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The 10th Annual Hot Pepper Awards Winners Announced!

Gorizza

Member Since 19 May 2017
Online Last Active Today, 04:38 PM

#1460046 weirdest issue i've come across - any thoughts?

Posted by Gorizza on Today, 09:10 AM

Awesome info all around, i've learnt a lesson for the future. Just to bring the post back to topic, i've decided to pull the plug on the plant. The alternate nutrients haven't had an effect and I dont think I have the time to play with it any longer. Thanks all!

 

Toss it outside and see what happens




#1459673 Grrrrr.... Complete Rip-Off!

Posted by Gorizza on Yesterday, 09:56 AM

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#1459487 Is there any reason i cant....

Posted by Gorizza on 23 May 2017 - 05:35 PM

The biggest difference with vegetables is always vine ripened. HUGE difference.

 

If you want to grow organic for what you perceive as a better flavor or just because you like it that's absolutely fine, more power too you.

I have a problem when you push organic as "healthier" than conventionally farmed foods. And if you try to scare people away from eating conventionally farmed fruits and vegetables, then we're going to have a big problem.




#1459486 Lighting & General Indoor Grow Info/Help Wanted!

Posted by Gorizza on 23 May 2017 - 05:30 PM

T8s can last quite some time and does NOT need changing every year,you are only running your lights once a year for like 8 weeks so you can get multiple seasons out of your t8s. 

 

Great point! My experience is 8 hours a day year round in a poorly ventilated aquarium lid over a heated tank. Those suckers drop the red off quickly in that environment.

 

I'm also interested to read about "florescent rebranded as T8." I assumed this was the case for all grow lights?

I'd love to see some PAR graph comparisons




#1459355 Lighting & General Indoor Grow Info/Help Wanted!

Posted by Gorizza on 23 May 2017 - 09:37 AM

- Are Aquarium lights suitable for growing under? I'm not planning on getting the plants to fruit under the lights, just to get them established before plant out.

-Would I need a heater in addition to the T8's? The temp inside rarely gets below 15 degrees, and never gets below 10.

 

I actually know a thing or two about aquarium lights as I have been working on a planted tank for a while now. That community has 2 parts, fresh and salt, and everything on the salt-water side is cooler and more expensive, but the lights aren't going to work for peppers, the PAR is all wrong.  They use way too much blue and no red at all.

 

Planted tank lights go either LED, Halogen, or just use T8s. I don't know anything about halogen, but it seems like expensive overkill.  Also, if you live in the US, the DEA will bust your door in looking for weed haha.

 

A lot of people have success with T8s but they can't grow some of the cooler stuff that needs really high light. Similar to how your plants will probably grow really slowly under them.  Also the light spectrum of fluorescent lights shifts over time, so you'll need to change the bulb every year or so to keep the reds in. I have a tank with fluorescent bulbs and I have to change them every 6 months because the heat speeds up the shift. Its expensive and stupid.

 

Which is why a lot of people (myself included) are making the move to LEDs. Most LED systems are only expensive because they are in nice mounts that fit right on a fish tank. You don't need any of that. They make some like this: Then there are ones like this:

41T7y%2Bp1R5L._AC_SL230_.jpgBut if you're going to do all that you should get one that actually has the spectrum that your plants are going to be able to use like this one:https://www.amazon.c.../dp/B01B4GQ6MO/

 

I overwintered my plants just fine with this light https://www.newegg.c...T4822-_-Product I got it on sale for like 12 bucks.

 

If you can afford to spend $100 dollars you can get a lot of stuff thats perfect for the job

 

HEATER: If I remember correctly, the temperature that matters the most is soil temperature, not foliage. So if you're working in a basement or somewhere with a cold floor you should invest in a heater




#1459221 Supplements

Posted by Gorizza on 22 May 2017 - 09:55 PM

I'm pretty new here but I've been doing Osmocote Plus and Vermi-all with decent success. I don't see nearly the production some of these cats get though.

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Fish emulsion seems to be very popular here!




#1459082 What about some Oak Aged Hot Sauce?

Posted by Gorizza on 22 May 2017 - 05:10 PM

I was about to suggest geen Sandia aged in wine barrels, but y'alls ideas are much better.

 

 

Nice!  Bourbon, beer, and maple syrup...now how about a batch aged in the fish sauce barrels?  That would be interesting.

 

Would it ferment correctly in the used fish sauce barrels? I don't really know much about the chemistry here.




#1458943 Borbhut landrace - possibly the hottest pepper ever recorded?

Posted by Gorizza on 22 May 2017 - 12:39 PM

well you already brought up the interspecific cross thing.  This paper sites an indian lab but the better citation is:

  • Bosland, P.W. and J.B. Baral. 2007. ‘Bhut Jolokia’—The World's Hottest Known Chile Pepper is a Putative Naturally Occurring Interspecific Hybrid. HortScience 42: 222-224
  • http://hortsci.ashsp...t/42/2/222.full

 

A weird wrench in this theory is some phylogenetic evidence that the indian super-hots split before the frutescens-chinense split. This discovery was published in 2012 and the same group submitted the new species name assamicum that same year.

  • Purkayastha, J., S.I. Alam, H.K. Gogoi and L. Singh. 2012. Capsicum assamicum sp. nov.(Solanaceae), from Assam, northeastern India. Ozean J. Appl. Sci. 5: 55-66.
  • Purkayastha, J., S.I. Alam, H.K. Gogoi, L. Singh and V. Veer. 2012. Molecular characterization of 'Bhut Jolokia' the hottest chilli. J Biosci 37: 757-768. doi:10.1007/s12038-012-9249-8.

But a literature analysis found, i think, not enough novel characteristics to define the new species, and the assamicum group lost footing and it didn't catch on.

  • Verma, P.K., K.K. Rawat, N. Das and B. Pradhan. 2013. A botanical enigma of India’s hottest chilli Bhoot Jolokia (Capsicum chinense Jacq). New York Science Journal 6: 49-51.

But! you described the placental tissue displacement. Does not this qualify as a novel characteristic? Could it possibly have evolved separately in both the trinidad and assam peppers? Somebody should find out!

  • Bosland, P.W., D. Coon and P.H. Cooke. 2015. Novel Formation of Ectopic (Nonplacental) Capsaicinoid Secreting Vesicles on Fruit Walls Explains the Morphological Mechanism for Super-hot Chile Peppers. Journal of the American Society for Horticultural Science 140: 253-256.

 




#1458940 [May 22] What are you working on this week?

Posted by Gorizza on 22 May 2017 - 12:16 PM

Just dealing with clouds and rain. We got 3 inches since the 20th and now this is coming

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I noticed a big boost in growth after the first night of it, but this is getting ridiculous for GA.

 

 

Other project is going to be re-potting this F2 population. I underestimated the germination rate :/

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#1458848 Most Overrated Spicy Products?

Posted by Gorizza on 22 May 2017 - 08:56 AM

The bottle of ''hot sauce'' you see at your typical mexican restaurant here in the USA. It has a picture of a mariachi guy on it. Tastes like taco sauce in high school.

 

Topatio! The stuff is pretty good, but if i'm at a mexican place I'll reach for El Yucateco first

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#1458671 Most Overrated Spicy Products?

Posted by Gorizza on 21 May 2017 - 06:57 PM

Pretty sure they put water from the local bay that they pump untreated sewage into in this stuff. By far the worst sauce I ever had, coulda sworn it had little bits of styrofoam in it too.

 

Hey, I've got a bottle of this stuff and don't mind it so much! It really gets the Habanero taste across more than a lot of other sauces I've had.

 

When I go to mexican places to get cantina tacos they always bring out an orange sauce and a green sauce in house bottles.  Sometimes the green sauce is guasacaca, sometimes its toma verde sauce, but if you're lucky its a habanero sauce that tastes like this.




#1458595 weirdest issue i've come across - any thoughts?

Posted by Gorizza on 21 May 2017 - 03:24 PM

Answer is likely simpler than you realize: "Saved from a birds chilli and germinated in January 2017. Chilli was from grocery store."

 

Stores sell mostly hybrid peppers, which are pollinated by hand. A hybrid's seeds will be therefor be missing one set of chromosomes, producing inferior, or in some cases, completely sterile plants.

 

Missing a set of chromosomes? Not sure what you mean by that. If it is an F2 it could have suffered some bizarre recombinations that could produce this no-flower phenotype, I've never heard of missing chromosomes in a diploid F2.

 

But you are right, it is likely that the chile from the store was a Hybrid produced from hand pollination at a seed company. I can't find any examples online of hybrid birds eye chilis, but the industry is bigger overseas and I'm not sure if I could find it either way.

 

The irradiation theory is also likely. Again, it is pretty likely that the pod was imported, and the US irradiates a lot of imported vegetables from Mexico, Vietnam, and Thailand where it could have been grown.




#1458582 Chicken!

Posted by Gorizza on 21 May 2017 - 02:56 PM

I forgot to take an after pic! but this is how I did jerk chicken yesterday

 

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Rubbed all up in there and marinated overnight in sauce was made from these products:

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I don't have any scotch bonnnets yet this season, or they would have gone in too.




#1458575 To Stake or to Cage, that is the question.

Posted by Gorizza on 21 May 2017 - 02:13 PM

Just got my tomatoes hooked up today.  You cn see some of my other babes too.

 

 

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#1458523 Most Overrated Spicy Products?

Posted by Gorizza on 21 May 2017 - 11:20 AM

I personally think the Huy Fong Sriracha is incredibly overrated, its just garlic ketchup! Also the entire Tobasco line tastes too weird for all the market share it has, whats up with that?

And the new black label El Yucateco tastes like garbage.

 

What are some sauces or products you think are overrated?