So… a welcome thread.
Long time gardener / canner. The wife and I own a 60ac “homestead” that is mostly wooded, but we have plenty of space for gardening and livestock as we choose.
We use mostly raised beds, and have some small-scale hydroponics set up in the basement for year-round salad greens and starting our own plants. Also, we have and use a freeze dryer for putting by, and have started using it over our dehydrators for making powdered spices.
I used to hate chile heat (but always loved the flavors), but the older I get, the more I find I like even short term discomfort for the evolving flavors I get from some chiles, and have come to LOVE the mellowing mouth heat that comes after eating something that was probably “too hot” to begin with.
My ideal “spice” level is one that makes me a bit uncomfortable for a minute or two after the first bite, but then leaves my mouth and nose feeling clear and tingly for 30 minutes or so after my last bite.
Have grown jalapeños for about 15 years or so, mostly preferring to let the bulk of them go red for making sauces and such. Have made and canned sriracha-type sauces for about 10 years, and a few years ago, started making cayenne-based sriracha-type sauces (I generally prefer thicker, meatier sauces to thinner “flavored-vinegar” ones).
This year’s pepper/chile plants are habanero, tobasco, hatch, mexibell and a gypsy, of course jalapeño (probably my favorite vegetable) - no cayenne as I got buried in them last year and am still working through that crop.
This year, I started growing habaneros (regular orange to start), and have fallen in love. So far, other than eating them (small bites at a time), the only thing I’ve made was a variation on a Ball relish recipe where I subbed some vinegar out for pineapple juice, and switched some of the traditional pickle spices out for fruit spices.
I’ve been trying to school myself up on habaneros, as I figure out the sauces I’m going to make here in the coming weeks, and found this site.
It wanted a Welcome post first… so, that was it.
Thanks in advance.
Long time gardener / canner. The wife and I own a 60ac “homestead” that is mostly wooded, but we have plenty of space for gardening and livestock as we choose.
We use mostly raised beds, and have some small-scale hydroponics set up in the basement for year-round salad greens and starting our own plants. Also, we have and use a freeze dryer for putting by, and have started using it over our dehydrators for making powdered spices.
I used to hate chile heat (but always loved the flavors), but the older I get, the more I find I like even short term discomfort for the evolving flavors I get from some chiles, and have come to LOVE the mellowing mouth heat that comes after eating something that was probably “too hot” to begin with.
My ideal “spice” level is one that makes me a bit uncomfortable for a minute or two after the first bite, but then leaves my mouth and nose feeling clear and tingly for 30 minutes or so after my last bite.
Have grown jalapeños for about 15 years or so, mostly preferring to let the bulk of them go red for making sauces and such. Have made and canned sriracha-type sauces for about 10 years, and a few years ago, started making cayenne-based sriracha-type sauces (I generally prefer thicker, meatier sauces to thinner “flavored-vinegar” ones).
This year’s pepper/chile plants are habanero, tobasco, hatch, mexibell and a gypsy, of course jalapeño (probably my favorite vegetable) - no cayenne as I got buried in them last year and am still working through that crop.
This year, I started growing habaneros (regular orange to start), and have fallen in love. So far, other than eating them (small bites at a time), the only thing I’ve made was a variation on a Ball relish recipe where I subbed some vinegar out for pineapple juice, and switched some of the traditional pickle spices out for fruit spices.
I’ve been trying to school myself up on habaneros, as I figure out the sauces I’m going to make here in the coming weeks, and found this site.
It wanted a Welcome post first… so, that was it.
Thanks in advance.
Clove, cinnamon, pineapple, oranges, raisins, imagination is the limit!
