Stickman's 2016 Gochu Glog- Transplanting is Finished

stickman · Sep 4, 2016

Thegreenchilemonster said:
Yeah man, the charapita roja, which I'm about 95% sure that's what they are, came from a bunch of seeds a friends mom brought me from Peru when she came to the States to visit. I had originally thought they were pipi de mono, because they were mixed amongst pipi de mono seeds, but when the plant grew out, it gave me those pods. The only market pepper from Peru I know of that looks like that would be the charapita roja, which looks exactly like those. My friend Facebook messenged her with pics of the pods a few days ago, so I'll have a definitive answer on that soon.

I got the inca drop seeds from GIP on a trade last year, and they are Baccatum. They only downside with that plant is that it puts off 100's of pods at all times. It is ridiculous the pod output of that thing. The pods are small, so picking them all can be very tedious. The flavor is good though. I pickled a jar of them, amd it came out really well.

I honestly have no idea what the name of those frutescens is. I had a bunch of wild seeds from SA I tried to germinate last summer, and none did after 2 months. For the fun of it, I dumped all of the seeds into one cup and left it on my windowsill. With complete neglect of that cup, about 2 weeks later, this plant popped up. I paid no attention to it, and didn't do much to keep it alive, aside from water it from time to time over the winter and Spring. It survived my neglect, so I figured I might as well see what it's got in a 5 gallon root pouch this Summer. It is a Frutescens, and the plant is getting pretty big, with a very ligneous trunk and bottom branches. Nano pods though.

Thanks for the info Dale. I'll definitely be sampling the Charapitas later today. Looking back through my 2014 glog I found pics of the Donne Sali pods I grew, and it looks like a dead ringer for the mini-Frutascens pods in your ziplok baggie.

I think I got some Inca Red Drop pods awhile back from PaulG, but it's been so long since I've seen them that I forgot what they looked like. I've been searching for Baccatums that don't have a soapy flavor, so extra thanks for including those. Are the cylindrical red pods with a nipple on the end Baccatums too?

What are the Pumpkin-shaped red pods?

And these little guys?

Thanks for your help with the ID!

Devv said:
Well I see you'll be mas busy the next few days

S'right brother... to say the least!

I'm in total agreement here. Two of us were sampling Randy's pods, this one was the third. We both ate a small slice. "Yummy pepper", a few seconds later..."OMG!" Jesus, who will always take a Reaper from me and nibble on it all day long, said "I gotta go", "I'm good". LOL. It hurt both of us. THE first pepper that burned from the lips to every part of me all the way down. I NEVER had a pepper burn all the way into my stomach. Luckily it was a "it only burned once pepper"

I'm glad it wasn't just me Scott... Lol! No ringburn on this end either.

Thegreenchilemonster · Sep 4, 2016

stickman said:
Thanks for the info Dale. I'll definitely be sampling the Charapitas later today. Looking back through my 2014 glog I found pics of the Donne Sali pods I grew, and it looks like a dead ringer for the mini-Frutascens pods in your ziplok baggie.
Donne Sali.jpg ripe Donne Sali.jpg

I think I got some Inca Red Drop pods awhile back from PaulG, but it's been so long since I've seen them that I forgot what they looked like. I've been searching for Baccatums that don't have a soapy flavor, so extra thanks for including those. Are the cylindrical red pods with a nipple on the end Baccatums too?
SANY1742.JPG

What are the Pumpkin-shaped red pods?
SANY1743.JPG

And these little guys?
SANY1744.JPG

Thanks for your help with the ID!

I'm glad it wasn't just me Scott... Lol! No ringburn on this end either.

The cylindrical and pumpkin shaped pods are both bolsa de dulce. They are two different phenos of the same cultivar. They have the same flavor, just the shape is different.

Those other small ones are trinidad cherries. A fiery little chinense. They have most of the flavor of the trini scorpions, but not as much heat.

stickman · Sep 4, 2016

Thegreenchilemonster said:
The cylindrical and pumpkin shaped pods are both bolsa de dulce. They are two different phenos of the same cultivar. They have the same flavor, just the shape is different.

Those other small ones are trinidad cherries. A fiery little chinense. They have most of the flavor of the trini scorpions, but not as much heat.

Ah, thanks! My wife says to tell you she particularly likes the Bolsa de Dolce and Trinidad Cherries. They both have good flavor and the kind of heat she can deal with. I'll put some aside to cook with and dry the rest for powder. Thanks again!

Thegreenchilemonster · Sep 4, 2016

stickman said:
Ah, thanks! My wife says to tell you she particularly likes the Bolsa de Dolce and Trinidad Cherries. They both have good flavor and the kind of heat she can deal with. I'll put some aside to cook with and dry the rest for powder. Thanks again!

Glad she likes them! Save some of those seeds if you want to give them a shot in the garden next year. Did you try out the aji fantasy by chance? I like them, but I've had a few friends tell me they didn't like the flavor at all.

stickman · Sep 4, 2016

Thegreenchilemonster said:
Glad she likes them! Save some of those seeds if you want to give them a shot in the garden next year. Did you try out the aji fantasy by chance? I like them, but I've had a few friends tell me they didn't like the flavor at all.

Since you ask, I just sampled one... They have a very slight green-ness to the flavor, and a hint of bitterness that goes with it. Not a deal-breaker with me, but that's about all I pick up. It's not sweet, fruity or at all hot. I like bold flavors, so I wouldn't grow it myself. Sorry guy, about the best I can say about it is it's mostly innocuous. I definitely will save seeds from the Inca Red Drop-Tepin cross and also the Trinidad Cherry for my Wife. They have about the heat level of a White Bullet Habanero and a better flavor. I'm excited to have some Primos to sample but I haven't gotten to them just yet... between you, Terry and Randy you've all given me a lot to process at once... lol!

OCD Chilehead · Sep 5, 2016

Thanks again for the Gochus. I dehydrated them. I'll make some flake. Need to find a worthy meal to use them. Any recipes you might suggest?

Thegreenchilemonster · Sep 5, 2016

stickman said:
Since you ask, I just sampled one... They have a very slight green-ness to the flavor, and a hint of bitterness that goes with it. Not a deal-breaker with me, but that's about all I pick up. It's not sweet, fruity or at all hot. I like bold flavors, so I wouldn't grow it myself. Sorry guy, about the best I can say about it is it's mostly innocuous. I definitely will save seeds from the Inca Red Drop-Tepin cross and also the Trinidad Cherry for my Wife. They have about the heat level of a White Bullet Habanero and a better flavor. I'm excited to have some Primos to sample but I haven't gotten to them just yet... between you, Terry and Randy you've all given me a lot to process at once... lol!

Cool, I appreciate your opinion in those. I probably won't grow the aji fantasy again next year. It is a productive plant, but not the best peppers.

stickman · Sep 6, 2016

OCD Chilehead said:
Thanks again for the Gochus. I dehydrated them. I'll make some flake. Need to find a worthy meal to use them. Any recipes you might suggest?

Believe it or not, this "Army Base Stew" the Koreans made with surplus American processed meats after the war there is really very good, and widely popular in the south. http://www.koreanbapsang.com/2015/03/budae-jjigae-army-stew.html

I love just about any seafood, and this spicy pan-fried squid with vegetables in particular. http://www.koreanbapsang.com/2010/04/ojingeo-bokkeum-korean-spicy-stir-fried.html

Another cold-weather favorite and local hangover cure... A spicy stew made with unsmoked pork neck bones http://www.koreanbapsang.com/2016/04/gamjatang-spicy-pork-bone-stew.html

Cheers!

Thegreenchilemonster said:
Cool, I appreciate your opinion in those. I probably won't grow the aji fantasy again next year. It is a productive plant, but not the best peppers.

Good choice sir.

Have you ever grown Scotch Bonnets?

randyp · Sep 7, 2016

Patients is needed with the smaller pods,Rick I tried some plants with smaller pods 2 years ago and harvesting would wipe out a day in the yard.
My hat's off to you my friend. :onfire:

stickman · Sep 7, 2016

randyp said:
Patients is needed with the smaller pods,Rick I tried some plants with smaller pods 2 years ago and harvesting would wipe out a day in the yard.
My hat's off to you my friend.

Not all that much patience Randy...

I just stop watering the Pequins once the first pods start to ripen, and it forces the plant to ripen the pods before it dries out. That way you don't spend weeks dealing with fiddly little pods. The thing I like about the Pequins and Chiltepins is that the skin and flesh is very thin, so they dry quickly when whole, and keep their flavor longer thereby. Today's harvest... including a cup and a half of ripe Pequins.

sorted the harvest and brought the best examples over to the Franklin County Fair to exibit.

Thegreenchilemonster · Sep 7, 2016

Nice harvest Rick! I made some kimchi with your gochu this evening. The flavor is way better than when I make it with the store bought red pepper flakes. I can't wait to taste it fermented in a few days. I used half the bag of dried peppers you sent me in this batch, about twice more than is pictured in this photo below. It has a great kick to it. Thanks again for the pepper trade, I'm really digging your gochus.

stickman · Sep 7, 2016

Thegreenchilemonster said:
Nice harvest Rick! I made some kimchi with your gochu this evening. The flavor is way better than when I make it with the store bought red pepper flakes. I can't wait to taste it fermented in a few days. I used half the bag of dried peppers you sent me in this batch, about twice more than is pictured in this photo below. It has a great kick to it. Thanks again for the pepper trade, I'm really digging your gochus.

That's really cool Dale! I hope it comes out well for you... next batch, you might try adding a bit of peeled, minced ginger root in addition to the ingredients pictured. :dance:

Thegreenchilemonster · Sep 7, 2016

I used dry ginger instead. I thought I had some fresh ginger left from making curry last night, but I realized I used it all when I got home from the store today. I didn't want to go all the way back to the store for the ginger. It tastes better with the fresh stuff though for sure.

OCD Chilehead · Sep 8, 2016

Thanks for the info, Rick. I was looking at the links earlier. Now they seem to be offline.

That looks great Dale. Good one for sure. I can eat that stuff all day long.

tsurrie · Sep 8, 2016

Great harvest and the exibit must of been great too

So much is happening and it's great to see how you're all sharing the heat.

stickman · Sep 9, 2016

Thegreenchilemonster said:
I used dry ginger instead. I thought I had some fresh ginger left from making curry last night, but I realized I used it all when I got home from the store today. I didn't want to go all the way back to the store for the ginger. It tastes better with the fresh stuff though for sure.

Ah... so that was the "secret" ingredient...

OCD Chilehead said:
Thanks for the info, Rick. I was looking at the links earlier. Now they seem to be offline.

Sorry to hear you didn't have any luck seeing those online recipes. If you can't see them now I can pm them to you.

tsurrie said:
Great harvest and the exibit must of been great too

So much is happening and it's great to see how you're all sharing the heat.

Cheers Uros! I got my entries in on Wednesday after work... this weekend I'll be processing the rest of the harvest... smoking peppers in preparation to drying them, making a cooked sauce with Scotch Bonnet peppers and ripe Mangoes, and dancing attendance on my solar dehydrator as I dry the peppers that go into my powder blend. I did well at the fair too... I won first place in five pepper categories

Asian Peppers (Gochus)

Bonnet-type Peppers (MoA Scotch Bonnets)

Finger Hot Peppers (Pusa Jwalas)

Other Peppers (Bhuts)

Best Pepper Collection ( Bhuts, Morugas, Aji Pineapples, Gochus and Scotch Bonnets)

The prize money didn't pay for the costs attached to the growing season, but it'll buy the beer for the end of it. :party:

Devv · Sep 9, 2016

Congrats! You surely deserve it

How did the other compare?

tctenten · Sep 9, 2016

Congrats Rick. That is great.

OCD Chilehead · Sep 9, 2016

Congrats on the ribbons. If the green house goes well, I might have something to show in the county fair. There is always cayennes, jalapeños and sweet peppers there. Nothing else. I never have anything ripe until the fair is over. It was last month.

I checked the links again. The site is up and running. Thanks again.

Have a great weekend.

Thegreenchilemonster · Sep 10, 2016

Wow, look at all those ribbons! Congratulations Rick!