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So: a few of my peppers have turned red; some are going purple-which should lead to red; and a few new green ones have sprouted that are about an inch long. My sense is that the growing season will come to an end next month, so I'm now starting to formulate my plans for these ridiculous peppers...

  I'm reasonably sure that I'll eat one.

  I like this, and it's worth a try.   You all have seen the photo... I pick them when they're red, correct?

  Is drying them that easy? I'm assuming that char/smoke is only for flavour, right? That would really be the perfect solution. Sure, I can make a sauce, but hot pepper flakes are more likely to be used as I'd prefer them to be.   Thank you!   What do others do with peppers this hot?   m

Because I've always enjoyed peppers and hot-sauce, SWMBO bought me a pepper plant, and without really looking at it have been watering and caring for it for some time now. Only recently did I read the little tag, which says "Trinidad Scorpion." Uh-oh.   There now appears to be a dozen bright...

After a 50/50 success rate for my half-sour crunchy garlic pickles, I've begun to explore the notion that dried bay leaves have no tannins. This of course must be false because tea leaves are both dried and tannin-filled, but I can't seem to find a reason for some pickle batches going soft and...

Thank you very much... My sense is that it simply had to be working, just at a slower rate than I had thought. Fermentation seems too simple, and the process too old for a simple dichotomous answer like yes or no; good or bad. It's really all a matter of fermentation rate and time. That's what...

I'm new to fermenting, but have made a few sauces that I *think* have been fermented, though there were few clear signs of it happening.   In my uninformed past, I've successfully made 2 jars of half-sour garlic pickles and 2 unsuccessful jars. The goods ones remained crisp and green, and the...