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Member Since 08 May 2012
Offline Last Active Jul 18 2018 07:00 PM

#1447298 Can someone help me save my chilli plant?

Posted by Phil on 15 April 2017 - 09:16 AM

I agree with the opinions/diagnoses already stated. Overcrowded and possibly  over-fertilized. Once a week is too much. The cumulative effect is burning the plants.

#1445935 Wow, this site is GREAT!

Posted by Phil on 10 April 2017 - 06:59 PM


#1436423 May sound silly but not all peppers taste like Bell Peppers right?

Posted by Phil on 18 March 2017 - 08:31 PM

I got Carolina Reapers,Jalapenos,Habaneros and Cayenne peppers. I heard Habs got a fruity taste to them, what does that mean? was also thinking of getting some Trinidad Scorpions but i don;t want bell tasting peppers.


The cayenne is probably the one "plain" tasting pepper you have on your list, but still not bell pepper flavor. And of course I'm assuming you're familiar with the jalapeno flavor.... but the c. chinense..... habs and reapers.... when people say "fruity", some have described that as soapy or perfumey.  I've never had a reaper, but I've had plenty of habs...... and I can say your world is about to change. You should add some scotch bonnets to your list, if flavor is what you're after.


All I know is that your world is about to change!

#1435143 Peter peppers

Posted by Phil on 16 March 2017 - 11:58 AM

I grew them a couple of years ago. Very easy to grow. Never used them much. Flavor is your generic pepper flavor similar to tabasco. They have LOTS of seeds. I gave a bunch away to little old ladies who just had to have one to show their friends. lol 

#1423981 [Feb 20] What are you working on this week? Group activity log

Posted by Phil on 20 February 2017 - 04:42 PM

I was also gonna say save the muscle relaxers and pain pill until the beer starts to flow, then you'll forget you have a back, much less back pain! Seriously though, I hope you heal up quickly.... nothing worse than being down because of back pain. 

#1423955 [Feb 20] What are you working on this week? Group activity log

Posted by Phil on 20 February 2017 - 03:36 PM

Thanks Jason! Did I take that "what are you working on this week?" question too far? lol. I need to up my chili game. Been upside down for a few months. Maybe I'll try to get some nagas to germinate

#1423928 [Feb 20] What are you working on this week? Group activity log

Posted by Phil on 20 February 2017 - 01:57 PM

Busy weekend! Started with a doctor's appointment Friday morning.... found out I may have an early stage cataract in my right eye. We'll see what that brings in the years to come. Went to Academy afterwards, picked out an elliptical machine and picked up some smoke wood. Grocery shopping, veterinarian, hardware store, and pharmacy stops after that. Changed out some electrical outlets.


Smoked some ribs low and slow on Saturday while we listened to the LSU/Army baseball double header. Did some light housework throughout the day. Finished off the day watching Arrival. If you have a surround sound system and want to give your subwoofer a workout, that movie brings it!!! Our whole apartment was shaking! Good thing we don't have any neighbors since the flood! 


Sunday, we painted and hung five bedroom and closet doors. Gave the lawn mower it's first servicing since the flood. Changed oil, spark plug, air filter, and first lawn cut of the season. It was 80 degrees and sunny yesterday. Still have to remove, disassemble, and clean the carburetor. Took second shower yesterday afternoon and headed to Kirkland's and BB&B with the wife to buy some new home decor. Hung new curtains when we got home.


3 weeks cigarette free has given me a lot of energy to burn off. I'm enjoying getting so much done around the house. 


No moves in the pepper dept. yet. Getting the courtyard cleaned up and ready for spring is next on my agenda. Lost my three year old yellow moruga plant to our one and only hard freeze this winter.  I'm going to have to choose a worthy successor. Also may have lost our largest plumeria.... time will tell. Had to cut it way back. Positive note, our lemon tree is already loaded with flowers and the bees are busy! 

#1405495 sauces for Mardi Gras? what to serve?

Posted by Phil on 10 January 2017 - 10:52 PM

In case Phil forgot I found his recipe for Cajun Dipping Sauce lol!


That's just what we call "crawfish dip".
mayo, a touch of mustard, ketchup, lemon juice, and cajun seasoning (Slap Ya Mama). 

SL, I think it would fare WELL on sammies, and your own version.


LOL! Yep, I did forget. I'm just glad I didn't contradict myself! Agreed it would work on sammies


I don't know enuf about NO cuisine, but I think there is a difference between remoulade and crawfish dip, which is served on the newspaper next to the boil. However now that you mention they do sound eerily similar. 


Ah! Yes! Newsprint ink... very important secondary ingredient!!

#1405386 sauces for Mardi Gras? what to serve?

Posted by Phil on 10 January 2017 - 05:29 PM

Don't recall any particular sauces, but a nice sauce piquant (which is not the same thing as a picante sauce)

for some boiled shrimp is always nice.

As far as hot sauces are concerned, that has been addressed.


Been a loooong time since I made sauce piquante. But I think you're remembering cocktail sauce (ketchup, horseradish, hot sauce, lemon juice - for dipping shrimp)


Thy this one. I might have to get some gator and make some this weekend. 




Sorry for the recipe sharing hijack! 

#1405259 sauces for Mardi Gras? what to serve?

Posted by Phil on 10 January 2017 - 08:59 AM

If you really want it to be authentic, you'll have white beans to go along with the jambalaya. Served on the side, sans rice. Cooked with salt pork 


Ann, if you have your own assortment of vinegar/salt cayenne or Thai pepper sauces, those would work well. With the menu. 


And don't let anyone put too much file' in their gumbo. It makes it thick and snotty. 


There's also a classic sauce you serve with a boil. 


Crawfish Dipping Sauce
Author: Paula Jones
Prep time:  5 mins Total time:  5 mins
Serves: 2.5 cups
1¾ cups mayonnaise
¾ cup ketchup
1 tablespoon hot sauce (or to taste)
1 tablespoon lemon juice
1 teaspoon Cajun seasoning
1 teaspoon worcestershire sauce
Add all ingredients to a bowl and whisk until smooth. Make recipe a few hours before you want to eat it to give flavors time to marry. Refrigerate until ready to use. Store in refrigerator up to 1 week.



I'd hit that. Now I'm getting the envie (awn-vee)

#1405257 sauces for Mardi Gras? what to serve?

Posted by Phil on 10 January 2017 - 08:44 AM

Actually you need two wooden saw horses with an old wooden house door...then follow the boss's recommendation :)

Remoulade? I make a spicy version that is great with seafood and very popular in NO



That dipping sauce recipe looks legit. It's a stepped up version of what we do at home for our boils. If you want to kick it up a notch, add a dab of Nasal Napalm or even regular horseradish and it would be just like Chris says..... more like remoulade than Big Mac "special sauce"

#1405255 sauces for Mardi Gras? what to serve?

Posted by Phil on 10 January 2017 - 08:42 AM

Get a wooden picnic table in the hall, put newspaper on top, do a crawfish boil with corn on the cob, potatoes, and andouille, and dump the boil on the newspaper. Have bottles of Louisiana or Crystal hot sauce and your own rendition and beer flowing. Dirty rice can be served on plates for scooping the boil onto.


This, precisely, based strictly on the jambalaya/ettouffee menu. What other foods are they having? 

#1402466 Can Cap Cure Cancer?

Posted by Phil on 03 January 2017 - 10:24 AM

Interesting. Very. 



#1388285 Blackened Grouper with beans and beans - To butter or Oil?

Posted by Phil on 16 November 2016 - 10:33 PM

Click bait. Buttery, delicious click bait.

#1379006 Marie Sharp's?

Posted by Phil on 18 October 2016 - 09:46 PM

The smoked habanero is good. I have some  that I keep at work that a friend picked up for me. That's the bonus of being the "hot pepper guy" at work..... people are always bringing you sauces.