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So I just bought an awesome LED UV flashlight from a co. called JClaw.  Naturally i took it outside to play with and discovered that Hornworms glow under a blacklight.trying hiding from me now you ugly pricks!  I also discovered that they like eating nicotiana. 

I was gifted a White Hab and was just curious about its flavor properties from those who grow them. Sweet, fruity, bitter, smoky that kind of thing, What does it go well with, fish, veg, chicken, opossum?  Im sure I could find some seed catalogue write up but the people who write them aren't...

 I often see posts where a person has over fertilized their plants and then wants to know whats wrong with them.  I just wanted to share this pic to illustrate a point - Fertilizer is not "plant food",  its really more of a soil restoration These plants were all started roughly the same time...

I have grown blackberries for several years using traditional metal wire for trellising and its always been a pain.  I put in several raspberries last year and wanted to do a better job of trellising them and found this monofilament wire. ...

this is a pretty cool way to do a chili eating contest increasing in scovilles each round.  you can tell near the end, the guy in green can see through time.   https://www.youtube.com/watch?v=PbG2RuQsAO4&feature=youtu.be

So what is your creative process for flavor creation?   wanted to post this awhile ago but realized I hadnt examined my own process.  so here it is   I start with the pepper, what are its attributes what kinds of dishes do i think it lends itself to.  I find overly fruity peppers too limiting in...

It seems like almost no one is making superhot sauces without adding loads of fruit and i just dont get it.  I understand you can make a yummy concoction but what do you do with it?  I dont want berries on my taco, or mango on my eggs or pizza.  I guess im just trying to understand the root of...

Im looking to expand my sauces into more obscure peppers.  Whats the one pepper you wish everyone would try, the one that's flavor or heat profile is just so unique, so awesome its a shame most people will never get to experience it?

so with the holidays approaching I wanted to have something to bring to the table where everyone would know exactly who brought it.   It's already passed the scrutiny of my wife AND mother in law and my three year old says "it's good but, a little spicy me think!" with buzz like that its sure to...

i dont know if this is where i should post this since its not technically cooking but whatever.  i mixed some ghost pepper sauce in with my wasabi and soy sauce for my last samurai sushi roll and it was awesome.  the floral notes of the ghost went perfectly with the mix.  i dont think i can ever...

Im really into traditional sauces - Trini sauce, Peri Peri, Amarillo sauce, ect.  Does anyone have any suggestions as to some I may not know about?

Im currently working out a deal with a local resturant to rent their kitchen to make sauce in.  I was wondering if anyone had experience with this and what they paid.  I dont cook my sauce so i really only need a counter, sink, and an outlet.

look how skinny this thing is it looks like a Lemon drop (aji limon), weird!

So I have 13 sauces in my fridge. Theyre all mine but Cholula's, my three year old uses that.  Aji cristal Trini mustard green limon and green Hab green ghost w/ wine (so good) Chocolate hab moruga sissy sauce Pure Moruga Moruga honey moruga habanero Moruga Ghost 7pot ghost and cayenne Hab...

I just made prepared horseradish from my own plants for the first time, WOW! I thought the fumes coming off a moruga or ghost sauce were potent, when i opened the processor it was like getting punched in the face.  It literally brought me to my knees.  Has anyone tried incorporating horseradish...

Grew a Count dracula this year, very cool plant. It's mostly a novelty but I actually think I can make a good sauce with the fruit.  My problem is yields.  It has been very sparse in the berry department and I was wondering if anyone else had experienced this.  I have been doing some experiments...

This is just a friendly reminder to anyone dealing with superhots especially sauce makers. In the case of eye exsposure Keep a bottle of tear free baby shampoo near the sink closest to where you're processing.  It's a life saver and always rinse with cold water you want those pores to close up. ...

Ive been growing these for 3 years, when I bought them They were labled as Yellow 7pot Jonah.  Online research was fruitless and I never had anyone to compare with before now so I figured Id ask.  They are hotter than Fatalies but nowhere near ghosts IMO.  They taste like juicy fruit gum to me. ...

   Soil Farmer is more accurate.  I've been growing chillies sustainably for five years and making sauce for 3.  I use a combination of permaculture and other techniques to promote healthy active soil, the plants do the rest. Gardening is my passion and I will never pass up a chance to talk...