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Still decompressing after a damn nuclear missile scare. I thought I had my shit together but when I saw the message that said 12 minutes to impact my brain pretty much shut down. Thank God it was a false alarm because using 20/20 hindsight, the high profile targets were a couple hundred miles...

Love that you went there with the anchovies....well done sir :drooling:

Salsa Lady's Pure Evil www.pureevilproducts.com   Can't get any hotter

  Well.....what if there is a leak? :think:  

Sad news, I'm so sorry for the family. Praying for their comfort wherever they may find it.

  Yea all of the above....

Anybody tried air-layering? I get about 75% success when doing it on fruit trees. Never tried it on a pepper plant because seeds were so easy and peppers usually only last about 3 or 4 years with a few exceptions.

Don't matter city, country, or something in between. Even very intelligent people can act like idiots under the right (wrong?) conditions. A few years back I live in a pretty secluded spot where the nearest homes were in a subdivision about 1/4 mile away. We backed up to the same forest where I...

I used to use a simple soaker hose set-up that snaked its way around some of my plants. Had a cheap mechanical timer at the hose bib so whenever I noticed things drying out I could just walk up to the timer and set it for an hour or so and walk away to do something else. Actual duration and...

Working hard at hardly working but failing horribly. It sucks when every department has a Hi-Priority Must Do Before end of year project and I'm the only one who can complete them. :mope:   Hmmmm..... gotta add "Bitchin' about life" to what I'm doing this week.   the one caveat: I love my...

yup

How much time do we have? I would love to give this a try.

I suppose it has a lot to do with what shade of red you're looking for. Beet juice will give you a deep red color. Red food coloring will give orange a reddish-brown tint.   I've seen some very bright colors in the stores over the last couple of years around Easter time but never had the nerve...

  I agree high water content will expand in the seed when frozen thereby killing it but there's more to it than that when it comes to pepper seeds since they are a warm-weather plant. A lot depends on how quickly it freezes meaning, pods laid out in a single layer to freeze will have more...

  Ummm Yeah.... I do. In my house there are such things as cookies and brownies and then there are the kid-friendly ones.     When my nieces and nephews were little they'd always be able to find my candy and cookie stash - the normal kind. Now they're grown up and their kids come over, I don't...

Lots of good info in here, I've followed SmokenFire and SalsaLady as they've laid out their process and I have never gone wrong by doing so. Being fairly thick-skulled, I've had to experience the wrong steps even after being warned not to do them. Go figure :high:   Having said that, here are a...

All my sauces are cooked after fermenting the pepper mash. However, I like to keep a couple jars of raw fermented mash in the fridge where it will slow the process down to almost stopping it. This stuff I'll spoon into ramen/omelettes/stew/chili/tuna sandwich/etc.   I still have 1/2 jar of...

Blend again after cooking, makes a big difference. Can also use a food mill after cooking.   In any case, it's still a wonderful thing when you can make your own sauce. Congrats!! :party: :dance: :fireball: :woohoo: 

Dang AJD I had to reread your post because after the first time through it all I could remember was "pocket cheese". :shocked: :sick:   Very good points by your wife by the way, reminded me of the time I bought a couple of smoked turkey legs at a fair. I ate the first one but walked around the...

  Goatsweed yes ditch the JB and molasses yes   And Hell Yes on the apple and/or pear. I like to use pear in all my sauces part for sweetness and part for texture. Pear helps the sauce to thicken up real nice.