pics Harvest

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I feel your pain though. I'm just freezing stuff for right now
 
ShowMeDaSauce said:
Ed's Aleppo and several more turning.
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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
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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
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ShowMeDaSauce said:
 
Picked up a couple pounds of goat meat yesterday too :D 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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Floater?
 
ShowMeDaSauce said:
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.
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Nice Idea. Will implement this in my chicken curry later tonight.
 
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
 
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!
saiias said:
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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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!
ShowMeDaSauce said:
 
Picked up a couple pounds of goat meat yesterday too :D I use a mild curry for that and toss in a "floater". I love the smell of beef/goat curry made with bonnets
 
Click to expand...
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