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The 11th Annual Hot Pepper Awards ACCEPTING ENTRIES!


Member Since 24 Jul 2016
Online Last Active Today, 03:33 PM

#1503360 [2017] If you could only grow one pepper.. which would you select?

Posted by DWB on 04 November 2017 - 09:31 PM

A yellow one.

#1501534 How early is to early to start growing?

Posted by DWB on 27 October 2017 - 08:55 AM

I started my first seeds late in November last year. Those plants started giving me pods early in July.

#1500967 The most amazing kimchi recipe known to man!

Posted by DWB on 24 October 2017 - 07:54 PM

I've never had kimchi but I do make some no-name cabbage salad that I think is great. It's one of my staple foods. The recipe has been handed down in my family forever. I remember my aunt fed it to me when I spent weekends with them at their lake cottage when I was 5 years old.


I don't know if it's fermented but I know it's supposed to last forever being pickled in vinegar. The bad thing is it never lasts that long so I make it pretty often. The good thing is it's dirt simple. Quick and easy to make and ready to eat the next day. I made a new batch today so I'll post up the info and a picture.


2 quarts of cabbage or slaw mix

2 sweet onions

a bunch of red, yellow, orange sweet peppers


1 pint vinegar. I like to use the cider vinegar.

1½ tsp celery seed

1½ tsp mustard seed

1½ tsp salt

1½ tsp turmeric

the original recipe calls for 2½ cups of sugar. I use a half cup


Cook the sauce to a boil and pour over the vegetables. Marinate at least 12 hours.


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#1500911 [Oct 23] What are you working on this week?

Posted by DWB on 24 October 2017 - 03:32 PM

Making the tough choices on who goes into the hillbilly winter shelter and who gets left out in the cold.

#1500448 Mills And Dehydrators

Posted by DWB on 22 October 2017 - 01:49 PM

I have an old Italian Tre Spade burr grinder that works very well for grinding dried pods.  It's copper and wood. The grinder mechanism is some sort of dark mystery metal that hasn't rusted in the 30 years I've owned it.  No noise and no pepper dust pollution. I use one glove to cover my thumb and crunch the dried pods down to the burr. It's fairly quick work.





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#1500255 Trying to make peperspray

Posted by DWB on 21 October 2017 - 12:58 PM

Consider this outline used by one manufacturer.


Capsaicin Crystal Production Flow Chart


Raw Material Cleaning & Drying

Raw Material Crushing (40-60 Mesh)

Granulation (Dia 4-6MM )

Extraction with Ethanol ( Recycle the Solvent )


Decolorization Saponification Crystallization

Spray Drying




#1499644 Most flavorful peppers?

Posted by DWB on 18 October 2017 - 10:05 PM

You say you want something that "won't burn your face off," but then list Nagabrains?! :shocked:

Your tolerance must be through the roof :rofl:

I was gonna say Manzanos, Bahamian Goats, and Chocolate Scotch Bonnets, lol


Haha. I grow some very sweet yellow naga brain strain. They're delicious and hot but not that hot. Of course, I may have a busted tolerance :fireball:  For me, a big one is just about the right size sliced up on a sandwich.

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#1498757 Very spicy lime garlic salt

Posted by DWB on 14 October 2017 - 09:51 PM

No more manual labor to prepare my salt for shaking. I bought an open box set of these ceramic grinders for $11 on ebay. They work like a champ with my spicy salt. The Acacia wood handles look nice.



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#1497856 Powder Loses Strength Over Time?

Posted by DWB on 11 October 2017 - 08:04 AM

On Fatalii: It was my fault.  I did not think about the holiday weekend delaying the mail.  So instead of just Sunday, they sat for Sunday and Monday.   If you would like an apology box, send an email off to my wife Aimee@OurDomain.com (spam fighting thing).  Just tell her I said to write.


It's okay. I didn't think you'd even send them until this week since I read something about you were running days behind. The main objective was getting some seeds and drying the pods for powder.

#1497750 Powder Loses Strength Over Time?

Posted by DWB on 10 October 2017 - 04:14 PM


I just thought, I'll bet they sell these at Walmart next to normal salt and pepper shakers.


Good luck finding anything like that in a store. I can't even find capped shakers in normal stores or stores like Old Time Pottery or BB&B that have a more diverse array of kitchen crap. I buy spice bottles and dump/consolidate the contents to re purpose the bottles for my ground pepper.


The box of Yellow Fatalii arrived just now. Thanks. Only a few bad ones in spite of four days in the box. I love Yellow Fatalii. I'm gonna grow me some next year.


#1497655 Powder Loses Strength Over Time?

Posted by DWB on 10 October 2017 - 08:48 AM

Gotta be the odd man out.  The more surface area a thing has, the faster it will oxidize.  I think best to store as whole pods and grind them up as needed.  So I am going to go with it depends on how it was stored.  If it is in a vacuum sealed container or if you tossed an O2 eater in the bag I a sure it is good for six months.  But if it fills a quarter of a mason jar and the rest is O2 maybe not so much.  Even worse if its in the light or if it gets warm.  I think those things speed up the process.





I agree. Although I grind only enough to last a month or so, I think powder will degrade a lot faster than dried pods and the conditions of storage are important. For long term storage, I've always liked vacuum packing (seal a meal) and storing in the dark, below 65° F. I've successfully stored habanero for many years this way.


Mason jars of whole pods (non-vacuum) stored in these cool, dark conditions always appear to be just fine after a year.


#1497590 [Oct 9] What are you working on this week?

Posted by DWB on 09 October 2017 - 09:47 PM

We had a hurricane so I hauled all of my 30-something pots to a protected porch and stuffed them closely together for support. The plants all did well but getting them apart again was a beatch. Many leaves, flowers and unripened pods fell off during the untanglement.


At least we had no fire. Good luck hogleg. It looks rough out there.

#1491164 Attempting to root a broken branch aeroponics

Posted by DWB on 13 September 2017 - 04:05 PM

Easy deal. I had to make my plants smaller to fit in my winter shelter last year. I trimmed off branches that wouldn't fit. Some had pods in various stages of ripening. I didn't want to waste them or eat them before ripening so I stuck those branches in a plastic pitcher and put it on a south facing windowsill in the kitchen. The pods ripened and I ate them. The branches kept growing leaves and flowering and made more tiny pods. I ate those too. I changed the water once in a while and the sticks eventually grew roots. In the spring, I planted them in pots. Now I have four nice big clones that have been giving me more peppers since July.

#1489965 Growing year round in USDA Zone 10a?

Posted by DWB on 08 September 2017 - 02:54 PM

I had about 30 plants in my hillbilly winter shelter. It's roughly 4x4x4 and attached to the south side of my pump house. With  thermal blankets, 4x40w incandescents kept it above 50 even when the outside temp was in the 20's. I made a thread about this contraption last year but all my pictures were dumped out of the photobucket.

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#1489929 I LOVE black beans soooooo

Posted by DWB on 08 September 2017 - 12:47 PM

Every week I use grass fed beef, regular black beans, refried black beans, vidalia onion, garlic, celery, sweet peppers, superhot peppers and my scorpioreaper pepper powder, tomatoes, grass fed butter, pink salt and a little bit of beef stock to make me a big batch of one of my staple foods. I leave it cooking slow all day. Then I eat some every day. It's good straight out of the fridge and stereotypically eating it out of the container over the sink :P


Edit: I forgot to list the carrots.