Gardening, fly fishing and tying, cooking, contra dancing, DIY
Favorite Hot Pepper
"Korea Winner" Gochu pepper C. Annuum
Favorite Hot Sauce
Mine (Scotch Bonnet-Peach)
Favorite BBQ Food
Baba Ganouj made with smoked eggplant
Favorite BBQ Sauce
Chili... Beans or No Beans?
Favorite Beverage with Fiery Food
First place "Land of the Giants" biggest MoA Scotch Bonnet pod 2017
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
Your brainstrain is definitely killing mine. It didn't like my soil mixture at first or something. All the backup plants I put in the ground caught up to it real quick. Hopefully you get the rain and the warm nights you need!
Sorry to hear that..... sounds like we're banging our heads against the wall for different reasons... I think the main reason I've done as well as I have so far is the early (for New England) start and weekly feedings my plants got before transplanting outside, plus the soil prep the beds got. I'm really sold on soil testing and building it up organically.
Looking good Rick!
I can't believe you're still getting 50's, our night times are 75°, day times 95-100°. Which is why I'm throwing in the towel. The maters are done, so pick and pull, and take a break. First time in the last 30 months
Heh... believe it brother. [emoji849] I'm glad your garden did so well for you this season though. As we continue to dial in our garden soil, I'll be really interested in comparing notes... as we get time. [emoji6]
Looking through the freezer downstairs I see we had a quart of Charro Beans, so it looks like supper will be quelites with tomatoes, poblanos and frijoles, with rice and tortillas. Here's the finished product. 95802936c4d9a13c3ff0a93b49596463.jpg103.19KB5 downloads
I'll try not to be jelly of you guys with the early pods. [emoji6] Some of those plants are monsters! It's been cool and dry here this spring so I'm way behind by my estimation, but the plant started to blossom today, so I hope to go into production soon now that things are finally starting to warm up here.
1st pic blossoms, 2nd pic height, and 3rd pic showing canopy spread next to my size 10 shoe. Cheers!
Looks like they are recovering well from the sunburn! Should take off real nice now.
Cheers Trent! The biggest problems here were cold overnight temps and lack of rain. The nights are pretty consistently in the upper 50s-low to mid 60s now, so as long as I keep them watered, they should finally green up and grow. The furthest along are the over-wintered Douglah...
Looking good, Rick! It looks like our plants are about the same growth-wise. Chinense trying to put on side branches and top buds while Annuums are podding up. I'm gonna grow some Aleppo's next year, but this year I found a Syrian Haskorea at the local nursery. Plants from there are hit or miss, but I have high hopes for this one. Heat wave coming...hopefully it'll be good for them. They need to GROW!!! Lol. But it's been raining so often that I've only watered once. So I can't feed.
Great looking dishes, Chef!
Heh... I hear ya 'bout the cool weather this spring. With the exception of the growdown plant, the Chinense and Pubiscens varieties only started to really green up and grow in the last week. The same is true of the Jalapenos and Rezha peppers... the Hungarian, Aleppo, Tepin Cross and Pequin chiles are the only Annuums podding up right now. I'll try not to envy your rain... we've only gotten about 8 inches since the beginning of April. I tried to use water from the rain barrel as much as possible, but it doesn't stretch very far when it's this dry. We'll get there in the end... at least the Pequins are drought tolerant... [emoji4]
The kimchi's ready and in the fridge. I made a cold asian noodle soup with it for lunch today that really hit the spot. The next two days are supposed to be very hot, so I guess I got the timing right.