WalkGood 2013, 2014 and Beyond

meatfreak · Jun 16, 2013

Wow, those MoA's look jummie! Happy Fathers Day to all

WalkGood · Jun 16, 2013

Devv said:
Pods are beautiful!

Thanks Scott, I cant wait to try the first one hoping it will now only be a few more days.

Devv said:
So to garnish food? Hot sauce? or powder?

At first only to eat with food, when I have enough Id like to make some power but for now I wont have enough pods. In the end Ill make sauce too but again I need at least 15 to make a small batch, so that will be some time.

meatfreak said:
Wow, those MoA's look jummie! Happy Fathers Day to all

Thanks for noticing and happy Fathers Day back at you and all the other dads!

Devv · Jun 16, 2013

And I forgot to mention...Happy Fathers Day!

roper2008 · Jun 16, 2013

Let us know how those MOA's taste.

koskorgul · Jun 17, 2013

Dammit Dammit Dammit.
I knew I shouldnt have come in here before lunch, now I am hungry. Thanks LOL just messing with ya
Foodie and peppers look awesome, as usual ramon

PIC 1 · Jun 17, 2013

Incredible....there's no issues with your plants they look extremely healthy with an amazing amount of foliage within the canopy. I'm probably forgetting something but I'm typing this as I see it off the top of my head..........

I had to go back and check out all the photos again.

Jamaican Reds look prolific, I like the lighter variegated pods, very interesting . The MoA's have a little way to go before fully ripening. I can't wait to read your review on the taste and heat level from the 1st few picked.

The infused salt prep thru the final product was well documented and displayed. Well worth the time and effort.....no 2 alike.
Great food shots ...very persuasive ....now I'm hungry again and I just had a large bowl of jambalaya.....shucks...

Thanks for the shoutout on the pepper seeds.....you have the knack to get things going in the right direction. The plant photos show it.
Your plants are about 2 months ahead of mine. I can't say its the time zone....It must be that Florida Sun....... :cool:

romy6 · Jun 17, 2013

Damn Ray you got it going on mon!! The food , the plants , and those MOA's look delightful.

U DA MAn :fireball:

stc3248 · Jun 18, 2013

Those MOA pods are stunning my friend! Guard them or Steve may swipe them!

WalkGood · Jun 18, 2013

Devv said:
And I forgot to mention...Happy Fathers Day!

I thought you did give me mention somewhere else but I always take mas and back at ya brethren you deserve it ^_^

roper2008 said:
Let us know how those MOA's taste.

Will do Linda, thank you for checking the grow and I promise to catch up on yours today

koskorgul said:
Dammit Dammit Dammit.
I knew I shouldnt have come in here before lunch, now I am hungry. Thanks LOL just messing with ya
Foodie and peppers look awesome, as usual ramon

lol Rob and thank you for da compliments ^_^

PIC 1 said:
Incredible....there's no issues with your plants they look extremely healthy with an amazing amount of foliage within the canopy. I'm probably forgetting something but I'm typing this as I see it off the top of my head..........
I had to go back and check out all the photos again.

Jamaican Reds look prolific, I like the lighter variegated pods, very interesting . The MoA's have a little way to go before fully ripening. I can't wait to read your review on the taste and heat level from the 1st few picked.

The infused salt prep thru the final product was well documented and displayed. Well worth the time and effort.....no 2 alike.
Great food shots ...very persuasive ....now I'm hungry again and I just had a large bowl of jambalaya.....shucks...

Thanks for the shoutout on the pepper seeds.....you have the knack to get things going in the right direction. The plant photos show it.
Your plants are about 2 months ahead of mine. I can't say its the time zone....It must be that Florida Sun.......

Yes I plant to do a small write up on the MoA, I believe the first should be ready this week \o/ Wow thank you for all dem kind words Greg, you made my day!

romy6 said:
Damn Ray you got it going on mon!! The food , the plants , and those MOA's look delightful.

U DA MAn

Thanks Jamie, did the rain slow down or stop up your way? I ran out of my saved sky water and now degassing tap stuff. Been dry here for 4 days now and the girls are thirsty, well I'll have to resort to the seaweed dance, lolz.

stc3248 said:
Those MOA pods are stunning my friend! Guard them or Steve may swipe them!

lolz that’s funny but IIRC Steve is loaded up with them, hope he gets his PC issues worked out soon and we’ll all be seeing some of his beautiful pods. I plan on eating one by Friday if the first is ready, no video like you but I’ll do a write up. Plus I’ll only eat a ¼ or 1/8 after a well deseeding as the first one has a good shape. As always Shane thank you ^_^

Everyone thanks for looking, commenting and your tips … they are always welcome

Hope you and all the other PepperFolk have a great week!

highalt · Jun 18, 2013

I finally started looking through your glog, 68 pages!!! WOW, you're giving Rick a run at longest glog this year aren't you? Got through the first few and last few pages. I'll have to browse through the ones in the middle when I have more time. (Supposed to be working right now :shh:

)

Your grow is incredible! Plants and pods look great, plus wonderful pics, and plenty of foodporn too! Great job! I'll have to add your glog to my list of ones to check regularly.

WalkGood · Jun 18, 2013

highalt said:
I finally started looking through your glog, 68 pages!!! WOW, you're giving Rick a run at longest glog this year aren't you? Got through the first few and last few pages. I'll have to browse through the ones in the middle when I have more time. (Supposed to be working right now )

Your grow is incredible! Plants and pods look great, plus wonderful pics, and plenty of foodporn too! Great job! I'll have to add your glog to my list of ones to check regularly.

lol, you must have been reading mine while I was catching up on yours :cheers:

stickman · Jun 18, 2013

highalt said:
I finally started looking through your glog, 68 pages!!! WOW, you're giving Rick a run at longest glog this year aren't you? Got through the first few and last few pages. I'll have to browse through the ones in the middle when I have more time. (Supposed to be working right now )

Your grow is incredible! Plants and pods look great, plus wonderful pics, and plenty of foodporn too! Great job! I'll have to add your glog to my list of ones to check regularly.

Oh heck, he'll pass me easily... Working as hard as he does at it, it's deserved. My hat's off to you Ramon!

WalkGood · Jun 18, 2013

Thanks Rick but this isn't a competition and hats off back at ya brethren! If it was you'd be sure to win or you’d have my vote

. I hope you feel the same as I when it comes to these glogs as I feel we can motivate each other to improve our pictures, our recipes, our cooking, we learn from each other and help each other. There are so many positives about these glogs I over look any negatives, hopefully I can keep up the posting as there’s definitely a lot of work that goes into them and soon I might be super busy on an upcoming project that my posting will be cut back but for now let’s enjoy da glogs ^_^

I’ll come back and dish some out but for now I’m all out of “like this” here’s a few for you brethren

Edit: forgot to mention that we can some good enjoyment and laughs here too ...

KiNGDeNNiZ · Jun 18, 2013

WalkGood said:
http://i43.tinypic.com/2s13crc.jpg[/IMG]

Thanks everyone for reading, commenting and providing your invaluable advice To all the dads out there Happy Fathers Day!

That looks beautiful Ramon. Not sure if mine have podded yet as I only have a small one that's labeled. My other two are somewhere I the mix. I will try to look at your grow and see how they start off an how they look when bigger to how it ripens. If you don't mind PMing me. Hahah will help me dearly. I have about 30-40 in labeled plants

WalkGood · Jun 18, 2013

Denniz, I'm not sure if I took pictures of the flower to pod conversion, I don't recall doing so but I'll look back as well. I don't mind helping but what is it exactly that you need?

KiNGDeNNiZ · Jun 19, 2013

how the JA habs are.. my two bigger flowering ones are lost in the mixl.. -D

PIC 1 · Jun 19, 2013

KiNGDeNNiZ said:
how the JA habs are.. my two bigger flowering ones are lost in the mixl.. -D

30 to 40 unlabeled plants ?...............no way !

WalkGood said:
Thanks Rick but this isn't a competition and hats off back at ya brethren! If it was you'd be sure to win or you’d have my vote . I hope you feel the same as I when it comes to these glogs as I feel we can motivate each other to improve our pictures, our recipes, our cooking, we learn from each other and help each other. There are so many positives about these glogs I over look any negatives, hopefully I can keep up the posting as there’s definitely a lot of work that goes into them and soon I might be super busy on an upcoming project that my posting will be cut back but for now let’s enjoy da glogs ^_^

I’ll come back and dish some out but for now I’m all out of “like this” here’s a few for you brethren

Edit: forgot to mention that we can some good enjoyment and laughs here too ...

Well put !

WalkGood · Jun 19, 2013

Jamaican Ministry of Agriculture Scotch Bonnet (Capsicum Chinese Jacq.)

The Hype or should I say tout …
Imagine if you will a beautiful tropical island with lush greenish blue diamond looking ocean and a striking Caribbean beach next to a forest. As you immerge from the lush tropical rain forest you see stunning plants loaded with large yellow peppers sporting a first class bonnet shape … thus the MoA was born. Did I catch your attention, read on …

The Chronicle …
The MoA short for the Scotch Bonnet pepper seeds provided to Steve (STEVE954) by the Jamaican Ministry of Agriculture and so dubbed (named) MoA by Steve. This Scotch Bonnet pepper is very prolific, the stalk, leaves and the whole plant grows like a mussel on steroids. All I gave mine was seaweed tea, banana, egg shells, chicken poop, rain water and pepper love. She has in turn rewarded me with these beautiful pods pictured below. The tallest of my 3 plants stand 34 inches tall but the other two are barely shorter and the supporting main stalk is 3/4 inches thick. One look and you would be as impressed as I am with this specific plant in the short span that I have grown them.

The Stats …
This chili is beautiful in color and taste! Starting from a pale to dark green color and eventually turning into her final ripened yellow color. The Scotch Bonnet is the pride of Jamaica as well as many pepper lovers worldwide. Just think when the Ministry of Agriculture distributes all these seeds out island wide, wow I’d lover to visit each and every grow. The Scotch Bonnet is grown in all 14 parishes and is one of Jamaica's major agricultural exports which they have a hard time producing enough for export, thus their Ministry’s involvement. The Ministry also has a re-education program for the Jamaican farmer island wide. This is because many, not only farmers, call the Habanero Chili or other Chili’s by the same name “Scotch Bonnet.” For example my Jamaican Habanero seeds were given to me by a farmer from Portland Jamaica who said that they were the seeds of the Scotch Bonnet he farms, which most likely is a cross of sorts.

The Chili’s upper portion is a rounded apex that resembles an old fashioned Scottish cap, thus part of the name was born I presume (bonnet). The lower end has four or five rounded lobes that fold into a crimped buttock, truly a sexy looking pod when the plant produces “A or B grade” shapes. The folds or groves actually start from the top of the pod but are less pronounced. These pods are also known as the cup-and-saucer shaped pods again from their appearance. Their size is around 1 ½ inches in length and 2 to 2 ½ inches in diameter and they grow best in tropical climates. That said the MoA can produce golf ball size pods and to me that’s impressive.

The Experience (taste)
One of this Chili’s noteworthy features is the sweet pungent aroma and unique savor. I can actually smell my plants from far across the yard. While some do not like this smell, I find it intriguing but not apparent on the pods. Once cut open there is a rich and intense aroma, pleasing to my senses. And speaking of savor I detect slightly sweet but definitively gingery citrus-like tang followed by a hint of smoky robust flavor. Somewhat fruity but more towards the citrus side of fruit with full-bodied mouth-watering taste fit for a king.

I only ate 3 nice size slivers and a part of the placenta while the Scotch Bonnet heat rating is estimated to be in the range of 150,000 to 325,000 Scoville Heat Units. I did not find her overly picante and feel like I could have easily eaten the whole pod. Sure the placenta had some serious heat and over all it had a very pleasing burn, back of the mouth, the throat and the aroma up my nasal cavities. Keep in mind it was raining a lot the last several weeks and this is the first pod so my best guess would be somewhere between 200,000 to 250,000 Scoville Heat Units. I still feel like the whole experience was delightful and the rest of her whet into my lunch which gave the albacore tuna an incredible taste.

Ok, ok, now for the slapstick look; she shouts “eat me, eat me, eat me!” She’s tantalizing, spicy, hot, fiery, sharp, stinging, pungent, lively and strong. But at the same time she is delicious, delectable, mouthwatering, tasty, delightful, and a over all lip smacking treat screaming “I’m a scrumptious bad girl that’s food for the gods an epicurean delight, so eat me!”

I want to be clear here, I did mention above that there is a hint of fruitiness within her flavor but it is not as fruity as the red Jamaican Habanero but equally as pleasant tasting in a different way. Also a substantial notch below the JA Habanero heat level in my honest opinion but this was the first so I expect mas heat next time. I hope the last 3 paragraphs paints a good enough taste picture in your mind, if you have any questions please feel free to ask.

Conclusion
In closing I would like to say thank you again to Steve (STEVE954) for making this possible, hats off brethren \o_ This specific Scotch Bonnet Chili is the Real McCoy from Jamaica, not like other Scotch Bonnets I’ve seen or tasted before (i.e. TFM - Trenton Farmer's Market SB) which does not diminish the TFM or other Scotch Bonnet strains in any way but distinguishes the Jamacia MoA Scotch Bonnet in it’s own right of proper heritage. Cooking with it makes any meal come alive and IMHO the same holds true for sauces, dips and/or spreads … well I aim to find out mas, hope you enjoyed the read, now for some pics ^_^

I hope you know that I do not use the loppers above to remove peppers, the first two pictures are for levity (comic relief).

This specific pod was so juicy that it dripped capsicum from each half, I quickly dipped my finger to give her a try and she was tasty ....

Bump please ^_^

GnomeGrown · Jun 19, 2013

Awesome

Devv · Jun 19, 2013

Official bump?

LOL