minutes

Add half the white onion or less and some of the green onion

Add the water from the rice rinsing and enough water to just barely cover the meat and kimchi...Bring to a boil

Add the Riken dashi stock powder and pepper powder


Lower heat slightly to a low boil for 10minutes

Add the rest of the white onion and cook until they are just about done enough to suit you.


(Taste and add a pinch of sugar if needed) It normally wont need any salt but it might depending on your kimchi and how much juice you used.


Add the rest of the green onion or reserve it for garnish

Add a drizzle of sesame oil. Stir and cover for a minute or two. Let it return to a boil.


Serve VERY HOT with short grain rice. :D



This one will have a little more fat than i normally make. The rice water helps with the added fat and gives the broth a thicker texture but not actually thickened like a typical beef type stew. Slightly longer cook time will bring out a more intense kimchi flavor in the stock too.

No cook lemon drop hot sauce

03 June 2017 - 01:49 PM

300gram lemon drops (frozen)

1/2 cup Korean brown rice vinegar

1/2 cup water

1/2 tbs lime juice

1 tsp salt

1/2 tsp sugar

1/2 tsp garlic powder

1/2 tsp onion powder


Blend the living snot out of it until fairly smooth and refrigerate for a week


After a week i will strain and bottle.


Fresh it tasted pretty good and kinda hot for a lemon drop hot sauce too. Nice bright yellow color




03 June 2017 - 12:07 PM

A brought one home today from the farmers market. I quick google search has some conflicting info about heat level but they seem to be corked and many pics are red. Overall it looks like a pretty nice variety.