WalkGood 2013, 2014 and Beyond

WalkGood · Apr 9, 2013

Devv said:
Plants look happy bro! Lookin' forward to the foodies!

Scott

Thanks Scott, just finished but again the pics aren’t that great, wife helped out shooting this time cept the last one. We're helping each other improve the pictures but I can't post those shots

The taste is awesome, been a while since we've done the pork and I highly recommend trying this out. Our older son was home so we could only put 1 big hab in with the Chorizo but it still came out killa tasting. Next time I'll cut another chop off for him like we did with out younger one. I had to cut out the BBQ cooking picture as it took me over the limit but I think everyone can figure out the cooking and that pic wasn't great IMHO.

STEVE954 said:
Ramon's Gourmet Cuban Cafe is back in action!

Those Jamaican habs looks delicious! Awesome poddage.

Watchu bin a feed dem MoA's bruddah?!!!

lols at gourmet … I’ve been foliar spraying with my new seaweed batch and the Jamaican’s are setting up for a load of soon come Habs \o/ IMHO this seaweed emulsion batch came out much stronger than the last, more critters in it

sicman said:
holy good goodness! you have got to be kidding me? i so want to strip down and roll all in a tub of that boliche

sir you have set the bar on this forum with that dish!

Thanks Jason, it’s not hard to make … you should give it a try, I would recommend to try it first time with pork loin as it’s much faster.

So here’s the pork loin way I spoke about earlier … BTW the meat was marinated all day in cheat sauce, lol

Bell Pepper, onions, garlic, black pepper, secret ingredients

Add in pressure softened BB’s, a little more secret ingredients, hehe … the rest should be self explanatory or feel free to ask.

As always, thank you for checking/reading and stopping by. I hope you guys try this dish out with your favorite peppers, it's super good ...

sicman · Apr 9, 2013

dude!!!!!!!! :silenced:

i will try it first with pork loin. pork loin is one of my favs" the wife can pimp that shiz also". i will try this soon and let yall know about it. that is 3 awesome

DocNrock · Apr 10, 2013

Welcome back, Ramon! You sure made a splash upon reentry!

MoAs look fantastic, as do the White and Red Bhuts and the Chocolate Scorp. Looks like your unwashed seaweed works wonders. That boliche looks fantastic, especially the one with the pork. Can't argue with pork stuffed pork! Keep it up, my friend!

RocketMan · Apr 10, 2013

Ramon, you need to check out this thread in Cooking With Fire

http://thehotpepper.com/topic/20435-how-do-you-make-your-chorizo/#entry427526

I'm sure you have a great home made chorizo. I saw something like this done and was thinking of doing the same thing but more like a Cannelon using a loose chorizo and then braising it in a deep CI skillet. and I loves me some Black Beans con rizzo

Always glad when I've already had lunch before coming in here. Working on a RocketMan Mojo too. I was given a great base recipe which uses Grapefruit juice.

WalkGood · Apr 10, 2013

sicman said:
dude!!!!!!!! i will try it first with pork loin. pork loin is one of my favs" the wife can pimp that shiz also". i will try this soon and let yall know about it. that is 3 awesome

FYI: the pork dish is dryer than the other even though the meat was marinated all day, probably less fatning too. The Chorizo does provide some moistness internally but nothing like the broth of the Boliche Mechado. 2nd FYI, I do not have a problem with this dish being dry, we (family) still loves the taste but if you like moist meat nothing beats stuffed Boliche (stuffed = mechado) and seriously a pressure cooker tenderizes (makes it soft) it like a babies azz. Please let me know when you do it and how you like it, don’t forget to take lots of pics ^_^

Another point I failed to make, don't limit stuffage to Chorizo, we've done it with carrots, garlic, ham, sweat red peppers, onion and various other meats you name it ... lols.

DocNrock said:
Welcome back, Ramon! You sure made a splash upon reentry!

Thanks Doc Brent, it’s good to be back ^_^

DocNrock said:
MoAs look fantastic, as do the White and Red Bhuts and the Chocolate Scorp. Looks like your unwashed seaweed works wonders.

I highly recommend the seaweed if you can make some. I’m floored at the difference it has made to my larger plants, impossible for me to capture in pictures but it’s amazing. New explosive growth, a lushness that is indescribable, they almost look like new plants or how they preformed in their first year jumping up & out. I will continue making new batches monthly from now on, I’m sold! I also think that I did a better job on this batch it almost seems to bubble on it’s own … love da beach \o/

DocNrock said:
That boliche looks fantastic, especially the one with the pork. Can't argue with pork stuffed pork! Keep it up, my friend!

Thank you and back at ya for the awesome pizza you posted … I gotta try one, your pics made me so hungry ^_^

Edit:

RocketMan said:
I'm sure you have a great home made chorizo. I saw something like this done and was thinking of doing the same thing but more like a Cannelon using a loose chorizo and then braising it in a deep CI skillet. and I loves me some Black Beans con rizzo

My mother use to make us some but I’ve not tried, thank you for the link as I will try it for sure

RocketMan said:
Always glad when I've already had lunch before coming in here. Working on a RocketMan Mojo too. I was given a great base recipe which uses Grapefruit juice.

I’ve used Grapefruit and Naranja Agria (sour orange) in loads of marinades but never used Grapefruit for Mojo, sounds great … might substitute the orange next time. FYI I take simastatin and not allowed to eat Grapefruit

but I’ll go off it for a few days when they’re in season here … again, thanks for the link ^_^

Devv · Apr 10, 2013

Nice job on the foodies Ramon!

I was browsing some at the end of my lunch break, another recipe to jot down. I just can't keep up!

Keep up the good work!

Scott

WalkGood · Apr 10, 2013

Devv said:
Nice job on the foodies Ramon!

I was browsing some at the end of my lunch break, another recipe to jot down. I just can't keep up!

Keep up the good work!

Scott

Scott thanks for checking out the food, if you get the chance you should definately try one of the two out. The combination of meat, peppers and Chorizo is so tasty, definately worth a little work. If I had some left over I'd be chowing it up right now ^_^

After visiting Doc Brents glog earlier today, his killer pizza inspired me to pull a few Serrano peppers to try again. I've been allowing them to stay on the plant as long as possible to see if they can get bigger and I had not yet tried a green one from my grow. The bush is loaded up for it's size so taking a few wasn't an issue. So here's todays micro harvest, lolz ... While Serrano's are not hot IMHO the zing (heat level) was very nice on these

Thanks for looking & stopping by ^_^

stickman · Apr 10, 2013

I love Chorizo... one of my favorites is Basque Garbanzos con Chorizo over rice! Basically a skillet dish that's simple and hearty, and muy caliente!

Stefan_W · Apr 10, 2013

The food looks awesome! The closeup in the middle looks like Mick Jaggar

WalkGood · Apr 11, 2013

stickman said:
I love Chorizo... one of my favorites is Basque Garbanzos con Chorizo over rice! Basically a skillet dish that's simple and hearty, and muy caliente!

Rick, I agree … I love Garbanzo soup but our Cuban recipe is definitely different. I once read a Basque recipe that you prepaired in 3 separate pans and combined the stuff at the end, interesting. Like you I prefer to use one pan and a deep one at that. Next time you make some post up a pic, thanks for checking the carne mechado ^_^

Stefan_W said:
The food looks awesome! The closeup in the middle looks like Mick Jaggar

Thanks Stefan, I see what you mean the “lip” they use in their promos, hehe.

Al-from-Chile · Apr 11, 2013

WalkGood said:
Another point I failed to make, don't limit stuffage to Chorizo, we've done it with carrots, garlic, ham, sweat red peppers, onion and various other meats you name it ... lols.

if the meat is a tad dry (and pork usually is) ... than you can also make some "supplemental holes" (parallel to the principal tunnel) ... and put bacon in there ... thats just too yummmy ...

there are some special needles to get the bacon into the meat

cheers, Al

WalkGood · Apr 11, 2013

Thanks and great idea Al, I'll be doing that for sure the next time I cook the pork dish. I have a rigging needle that should do the trick

I want to thank everyone that posted and kept me optimistic during the near death experience of my favorite plant. I hope she comes back to be half the lady she was before. While I believe I have mentioned she was making a come back I had not shown a picture until now:

Two of my older plants (JA Habs) are starting to show signs of a huge bloom to come as everywhere I look on them they look like:

Here is the pineapple update, the one of the left is almost American football size and the one on the right just popped the other day, a little larger than a golf ball at this stage but both have popped before the 8 month slip mark and I’m happy bout dat ^_^

Thanks for stopping in to look, have a great day

sicman · Apr 11, 2013

looks to me she is going to be even a better lady than before

PIC 1 · Apr 11, 2013

Great !
New growth and new buds.

Be easy on the old girl...the plant still has a large root system. Anything thats feed into the soil will be brought up into the small new growth. Very little of anything, even water will go along way. It appears she'll be back to normal soon, then you can trim off any old wood that isn't sprouting.

WalkGood · Apr 11, 2013

sicman said:
looks to me she is going to be even a better lady than before

That would certainly make me happy, rehab must have been hell for her

PIC 1 said:
Great !
New growth and new buds.

Be easy on the old girl...the plant still has a large root system. Anything thats feed into the soil will be brought up into the small new growth. Very little of anything, even water will go along way. It appears she'll be back to normal soon, then you can trim off any old wood that isn't sprouting.

Thanks, it took a long time for her to come back, seems like four to five times as long as others that I have cut back completely. She’s been in ½ day sun now for 5 days and taking it fine. Nothing given to her other than very low dose of seaweed emulsion and the little rain we've had, no watering. For weeks I was spraying the wood every 3 days with very light seaweed home brew, thought I was wasting my weed brew and bam she’s back from rehab ♪ ♫ ♪ ♫ ♪ Thanks for the tips, much appreciated

»» Foobar2k ::: Amy Winehouse - Back To Black (2006) - 01 - Rehab ::: 1:43/3:34 (•••••••••&bull

::: 492 kbps ««

Devv · Apr 11, 2013

Glad to see she's coming around, I always felt she would cuz she stayed mostly green.

I'm thinking before long she'll be growing like crazy.

Congrats on the Habs flowering.

Take care,

Scott

JJJessee · Apr 11, 2013

Good to have you back, Ramon. Sorry about the loss of your mom.

Plants are looking great and I can't wait to get my hands on some fresh seaweed!

And the food? Always a total inspiration!

annie57 · Apr 12, 2013

Mmm, child! Make a gal HONGRAY! Beautiful . . . :drooling:

. I knew that baby girl was gonna make it with your loving attention, Ramon!

Lookin' really, really good! Much peace, mi hermano!

WalkGood · Apr 12, 2013

Devv said:
Glad to see she's coming around, I always felt she would cuz she stayed mostly green.

I'm thinking before long she'll be growing like crazy.

Congrats on the Habs flowering.

Take care,

Scott

Thanks Scott, you are very perceptive and I can’t wait for her to come back full force. Last year on one of her better days she pumped out well over a pound of pods all by herself, I was so impressed. As always, thanks for your support ^_^

JJJessee said:
Good to have you back, Ramon. Sorry about the loss of your mom.

Plants are looking great and I can't wait to get my hands on some fresh seaweed!

And the food? Always a total inspiration!

Thanks Carl, I think she’s finally with dad but sorely missed. If you get enough seaweed and make a good brew I think you’ll be going beach side more often. While I could see the improvements with pervious batch, I made this last one extra strong thinking I could always dilute it some. This current batch has blown me away, I have some with and without and the MoA’s are in the group of with. I believe I’ll be transplanting them again this weekend, I’m seriously floored as I can note ¼ to ½ inch of grow every 24 hour period … I just hope I don’t OD them on the stuff, lol. One critical tip I can give you is the fresher the better, right down by the water and into a sealed bag. You don’t want to shake it, don’t wash it, if it has sand you’ll need to strain it off but don’t loose the little beneficials in there as I believe this is the ticket; seaweed & sea creature/fish emulsion. I made the mistake to wash the previous batch and lost that extra beneficial bonus. Don’t worry about the salt, just use it sparingly and cut way down on Epsom salt. Great luck with it and let me know how it does for you. BTW I've started using it as mulch unwashed as well and the lushness on the plants is so evident to me as I see them daily, hard to capture that in pictures. Don't believe what you read about washing/rinsing it off that I read on all the tutorials you find online (this goes for sargassum seaweed, I don't know anything about kelp as we do not get it here).

annie57 said:
Mmm, child! Make a gal HONGRAY! Beautiful . . .

Foodie, your pics make me hungry too! Don’t forget to take loads of pics of your Caribbean Shrimp, I’m dying to see your recipe in action. Wish I could be there but you might need a few extra pounds just to cover me, lols. I can bet this will blow the socks off any Mexican Seafood I’ve ever made

enjoy!
»» Foobar2k ::: Nirvana - Incesticide (1990) - 11 - Mexican Seafood ::: 0:45/1:55 (•••••••••&bull

::: 482 kbps ««

annie57 said:
I knew that baby girl was gonna make it with your loving attention, Ramon! Lookin' really, really good! Much peace, mi hermano!

As always thank you and thanks to all that stop by dis glog and share their wealth of knowledge and stories with us all

Al-from-Chile · Apr 12, 2013

WalkGood said:
That would certainly make me happy, rehab must have been hell for her

Thanks, it took a long time for her to come back, seems like four to five times as long as others that I have cut back completely. She’s been in ½ day sun now for 5 days and taking it fine. Nothing given to her other than very low dose of seaweed emulsion and the little rain we've had, no watering. For weeks I was spraying the wood every 3 days with very light seaweed home brew, thought I was wasting my weed brew and bam she’s back from rehab ♪ ♫ ♪ ♫ ♪ Thanks for the tips, much appreciated
»» Foobar2k ::: Amy Winehouse - Back To Black (2006) - 01 - Rehab ::: 1:43/3:34 (•••••••••&bull ::: 492 kbps ««

i see the strongest comeback since ...

http://www.youtube.com/watch?v=6y3YM0WyXJk

:party: