Meatfreak 2013

stickman · Aug 22, 2013

Hi Stefan,
Great looking pod porn guy! Bummer about the Tomatillos... If I hadn't put mine in a Tomato cage and staked it down well, I'm sure the same thing would have happened to me. They're huge here this year too. Good news on the Gochus, I hope you like them when they ripen. Did you ever plant any of the Jalapeno Coyame seeds I sent last year? Thanks for the offer of Jalmundo seeds, that would be very cool!

I'm still planning on posting an Indonesian cooking thread, but have been too busy with processing my current harvest to do it... maybe when things slow down.

PIC 1 · Aug 22, 2013

Stefan, cool pepper photos ! The plants are really throwing out the pods. Like John said, the poly tunnels will help push your plants beyond the typical season.

windchicken · Aug 22, 2013

Wow, Stefan you are a chile artisan...Such a beautiful, well-kept garden—I am ashamed to show mine now!

I'm so glad you're growing the Chilhuacle Amarillo, and the plants are looking just lovely...I grew the CARDI Yellow Scorpion a couple years ago, such a robust plant, massive pods, and a wonderful, unique flavor.

I believe tomatillo plants are naturally brittle. Even though mine never produced the first fruit this year, every strong breeze would snap off a branch or two...

Every time I go down to the Doux Très Long row I think about you, because those plants are literally setting huge shiny, red pods faster than we can eat them...I'll post some pix on my glog...

NorwegianChili · Aug 22, 2013

your garden is awesome and the yield is immense! Maybe next year I will move out of Oslo and get a large garden too.... Do you keep your plastic on the entire summer? What are the temps and how do you ventilate ?

Devv · Aug 22, 2013

Stefan,

You asked how I got the wife to start using peppers....it's a long road but I make something and say "here taste this, it's hot but try a tiny bit". Little by little she's seeing the flavor. I keep telling her the flavor is there, you control the heat by the amount you use. Now that's how I got to where I can eat really hot stuff. I think perhaps we scare them because we're eating it at such a high level compared to what they can tolerate....so slow but sure....keep marching forward :party:

Lando · Aug 23, 2013

hola Stefan how is it going with the Petenero? :shocked:

Can't believe the size of your Tomatillo what a whopper!

WalkGood · Aug 23, 2013

Stefan every ting looking great mon! I love the poly tunnel for it’s intended use but every now and then I’d strike a duck pose for that ultimate tube feeling when da waves are flat

Devv said:
Stefan,

You asked how I got the wife to start using peppers....it's a long road but I make something and say "here taste this, it's hot but try a tiny bit". Little by little she's seeing the flavor. I keep telling her the flavor is there, you control the heat by the amount you use. Now that's how I got to where I can eat really hot stuff. I think perhaps we scare them because we're eating it at such a high level compared to what they can tolerate....so slow but sure....keep marching forward

Great method Scott and I agree it is a long road but worth taking. I did similar with my wife over the course of time back when we first meet. My trick would be to control the heat by using a little pepper in each dish I cooked for her. Originally I started her out with Hors d'oeuvres (appetizers) for our Friday night cocktail hour after work. As you know one’s inhibitions are lowered and it’s easier to convince dem, lol. Little by little over time I increase the picante by the amount of pepper in the cooking. I remember when she didn’t even like peppers in cooked dinner and now she says to me should we use one, two or three and she’s referring to whole hot peppers, lol. Great job brethren!

Devv · Aug 23, 2013

Hey bud that advise came from you!

meatfreak · Aug 23, 2013

JoynersHotPeppers said:
Where's the meat? Awesome garden and plants! The giant white habs if they are true are well.....GIANT!

The meat is on my BBQ :lol:

Thanks man, I hope the giants ripe of very soon. Starting to get impatient and this is the second year I try to grow this variety. They do look completely different then the 7 Pot White I had last season, the shape and grow habit of the plant is different.

romy6 said:
Garden is in full throttle Stefan.

Too bad about the wind. Mother nature shows no mercy.

Loving all the pod porn. The bubblegum looks very true. Can't wait to hear your review on that beast

Mother nature isn't kind on me but what can I do. I think I need to send you the bubblegum 7 pod because I'm afraid I will melt my face off

Gonna harvest it tomorrow.

capsidadburn said:
Awesome looking CARDI Scorpions and Tomatillo's!

I've put them to good use tonight, now I need to wait a couple of weeks so the flavors can mend

Pr0digal_son said:
Looking stellar Stefan! Jalabanero F 4 is incredible. Good luck with your pubes,the polytunnel will be a great help.

The pubes are finally starting to kick in, John. Luckily they can take some cold and they are in the tunnel so hope to harvest at least a couple of pods. If you like I can send you seeds of the Jalabanero F4 #1 at the end of the season. Visual it's a very interesting plant, the pods itself taste like your average Hab Red but the darken stems, purple inside the flowers and pods with stripes.

stickman said:
Hi Stefan,
Great looking pod porn guy! Bummer about the Tomatillos... If I hadn't put mine in a Tomato cage and staked it down well, I'm sure the same thing would have happened to me. They're huge here this year too. Good news on the Gochus, I hope you like them when they ripen. Did you ever plant any of the Jalapeno Coyame seeds I sent last year? Thanks for the offer of Jalmundo seeds, that would be very cool!

I'm still planning on posting an Indonesian cooking thread, but have been too busy with processing my current harvest to do it... maybe when things slow down.

Hey Rick, I thought I staked them pretty well this year also but I guess I was wrong :lol:

Need to come up with a stronger construction for next season, the plants and fruits have gotten much bigger this season. Tomorrow I will pick some ripe Gochus I saw hanging today, the plant is fully loaded with pods now. I did plant the Jalapeno Coyame seeds you sent me, I have 4 plants of it. If I won't forget I will take some pictures of it. When it comes to size I got some favorites this season, the Jalapeño Jalastar, Jalapeño Mammoth and Jalapeño PS 11435810 produce huge pods. Tomorrow I will only pick the ripe ones, I got enough pickled for now and hope to harvest some red ones first before the season ends.

PIC 1 said:
Stefan, cool pepper photos ! The plants are really throwing out the pods. Like John said, the poly tunnels will help push your plants beyond the typical season.

Thanks for sending all those awesome varieties, Greg. It's been a blast growing them and soon tasting them

Your Scotch Bonnet's are loading up and I saw some ripe ones I need to pick

windchicken said:
Wow, Stefan you are a chile artisan...Such a beautiful, well-kept garden—I am ashamed to show mine now!

I'm so glad you're growing the Chilhuacle Amarillo, and the plants are looking just lovely...I grew the CARDI Yellow Scorpion a couple years ago, such a robust plant, massive pods, and a wonderful, unique flavor.

I believe tomatillo plants are naturally brittle. Even though mine never produced the first fruit this year, every strong breeze would snap off a branch or two...

Every time I go down to the Doux Très Long row I think about you, because those plants are literally setting huge shiny, red pods faster than we can eat them...I'll post some pix on my glog...

Gary, you are to modest

your plants are looking far better then mine! I don't know how I got the idea in my head but I thought the Chilhuacle Amarillo pods were more elongated. So I looked it up on the internet again and saw that they look very similar in shape like the Chilhuacle Negro. Think the pods of it can start to ripe of any day now, got some Chilhuacle Rojo hanging that I need to pick.

NorwegianChili said:
your garden is awesome and the yield is immense! Maybe next year I will move out of Oslo and get a large garden too.... Do you keep your plastic on the entire summer? What are the temps and how do you ventilate ?

Once the plastic is placed I don't remove it anymore. The temps aren't extreme because it's quite a big surface that it needs to warm and when it's very hot outside I keep both doors open so it can ventilate. So far that worked excellent.

Devv said:
Stefan,

You asked how I got the wife to start using peppers....it's a long road but I make something and say "here taste this, it's hot but try a tiny bit". Little by little she's seeing the flavor. I keep telling her the flavor is there, you control the heat by the amount you use. Now that's how I got to where I can eat really hot stuff. I think perhaps we scare them because we're eating it at such a high level compared to what they can tolerate....so slow but sure....keep marching forward

Very smart, Scott. Thanks for the guide :lol:

meatfreak · Aug 24, 2013

Lando said:
hola Stefan how is it going with the Petenero? Can't believe the size of your Tomatillo what a whopper!

Sorry couldn't response cuz of the quote limit. The Petenero had a hard time, lost 2 of his brothers due to BLS but has some pods hanging. They don't look like yours however, more hab shaped.

WalkGood said:
Stefan every ting looking great mon! I love the poly tunnel for it’s intended use but every now and then I’d strike a duck pose for that ultimate tube feeling when da waves are flat

Great method Scott and I agree it is a long road but worth taking. I did similar with my wife over the course of time back when we first meet. My trick would be to control the heat by using a little pepper in each dish I cooked for her. Originally I started her out with Hors d'oeuvres (appetizers) for our Friday night cocktail hour after work. As you know one’s inhibitions are lowered and it’s easier to convince dem, lol. Little by little over time I increase the picante by the amount of pepper in the cooking. I remember when she didn’t even like peppers in cooked dinner and now she says to me should we use one, two or three and she’s referring to whole hot peppers, lol. Great job brethren!

Thanks, Ramon. I think my neighbors would declare me insane if I would do that :lol:

I've been spending some more time on my maters lately and this week I got to make a good harvest, 20lbs. Gonna be making tomato sauce this weekend

You all have a great weekend!

Portuge · Aug 24, 2013

Now theres a mater you dont see everyday...

stickman · Aug 24, 2013

I'm lovin' those 'mater pics Stefan! I'll bet that's one tasty sauce... :drooling:

annie57 · Aug 24, 2013

Stefan, love those maters! Nice varieties! Waiting on a Red Boar--slowest tomato ever seen--but that's good too! HUGE tomatillos! (I need to check mine, hmm.) And what's story with Jalabanero F4? Like sound of it!!

meatfreak · Aug 25, 2013

Portuge said:
Now theres a mater you dont see everyday...

I know, I got a thing for everything you don't see everyday :lol:

not just with peppers

stickman said:
I'm lovin' those 'mater pics Stefan! I'll bet that's one tasty sauce...

Thanks, Rick. I made the sauce today and I since I wanted to collect all the seeds I was in the kitchen the whole afternoon. A lot of extra work but the sauce turned out great, got 9 jars. Also picked the ripe peppers this saturday, still need to make some pics of them and clean them up.

annie57 said:
Stefan, love those maters! Nice varieties! Waiting on a Red Boar--slowest tomato ever seen--but that's good too! HUGE tomatillos! (I need to check mine, hmm.) And what's story with Jalabanero F4? Like sound of it!!

You talking about the Furry Red Boar, Annie? I'm growing that one also but still no ripe tomatoes. So far the OSU Blue is the slowest tomato over here, it took ages for them to ripen. I've gotten the Jalabanero F4 from SilverSurfer last season, suppose to be a cross between Jalapeno and Hab Red. When the 2 plants grow bigger I already saw the color difference between them. One had darker stems then the other and then when it flowered they were purple inside the flower?! The pods look a bit like the Jalapeno but have these purple stripes on them and when they ripen of, they go to fully purple/brown and then red. It taste like a Hab Red. The other plant has pods now, white flowers and the pods look pretty gnarly and pointy. Not habanero shaped.

Some pictures I took for Stickman and WindChicken.

Jalapeño Coyame (Stickman) Plants are loaded up. Not the biggest pods I have but about 3 inch long. They don't crack however and are very glossy. I expect them to start ripe of in about a week or 2.

Gochu (Stickman) Might be hard to see with all those leaves but it has a lot of pods. I need to start removing leaves this week so the pods can get more sun now that it is almost September.

Chilhuacle Amarillo (Windchicken) Can't wait for them to ripen of

They are very similar in shape with the Chilhuacle Negro.

Brito's Mystery Peach F3 (Windchicken) Cute pods not to big about 2 inch long. Very bushy plants.

Some non peppers.

Gonna make sun dried tomatoes of these. Got a lot more then on the picture of course :lol:

Very tasty variety but almost no seeds in them, got 10 seeds out of those 2 maters

Devv · Aug 25, 2013

Nice update Stefan!

Everything's coming together, tomatoes are crazy, never heard of those varieties. Hear in Tejas, I grow what will produce at my place, and that's not much..LOL

Good job this year!

stickman · Aug 25, 2013

Thanks for the pics Stefan... I was wondering how the seeds I'd sent you were doing! Those look like some gorgeous tomatoes... are they Heirloom varieties? How do they taste? Cheers!

ronniedeb · Aug 26, 2013

Nice tomato photos. What are the Striped Roman like flavour-wise?

meatfreak · Aug 26, 2013

Devv said:
Nice update Stefan!

Everything's coming together, tomatoes are crazy, never heard of those varieties. Hear in Tejas, I grow what will produce at my place, and that's not much..LOL

Good job this year!

It's a bit of a struggle over here as well, only it's not the heat that's the enemy it's the rain and bacterial leaf spot that can cause a lot of damage.

stickman said:
Thanks for the pics Stefan... I was wondering how the seeds I'd sent you were doing! Those look like some gorgeous tomatoes... are they Heirloom varieties? How do they taste? Cheers!

Your welcome, Rick. Thanks for the seeds

The maters are all Heirloom varieties, not growing any hybrids. Most of them tasted great, there were only a few we didn't like that much. If you wanna try any next season, just let me know. I harvested more then enough seeds of most of the varieties, a few don't have any seeds in them at all, only flesh

ronniedeb said:
Nice tomato photos. What are the Striped Roman like flavour-wise?

The flavor wasn't great when we ate it like that, it was also kinda "dry" so really a variety for making sauce. I love how they look but I'm not gonna grow it again next season.

Took some pictures of my harvest from this weekend. Gonna need some bumps please

Not the best picture but they do have a Mustard color, the right one is a bit overripe.

HAJ · Aug 26, 2013

Interesting colour on the Maldivian Orange X Pimanta de Neyde. Is that a F1 ?

I.e. bump !

stickman · Aug 26, 2013

I'm likin' the pics so far Stefan... Bump, Bump...

Meatfreak 2013

Banned