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RocketMan's Glog - Starting Second Season

Finally getting around to germinating my seeds to start growing some peppers. I took 14 varities out of the 42 in my seed library (Special thanks to everyone that helped out with seeds) and some of the old pill bottles I had saved (usually that's where I keep the screws I collect when I strip out an old computer system) then added 8 seeds to the bottles and filled with water. Going to let the seeds soak for 24 hours, then place on coffee filters and back into the bottles till its time to plant them. Here's a shot on the bottles:

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The 14 I picked are:

1. Peruvian White Hab......................Pic1
2. Jamaican Hot Chocolate...............Pic1
3. Douglah......................................Pic1
4. Fatalii.........................................Pic1
5. Trinidad Scorpion Butch T............Pic1
6. Datil...........................................Pic1
7. Red Savina Hab..........................Pic1
8. Jamaican Red Scotch Bonnet......Pic1
9. Chocolate Hab............................Pic1
10. Black Hab................................Pic1
11. Trinidad Scorpion Yellow...........Pic1
12. 7/Pot Red................................Pic1
13. Bhut Jolokia.............................Pic1
14. No heat Jalapeno.....................FyrDad4
*Thank you Gentlemen

I really wanted to get a nice cross section of heat levels and to grow some peppers that I hear alot of talk about but can't find locally. most of them will be going into sauces however if I happen to get a really good crop of peppers I might have to look into drying some and making some powders. This is the first year that I'm growing peppers from seeds. I've planted Jalapeno and Habs that I picked up from Lowes or Home Depot before but never really done the research and gotten the dirt under my fingers.
I thought about whether to use Peat Pellets or Rock Wool but right now i'm thinking about just going with some good soil or a seed starting mix and I already have a bunch of Red Solo Cups. I'm planning on 6 or 8 holes in the bottom of the cup so I can bottom water them and I might place some up and down the sides so that some air can get in.

I'm really looking forward to this and if it goes good I might even be able to convince the boss to let me take a section of the back yard and put in a garden. Might even put in a flower or 2, well so long as they're edible that is.

Thanks for stopping by and check back I'll be here.

Thanks for stopping by,
RM
 
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highalt said:
Wow, you got an early start this morning! Enjoyed the play by play photos. That looks yummy!!!

What kind of apples did you use? I make a lot of applesauce in the fall for the kids, and my favorite is Honeycrisp. Just the right combination of tart and sweet.
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Usually I'll use a combination of tart and sweet like Granny Smith and Gala or Fujis, This time I wanted to use sweeter apples so I used Gala's and then the Bourbon acted to reduce the sweetness and the bourbon flavor with the Smokey, Oakie, Vanilla giving the sauce a level of complexity and then the Fatalii / Jonah powder just knocked it out of the ball park.

HopsNBarley said:
WOW! That should be awesome on the smoked pork.
I love the sweet and the heat together... and then you had to knock it outta the park with the bourbon!
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Bourbon and Apples just seem to go together. It's like a match made in heaven. Also, if you like Pecan Pie, make one and add a jigger of good, if i wont drink it straight then I wont cook with it, bourbon the the mix. It'll be the best Pecan Pie you've ever tasted.

stickman said:
Hi Bill
You're definitely right about cooking first and glazing afterwards... but if you brine the meat and let a pellicle form on the surface, the smoke particles won't get past it anyway, so you may as well cook and smoke at the same time; just so it's low and slow...Kippering; smoke cooking the meat directly over the heat source is another great method, but best used for thin pieces of meat that'll cook quickly... fish filets, bulgogi and Kalbi Kui for example.
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Yep, I was taught that letting a pellicle form on the surface actually attracted the smoke to the meat and helped the smoke to adhere to the surface and not penetrate the meat as much. The Pit Master I learned from, he was a neighbor back in Tacoma who had a Smoke House built in his back yard and could do just about anything in it, said that the brine kept the meat nice and moist inside and by keeping the temp below 110 the smoke would penetrate. Then when you crank up the heat to the 230 to 250 level you were letting the smoke collect on the outside and cooking the meat.

I guess there are a bunch of different ways to do it, this is just how i learned.

Have a great week everyone. I'm just trying to stay dry and watching to see if I need to move my plant in but so far so good.

Bill
 
RocketMan said:
Usually I'll use a combination of tart and sweet like Granny Smith and Gala or Fujis, This time I wanted to use sweeter apples so I used Gala's and then the Bourbon acted to reduce the sweetness and the bourbon flavor with the Smokey, Oakie, Vanilla giving the Bourbon and Apples just seem to go together. It's like a match made in heaven. Also, if you like Pecan Pie, make one and add a jigger of good, if i wont drink it straight then I wont cook with it, bourbon the the mix. It'll be the best Pecan Pie you've ever tasted.
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Using good Bourbon to cook with is a winner with me... half the time i'll use it instead of vanilla when making whipped cream. It gives it a real caramel taste. I also have a recipe from a New Orleans cookbook for "Eggnog ring." It's a sort of trifle made with ladyfingers, eggs, sugar and enough Bourbon to give you a buzz if you eat about half of it! Maybe we need to keep the recipe away from scovie and sic... ;)
 
OK... will do, but I have to get back to work now that lunch is over. I'll try to pm when I get back tonight. Remind me if I forget, will you?
 
A sailor once told me that in the Navy the saying runs, "Red at night, Sailors delight, Red in the morning, Sailor take warning" and it's held true every since I heard it. Last night I went out back to see how my plants were fairing about sunset and it was a red sky and today we have blue skys and it looks like it's going to be a nice day. Got some pics too.

After my little girls pulled the last 2 pods off and threw them over the fence into the neighbors yard, my Jalapeno has 2 pods on it again and lots of buds. This is one that Frydad4 sent me that has all of the flavor of a Jalapeno but has no heat. We have been very excited to see if it was going to hold true and it has. The one pod i was able to get had that great Jalapeno flavor and no heat. My wife and daughters can't handle the heat so I had to leave the peppers out of alot of dishes and now I'll be able to put them back in.

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Thai Hot still has alot of flowers on it but is extremely slow in putting on peppers.

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Butch T is looking pretty haggard but it has pods and is putting on more.

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The rest are a little haggard looking too. It looked like I had a problem with mites and had pulled the leaves that were curled and sprayed them down with 7. Some of the new leaves that are coming out are coming out curled so, now I'm wondering if they're missing something in the soil, over watered from Isaac, still have a mite problem..... Any ideas any one?

Douglah

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Fatalii

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Datil

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Peruvian White Habanero

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Thanks for stopping by for a look. Hey, it's Hump Day, half way to the weekend.

Hope you're having a great week.
Bill
 
Bill, you should have married a Latino chilihead like me. :rofl: She eats supers like they ain't nothing. No heat jalapenos :shame: JK :)

Your plants look like a lot of mine. A much wiser pepper warlock confirmed they are just way too overwatered.He said they would all be dead if it were mites. He said to sprinkle some epsom salt into the soil . I have been adding NPK( 10 10 10 granular very samll amounts 1 tablespoon for 3 gallon) as well and it seems to be helping. But the 20 inches of rain in the last 2 days have set them back again. Hopefully a few more weeks we will start to see a much better weather pattern . :party: With all the rain I have avoided using fish emulsion or any other npk that requires waterering in. The granular is my best option right now. I did add a bunch of bone meal about 3 weeks ago as well and the leaves are falttening up a bit. But it takes weeks for bone meal to show any effects. :crazy: I would try one option ,wait a few weeks and then try another. Don't do everything I said all at once.
 
Is that Epsom Salt like you get at Walgreens or a special garden type? and just sprinkle about a teaspoon around the base of the plants?
When i sprayed the plants i went ahead and sprayed the whole yard. That way I could make the yard safer for the dogs too.

thanks Jamie
 
Yep same thing as what you buy at walgreens. Teaspoon is perfect amount. It should green them up fast. It rained hard at my house again yesterday. How bout you?
 
Not too hard and not for very long but it rained last night too. Well, I think it must have, my deck was wet this morning and i turned the sprinker system off a while ago so i could fix a broken pipe and haven't turned it back on yet because of all the rain we've been getting.

Ya know Jamie, if we're put on water restriction this year i think i'm going to have to write a sternly worded letter. :flamethrower:
 
Ok Jamie, This morning I put a teaspoon of epsome salt sprinkled around the ase of the plants. i didn't water it is as the soil is still pretty wet and i think it will just melt in on it's own. How long did it take for you to notice a change?
 
About a week or so. Not very long. Make sure to keep moist so it dissolves into the roots. I usually add a little moist dirt on top :party: or work into the soil. :P Then water but it has been so wet you should be okay with a lite dowsing of water.
 
Well rain is only at work. Not my house. Hmmmm. Issac prolly watching the saints game. Hope all is well with all y'all in the south. Woildnt want to have a shortage of rocketfuel
 
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