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Chorizo857_62J

Member Since 06 Aug 2017
Offline Last Active Yesterday, 03:33 PM

Topics I've Started

New Ferment started...Eat More Pickles.

09 September 2019 - 02:28 PM

I love pickles...but I love pickle jars more.  They make for some convenient fermentation vessels, and come in a variety of sizes.  Wolfed down the last pickle in this jar and went to the workbench to drill out the airlock hole.  Had a 1/2-gal. of red habaneros, with an errant ghost pepper and a few BT scorpions that made their way in the mix.  done and in the closet for the next couple of months.  I also retained brine from a previous ferment, stored in the fridge.  Once it warms up, things should start cooking.


Poor Man's Mafaletta

14 July 2019 - 03:55 PM

Figured I had the minimal ingredients to do this.  Made the olive salad (credit Emeril), and we had ham, hard salami, and all the other crap, but just regular sliced sandwich bread.  So it started like a grilled cheese, and ended u a a bithchin sandwich.  A homeboy Mafelleta.

 

 


New Fall Ferment Launched

05 July 2019 - 01:56 PM

Have been stockpiling pods this year, and now got to critical mass.  So processed a habanero ferment today, and away it goes into the closet until Thanksgiving.

 

Sorry if pic is sideways.  Just lay on the couch to view. :P


Another Pepper ID Quest

01 July 2019 - 02:22 PM

I threw this one out in my grow logs, but this one continues to amaze me.  When I bought these (Bhut) peppers last year, I don't recall seeing this.  Maybe it didn't produce?  Anyway, this was preached as a Red Bhut.  Differences ow as pods ripen:  Thicker body wall; smooth surface skin, not Bhut pimply; orange in final ripening color:  so I am trying to narrow it down, but that may never happen. Heat is that of a Bhut, but it is a bit quicker to set in.  Hmmm.


Crossing Peppers and the genetics of getting to "stabilization"

26 June 2019 - 04:24 PM

I know I ran across something on a forum somewhere within this realm, where there was a genetic % of results for each year of grow-out for a cross.  It was a hand-written note deal but split out the percentages of what you would expect year after year over eight years to bring a cross to stability.  I didn't save or mark it, and I can't seem to find it.  Some of the plants I have came from sources with undisclosed origins, but I have clear variations in pepper morphology in one particular "red bhut"  All my others are thin skinned, pimply, pointy, and hot.  This one plant is smooth-skinned, blunt-nosed, and seems to ripen differently (Orange first, then red?).  The others go to a deeper orange-red and then deep red.  I think I will be isolating this and growing out the successive seeds, to see what we come up with, but I suspect this plant was crossed with something before going to market.