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Jeffcontonio

Member Since 25 Aug 2016
Online Last Active Today, 08:32 PM

#1406268 Signup for 2016 United States seed train start date of Tuesday November 1st

Posted by Jeffcontonio on 12 January 2017 - 05:24 PM

Just wondering if the seed train was back on the tracks?


#1405637 Looking for Carolina Reaper Yellow seeds

Posted by Jeffcontonio on 11 January 2017 - 01:11 PM

My opinion (which means very little) is that the reaper is Not a primo, but it's genetics came from the primo.

But hey, opinions are like butt holes. Every one has one, and they often stink lol


#1404832 Tyler Farms

Posted by Jeffcontonio on 09 January 2017 - 01:20 AM

I'm thinking of how cool a peach reaper hot sauce would look! I can't wait for the warm weather to come.


#1396850 How to adjust heat level of fermented sauce?

Posted by Jeffcontonio on 16 December 2016 - 05:33 PM

I've started add just a hint of bell peppers to some of my ferments so it seems like I'm on the right track.
2rm6p87.jpg


#1396751 How to adjust heat level of fermented sauce?

Posted by Jeffcontonio on 16 December 2016 - 12:28 PM

So I got a couple ferments in the works, and in the past I've just added a little vinegar and blended it up. The problem is it's borderline too hot. How can I adjust that? More water or vinegar and a thickener?


#1395570 Signup for 2016 United States seed train start date of Tuesday November 1st

Posted by Jeffcontonio on 12 December 2016 - 04:43 PM

I'm not too worried. Good things come to those who are patient!

I am excited to add a bunch of goodies though as I pass it down the line! I plan to add over 150 seeds, dried pods, and some super hot pepper extract!
And maybe some powder too.


#1394801 Signup for 2016 United States seed train start date of Tuesday November 1st

Posted by Jeffcontonio on 10 December 2016 - 02:51 PM

They are open sundays in December. (Not all locations participate though)


#1394792 Adding cauliflower to increase viscosity?

Posted by Jeffcontonio on 10 December 2016 - 02:42 PM

I'm thinking like 1/2 cup chopped parsnip for a half gallon batch. Just to add a little flavor and body but not take away from the garlic.
Ya, I'm going to scratch the cauliflower idea. It was just a thought, but there seems to be more risk than rewards.


#1388590 Signup for 2016 United States seed train start date of Tuesday November 1st

Posted by Jeffcontonio on 18 November 2016 - 12:44 PM

I guess in a pinch you could use 2 flat rate boxes in a non padded envelope.

They have always had them when I asked though. It must vary depending on which post office you use.


#1387857 Signup for 2016 United States seed train start date of Tuesday November 1st

Posted by Jeffcontonio on 15 November 2016 - 04:17 PM

I have used them often. Sometimes you have to ask for them, they usually have them in stock. They cost $6.80 to mail.
http://www.striperso.../61/id/1714002/


#1387755 (Almost) Free Newbie SFRB Offer - Just pay postage - 5 avail

Posted by Jeffcontonio on 15 November 2016 - 09:23 AM

May I claim one?


#1384267 Spicewood saucy sauceworks

Posted by Jeffcontonio on 05 November 2016 - 01:13 PM

5yrbbt.jpg

 

 

Here's a video review of a sauce I had the pleasure of trying. Please check it out. It's my first time ever doing a review so go easy on me. Don't mind the lighting and glare off my bald head lol.




#1381106 The hottest small pepper?

Posted by Jeffcontonio on 25 October 2016 - 10:28 PM

"White bullet" habanero. I haven't had an opportunity to try those yet


#1380985 The hottest small pepper?

Posted by Jeffcontonio on 25 October 2016 - 02:43 PM

Nagabon jolokia. Great flavor and heat.
149waht.jpg


#1380453 Pay it forward- free seeds

Posted by Jeffcontonio on 23 October 2016 - 03:40 PM

Thanks mangochilli,
I just really enjoy the hobby. If I can help someone new get into it, that's a big plus.