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Member Since 09 Aug 2016
Offline Last Active Yesterday, 10:47 PM

#1597465 Perfect Bacon. VOTE!

Posted by stettoman on 10 December 2018 - 12:16 PM

There are only two slices of bacon there, isn't there.....?

#1597464 Perfect Bacon. VOTE!

Posted by stettoman on 10 December 2018 - 12:11 PM

I do 1 when doing my beans, let 'em cook into the sawce. My bean bacon is usually over 1/4" thick, close to side pork.


4 goes on the BLT, but I can eat burnt bacon all day as long as it isn't processed store-bought. 


As for #6, only one truth applies: You can throw undercooked bacon back into the pan, but you cannot un-overcook bacon.....

#1597463 Secret Satan 2018

Posted by stettoman on 10 December 2018 - 12:03 PM

The StettoParcel is on it's way!

#1597125 Chokecherry, maybe rhubarb too...

Posted by stettoman on 07 December 2018 - 08:27 PM

Heh, I spent my mortal life as a paint contractor, I may not know food grade, but I know 5 gallon bucuts.

I ask about a kit because it'd be nice having the parts without hunting them down one by one. I'm 15 miles from town and 50 from anything resembling a "brew store".

I appreciate the input, be careful what you offer....

#1597081 Chokecherry, maybe rhubarb too...

Posted by stettoman on 07 December 2018 - 04:39 PM

OK, definitely rhubarb too.


Hey, I've chatted with Reggie/WarrantMan a little concerning winemaking, and so far I know just enough to throw a couple of the words around as if I know what I'm talking about. Where I live we're blessed with an abundance of wild fruit and a couple of rhubarb bushes (yes, bushes). I've talked for years about getting into winemaking, and the bumper crop of chokecherry this season has me doing just a little more than talking, to the point where the Darlin' Bride has expressed a desire to buy me a "kit" for Christmas. Well cool....


Except neither of us really know where to start, there seems to be 735 "kits" of various capacities and inventories of parts and a price spectrum that kicks our asses. I know from Reggie that I'd need 2 carboys, which means an additional purchase because NOBODY sells a kit with more than one carboy...In fact I haven't seen an all-inclusive kit yet, though the verbage in almost every ad claims "everything you need"....I'd ask Reggie direct, but he does the po'boy method, I don't scrounge so good...


I think that all I really need is a brand name or a vender that avid hobbyists trust, I can take it from there. I'd like the first experience to lead to a second one....


Wild fruit types we got growing all over:









...and the rhubarb, one of the best self generating edibles out there.....




#1597033 Stetto-grow 2018: Takin' another run at it.

Posted by stettoman on 07 December 2018 - 10:20 AM

Any sign of roots yet?  Just wondering.....
On another note, we recently had some repairs to some hardscaping and additions to the landscape in our front yard.  The landscaper recommended "Milorganite" as an excellent slow release fertilizer, in addition to being a pretty good deer deterrent, saying they use it in their nursery and, in addition to a feeding station just outside the nursery, is enough to keep the deer from destroying their inventory.  He left me a big bag of the stuff, along with 30 small cotton bags filled with it to hang and place in the new plantings.
Since it's from your general neck of the woods, I was wondering if you'd heard of it and/or used it in your garden as fertilizer or deer repellent.

No and no. I did have a damping off incident with one cutting, but otherwise nothing has changed, no growth, no wilt, and no rooting. I read that this can go on for months.

Milorganite, never heard of it, but will now seek it out, thanks!

#1596874 Hatch chilie in jeopardy?

Posted by stettoman on 06 December 2018 - 12:06 PM



My guess is that Hatch chilies will grow just fine in the next valley over, and are probably OK in Colorado or further away.  But it wouldn't surprise me at all if growing them down here in South Alabama would be a whole different story.


I have pics somewhere of a crop of Anaheims of unknown variety I grew over ten years ago that easily reached seven feet tall by the first week of August. I've never been able to recreate that grow, the garden then was inside the perimeter of what was 100 years before the holding pen behind a long ago tore-down barn. I can remember the smell of barnyard coming out of the dirt when I tilled or watered.


Two points: It was zone 3 with a scant 3 month growing season, and I've wished ever since that I were smart enough to have saved seed from that crop (or the dirt from that garden).


They might grow a little different everywhere else, and they may not. But they will grow.

#1596723 Growdown Throwdown 2019 Sri Lanka - Chilli Red!

Posted by stettoman on 05 December 2018 - 01:52 PM

Haha, that's just what everyone called it in Sri Lanka... "Chilli" 


Plenty of people got these fresh this year in SFRB's! 


Yup, I got a shtanky hawt little booger....


I can only imagine what your mailbox looks like this week, Rich....and the look on your mailman's face! :rofl:

#1596717 Guru's Garden - Traveling the World in Search of Peppers

Posted by stettoman on 05 December 2018 - 12:53 PM

Going about 195°F for 12 hours or so. Venison neck roast with golden and red potatoes, mushroom, shallot, garlic, pink pepper corn, blue berries, bay leaf and rosemary, bathed in bourbon barrel aged red wine blend. To be served with crumbled goat cheese and a Romesco made from Almonds and ChokeCherry Rocoto Jam (from Stettoman)




Oh my, Rich! What a stupendous dish! PUH-LEEZE let us know how that beauty turned out...and not least how the jelly sauce complimented! It was suggested to me that I try a PDreadie/chokecherry jelly that I made last year be put to the jerk chicken or pork test, but I never did get around to it before the batch was gone. So far you and Reggie (Warrantman) are the only I know to use that Aji Oro/chokecherry on meat. I really gotta get cookin'!

#1596698 Hatch chilie in jeopardy?

Posted by stettoman on 05 December 2018 - 10:34 AM


This is from 2016. I used "leftover" seed from 4 different packs of seed, 4 different vendors, 4 different "varieties" of Anaheim. I know that one of them was Big Jim, forgot the rest. I estimate there were 20+ plants in 3 tight rows, all open pollinated. This basket is one of four harvested. It was an excellent season.

I have a sackful of seeds, if anyone wants or needs some, let me know. Hatch NM may be in jeopardy, but I don't think the peppers will be, at least not until the next Krakatoa....

#1596415 Karoo 2018/19 Glog African Adventure

Posted by stettoman on 03 December 2018 - 02:43 PM



........and mean.

You should see one eating a Moruga scorpion pod all on its own.


Funny how some/most/all birds lack receptors for capsaicin in their tongues, isn't it? Then again, they don't have the pleasure of a good shit fire, now do they....?

#1596414 Pimenta De Neyde x Bonda Ma Jacques

Posted by stettoman on 03 December 2018 - 02:38 PM

I've noticed the same thing about how well these guys handle the cold.


I've had a couple of nights in the mid-30s with a light frost.  Many of my other Chinense varieties dropped all their leaves.  But the PDN x BMJ just seemed to shrug it off.


Winter will get them eventually, but they'll have a little more time to ripen up those remaining pods.


If this is the case they should produce gangbusters in Zone 3!!

#1596163 Growdown Throwdown 2019 Sri Lanka - Chilli Red!

Posted by stettoman on 02 December 2018 - 02:37 PM

Ok, took a "nibble" out of a Sri Lanka Chili Red that Mr. MaGuru sent with his Aji Lemon Drop sauce.

HOOT! Scott was right, this gal has a bite! Tobasco-esque but hotter, these are going to be great for powder or a yummy sauce. Heat lingered about 10 minutes and dropped off quickly when it was done with me. No tears but I'm still sniffling 20 minutes later.

A good little pepper, it only had 8 seeds to surrender.

#1596019 Growdown Throwdown 2017 Aji Lemon Drop!

Posted by stettoman on 01 December 2018 - 03:58 PM

Hey, me too! Thanks Rich, that is so setting the standard! Maybe I do a small batch of chokecherry jelly with the YBS...I made a Papa Dreadie batch last year, it went FAST!

So we can pull our own seed for the Growdown next year? Kewl.....


#1595973 CaneDog - Off-Season Season 2018/19

Posted by stettoman on 01 December 2018 - 09:46 AM

Nice looking foliage. My window sill overwinters are starting to notice the shorters days and reacting accordingly. My LED overwinters are, except for some prolific flowering, staying somewhat dormant with very small leaves and nodes in a holding pattern. I used to have a nice 6' X 10' closet that would have been perfect, but was turned into a walk-in for the Mama's shoes...and purses...

Carry on, your grow is Stetto Approved!