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Member Since 14 Feb 2018
Offline Last Active Dec 14 2018 09:58 PM

Posts I've Made

In Topic: Pimenta De Neyde x Bonda Ma Jacques

24 November 2018 - 01:50 AM

Except with purple foliage [emoji6]. There are pix of them
In the early stages of this thread. The point for me
would be to start a more careful grow of the F2 with
more plants than one and see how it grows out. My
guess is not really too diifferent. Just something fun to
think about, I suppose.

Damn I will have to look deeper in this thread and take a look at these yellow bmj colored pods with pdn coloring! There was a bios science term that describes this phenomenon with hybrid creations but I cant think of it at the moment.. How's the flavor of those pods vs the parental lineage of the two? I'm interested to see what my same named brotha from anotha mother named Tristen turns out too!
Holiday Cheers!

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In Topic: Become a chef?

23 November 2018 - 11:00 PM

I have a question. Is there a passion behind this? Do you tinker with food and dream of recipes, do you dream of restaurant names and ideas, etc? Or are you looking for a career and are just asking if this is lucrative? If you do have a passion what exactly is it? Thanks

Yes I'm big into cheffin have been a science man my whole life hence the bio/chem/science schooling I did to get my B.S. but food creations and new recipes (as well as a lot of improvisational cooking and methods) have always been something I've loved and been able to have a direct connection with.. I'm still addressed as chef Tristan when I see old family and friends back home lol!

So yes, to your original question there is definitely a passion to/behind this.. I'm no fool thinkin being behind the kitchen in the trenches is gonna make me a Donald Trump [emoji57][emoji39], that's for sure! I'm passionate and grew up building/tweaking/performance enhancements/motorcycles/motocross/sport bikes/cars/modifications/racing/competing/etc for passions but honestly my biggest passion was furthering my knowledge of *everything*, not to sound cliche.. But loved learning new knowledge, skills, and techniques; as well as useful information
I already got a name for my company a year ago-GGR (Gourmet Garden Rarities). Now, nobody go and steal that!
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In Topic: Pimenta De Neyde x Bonda Ma Jacques

23 November 2018 - 10:56 PM

Paul, if you do get some yellow podded ones from the F2 or F3 seed, could I get cuttings from the plants?

Yellow pods? That sounds like a recession into the constituent lineage like a bonda MA jaques w/o pimienta de nadye

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In Topic: Pimenta De Neyde x Bonda Ma Jacques

22 November 2018 - 12:57 PM

Anyone tried fermenting these? Only have like a lb of fresh left and need to put em up just wondering which styles this peppers flavor lends itself to well (I. E. Ferment, smoke, dried, freeze, hot sauce, jam, etc..).

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In Topic: Jams, Jellies and Marmalades Thread

22 November 2018 - 12:22 AM

I'd say you're "probably" safe using 3 or 4 habaneros. Then again, I'm pulling that number out of thin air ;)

Berry based jellies and jams are pretty forgiving, since berries (on their own) are pretty acidic. One superhot is definitely safe to use since it won't raise the pH to a dangerous level. I'd just be cautious, adding too much non-acidic (alkaline) "mass" to the batch. 3 or 4 habs? You're "probably" safe. Please know that that's just a complete guess on my part though. Most important thing is to keep an eye on your pH level; jams/jellies should have a MAXIMUM pH level of 4.6, I believe.

There's a fairly comprehensive list of the pH levels of different fruits and vegetables in this link:


Hope this helps!

Wouldn't you just add citric or ascorbic acid though if you thought the ph was too high? After testing?

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