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Here's a picture of the 'Weed Observation Deck' that I took a while back.....I sit in my chair every day talking to my babies.....:eek:

I just don't understand it :lol: I swear I took four pots, filled them with potting soil....bought a pack of hab seeds, planted one seed in the middle of each pot, and watched one seedling sprout.....nurtured them into the healthy specimens that you see before you....only to be told by yoo's...

Damn it! I've been nursing those buggers for over a month....they get watered, nutrients, I even sit and talk to them in the mornings.... :crazy: Please say it ain't so :( R :( :( ZE

Can anyone suggest what these are? ....the first and third are the same - these are supposed to be peppers but look a LOT like weeds to me :mouthonfire: The middle one....I have no idea from whence it came :( but it's also starting to look a lot like a weed. If you suspect they're...

mmmmm....that looks yummy. I bet that would be great with some seafood too...almost like a chowder

Seeds arrived today Joe, thanks much for the freebies!! Cheers Rooze (Egg Harbor WI)

I can send some down in a box if you wish, smoked and unsmoked available.... $0.50 each plus shipping from WI. :)

Hey Bhut Man.....next time you're in DC, hit the Peninsula Pub on hwy E/A - he has a "hot and spicy" theme going on with a hot wing challenge, some great 9 pepper chili and some really good bottled hot sauce. Just tell Kyle the chef that 'the English guy sent you' and you'll get some extra...

Ahhh Pecan smoked chipmunk, hominy grits 'n biscuits....sounds like a Southern staple ;)

Hey from Door County WI :welcome:

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My folks raised me on that stuff.....I may not be recalling the recipe with true accuracy, but it was something pretty close :rofl:

Yes but why not make something tasty? Get a 1 gallon airtight container and add all your waste veggies and fruit for a couple weeks. When your container is almost full, add water and 3lbs sugar and yeast. Let it ferment for 2 weeks then distill it.

Uck I couldn't go there. Now if you stuck a rubber teat over the bottle I'd give it a shot.

Hey folks, Thought I'd pop some pics up showing the kinda slow progress of my little growing projects. I have around 20 private acres but much of it has established trees and the options for growing peppers are somewhat limited, due to the extensive shade. Last year I cleared a couple of 12x12...

:eek:

I don't mind at all, I'm happy to try and help! Thanks for the comments. :)

Jetchuka / Kiddc - those are valid points, I can't say for sure that they apply to my experience with the little supers. The first thing that hit me was the hiccups, and the burn was pretty much all around, though less so towards the front of my mouth and nothing much on my lips. I dug out this...

I can't believe that pepper is only 50,000 scu. I've had sauces rated at 100,000 + which have burned less, much less.

Hey folks, I eat Habanero raw almost daily, they're supposed to be 100 - 350,000 scu. I picked my first ripe Super Chile today (Capsicum annuum F1) supposedly rated 40-50,000 scu. That little beggar was hot!! way hotter than any yellow hab I've ever had....gave me hiccups right off the bat and...