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SmokenFire

Member Since 06 Jan 2013
Offline Last Active Yesterday, 09:05 PM

Posts I've Made

In Topic: Good morning!

Yesterday, 09:07 PM

 

I ground up 547 Ghost peppers this morning.  Yield was 1/2 teaspoon of ground pepper per whole pepper.  

 

Do you recall how many dried ghosts per ounce or gram that you ended up with?  547 dried ghosts = how many total ounces/grams?
 


In Topic: Starting my first ferment. Could I get some tips? Photo added.

Yesterday, 07:29 PM


If you find everything ok, should I proceed as normal with non-fermented sauces? (boil and simmer, add sugar, vinegar, lime juice etc and hot fill it?)

 

 

Yup that's what I would do with this mtj.  Please make sure to update the thread with the final results.  :)
 


In Topic: Germination with peat pellets

22 March 2019 - 07:13 PM

I love peat pellets. It's what I started out using and continue to use out of familiarity. I plop them in nursery pots with good soil as soon the the seeds pop. I've tried other methods but am more comfortable using peat pellets

 

I agree with Edmick here, though I've had basically the same results w coco coir pellets.  Peat and coir are great for starting seeds.  I use a heat mat and one of the domed seed starting trays and have had good to great luck the last 5 years or so. 

 

I'll start in the pellets and then transplant into solo cups about 4-6 weeks after they pop.  Then 4-6 weeks later they come out of the cups and into the raised beds. 
 


In Topic: C.tovarii

22 March 2019 - 07:10 PM

Thank you guys.  

 

I did see the ones for sale at fataliis, but it that is indeed quite a steep price.  

 

Ya 35 euros is tough, but they are quite rare indeed.  You're new here tho catchthebear, so I advise you to stick around and get to know this community.  With some time and genuine interaction chances are you'll find someone who can make a trade.   

 

:)


In Topic: Make your best taco.

21 March 2019 - 10:28 PM

grated carrot in a taco?  c'mon SR!  that's freaky like beet root on a burger!

 

it's crazy but I'd eat it at your house.  :)