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Member Since 05 Mar 2014
Offline Last Active Nov 12 2018 05:47 PM

Topics I've Started

RYMERPT Will 2018 be better?

30 December 2017 - 03:07 AM

Hello pepper people. Thoughts have been rattlin around in my noggun for about a month now about what I'm gonna do for 2018. This weekend being the last of 2017 I thought I should get off my Duff and get going. I've set aside a few bucks to get some better lighting this week end. I plan on setting up a hanging florescent rig with a couple daylight bulbs to welcome new seedlings. I've been thinking along these lines for a while and am ready for the change. In the past I have used just a couple regular type lamps with sunlight bulbs. The florescents size will give me more coverage. I do have a heat Matt and have a good system that has proven successfully for my seeding bed. I tend to use small Solo cups that sit in a aluminum turkey pan (allows it to be flooded). I cover this with the provided clear lid. AWESOME HUMIDITY ZONE. As for what seeds I'll use this year I'm still undesided. I'll post lots of pics and have much more details later. Still unsure if I'll pop for the price of a tiller or just go buckets this year. HMMMMM

Chocolate and chilis

02 July 2017 - 06:04 PM

Sorry didn't see you had to purchase it.

I watched it on Netflix

Cool use of peppers

Curious about Whisky

21 June 2017 - 09:48 PM

I have been introduced to GOOD tequila, but don't know shit about whisky.

From what I think I know there are some really good whiskies.

What's the deal with single malt?

What's the deal with "12 year old scotch" or aged whisky for that matter.

Is bourbon and scotch hugely different?

Id kinda like to buy a couple of those tiny bottles of "really good" whisky just to see what people think is GOOD.

I know that being 54 and an ex sailor I should know more, but sadly I don't.

Thanks for your response.

Question please

12 March 2017 - 04:52 PM

A couple years ago (September 2015) I made a ghost pepper puree with some galic. I don't think I used vinegar. I did cook it and it has been in the fridge ever sense. Is that still good? Has it or will it go bad. It is way to hot and I thought that id make something less out with it rather than throw it out. I've never really used it. Should I just chuck it or is it still ok?

Mmmm chili

20 February 2017 - 12:03 PM


Two large white onions

Whole bulb of garlic

Three anaheim peppers

Three pasilla peppers

Five big jalapeno peppers

Three tablespoons habenero powder

two tablespoons superhot flakes (mix)

One tablespoon smoked paprika

One tablespoon cumin

Two packages of Lowrys chili mix

Two cans chipotle peppers in adobo sauce

One can mexican spiced tomato sauce

One huge can of whole tomatos (coffee can size)

One huge can of pinto beans ( coffee can size )

About a lb of 80/20 ground beef

About two lbs of pre-seasoned pork cubes (package said great for tacos)

Tablespoon fresh cracked black pepper

Prep onions, fresh peppers, and garlic

Place in oven at 400° to char a bit

Brown meat and add spices, chipotle in adobo sauce, and tomato sauce.

Pour beans and tomatos in a large stockpot
Add meat mixture

Take chared goodies out of oven and roughly chop

Stir your witches brew and

Be pepared to fill a couple crockpots

It fills one regular and one four quart

Cook on high for an hour, then low and slow all day.