Stickman's 2012 Gochu Pepper Glog

Well, here we go... Started about 35 Korean Gochu Peppers and a few Korean salad peppers, jalapenos and orange habs. All are mostly up today but the habs. I started them early last week in my heated grow tent down in my cellar on top of a grow mat, but didn't have the thermostat quite dialed in. When I left it it was 70 degrees f. in the tent. When I checked again the next morning it was 85 degrees, and I was afraid I'd cooked the seeds, so I moved them onto my kitchen windowsill on the grow mat and awaited developments. Looking much better now. I'll give the Habs until the weekend to pop, then move the flat down to the grow tent.

 

[stickman]

Wow Rick your plants are looking sweet! they are so unbelievably bushy! Are any of your verities not podding up yet? cause it looks like they are all full! Congrats!!

Hi Britt, thanks for stopping by and the kind words. The last holdouts were the Oe Mat Put that got frosted under the hoophouse and the Orange Habs. They're both beginning to set pods as of this morning. The double row of chiles is more and more resembling a waist-high hedge. I think I may have to cut down most of the side branching to be able to get inside and pick the chiles that are coming... but I'll worry about that later. When I do I'll have lots of green peppers on the branches I cut, and I can probably pickle those that I don't eat outright. Cheers

Orange Habs

 

[highalt]

I went back and checked my germination records. Trying to be better about keeping track of the source of the seeds I sow, and the Chimayo is one of the only ones that I did not notate the source.
When I get a chance, I'll check my seed boxes and see if I can find the packet.

 

[stickman]

I went back and checked my germination records. Trying to be better about keeping track of the source of the seeds I sow, and the Chimayo is one of the only ones that I did not notate the source.
When I get a chance, I'll check my seed boxes and see if I can find the packet.

Thanks Bonnie. I still have most of the seeds I got from you this spring, plus I got some packets from Sandia since I wanted to have some commercially produced seeds to grow alongside next year to compare. I got some Chimayo, improved 6-4, Joe E. Parker, Improved Espanola, Poblano and Heritage Big Jim.

 

[stickman]

Finally got enough pods large enough for Gochu Jeon! Some of them are starting to get a bit yellow so there should be a little heat too.

But first... a little breakfast! scrambled eggs, Gochu peppers and onions with a clove of garlic and a spoonful of Chipotle powder, salt and pepper

 

[RocketMan]

Looks like no better way to start the day. Ya got some good looking peppers there bro.

 

[stickman]

Looks like no better way to start the day. Ya got some good looking peppers there bro.

Thanks RM, You still having extreme weather down in Fla?

This one's for you brother... Gochu Jeon!

 

[SocalChilehead]

Dang Rick you just keep posting those awesome meals can you pm that recipe especially how to for the sauce. Your plants are looking great and loading up with awesome pods. Hopefully we can swap seeds some time towards the end of the season.

 

[Pinoy83]

Thanks RM, You still having extreme weather down in Fla?

This one's for you brother... Gochu Jeon!

food yummy is it hotter if its fully ripe or theres a good heat even if its still green

 

[hooda]

Finally got enough pods large enough for Gochu Jeon! Some of them are starting to get a bit yellow so there should be a little heat too.

But first... a little breakfast! Gochu peppers and onions with a clove of garlic and a spoonful of Chipotle powder, salt and pepper

Looking good. I've been making Korean dinners with my girlfriend a lot lately, I'll have to get some pics next time because we make a bunch of side dishes as well as the main food item.

 

[stickman]

food yummy is it hotter if its fully ripe or theres a good heat even if its still green

Gochus don't really get hot until they get ripe. It starts to kick in when they begin to change color... that's why I put gochujang AND gochu garu in the dipping sauce. Still plenty tasty in a stuffed bell pepper kind of way...

Looking good. I've been making Korean dinners with my girlfriend a lot lately, I'll have to get some pics next time because we make a bunch of side dishes as well as the main food item.

Hi Hooda! I'd be interested in seeing that too. We've been trying to lose a little weight here, so I don't indulge in the banchan as much as I'd like... It'd be cool to sort of vicariously live it through your pics.

Dang Rick you just keep posting those awesome meals can you pm that recipe especially how to for the sauce. Your plants are looking great and loading up with awesome pods. Hopefully we can swap seeds some time towards the end of the season.

Hey Fernando, Thanks for the kind words. My wife and I are heading out to a dance tonight, but I'll PM what passes for my "recipe" for the dipping sauce tomorrow. Are classes over for you for the summer, or are you on to the next term already? Cheers

 

[SocalChilehead]

Thanks man for the recipe. Not yet I taking classes now and I start my next term on Monday so I will be taking four classes for the next two weeks then back two classes after the two weeks for the rest of the summer and get a week break before I start my last semester of school and finally graduate. I been so busy looking for companies out of the country to work for I lose focus on trying to finish now I hope to find a position in Tokyo or atleast a company the let me constantly travel internationally that would be awesome.
Thanks again

 

[stickman]

Thanks man for the recipe. Not yet I taking classes now and I start my next term on Monday so I will be taking four classes for the next two weeks then back two classes after the two weeks for the rest of the summer and get a week break before I start my last semester of school and finally graduate. I been so busy looking for companies out of the country to work for I lose focus on trying to finish now I hope to find a position in Tokyo or atleast a company the let me constantly travel internationally that would be awesome.
Thanks again

Boy, you've really got your nose to the grindstone! After working so hard on your classes I hope you find what you're looking for. You're young yet and you should see some of the world.. I did after I got out of the Army in the early eighties. I visited friends in England, Cornwall, Scotland and Bavaria in Germany. Cheers

 

[stickman]

Yesterday I noticed that the side branching on the chiles had grown together so much that it was impossible to reach far inside without snapping the ends anyway, so I cut the ones that stuck out the most and opened up some space between the plants.. the crowns will still probably grow together eventually, but at least now I can reach up from underneath.

 

[stc3248]

A shining example of a problem I don't mind having! "Darn-it, my plants are getting too big for their spot!"

Morning Rick! Yesterday's dish looked awesome as usual! Keep 'em green buddy!
Shane

 

[RocketMan]

Boy, you've really got your nose to the grindstone! After working so hard on your classes I hope you find what you're looking for. You're young yet and you should see some of the world.. I did after I got out of the Army in the early eighties. I visited friends in England, Cornwall, Scotland and Bavaria in Germany. Cheers

You just have to love getting to travel Space A. My wife and I met in Germany and flew back to get married on a C5A. Very comfortable flight and for $5.00 a good box lunch. Used it a lot while Unwashed on active duty.Hope to do some more traveling one day.

 

[saugapepper]

Those peppers look fantastic! What does the Gochu pepper taste like?

 

[stickman]

You just have to love getting to travel Space A. My wife and I met in Germany and flew back to get married on a C5A. Very comfortable flight and for $5.00 a good box lunch. Used it a lot while Unwashed on active duty.Hope to do some more traveling one day.

Glad you got to do it, but it wasn't usually an option for me... I did my whole tour stateside, with most of it at Ft. Carson, CO. For some reason there wasn't much going to the northeast from there. I did catch a space A flight once from Peterson AFB in Colorado Springs to La Guardia in NYC by way of Wright-Patterson AFB in Ohio. It was an Air Force Boeing 707 that they used as an AWACS trainer, and it was carrying a load of defense contractors back to NY from a meeting of some kind in San Diego. It was at gov't expense, so they were probably bidding on a defense contract. The fat cats sat in the seats in the back and we three space A travelers were seated at the AWACS trainers so never the twain should meet. They gave us bag lunches, but after seeing the Air Force noncoms pushing carts to the rear with three course meals and drinks we put up a mild ruckus and agitated for drinks too, so they gave us a beer apiece to shut us up. It was pretty late when we got in to NYC, and the military liason at the airport was going home, so he gave us a ride to a place to stay for the night. One guy was going to Harlem, so he dropped him off at 150th street. The two of us that were left he took to a townhouse opposite the main entrance to Grand Central Station, where he told us an active duty serviceman could get the best deal for lodgings in the city. He was right! The original owners lost their only son in WWII, and in his memory, set up an endowment to run their townhouse as a hostel for servicemen and women. You got a bunk for a dollar a day, and a one dollar deposit gave you a towel and the key to a footlocker. There were bathrooms with showers on every floor and somebody manning a desk by the front door 24/7.. You couldn't beat it in the middle of downtown Manhattan. I hope the place is still there.

Those peppers look fantastic! What does the Gochu pepper taste like?

Hi SaugaPepper, thanks for stopping by. The Gochus are a Cayenne-type chile, and pretty typical of the breed. No heat until they start to ripen, but they acquire a pretty good Cayenne punch at the end. They have a warm, earthy chile aroma and taste with fruity overtones. As the season starts to cool they get a bit of sweetness as well. They dry well... I strung them up in ristras behind a south-facing sliding glass door and flaked them up when they got dry and a little crispy. I've been a kimchi nut for a long time... I made about 18 kilos of the stuff last winter, and I think it tastes better when you grow your own Gochu Garu to make it with. Cheers

 

[stickman]

Hey Pinoy, thought you and Hooda might like this summer radish kimchi called yeolmu mulkimchi. Maybe Shane would like it too? It's pretty spicy, and it's served cold with ice chips in the bowl in summertime... very refreshing!

 

[Pinoy83]

Hey Pinoy, thought you and Hooda might like this summer radish kimchi called yeolmu mulkimchi. Maybe Shane would like it too? It's pretty spicy, and it's served cold with ice chips in the bowl in summertime... very refreshing!

Thats looks so yummy,shave ice is good with that.

 

[stickman]

Things are moving along... I think removing the overabundance of side branching was the right move... the chiles seem happier now that they're getting more light and air inside the leaf crown. Certainly I'm seeing more of the purple/orange ladybug larvae patrolling them, and the pods are looking shiny and healthy. Some progress pics...

Cheon Wu Shin Jo

Wae Mae Wo

Mat Jang

Long Da Ri 35

Long Green

Kim-Chi

Greek Pepperoncini

Jalapenos

And the Gwari Put.
Big Jim's are definitely setting pods, but they're very small as yet. Chimayos I believe are maxed out, as their flower buds are mostly yellowing and dropping rather than setting more pods. Habaneros have grown another six inches since I cut their side branches and are setting 2 or 3 pods each day... and that's the report from the dawn patrol. Cheers