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SmokyOkie
08-03-2008, 09:10 PM
Thought I'd take a quick inventory on the pepper plants.

The Bhut Jolokias are doing well and I must admit, they look about as sinister as their reputation

http://i128.photobucket.com/albums/p190/dickeydoobbq/HPIM0971.jpg

http://i128.photobucket.com/albums/p190/dickeydoobbq/HPIM0967.jpg

These are without a doubt the biggest best looking japs I've ever grown. Now, if I can just remember what variety they were come next spring:blushing:
http://i128.photobucket.com/albums/p190/dickeydoobbq/HPIM0958.jpg

Bet somebody ends up doing a round of ABTs next weekend
http://i128.photobucket.com/albums/p190/dickeydoobbq/HPIM0961.jpg

http://i128.photobucket.com/albums/p190/dickeydoobbq/HPIM0956.jpg

I'm even saving a bunch of Aji Dulce for Rob

http://i128.photobucket.com/albums/p190/dickeydoobbq/gardenandmaverick8-08.jpg

BA_LoKo
08-03-2008, 09:14 PM
Those all look great. My Aji's have yet to produce a thing! Cayennes are coming along nicely though.

I need to figure out a different garden plan for next year, fo sho!

SmokyOkie
08-03-2008, 09:22 PM
Here's a plan:

you have limited space, sandy, shady yard and a big dog. I don't.

I have more garden space than I need and I get lazy when it gets hot out.

You pick out what you want to grow (within reason:D), I'll plant it, you help me keep the garden up, and you pick whatever you want all summer long.

BTW-You makin' the ABTs next weekend?

BA_LoKo
08-03-2008, 09:34 PM
ABT's? What are those? :roflmaoha0: Sure, I can handle that.

As to your offer, thank you very much! I'll keep that in mind as we shop for plants next spring. Our tomatoes (grape sized) are coming off of the vine at a rate of about 6-8 every 3 to 4 days. The cherokee purples have a couple of decent tomatoes on them, but we haven't had the pleasure of trying those yet.

My tomato plants are about 3 1/2 feet tall. When I was at your place last, your tomato plants were close to 8 feet tall. Unreal!

At this point, we should have had many tomatoes to pick.

peculiarmike
08-04-2008, 12:11 PM
My peppers are doing "OK", takes hot weather to get them in the mood and it's farkin' HOT here now.
We are having a grape mater runaway. Got LOTS! And several will make the trip to the Okie Ranch next weekend.
Zuch's are coming on good, so are cukes. Little Janie is going into dill pickle production and zuchinni relish production soon.
Can't beat fresh veggies!

nmayeux
09-14-2008, 07:15 PM
Making my first try at drying peppers for homemade chili powder. I haven't done this yet, but just took a sheet of aluminium foil, and a cooling rack and laid things out. Will bring indoors at night, and put back in the sun during the day. I'm sure there is a better way, but...

http://i38.photobucket.com/albums/e129/Nauti-Que/bugandknives5.jpg

SmokyOkie
09-14-2008, 09:04 PM
In Hatch, NM, they dry them on their roof tops. somehow , I think you have a bit of a different climate where you live.

I think you may need a lot of patience to dry them that way.

What have yo got there Noah, Japs and cayennes, or are the narrow ones arbols?

If I might be so bold, I would recommend some poblanos (Ancho or pasilla when dry) and some guajillas? Both pf the above are generally predominant in grocery store chili powder and provide a very rich deep chili flavor w/o bringing too much heat to the party.

I also enjoy smoking japs ( red ones in particular) until dry and brown, then powdering them up. Really nice flavor and easily metered out.

nmayeux
09-15-2008, 06:40 PM
Yeah, I haven't grown pablanos yet, but maybe next year. I have to buy them at the local farmers market... The skinny ones are tabascos, and the others are japs. Also have a pretty good patch of the banana peppers, but the kids love to eat those right of the plant.

SmokyOkie
09-15-2008, 09:28 PM
This is what the Tabacos I've grown looked like

http://i128.photobucket.com/albums/p190/dickeydoobbq/tabasco1.gif
they would get orange and then reddish as they came ripe, but they were short and fairly stubby. they were also thin walled and lightweight.

1894
09-19-2008, 08:20 AM
The only peppers that did good for me this year were the Super Chilis .
I've never tried to dry , pickle , or freeze any peppers before so I could use a little advice.
I've got enough BTUs of heat here to last me several years , can't tell if there is any flavor to them , my taste buds get burnt with the first bite :blushing:


http://i45.photobucket.com/albums/f59/littlelou66/computer%20fun/cookin/super%20chilies/IMG_9566.jpg

http://i45.photobucket.com/albums/f59/littlelou66/computer%20fun/cookin/super%20chilies/IMG_9574.jpg

http://i45.photobucket.com/albums/f59/littlelou66/computer%20fun/cookin/super%20chilies/IMG_9576.jpg

Willkat98
09-19-2008, 08:22 AM
, can't tell if there is any flavor to them , my taste buds get burnt with the first bite

http://i45.photobucket.com/albums/f59/littlelou66/computer%20fun/cookin/super%20chilies/IMG_9566.jpg



Are you sure your not burning your taste buds with a Bic lighter?

1894
09-19-2008, 10:18 AM
Nope , the lighter would not be as effective .
Over two hours from start to taking this last bite. Damn things are less than 1/2 the size of my pinkey finger :shrug:

http://i45.photobucket.com/albums/f59/littlelou66/computer%20fun/cookin/super%20chilies/IMG_9593.jpg

nmayeux
09-19-2008, 10:45 AM
This is what the Tabacos I've grown looked like

http://i128.photobucket.com/albums/p190/dickeydoobbq/tabasco1.gif
they would get orange and then reddish as they came ripe, but they were short and fairly stubby. they were also thin walled and lightweight.
SO, I think you are right, as all of my peppers have come from a friend who gives me the seeds. When I asked him, he said that they are cayenne.

chef schwantz
09-19-2008, 10:56 AM
I picked up a cheap food dehydrator at a fleet store a few years back. I pick all my remaining peppers and tomatos when we are given the frost/freeze warning by the weathergeek, let the tomatos ripen indoors and dry the peppers in the dehydrator. It takes about 3 days. When they are done, just throw them in mason jars and they keep indefinately.

1894
09-20-2008, 07:49 AM
So for drying / dehydrating , keep them whole , halve lengthwise , halve and remove seeds and membranes ?
Probably use the oven , I want to dry and grind up some , mayby mason jar the rest.

chef schwantz
09-20-2008, 10:15 AM
1894, you can leave them whole, cut them up, it don't matter, just keep in mind that larger pieces will take longer to dry. I have always left them whole. The problem with cutting them is you wind up with the seeds all over the place, both fresh and dry.

1894
09-20-2008, 10:23 AM
Thanks chef :thumbs up:, I picked a bunch yesterday , I'll try starting a few whole ones off on the smoker at low heat and a bit of apple / cherry smoke just for fun.

SmokyOkie
09-20-2008, 10:44 PM
Those thin walled type chilies usually do real well in a dehydrator at about 115, the crushed seeds and all for 'crushed red pepper flakes'. Fast heat like that also usually indicates medium OC content, or medium hot peppers. They should be real good for sauces etc.