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Um,... for those of us that are too dense to know, what is misspelled?

Kolacsa Paprika is the prefered paprika. Second is Svegeda(sp) Paprika. They are most likely the same pepper, but grown down the road from each other one in Kolacsa Hungary, the other in Svegeda Hungary. It is a mild sweet pepper, unlike the hot Spanish variety. If you want to grow paprika...

You can get Calcium Nitrate from Hydro-Gardens, $10 for a 5lb box, plus ground freight. Epsom salt is available at the local Xmart pharmacy or in 5lb bags in with the pool supplies. Recommended ratio to mix for hydroponic daily watering(which you can also use on soil plants) is Nutrents +...

No I read the section on Google Books. I thought the copy I was looking at was $99. Still too much for me though. I think your best bet is to see about quick or flash freezing, but be carefull not to freeze dry the pollen. THen ship to the recipient with a cold pack mailer.

According to: FLOWERING PLANT EMBRYOLOGY: WITH EMPHASIS ON ECONOMIC SPECIES, by Nels Lersten, tri-celled pollen is viable for 12hrs to 2 days, while bi-celled pollen is viable for 2+ days... What type of pollen Capsicums have I don't know. He states that viability can be extended by "quick...

It is the Oakton EcoTestr pH2, made by Eutech Instruments.

So we will be able to order direct from them when they are available? DO they overpack for shipping? I'm sure I have other questions I can't think of at the moment...

DOne and done. Switched the lid and put it in the fridge.

No, I am at 8 days now. I started it last Thusday, but didn't post for a few days, till I started screwing around with the blinder, and had my little accident with it. I also used 6 types of probiotic criters, not the freeze dried variety. I tried to fit the jar and airlock into the fridge...

I just checked the pH. It is 3.5pH. I double calibrated the Eco pH2 tester before taking the reading.

Thanks, I opened it on the urging of a biologist friend and it smelled tangy, Scorpy, and hot. He was devilishly advising me to taste it. But I don't want to be down for 3 days from gastric distress from the resulting indegestion or heaven forbid, food poisoning. He offered to test a...

That's a good thought too as long as you did it before cutting them up. It would kill off any rouge bacteria that is on the skin. I usually give peppers and toms a few minutes soak in water with peroxide for that same reason when I am making batches of salsa.

YOu can't go wrong with a Rem 700 in .308

has anyone else showed interest in this?

Vodka (alcohol) was used as a surface sterilant for parts that could not be steam or hot bath sterilized, like the lid of the ferminting jar, the airlock, the airlock-lid gasket, the rubber gasket for the blinder, the counter top...

Ok so I decided to give fermenting a try. I steam sterilized all the glass. I gave everything else a bath in vodka, then let it dry. No I didn't waste too much vodka... I initially chopped the peppers into quarters, and added 6% pickling salt by weight and added some Jarrod-ophilous from...

If you RO you will also be removing calcium from your water which means you will need to add more later. If you already have phosphoric acid, just use it incrementally, till you have the correct pH. Remember to test and correct your pH AFTER you have mixed your nutrients.

thanks. from reviewing some Utubes, it really looks like just an gussied up Chinese cleaver.

Ok so I bought into this Santuko craze a few years ago cause all the chefs on the foodnetwork were raving about them, but what are they good for? Do they have a special use? I mean- I use a chef's knife, a fillet knife, several paring knives, a old utility knife, a large utility knife and a...

I use 1/4 tsp per US gallon for daily watering.