Recent content by jrm

So yeah. I have not seen this video. The ones I have seen are apparently a little more condensed. And skiped a few steps. 🙄😔. Dang.

Gonna have to revisit videos I’ve watched of the production. If I recollect correctly, they do the mash (peppers and salt), put in barrel, lid it, and put salt on top of the barrel lid to seal it off.

Looked at ingredients. Sounds delicious!

TOO FUNNY!!!!!!!! :metal:

Thinking they may be like shishitos. You may get heat, you may not. Because the 4 I have eaten off this plant (unknown grower so I can’t ask the source) no heat what so ever.

Shape looks right. Flavor is right. ZERO heat?! Wtf?!

Only since all mine hatched in February this year. I have not tried to overwinter yet, ever. That said, I am debating with myself if I want to try to keep a few going Over the winter, and which ones. Difficulty: No plant lights, heat mats, room for them, and such (not and never have been...

Dang! No votes for anyones peppers yet? I just kick started it I guess. Gave the chestburster a vote! Gnarly, but pretty

Definitely gonna tweak the cauliflower. Was just “ok”. Beef was pretty spot on.

What @salsalady said! But to expand on that theme….there is a difference (in my opinion) between “scientific”, and “ real world”, because it is all relative when you throw in the human factor. For instance: heat is relative. A top of the chart jalapeño to me is meh….by contrast, a top...

Went and did it. Labor Day meal. Smoked (apple wood, cause that’s what I have) cauliflower, with Gouda and Muenster, jerk marinated and basted beef skewers.

2nd reaper of the season :metal:

Nice

:rofl: 😆