WalkGood 2013, 2014 and Beyond

WalkGood · Jul 28, 2013

MGOLD86 said:
Great review Ramon, I get a lot of those flavor notes from the scorpions. Tangy/tart, moderate aroma, and nuclear heat.

Matt thanks for your confirmation on flavors that I identified, I try to do this with every pepper I use so that I can share a best use practice without specifically saying so. I ask for others opinions in my reviews because some flavors are so complex that one can easily miss one or two and I love to learn from others. Hat’s off mon on your reviews \o_

MGOLD86 said:
I recommend adding where it burns (i.e. front of mouth, throat, top of tongue, etc) to your reviews. Your reviews are always great, and I think adding where the heat targets would push them over the edge!

I appreciate your constructive criticism and I have to admit that I am guilty of straying away from explaining heat levels. I can’t recall where I’ve said it in my glog and I believe I’ve said it a few times but let me try to explain my pepper review approach. While I personally love the picante in peppers there are many that do not like hot peppers. So in my zest to spread the pepper love I focus on how the pepper tastes and how best to use them by showing foods/dips/sauces/etc. that I make with them.

A perfect example is my brother-in-law and sister-in-law which I just visited up in the MD area. I took them a wonderful variety of hot peppers only to hear from them that they don’t eat hot peppers and do not like picante foods. While there I made them a Habanero garbanzo dip that they devoured and complimented the taste. The next day I made them a Red Ghost pepper Tuna Pâté that they keep calling us to rave about it. By the third day they were so stoked on our peppers they were asking "so what pepper are we going to eat tonight and what should we make with it," lol. I’m now waiting for the phone to ring asking us to send some pods, hehe, which we will kindly send ...

One of the first reviews about peppers that I saw (not yours and not on THP) on youtube focused so much on where the burn was and how intense it was that I realized that they neglected to even mention the prevailing taste description. Then and there I realized that anyone viewing that review wouldn’t bother to eat that hot pepper or much less attempt to cook with it unless it were someone like you or I who already loves peppers.

Hopefully I will do a better job about explaining heat levels and I thank you for pointing that out as I have failed you and others in that respect but I doubt that I will focus on the exact places where the burn is because I’ve experienced much different areas of burn location. Possibly because I fully chew more or finer, maybe it doesn’t touch the roof of my mouth or it’s more chopped up as it goes down ... I really don’t know why I feel burn in different areas than some reviewers. But thanks to you from now on I will try to explain heat levels in a better way, thanks for the tip …

BTW I have my sisters and older brother eating peppers now because both my wife and I had a similar approach with them. Have a great week mon!

Stefan_W said:
Great review, Ramon! That is an absolutely nasty beast of a pepper, and when they get to that heat level I always have some trouble picking out small variations in taste. You did a great job, and I'm glad to hear your son was with you all of the way.

Thanks Stefan and I agree it certainly is a beast but not nasty when used to enhance food ... although eaten alone I say you are 200% right. I’ll pass some kudos onto our boy from you, tanks mon and have a great week!

Devv said:
Nice Review Ramon!

I have them growing but they are not setting in this dry heat, soon though.

Excellent description, and really glad your son takes part in the fun with you!

Scott I have the same problem with a few plants and I doubt you need any advice from me as from what I’ve seen you are kicking azz on da grow brethren. I’m sure you already have her in diffused light or under your shade cloth. I’m guessing you’ll have her full up once your weather turns and for now she’ll probably just get bigger in your wonderful jungle. Thanks for the kind words on the review and have a great week mi friend

Sanarda said:
great review Ramon. I love the TS. They are one of my all time favorites.

Thanks Pia for the review kudos ^_^ what are the flavors that you identify within the TS?

Have a great week!

So here’s a few pictures of the Tuna Pâté I made with her and it’s all gone in one day so I think it was a success in our house. If you are interested in the recipe just google one, they’re all similar and all I do different is add the hot peppers of choice and use all fresh ingredients VS powdered stuff.

As always, thanks everyone for reading and sharing your tips with me … hope everyone has a great week ^_^

Sanarda · Jul 28, 2013

It was slightly fruity heavy chinense and not very sweet. The heat hit me so quickly I was jumping up and down and going wooooo woooo at the top of my lungs. ahahahaa. I love the chinense flavor.

WalkGood · Jul 28, 2013

Sanarda said:
It was slightly fruity heavy chinense and not very sweet. The heat hit me so quickly I was jumping up and down and going wooooo woooo at the top of my lungs. ahahahaa. I love the chinense flavor.

Thanks Pia that is a very good description ^_^ and I agree, dat Chinese flavor is awesome!

Freezer was getting too full so I had to process a few frozen Jamaican Habanero pods

So I cut and loaded up 4 trays full, should be ready later tonight or tomorrow. I'll take a pic to show then …

I also cut open a few of the smexy shaped Chocolate Scorpions and plan to use them ground up in meatball hogies

I hope to post a picture of da meatball hoagies later … thanks for looking, reading & comments ^_^

Devv · Jul 28, 2013

While I personally love the picante in peppers there are many that do not like hot peppers. So in my zest to spread the pepper love I focus on how the pepper tastes and how best to use them by showing foods/dips/sauces/etc. that I make with them.

A perfect example is my brother-in-law and sister-in-law which I just visited up in the MD area. I took them a wonderful variety of hot peppers only to hear from them that they don’t eat hot peppers and do not like picante foods. While there I made them a Habanero garbanzo dip that they devoured and complimented the taste. The next day I made them a Red Ghost pepper Tuna Pâté that they keep calling us to rave about it. By the third day they were so stoked on our peppers they were asking "so what pepper are we going to eat tonight and what should we make with it," lol. I’m now waiting for the phone to ring asking us to send some pods, hehe, which we will kindly send ...

Now that's really cool! On my vacation I shared some heat-flavor with a few willing to try it, they loved it. I did bring some peppers but with close to 30 people in the house for the 4 days I couldn't whip anything up like you did. I believe the key is in the flavor, the heat part they will work on themselves.

Great job on the sharing the pepper love Ramon!

Edit: Wow lots to process! Being doing the same since coming home....nothing better than the aromas of processing and drying those babies!

FreeportBum · Jul 28, 2013

WalkGood said:
Thanks Pia that is a very good description ^_^ and I agree, dat Chinese flavor is awesome!

Freezer was getting too full so I had to process a few frozen Jamaican Habanero pods

So I cut and loaded up 4 trays full, should be ready later tonight or tomorrow. I'll take a pic to show then …

I also cut open a few of the smexy shaped Chocolate Scorpions and plan to use them ground up in meatball hogies

I hope to post a picture of da meatball hoagies later … thanks for looking, reading & comments ^_^

Love those choco scorps man very nice!

WalkGood · Jul 28, 2013

FreeportBum said:
Love those choco scorps man very nice!

Thank you, did you read the Chocolate Scorpion review I wrote?

Stefan_W · Jul 28, 2013

Nice shots! Have you ever had issues with fumes when you put supers in a dehydrator? I always worry about that, so I have not tried it.

WalkGood · Jul 28, 2013

Devv said:
Now that's really cool! On my vacation I shared some heat-flavor with a few willing to try it, they loved it. I did bring some peppers but with close to 30 people in the house for the 4 days I couldn't whip anything up like you did. I believe the key is in the flavor, the heat part they will work on themselves.

Great job on the sharing the pepper love Ramon!

Edit: Wow lots to process! Being doing the same since coming home....nothing better than the aromas of processing and drying those babies!

My apologies Scott I must have missed your post while I was replying to FreeportBum. But I did read in your glog that you do the same and I think that’s awesome, keep spreading the pepper love \o/ Now you want a laugh … 15 minutes ago my brother-in-law called and I’ll soon be shipping him some pods too … Have a great week mon!

Stefan_W said:
Nice shots! Have you ever had issues with fumes when you put supers in a dehydrator? I always worry about that, so I have not tried it.

Stefan thank you for the picture compliments ^_^ ... You are correct, you can not dehydrate pods in you house unless you are a masochist, lol. I do all the prep work by the kitchen sink, load up the dehydrator which I run in our garage and I also do all the grinding outside as that is much worse than the dehydrating fumes. If you have any other questions shoot, if not I wish you and da family a great week mon!

stc3248 · Jul 28, 2013

Dang Ramon...looks like you cut those pods with a freakin lazer! Wow...I always dork that part up. Great job on the review as well. I have had many relatives...but never eaten the real deal original. One of a few that didn't pop for me last year, and this year I didn't add them to my list. I got a drawer full of seeds...might just add that one to the list for next year!

FreeportBum · Jul 28, 2013

WalkGood said:
Thank you, did you read the Chocolate Scorpion review I wrote?

Yeah man very cool!

Al-from-Chile · Jul 28, 2013

WalkGood said:
Matt thanks for your confirmation on flavors that I identified, I try to do this with every pepper I use so that I can share a best use practice without specifically saying so. I ask for others opinions in my reviews because some flavors are so complex that one can easily miss one or two and I love to learn from others. Hats off mon on your reviews \o_

So heres a few pictures of the Tuna Pâté I made with her and its all gone in one day so I think it was a success in our house. If you are interested in the recipe just google one, theyre all similar and all I do different is add the hot peppers of choice and use all fresh ingredients VS powdered stuff.

As always, thanks everyone for reading and sharing your tips with me hope everyone has a great week ^_^

Your paté reminds me of a Japanese zen garden ;-)

Kudos for you very structured and thorough review - I always look forward to seeing those...

Concerning macro lenses : what camera/system are you shooting with?

Cheers and have a great week, Al

SweatSauwce · Jul 28, 2013

meatball hoagies im drooling

WalkGood · Jul 28, 2013

stc3248 said:
Dang Ramon...looks like you cut those pods with a freakin lazer! Wow...I always dork that part up.

Na, looks just like yours to me, not better and not much worse. One thing I like how you did it was that you left the stem on and that was bad azz, I like that color look, great job on that Shane

stc3248 said:
Great job on the review as well. I have had many relatives...but never eaten the real deal original. One of a few that didn't pop for me last year, and this year I didn't add them to my list. I got a drawer full of seeds...might just add that one to the list for next year!

Thanks for da review kudos mon it means a lot to me coming from you. Well my relatives don’t eat the pepper whole but if you dress it up like your Red Lantern Salt in a dip with some drinks you might just be surprised but as you know we can’t convert dem all, lol. Yea grow her, not for me or you but for mama and she’ll love you for it … keep up the killer work mon, I loved that last harvest … you da mon! Oh and have a great week

FreeportBum said:
Yeah man very cool!

Thanks Devan, glad you liked it ^_^ I hope you have a great week mon!

Al-from-Chile said:
Your paté reminds me of a Japanese zen garden ;-)

lol, you always have a funny thought … I love it mon!

Al-from-Chile said:
Kudos for you very structured and thorough review - I always look forward to seeing those...

Thank you, you are too kind for dem kudos

Al-from-Chile said:
Concerning macro lenses : what camera are you shooting with?

Canon EOS XSi it’s one of the Rebel series, there’s a bunch of Rebel series AFAIK.

SweatSauwce said:
meatball hoagies im drooling

Drew I have to apologize I was half way into her and I realized I didn’t take pictures

But I have to tell you it was super tasty. Although I do have some pics I took before the sun went down today below, hope that helps soften the blow, yea I’m sad I didn’t get them either.

Not sure if one can see from this picture but this is the top of my Red Bhut Jolokia and she’s loaded up with flowers and lots of new baby pods developing \o/

2 more of my Trinidad Scorpions ripening ^_^

WalkGood · Jul 29, 2013

Just got some pepper seed love from Stefan (meatfreak) in da mail, Thanks Stefan \o/ \o/ \o/

PeriPeri · Jul 29, 2013

Ramon my we need a separate Food glog please. That way we can enjoy the pod porn without drooling all over our keyboards my friend

Al-from-Chile · Jul 29, 2013

Ramón:

I know this link does not help you directly, but in "Nikonlandia" there are dirt cheap "spacers" that allow you to turn 50mm lenses around and use them as macro lense.

http://digital-photography-school.com/reverse-mounting-your-prime-lenses-for-affordable-macro-photography

I have one of those ($9.00), and they work quite good (extremely shallow dof, though)

maybe there is something like this in Canonlandia as well.

best of luck, Al

WalkGood · Jul 29, 2013

PeriPeri said:
Ramon my we need a separate Food glog please. That way we can enjoy the pod porn without drooling all over our keyboards my friend

Lourens the Tuna Pâté came out succulent and I have no doubt that you would enjoy it. Let me know when you’re passing thru Miami and I’ll hook you up brethren ^_^ As always thanks for stopping in, kudos and you have a great week!

Al-from-Chile said:
Ramón:

I know this link does not help you directly, but in "Nikonlandia" there are dirt cheap "spacers" that allow you to turn 50mm lenses around and use them as macro lense.

http://digital-photography-school.com/reverse-mounting-your-prime-lenses-for-affordable-macro-photography

I have one of those ($9.00), and they work quite good (extremely shallow dof, though)

maybe there is something like this in Canonlandia as well.

best of luck, Al

Al that’s very cool, thanks for the link. I checked and they have them for Canon’s for around $8 to $12 bucks here. I’ll do a little more research and if I like what I see it’s definitely affordable. Since you say you have one how’s it perform for you?

stickman · Jul 29, 2013

Had to do a 2-page catchup Ramon... Thanks for the TS review... it's given me some pointers to look for when I finally taste my Yellow 7s and Douglahs. The Red TS is certainly a mean-looking pepper! Nice looking foodie with the Tuna, and a question... Do you think freezing the pods first helps speed up the drying process? It seems to me that the ice crystals puncture the cell walls and let the plant juices leak out when you thaw them, making them flabby and soft.

meatfreak · Jul 29, 2013

You didn't tell me you would add my note on the picture :lol:

what an awful writing :shame:

Devv · Jul 29, 2013

Nice score on the seeds!

Really glad to see you're still setting pods, congratulations!

We're at 100-101 for the next 5 days :tear:

meatfreak said:
You didn't tell me you would add my note on the picture what an awful writing

Your handwriting is WAY better than mine, I send typed messages...LOL guess I should have been a doctor.