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Spicy sauerkraut FTW! Yeah man this forum is the best.. What are the rippled textured red sexy girls? Peppers that is...lol Sent from my XT1565 using Tapatalk

Thanks man! Yeah if you look closely on some which the pics don't quite provide but I did them every which way a few at a time to kind 9f do a running experiment sort of thing.. Although I will say my pureed, seeds removed as well as my pureed seeds blended ferments had an easier time avoiding...

I know right! It's hell.. Plus I got no room for NEW sauces and condiments which is my favorite sanctum of fun when it comes too food. My deep freezer would tell me "please upgrade!" as well :( Sent from my XT1565 using Tapatalk

Love it! You got the same dates as me within a week! 9/27 and 9/18 here on quite a few early ones.. Have been processing a few here and there too, using xanthan to help suspend the ferment brine with the cleaned out and concentrated puree vis a vis kitchenaid food strainer parts on food grinder...

Makes sense! Sent from my XT1565 using Tapatalk

Is my name removed because I finished both trains? Merry Christmas everyone! Sent from my XT1565 using Tapatalk

This is awesome! Totally gonna try it this weekend! Sent from my XT1565 using Tapatalk

A train is 9505 5066 8171 8355 0152 57,will be moving tmw morn, expected delivery date is 12/24. Thanks again pepper party people! Sent from my XT1565 using Tapatalk

Yes, all is well with A train. This has been a great experience! Train will be back at the rail station tomorrow or Friday at the latest and I will update with tracking :) I got plenty more contributions to add to the train! Sent from my XT1565 using Tapatalk

Wow! Really, that poor? Technique or media or seed/genetic line you think? Or maybe how the seeds were dried? How have your previous seasons germ results? Sent from my XT1565 using Tapatalk

Righteous, so are you saying you've used a pepper vinegar you've created to finish a mash for sauce/bottling? If so, how has it worked and why didn't I think of that! Lol! One more 'tool' to mix and blend flavors, as I've made quite a few different variety of pepper vinegar and just had them...

Man you're a trooper! No break for you huh?! Already back breaking bread popping some more seeds huh?! I'm taking a quick breather to get everything in order, cleaned up as far as the grow room, and all the supplies, and also trying to do more on the processing/kitchen/creations part of the...

Damn I will have to look deeper in this thread and take a look at these yellow bmj colored pods with pdn coloring! There was a bios science term that describes this phenomenon with hybrid creations but I cant think of it at the moment.. How's the flavor of those pods vs the parental lineage of...

Yes I'm big into cheffin have been a science man my whole life hence the bio/chem/science schooling I did to get my B.S. but food creations and new recipes (as well as a lot of improvisational cooking and methods) have always been something I've loved and been able to have a direct connection...

Yellow pods? That sounds like a recession into the constituent lineage like a bonda MA jaques w/o pimienta de nadye Sent from my XT1565 using Tapatalk

Anyone tried fermenting these? Only have like a lb of fresh left and need to put em up just wondering which styles this peppers flavor lends itself to well (I. E. Ferment, smoke, dried, freeze, hot sauce, jam, etc..). Sent from my XT1565 using Tapatalk

Wouldn't you just add citric or ascorbic acid though if you thought the ph was too high? After testing? Sent from my XT1565 using Tapatalk

Are those plain or w peppers? Sent from my XT1565 using Tapatalk

Damn informative! Thank you for your time, chattanooga is probably the closest, like 1hr from where im at currently. Sevierville is about 2-2.5hr but I do have a friend who lives an hr away I might be able to room with. Murfreesboro is about 1.25-1.5hr Sent from my XT1565 using Tapatalk

Very good points! I live in central/east Tennessee atm(which sucks in more ways than I can count on both hand and both feet, but originally from DeKalb Northern IL, 60mi west of Chicago born, bred, schooled, raised until 3-4yr ago, and there was more higher end joints all over and everywhere...