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The 10th Annual Hot Pepper Awards Winners Announced!


Member Since 09 Jul 2010
Offline Last Active Today, 06:44 AM

#1451156 The Next Throwdown is...

Posted by geeme on 28 April 2017 - 08:08 PM

But let's shift to tacos please! Okay okay, egg taco talk is welcome (LOL!) :sick:


Dude, you've never had huevos rancheros? I don't believe that for a sec. Nope. An egg taco done right could be a tasty treat.


And yes, I am doing blue food. :cool:

#1450887 The Next Throwdown is...

Posted by geeme on 27 April 2017 - 08:19 PM

I am posting this here only because I seem to recall that this was where the discussion started, months ago. The topic: hard-boiled eggs.


I have become completely spoiled where hard-boiled eggs are concerned, ever since learning how to cook them the right way so they turn out tender. I went to a salad bar for lunch and they had egg halves as an option. Ok, sure. I put 4 or 5 on my plate. Bad move. While they didn't have the green/grey cast around the yolk, they were completely rubbery. I wanted to go into the kitchen and slap the cooks. The only redeeming thing was that they had jalapeño rings on the bar, too. I can semi-forgive rubbery hard-boiled eggs if I can at least put jalapeño rings on them. Chiles make almost everything better!

#1450606 can having a fan on too long actually hurt a plant?

Posted by geeme on 26 April 2017 - 07:08 PM

Putting a fan on your plants while they are indoors serves a couple key purposes.


- First is that it helps dry the surface of the soil. Dry surface soil helps reduce the chances that the fungus that causes damping off can take hold. Damping off can kill your seedlings. So if you don't mind risking loosing all the hard work you put into starting those babies, don't bother with a fan!


- It helps strengthen the stems. When you start to take your babies outdoors, part of the hardening off process is not just being careful with the amount of sunlight they get, but also the amount of wind they experience. Even if you start bringing them outdoors in complete shade, if they aren't ready to handle the wind, they can also be goners. So keeping a fan on them helps reduce the hardening off process time - bonus for you as well as them.


As already said above, when outdoors they will potentially get wind 100% of the time. You can run the fan all day and night and not worry about it. Plants start outdoors in the wild all the time, so as long as you start them with a fan, they will be fine. Similar thing with sunlight - start your seeds in full sun and the plants don't care. It's only when they've been protected from sun and wind that they need a hardening off process.

#1449467 The Next Throwdown is...

Posted by geeme on 22 April 2017 - 10:12 PM

You know, sometimes I look at stuff and think I must be drunkft. Then I look at it again and think maybe someone else is drunkft.


My first take: first Friday of every month

                      it starts and ends that Monday.


My second take: first Friday of every month it starts

                            and ends that Monday.


I think I'll stick with it starting on Cinco de Mayo, at least for now! :lol: <<< at myself!

#1449246 The Next Throwdown is...

Posted by geeme on 22 April 2017 - 01:40 PM

The TD begins on Cinco de Mayo. How perfect is that?

#1448758 The Next Throwdown is...

Posted by geeme on 20 April 2017 - 07:47 PM

......but just know I can call on favors from silicon valley hackers, students of Alice Waters, the local carniceria, the local tortilliaria, and the Lieutenant Governor of California.

Well sure, we know you CAN, but WILL YOU?


Methinks the man talketh too much, and needeth to put his money where his mouth be. :cool:





On another note, after moving from TX to CA a number of years ago, one of the first things I did on my first full day in a new state, you know what I did? I called and talked to the Governor of California, not some underling Lieutenant Governor. True story. He was a very helpful fella, and managed to fix the problem that I brought to his attention that very day.


G - 1

H - 0


#1448002 The Next Throwdown is...

Posted by geeme on 17 April 2017 - 09:42 PM

This just might be the perfect time for blue food. :lol:

#1447989 The Next Throwdown is...

Posted by geeme on 17 April 2017 - 08:27 PM

Oh lawdy, lawdy. Now you've done it! Let's just get all the hard-shell vs. soft-shell vs. corn vs. flour vs. is-it-really-a-taco-at-all talk out of the way right here and now. :rofl:

#1447934 [Apr 17] What are you working on this week?

Posted by geeme on 17 April 2017 - 05:53 PM

Waiting not-so-patiently for some capsicum seeds to germinate.


Taking care of the babies that arrived late last week from chileplants.com.


On an odd whim, I decided to try to grow a pineapple plant from a pineapple purchased at the grocery store. It's moving along much better than I expected.


And I am TRYING to remind myself that it's not good to inhale too deeply when generously sprinkling fatalii powder into food that is being cooked. Yep, I managed to gas myself pretty good tonight! :lol:

#1447852 Keeping temp in pots down

Posted by geeme on 17 April 2017 - 11:55 AM

What kind of pots are you growing in? It would take special paint to weather the elements if you are growing in plastic pots.


I grow in pots for many reasons, including that I can move them in and out of shelter as I find the need arises. One of the key things I've found is not to leave them directly on rocks or cement (such as a driveway) or anything that absorbs too much heat from the sun. The pots will pick up heat from below, as well as the sun. Raising them off the ground allows for cooling airflow. In hotter climates than where I'm currently at, shade cloth is a must-have.


I've had as many as 57 hot pepper plants going at one time, so moving them in and out of shade was a bit of a pain, but I did it. A couple years ago I finally bought a cart to help with that task, so it's much easier now.

#1447727 Throwdown Throne

Posted by geeme on 16 April 2017 - 08:51 PM

Congrats GIP!

#1447722 What was the last spicy meal you cooked?

Posted by geeme on 16 April 2017 - 08:34 PM

After seeing GIP's TD entry, I decided to give gravéd eggs a try. I like when I put an over-easy egg on pulled pork, so thought I'd like this, too. Pork country ribs lightly salted and sprinkled with cayenne, browned, then covered with a mix of enchilada sauce, brown sugar, cumin, marjoram, ginger, mexican oregano, allspice, and water enough to cover the pork. (Think of a rif on barbecue sauce, in case you're not putting the enchilada sauce and brown sugar together in your mind.) This is the beginning, after browning but before fully covering in sauce. Brought it to a boil then covered, turned the heat down to simmering, and let the pork cook about 2 hours.





Once the pork was done cooking, I removed it from the sauce and kept warm. Returned the sauce to a boil and reduced to a thick consistency. Shredded the pork a bit then spooned on some sauce and then topped with a couple of the gravéd eggs.




I don't normally use a lot of salt, so the gravé process added way more salt than I am used to. However, I am glad I got to try something new. Good, though salty, food there!

#1447693 VOTE! The Most Eggcellent Throwdown

Posted by geeme on 16 April 2017 - 06:23 PM

Well, GIP, you didn't get my vote but you do get credit for part of tonight's dinner. I was going to go with a different method, but a couple of yolks are brining in my kitchen right now. I've liked runny egg yolk as a gravy on top of pulled pork for a while now, so I'm giving this approach a try. Though no official birds of Australia, and nor their eggs, were implicated in this preparation.



#1447275 VOTE! The Most Eggcellent Throwdown

Posted by geeme on 15 April 2017 - 08:20 AM

Key Key Key - I gotta admit, the whole-plate pic was pretty "meh". But TD's aren't fully about appearances. It was the food itself that took my vote. The individual shots had me drooling. Plus, what's not to love about home-made biscuits with home-made apple butter?  All the entries were great, but this was the one I wanted for breakfast today and tomorrow.


Gassy - yours was a very close second for me. Yah, what's in the fridge may be sparse, but it can still be mighty tasty. Well done!

#1445574 Kind bars - Roasted Jalapeņo

Posted by geeme on 09 April 2017 - 06:48 PM