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The 11th Annual Hot Pepper Awards - WINNERS ANNOUNCED!

Jubnat

Member Since 12 Aug 2016
Offline Last Active Yesterday, 10:05 PM

#1561032 Harvest

Posted by Jubnat on Yesterday, 09:26 PM

I mean an estimate on average amount of pods a season. Sorry, I didn't specify. Lol


Between 12 and 200.


#1560810 Sliced super hots for nachos? Any Ideas?

Posted by Jubnat on 17 June 2018 - 09:52 PM

Man...try anything and everything you can get. Thinly sliced fresh peppers are my favorite, from mild to superhot. A lot people aren't into the raw, chinense, fresh flavor, but I f**king love it. Floral, fruity, or otherwise, fresh peppers are where it's at for me.

So, yeah...it's hard to say exactly. Just try anything you can get your hands on. As far as superhots, last year I was really enjoying 7-Pots and King B.O.C from the garden.


#1560551 Best peppers for powder???

Posted by Jubnat on 16 June 2018 - 10:16 PM

I can see it not being for everyones palate. What turned me on to it was the uses in Mediterranean cuisine but then I started adding it to my competition chili recipe because of the raisin undertones that it adds. I always heard of guys adding actual raisins to their recipes and when I found a dried flake that actually had raisin like qualities to it, I started using it and it works great. I love it in white sauce for pasta too. I think the reason you might find it leathery is because a lot of the commercial stuff from syria and turkey is only partially dehydrated leaving it somewhat "oily" in texture. I dehydrate mine all the way.


I've had both commercially made Aleppo and Urfa Biber recently, and the Urfa Biber is definitely what you need to be using. It had a lot of that raisin, tobacco like flavor I think you're looking for. I haven't had home grown Aleppo yet, but the mass produced stuff doesn't really taste like anything at all.


#1557513 Growdown Throwdown 2018 Yellow Brain Strain!

Posted by Jubnat on 02 June 2018 - 09:38 PM

I was wondering if others were having a similar situation! Most of my current pods (about 3/4 of them) are really smooth and kinda misshapen, but there is one that looks okay - wrinkled at least. I assume once things get going everything will tighten up and become more uniform


Sent from my iPhone using Tapatalk


Yeah, I never judge a plant by the first handful of pods it puts out, sometimes they're just small and misshapen. This is not always the case, but it happens sometimes. And late in the season too, during winter...I'll get a few 7-pots that look like habs....maybe I should play a prank on someone with those


#1557506 hello and greetings from South Carolina

Posted by Jubnat on 02 June 2018 - 09:31 PM

Prove it


#1557046 They kinda taste the same

Posted by Jubnat on 31 May 2018 - 09:55 PM

Oh, dang... The pods in the pics look like Jamaican Mushroom Pepper....


Oh yeah, I've bought fake Scotch Bonnets like those at the grocery store, definitely an annuum.


#1555721 For those of you with deep pockets and a desire for change

Posted by Jubnat on 25 May 2018 - 09:48 PM

i'd charge that much just for having to sit there and pick that many. 


Yeah, I've got a bunch of volunteers this year, because I got tired of picking them at the end of the season last year and just let them rot.


#1555443 Genetikx 2018

Posted by Jubnat on 24 May 2018 - 09:13 PM

Looking good! Cool van


#1554824 Weird Pepper Plant

Posted by Jubnat on 22 May 2018 - 10:20 AM

+1 on the amaranth.  Very common weed around here, I think they call it pigweed.

 

Whatever it is, it is 100% not a pepper.  Sorry.

Probably got mixed up in your soil or just seeded into it after you planted your pepper seeds.




#1554764 Here's My Growlist 2018 & a Few Pixs.

Posted by Jubnat on 21 May 2018 - 10:25 PM

Nice! I'm excited to see how some of these wilds play out


#1554696 New guy to growing peppers

Posted by Jubnat on 21 May 2018 - 05:14 PM

Welcome, and good luck!
You got some good starter varieties


#1554484 Aji Lemondrop x Burning Bush Habanero (Baccatum x Chinense)

Posted by Jubnat on 20 May 2018 - 09:27 PM

I had the biggest issue with Aji Omni color X Moa bonnet Yellow. The F1 pods produced if I was lucky 1 seed each. Thankfully I did manage to get a few to germinate this year. I have 3 plants going and a few other very select individuals have some going as well. 


I'm afraid that's what I'm going to run into this year. I have a few dozen crosses growing that I made last year. Most are chinense, but quite a few are chinense X baccatum, and a couple chinense X annuum.

I understand that's just part of the gig. I already had a good handful fail to germinate. Most of them were a chinense X Bolsa de Dulce.
But, I'm growing so many, that if they all end up healthy, with plentiful healthy seeds, I won't be able to handle it all!


#1553235 Hot fill questions?

Posted by Jubnat on 15 May 2018 - 09:27 AM

You should get a vacuum by hot filling.  As the sauce cools, it will shrink in volume, creating a vacuum.




#1553183 Growing Jalapenos - when to transplant & fertilizing question

Posted by Jubnat on 14 May 2018 - 09:11 PM

I'd start them on a super diluted dose of liquid ferts...  Or on 1/4 strength liquid fish.
 
As an alternative, if you have access to rabbit poo, just make a tea out of that, and dilute it 20:1 with your normal waterings, until they get about 5-7 sets of full leaves.  Then, full strength ferts.


Whoa...solid7, you're back


#1552442 Bottling & Preserving a Peri Peri Sauce Recipe

Posted by Jubnat on 10 May 2018 - 08:41 PM

But, how are things like mayo and salad dressing shelf stable?  Isn't it all to do with ph, especially since you can't hot process mayo