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Tried out my first MoA Scotch Bonnet last night. Isn't it cute? Easily the best flavored chinense I have ever had. Nice and fruity with sweetness on the front end a little acidity on the back. Lacks the olfactory punch of others like Fatalii.     And here's her sister which literally ripened up...

aw you'll be fine ;-)   BTW the Pineapple Ground Cherry yousent over here, branched out like crazy.

daamnnn son, you got a lot of plants lol. look good mate!

My friends think they are funny. <a href="https://scontent.xx.fbcdn.net/hphotos-xft1/v/t34.0-12/11123593_10153351529733689_149804226_n.jpg?oh=7660ed36d0c5d250facca3396fdaa9ca&oe=5554AEDA" rel='nofollow external'...

LAVA

Does anyone here make ghost pepper cheese?

I started out using the paper towel (coffee filter actually) method, but in the end it was too much work checking every day and making sure the filter was moist. Also my germ rates were not very good. If it works for you though, kudos!   These days I just soak for a few hours in water+h2o2, then...

as long as there's no threat of a frost you'll be fine.

There are several videos on youtube of people trying these and saying they are quite hot. Although I imagine these people to be wimps so there is that... I actually came back to Japan with a bag to try out just for kicks. Will let you know what I think lol.

arrrgghhh! Too bad I am back in Japan already. :-(   But congrats anyway!

It's been almost a month! I'll try to get some pics of everything up this weekend perhaps, but here's a pic of my first ripe pod. Ecuadorian Sweet courtesy of SL3. Looks and tastes like a hab--although for me it was more reminiscent of moruga scorpion--with little to no heat. Shishito peppers...

Peppers don't have round cotyledons if that tells you anything.

  In the states it normally comes from corn starch, here in Japan it is katakuriko (the plant name is Katakuri) or sometimes kudzuko (plant name is Kudzu). The interesting thing about Katakuriko is that once the soup cools down, it loses that thick consistency until you heat it back up, which if...

Annnnd here's another one from the weekend. Instant ramen touched up with some spinach and a poached egg. Topped with home dried ground de arbol powder. This particular instant ramen was interesting in that the soup was thick. Not unlike the thickness (starchiness?) of egg drop soup that you can...

BUMP!   Been awhile, here's a shot from over the weekend. This is a placed called Tomiraihonpo (戸みら伊本舗 / toh-mee-rai-hon-poh) in Ueno area of Tokyo, right around the Ameyoko Shopping Street. This was an excellent pork bone and fish fusion broth. Came topped with sweet miso chasyu (which is...

  Sounds good, I might give it a whirl some weekend soon.

DONE! #177

       I completely agree about the limitations in using AACT for inoculating soil. But I think you and PMD might be overlooking the benefits of using it to inoculate foliage to prevent or treat BLS and other foliar diseases. I definitely have not experimented with aact in this regard, I might...

Here's my recently finished sauce.   Used about a (probably less than) half pint of approx 6~7mo ferment. (mix of tepin x lemon drop, unknown baccatum, and de arbol peppers, carrots, apple, and garlic)   Blended with 2 asian spoonfuls of apple cider vinegar and about a cup of chopped frozen...

The pod I gave George was actually an F3. I grew F4 out of saved seeds over the winter and they grew out a little more flat on two sides than the other and a smidgen longer and smoother. Will probably get some F5 going sometime soon.