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What are rules, date and conditions? Anyone gonna lay em down?  I think the dishes should have the key elements of Thai cooking. I would suggest after Thanksgiving-  Sunday 3rd December.

Was a little busy teaching here and there. So, I was not in Korea all of the time. But, it is nice to see those seeds still providing. I can not get them out anymore.

https://www.youtube.com/watch?v=DzHTp2MNSIQ&feature=youtu.be .https://www.youtube.com/watch?v=DzHTp2MNSIQ&feature=youtu.be

I am not sure where to post- How about a Thai throwdown?   Nam Tok Pad Krapow Tom yum Goong Tiger crying beef Labb

Actually, all of my previous posts have disappeared(bar 3), plus my chilli sauce recipes. The photos above(first post) are a selection of stuff I have grown, in order to demonstrate I have been serious about growing before. The second is the one I am growing now. I am only growing this one T...

I have been out of the game for a few years. Sorry mate.

I would be interested in seeing what has been done with the Douglah. I crossed a douglah with a berbere some time ago, helped flavour profile. Less battery acid and more smoked chocolate, lol. Please submit your ideas and suggestions, photos here. I am not a commercial grower, so I am not after...

I think a little five spice, fennel, Thai basil (Kaprow) would be good. I lived there in ISSAN territory up North, and they used it. I loved Nam tok, Pad krapow moo and laab. They used mint more than I expected, it was good, especially in Nam tok.

As I said, I am developing it. Not selling. I am not here to advertise it. Just show people. Obviously chinense and very ------- hot. lol

Yes, regale me with your acumen. I would have posted pictures, but it is not fully matured this year. There are other posts about this here from before. And some previous stuff.

Got my third generation coming. Well pleased. Not sure of heat yet, but up there. These are some previous things. The T breaker is still in development. Third generation. Quite hot. But flavor is really sweet and is great smoked.

Do u stil have these?

Giant and hot Jalapeno seeds?

Berebere x Douglah is goot and Maldives Heart with anything.

Kicks the sheet outa mine Gonna try and make black burger with bamboo char  bun over Halloween

I like em that way, after observing Burgers made in South Africa, Australia and US. Gives the burger some charred flavour that I don't get on burgers in a pan.

Black caramel, Gorgonzola -green chili and Korean. Black caramel, Gorogonzola - green chilli , Korean and Montreal- maple

Xili = extreme chili