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I am just gonna leave this right here.   I have not done it myself, but I have been looking into it. Going to try this weekend if I have time. This was pulled from a Japanese site.   200g high protein/gluten flour 2g (1%) salt (optional but recommended) 2g (1%) sodium carbonate aka washing soda...

  I have a potential solution for you! In Japan Perilla leaves are used as a garnish, and as an antidote for shellfish allergy. At least that is what I have always heard. There has been little study done on the subject, but potentially something worth exploring! Just make sure to have your...

Yum! <a href="https://igcdn-photos-d-a.akamaihd.net/hphotos-ak-xfa1/t51.2885-15/11325461_714032878706371_2019379581_n.jpg" rel='nofollow external' class="su_links">https://igcdn-photos-d-a.akamaihd.net/hphotos-ak-xfa1/t51.2885-15/11325461_714032878706371_2019379581_n.jpg</a>

Well I didn't hear back by email, yet, so I guess we wait and see.

don't forget you can fry them as tempura!

Let's find out, gonna send him an email.

Maaaan, Roulette Doritas are a joke -_-

If you've taken action against pests, then it will bounce back whether or not you top it.   If you want to force it to branch now, top it.

Yah, I normally sow 3x of each type per starter pot and just cull or separate later. Germ. % has taken a back seat for me lol. This I think I only had like 63% germination over an avg. of 9 days. Which was fine for me, I only needed one plant of each type and would have culled down to one...

  A chemical smell with bitter flavor, kinda like aspirin.

  Oh it was sir, it was. Totally one of my favorites now. Easily best tasting Chinense I have had yet.

I gotta say, I have never been a big fan of the Red Savina. I thought I would enjoy it, but it has this overwhelming olfactory punch (also a reason I disliked fatalii for anything other than sauce) and chemical bitterness that just doesn't sit well with me. Perhaps one of the other types of Habs...

Very nice mate! My previous (first) ferment went for 30 days, then capped and aged in the fridge for a few months. I then brought it back out, added garlic, apple, and carrot and restarted the ferment for about 3 weeks before capping and aging in the fridge again. I ended up processing half...

mine is way low to the ground, but i did bury the main stem a bit so there is that... haha