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RocketMan's 2013 Glog; In The House!!

There are no gardening mistakes,only experiments." -- Janet Kilburn Phillips

I love that quote and it will try my best to remember it through this new grow. So, I'm going with only 18 varities this year as we're looking at moving to a larger house if not buying this summer and I really don't want to have to try and haul a ton of plants when we do. the ones I've selected are:

1. 7 Pot Jonah---------------------------- Pic 1
2. Aji Lemon------------------------------- romy6
3. Chili De Arbol Negro------------------ smokemaster via SocalChilihead
4. Datil-------------------------------------- Pic 1
5. Fatalii------------------------------------ Pic 1
6. Gochu----------------------------------- Stickman
7. Red Savania--------------------------- Pic 1
8. Chocolate Habanero----------------- Pic 1
9. West Indian Yellow Habanero------ Pic 1
10. Jalabanero---------------------------- SocalChilihead
11. Jalapeno------------------------------- frydad4
12. Douglah-------------------------------- Pic 1
13. Peruvian White Habanero---------- ????
14. Scotch Bonnet Jamican Red------- Pic 1
15. Thai Short----------------------------- Lieban
16. Jamican Hot Chocolate------------- ????
17. Butch T-------------------------------- Pic 1
18. T Scorpion Yellow------------------- Pic 1

Here's the layout and they went into the dirt.

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SeedlingMap_zps94636340.jpg


Alot of them are ones i started last year that never grew beyond a certain point and I'm pretty sure that a lot of it was my new grower mistakes. Since I really want to try them I'm giving them a grow again. Once again, thanks to everyone that helped me getting started with gifts of seeds and to all on here thanks for leaving your incredable words of wisdom that we can all learn from.

Cheers to a bountiful grow this year.
RM
 
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I like the top pic of the Garlic better, but why not use the pic of the Celeriac? Too ugly and lumpy-looking?
 
Good luck with the job interview... boy, lots of changes for you and your family this year!
 
My ferment will be ready to process next week, I'll be shooting for something like the sauce in Ojingo Bokkum, but with more Chinense heat. I had onion, carrot, garlic and ginger in the mash, I'll also add some oyster sauce, toasted sesame oil, sugar, rice wine, black pepper, and a little more fresh carrot, scallion, garlic and ginger to freshen up the taste.
 
Dang, can smell that loveliness from here! :drooling:
 
What was pH, Bill? Outta jug, mine been running low 3's. Once processed, not gone higher than 3.6. (Pain to heat, let some cool, take pH but makes me feel safer.)
 
Truth about ya labels, Brotha Bill, ya could slap a blank one on there, write "Rocketman's," cursive, and it'd sell to any discerning  mouth.
 
Processing one (finally) today; JA Hab with red onion, garlic, ginger, little sweet potato in mash. Roasted fresh pineapple, tomatillo, onion, garlic, with toasted/roasted coriander and cumin seeds (already done that and ground 'em) other day.
 
Thank you so much for inspiring and helping me ferment!!
 
Yeah Rick, celeriac is a little, uhhh, we'll ugly and not very appitizing looking to go on a label :) Garlic on the other hand, well who doesn't love besides Vampires?

Out of the jar it was 3.8. I like it to be a little lower so added just a bit of Rice Vinegar to pull it down to 3.5.

Sounds like a good ferment you have going on Annie.
 
Thanks Annie, I'm glad your liking it. Tonight, time permitting, I'll be making the Holidaze Hot Sauce. It features Tamarind, Pomegranate Juice and Fataliis.

On the grow side everything is pretty much dead from all the stress of moving. They seemed to kind of recover some initially but then just seemed to give up. I'm already planning what I want to run down Pepper Row and planning to get them started here soon.

Have a great weekend and check in on the Throwdown. It's Pizza this month.
 
RocketMan said:
Thanks Annie, I'm glad your liking it. Tonight, time permitting, I'll be making the Holidaze Hot Sauce. It features Tamarind, Pomegranate Juice and Fataliis.

On the grow side everything is pretty much dead from all the stress of moving. They seemed to kind of recover some initially but then just seemed to give up. I'm already planning what I want to run down Pepper Row and planning to get them started here soon.

Have a great weekend and check in on the Throwdown. It's Pizza this month.
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How'd it go Bill or are you as backed up on processing ferments as I am? Holidaze sounds great. Using Tamarind to process half a ferment with tomatillo, choc habs, 7 Pod Brown x Naga, Douglah, jals, poblano, serrano, garlic, onion, carrots in ferment. Trying to get a sauce and Q sauce out of one ferment because as is, hot as hell. Good taste and just want to keep it there  :onfire:  for one batch and Q it for another. Ya know what I hate most? Food milling seeds out. I heat the ferment first, blender, then food mill to remove seeds, so I can taste it. Since just developing recipes, seems more effective to get taste of base/ferment, then add. Time-consuming indeed. But . . . also to check pH again after that helps a good deal. Rock on, Brotha Bill!
 
annie57 said:
 
How'd it go Bill or are you as backed up on processing ferments as I am? Holidaze sounds great. Using Tamarind to process half a ferment with tomatillo, choc habs, 7 Pod Brown x Naga, Douglah, jals, poblano, serrano, garlic, onion, carrots in ferment. Trying to get a sauce and Q sauce out of one ferment because as is, hot as hell. Good taste and just want to keep it there  :onfire:  for one batch and Q it for another. Ya know what I hate most? Food milling seeds out. I heat the ferment first, blender, then food mill to remove seeds, so I can taste it. Since just developing recipes, seems more effective to get taste of base/ferment, then add. Time-consuming indeed. But . . . also to check pH again after that helps a good deal. Rock on, Brotha Bill!
Click to expand...
 
Yes ma'am, I have 2, Flaming Pumpkin and Burning Prairie,  and  in the jars right now that will be finishing up in about 2 weeks. In fact I need to start gathering bottles together to put them in. Also have to get the Pumpkin Chutney done so I can get gifts out in time. So yep, there are times that I feel like a one legged man in a butt kicking contest :) I've actually been looking for a good food mill. My problem is I wan't a bigger one but don't want to pay what they want for commercial size ones. Those things are like 2 to 5 hundred for a hand crank one. Man if I'm dropping 500 on one it better be electric and give me a nice smooth sauce!
 
Hey, the Holidaze Hot Sauce finally got bottled last night. Going to have to make another batch I think though. I forgot that the recipe only makes 6 bottles :)
 
http://thehotpepper.com/topic/42643-fall-sauce-making-2013/page-2#entry908822
 
So I picked up the Fataliis this year from Judy, pepperlover, and she sent me 2 pound of beautiful pods, very flavorful and really nice level of heat. I really only used about 8 fresh pods for the Fall sauces so I was back and forth in the rest, do I want to freeze them or dry them.

Dry won
6C6EB378-E268-496F-8621-33885F02BC6A-223-0000001DCFAB54B0_zpsefba68da.jpg


And 2 pounds of pods minus 8 became
A83BE0E1-1241-459D-80AB-672401CBFD9F-1509-00000428C8B311C6_zps5b6fb926.jpg


Smells amazing, now I dried these at 95 dF and I'm wondering if the seeds will germinate?

Hummmmm :)
 
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