Search results

  yep, I distinctively remember having spent a day of my live "sin ropa" on a lonely beach somewhere around jaco... no person to be seen all day, just me, GF some monkeys - doing our things and living the day off coconuts - must have been in 99 or so :D

    congrats on your house, bill ...   never mind that its on the smaller side ... this is truely compensated by the long yellow driveway :D   ... I guess the former owner got it painted this way to find his home drunk.     seriously: congrats, man - I can relate to your current...

Cool, but @ 100 bucks per kilo... - nice markup 8-)

hey, I got 2 plants from the same package of seeds and one matures red while the other matures yellow.   Needless to say, neither show any particular Scotch Bonnet shape (as advertised on the package :D)   cheers, Al

sawdust (of var. granularity) also brings ph down - and will probably be beneficial for the soil-structure as well ...

holy cr@p! ... you are a true "firsttimer" :D     IIWY, I'd slice 2 lb of the chiles verdes, put some mustard seed in there, put some water and a lot of seasalt on them (till submerged) and (optionally) kickstart the ferment with some lacto ... then just let sit for 2-3 weeks ... nice flavors...

what is their profile? ... heat/taste/etc?   inquiring mind needs to know :-)   cheers, Al

  damn - you are lucky that the NSA didnt get their hands on this package .... those are truely WMD :D   cheers Al

You are fermenting kelp, right ?   ... it seems that the bull-kelp is veeeery robust - even when ferminting ...   I puree'd the snot out of it and literally nearly burned up the blender (got smoke coming out of it) ... yet it still isnt fully done after 1,5 -2 weeks ... however, I already...

  Nice going, Vegas  :party:

Yeah - Ray is def. the Ernest Hemmingway of THP :D   Al

When fermentation stops/slows (no more bubbles) , and ph is below 4 (in warm weather after about 1 week or 10 days. ) But I sometimes use it earlier - while at the same time leaving it fermenting .

yeah - the white scum is just yeast ... shake it stir it ... its part of the game and doesnt have any bad side effects for the plants   cheers, Al       here another gem of wisdom ...   source: http://www.oregonbd.org/Class/accum.htm             here you can: a.) check whats available locally...

the white pepper is truely a ghost-pepper :)     and I hear you on the furniture / nice stuff ...    a couple of years ago, I bought some (for me at least) high-endish speakers ... just to find both domes being deformed/bent out of round  by curious kid's hands after the first week  :shocked:  ...

yeah - hungary must be the country with most (sweet) pepper (=paprika) culture in the world ...   awsome stuff, there!       I like the stuff I am seeing from the youngsters .... very good work ethics - I like it :D     (Feher Ozone - a Hungarian Hairloom)

just put em in front of a Madonna poster ...    (raises stress levels to previously unknown heights :D )

good thinking ... I need to try that, too ... I have 3 roc's in the fridge ... and my family doesnt eat too spicy (3 little girls :-) - so they go a looooong way here    cheers, Al

    good you did, young Skywalker :D     Al   ps: You should also be able to get tons of algae/kelp in japan, right?

hit em with P and K and avoid anything with N in it... Should speed things up in the podding department Al

wow... I'd check them for a "666" somewhere :D Al