Megamoo's 2012/2013 Glog

megamoo · Apr 6, 2013

GA Growhead said:
I didn't know they were white before going peach. That's cool. Might add them to next seasons grow. How do they taste? Hopefully not like reg orange habs. They are not my favorite.
Your yellow 7s look really good. I really like each version that i grew. The Large, regular, and brainstrain 7s. Really yummy! Definitely one of my favorites.

Early in the season they went from light green to peach, to darker peach. These later ones go from green as they first grow then quickly to white then peach and then darker peach. It might be an exposure to sunlight issue as all these white ones are literally `out on a limb` and the plant gets sun from dawn to just before dusk. The early ones might have been better shaded, can't really remember but everything is getting pretty scraggly now.

DocNrock said:
That's a pic I have to see!

Watch this space. It's the money shot of the season.

I'll weigh everything too. Then its sauce time

Just been looking at the weather site. Perth, the capital city nearest to me just had its hottest April day in 42 years. The temps have been definitely warmer this Autumn than the average. Forecast says the warm weather is still hanging on for at least this week, and all the records have temps dropping and rainfall sharply increasing in May.

So I reckon I'll get another 4 weeks of pods and then things will slow down and plants will get waterlogged. We'll see.

stc3248 · Apr 7, 2013

Nice pull Mega! The bug thing bums me out for ya...I had my fair share of issues last year and know the pain. I had some really great harvests though, and like you said it really is hard to complain when you're still filling the basket. Keep up the positive attitude, its the only way to roll.

Dot Com · Apr 11, 2013

take a pic of one of your sauces after you put it together. No rush in doing that though mega.

megamoo · Apr 16, 2013

stc3248 said:
Nice pull Mega! The bug thing bums me out for ya...I had my fair share of issues last year and know the pain. I had some really great harvests though, and like you said it really is hard to complain when you're still filling the basket. Keep up the positive attitude, its the only way to roll.

Thanks.

Dot Com said:
take a pic of one of your sauces after you put it together. No rush in doing that though mega.

I will do that, though not planning on making them until winter.

Yesterday I did a big harvest of every pod not a shade of green, including purple and black pods. Had to throw out half a bucket worth

I also decided to cut down all my Jalapenos that I put in as a test before anything else. They had some sort of disease and were all blotchy, and never grew over about two feet high despite having months and months. Also I think they were breeding quite a few of the maggots, Everything looks better now they are gone. if you see any colour in these pictures its happened over night.

Pruned a lot of the lower leaves and branches for better airflow. Its starting to rain more here and I don't want them wet and humid all day.

From up top, everything is a bit yellow but I gave them a big dose of ferts today. Probably gave them too much again.

7 Pot Brainstrain is liking his pot and might actually give me some pods this season.

Yellow 7 Pot from Cappy. Looking real wrinkly. That's just the way I like em

This is why I've been harvesting everything even when half green. Fatalii.

Me old spider friend is still there, and getting fat from everything she's eating!

There's been this other big web in the garden for ages but no spider visible. The web is repaired and changed regularly so I'm guessing the he only comes out at night. Went looking...

It's tucked in there tight. I'll have to go and take a night shot. The web is right above the Yellow 7 plant pictured above so it'll' hopefully help the pods get through.

A trio of Jonahs

got some more pics..

needing a bump

WalkGood · Apr 16, 2013

bump ... I didn't realize how far behind I was in your glog :/ Great pictures! <3'in da grow mon!

megamoo · Apr 16, 2013

Just went out and took a photo of the spider. He's a furry one

Harvest shot of assorted chinenses.

On the left is a Congo Trinidad, 2 Trinidad Scorpion Chocolates, and the first Fatalii

Smaller harvest from the potted ones.

g

WalkGood · Apr 16, 2013

Super cool Moo, love the spider picture, hope it's getting all the night crawlers
Great harvest, can't wait till mine start producing like that ...
That Bahamian Bird Pepper is interesting, I use to eat one similar in Jamaica that they called "Country Pepper," nice kick to them!
Keep all the great updates coming

Edit: All out of "like this" I'll come back and hit you up once I get mas ...

megamoo · Apr 16, 2013

WalkGood said:
Super cool Moo, love the spider picture, hope it's getting all the night crawlers

Great harvest, can't wait till mine start producing like that ...

That Bahamian Bird Pepper is interesting, I use to eat one similar in Jamaica that they called "Country Pepper," nice kick to them!

Keep all the great updates coming

Edit: All out of "like this" I'll come back and hit you up once I get mas ...

Thanks. That Bahamian Bird Pepper pod is the first ripe one. I've got a couple of plants that are full of green pods.

Just because I can...

Pizza

One half topped with a Fatalii pod and the other Congo Trinidad. Was nice and tasty but maybe the cheese took the heat down a bit.

WalkGood · Apr 16, 2013

Holy Congo Fatalii pizza PepperMon ... that looks delectable + mouth-watering + luscious, simply scrumptious \o/

megamoo · Apr 17, 2013

WalkGood said:
Holy Congo Fatalii pizza PepperMon ... that looks delectable + mouth-watering + luscious, simply scrumptious \o/

It was good!

I ate the whole thing :drooling:

PeriPeri · Apr 30, 2013

Holy mole, Pizza looks delectible. Fatalii goes well with Pineapple! That spider is funky man. But being Aus it will probably make your left eyball implode if it bit you. Nice haul on the pods... really awesome spread of chillies too! Good grief man what is a Zimbabwe Black? I live in that neck of the woods and I have never hear of it!

Sanarda · Apr 30, 2013

What a great harvest Mega..... Still doing it down there in Aussie land I see. :dance:

Super David · May 1, 2013

That pizza looks nice! real nice!

megamoo · May 1, 2013

PeriPeri said:
Holy mole, Pizza looks delectible. Fatalii goes well with Pineapple! That spider is funky man. But being Aus it will probably make your left eyball implode if it bit you. Nice haul on the pods... really awesome spread of chillies too! Good grief man what is a Zimbabwe Black? I live in that neck of the woods and I have never hear of it!

Thanks PeriPeri. Was tasty for sure

At least as nice as you can get with a frozen base. Was just too lazy to make my own.

I got the seeds here http://www.semillas.de/cgi-bin/shop_en/shop.cgi?shop=&product=Peppers%20QZ&cart_id=143351.4167 Yes you'll have to scroll to the bottom of the page

Can I ask if you know about the chilli Peri Peri and the Peri Peri sauce they have and sell at Nandos restaurant? Don't know if you have it over there. I like the taste of the sauce and I wonder if it comes from the chilli itself or I'm just tasting the other stuff. The ingredients listed on the back have serrano chilli listed high up and then Peri Peri with African Birdseye way down as "spices". If I can find a recipe I might have a go at making some myself.

Sanarda said:
What a great harvest Mega..... Still doing it down there in Aussie land I see.

Thanks

It's 1st of May and the weather is starting to slip into cold and rainy. I've since had another harvest of chinenses like the one pictured above and there are still a lot of green pods on the plants but.... the end is in sight. Maybe one more harvest then I'll chop it all down

Super David said:
That pizza looks nice! real nice!

I'll have to make another while I still have fresh pods for topping. Mouth is watering thinking about it.

Eyes are all on next season now. I've completed my redesign for the hydro growing station, it will have over double the capacity. Also for a hardening off greenhouse and raised beds all through the garden, just have to build it all now. I'll be able to start more plants at once and get them established earlier. That's the plan anyway.

Time to order seeds and get the list organized. Don't need to get many because I only got through half what I had this season! Missed the baccatums they'll be represented. Some seriously hard decisions to make.

In about 3 months the germinating will begin.

PeriPeri · May 1, 2013

megamoo said:
Thanks PeriPeri. Was tasty for sure At least as nice as you can get with a frozen base. Was just too lazy to make my own.

I got the seeds here http://www.semillas....43351.4167 Yes you'll have to scroll to the bottom of the page

Can I ask if you know about the chilli Peri Peri and the Peri Peri sauce they have and sell at Nandos restaurant? Don't know if you have it over there. I like the taste of the sauce and I wonder if it comes from the chilli itself or I'm just tasting the other stuff. The ingredients listed on the back have serrano chilli listed high up and then Peri Peri with African Birdseye way down as "spices". If I can find a recipe I might have a go at making some myself.

Thanks It's 1st of May and the weather is starting to slip into cold and rainy. I've since had another harvest of chinenses like the one pictured above and there are still a lot of green pods on the plants but.... the end is in sight. Maybe one more harvest then I'll chop it all down

I'll have to make another while I still have fresh pods for topping. Mouth is watering thinking about it.

Eyes are all on next season now. I've completed my redesign for the hydro growing station, it will have over double the capacity. Also for a hardening off greenhouse and raised beds all through the garden, just have to build it all now. I'll be able to start more plants at once and get them established earlier. That's the plan anyway.

Time to order seeds and get the list organized. Don't need to get many because I only got through half what I had this season! Missed the baccatums they'll be represented. Some seriously hard decisions to make.

In about 3 months the germinating will begin.

Hi Megamoo. Well you know the story of how the Portuguese brought the Malagueta Chilli to their trading posts in Africa - namely Angola and Mozambique. Peri-Peri as it became known in Mozambique, made its way to its neighboring countries. South Africa being one of them. With the gold rush that attracted so many to Johannesburg, many of the Mozambique portuguese found their way to Johannesburg circa 1900. We have a huge Portuguese community in Joburg today. Many portuguese restaurants here in Joburg. And Nando's comes from South Africa. Two portuguese brothers I believe that started it in the 80's or 70's. Took flight... and ofcourse the main thing is the beloved PeriPeri. Nando's specialise in Portuguese PeriPeri style chicken and of course the PeriPeri sauce. Which is delicious. Nando's has since spread it's wings all over the world. Very commercial, but it is good.

PeriPeri sauce can be found in any Portuguese restaurant in a bottle on the table. It's main ingredients are fresh finely chopped PeriPeri chillies, lemon juice, salt, garlic and loads of oil (good olive or vegetable oil). The longer the chillies stew the better. I have also been told that to get it to look creamy, you ad garlic powder as opposed to chopped garlic. Variations include adding paprika or cayenne... and there is nothing to stop there. I use these basic ingredients with any chilli and it just tastes amazing! The beauty for me is in the fact that the chillies are not cooked. But rather stew in the lemon juice, oil and salt that also preserves the sauce for some time. This way, the chilli has a fresh taste and is full of that fresh goodness.

For that special Nando's chicken, spatch cock the whole chicken and leave to soak in the fridge in the PeriPeri sauce for a good 24hrs. Then flame grill on the bbq, regularly basting the chicken on the bbq with more PeriPeri sauce.

megamoo · May 3, 2013

PeriPeri said:
Hi Megamoo. Well you know the story of how the Portuguese brought the Malagueta Chilli to their trading posts in Africa - namely Angola and Mozambique. Peri-Peri as it became known in Mozambique, made its way to its neighboring countries. South Africa being one of them. With the gold rush that attracted so many to Johannesburg, many of the Mozambique portuguese found their way to Johannesburg circa 1900. We have a huge Portuguese community in Joburg today. Many portuguese restaurants here in Joburg. And Nando's comes from South Africa. Two portuguese brothers I believe that started it in the 80's or 70's. Took flight... and ofcourse the main thing is the beloved PeriPeri. Nando's specialise in Portuguese PeriPeri style chicken and of course the PeriPeri sauce. Which is delicious. Nando's has since spread it's wings all over the world. Very commercial, but it is good.

PeriPeri sauce can be found in any Portuguese restaurant in a bottle on the table. It's main ingredients are fresh finely chopped PeriPeri chillies, lemon juice, salt, garlic and loads of oil (good olive or vegetable oil). The longer the chillies stew the better. I have also been told that to get it to look creamy, you ad garlic powder as opposed to chopped garlic. Variations include adding paprika or cayenne... and there is nothing to stop there. I use these basic ingredients with any chilli and it just tastes amazing! The beauty for me is in the fact that the chillies are not cooked. But rather stew in the lemon juice, oil and salt that also preserves the sauce for some time. This way, the chilli has a fresh taste and is full of that fresh goodness.

For that special Nando's chicken, spatch cock the whole chicken and leave to soak in the fridge in the PeriPeri sauce for a good 24hrs. Then flame grill on the bbq, regularly basting the chicken on the bbq with more PeriPeri sauce.

Thanks for that. Yeah I had heard it was Portuguese but that's all I could remember. I suppose I could have googled it

Will definitely have to stew up some myself.

Did yet another harvest today. Every time I write in a post that the season is ending, the plants try to prove me wrong!
I ran out of time and didn't get to all the ripe pods but this was most of it.

Yes there is a lot of green, and a lot of smaller pods. I'm still trying to save pods from worm destruction but the damage was much less today. Probably down to 10% So either my picking efforts are having an effect, or more likely they don't like the cooler weather. They seem to love Fatalliis. Had to discard 5 nice big pods

The Barrackpore and Datil plants have suddenly come to life. The plants were next to each other in the back row and they must have had none of the manure and compost near them in the soil. They've only started to flower and pod up since I started foliar feeding. Same thing with the Primo.

PeriPeri · May 3, 2013

Nice one Megamoo!

gasificada · May 3, 2013

Moo, I was about to LIKE your pizza until... wait... is that...? Is that... PINEAPPLE??? PULL BACK! PULLL BAACK!!! :sick:

megamoo · May 3, 2013

PeriPeri said:
Nice one Megamoo!

Thanks

gasificada said:
Moo, I was about to LIKE your pizza until... wait... is that...? Is that... PINEAPPLE??? PULL BACK! PULLL BAACK!!!

Yes it was fresh, I use it when I have it. I'd think that a Queenslander would have a better opinion of pineapple, don't you have that big one up there?

I also put beans in my chilli, eat meat pies with a knife and won't eat steak unless it's well done.

stc3248 · May 3, 2013

Damn...I am about to have to cut some weight and I may have to stop visiting if you keep posting pics like that pizza! Great pull brother!