tsurrie's 2017 glog

stickman · Oct 8, 2017

That aughtta warm the cockles of your heart, eh Uros!

Sent from my LGL44VL using Tapatalk

tsurrie · Oct 9, 2017

stickman said:
That aughtta warm the cockles of your heart, eh Uros!

Sent from my LGL44VL using Tapatalk

You bet it did... Thanks.

tsurrie · Oct 9, 2017

One decent harvest this season, a few pods from a few plants will still follow but that's mostly it....

... browsing from left to right

and all of them together....

Now, I'll take about half to my workplace and try to give them away, to spread the heat.... and try to eat as much of the others as possible :fireball:

And off course I'm already thinking of a sauce or two... :drooling:

stickman · Oct 9, 2017

That's a nice pull Uros... I hope your co-workers are appreciative. What kind of sauces are you thinking of?

Sent from my LGL44VL using Tapatalk

Sinn · Oct 9, 2017

Hi I'm your new co-worker lol [emoji6]

Sent from my iPhone using Tapatalk

qandeel · Oct 9, 2017

nice pull. beautiful photos of shiny peppers.

LuckyLuke · Oct 10, 2017

tsurrie said:
..

Hi Uros, very nice harvest. Red ones right bottom corner. Are these my Habanero Chocolate x Peach Tiger's Tooth F1 ? How do you like them. Red color was kind of disappointment for me

tsurrie · Oct 10, 2017

qandeel said:
nice pull. beautiful photos of shiny peppers.

Thank you.

Sinn said:
Hi I'm your new co-worker lol [emoji6]

Sent from my iPhone using Tapatalk

If you are, you have them already. Thanks for stopping by.

stickman said:
That's a nice pull Uros... I hope your co-workers are appreciative. What kind of sauces are you thinking of?

Sent from my LGL44VL using Tapatalk

They appreciated the fact I brought them and kept saying how beautiful they are. A lot of them took a few home to use them one way or the other, two of them also tried one during the lunch break

Somekind of fruitiy sauce from the yellow varieties for sure, but I have to decide which ones to use... almost sure they'll be bonnets. And a classic I make from the red ones...

LuckyLuke said:
Hi Uros, very nice harvest. Red ones right bottom corner. Are these my Habanero Chocolate x Peach Tiger's Tooth F1 ? How do you like them. Red color was kind of disappointment for me

Thank you. Yes those are exactly the ones you mentioned and I believe the yellow ones behind them are Madame Jeanette x M. Goronong.... I like the taste of them both,

charlesquik · Oct 10, 2017

Good job buddy , the color and the glare of those pods are phenomenal!

tsurrie · Oct 12, 2017

charlesquik said:
Good job buddy , the color and the glare of those pods are phenomenal!

Thank you. Peppers are always beautiful to look at... And take photos of them, very photogenic fruit

Devv · Oct 13, 2017

Well done this season Uros!

Time to kick back

tsurrie · Oct 14, 2017

Devv said:
Well done this season Uros!

Time to kick back

Thank you Scott.
Looks like I'll need to pick a few more before putting the pots to rest. A few are stil ripening. Then time to make a sauce or two, and most of all, enjoy some fresh untill they last

tsurrie · Oct 15, 2017

Rocoto for dinner tonight... with some smoke-dried meat, cheese, cherry tomatoes and bread.

Good juicy and very tasty pepper with a moderate heat that, I blame the juicyness, quickly travels to the throat...

We also visited a "Tourist farm" on the hill not far from here. They had a traditional "rolled dumpling weekend" (struklji) and they tasted good...bunch of vaireties: with cheese, carrot, pumpkin, hazelnut, chesnut, walnut, chive, leek, just among them all ..... well here's an example...

So, with these before and that rocoto with a few other things I'm full and can't consume anything else other than a cold one and then I'll call it a day.

stickman · Oct 15, 2017

tsurrie said:
Rocoto for dinner tonight... with some smoke-dried meat, cheese, cherry tomatoes and bread.

Good juicy and very tasty pepper with a moderate heat that, I blame the juicyness, quickly travels to the throat...

We also visited a "Tourist farm" on the hill not far from here. They had a traditional "rolled dumpling weekend" (struklji) and they tasted good...bunch of vaireties: with cheese, carrot, pumpkin, hazelnut, chesnut, walnut, chive, leek, just among them all ..... well here's an example...

So, with these before and that rocoto with a few other things I'm full and can't consume anything else other than a cold one and then I'll call it a day.

Those looked really good Uros! They sorta remind me of a rolled pastry with different fillings the Poles make. It's a lot like a strudel, but with savory fillings instead of sweet. My favorite filling is cabbage with onions and smoke-dried mushrooms.

Very cool you're getting ripe Pubes! They have a different formulation of capsaicin than other chiles and a very different burn, but you're right, they're very juicy and I can see how that'd rush the burn straight to the back of your throat. I noticed the same thing with yellow Manzanos.

Sent from my LGL44VL using Tapatalk

MikeUSMC · Oct 17, 2017

stickman said:
Very cool you're getting ripe Pubes! They have a different formulation of capsaicin than other chiles and a very different burn, but you're right, they're very juicy and I can see how that'd rush the burn straight to the back of your throat. I noticed the same thing with yellow Manzanos.

So true, Rick! I find that the heat of Pubescens has a very different burn too. A buddy of mine once described it to me as "sticking to your mouth like peanut butter, and not wanting to let go, like a dog chewing on his favorite bone!"

tsurrie · Oct 18, 2017

stickman said:
Those looked really good Uros! They sorta remind me of a rolled pastry with different fillings the Poles make. It's a lot like a strudel, but with savory fillings instead of sweet. My favorite filling is cabbage with onions and smoke-dried mushrooms.

Very cool you're getting ripe Pubes! They have a different formulation of capsaicin than other chiles and a very different burn, but you're right, they're very juicy and I can see how that'd rush the burn straight to the back of your throat. I noticed the same thing with yellow Manzanos.

Sent from my LGL44VL using Tapatalk

They were good, but there is a difference... we make "strudel" here also, but it is baked in the oven and the most common made here is apple strudel.... but struklji (rolled dumplings)... are cooked, that explains the "dumpling" translation I guess.

And yes, the Rocoto is tasty. Can't wait to cut another one open... :drooling:

tsurrie · Oct 18, 2017

Something was happening here last night.... what is this mess off a mix...

ooooh, it's a chocolate habanero sauce

Ingreidents: Chocolate habaneros, tomatoes, few carrots, onion, garlic, olive oil, apple vinegar, cane sugar, salt, rosemary, cocoa
Not the hottest one but keeps you warm.
Hope to make something different pretty soon.... cheers folks!

stickman · Oct 18, 2017

tsurrie said:
Something was happening here last night.... what is this mess off a mix...

ooooh, it's a chocolate habanero sauce

Ingreidents: Chocolate habaneros, tomatoes, few carrots, onion, garlic, olive oil, apple vinegar, cane sugar, salt, rosemary, cocoa
Not the hottest one but keeps you warm.
Hope to make something different pretty soon.... cheers folks!

Cool! I wouldn't have thought of rosemary with chocolate and chiles... The berry-like flavor of guajillo chiles, cinnamon and chocolate are a pretty standard blend in Mexico.
How do you figure you'll use your new sauce Uros?

Sent from my LGL44VL using Tapatalk

tsurrie · Oct 19, 2017

stickman said:
Cool! I wouldn't have thought of rosemary with chocolate and chiles... The berry-like flavor of guajillo chiles, cinnamon and chocolate are a pretty standard blend in Mexico.
How do you figure you'll use your new sauce Uros?

Sent from my LGL44VL using Tapatalk

Thanks Rick. Why not? I guess I think it goes well with that smoky flavour of habaneros, the cocoa in the end sets that special touch and darkens the sauce a little. I dont know, I guess I'll try it with everything, like all sauces

tsurrie · Oct 24, 2017

The last harvest this year, which is a little bigger than I expected... lots of pods were hiding under the leaves I guess.... I have a few more on the garden, but I don't know if they'll manage to survive a little colder mornings we're having these days.

Fatalii's in the front

Bhut Jolokia's in the front

Chocolate's...

Guess I need to figure out how to use as many of them as I can, pretty soon. Sauce, dehydration...