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I haven't seen one like this in a while.

We have an answer to this question. The vine lost.

Here are two antimicrobial produce treatments. Either is good. No need for all the fancy hardware. I simply put two ounces with two gallons of my acidic water in a large stainless steel pot with the pods contained in a dipping/soaking basket. With my 6.0 water, that ratio should make a rinse of...

That seems like a waste of perfectly good used oil. I save mine for higher purposes :fireball:

Roasting sounds like a lot of work. Is that any better than beginning with a super low pH, no rinse, antimicrobial treatment and finishing with a quick blast of increased dehydrator temperature? I put 17 pounds into the dehydrators yesterday. It gives me the creeps to even think about adding...

Survivor of the 5-day freak freeze we got for Christmas, Mama Reaper, is doing nicely. She is the only one of my long term plants that truly made it.

I dry the bejeezus outta them bringing them quickly up to 125° then maintain that temperature until I like what I see and feel. This may take many days. Then I crush them into large plastic jars and finish with an inner seal of stretchy plastic wrap under the top. This happens in the...

It's interesting to see the plants continued to flower and set fruit throughout the miserable heat that has gone well over 100° (real temp-not feels like) many days. I'm surprised. The worst pest of the year continues to be the birds. I have seen some army worm activity and need to spray with...

There may be a good reason for a resemblance. The short chemical name for capsaicin is 8-methyl-N-vanillyl-6-nonenamide.

Oh yeah! Toss on a couple spoons of the capsaicin crystals to liven it up That should toot anybody's horn. :flamethrower:

After slicing and drying and losing as many seeds as possible, the 9.93 pounds made 1.15 pounds of rough flake. Nice stuff. Looks like some :hot:corn flakes

First picture, no way. Second picture looks much closer.

It will be interesting to see what prevails here. Gravity or the vine. These North Georgia Candy Roaster squash can get huge. I never let these things grow upward before.

I like your pots.

That is so terribly wrong.

Haha, I remember mine. I grew a quarter acre of habanero in 1994.

Super hot and super sweet yellow peppers really rock. That's about all I care about eating anymore.

As always, truly amazing. You're an artist in every sense of the word.