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Member Since 15 Jan 2012
Offline Last Active Today, 09:07 PM
Haven't been around much for a few weeks since I've been helping my wife deal with a minor medical emergency, but things are looking better now. Thank Ghu Updated 18 Dec · 10 comments

Community Stats

  • Group Members
  • Active Posts 7,044
  • Profile Views 18,924
  • Member Title On Fire!
  • Age Age Unknown
  • Birthday December 12
  • Real Name
    Rick Kelley
  • Gender
    Not Telling Not Telling
  • Location
    Greenfield, MA, USA
  • Interests
    Gardening, fly fishing and tying, cooking, contra dancing, DIY

Food Stuff

  • Favorite Hot Pepper
    "Korea Winner" Gochu pepper C. Annuum
  • Favorite Hot Sauce
  • Favorite Food
    P'aechu Kimchi
  • Favorite BBQ Food
    Baba Ganouj made with smoked eggplant
  • Favorite BBQ Sauce
  • Chili... Beans or No Beans?
    No Beans
  • Favorite Beverage with Fiery Food
  • Share a Recipe
    Korean Chilled Radish Salad (Mu Saengch'ae)

    1 pound of Korean Radish, peeled and cut into long matchsticks. Daikon Radish may be used, but the sweet and peppery Korean Radish is preferred.
    1 Korean or Asian Pear, cored, peeled and cut into matchsticks, or a tbsp of freshly squeezed Lemon juice.
    1/2 cup shucked fresh Oysters (optional)
    1 tbsp hot Red Pepper powder (gochu Garu)
    1/2 tbsp salted shrimp (Saeu Chot), or salted anchovy (Myolch'i Chot... tinned Anchovies may be substituted)
    1/2 tbsp soy sauce
    3 tbsp rice vinegar or distilled white vinegar
    1 tbsp rice wine or vermouth
    1 tbsp sugar
    1 clove garlic, crushed and finely chopped
    2 tbsp finely chopped walnuts
    1 tbsp ginger, peeled and finely minced
    2 tbsp dark sesame oil
    3 scallions (white and pale green parts only), finely chopped
    1 tbsp toasted sesame seeds
    a pinch each of salt and freshly ground black pepper

    Mix ingredients well, reserving some of the sesame seeds and chopped scallion for a garnish. Refrigerate 2-3 hours until well chilled. Transfer to serving dish and garnish.
    This dish is like a sweet and peppery slaw, and goes particularly well with Bulgogi... thin-sliced, marinated grilled beef

Growing Stuff

  • Grow List
    For 2014

    Overwinters... year 2:

    Hot Annuums:
    Thai Orange Fogo
    Thai Red Demon
    Takanotsume (Devv)
    Goat's Weed
    Improved Espanola Anaheim
    Serrano Tampiqueno
    Jalapeno "Coyame" and "Ciclon" (Meatfreak)
    Almapaprika (HabaneroHead)
    Almapaprika "Nagykuti" (HabaneroHead)
    Hungarian Pointed Hot "Rapires F1" (HabaneroHead)
    Hungarian Pointed Hot "Hargita F1"

    Pequin-type Annuums:
    Dilley Street Tamwork (cmpman1974)
    Texas Pequin (stc3248)
    Pequin (smokemaster)
    Chintexle (spicegeist)
    Chintexle x Bhut cross (spicegeist)

    Sweet Annuum:
    Kurtovska Kapija (MisterNo)
    Hungarian Coloring Pepper (Szegedi-type sweet paprika-HabaneroHead)
    Hungarian Tomato Pepper "Pritamin" (HabaneroHead)
    Szentesi-type stuffing pepper "Hungarian Sunshine II"(PepperGal)

    C. Baccatum:
    Aji Lemon
    Dedo de Moca

    Bhut Orange Copenhagen
    Guwahati Bhut (cmpman1974)
    King Naga Jalokia(PiriPiri)
    King Naga x Tabasco cross (PiriPiri)
    Scotch Bonnet MoA (walkgood)
    Pimenta Lisa F2 (Meatfreak)
    Chocolate Habanero
    Peruvian White Habanero

    C. Frutascens
    Piri Piri (PiriPiri)
    Donne Sali (spicegeist)
    Lotah Bih (spicegeist)
    Tabasco (wayright)
  • Seeds Available For Trade
    Szegedi-type Sweet Paprika
    Kurtovska Kapija
    Korean Gochu
    MoA Scotch Bonnet
    Douglah (Bentalphanerdz strain)
    Raja Naga Mirch
    Guwahati Red Bhut
    Yellow 7-pot
  • Seeds Wanted
    7-pot Lava
    Korean Hong Gochu
    Chervena Chuska
    Numex Mirasol
    Numex Sweet
    Numex Jalmundo
    Kapija Peppers for roasting (Ajvar)
    Doux D'Espagne
    Raja Naga Mirch
    Prik Kee Nu/Cili Padi

13021 Legend

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