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SmokenFire

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

#1621874 Germination with peat pellets

Posted by SmokenFire on 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. 
 


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#1621873 C.tovarii

Posted by SmokenFire on 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.   

 

:)




#1621699 Make your best taco.

Posted by SmokenFire on 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.  :)




#1621692 Mmmmmm...poppers!

Posted by SmokenFire on 21 March 2019 - 10:03 PM

Chingon.

I always get a kick out of the randomness you have going on in the background of your pictures too.

 

The on fire zippo reflected from the bowie knife adds a certain ambiance.




#1621658 When should I transplant and harden off my plants?

Posted by SmokenFire on 21 March 2019 - 07:33 PM

I currently have a hydroponic setup for my plants and I plan to use pots, so I know there will be transplant shock.

 

If you don't already, put a fan on a timer and set it to blow low wind on them for like 15 minutes every 2 hours or so.  This will help with transplant shock.

 

When I harden off (usually around 5/15 or so) I will take the plants out onto the patio close to the house in the morning around 9am and then bring them back inside when I get home after dinner around 6 or 7pm.

 

Our back yard faces east, so they get full sun in the morning till shortly after noon when the sun goes behind the house.  About a week of this and then they go into the ground in our raised beds. 

 

Good luck!  :) 
 




#1621648 STEAK!!

Posted by SmokenFire on 21 March 2019 - 07:01 PM

 

I was looking for some new emojis. If you see a 5 foot 6 Hungarian Texan Hawaiian that plays guitar in pajama bottoms and Crocs and talks like Christopher Walken lemme know.

 

rolling on the floor laughing my ass off




#1621643 Seeds? Where do I get them

Posted by SmokenFire on 21 March 2019 - 06:51 PM

I think you have made the right decisions.
A little bit of each - and some are very interesting too.

I wish you all the best growing them out

 

Agree,  Best of luck samdi!




#1621405 Seeds? Where do I get them

Posted by SmokenFire on 20 March 2019 - 08:05 PM

some idea of what you're looking for; what you liked that you've had, what you've grown before, what heat level you're looking for - those answers will help us help you new friend.   :)




#1619771 Do you have a web site and ...

Posted by SmokenFire on 13 March 2019 - 10:39 AM

Thanks very much Peter.  I'll check them out. 

 

There are so many builders out there!  I'm just looking for an easy drag & drop builder with ecommerce functionality that doesn't cost too much.  :)




#1619759 Fermenting Peppers 101

Posted by SmokenFire on 13 March 2019 - 10:18 AM

My follow up is what about vinegar?  If you make a ferment, have a low pH of 3.8-ish let's say, and after you're done fermenting (cause you say it's done ;) ), you add 20% of your choice of vinegar before bottling.  Does it still need to be refrigerated?  

 

It was my understanding from reading a lot of these pages and searches here that it does not and that the vinegar stops the fermentation.  I tell people to refrigerate it anyway, but I do leave my own out in warm Thailand temps as a test to see what happens and so far nothing other than settling and a little darkening at the top of the bottle.  I attribute this to oxidation and no sulfites being used for color retention despite doing a BWH process.  I put the bottles before capping into a hot water bath for 10 mins or so till the sauce rises to the top of the bottle, I cap it and invert it.  

 

TIA :)

 

 

 

Vinegar after fermentation:  Your pH is 3.8-ish after the ferment is finished.  Then you add vinegar.  The sauce is then hot water bathed.  

 

The addition of vinegar should lower the pH even further from 3.8 (check to be sure) so the sauce should not need refrigeration.  




#1619755 Do you have a web site and ...

Posted by SmokenFire on 13 March 2019 - 10:12 AM

Rerail:

 

I am looking at moving my website away from wix due to costs and ongoing issues with support.

 

Currently reviewing wordpress, sitebuilder, weebly, host gator and a few others.  Need a) easy to build, b) easy to add shopping cart, c) not super expensive.

 

Any recommendations from you THPers?

 

Thanks




#1619749 Good morning!

Posted by SmokenFire on 13 March 2019 - 10:03 AM

Good morning.  I discovered this forum searching for conversion factors for peppers in various states.  I make beef jerky and many recipes include peppers -- ghost, habanero, and jalapenos mostly.  In the interest of simplifying my process, I would like to replace peppers with powdered peppers.  I have a bag of 500 dried ghost peppers which I plan to powder, weigh, and measure, but would LOVE to get this information from someone who has already done the heavy lifting.

 

Thanks!

 

If you're using 4oz fresh peppers in a jerky recipe the dried equivalent would be around 1/2 to 1 oz dried, depending on the pepper.  Note that dried peppers will not have the same exact taste as fresh, so the final product will be different (might taste better, you never know).

 

Here are some other threads you might like to read through detailing more info about fresh versus dried.  Hope this helps, and welcome to THP.  :)




#1619646 Make your best taco.

Posted by SmokenFire on 12 March 2019 - 08:15 PM

That is one damn fine looking fish taco mister tee bee.  Though its missin the proper thumb ring-age, I expect they tasted just as good without it.




#1619506 Anyone have a recipe for pineapple jalapeno hot sauce?

Posted by SmokenFire on 12 March 2019 - 11:31 AM

I've made a green jala pineapple sauce that came out pretty mild and family friendly:

 

1 lb jalas

1 can pineapple chunks

1 cup pineapple juice

1 cup white vinegar

5 cloves garlic

1/2 an onion

1 tsp salt

honey to taste




#1619195 Scaling Recipes and Reducing Sauces

Posted by SmokenFire on 11 March 2019 - 09:12 AM

Welcome to THP Sean! 

 

Sauce reduction time and scaling recipes is kinda tough - beyond knowing what its supposed to look like, mouth feel, etc.  If you are tripling or quadrupling your batch size it should still theoretically require the same amount of time for the larger batch of sauce to reduce to its correct thickness.  

 

When I'm scaling up I the only ingredient that I typically do not need quite as much is salt.  The process, cook times, etc are usually all the same but if my small batch requires 1 tbsp salt, my 5x larger batch does not require 5 tbsp salt - it's more like 3 tbsp. 

 

Hope that helps.  :)