show-off Harvest

[ShowMeDaSauce]

Yeah but i got 2 ahead of a bonnet sauce.
 
J. Gold (24) and a little P. Dreadie (4)
Fresno with 1-2 ghost
 
A bonnet sauce is going to be nearly just bonnets. No other peppers at all. I really want the flavor to be extremely dominant.

 

[Walchit]

I feel your pain though. I'm just freezing stuff for right now

 

[YAMracer754]

Ed's Aleppo and several more turning.

 
It appears i have 2 phenos from the Fresno seeds i saved. Two plants produce more thin and lighter colored peppers. This one (2 on the left) are darker and thicker) A few on those plants are just darker but similar in shape to the thinner ones. Most of them are not nearly as thick as these 2. I will give them the taste test later today. Im going to chop all these up for a little pepper relish. Peppers, red onion, vinegar, salt and lime juice.
 
LtoR
2 Fresno, 1 Chichimeca jala and a small Biker Billy

My Ed's aleppo's look just like that! Nice big suckers! I just found this thread and making me want to start posting pics as it's giving me confidence that Ive been pulling some pretty darn solid harvests! As far as the daily harvest stuff goes! Love this community.. I'll have to remember to find this thread when I pull some peppers and join the club!

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the ones in the bags are tons of red slicing tomatoes, bushsteak hybrid, steak sandwich hybrid, brads atomic grape

 

[YAMracer754]

20180801_153810.jpg

I feel your pain though. I'm just freezing stuff for right now

So can we still ferment and do everything else fresh pods can do after we freeze our big harvests? Or is there a better way?

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[skullbiker]

Sweet and mild picks today, maybe the hot ones tomorrow or Friday.

From top left. Colossal Hybrid, Palmyra, Stuff Enough Hybrid, Jimmy Nardellos, Ripe Jalapenos, Cajun Belles, Cherry Bombs, Goats Horns, Bulgarian Carrots, Yellow Hots, Yellow Brazillian Starfish, and my first red Brazillian Starfish of the season.

 

[saiias]

WTF am i gunna do with all these pods?
 
 

Curry... of course
I see you are a big fan of spicy curries

Anddd.. I am PMing you my address j/k


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[dragonsfire]

Nice little haul, think will add these to a Rhubarb jam im doing this morning.
 

 

[ShowMeDaSauce]

Curry... of course
I see you are a big fan of spicy curries

Anddd.. I am PMing you my address j/k


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Picked up a couple pounds of goat meat yesterday too I use a mild curry for that and toss in a "floater". I love the smell of beef/goat curry made with bonnets
 

 

[saiias]

 
Picked up a couple pounds of goat meat yesterday too I use a mild curry for that and toss in a "floater". I love the smell of beef/goat curry made with bonnets
 

 
Floater?

 

[ShowMeDaSauce]

A whole bonnet or half of one tossed into the curry. You remove it before it falls apart unless you want it hotter. I will probably add some chopped Aji Dulce and/or Trinidad perfume to boost the aroma without adding additional heat.

 

[saiias]

A whole bonnet or half of one tossed into the curry. You remove it before it falls apart unless you want it hotter. I will probably add some chopped Aji Dulce and/or Trinidad perfume to boost the aroma without adding additional heat.

Nice Idea. Will implement this in my chicken curry later tonight.

 

[saiias]

Wait.. I just realized I have neither Aji Dulce nor the Trinidad perfume
Will just add bonnet a whole bonnet then.

 

[ShowMeDaSauce]

Just keep tasting it and remove the bonnet IF it gets hot enough for you. Goat takes a long time to cook but chicken is really fast. I use vadouvan curry powder for Jamaican style curries. Its actually a French India blend but it includes spices normally used in Caribbean curries.
 
I love this stuff because it has no added salt and its mild. Very easy to use if you need more without making it into a salt lick.
https://www.myspicesage.com/vadouvan-curry-spice-p-1282.html

 

[Ghaleon]

It's hard to cook with Scotch Bonnets since they taste so great fresh.

 

[Muckyai]

You guys are kicking butt!

Slow and steady here.

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[Guatemalan Insanity Pepper]

hen of the woods     aka maitake   or Grifola frondosa

 

[Walchit]

Nice one gip!

 

[Mr. West]

Datils & 1 small habanero

 

[YAMracer754]

Where's the good curry base recipes? I love me some Currys and all my curries I've made were from powders or pastes from the grocery stores which I know wouldn't even hold a candle to all of our fresh peppers we all got!

Curry... of course
I see you are a big fan of spicy curries

Anddd.. I am PMing you my address j/k


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[YAMracer754]

So jealous, wish I had a hookup on that goat meat... Love me some mutton and lamb/veal esp for curry or ethnic food or even straight up 'merican' style!

 
Picked up a couple pounds of goat meat yesterday too I use a mild curry for that and toss in a "floater". I love the smell of beef/goat curry made with bonnets
 

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