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How r ur peppers going in Perth west oz?

The photo of Lavatung's first superhot is exactly what my orange capsicums all look like -- the point they get to -- right before they all drop off. Wonder what's up with that.

In other news, my injured seedling continues to look OK.
 
Blue Flames said:
Ok scientific me , and this wud apply to wa growers ! It's hot and dry we all steer away from watering due to over doing it .but we all hit the fert to hard and not enough water, a plant same as us is primeraly water and is the key to transfer goodness is water . More water less less fert especially while young ! I'm watering all my plant including babies every day now it may rain bit dosnt penetrate , if u have good daring soil it shudnt matter , it seems to be curing the crinkled leaf as the plant is to dry to suck up the minereals . Note I'm hammered
Click to expand...

It's not overwatering if they need it. ;) I'm watering my plants now pretty much every day too (well, at least the ones in pots).

megamoo said:
Cool invention. So you dump the worms and castings out somewhere dark to dry, and the worms don't mind this? I mean they don't dry up and die or try to escape or anything? A cool thing I've seen is this rotary screen on youtube [media]https://www.youtube.com/watch?v=KRI69IO5y3c[/media] Might go and built myself one of these if I can find the right mesh and figure out how to join it :P Can't remember how to post a youtube video or has the site changed its rules?
Click to expand...

You gotta remove the "s" outta the "https" and post the link.


:P
 
i have about 15 razzamatazz plants coming along :) i like them for ornamental reasons :)


Also my 2 bonzais i chopped down have a lot of new growth going on!
 
Any pics feroza? Any one else got anything going on ?

Black stingers
4D438AA7-F562-46FF-B8E5-9B5F99399943-6240-0000093573A7105C.jpg

Look a little off shape

Doogie and its big:)
DF8B9B3C-89FB-49F6-A78C-C529DAE68F90-6240-0000093599021400.jpg


Mmm white Dt ? Not sure of the shape
D71A18DA-F222-4DDD-8B74-BDD071906778-6240-00000935807E2FC7.jpg


Mustard Hab
F8AC9BA9-6752-4BDC-A1C7-5AF5A5953822-6240-000009355141DC1A.jpg


White 7 pot
625D7FC4-3B2A-41DA-9E43-F3DE6D5F5662-6240-0000093566602764.jpg
 
Cheers Gas. I seem to remember you used to have to just copy and paste the link and it worked.


You're getting plenty of pods Blue Flames. Douglah looks like it'll be painful ;)
 
depends what you are pickling.

I pickle a lot of chinese raddish (the massive white one) also called daikon. Eating in korean restaurants a lot.

As for octopus no idea:)

Are you going to cook that or eat it like that??
 
Super David said:
If its not a secret I'm a bit curious about your recipe to pickle things. Salt or vinegar or both?
Click to expand...
No secret at all mate. I've tried many and nothing comes close to the recipe. It has been refined and perfected over a few years now. I'm happy to share :) After I chop the occy, I add garlic, spring onions, chilli, oregano, whole pepper corns, salt, half water half vinegar and top off with a mixture with a blend of olive oil and vegetable oil. If you use plain olive oil it goes gluggy. Enjoy
Oh yeah. When cooking the occy, fill the pot so the water just covers the occy. Bring to the boil then reduce to a rolling simmer with the lid on. Cook for 45mins. Then let it cool in the juices before you chop it.
Blue Flames said:
Luv pickle occy
Click to expand...
you supply the beer and pods and I'll bring the occy.

ferozaj said:
depends what you are pickling.

I pickle a lot of chinese raddish (the massive white one) also called daikon. Eating in korean restaurants a lot.

As for octopus no idea:)

Are you going to cook that or eat it like that??
Click to expand...
It's already cooked dude.
 
Lavatung said:
No secret at all mate. I've tried many and nothing comes close to the recipe. It has been refined and perfected over a few years now. I'm happy to share :) After I chop the occy, I add garlic, spring onions, chilli, oregano, whole pepper corns, salt, half water half vinegar and top off with a mixture with a blend of olive oil and vegetable oil. If you use plain olive oil it goes gluggy. Enjoy
Oh yeah. When cooking the occy, fill the pot so the water just covers the occy. Bring to the boil then reduce to a rolling simmer with the lid on. Cook for 45mins. Then let it cool in the juices before you chop it.
you supply the beer and pods and I'll bring the occy.

It's already cooked dude.
Click to expand...
nice! thanks for that!
I dont have any occy but maybe i'll try some eggs!
 
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