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Member Since 30 May 2018
Offline Last Active Dec 20 2018 01:57 PM

#1587538 Crushed pepper flakes method

Posted by Greyhound_Gourmet on 15 October 2018 - 10:57 AM

I just use my Ninja (auto IQ thing) to pulverize.  OUTSIDE with a mask on :D.  I make my hot pepper salt (pink Himalayan) and need the finer grind.  For just regular pepper flakes I just don't crunch them as long.

#1587537 Weather is dropping to 50 degrees F (10 degrees C)—should I harvest all my pe...

Posted by Greyhound_Gourmet on 15 October 2018 - 10:51 AM

I was going to be posting basically this same question.  We already had 2 frosts (in Chicago area) and it's WAAAY too early :( :(  I  covered my plants (brought my prized Fatalli in tho, but it's just losing leaves like a mad man :().  Originally the weather was supposed to only be in the 40's this week so I was hoping to get another week for the pods to ripen but that now has changed, at least 2 more frosts (tonite and tomorrow) are forecasted.


is it better to pull the unripe pods (or even the whole plant out of the ground???) now or try to keep them from freezing (which I really detest doing) by covering or?


years past my plants were all done by the time we started getting frosts so this is a new one for me.  :(

#1584734 YAMracer754 work in progress GLOG

Posted by Greyhound_Gourmet on 30 September 2018 - 04:28 PM

what are the purple peppers?  Nice spread BTW!


#1583834 Citrus Forward Sauce

Posted by Greyhound_Gourmet on 25 September 2018 - 11:26 AM

Take several stalks of lemon grass. Around 4 6"-8" long from the root end. Beat them with the back of a clever, tenderizing mallet...whatever. Boil them in upto a quart of water for 5-10min. Use just the water for your hot sauce. Strain out all the lemon grass. You wont believe hot "citrusy" it smells but it wont add any acid bite to it. Really good with lemon drop peppers.


Good video on several ways to prepare it.

ooooh I'm going to be making another batch of Hot Lemon/Yellow Fatalli sauce and have lemon grass in my fridge.  GREAT suggestion! :D

#1583833 Secret Aardvark Clone (YM)

Posted by Greyhound_Gourmet on 25 September 2018 - 11:24 AM

I just discovered their incredible sauce at the Restaurant show this past May (2018) -- thanks for sharing!  I will try this.  LOVE their sauce (although for $8 a bottle might be easier to just buy :dance: )


#1583830 Chilidude season 2018

Posted by Greyhound_Gourmet on 25 September 2018 - 11:20 AM

great looking plants as always!!! :)

#1580446 Free Steak Sauce...for a price...

Posted by Greyhound_Gourmet on 07 September 2018 - 11:35 AM

just seeing this!  would have loved to be a taste tester :D

#1568271 Diner Lingo?

Posted by Greyhound_Gourmet on 15 July 2018 - 01:49 PM

Blue Plate Special :)


and LOVE Waffle House.  I love their grits and saw them being made one time, they put an entire pound chunk of butter in a 6 quart pot.  No wonder they are good. :)

#1567662 Chilidude season 2018

Posted by Greyhound_Gourmet on 13 July 2018 - 02:08 PM

wow!   awesome plants!   :dance:

#1567660 YAMracer754 work in progress GLOG

Posted by Greyhound_Gourmet on 13 July 2018 - 01:59 PM

wow, what a great garden(s)!!!!   Love the Walmart bag idea.  I just gave a crapload of older ones to my hubby to bring in to use at his work, wish now I had saved them :)

#1565738 devils tongue v fatalii

Posted by Greyhound_Gourmet on 05 July 2018 - 04:45 PM

I voted fatalli, they have a great fruitiness to them that makes them unique :)

#1564650 Greyhound Gourmet's 2018 peppers/maters

Posted by Greyhound_Gourmet on 02 July 2018 - 03:47 PM

I kinda hijacked the Most Anticipated Pepper thread so thought I'd just post some pics of my garden here (hope this is the right spot!).  I grow everything from seed and started the peppers on 2/28 and the tomatoes on 3/14.  This year I used salt peter on 6 of my hottest pepper and it really helped with germination, and not sure but my hottest are doing better than any other year.


I ended up with 56 tomato plants and 81 peppers -- I planted 21 tomatoes (the Good & Early croaked early) and 71 of the 81 pepper plants.



(mild): piquillo, shishito

(medium): Picante Calabrese, Fresno (red, yellow and orange), Danny's (they are some kind of midly spicy Italian pepper I got from Danny, the Italian gentleman that lives on the park I walk my two greyhounds in every day, he gave me an entire plant - just yanked it up -- and I saved the seeds), a hot cherry pepper, Italian Roasting; Jalapeno (regular, early and a cool purple one!), Serrano and Jaloro;

(hot): Thai, Cascabella, Hot Lemon, Tabasco;

(very hot): orange habanero, Red Scorpion, Chocolate Scorpion, and Fatalli (my absolute FAV - wanted red but could only get seeds for the yellow variety)


for the tomatoes, I grew Big Rainbow, Red Summer, Pink Brandywine, Orange Slice, Cherokee Purple, Black Krim, Yellow Pear, Bloody Butcher, Beefsteak, Caspian Pink, Best Boy, Good and Early (which is dead sad.png ), Chadwick Cherry, Large Red Cherry and Chef's Choice Orange.  I have 22 planted and gave the remaining 30 plants away.


Unfortunately, the plants in the ground -- all the tomatoes except 1 and about 1/3 or more of the peppers) are at risk for being offed by my enormous black walnut tree that is about 25 feet away (I only found about the toxin "juglone", which comes from the walnut, last year).  So far, about 7 plants (all tomatoes) are either almost dead, dying or starting to wilt/die (juglone looks just like the other kinds of wilt but since they are not showing any other symptoms and there's a walnut tree close by, if it walks like a duck it probably is a duck...)


anyway, some pics of my plants.  I take lousy pictures so hope they turned out ok.  Not sure how to upload, I hope they show in order that I loaded them :(


the main 8 x 4 and 4 x 4 inground and the container peppers;

Garden West View.jpg

just the peppers;

Peppers Only South View.jpg

other inground growing area;

Pine Area 1.jpg

the remaining container peppers:

Remaining Peppers.jpg

Cascabella peppers (the yellow ones in the back, Hot Lemon in the foreground, pointing up);


Purple jalapenos;

Purple Jalapeno2.jpg

Purple Jalapeno.jpg

regular jalapenos;

Jalapeno Regular.jpg

Italian roasting;

Italian Roasting.jpg



orange habaneros;

Orange Habanero2.jpg

"Brian's" scorpions (from a friend named Brian, think they are red Trinidad scorpions);

Brians Scorpion2.jpg

and 2 views of the juglone-infected tomatoes :( you can see from the 2nd view how much smaller and wilted the ones on the right side are...)

Garden North View.jpg Garden East View.jpg


we had a purple jalapeno and a regular jalapeno yesterday and they had NO heat :(  hoping they will get hotter as time goes on.  But considering I'm in Zone 5 and am already getting peppers (and 1 Bloody Butcher tomato already!) I'm thrilled :D :D


thanks for looking!  :)







#1564397 Most Anticipated Variety

Posted by Greyhound_Gourmet on 01 July 2018 - 03:10 PM

I buy in semibulk from a place called 247garden. A bit over 2 bucks per 20 gallon container. Thanks by the way!

sorry - not to hijack!!!  :)


but how long do the containers last?  Just 1 season or do you reuse them for a few years?

#1564329 Most Anticipated Variety

Posted by Greyhound_Gourmet on 01 July 2018 - 12:25 PM

I'm anticipating these as well!

attachicon.gif IMG_20180701_081446.jpg


MulchyDreams, where did you get those cloth containers???  They look SO much better than the big plastic pots I use.


Nice peppers, BTW :D

#1556774 Most Anticipated Variety

Posted by Greyhound_Gourmet on 30 May 2018 - 05:25 PM

my yellow fatalli pepper.  I really wanted the red but could only get the yellow in seed form.  And, as always, my Fresno's.  And my purple jalapenos, the flowers are really pretty too.