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Looks good, gonna have to try cooking with Black pearl sometime . . . I've only had one at the purple/green stage.

  Yeah, I know about gloves . . . I had limited time, at last minute, I realized that I had no gloves.  So, I am like, "Oh well, I have suffered through Hunan hands before . . ." 121814 Update: Looks like the yellow may be almost done . . .

  4'X6' size of container, or plant?

Mixed about half a teaspoon of Scorpion Flakes into some soup at lunch . . .

Looks good.  I love using soy sauce, kind of helps "round out" certain dishes, hopefully it does the same for your sauce.

Welcome from TN!

I grew Queen Laurie this past season for the first time.  I wish I had grown more than I had, the aroma is awesome.  I found it reminiscent of dreamsicle.

I'll bite. :) Whoops, too late.

Yyyeeeeeehhhhhhaaaaaaaa those are some big boy ferments!!!! Love it :) man nothing helps when Hunan hands strikes!! Then washing up pans with just warm water aaaaarrrrrggggghhhhhhhh lol my last batch hand burned for 2 days{style_image_url}/attachicon.gif...

121214 Update on Red: 121214 Update on Yellow:

When I was about 12 my parent bought a Datl Do-It hot sauce gift package with about 5 sauces.  My dad would make grilled bbq chicken and once I combined those fall-off-the-bone drumsticks with the datil sauce it was over....   I couldnt get enough of the awesome flavor, and it was fun to be "the...

Tuna Dill Pickles - Chopped Sweet Pickles - Chopped Squirt of Mustard As little mayo as possible (Last time, did heaping teaspoon to six cans of tuna) Naga or similar -sliced (as fine as possible) Shake of Celery seed or celery salt Grind of BP and Salt (adjust based on if salt used earlier)  ...

Ever since I knew about spicy food, I have liked it.  Problem was, never could find any really spicy food growing up, the kind that leaves you sweating.  Sure, I could douse something in tabasco, but that only got it so hot, and then the flavor was overwhelmed.  My cousin's father introduced me...

121114 Update on Red:   Air pockets are forming, and mash has risen up about an inch.  Shaking it down twice a day now.

Hello and welcome from TN.

Sticky, anyone?  I find this fascinating.

Added.

Now that's some serious ferment there. How long are you planning to run them before you decide to process? Last year, I fermented my gallon carboy for a month and it turned out really well, I will probably go a little longe this time, sinc I left some of the charapitas whole. Not sure on the...

  Yeah, quite a bit.  Used up about 8 gallon freezer bags of the Scorpions, and Two Gallon Freezer bags of the Yellow Stuff, mostly charapitas.