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while covering your soil is always a good idea, (think mulch yes even in pots) the moss would actually cause your soil to dry faster. Moss needs alot of water and constant misting.  It would starve your pepper of moisture.  Even on bonsais they only put the moss on for show and recommend...

it says in the credits the winner got 50 pounds lol If i knew i had to eat the whole thing i sure as hell wouldnt take little bites, destroys the lips and face. they could hold a rematch the next morning in the bathroom, last to cry out wins.

this is a pretty cool way to do a chili eating contest increasing in scovilles each round.  you can tell near the end, the guy in green can see through time.   https://www.youtube.com/watch?v=PbG2RuQsAO4&feature=youtu.be

So what is your creative process for flavor creation?   wanted to post this awhile ago but realized I hadnt examined my own process.  so here it is   I start with the pepper, what are its attributes what kinds of dishes do i think it lends itself to.  I find overly fruity peppers too limiting in...

i keep mine inverted so sediment doesn't clog the neck.

or you could be both.   i only ferment for one day. i just tested texas pete and it came in at ph 3.2 (confirm anybody?) my highest is ph 3.6. i have a milwaukee ph 600, not sure if i like it but have nothing to compare it to.  

this sounds more like an urban legend than a factual tale but any way..   I cold bottle my sauce and I give them to people all the time no worries. Honestly I dont think they stay around long enough to go bad and people probably put them in the fridge after opening. Im hoping i can make these...

chipotle makes sense as its a strong heady flavor that can stand up to ACV and it might be flattened by DWV. I cant imagine you could preserve some of the more delicate flavors like the floral notes of a ghost pepper if you used ACV.   I only use ACV in one recipe because its chocolate habs and...

No reason to get uppity Lucky Dog, we're all friends here.  I just wanted to make sure we all understood what exactly the discussion is, because its not about putting fruit in. its about using a lot of fruit and some of the posts dont reflect that.

was just at the FDA website and they explicitly say "For this reason, we have advised inquirers that we do not regard this synthetic alcohol as a suitable food ingredient. This position, however, has not been the subject of any court review." but if youre relying on a government agency to keep...

I have a potted one i brought into the greenhouse, I think it will winter over in there. 

im not sure if its me or people didnt read my whole post. i wrote "To clarify - this is about fruit based sauces as oppossed to small additions of fruit."   berries to be exact and although the mushroom is refered to as the fruit of the mycelium they're actually more closely related to humans...

Im completely against topping unless your doing it for asthetics but thats neither here nor there, it could be the topping shocked the plant but its doubtful.  you dont normally see a woody stem on a plant that small and actually your other plants look stressed to me, its very subtle but i...

you can thaw a frozen steak in under 20min (idk how big a steak you cookin) by submerging it in tepid water.  water is denser than air so it transfers heat faster.

basil is an annual no matter where its grown.   rosemary is a mediterranean plant it likes warm and dry.  Ive never had one survive a PA winter (too cold, too wet) I have high hopes this year though I planted one close to the south side of my house in a slightly sheltered elevated bed.  cool...

love the red moruga burn.  I equate it to getting smacked in the tongue with a wire brush. That plant created two daughters.