WalkGood 2013, 2014 and Beyond

This is my first Glog so excuse what ever mess I may create, lol. Took way to many pictures today (31), so Ill post the first 9 and add more in subsiquent posts but didn't think it a good idea to start out doube or triple posting just for additional pics. I will also be updating the thread over time to show growth, pods and such ... but the first few pics of are of the young ones. While Ive been growing my favorite peppers for around 17 years (guess, lol), I always limited myself to 3 varieties or less. Jamaican peppers/Hab, Jalapeño and Cayenne. When things got too tuff Id milk them till they died off and stop growing for a while and start fresh. Most years I only grew the Jamaicans which are my favorite for cooking, home made sauce and the occasional powder to rub meats with or put into certain recipes.

Current inventory:

• 5 Jalapeño
• 1 Cayenne
• 1 Serrano
• 7 Datil
• 15 Jamaican Habs (3 large around 3 years old and 12 less than year old)
• 12 more to be determined

The young ones below are not that old with the oldest being the JA Habs which are around 3 years old now. I happen to find THP site while looking for advice/knowledge to cure one of my Jalapeños, thanks for all the good info guys/girls! In 2012 I added Datil, Thai hot, Cayenne, Jalapeño and Serrano to the mix, totaling around 41 plants now. Hats off \o_ to those of you who grow many more, dont know how you find the time and patients when things go off. That said, Ive done my fair share of battling aphids, nematodes, snails and white fly to no end over the last 3 years. Fortunately I believe to have things under control for now so Ive decided to add 12 new peppers to the mix from the listed seeds shown below.

Ill select 12 to start near end of December or first week in January from the seeds below and give credit once I get some new ones going

Need to start clearing our yard to grow more & more & more peppers (*WG rollseyes*)

Top left to right: two Thai Hot and one Cayenne. Bottom row all Datil. BTW I don't grow everything in clay pots, just happen to get a good deal on a bunch in yard sale for a few bucks.

Huge live Oak in background, there's 5 of them in front yard so the shades hard to avoid in first few hours of sun rise.

8 Jamaican Habs in ground and cherry tomatoe in the pot, I need to find a good place to plant the tomatoe soon.

Top left Serrano and more Datil, I'm probably going to gift a few Datils for xmass and some of the other peppers

Serrano's first fower

Serrano's different angle

Edit: final list copied to first post from post #40. These seeds were soaked in water on 12/31/12 and planted 1/1/13 \o/

Edit: This list is constantly being updated as new hooks pop. Even though I lost #5 :/ I will not give up as there are 2 other seeds in dat egg mon ....

A few links to some of my better posts

• Ramons Spiked Cooking Sherry & Rum in cooking with fire!
• Green Mango Salsa in cooking with fire!
• Sofrito Starter in cooking with fire!
• Philippine Tomato Salad in cooking with fire!
• Caribbean Island Soy in cooking with fire!
• Adventure before you read the Tres Alarmas Sauce recipe, Click Here
• WalkGood Tres Alarmas Caribbean MoA Sauce (Salsa Picante) a must try IMHO
• White Bhut Jolokia Jerk Sauce

Did you say powder?

• Click Here
• Click Here
• Caribbean Mellow Yellow
• Click Here
• 
  Strawberry Hill Salt
• Click Here
• Peach MoA Pixie Dust
• 
  Tally Mon Powder (MoA & Nana powder)

Did you say MoA?

• Click Here

Black light night shots & horn worms

• Click Here

Reviews and taste impressions in no order

• Jamisons Pecan Smoked Scotch Bonnet Powder Review
• SETEV954 TFM Scotch Bonnet Powder Review
• romy6 Pepper Powder Blend Review
• Jamaican Ministry of Agriculture Scotch Bonnet Review (MoA)
• Chocolate Scorpion Review
• Red Lantern Infused Salt Review
• Trinidad Scorpion Review
• White Bhut taste
• Red Bhut taste impression, possibly a "Not"
• Yellow 7 taste impressions
• Peach Bhut Jolokia Review

 

[Devv]

Looks tasty!
 
So which fruit do you like best in powder?

 

[Sawyer]

That's some tasty looking dust.  What's between the dust and crackers?  Or is that the top secret part?

 

[WalkGood]

I planted 3 seeds and 1 popped at 9 days, as soon as they stand up I put them outside in full sun. It's been 60's at night and 80's during the day, perfect grow weather. I want to have 3 plants total. I planted 2 choc scorps from the pod you sent, both popped and get moved today. I seem to get less helmet heads if I leave them inside until they stand up. So far I have 60 some odd seeds germing.
[SIZE=medium]Thanks for the seed offer, I still have plenty for this year![/SIZE]
[SIZE=medium]Enjoy Sunday![/SIZE]

So you will only grow 1 MoA or are you waiting for more to pop? With 2 Chocolate Scorpions you’ll have mucho as my one delivered more than I’ve needed other than for powdering I haven’t done much as you know you need lots.
 
 

You got some scary Halloween stuff going on over here...and I ain't talking about that profile pic!!! Those little yellow Jack-o-lanterns in the pitcher look like a Trick-and-treat, but those Jamie Jonahs...well them things just look terrifying!!!

Shane great to hear from you … I guess terrifying if you pop da whole thing into your mouth for sure but cooked with food or in slivers they’re not as bad but yea mon I hear ya …

 

Looks tasty!
So which fruit do you like best in powder?

 
Scott you pegged it, man it’s super tasty and what I love is a useable powder without salt. I thought someone might ask that question so I did a test with both, sorry no pictures. I have to say I love the taste on both, they’re different and unique onto themselves as the strawberry was with JA Hab and this one is with MoA SB.
 

That's some tasty looking dust.  What's between the dust and crackers?  Or is that the top secret part?

No secret there, that’s cream cheese so there is some neutral base to test it on as plain powder is just too dry for me to eat.
 
From what I’ve provided I think everyone can make their own and tweak to their hearts content, I’m sure for the salt fans that it would go well in there, at least the little bit I used in the strawberry one worked fine but next time I’m going to change that one so it contains no salt and still tastes great.
Hab a great week all ^_^

 

[romy6]

MMMMMMMMMMMMMM those saltine's  with the peach/cream cheese  love has me salivating all over the keyboard. 

 

[Devv]

The second MoA has popped!
 
One good thing is this year I have time, if they don't germ just plant more.

 

[HillBilly Jeff]

Got the seeds in the mail today....Many thanks.  Looking forward to some white bhuts in the garden!!!

 

[PIC 1]

Holy Smokes.........
As my garden comes to a rusty brake drum stop, yours keeps running like a smooth movement in a Swiss Watch !
 
Dam........I'm jealous, look at the picture (pitcher) of beautifully shaped bonnets.....I just stopped in my tracks..actually I ran in the kitchen before it's too late and chopped up 8 bonnets for the rice dish thats in the oven...Mine bonnets were green,  my wife will be surprised with the hidden heat...lol
 
Ramon you always bring something interesting to the table...and on the table. Alot of thought goes into this glog, never a dull moment !
I like the easy snack food you display. Thats exactly with I'd be having with a cold one....beats pop corn any day
 
Looking forward to your continual and upcoming start(s) to the new season...

 

[stickman]

Peach MoA Pixie Dust
 
Sorry no recipe, strictly a pictorial but I’ll give you a few hints: No salt, Peach, MoA Scotch Bonnet Power and the rest is top secret, so it's up to you …

 
I like the look of the Peach-pepper powder Ramon, and no salt added seals the deal for me... I also like your willingness to try new things and experiment a bit. Cheers guy!

 

[Devv]

+1 on 2187!
 
Creative, talented, and entertaining you are!

 

[HillBilly Jeff]

Peach MoA Pixie Dust
 
Sorry no recipe, strictly a pictorial but I’ll give you a few hints: No salt, Peach, MoA Scotch Bonnet Power and the rest is top secret, so it's up to you …
 
Dehydrated Peach slices

 
Pure Peach dust

 
Grinder

 
Distribution vessel

 
Simply awesome flavors …

 
 
How intense is the peach flavor?  I know the limes I did were really intense.  I already have my next fruit infused powder planned out.  Intense is a good thing!!!
 
I thought you said last time that next time you would have the proper cracker??  /me sends $nick some Ritz Crackers...

 

[WalkGood]

MMMMMMMMMMMMMM those saltine's  with the peach/cream cheese  love has me salivating all over the keyboard. 

Tanks kind sir, you make a mean tasty power … you should give a few fruits a try one of these days, think you’ll enjoy it for sure.
 

The second MoA has popped!
 
One good thing is this year I have time, if they don't germ just plant more.

Congrats on second MoA, I really enjoy her fruit \o/ Brilliant move on early germination, I have no doubt you’ll have an excellent year in 14 ^_^
 

Got the seeds in the mail today....Many thanks.  Looking forward to some white bhuts in the garden!!!

Good to see you’ve received dem, I’m sure you’ll love da white girls taste, they’re excellent IMHO.
 

Holy Smokes.........
As my garden comes to a rusty brake drum stop, yours keeps running like a smooth movement in a Swiss Watch !
 
Dam........I'm jealous, look at the picture (pitcher) of beautifully shaped bonnets.....I just stopped in my tracks..actually I ran in the kitchen before it's too late and chopped up 8 bonnets for the rice dish thats in the oven...Mine bonnets were green,  my wife will be surprised with the hidden heat...lol
 
Ramon you always bring something interesting to the table...and on the table. Alot of thought goes into this glog, never a dull moment !
I like the easy snack food you display. Thats exactly with I'd be having with a cold one....beats pop corn any day
 
Looking forward to your continual and upcoming start(s) to the new season...

Thanks for the kind words Greg but don’t give up on pop corn, I love dat snack. I either use pepper infused olive oil to make it da old fashion way or make it plain and top it off with pepper infused salt or even fruit infused pepper. Heck you haven’t lived till you tried some Strawberry infused JA Hab topped pop corn \o/
 
Ignore the crackers, they’re just for a quick taste testing and pictures the fruit infused pepper powder works awesome on many different foods we’ve been cooking, I’m just getting lazy lately and not shooting dinner or lunch shots. The skies the limit with this stuff and I think you for one would enjoy working with it …
 
Side note, I’m really sad you’re season is over but knowing you, I’m expecting something awesome during the winter months … indoor pods, processing and your excellent cooking ...
 

I like the look of the Peach-pepper powder Ramon, and no salt added seals the deal for me... I also like your willingness to try new things and experiment a bit. Cheers guy!

Thanks Rick and I have no doubt you’ll love da stuff without salt. Heck I haven’t even pictured all the rest of the fruits & veggies I’ve been working with and I’m sure you’ll be joining in since salt is on da ban at tu casa. Hope to get some of the other stuff I’ve been making up sooner or later but suffice to say there’s a lot of stuff you can mix in with the powders to enhance and tone down the flavors.
 

+1 on 2187!
 
Creative, talented, and entertaining you are!

Thanks Scott, I’ve had plenty of key learning from you this season as well ^_^
 

How intense is the peach flavor?  I know the limes I did were really intense.  I already have my next fruit infused powder planned out.  Intense is a good thing!!!

The flavor can be as intense as you wish, all depends on your mix ratios and what else you use in your powder blends.
 

I thought you said last time that next time you would have the proper cracker??  /me sends $nick some Ritz Crackers...

As stated earlier, I just use these cracker for taste testing, the salt free ones and cream cheese are about as neutral as one can get. One of my favorite crackers are sesame seed Cuban crackers but they’re not neutral enough when testing mix ratios. Once I achieve what I like I don’t use this infused powder on crackers. I actually use the powder blends on cooked foods which provides a better effect than using it for cooking.
 
Here’s a picture of the powder that Jeff was so kind to send me, tanks mon! Excellent grind, very fine and very good consistency with a nice mid level picante to boot ^_^
 

 
Thanks everyone for comments, tips, tricks and laughs … Hope you all hab a great week ^_^
 
 
 

 

[HillBilly Jeff]

As stated earlier, I just use these cracker for taste testing, the salt free ones and cream cheese are about as neutral as one can get. 

 
You really know how to make giving someone a hard time difficult lol.

 

[WalkGood]

You really know how to make giving someone a hard time difficult lol.

My apologies Jeff I mean no offense :/ Normally I mix/blend small batches and if I like the ratio taste I then make a larger batch. So something doesn’t come out too salty, too dis or dat way but just right. I use my powder blends on any food you can imagine. For example the occasional sprinkle inside a sandwich, pizza, grilled chicken, as a rub, on steak, hamburgers, hot dogs, beans, etc. etc. etc. I hope there was no insult …
 
Happy All Hallow's Eve!

 

[PIC 1]

I like that idea of pure powder..rather than adding salt to it. Much better to have a salt grinder on hand. Any tries with a Caribbean style Blackening seasoning ?

 

[poypoyking]

Nice to see you are still raking in the pods Ramon.  It has been way too long since I popped in here to check up on things.  That powder looks great!  My season has been done for two weeks now, but I have 2 MoA's, 3 Bahamian Goat Peppers, and a Jamaican Yellow in the 3" range for my winter grow this year

 

[HillBilly Jeff]

My apologies Jeff I mean no offense :/ Normally I mix/blend small batches and if I like the ratio taste I then make a larger batch. So something doesn’t come out too salty, too dis or dat way but just right. I use my powder blends on any food you can imagine. For example the occasional sprinkle inside a sandwich, pizza, grilled chicken, as a rub, on steak, hamburgers, hot dogs, beans, etc. etc. etc. I hope there was no insult …
 
Happy All Hallow's Eve!
 

 
 
None at all my friend.  I had read a post of yours a while back where you mentioned having to use saltines and was just giving you grief.  It didn't work lol.

 

[WalkGood]

I like that idea of pure powder..rather than adding salt to it. Much better to have a salt grinder on hand. Any tries with a Caribbean style Blackening seasoning ?

 
I have made blacken seasoning several times a few years back, still have one jar left that I use on fish or chicken but not with a Caribbean flair yet. That sounds like a great idea Greg, do you have one? Or should I work on one once I’ve finished all my fruit trials as I have a few left waiting for me to grind. I’ve been so slammed lately that unfortunately many things are on the back burner and now we soon have the holidays coming :0
 
 

Nice to see you are still raking in the pods Ramon.  It has been way too long since I popped in here to check up on things.  That powder looks great!  My season has been done for two weeks now, but I have 2 MoA's, 3 Bahamian Goat Peppers, and a Jamaican Yellow in the 3" range for my winter grow this year

 
Thanks Ben, so cool you have some MoAs and Goats going … I look forward to seeing you produce some killer pods …
 
 

None at all my friend.  I had read a post of yours a while back where you mentioned having to use saltines and was just giving you grief.  It didn't work lol.

 
All’s good brethren Do you like hot dogs? If so, I’ll post up a powdered dog soon, had tested some for lunch a few weeks back and loved the outcome but didn’t shoot pics or post. If so I’ll try to post some up this weekend just for you, but don’t slam me if I get too busy to follow up, lol
 
So what’s everyone dressing up as? I never decided this year, so probably do an easy mask that I can still drink beet through, lol. Hope everyone has a great H All Hallow's Day tomorrow \o/

 

[HillBilly Jeff]

I probably won't dress up due to my work schedule.  I remember a few years back I dressed up as a waitress.  Went all out on it.  When I got home from work that afternoon I hurried up and went hunting.  I just changed into my hunting clothes.  I then ran into two other people while I was out hunting.  After I got done talking to them and they carried on with whatever they were doing I remembered I was still in full makeup.  Had to be a sight for them guys lol.
 
I do like hot dogs....off a charcoal grill.

 

[Jeff H]

Hmmmmm, powdered hot dog. That sounds great. I burnt the hell out of my mouth earlier tonight with some baked chicken and potato spears dosed with a little too healthy of a dose of smoked scorpion and ghost powder so I'm ready for the powdered hot dog. Let's go. 

 

[PIC 1]

Aha..........you would have to mention the holidays are near...........
 
I usually need a holiday for myself once the real deal is over.
 
I do have some pre-mixed Blackening season that I brought back from St Maarten. But I usually throw some seeds into the mortar and make it fresh.
I would have to think the JA's would be an asset into the mix. I made a very tasty seasoning last yr with Tobago Scotch Bonnets. I can smell those dryed peppers as I type.
 
Keep with the fruit powders....theres' endless possibilities. We have great mkts here but I would think alot of produce comes right through Miami.........you get 1st pick..............
 
Have a great weekend, it;'s near.....thanks for the support through the season.
 
Greg