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The 11th Annual Hot Pepper Awards ACCEPTING ENTRIES!


Member Since 06 Aug 2017
Offline Last Active Today, 01:27 PM

#1505576 ok . .so about these hot ones. what do I do?

Posted by Chorizo857_62J on 17 November 2017 - 03:59 PM

I am growing several pimentos (mild) to use as a matrix with an occasional Red Bhut in the mix for heat.  Problem is the Red Bhuts are full size and should start ripening soon, and the pimento plants are juveniles about 2-inched high.  So I'll store the super-nasty hots over the winter/spring, or just go buy some red bells as mentioned above.  It's either that or weaponize them into pepper spray.

#1504940 Preserving Pepper in Vinegar

Posted by Chorizo857_62J on 13 November 2017 - 07:40 PM

Yeah, for a sauce I typically do a 50% vinegar and water mix, just because it is too tart, unless I'm just trying to make hot vinegar as a table condiment.  Not too much salt either, but since we boil bath them, it usually comes out nice.  I am after retaining as much pepper flavor as possible, but in the past, have come up with all sorts of wild results.  That's call Xperimenting.

#1504934 Kimchi Jjigae meet Yukgaejang!!

Posted by Chorizo857_62J on 13 November 2017 - 07:27 PM

I have really had the itch to make some kimchi lately, but finding the ingredients makes it challenging.  Could not find fish sauce, Korean cabbage, radishes at the local "regular" super market.  I am more of a meat/seafood/beef guy anyway, and the better half does not like spicy food, so smaller quantities and more for me!  The beef idea intrigues me.  It looks absolutely wonderful...now I'm going to have to hit the fridge.

#1504928 [Nov 13] What are you working on this week?

Posted by Chorizo857_62J on 13 November 2017 - 07:15 PM

Starting seedlings for orange/red Habaneros, yellow Scotch Bonnets (from farmer's market), red pimentos ( mild to take the edge off), and red chili peppers (medium with meaty pods). I started a batch of Habaneros and Pimentos a month earlier, then built a frost box for protection (Plan A).  It worked great when we had a frost.  Then I had to leave for work the next day and forgot to prop the lid open. Can you say steamed vegetables?  Thus, after 50% mortality from one dumb day, starting over on sprouts.  I have some survivors of each, but winter in North Florida sill hasn't arrived, if it even will.  The old-school plan B is to just cart everything into the garage if needed.  Won't be culling any plants, except for the bananas.  And after 3-4 months, my eggplant is finally fruiting with 4-5 golf ball sized fruits and growing (moving that to another thread appropriately). 



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#1503894 Finally some success with a Red Bhut, in spite of other failures

Posted by Chorizo857_62J on 07 November 2017 - 07:40 PM

There are about 8 pods that are stabilizing in their length and girth, so I anticipate a color change coming next.  About a half-dozen smaller pods, and a whole bunch of flower buds on the extremities.  Tempting to pick one, but I will wait until the thing turns bright red. Hopefully before first freeze.

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#1503695 Fermentation storage question - light or dark?

Posted by Chorizo857_62J on 06 November 2017 - 07:22 PM

For clarification, they are in the same dark closet, but not in the actual safe.  The hardware is more valuable than a jar of fermenting peppers.  Seem to be working well, and the hardware is dehumidified and protected.  Didn't want to create any unwanted chemical reactions.  I check every other day or so to make sure we don't have any scary burp-ologies.

#1503694 What is the best brand of gochujang paste?

Posted by Chorizo857_62J on 06 November 2017 - 07:10 PM

That looks very appetizing, just in time for gift packages.

#1503687 Finally some success with a Red Bhut, in spite of other failures

Posted by Chorizo857_62J on 06 November 2017 - 06:52 PM

(Pic 1) This was my Red Bhut Jolokia about a month ago.  Just starting to retain blooms and convert to pods.


Had to learn about the over-watering the hard way.  explains why many peppers didn't do well before, as we have heat, heavy, persistent rains, and then me.  Habanero of the same age is still less than a foot tall, but still alive.


(Pic 2)  where we are now, 8 to 10 pods, 1-12 to 2 inches long, with several more smaller ones coming on, and tons of flower buds at the top and extremities of the plant.  1st pods have a slight purple tinge on the green, I am thinking either due to sun or nutrients, but I have not been feeding them heavily, just a mild Miracle Grow solution once a month.  Watering from the bottom up through a controlled level, double-bucket approach.  Ironically, the habanero of the same age was in a double-bucket setup, but just stayed too wet.  I pulled it out and replaced the soil, and we'll see if it comes back.

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#1503357 Are pod sellers hostile or is it the whole internet?

Posted by Chorizo857_62J on 04 November 2017 - 09:04 PM

The Internet is the wild west for everything these days.  Reputable vendors are assumed domestically, but online, who knows.  If someone regularly buy stuff online from oversees, they should not be surprised at an occasional snafu.  With domestic and/or local vendors in this market, I would sincerely hope any anomalies would be rectified in an adverse situation.  I have had similar things happen with suppliers for other unrelated projects, but dealing with US-based vendors, they addressed it.  Has not been easy for many domestic manufacturers in other areas. I cannot speak to this industry on recent performance of vendors, but simply want to say I have faith things here will improve...rising tides raises all boats, kind of thing..but I hope your circumstance gets rectified.  We're in your corner.

#1503308 [2017] If you could only grow one pepper.. which would you select?

Posted by Chorizo857_62J on 04 November 2017 - 06:50 PM

Jamaican Scotch Bonnet.  The flavor of the ones I ran across and bought t the local Farmer's Market was amazing, with the burn it you include seeds, but also reminded me very much of a Datil.  These Bonnets were more meaty than Datils or Habaneros, and I haven't found the Habs to have as much flavor.  I have sprouted seeds of the JSB, and the Habs.  I also love the Jalepeno, as it is versatile. 

#1501424 Whataburger Chorizo burger

Posted by Chorizo857_62J on 26 October 2017 - 07:27 PM

Me Like!

#1501134 What I learned from my first hot fill into woozy bottles

Posted by Chorizo857_62J on 25 October 2017 - 02:24 PM

As a test case for a green Jalapeno sauce I made this weekend (similar to a well-known lower Louisiana brand and reusing a spent bottle), I use a small funnel that fits the bottle orifice, and a coffee stirrer straw down the spout to allow air to evacuate the bottle as I fill it.  This was the "filling experiment", as I suspected having excess spillage all over the counter.  Went very smooth, as long as the straw is kept above the liquid level, to evacuate the air pocket.  Then clean everything as noted.  This was just an experiment, so it all goes back in the fridge, and will likely be gone after this weekend.  Thanks to all on this (and other) threads that have provided such valuable information!




#1499613 Ferment #1

Posted by Chorizo857_62J on 18 October 2017 - 08:55 PM

Apparently our blender recently went off to live with my daughter for her senior year of college. She does have the gift of cooking.  I have a Cuisinart food processor that is pretty viable, but I miss the ability to frappelize the heck out of stuff. 

#1499378 Fermentation storage question - light or dark?

Posted by Chorizo857_62J on 17 October 2017 - 07:57 PM

I'm afraid of whatever else is under the sink.  The gun vault is safer, no pun intended.





#1499377 Ferment #1

Posted by Chorizo857_62J on 17 October 2017 - 07:55 PM

Look great!  Let us know how those air locks work out.  I opted for some of the twin-reservoir back-to-the-future models, for my first experiment this week.  Smells wonderful and plenty hot, but now the wait.  Typically in the past I would cook up and can a batch in a day.  Ooohhh the pain of waiting!