Raelaceae GLOG 16-17 - Victoria, Australia

RaelThomas · Mar 18, 2017

So, this was an interesting one. It was supposed to be a Moruga Chocolate, but it's ripening to caramel and the pods show a lot of variation. Some are looking quite Bhut-like. It's the hottest thing I've eaten for a while.

Same plant

Bahamian Goat

Lost tag..

This is 1 of 2 NOT (or crossed) HOT BEADS from Pepperlover

Supposed to be a TS but I bought this from Bunnings, obviously skeptical..

Getting tonnes of japs, pity not as many supers! Still plenty unripe atm

Bonus: There is a place in OG that is using my XVII BBG7 Raisin BBQ Sauce on his monstrous burger. So good.

Shorerider · Mar 18, 2017

RaelThomas said:
Bonus: There is a place in OG that is using my XVII BBG7 Raisin BBQ Sauce on his monstrous burger. So good.

Great looking pods mate, that Caramel Moruga is a pleasant surprise I'm sure.

Do you make your own sauces, or do you use a co-packer?

SR.

RaelThomas · Mar 18, 2017

Shorerider said:
Great looking pods mate, that Caramel Moruga is a pleasant surprise I'm sure.

Do you make your own sauces, or do you use a co-packer?

SR.

Thanks Shoerider!

A very pleasant surprise! Nice flavour, too. Not at all floral.

I make my own sauces, no co-packer. I'm mostly doing wholesale at the moment.

Rael

Shorerider · Mar 18, 2017

Not floral.....hmmm, interesting. Most supers I've tasted have that distinct floral taste, it does sound tasty.

Not sure if you're aware, I've been making my own sauces for a few years now also. Just for my own use, friends and family, and a few of the crew here.

I have hesitated for some time now to take things further than just a hobby, I have been thinking about it more often lately though. Maybe one day.......

RaelThomas · Mar 18, 2017

Shorerider said:
Not floral.....hmmm, interesting. Most supers I've tasted have that distinct floral taste, it does sound tasty.

Not sure if you're aware, I've been making my own sauces for a few years now also. Just for my own use, friends and family, and a few of the crew here.

I have hesitated for some time now to take things further than just a hobby, I have been thinking about it more often lately though. Maybe one day.......

Yeah, I was surprised. Interested to see how they grow out next gen.

I didn't, awesome! We should do some sauce swapsies. I don't make much off mine, I'm looking to get more on the menu around other venues here as it's so much easier than selling 150ml bottles. And I'm time poor.

stickman · Mar 18, 2017

RaelThomas said:
So, this was an interesting one. It was supposed to be a Moruga Chocolate, but it's ripening to caramel and the pods show a lot of variation. Some are looking quite Bhut-like. It's the hottest thing I've eaten for a while.

Same plant

Bahamian Goat

Lost tag..

This is 1 of 2 NOT (or crossed) HOT BEADS from Pepperlover

Supposed to be a TS but I bought this from Bunnings, obviously skeptical..

Getting tonnes of japs, pity not as many supers! Still plenty unripe atm

Bonus: There is a place in OG that is using my XVII BBG7 Raisin BBQ Sauce on his monstrous burger. So good.

Nice to see you have so much going on Rael! Were those caramel pods the first ripe Chinense for you this season? The "TS" from Bunnings looks like a Habanero or Habanero cross... it'd be interesting if it was another variation on the Scotch Brain.

Very cool that you're getting many ripe Jalapenos. Do you ever smoke and dry them to make Chipotles? Looking at the corking, they must be pretty hot for Jals. Also very cool that you're supplying a local restaurant with your hot sauce... Bonus!

RaelThomas · Mar 18, 2017

stickman said:
Nice to see you have so much going on Rael! Were those caramel pods the first ripe Chinense for you this season? The "TS" from Bunnings looks like a Habanero or Habanero cross... it'd be interesting if it was another variation on the Scotch Brain.

Very cool that you're getting many ripe Jalapenos. Do you ever smoke and dry them to make Chipotles? Looking at the corking, they must be pretty hot for Jals. Also very cool that you're supplying a local restaurant with your hot sauce... Bonus!

Thanks, Rick!

It's definitely the first ripe superhot I've had. I've had a few Bahamian Goats and Urubu Wild Brazil (which I found to be very very hot, and tasty).

The TS from Bunnings I kind of expected to be a hab or cross of. They come from the same company - I think - who supplies "Carolina Reaper" and "Bhut Jolokia" to our supermarkets. Having bought them I can certainly say they weren't true to type, in heat or shape. Likely crossed with habs, IMO.

The Jals are very hot, as Jals go. Also very tasty. I received these as no specific cultivar, but I am very happy with them. I've never made my own Chipotles (smokers are very uncommon in AUS), thought it's been something that I've been meaning to try my hand at!

stickman · Mar 18, 2017

RaelThomas said:
I've never made my own Chipotles (smokers are very uncommon in AUS), thought it's been something that I've been meaning to try my hand at!

You might give this cold smoker made from a cardboard box a try... http://www.popularmechanics.com/home/how-to/a22259/meat-smoker-cardboard-box/
Can you get ahold of hardwoods to smoke with in your area? Fruitwoods like apple or cherry would be ideal.

Shorerider · Mar 18, 2017

RaelThomas said:
Yeah, I was surprised. Interested to see how they grow out next gen.

I didn't, awesome! We should do some sauce swapsies. I don't make much off mine, I'm looking to get more on the menu around other venues here as it's so much easier than selling 150ml bottles. And I'm time poor.

I could send a bottle of my sauce along with the seed train seeds seeing as you are the first stop.

SR.

RaelThomas · Mar 18, 2017

stickman said:
You might give this cold smoker made from a cardboard box a try... http://www.popularmechanics.com/home/how-to/a22259/meat-smoker-cardboard-box/
Can you get ahold of hardwoods to smoke with in your area? Fruitwoods like apple or cherry would be ideal.

You are full of good info, Rick.

I certainly will. There is a homebrew store near me that I'm sure has woods. Not sure what the selection is like but I will be sure to check it out.

gasificada · Mar 22, 2017

Shizz is looking good, man!

Where did you source the Piri Piri? That suntan... looks purdy... love the green and black contrast. What's the taste and heat like?

RaelThomas · Mar 22, 2017

gasificada said:
Shizz is looking good, man!

Where did you source the Piri Piri? That suntan... looks purdy... love the green and black contrast. What's the taste and heat like?

Thanks Gassy!

They are one of the few I picked up at Bunnings, actually. They are labelled as a frutescens but are annuum to my eyes. They took a very long time to ripen from their tannage. Nice, hot dry heat.
Been using them a lot in Asianesque stuff at home and taking them to work (because the Viets never give me enough chilli when I order Pho).

Seems to be exactly what the Chilli Factory is selling (read: http://thechillifactory.com/chilli-chili-chile-product-African%20Birds%20Eye%20Chilli%20(Piri%20Piri%20Chilli)

RaelThomas · Mar 25, 2017

Photo dump time!

Here's another Choc Moruga X Unknown. I figured out the taste... Strawberries, they're sensational. VERY hot, too.
Hope they hold true to this, I'll be putting some indoors to grow out F2 very, very soon. Just ordered myself a new grow tent.

Same Plant

Yellow 7 Jonah

Unknown (guessing TSMC)

NOT Hot Beads, waiting for red, not happening.

Not 100% TSMY or 7PY?

Urubu Wild Brazil. Has some damage from my homemade aphid spray...... D'oh

Rocoto Canario

Amish Bush

Prik kariang

Thai small

"Piri Piri" (Annuum)

Random

BONUS: Some Cacti

Stapelia variegata in flower

Last lot of Tomatoes for the season

Trident chilli · Mar 25, 2017

Great pictures.... the cacti flowers are very impressive as was your burger earlier .... nice!

RaelThomas · Mar 25, 2017

Trident chilli said:
Great pictures.... the cacti flowers are very impressive as was your burger earlier .... nice!

Thank you very much!

The burger was quite a gut full!

stickman · Mar 25, 2017

Your description of the flavor of the mystery Caramel pepper makes me wonder how it'd be in a fruity hot sauce. It's probably too late to find Strawberries in season where you are, but how about Mango?

It's nice to see so many of your chiles ripening up... keeping my fingers crossed that the weather holds for you.

Those are some crazy-looking blossoms on that succulent plant. It looks like they're meant to lie flat on the ground. That and the color scheme of the flower makes me wonder if their principal pollinators are Ants.

Bhuter · Mar 25, 2017

Great color on your Chocolate Moruga Unknown X! I love the great looking cacti collection as well. They all look very healthy. Do I spy a Lophophora in the foreground?

RaelThomas · Mar 25, 2017

stickman said:
Your description of the flavor of the mystery Caramel pepper makes me wonder how it'd be in a fruity hot sauce. It's probably too late to find Strawberries in season where you are, but how about Mango?

It's nice to see so many of your chiles ripening up... keeping my fingers crossed that the weather holds for you.

Those are some crazy-looking blossoms on that succulent plant. It looks like they're meant to lie flat on the ground. That and the color scheme of the flower makes me wonder if their principal pollinators are Ants.

I was thinking the exact same thing, Rick. I'd really like to try it in a fruity sauce. It is a bit late for strawberries here. Mangoes too, really. But, I know of a place that has frozen organic starwberries and other fruit year round, so I think I will hit them up.

On the Stapelia: Very close! They are carrion flowers, they smell of rotting flesh. Flies, I believe, are the primary pollinators.

Thanks, Rick! It is starting to cool here with a few warm days scattered about. Here's to hoping!

RaelThomas · Mar 25, 2017

Bhuter said:
Great color on your Chocolate Moruga Unknown X! I love the great looking cacti collection as well. They all look very healthy. Do I spy a Lophophora in the foreground?

Thanks Bhuter! Cacti were my first horticultural obsession, though I've paired back the collection somewhat over the years. They are too hard to move from house to house!
That is - indeed - a Lophophora williamsii! I've had that plant for over a decade. It's about 10cm (4 inches) across...

Bhuter · Mar 25, 2017

Wow! Absolutely beautiful! I love the blossom! I was wondering how old that monster was. I had a 2 year old L. Williamsii about ten years ago and also started a few from seed. I grafted the seedlings to some Pereskiopsis and they grew incredibly fast (well, faster than on its own stock). But my dumba$$ left a window open in the winter and froze them all. Gorgeous, my friend!

-Adam