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The 11th Annual Hot Pepper Awards - WINNERS ANNOUNCED!

geeme

Member Since 09 Jul 2010
Offline Last Active Yesterday, 11:07 AM

#1550916 They kinda taste the same

Posted by geeme on 04 May 2018 - 09:05 PM

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!




#1550911 Your favorite kitchen knifes...

Posted by geeme on 04 May 2018 - 08:51 PM

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. 




#1550902 Young Plant in a Big Pot - Bad Idea?

Posted by geeme on 04 May 2018 - 08:33 PM

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. 

 

G




#1550053 Make your best taco.

Posted by geeme on 30 April 2018 - 08:53 PM

Couldn't care less about the rice... nobody cares about rice. It's just a filler.

 

WHAT????????

 

Me? I care about rice.

 

Ok, I care about ONE kind of rice - Texmati basmati rice.

 

Not just any basmati rice, just Texmati basmati. 

 

I try not to buy Texmati basmati rice, 'cause I mostly stay away from starches.

 

But I could eat Texmati basmati rice three meals a day. 

 

Had some for dinner just last night.

 

So you just take your "nobody cares about rice" and.....

 

Oh, never mind!   :P

 

 

 

On another note, I've been cooking. 

 

That means it's almost time for another batch of tacos.  :hell:




#1550044 [Apr 30] What are you working on this week?

Posted by geeme on 30 April 2018 - 08:24 PM

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. 




#1548243 Send your good Juju! Community member in need

Posted by geeme on 23 April 2018 - 09:53 PM

Truly a blessing to hear the good news!




#1547579 Sandwich of the Month

Posted by geeme on 21 April 2018 - 10:09 PM

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?  :lol:




#1547543 What's the sweetest chilli?

Posted by geeme on 21 April 2018 - 07:53 PM

You really can't go wrong with a c. baccatum. 

 

 

Okaaay

 

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. 




#1547538 Sandwich of the Month

Posted by geeme on 21 April 2018 - 07:44 PM

I liked those, because I'd like to be liking them today.

 

Tomorrow? Not so much.

 

Don't the buns get all soggy that way?  :think:

 

Dang.

 

I almost forgot to double-space this.

 

Can't be single-spacing a post about TB's food.

 

Nosirree. 




#1546228 Make your best taco.

Posted by geeme on 17 April 2018 - 10:10 PM

Somehow, I suspect I'd like Chip, if I met him. What's not to like about a man who goes after bears with a chainsaw??? 




#1546227 This Scorpion plant must be an introvert.

Posted by geeme on 17 April 2018 - 10:04 PM

I've since gone to giving him only water at feedings. We'll see if it corrects the issue.

 

That should fix it for new leaves. The old leaves will retain their warped appearance, but should be fine. 

 

Seems kind of odd to be talking about new and old leaves for such a young plant, but you know what I mean.  :think:




#1545735 Make your best taco.

Posted by geeme on 15 April 2018 - 07:38 PM

I think someone needs to re-read my post then re-wine!  :rofl:

 

Yep - okra!




#1545710 Make your best taco.

Posted by geeme on 15 April 2018 - 06:21 PM

Pics suck, but it is what it is. Top just shows the seasonings that floated on the pork and liquid in the crock pot. Middle just shows a tortilla that just hit the pan. Sorry hoggy, but I don't care for tortillas with burnt spots. Bottom is assembled. Kept it simple - meat and hot pickled okra - which was fine for lunch. 

 

I took the pork in an Asian direction - I don't remember all of the seasonings, but for sure pineapple, ginger and lemongrass are in there, along with cilantro, allspice, marjoram, thyme, achiote, and cayenne.

 

 

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#1545702 In The News: Chili grower defends world's hottest pepper after man who at...

Posted by geeme on 15 April 2018 - 05:59 PM

Interesting. So I am curious..... I've never eaten a reaper as I don't like the flavors of most super-hots. But I've eaten T-Scorps and such. Never had intense pain for "an hour or two" following eating one. Anyone here eaten a reaper and had intense pain for "an hour or two"?




#1544914 Make your best taco.

Posted by geeme on 12 April 2018 - 07:29 PM

It's been a long time since I pulled my tortilla press out of the cabinet, but it's still a beauty.

 

And not one gram of wheat flour has ever been harmed in its use.

 

Tonight was no exception.

 

Onliest thing is that blue corn tortillas look rather grey in the evening and I didn't feel like getting lights n'stuff out. 

 

So the press will be used again this weekend, and better pics will happen. 

 

I might even post them here.  ;)