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:welcome: from Ontario

:welcome: from Ontario!

I always thought fatalii were considered to be an elongated habanero. So perhaps that's why they are labelled that way. Pretty sure those are fatalii

ahhh sorrry TB, those were ribs.

It just squished down, lol. pork chop?

Alright. Lunch today. ingredients: ground beef, garlic, salt, pepper, el yucateco habanero sauce, bacon, lettuce, tomato, cheese, pickled banana peppers, and beer. garlic bread buns Bbq finished

Hey, does anybody know of a place to order a bunch of starts that will ship in/to canada? I've started some, but decided I would like a lot more.

Welcome from Ontario!

One of my favorite hot sauces that are usually available is sriracha. Its a garlic based sauce that doesn't have that vinegar taste. Its also not too spicy, but still nice. I would suggest trying that at least to start. If you want something spicier there are a lot of people who make hot sauce...

Glad to see everything is back on track! What temperature is it outside that you're hardening off? I'm also curious as to what are the two plants inside the larger black pots. Everything looks good.

I would agree that the books are a lot better. I'm just glad they made them into a 10 hour miniseries and not a 3 hour movie.

That is a large plant for under T5s, especially with all those pods. Nice job. What are you feeding?

I would say +1 to the congo

The first one looks like a friariello pepper to me, at least the larger peppers in the picture. As for the second one, I really don't know. Everyone will have there own opinion on tabasco. I don't think it very spicy but I also don't really like the taste compared to other sauces. It's up to...

I used dried dill, and what I added was enough for me to taste it. Again, this is just what I did for my liking. I fermented in 3% weight brine. Left out with a loose lid until it started.Then air locked. Sat for about a month. Nothing special. any suggestions would be very openly welcomed

Hey, so I've been trying out a few sauces and experimenting and I really liked this one so I thought I would post. Ingredients: -15 red scotch bonnets -1/2 ounce cayenne powder -1/4 white onion -2 table spoon tomato paste -4 tablespoons lemon juice -1 table spoon ginger powder -1 tablespoon...

I'd guess the one on the left is the barrackpore. Nice looking harvests!

I'm gonna have to say brain strain.

Thanks, very helpful.