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all but three plants inside, little cramped until i get a few more lights but not losing any peppers this year..

catfish with moruga slaw   slaw cabbage 1 cup carrot 1/4 cup 1/3 of a sweet onion 1/2 tbl spn salt 1 btl spn sugar and 1/8 cup vinegar bring salt and sugar and vinegar to almost boil put over rest of ingredients   catfish fried coated with flower   mixed miracle whip with mango hot sauce add...

whip with scorpion and mango sauce, slaw and catfish before and after   finished   sorry didn't realize they all went together fixed that part!

fried catfish sandwich with moruga slaw   ingredients   catfish (not in pic flour to coat the fish) upper left plate slaw ingredients (not in pic are the salt sugar and cider vinegar) upper right miracle whip and homemade moruga mango hot sauce with Italian parsley and key limes hoagie to stuff...

ok i have one for you outside vs forced air in a dryer   what i am asking who is hanging peppers outside in the sun and wind  vs those that use a dehydrator?    or what do you prefer?   other side of that is what do you think has a better end product?   so what are your thoughts on these drying...

greenguru,     well not sure on how it would have tasted if i didn't freeze it :) i will tell you that it did taste good and had a good heat but i wouldn't be able to to tell you other because it was a one off of the early peppers i had ripen. to be honest the folks that did eat it liked it and...

my entry     opps wrong forum   will try to do this right tomorrow...        

that maybe so but...i had to make sauce most of the day and gas the kids, wife to the point of...going to an art fair for most of the day...only thing i got to have  happen is old antique dealers that thought they had gold when they had run of the mill cast iron and crocks...i will say with that...

looks good would love to be eating fresh mahi again nice job! on that note i will be off to a lake, if i can find one here with my son to try to catch a fresh water fish. hope i have enough gas to find a lake!

mmmmm gravy

   i only did that because i had no time or refrigerator  space to place it in, this way it cooled fast and had less time for the bad things to contaminate the sauce i only recooked it so i would bring the temp up to bottle it.   djinn

welcome! from Minnesota! :welcome:

face still is burning...3 times washing hand and still. well some people never learn and some just like the burn.

i sit at work, although right now i only have 20 plants still,  think of nothing the last 4 hours of my day thinking of getting home to look at my plants. hoping i have enough to do something with what is ready. I am looking forward to November, when (because MN had a late start, will get must...

  vallelman   i did i would have thought it would have been, to me it was a great additive to food. i tested it last night with some other folks that like hot food and came to the same its a 6-7 out of ten. nice burn with lots of flavor, get some of the notes of the hotter pods. i was rather...

chicken thighs almost done...

here are some pics of the finished meatballs   [sharedmedia=gallery:images:1812] [sharedmedia=gallery:images:1811] [sharedmedia=gallery:images:1810]

nope peppers free peppers from pepperjoe   no i used that much salt it cooked down a lot and actually with that much salt you cant taste it! i do use rock sea salt

  those will be monday JT! i will post a little more prep and then the pre and post pit , i will also be doing some chicken thighs too and possibly some smoked something depends on the hangover and time i have tomorrow...