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Chilidude

Member Since 25 Mar 2013
Online Last Active Today, 11:43 AM

#1530549 Chilidude season 2018

Posted by Chilidude on Today, 07:33 AM

Looking great Chilidude... roll on summer! If you don't mind me saying, your plants are a little on the leggy side. Lowering lights or increasing lumen might help. Airflow also will help with thickening the stems. May help :)

 

Only the C.baccatum are the "leggy ones", if you can call them leggy being only about 11cm tall and it is very normal for them as they are very fast growers and my C.chinense are very compact in comparison.

 

Lumens are more than fine, as this is a new 180w gob led and it is about 55cm above them. The second growing nodes with these c.baccatum is very short with the new light compared to the previous 100w led light.

 

Any exposed stems will be buried in the new larger pots when it is time, so being a bit leggy is a huge plus for me, so dont be concerned as it is not the first time and not the last time i have done it that way. :dance:




#1530499 PeriPeri's Grow 2018: South Africa

Posted by Chilidude on Today, 03:30 AM

You could use hay or grass clipping to cover the ground, so that the weeds have a harder time to grow near the chilis:

 

hay-mulch.jpg




#1530485 Seed starting system using plastic water bottles

Posted by Chilidude on Today, 01:49 AM

If the self watering thing work like it is working today for a week at least:

IMG_20180223_084221_1.jpg

IMG_20180223_084401_1.jpg

Then we got a pretty nice watering system for the coco plants. Bottom stays wet for feeding the chilis and the rest of the coco coir stays moist for the roots to breath like a fine working wick thing should do.




#1530309 Bajan style chili sauce

Posted by Chilidude on Yesterday, 05:14 PM

I was totally gonna ask that but I figured that's just how you guys do it in Finland and I didn't wanna sound ignorant.. :shocked:  

 

Nah, it is just one of my experiments as the original recipe called for regular white vinegar but hey it turned out great adding that stuff in there.




#1530305 Bajan style chili sauce

Posted by Chilidude on Yesterday, 05:11 PM

I feel ya, I feel ya. Hang tight, I might have some more questions for you after this beer.

 

Dont bother to even ask, because you are going to ask about the herb infused white vinegar next and it contains rosemary, sage and tarragon.




#1530297 Bajan style chili sauce

Posted by Chilidude on Yesterday, 05:01 PM

Not odd, just curious is all. I ask more questions than a 2 year old.

 

It is just for the taste profile of the sauce as adding less might change it too much.




#1530296 Some kind of wild growing in Hawaii

Posted by Chilidude on Yesterday, 05:00 PM

 

I thought that at first too, but the calyx is wrong. Too spikey, and the peppers face downwards and look like berries - all the frutescens peppers I've seen point up and are a little more pointy.

 

You could also try checking this page for wild chilis:

https://infernochili...age=villichilit




#1530286 Bajan style chili sauce

Posted by Chilidude on Yesterday, 04:27 PM

It's also in the yellow mustard ;)

 

Not in the Finnish style mustard i used in this recipe, but it doest hurt to add some more turmeric... ;)




#1530281 Bajan style chili sauce

Posted by Chilidude on Yesterday, 04:25 PM

Just curious, Why turmeric and curry powder? Isn't there enough turmeric already in the curry powder?

 

I dont know, this is a modified recipe from another sauce and the extra turmeric may add some taste to the sauce so i left it intact...




#1530275 Bajan style chili sauce

Posted by Chilidude on Yesterday, 03:34 PM

Here's a pretty good one too

 

I have watched this guy many times and he makes very tasty sauces.




#1530270 Bajan style chili sauce

Posted by Chilidude on Yesterday, 03:23 PM

-6 naga morich/3 petenero/3 caribbean antillais , chopped
-1 cup of carrots, chopped
-2 medium red onions, chopped
-¼ cup of yellow mustard
-¼ cup of herb infused white vinegar
-1 cup of  water
-2 tbsp mild tasting olive oil
-2 tsp curry powder
-1 tsp turmeric
-2  tsp rose salt
-1 tsp ground pepper
 
Blend all stuff in a food processor or blender until chunky. You can add water a little at time to help blend ingredients more easily.
Transfer the sauce mixture into a sauce pan With the lid on and on medium heat bring the mixture to a boil and cook about 30 minutes.
 
Remove sauce from heat and immediately add the hot sauce into the sterile bottles or jars using a funnel.
 
Damn the sauce turned out to be a winner in my book:
IMG_20180222_220158_1.jpg
Very hot, but oh so good and full of different flavors.


#1530249 Seed starting system using plastic water bottles

Posted by Chilidude on Yesterday, 01:14 PM

Damn, the terracotta thing is working right now as i can see small tears forming on the surface, so it will retain uniform moisture in the cloth as long as it has some water in it and the coco coir have already soaked some of the stuff as it is also moist in the surface.

 

Used thick frost blanket i found from the local shop as they didnt have the actual capillary matting, but this stuff seems to work just fine for the purpose as it is made from the same material.




#1530243 Chilidude season 2018

Posted by Chilidude on Yesterday, 12:40 PM

Day 14:

IMG_20180222_192520_1.jpg

 

Trying this self watering system:

http://thehotpepper....s/#entry1530241




#1530241 Seed starting system using plastic water bottles

Posted by Chilidude on Yesterday, 12:28 PM

This is the final thing and moistured the matt with the fertilizer solution:

IMG_20180222_192520_1.jpg

The bottom of the plastic pots are moist and coco coir have amazing sucking ability, so it might just work. :dance:

 




#1530225 Seed starting system using plastic water bottles

Posted by Chilidude on Yesterday, 11:39 AM

This is the prototype right now:

IMG_20180222_183713_1.jpg

Used Loctite power epoxy metal to seal the hole and if this doest work well, i can always drill a small hole to the epoxy to let the nutrition solution out.