Sorry 'bout the glitch... still learning how to use my new "smart" phone. Sometimes it seems like it's smarter than me... 
Stickman's 2017 Minimalist Glog
- Thread starter stickman
- Start date
Trident chilli said:
Cheers John! I got my MoA seeds from Ramon (Walkgood) a few years ago and am doing what I can to keep the strain going.
Love those Bonnets! They make great fruity hot sauces as well as the Jerk rub. 
I was really happy with the way the Moose Breath hot sauce came out! I'm gonna have to get more frozen blueberries, oranges and limes to make up enough for a whole case. That one's a keeper!One of the things I like about the Gochus is how well they grow in a cooler climate. They're highland peppers in Korea and seem to do well in more difficult growing situations. I'd be curious to hear your take on their heat and flavor when you get them dried.
MikeUSMC said:
Thanks guys! My wife left for Canada this afternoon and I get to make supper as spicy as I like, so it's a spatchcocked jerk chicken with "rice and peas".Devv said:+1 on 862!
That and what a killer harvest Rickster! Impressive
After supper I'll be cooking up the rest of the case of Moose Breath hot sauce. No rest for the wicked... [emoji6]
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Cheers Scott! It was. I got a couple of days worth of meals from it. I'll have to give some thought to what's for supper tonight. [emoji6]Devv said:
I did fill the rest of the case with Moose Breath sauce on Teusday. Last night I made a jar of relish by processing 16 scotch bonnets, 3 cloves of garlic, a quarter-cup of honey and an 8oz jar of Huy Fong chile garlic sauce in the food processor. The woman I got the recipe from calls it "Backdraft Sauce." She says it should last up to a year in the fridge if stored in a tightly capped container. It looks like a good way to add some instant heat while cooking.
I finally got an Aji Oro pod that looks true to its pheno. It's not as hot as I was hoping, but that may be due to my own heat tolerance these days.
Cheers all, and have a happy Thursday... Friday's coming!
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Looking good on your part of the woods. Staying busy for sure. Im about to make some purée. Thats what I use most of the time. Its just a additive to hot sauce or whatever else Im making. Had to clear out the freezer. Had 11lbs in there. Ill dehydrate and use about 7lbs for purée. I like the back draft recipe. I can taste it now. Congrats on your harvest.
Cheers
Chuck
Cheers
Chuck
Thanks Chuck! I hope things are coming along well at your end too. Wow! 11 pounds sounds loke a lot to me right now... I think my entire harvest this year is only about 8 pounds up to now. More are coming in, but they're slowing down as the days get shorter and the sun angle gets lower.OCD Chilehead said:
The Douglah plant I'll be over-wintering was a runt that languished for most of the season, but it's shot up in the last three weeks or so and it's beginning to blossom.
Sadly, the frozen red rocotos in my freezer were too far gone to make jelly from. We've still got about a case of peach-scotch bonnet jam from previous grows though, so we're not hurting for sweet heat.
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Hi Moh, welcome to the zoo!qandeel said:
The bottle is part of a supplemental watering system called a "plant nanny." It goes inside an unglazed terra cotta spike that's water-permeable. My wife and I both work and it helps keep the plant from drying out while we're away.
Cheers!
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Thanks stickman for the explanation. So using this method will not cause the dreadful over-watering issue?
Another question, do you think that the spike is available online? I really like this idea. Thanks for sharing it.
aaaand what is the black ringy thing that the plant is planted in?
Another question, do you think that the spike is available online? I really like this idea. Thanks for sharing it.
aaaand what is the black ringy thing that the plant is planted in?
stickman said:Hi Moh, welcome to the zoo!
The bottle is part of a supplemental watering system called a "plant nanny." It goes inside an unglazed terra cotta spike that's water-permeable. My wife and I both work and it helps keep the plant from drying out while we're away.
Cheers!
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qandeel said:
It definitely won't over-water Moh. In my own situation I've found it goes the other way... if the plant nannies were the only source of water for my plants, they wouldn't get quite enough. It would take some time, maybe three weeks, but the leaves would start to get dry and crispy around the edges. Part of the reason for that is that I put my potted plants into "airpots" that use air to prune the roots. I need to water more frequently because of those.
https://www.amazon.com/Plant-Nanny-6051-Count-Bottle/dp/B00BQTOBHM
http://air-pot.com/garden/
Cheers!
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Hi all! A quick post before I head off to work...
Still getting some nice pulls, though not as often now that things are cooling off. There's been light frost in the higher elevations near us, but it looks like we'll get another 2-3 weeks before it hits here.
My Wife will be back home from Canada tonight and I'll have to cook something nice to welcome her home.
Have a good "hump day" all!
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Still getting some nice pulls, though not as often now that things are cooling off. There's been light frost in the higher elevations near us, but it looks like we'll get another 2-3 weeks before it hits here.
My Wife will be back home from Canada tonight and I'll have to cook something nice to welcome her home.
Have a good "hump day" all!
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Making hot sauces and enjoying a Shiner today...
The sauces in the fridge are from left to right... "Inner Beauty," an "old school" Haitian sauce made with Scotch Bonnets, garlic, cilantro, salt, white vinegar and the juice of a lime, and the "backdraft" sauce.
In a pot on the stove I have a sauce made with apple cider, maple syrup, scotch bonnets, white vinegar, yellow mustard powder, salt and lime juice that smells heavenly!
Hope you all are having a productive Columbus Day weekend!
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The sauces in the fridge are from left to right... "Inner Beauty," an "old school" Haitian sauce made with Scotch Bonnets, garlic, cilantro, salt, white vinegar and the juice of a lime, and the "backdraft" sauce.
In a pot on the stove I have a sauce made with apple cider, maple syrup, scotch bonnets, white vinegar, yellow mustard powder, salt and lime juice that smells heavenly!
Hope you all are having a productive Columbus Day weekend!
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Hi all... I'm making Turkish pickles (turşu) this morning with the Rosemary Pepper harvest and a few Bull's Horn peppers and mixed vegetables as well. Just have to get some carrots from the garden and bring up some garlic from the basement.
I'll be brining and smoking some trout after lunch for a friend's wedding this weekend. I'll make a smoked trout pate with that, and cooking up another case of hot sauce after that.
Have a good holiday all!
I'll be brining and smoking some trout after lunch for a friend's wedding this weekend. I'll make a smoked trout pate with that, and cooking up another case of hot sauce after that.
Have a good holiday all!
I'd of stuck a couple of Gochu in them pickled onions Rick, cos that's how we roll. [emoji6] your not go cold this winter lol.stickman said:English pub-style pickled onions. We've gotta have 'em when my Wife makes her Christmas meat pie!
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Supper tonight is slow-cooker pork loin with apples and galangal.
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