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Member Since 24 Jul 2016
Online Last Active Today, 03:02 PM

#1587253 Throwdown a Pumpkin

Posted by DWB on 14 October 2018 - 08:44 AM

The superfood pumpkin is a real hit around our house. A simple recipe, each pup gets 50 grams in each of their two daily meals. They love it.  :P  pumpkin recipe.jpg



#1586569 When to bring peppers indoors

Posted by DWB on 10 October 2018 - 04:29 PM

Peppers seem to be happiest over 50° but they'll be fine with lows of 40-45.

#1586517 When to bring peppers indoors

Posted by DWB on 10 October 2018 - 12:44 PM

They start suffering below 40°. Freeze will kill them.


Prune away. Stick the branches in buckets of water. Keep them warm and the pods will ripen. Change the water regularly and the branches will eventually grow roots so you can plant them again next year.

#1585074 Best peppers for powders?

Posted by DWB on 02 October 2018 - 02:05 PM

Two of my favorites are Yellow Fatalii and 7 Pot Douglah

#1585005 Pepper Harvest and Processing

Posted by DWB on 02 October 2018 - 06:04 AM

That is what I need to do, but all of my three freezers are constantly full and I can't find room for more pods :-(




I heard that. My pods go to a walk-in freezer at my friend's beef store.

#1584947 Pepper Harvest and Processing

Posted by DWB on 01 October 2018 - 05:27 PM


1) Wash and sanitize

2) De-stem

3) Split in half and quality inspect

4) Weigh and vacuum seal

5) Flash freeze

That's what I do but 5 pounds whips my ass.

#1584457 Your peppers aren't hot

Posted by DWB on 29 September 2018 - 10:00 AM

One of the hottest pepper experiences  I ever had was a jalapeño I got from a deli in the Bronx in 1979. I got two peppers to eat with my sandwich. The first one was good and as expected. The second was a freak of nature. It was so hot it gave me vertigo as I was driving on the BQE.

#1584324 www.LawrenceProduce.com

Posted by DWB on 28 September 2018 - 08:28 AM

After receiving orders totaling over 15 pounds, I'd like to say a thing or two about Lawrence Family Farms.


1) They have great peppers that are delivered quickly and in excellent condition. Minimal trimming is required to prepare for the freezer.


2) They offer very good prices on products and shipping.


3) The customer service provided by Trent  is amazing and he is an absolute pleasure to do business with.


I will definitely be buying again from this farm. Highly recommended.

#1584008 Keystone Harvest! Keystone Zombie White Ghost & Keystone "Crimson...

Posted by DWB on 26 September 2018 - 11:42 AM

60 peppers is a harvest? Why don't you just eat your peppers?

#1583840 Your peppers aren't hot

Posted by DWB on 25 September 2018 - 11:37 AM

Heheh, I'd pay good money to watch you eat one of my douglah.

#1583631 STEAK!!

Posted by DWB on 23 September 2018 - 08:24 PM

This one is better, you can see my 7 Pot Primo pepper infused salt scattered on everything.

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Yeah, I gotta get to work making more of my Very Spicy Lime Garlic Salt. Life is not right without the great salt.

#1583630 STEAK!!

Posted by DWB on 23 September 2018 - 08:15 PM

Prime grade, dry aged, grass fed Wagyu NY Strips rubbed with pink salt and black pepper. It's radical when the warm buttered steaks hit the 550° F+ cast irons but after 5 minutes of cook and 5 minutes of rest, these are beefsteak heaven.


The pups love it when dad cooks steaks in the cast irons.

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#1583263 Leaving the stems on peppers

Posted by DWB on 21 September 2018 - 08:52 PM

I pulled off over 40 grams of stems today. They haven't gone out to the compost yet. You want them? They're from reaper, douglah and fatalii.

#1582701 Freezigerator

Posted by DWB on 18 September 2018 - 06:49 PM

I was getting nervous about our 18 year old 15.2 cf Whirlpool freezer and I was getting real tired of defrosting it so I got a new 17.7 cf frost-free Whirlpool. After debating with myself over what to do with the old one, I decided to convert it to a refrigerator.

I bought an external Century Digital Cooling Thermostat Controller for $19 delivered. I also got a dual zone AcuRite Refrigerator / Freezer Wireless Digital Thermometer for $24 to make it easier to tame the thing and monitor performance of it now that it lives in an outdoor workshop room.


All in all, it works great. It only took a couple of days to get the settings dialed in to keep it at 37° F.  You have to find the right place to put the sensor to keep it at the temperature you want. When this thing is cooling to 37°, it burns less than 5¢ a day at our KWH rate. 


One drawback is it condenses moisture and drips from the upper coil. I thought I could help some of that with a quart sized calcium chloride moisture trap but they don't do very well at that low of a temperature. My workaround  is keep things sealed tightly or covered with 6 mil plastic sheet and leave the bottom drain open. I set it on 4x4's for enough altitude to direct the drain tube into a small flat pan underneath where condensate subsequently evaporates.


I'm not using it for much yet. So far just for storing a case of eggs for the dog food and thawing and brining big hunks of meat. I have a big ol' turkey in there preparing it for smoking this weekend. I may try dry aging some cheap brisket soon if I can find a huge one. The 75% humidity is just about right for that and for storing my pods before freezing or drying. The freezigerator also allows me to play with using the smaller kitchen refrigerator as a warmer "root cellar" for certain foods that do better at 55° than in the pantry. I'm happy with this contraption.


Edit: Another nice thing about the freezigerator is it takes only seconds to return it to duty as a freezer. Adds a lot of redundancy.

#1582520 STEAK!!

Posted by DWB on 17 September 2018 - 08:04 PM

Saturday night meal for me and my bride. Nicely marbled dry aged Wagyu Denver steaks, perfectly cut by my friend at our local beef store. Salt and pepper rub but I forgot the butter. Oh well. Cooked to rare, they were about as chewy as the warm butter I forgot to put on them. Excellent chow for $8 each.


Next picture the Sunday budget meal. Dry brined overnight with salt and pepper, then smoked with red oak and some charcoal to 200°. Falling apart tender and squirty juicy. This hunk of pig cost $1.54 per pound.



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