Recent content by Somatic

This is good news, thanks guys!

I've just given a handful of seedlings to a friend that lives in an apartment near the beach, and they had a very valid question:   What effect will the salty ocean air have on the growth of chilli plants?   Anyone with any experience with this?

G'day Max! I decided to check THP during a slow 5 minutes at work and see another Aussie has joined, WELCOME! And you're from Taree! I grew up in Forster, not far away at all

Great haul for this time of year! The cold weather took so long to arrive this year, I'm amazed that I'm still picking ripe pods from my plants too, but nowhere near that many.

Yes that's right, the Heat h sauce site was very well designed, easy to use, great product range.

It's taken me longer than I would have liked to get back to this post, wife returning, hectic times at work and a sick 2 year old are quite a handful.     Such an awesome travel gift! I got the 6 sauces that I had ordered, as well as a few sachets of an interesting looking sauce thrown in by...

I'm with you Luke, love the taste (and smell) of charred roasted capsicums and chillis. I'm really interested to see how this turns out, I wonder how fermentation will alter the flavour that the charred skin gives, cos I love that stuff as is

Here are some process photos of my recent fermented sauce trials. First of all I need to do better at documenting my process with photos! This is 91 days in to a ferment of ripe jalapenos, red aji somethings, carrot, onion, garlic, roast capsicum (blackened skin removed), sea salt and filtered...

Hey there SR, great looking range you've got there! Are you selling them anywhere? Nice to meet you Scott I cannot wait to try your sauces, they sound freaking awesome. I've gone through the Byron Bay sauces, have the jalapeño one at work actually.

Yea I ordered from Heat in Berkley, great range and a well designed online store. I found some of the other online hot sauce stores not anywhere near as well designed, and hard to navigate. The descriptions that I read of your Lucky Dog sauces, sorry I don't know your name, take it to the next...

Let me tell you something that sux being an Australian visiting these forums - reading about so many delicious sounding and looking hot sauces but not having access to those sauces. Postage on a bottle of sauce or 2 from USA to Aus makes the price of the sauce unreasonable.   My wife is heading...

Thanks for your advice! And yes photos always help, here's a couple:   This was Sunday afternoon, freshly made. I've done a few much smaller ferments recently that were similar recipes, and they haven't been very active, so I loaded up this 5L demijohn, thinking this would be more than enough...

I have a very active ferment that has only been underway for 5 days, it's already overflowing the airlock. Does anyone have any advice? should I just let it go and clean up the mess everyday? Can I replace the airlock without having negative effects on the ferment?

Definitely the dreaded Queenlsand Fruit Fly! I lost a heap of fruit to the little bastards last year, minimal damage so far this year though. Surprised the hell out of me when I saw one of the little larvae jump too. The best way to not have them is prevention, I think it's the QLD govt that has...

I tried it a couple of weeks ago. A bit of a tingle after a few seconds, but no particular chilli flavour. I assume it's just a little bit of extract added to plain choccy milk. Gotta try these things though right