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Welcome to THP.

Welcome from Upstate SC.

Well done Adrian! Looks like you got a good Christmas present for yourself.

Welcome to THP.

One I will be growing, thanks to you Marc, is Jeromin. Probably Kurtovska Kapija since I havent grown it for a couple of years. My workhorse favorites: Poblano for rellenos and a large mild Jalapeño for pickling. Ashe County Pimiento and Crunch Sweet Orange for salads. A Korean Pepper if I...

SL, I believe brining is commonly used to take bitterness out of the eggplant. Rinse off before using of course.

Yes, temp gun. Jeff used it to get the temp in the oven before putting in the bread.

Grass Snake, if your cast iron is already clean and you cook in it correctly, it shouldn’t take much to clean it. Soak it a few minutes in warm water, then use a plastic tuffy to remove any food. You don’t want to scour it and remove the seasoned surface. If the food particles are stubborn, use...

My buddy Jeff brought three cast iron ovens for a cookout. Did St. Louis style ribs, chicken thighs, a loaf of bread, and a pear and apple cobbler. Here’s the hardware: Two racks of ribs with a spice rub that was on them 24 hours: The ribs went on top of the chicken, which got a dose of...

Crunch Sweet Orange Ashe County Pimiento

Greetings from South Carolina!

Interesting shape. And nice to see you posting Adrian.

Aleppo

Nice offer Chris. I cant take the superhots these days, so I will pass.

There are several Hungarian varieties that can be used for paprika powder. And you can make smoked paprika powder. And Im making Aleppo powder this year. I read somewhere it has about the right amount of heat for the pepper flakes you put on pizza.

Dilute acetic acid with spice flavor is going into the onion. Tastier than water.

Youre correct HB. It produces a crisper onion.

Dad used a dry brine. Just covered the onions with loads of salt. Left them overnight, and the next morning there would be briny water in the bottom of the bowl. Rinse off the onions and proceed with the pickling.

Sounds like you didnt soak them first in salt brine. That draws water out of the onions. Dad used pickling spice from Boots. Ill post the recipe in a few days (if I remember ).

No problem, but it will have to wait until I get home.