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Member Since 10 Apr 2012
Offline Last Active Sep 14 2018 11:28 PM

Topics I've Started

Cumari do Para??

20 September 2016 - 06:48 PM



I received seeds of the Cumari do Para from two different members.  Planted both and the two plants are growing the pepper shown below.  I was expecting the small bullet shaped yellow Cumari do Para that almost every picture on the Internets have.  I found one photo from wildchilies.eu that appears to have a similar plant to mine, labeled the same.



Anyone have info on this variety of Cumari??





Garlic Issue

02 July 2016 - 02:46 PM

Hello everyone,


I got started late planting garlic.  Ordered some cloves from Filaree and put them in dirt in December.  Southern Cal temps average 70°.  I think you are supposed to harvest when lower leaves are brown and 6 leaves remain green?  Anywho, they did not grow very big now 7 months later.  Watered weekly.  Full sun.  Planted Tosh, Music and Spanish Rojo.  What the hell?  Should I have given them another month?




Anyone using Tulle Fabric for isolation?

17 June 2016 - 12:34 PM

How is it working before I buy a bunch?? Do the plants wilt under the heat of a net?

Tomato Problem Help Needed

08 May 2016 - 03:20 PM

Hello everyone,


I have had problems with my soil maybe fusarium.  So I am trying hydro grow.  I change the water each week.  I have tried to add some epsom salts.  Using liquid miracle grow for nutes.  Mainly using MG because I don't see a big diff in the nutes % for Hydrogrow stuff.  This plant is a Celebrity tomato.  Any ideas what to do?





Shrimp and Grits in Honor of Kentucky Derby

07 May 2016 - 09:51 PM

Here is Shrimp and Grits in Five Easy Steps.




  • The grits are regular cooking - not instant.  The grits are finished with mascarpone cheese!
  • I know people... Shrimp and Grits does not have "green" stuff in it.  No Southerner would consider putting beans or peas in their Shrimp & Grits dish.  However, in honor of Kentucky Derby Day and adapting the recipe from Bon Appétit Magazine, I bent the rules.  I happen to have fresh fava beans (and peas).  The fava beans are a cool-weather vegetable that take 6 months from farm to table.  It is a little extra work to shell twice; but it is so worth it and they add a nice color to the finished dish!
  • I used Andouille Sausage (not Tasso) and bacon.
  • Step 2, I would have browned the Shrimp shells a bit longer.
  • Step 4, Remove shells with fine mesh sieve.
  • Kick it up with your favorite hot sauce as a substitute for Tabasco.  Or garnish at the table with your favorite Hot Sauce, Peppers.  At the table, I had Primo Peppers Swampadelic Sauce.






Step 1, Render the Bacon and Andouille Sausage:






Step 2 Brown the Shrimp Shells and Garlic and Shallots:






Step 3, Simmer the Shrimp Shells in Chicken Stock for 20-25 minutes.






Step 4, Add Lemon Juice, Orange Juice, Worcestershire, Sugar, Wine and Tabasco Simmer another 20-25 minutes, and drain thru Sieve, Keep Sauce hot.






Step 5, Cook Shrimp and Grits, finish Grits with Mascarpone.




Presentation:  Voilà: