maximumcapsicum said:
Nice haul Rick! Did the Aji Lemon taste like its namesake?
Scott - did you use the funky reapers in a sauce? I was thinking they'd do really well with smoke too. White Bhuts are indeed a hab-bhut cross according to Judy's website, so your gut is spot on there!
Hi Adam,
I made powder, sauces and added some to a true Reaper puree.
And yes the White Bhuts are very Hab like, I got the seeds Ramon (Walkgood). I seem to remember his were more elongated. I'm hoping they take on the desired shape, but if they don't they still eat well
thirdcoasttx said:
I was up in Kenedy today they got around 5 inches earlier this morning and on the way home I drove through a pretty heavy storm is tynan/skidmore. Haven't got too much here in cc but they are calling for more showers tonight and tomorrow morning.
Isn't June rain such a blessing? I'm sure we're over 2"s, which is great for the trees. It's a shame to have to water them.
Roguejim said:
What a great idea for the Aji! I'm an extra sharp cheddar man. How bad could it be?
Hey Devv, what are those 2 long red suckers in the middle?
Do you have any pepper sauce recipes you'd care to post? I can't eat these things the way some of you do, so, I opt for making sauces, and pickling. Thanks.
Those would be Jimmy Nardello's, a stir fry dream pepper!
I'll get some recipes posted for you soon. And I'm much of a super eater. I taste them all to see how they taste, but mainly make powders and sauces. We sampled a Douglah today at work. That guy was hot! And we always start at the tail for safety reasons
First slice was instant heat, flavor was hard to describe as the heat was there instantly. Second slice made my tongue feel like a drill bit went through it.
stickman said:
Not exactly Adam... it was definitely sweet and crunchy, with citrusy overtones and moderate heat. They'll be great used fresh for ceviche and pico de gallo and I'll dry some for powder to use in fish and cheese dishes.
I'm making a powder out of them, I feel they will make a really nice low heat seasoning. We've been drying them and the Sweet Paprika's
jedisushi06 said:
Thanks for the pods scott, hope all is well down south. Making some skirt steak tonight with a few of your pods, stay tuned!
You're welcome Mikey! Enjoy them!
Sawyer said:
Big difference in size between the two Funkies, Scott. That's something that never really came through in all the pictures last year. You said up above that the smaller one is hotter, but didn't you also say something a few pages back about a difference in the flavors? It's interesting that visually they are so similar except for size. I guess I'll I stop calling mine Funky, since they're clearly not the same as yours.
Yes a big difference. Hey, they're still Funky, they were supposed to be true seeds
My new plants from the seeds I saved are true to the mother plant, none ripe yet to sample, but I'm sure they will be very close.
The taste was similar, actually your version (this pod) is more usable in taco's and such. I cut slivers and ate a bacon and egg taco with it, I could have added more. And as far as the heat, I can't judge the real heat level until I taste some of the second round pods. I'll be looking forward to your thoughts once you have both to compare.
I took a few pics, not as many as I would like to and the low shots I want to take 'aint happnin'. I've never dealt with a knee prob before, and learned not to push it this week. The rehab tech told me to stay the hell off it
The group shot of the larger plants is an easy one to take. All of these are loaded up nicely. They're working on a 4' height now.
Lots of pods are coloring up, this is the best I can do tonight
Quite a few of these guys are working the garden. They're always welcome, they wouldn't be here if a snack wasn't present. But they kinda of keep one on their toes, when I see movement my first thought is Rattle Snake. So far none this year, but we keep an eye out
Friday Eve.!
In-ground grows are always a treat to watch since the plants can grow to their full potential. I like how you built frames w/ netting to protect them as well.