HRIS software implementations, web development & design, programmer, graphic designer, artist
Swimming and running
Learning new things,
Challenging the status quo!
Favorite Hot Pepper
Variety is the spice of life - why would you have a favorite?
Favorite Hot Sauce
AJ's SIAJ Fatalii Puree ;o)
Share a Recipe
Fatalii Puree (I've used CaJohn's and AJ's)
Brush Fatalii puree onto tenderloin, sprinkle on some garlic salt, and a generous sprinkling of crushed Rosemary leaves. Roast uncovered at 500F 16-18 minutes. Turn every 4 minutes or at least once half way through cooking. Remove from oven, cover with a loose foil tent 10 minutes, then slice and serve. This is also excellent when done on a hot grill.
The real question is why do you think you have to wait a year? So many of us start seeds indoors and chiles can be grown inside as houseplants until it's time to harden off and take outside. Start some new seeds today!
Admittedly, I am not a beer drinker and have never opened a growler. But I've loosened plastic lids this way, as well as metal, so suspect it could work. Dunno. Maybe I'll find some thirsty folks one day and see if I can open a growler for them, by one means or another. They can have what's inside.... as long as they don't mind shards of glass, if it comes to that!
Have the same experience? No. I adore the flavor of fatalii - adore. For me, there's a huge difference between the fatalii flavor and (not sure if you meant a scotch bonnet crossed with a brain strain or if what is there is unintentional) brain strain and scotch bonnets.
But here's a question for you - can you tell the difference between, say, 1/2% milk, 2% milk, and whole milk? Not everyone can, but I can. Lots of people can, so I'm not exceptional in that. But lots of people cannot tell a difference between those types of milk. Similarly, not everyone can taste the differences in various chiles.
I think it is too hard to explain a flavor difference, given that we all experience tastes differently. Better to try a lot of different chile types and decide for yourself how they taste to you and whether you like them or not. Besides, trying a whole lot of different chile types is a lot of fun!
Ok, I am fully aware of the ridicule this post will probably cause..... just layin' it out there up front!
You know, different knives for different purposes. I have steel knives and I love every last one of them. Well, no, that's not entirely true - one only stays because it's handy to have a knife you don't care about from time to time. My favorite knives for general cooking are ceramic. And not super-expensive. If I broke one (hasn't happened yet), I wouldn't be upset but just go get another. They are sharp, sharp, sharp. I have to be careful not to cut myself. Easy peasy to slice a tomato super-thin. Go through meat lickety-split. Peel an apple and almost get only the skin? Fine and dandy.
I have super sharp steel knives, too, but my ceramic knives are just fun to cut with. I suppose it's a combo of sharpness plus the shape of the handle and probably how light they are, given the small size of my hands and a touch of arthritis. Yep, the steel comes out for dealing with bones and large items, but the ceramic has its place.
The whole potting up thing was a curiosity to me - I spent the first 30+ years of my life in SE Texas and had never, ever done that. Also no need for it in So Cal. But after moving to Ohio, I discovered a need for it. Basically, it's a function of room and convenience. Since the winters are so long and cold here, plants are limited to available indoor space for a good deal of the year. You have a big house or greenhouse? Big pots are fine. You have a little house? Then little pots. But also, how many plants you have becomes a factor. I had over 50 at one point, and watering that many pots while indoors was a bit of a logistics nightmare since I have no greenhouse and not a big house. If they had been in large pots I probably would have had time for nothing else besides watering.
Where you live, the winter weather isn't so bad nor for so long. You can grow outside year-round, if you choose. So as said already, and as you've already figured, save yourself some hassle and just roll with the big pots. Your neighbor may have come from up north and not really understand how different things are between the two locations.
Getting ready for the USMS spring national champs in Indy. Will be swimming May 11, 12 and 13. Can't wait to see how my races turn out, as my times have dropped pretty drastically in the past couple of months. Also can't wait to meet back up with swimming and running friends from other cities/states. I ran in my first track meet of the season this weekend and am off to a very good start. This is a qualifying year for the National Senior Games, so I am getting ready for those track and swim meets, as well.
Trying to start another pineapple plant, hoping it pulls through. I suspect it will, as the first looked pretty bad before it took off, but we'll see. Also trying to make sure I don't accidentally kill off my new chile and eggplant plants. Something about work and sports taking up too much time... Potting into final containers will happen either next week or after I return from Indy.
I so rarely eat sammiches. I keep a loaf of bread in the freezer. When I want to make a sammich for lunch, I slap stuff on some frozen bread in the morning and, similar to your approach, it's thawed and ready to be eaten come lunchtime. I just don't freeze the insides else who knows how many weeks/months before it would become lunch? The few sammiches you've seen me post here were truly exceptions, made just for this site. Did I post one or two?
WTF is a snacking pepper?????????????????!!!!!!!!!!!!!?????????????!
Not a formal name at all, but I consider aji habaneros (a baccatum) to be a "snacking pepper." Meaning that, while I'm watering and otherwise tending to my plants when there are ripe aji habaneros to be had, I tend to pull and eat them as I work. It's a shame, really.... then I never have enough to do other stuff with, like candy them. On the other hand, I just can't resist! Somehow, aji habaneros remind me of the flavor of oranges.
I do the same with the purple jalapeños (once they're fully ripened to red), but not as much because they are very seedy.