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cone9

Member Since 08 Apr 2013
Offline Last Active Jan 16 2019 07:46 PM

#1594051 How to make sauce hotter???

Posted by cone9 on 18 November 2018 - 10:23 PM

Yeah, Reggie...put that olive branch back in your pocket and save it for someone deserving.  That guy had a log on his shoulder.  Bet everyone/thing he touches he turns to s**t! 

 

Gotta pity the poor folks who have to work with a jerk like that.  Certainly can't be many that choose to play with him!




#1594046 How to make sauce hotter???

Posted by cone9 on 18 November 2018 - 08:58 PM

I completely missed this the first time through. Totally agree, although it isn't really that great of a beer. Might need a pinch of salt. 🙂

Too bad the intended recipient  won't get to see it as he has taken his leave!  

 

How does one go about acquiring an inactive membership anyway - besides being a complete a??hole?




#1592350 New member

Posted by cone9 on 08 November 2018 - 09:35 PM

yellowwaitside, :welcome:

 

Oh yea...sorry...I got so engrossed in soupçon  I forgot.

 

Welcome to THP!  A place where we learn endless ways to set our anuses on fire.

(most of which are accomplished without the aid of a matchstick)

 

 

 

 

Had a rough day today.  Time for a feeble attempt at some humor and then it's off to bed to read about the ancient history of Rome.




#1592204 New member

Posted by cone9 on 08 November 2018 - 07:05 AM

Wondered about that myself.  It seems to be a tad like a smidgen!

 

 

 

You guys never heard of Google??? :rofl:

 

I have!   Lifted that sentence directly from Google, Boss!




#1592125 Sweet peppers

Posted by cone9 on 07 November 2018 - 08:26 PM

I love Corbaci Sweets (but they are annuums).  Come to think of it, I should grow them again this year.




#1592112 New member

Posted by cone9 on 07 November 2018 - 08:06 PM

"soupçon of putrid smell"


 

Wondered about that myself.  It seems to be a tad like a smidgen!




#1588892 2018 cone9 " 'bout time glog time"

Posted by cone9 on 21 October 2018 - 08:10 PM

Wait, I think I have your seed stock. I got mine from RickVM whom got it from you. Lol.

 

I believe I did send Rick some - probably last year.




#1588888 2018 cone9 " 'bout time glog time"

Posted by cone9 on 21 October 2018 - 07:58 PM

Very nice! I might try the 7 Pot Pink next year. I grew the Peach Scotch Bonnet and by the looks of the pods, I'd say the SB is thicker walled and less pleated than the pink. Definitely growing Aji Oro again. Great producer. Your harvests are spectacular! Great stuff! 👍🏻

 

Thoses 7 Pot Pinks are very nice peppers.   That picture above does not do the color justice - they are not orangey like that, but a lighter yellow with a bit of pink to it.  I like the lighter colored hots/superhots.  I think the flavors are less intense, more pleasant, than many of the darker varieties but still with a boatload of heat.

 

I had two or three times more peppers left that I couldn't harvest.  Nice and big,  but still too green for my tastes.  The plant had been broken off (rabbit, cat, cutworm, ?) just after planting out so it was set back quit a bit.

 

I will certainly grow them again, but probably not next year.  I am yearning for 7 Pot Whites again!




#1588813 2018 cone9 " 'bout time glog time"

Posted by cone9 on 21 October 2018 - 04:29 PM

...pretty cool phenos too!




#1588810 2018 cone9 " 'bout time glog time"

Posted by cone9 on 21 October 2018 - 04:26 PM



So how is the White Lightning Bolt going on?

 

Those are some of the most productive peppers I have grown.   Nice flavor, great heat.   I used some in a hot relish I made last year.  It was wonderful.

 

Are you growing them as well?

 

DttNzhe.jpg

 

The curved one on the lower left would easily be 4 inches straightened out.




#1588743 Candied Jalapenos & Habaneros

Posted by cone9 on 21 October 2018 - 11:51 AM

Dang I was afraid of that. I have a bunch of sugar rush peach that would be good candied or fruit leathers! Do you add any liquid to the pureed peppers before dehydrating them to leathers?

Sent from my XT1565 using Tapatalk

 

As little as possible - just enough to get them to puree well.  You are just going to be evaporating that water back out and the wetter the puree, the long it takes to finish drying.

 

You can also choose a liquid other than water and influence the flavor of your leather - orange or cranberry juice; rum or bourbon.  If it's a liquor, the alcohol will evaporate, but leave behind the flavor.




#1587777 Pepper People are the Best

Posted by cone9 on 16 October 2018 - 12:51 PM

I want to thank Nicolau AKA (AZ1000) for the cross continent seed trade, all the way from Romania. I'm looking forward to growing these 8 different Pubescens varieties next season.

PPATB!

 

Looks like a nice assortment.  I grew Rocoto Marlene and Peruvian Red Rocoto this past year.

 

Marlene bore one ripe pepper earlier and now has two more ripening (in the garage since last night!), so not a very productive plant for me.  Very good peppers though!

 

Peruvian Reds were pretty productive.  Very good as well, not real hot, medium sized for pubes - well worth growing a couple plants.




#1587442 2018 - The Farm

Posted by cone9 on 14 October 2018 - 08:29 PM

/\  I'd like to "like" that post a couple extra times!    Thanks for taking so much time with this thread.  Very interesting read, Trent.




#1586848 TheGreenChileMonster Ferments Some Sauce

Posted by cone9 on 12 October 2018 - 12:20 PM

Well, I woke up early this morning to a loud crashing sound, and scanned my house to figure out what it was. As I entered my guest bedroom, I noticed a strong pepper smell eminating. I slid open the closet door to find this had happened😂

Looks like that fermentation really kicked in fast! It blew the airlock right off the top. The fermentation pushed mash through the airlock, then got clogged, so no more gas could escape. That trapped the gas, causing the whole thing to blow off. I usually leave that amount of headspace on my ferments, but these bhuts must have had an extraordinary amount of sugars to trigger such a strong lacto fermentation.

The other Bhut ferment was VERY close to the same thing happening. I carefully opened the top of the lid, and a decent amount of mash leaked out the sides from the pressure build up. I cleaned everything up, removed a bit of mash from the rocoto jar, just in case, and tucked them away to keep fermenting. All three jars have a great sizzle of bubbles going right now, when I stirred up the mash before resealing. They smell amazing, and as a result of the explosion, my whole upper floor of my house smells like pepper mash.

 

I would be in soooo much trouble if I did that!




#1586653 Massive Growth

Posted by cone9 on 10 October 2018 - 08:47 PM

Holly mother f%%^* that’s one plant? What did you feed it?


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Florida weather!   

 

(We can only dream of that up here.)