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  That's Cabe rawit, similar to thai as well, I as a matter fact I cannot really find the difference between those peppers, yet the plants and pods slightly differs...   OTOH the one on the bottom seems a bit big than what I'm used with.   Oh yeah, your macro photos are as ugly as usual ;)

Welcome back! That's a sea of pain!

Yes, first one is a bell pepper, second picture seems a cayenne.   Something similar happened to me with Jalapeno too. I had a plant clearly labelled Jalapeno, then pods started to look like in the picture, Soon as it was ripe I tasted and it was cayenne. As I had no intention of growing...

  Yes! I thought you meant those. That's a great idea, those spaces are perfect! However, you still have to worry about people passing by and city's gardeners. I say this because I just saw them rotate or whatever they did to a bed not a month ago, I do not think you would like them to pop up...

You realise I could just pop up at your place and demand to be fed.

  That's another thing! Chileheads can get accustomed with anything, may that be medicine or chemical compounds. I can clearly understand how you went through an extract sauce bottle in 2 months, we all went that road ;)   On another note, I never had 'nduja, I'm accustomed with andouille or...

  Hmm, I remember some time ago there was little vegetable shop that sold Morocco peppers here (piment vert/rouge du maroc ou piment marocaine). Naturally I asked the guy about getting habs or even cayennes. He laugh at me like "Have you lost it man!" lol Do you think it's possible he took that...

Is this an indoor plant only ? If so, it's rather difficult to say. Unless you keep it under a tent with very controlled conditions. Otherwise, I find it difficult to keep the plant the same conditions, even inside. So yeah pod size variations may occur. If that's not the case and plant just...

  Man for quite some time I debated the purpose of extract sauces. Most taste like medicine or chemical compounds. I can easily see how a chilehead could fall for it, once... but that's it. To some degree, I understand the use of pure extracts to heat up rather mild sauces. But basing your sauce...

Fish, baguette, pasta ... it isn't that difficult to choose from.

Early pods perhaps ? Overwintered plant ?

  Thanks! I totally agree on the simplicity part. I think there might be a magical combination on salt, pepper and garlic. The key is finding the right proportions. Throwing other things in the equation is just an useless complication, it doesn't really add to the taste and it makes mixing a...

  Oh just once in a while, I was never able to master this. Every other batch I made, manages to set me back. But yeah, I like doin' it, there's no doubt about it.

  I will have to do this myself too. I must admit I never imagined this a fiery version. I'm most accustomed with the rather mild version of this.

Hi Rick, I never got the chance to tell you how much I envy you for those nice looking pritamins. I think mine have set pods too early, plants aren't big enough. Speechless on almas, I can't wait for pics on pickling those.   On the issue of attracting spiders, as I grow in containers and...

Oh right right! , I remember now habs were sold on bulk too. They were a bit different from the packaged ones. Packaged ones were red dominica habanero variety, decent heat and somewhat smaller if I remember correctly. They were bit pricey 3-4 euros for 70g, that makes over a 40 bucks per kilo...

Pictures! Pictures!

Hey man, I'm a bit confused on Stromboli. Let me first say I totally love your dish, there is no doubt about it. Awesomeness! may it even be pepper-less. But shouldn't the dough be rolled up after it is filled up, before you actually throw it in the oven? I do realize you cannot do much after...

The way you master the iron, I wouldn't worry about it!

I think you're all setup for the next TD. Ah man I'm really envious of you!