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ShowMeDaPowda!!!
- Thread starter ShowMeDaSauce
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ÂPetrac said:Â
I took my mom's old coffee grinder. Needless to point out, its never going to be used for coffee again I ground a bunch of chocolate habs in it..i was sneezing for good 10 min from all that dust in the air after i opened it. And I allowed it to sit for 5 min after milling.
LOL ! Â Yup , can say I been there , and in the house . But soon learned to go out in the garage ,Â
I always wanted to smell it to , right after grinding but learned that lesson too . lolÂ
These powders/pics are from a couple months ago. The stash is always evolving. Currently peppers that I've dried and dusted are green jalapenos, red jalapenos, red fresnos, green serrano, lemondrop, red lightning mix, hot yellow peppers, red fresno, and datil, and probably a couple more I cant remember off the top of my head.
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About a week ago I finished up a green jalapeno, little bit of habanero, and garlic mash ferment. I tried to emulate some sriracha recipes I found online by adding some brown sugar and distilled vinegar after the ferment. Didn't quite turn out the way I wanted but turned out really good. I strained the pulp out of the hot sauce and dehydrated the pulp at 110 degrees. Then blitzed this into a powder. It has a very interesting flavor, the vinegar is very pronounced.
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About a week ago I finished up a green jalapeno, little bit of habanero, and garlic mash ferment. I tried to emulate some sriracha recipes I found online by adding some brown sugar and distilled vinegar after the ferment. Didn't quite turn out the way I wanted but turned out really good. I strained the pulp out of the hot sauce and dehydrated the pulp at 110 degrees. Then blitzed this into a powder. It has a very interesting flavor, the vinegar is very pronounced.
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Take some of your green jalapeno powder and add it to green onion dip....Man is that good.
Dried some green onions lastnite. They dry super fast at 140F.
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Gunna make up some homemade green onion dip mix. All the commercial ones are loaded with salt so i thought i would give it a shot but mine will have some green jalapeno powder too.
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Gunna make up some homemade green onion dip mix. All the commercial ones are loaded with salt so i thought i would give it a shot but mine will have some green jalapeno powder too.
I been just rocking it without a mask or any outdoor strategy. Just toughing it out, i guess. That which does not kill me...
As i gasp my final breath, I'll post an update to this very thread. "I...should...have..ground..the chiles.... out------siiiiide!"stettoman said:Â
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 Hmmm...So, give us an idea of how long you're absent these hallowed threads before we worry?
Just a few of the varieties I sold this summer...
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and a rub, made special for a hog barbecued at a friends birthday bash. It was good and I ended up using/selling it as more of an all purpose seasoning after the shindig.
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and a rub, made special for a hog barbecued at a friends birthday bash. It was good and I ended up using/selling it as more of an all purpose seasoning after the shindig.
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I just got some habanero's in the dehydrator right now. 110 degrees working a 12 hour shift. They should be well rested by the time I get home from work tomorrow. 391 grams after being trimmed and I'm guessing about 150 seeds were stolen from the bigger better looking peppers for next years grow.
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My buddy hooked me up with 3 of his plants and approx 2 1/2 pounds of green habaneros. He's been great as hell about only picking his peppers when they're ripe. He always hooks me up with some of his harvest since my recent move forced my hand into a non-grow year. But it's getting cold down here and weather is starting to get nasty for Cali growing and the plants need to get put down or moved indoors. He's a great man and gifted me his plants so I can try my hand at overwintering them.
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I got these peppers on Friday 12/6. These were the green habanero's I spoke about.
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A banana and a paper bag ripened them up pretty damn quick over 4 days. This pic is from tonight Tues 12/10. I took the ripest of the peppers and cut them up for today's dehydrate. The green ones and the half ripe ones I left behind for an unknown future. They're in the same paper bag with a banana seeing If I can pull more color from em.
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I've been a gardener/pepper gardener for only 4 years and my recent move screwed over my whole 2019 grow. My homie Erik helped keep me alive morally with his gifts of heat and allowing me to overwinter his plants, pull seeds, and make clones from his babies. I had to butcher his habanero to transport it 30 minutes across Cali. It was just too big.... hence the reason the green peppers were pulled.
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Now once the habanada's and datils ripen up I can give them a trim and save a little room in my dining room. His datil looks amazing. The habanada is not faring too well with the move and I may need to pull pods prematurely and trim it up... Growth and roots. The habanero has already been given a hair cut so I feel like its gonna rock.
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But before you spit hate.... a habnada is a pretty damn cool plant in my opinion. I like hot!!! But It does helps break in the noobs that can't handle the heat; I mean they are missing good flavors in their life, so why not show them and introduce them quietly and unwillingly.
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My buddy hooked me up with 3 of his plants and approx 2 1/2 pounds of green habaneros. He's been great as hell about only picking his peppers when they're ripe. He always hooks me up with some of his harvest since my recent move forced my hand into a non-grow year. But it's getting cold down here and weather is starting to get nasty for Cali growing and the plants need to get put down or moved indoors. He's a great man and gifted me his plants so I can try my hand at overwintering them.
Â
I got these peppers on Friday 12/6. These were the green habanero's I spoke about.
Â
A banana and a paper bag ripened them up pretty damn quick over 4 days. This pic is from tonight Tues 12/10. I took the ripest of the peppers and cut them up for today's dehydrate. The green ones and the half ripe ones I left behind for an unknown future. They're in the same paper bag with a banana seeing If I can pull more color from em.
Â
I've been a gardener/pepper gardener for only 4 years and my recent move screwed over my whole 2019 grow. My homie Erik helped keep me alive morally with his gifts of heat and allowing me to overwinter his plants, pull seeds, and make clones from his babies. I had to butcher his habanero to transport it 30 minutes across Cali. It was just too big.... hence the reason the green peppers were pulled.
Â
Now once the habanada's and datils ripen up I can give them a trim and save a little room in my dining room. His datil looks amazing. The habanada is not faring too well with the move and I may need to pull pods prematurely and trim it up... Growth and roots. The habanero has already been given a hair cut so I feel like its gonna rock.
Â
But before you spit hate.... a habnada is a pretty damn cool plant in my opinion. I like hot!!! But It does helps break in the noobs that can't handle the heat; I mean they are missing good flavors in their life, so why not show them and introduce them quietly and unwillingly.
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that's a lot of pepper flakes!!!alkhall said:Pint jars of flakes, about half of what I have to do.
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