crazy harvest shane and foods makes me
, as for your powders im enjoying them, hopefully more to come
thanks again
eric
Thanks brudda! Means a ton coming from a Chef such as yourself! I've seen your work and it makes mine look amateurish! Will be holding another powder contest soon...just trying to stack up some powder so I have enough to share.
I need to come over for that barbecue goodness....
Really not sure it would be worth your trip! It sure was good though! Thanks man!
Hi Shane, we're going to have to work out some kind of exchange program! Great looking pods and food. I take my hat off to ya!
Lol...I would love to share some of what I got man! You just got to come over and pick it up! Thanks man...and you never have to take your hat off in my house!
That food definitely doesn't look bad.
It's rare when there's a picture of booze in the foreground and my eyes still immediately wander to the mouthwatering fare in the background Are those huge yellow pods second from the left on the bottom row the annuum scotch bonnets? They look like stuffing peppers!
Thanks Matt! Glad you stopped in. Yes those are the ones that were labeled Scotch Bonnet when I got them, but I now think they're Jamaican Hot Yellows. Was disappointed with them at first, but no longer! They are crazy producers and have amazing heat and flavor for an Annuum. You can taste a hint of Chinense in there too. They are hot enough that when a guy from work tried a small one he ended up in the restroom heaving it back up. Most are the size of small bells and are great stuffers! Very thin walled and crisp...have I mentioned I like them??? lol
Here's a pic of one of the plants and some pods...
This is just a small part of a huge thick bush! All loaded like this.
Here are a few ripe pods, pretty big variation in pod size.
Now for an update on the seeds you sent Matt!
I have 3 going...the two in containers look like this. Great little bushes and still growing like crazy.
A little upskirt on her...first Scotch Bonnets baby!!!
Amazing harvest and food pics, as usual! You are definitely catching up to Jamie on the volume of your harvests. The size of that Bishops Crown plant is incredible. Might just give Jamie's mystery plant a run for it's money!
Would you be willing to share your recipe for the roasted tomato and green chile sauce? I know you probably don't use exact measurements, but maybe an ingredient list and basic ratios?
Oh, and I love the way you managed to sneak some pork fat into that venison meal. Everything's better with bacon, isn't it?
I do love food, once I retire and I'm no longer forced to stay in shape I'll probably balloon up on the far side of 300! Both of my BC's are huge. The inground is about a foot taller, but the container BC is bigger than any of my other ingrounds. Very impressive plant, hope the pods are good! May make the 7' mark if it stays healthy. Right at 6' now...the sleeper is going to be its late start neighbor the Aji Amarillo. Think its going to pass it up at some point, but its only about 2.5' right now.
The green chili/tomato sauce was made with about 2/lbs of tomatoes (hard to give you a # since many were cherries) and 6 large roasted/peeled/seeded Big Jims. Smoked it all for only about an hour on 175 and the cherry tomatoes started to fall through the screen. I threw it all in the FP, added a little onion and garlic powders and a little salt. Only hit the pulse button a few times. If I were to do it again I would have thrown in a couple small onions and cloves of garlic. I also should have peeled and seeded the tomatoes. Not something I was willing to do with maybe 50 cherry tomatoes though. I will make another batch shortly and try to keep better track for you.
Venison fat is much different than pork fat. Pigs and Cattle store most of their fat mingled in with the muscle tissue. Deer build up layers under the skin. It cooks much differently too...and to be honest is just plain YUCK! Have to add bacon!!! Its really not too terrible for you unless you actually eat the bacon too...which I did!
Ya, it sure beats H@&& out of the taste of Venison fat... especially if they've been feeding on Acorns! Though that's probably a New England thing... If we need to do any barding during roasting to keep the meat from drying out or when making venison sausage, we use pork fat.
Only way to go!!!
Another amazing chili weekend brother. Sometimes I wonder if you have more hours in the day than the rest of us
Between the venison, harvests, powder making, sons football, glogging like no other,and keeping the wife happy you never stop amazing me
Oh and you don't owe me anything. All the yummy powders you have sent me and seeds I owe you
Yeah buddy! The harvests are going to be really good for a solid month...then steady (I hope) if everything is still alive! I use a lot of hours every day for sure. I am up at 3:30 and hit the hay around 11:00. On the weekends I sleep in 'till about 5 usually. I can't sit still for too long...I hit the glog when sit to cool off or while I wait for something to be done cooking. Keeping the wife happy is a relative term, I don't mess with the TV so she stays happy...ish! Brother, you've paid out way more than I've been able to pay back!
I have 4 manzanos. The one with the pods in 15gal. I have yours that looks like it had forasium wilt. And two other ones still in 1gal. $7.99/lb. my store has it for $4.99. So I got a couple lbs 3 weeks ago. Hope they ripen for u to end your manzano fix...
Denniz
Geez man...another sick one??? How much are you watering? That is a great price for Manzanos! I would jump all over them! I won't have a good Manzano harvest 'till probably September-October.
Can we vote on who has the best glog........Wow man, you grow'em, slice'em, dice'em.
I want to see you in the "Throwdowns" and if I enter....you'll still get my vote....ha
Shane your plants are kicking arse.........I remember a few stumbles in the road with the
aphids, hail, and the mottling......your plants have fought back with a vengence!
That vension looks great and I bet it taste awesome...
Its always enternaining here never a dull moment
Greg
Aww Shucks Greg! Thanks man! I have dabbled a little in the Thowdown discussions, and will do one when I see one I like. They debated an alternate cooking style TD then went with ramen instead. I love to cook, but some of those dudes take it to a whole new level. Plus, I gotta work on my final plate up photo skills. Don't think I haven't eyeballed your TD crown with some envy! Hmmmm...what's the August TD I wonder? There has been no shortage of plant drama for certain, makes for a great read I'm sure, but sucks to deal with! lol
In Michigan it really depends on where you get the deer. In the northern parts of the state they eat more pine and stuff, definitely taste more "gamey". However, in the mid to southern parts of the state they feed of soy beans and corn. Wonderful. With all that being said, my dad usually throws in some pork when he's grinding up the venison for burger.
Awesome pics Shane - I love the pepper powder bandit shot. Made me laugh. And I think I see some of those Jamaican Hot Yellows we've talked about. Those do look a lot like what I have.
Great posts - glad I could catch up!
The mulies out here feed on sage and desert scrub brush and can take some getting used to. The ones at my dads place are more corn and grain fed and taste delicious without much soaking or prep work at all.
The pepper bandit shot was my wife's idea. We were out of dust masks...felt pretty ridiculous but it was more effective than the usual 3m mask! Those are the ones! I've seen similar pods referred to as several different types of peppers...whatever they are I sure do like them!
Here are a few more pics from my unexpected trip home!
Tri-color Variegata Pic doesn't do this little guy justice!
Made another small batch of powder...first one 100% homegrown! Those are some already dried Pequin X pods in my hand...They're freakin HUGE! About 50/50 pequin x and Goat's Weed...powder is amazingly hot! The pequins almost certainly crossed with a chinense. I will be trying to sanitize some of the seeds from this guy as well as the Hot Yellow at season's end.
Small harvest today, but I pulled most of the really close ones over the weekend thinking I might not make it home for a few days.
Glad I did come home today....found a little sumfin in da mailbox!!! A box from Dave (gnslngr)...
Haven't tried them yet, they look pretty scary, but not as scary as the rest of the box! You see he sent me some seeds for the Monster Infinity...
Inside this crazy looking wrapper!
They all three look just plain terrible! OMFG! Don't remember what the other two are, have to double check the PM...
Thanks for all the kind words, sorry it took so long to reply, that hour in the day problem Jamie spoke of was an issue today. Was really great to come home to a nice surprise package...long day bro's and sisters. Hope yours all went well!
Shane
Bhut Jolokia Chocolate 4/4 7 Pot Red 4/4 7 Pot Lg Yellow 4/4 Fatali 4/4 Chocolate Hab 4/4 Bishops Crown 4/4 Pequine 4/4 Trinidad Scorpion 3/4Established Plants:Caribbean Red x5Black Cobra x6Jalapeno x6Mucho Nacho Jalapeno x8Cayenne x6Bell x4Poblano x3Anaheim x3
My 10 year old is responsible for the artwork on the cups!
none opened yet, but it looks
Here's to the Shanster! Thanks for sending those seeds, brother!