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The 11th Annual Hot Pepper Awards ACCEPTING ENTRIES!

Papyrus

Member Since 25 Sep 2017
Offline Last Active Dec 08 2017 10:54 AM

#1501019 White bugs and powder under my habanero leaves

Posted by Papyrus on 24 October 2017 - 10:47 PM

I had those on my Scorpion Moruga.  Basically used a combination of physical crushing, Venus fly trap and soapy water to eradicate them.  I'm with Edmick on this one, they need to be liberated from life.




#1500601 Failed Pepper Projects... Yours ??

Posted by Papyrus on 23 October 2017 - 09:49 AM

Definitely over-watered the sh#@#$%t out of existing peppers but managed to squeeze by as they were plants that were a few years old and strong (inherited them from a friend). 

 

Lost a few batches of peppers recently while trying to ferment them to make hot sauce (at least i think the batch is toast!).




#1499188 Council of Grand Master Wizards Advice Required

Posted by Papyrus on 16 October 2017 - 08:49 PM

Here's how I roll, dude...

http://thehotpepper....eavy/?p=1496719

Instead of using the powdered starter, like I do, use your active kimchi. Then, yes, you can watch the magic happen ;)

 

That is one badass process man!  Gave me a lot of ideas!  The only thing I'm missing is those labels...got a few laying around?:P  Cheers man!




#1499187 MikeUSMC's Ferments (pic heavy)

Posted by Papyrus on 16 October 2017 - 08:48 PM

Wicked post man!  Gave me some ideas for this batch of morugas!!! HELLZ YEEEEEEEEEEAH!




#1499164 Council of Grand Master Wizards Advice Required

Posted by Papyrus on 16 October 2017 - 07:23 PM

Awwww com'on, what about liquid swords...pretty awesome.




#1499142 Council of Grand Master Wizards Advice Required

Posted by Papyrus on 16 October 2017 - 06:09 PM

Clan of the Scoprion Moruga, there is no other clan.  All bow before their might.  'Errrrrr...your fermentedness.  Can't believe I forgot to list salt, thanks for the reminder Show!  Looking forward to this!  Cheers!~




#1499129 Council of Grand Master Wizards Advice Required

Posted by Papyrus on 16 October 2017 - 05:39 PM

Hello all,

 

New to the world of growing hot pepper for myself.  I've got a 3 year old Trinidad Scoprion Moruga that threw down a bumper crop this year.  I am planning on making a fermented hot sauce of out of them that will probably be ultra hot (just perfect!).  So I wanted to run my plans for this batch by you folks to get some perspective.  Basically from what I understand, dice, process and chop the hell out of them to make a pulp from them.  Add some garlic, onlion and maybe a carrot for sweetness.  Then finally introduce an existing lactobacillus culture (from home made kimchi I've got in the fridge). and watch the magic happen. 

Am I missing anything?  Any tips?  I'd like the consistency to be similar to that of Tobassco or Franks as I like the free flowing liquid over chunky sauce (for tequito binges). 

 

Thanks in advance and mind the spelling errors as I'm to lazy to spell check.

 

 

You all rock!

 

 




#1498638 Work sucks, grow peppers

Posted by Papyrus on 14 October 2017 - 04:26 PM

Growing peppers isn't work, it's awesome!!!




#1498604 Indoor Peppers

Posted by Papyrus on 14 October 2017 - 01:44 PM

Just wondering if anyone has successfully grown a pepper plant indoors and kept it indoors permanently?  I live in a stacked townhome with no yard and want to up the number of plants I'm able to keep.  Wondering if anyone has had success with this? 

 

Appreciate the feedback and thoughts!




#1498568 Work sucks, grow peppers

Posted by Papyrus on 14 October 2017 - 10:55 AM

Grow peppers, work sucks!




#1498540 What to do with all these Carolina Reapers?

Posted by Papyrus on 14 October 2017 - 08:34 AM

Donate them to a local soup kitchen. lol

+1 they always need the heat.




#1498028 Looking for peppers that taste like a camp fire

Posted by Papyrus on 11 October 2017 - 09:15 PM

I would suggest a chip box like

 

http://amzn.to/2xA63jL

 

and pecan or apple chips

 

Oh man that looks awesome, just ordered one.  This forum always makes me hungry.  Time to eat the camp fire!




#1498018 Found these lurking around the community garden - any ideas?

Posted by Papyrus on 11 October 2017 - 08:31 PM

 

Thanks Grass Snake, glad I scoped these up, going to save the seeds after I devour the rest of the pepper.  You the best!




#1498015 Looking for peppers that taste like a camp fire

Posted by Papyrus on 11 October 2017 - 08:26 PM

I live in a stacked town home, can't imagine what the neighbors would say if they saw smoke pumping off of the balcony.  Didn't realize there were stove top smokers.  I'll look into that.  Was also just curious to see which peppers would have a natural smoke flavour, wanted to see if I could bread a more smokey flavor with passing generations.  It seems like there are a million things that need to be done with hot peppers but no time to do it. 

 

I'll checkout the Jamacian Hot Chocolate pepper!  Just realized that our BBQ would probably work with a stove top smoker as it's a natural gas line.  Appreciate the ideas folks!  If you see smoke coming from my house, come over for dinner, not to put out a fire.  <3




#1498004 Looking for peppers that taste like a camp fire

Posted by Papyrus on 11 October 2017 - 07:41 PM

Hey Y'all,

 

Looking for peppers that would predominately have a smokey flavour (without smoking them).  I've heard chocolate peppers generally have more smokey tones, any suggestions?  Just starting to rock the world of hot peppers, man this pepper thang is bad@$$!