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-   -   Show us your peppers (http://www.tomatoville.com/showthread.php?t=47555)

Rajun Gardener May 24, 2018 10:05 PM

Show us your peppers
 
2 Attachment(s)
We need a pepper porn thread, tomatoes can't have all the fun. Post pics of plants and peppers for everyone to enjoy.

I'll start with Primo 7 Pot peppers picked today. They look knarly with that tail but I think I should've waited till the tail was red to be dead ripe.

I also noticed after I took the pic that the stems are twisted, that might be a sign of danger.:twisted:

SQWIBB May 25, 2018 09:21 AM

Great thread, I hope you dont mind that I threw in some photos of what I like to do with the peppers.


Corno Di Toro Giallo


[IMG]https://c1.staticflickr.com/5/4443/37494636310_16a1d7689c_b.jpg[/IMG]

[IMG]https://c1.staticflickr.com/5/4479/37846946232_9cfebddcd1_b.jpg[/IMG]


[IMG]https://c1.staticflickr.com/5/4428/36572964421_f11d677f3f_b.jpg[/IMG]

[IMG]https://c1.staticflickr.com/5/4448/37878241701_9d52611bfe_b.jpg[/IMG]



Jalapeno


[IMG]https://c1.staticflickr.com/5/4477/37753177751_467b3c363a_b.jpg[/IMG]

[IMG]https://c1.staticflickr.com/5/4507/37158233223_4c17c32cd0_b.jpg[/IMG]






These were hard to grow with the bacon on them, Bacon Jalapeno seeds are hard to find.


[IMG]https://c1.staticflickr.com/5/4466/37878255591_7318721d3c_b.jpg[/IMG]

[IMG]https://c2.staticflickr.com/2/1589/24682807302_ef826c43da_b.jpg[/IMG]

Tabasco


[IMG]https://c1.staticflickr.com/5/4443/37620966280_e57047b32f_b.jpg[/IMG]

[IMG]https://c1.staticflickr.com/5/4514/37441683242_d29655129c_b.jpg[/IMG]





Ripening Poblanos for the smoker


[IMG]https://c1.staticflickr.com/5/4364/36505680964_1b8ebbd69c_b.jpg[/IMG]

[IMG]https://c1.staticflickr.com/5/4489/37846926382_2679536a95_b.jpg[/IMG]

[IMG]https://c1.staticflickr.com/5/4323/35876838046_20fba71295_b.jpg[/IMG]

[IMG]https://c1.staticflickr.com/5/4402/36901533911_10870f168a_b.jpg[/IMG]

Ghost Chili


[IMG]https://c1.staticflickr.com/5/4437/37323604275_8afa98731d_b.jpg[/IMG]

[IMG]https://c1.staticflickr.com/5/4509/37472170511_295227922c_b.jpg[/IMG]





Poblano, Datil Jalapeno, Anaheim


[IMG]https://c1.staticflickr.com/5/4489/37098882190_61ff72ab65_b.jpg[/IMG]

[IMG]https://c1.staticflickr.com/5/4446/36645585254_25a7a7cc04_b.jpg[/IMG]


[IMG]https://c2.staticflickr.com/8/7427/28136328672_5a2b1fa0f2_b.jpg[/IMG]



Datil Pepper Salt and Habanero Salt


[IMG]https://c1.staticflickr.com/5/4429/37324857282_89752e4b5f_b.jpg[/IMG]






Fire Roasted, smoked, Dehydrate poblano


[IMG]https://c1.staticflickr.com/5/4450/38008048482_167256c382_b.jpg[/IMG]





Bell Peppers


[IMG]https://c1.staticflickr.com/5/4321/35765160311_8e06661a2f_b.jpg[/IMG]



[IMG]https://c2.staticflickr.com/2/1559/24505114860_85de4c2258_b.jpg[/IMG]






[IMG]https://c1.staticflickr.com/5/4422/36572960071_70ac9f41e7_b.jpg[/IMG]




[IMG]https://c1.staticflickr.com/5/4273/34856654221_16ec1a176e_b.jpg[/IMG]




[IMG]https://c1.staticflickr.com/9/8113/29729683090_1d4b5ee6d7_b.jpg[/IMG]

[IMG]https://c2.staticflickr.com/6/5349/30522153366_2517e26630_b.jpg[/IMG]

Rajun Gardener May 25, 2018 09:28 AM

Awesome pics and nice varieties you have growing!!!

Those food pics are making me hungry, Keep Posting!!!!

Sherry_AK May 25, 2018 03:08 PM

Uh-oh!
 
1 Attachment(s)
This is 'Yum Yum' and apparently it is!

MrBig46 May 25, 2018 10:48 PM

[QUOTE=SQWIBB;701483]Great thread, I hope you dont mind that I threw in some photos of what I like to do with the peppers.


Corno Di Toro Giallo


[IMG]https://c1.staticflickr.com/5/4443/37494636310_16a1d7689c_b.jpg[/IMG]

[IMG]https://c1.staticflickr.com/5/4479/37846946232_9cfebddcd1_b.jpg[/IMG]


[IMG]https://c1.staticflickr.com/5/4428/36572964421_f11d677f3f_b.jpg[/IMG]

[IMG]https://c1.staticflickr.com/5/4448/37878241701_9d52611bfe_b.jpg[/IMG]



Jalapeno


[IMG]https://c1.staticflickr.com/5/4477/37753177751_467b3c363a_b.jpg[/IMG]

[IMG]https://c1.staticflickr.com/5/4507/37158233223_4c17c32cd0_b.jpg[/IMG]






These were hard to grow with the bacon on them, Bacon Jalapeno seeds are hard to find.


[IMG]https://c1.staticflickr.com/5/4466/37878255591_7318721d3c_b.jpg[/IMG]

[IMG]https://c2.staticflickr.com/2/1589/24682807302_ef826c43da_b.jpg[/IMG]

Tabasco


[IMG]https://c1.staticflickr.com/5/4443/37620966280_e57047b32f_b.jpg[/IMG]

[IMG]https://c1.staticflickr.com/5/4514/37441683242_d29655129c_b.jpg[/IMG]





Ripening Poblanos for the smoker


[IMG]https://c1.staticflickr.com/5/4364/36505680964_1b8ebbd69c_b.jpg[/IMG]

[IMG]https://c1.staticflickr.com/5/4489/37846926382_2679536a95_b.jpg[/IMG]

[IMG]https://c1.staticflickr.com/5/4323/35876838046_20fba71295_b.jpg[/IMG]

[IMG]https://c1.staticflickr.com/5/4402/36901533911_10870f168a_b.jpg[/IMG]

Ghost Chili


[IMG]https://c1.staticflickr.com/5/4437/37323604275_8afa98731d_b.jpg[/IMG]

[IMG]https://c1.staticflickr.com/5/4509/37472170511_295227922c_b.jpg[/IMG]





Poblano, Datil Jalapeno, Anaheim


[IMG]https://c1.staticflickr.com/5/4489/37098882190_61ff72ab65_b.jpg[/IMG]

[IMG]https://c1.staticflickr.com/5/4446/36645585254_25a7a7cc04_b.jpg[/IMG]


[IMG]https://c2.staticflickr.com/8/7427/28136328672_5a2b1fa0f2_b.jpg[/IMG]



Datil Pepper Salt and Habanero Salt


[IMG]https://c1.staticflickr.com/5/4429/37324857282_89752e4b5f_b.jpg[/IMG]






Fire Roasted, smoked, Dehydrate poblano


[IMG]https://c1.staticflickr.com/5/4450/38008048482_167256c382_b.jpg[/IMG]





Bell Peppers


[IMG]https://c1.staticflickr.com/5/4321/35765160311_8e06661a2f_b.jpg[/IMG]



[IMG]https://c2.staticflickr.com/2/1559/24505114860_85de4c2258_b.jpg[/IMG]






[IMG]https://c1.staticflickr.com/5/4422/36572960071_70ac9f41e7_b.jpg[/IMG]




[IMG]https://c1.staticflickr.com/5/4273/34856654221_16ec1a176e_b.jpg[/IMG]




[IMG]https://c1.staticflickr.com/9/8113/29729683090_1d4b5ee6d7_b.jpg[/IMG]

[IMG]https://c2.staticflickr.com/6/5349/30522153366_2517e26630_b.jpg[/IMG][/QUOTE]

Would there be some food recipes from those hot peppers?
Vladimír

pmcgrady May 25, 2018 11:22 PM

I'm still planting pepper plants...I'm shooting for 3 rows 1 sweet/bell, 1 Aji /Japanese. 1 hot /superhot, 55 in each row...
First 2 rows are done, just need to finish hots/superhot.

bboomer May 28, 2018 07:22 PM

Care to share the Ghost Chili recipe? Thanks!

Shrinkrap May 28, 2018 08:06 PM

4 Attachment(s)
Nice!I assume at least SOME of these are from last year.This years are just starting to flower.

From last year.

Old School May 28, 2018 08:12 PM

[QUOTE=Rajun Gardener;701437]We need a pepper porn thread, tomatoes can't have all the fun. Post pics of plants and peppers for everyone to enjoy.

I'll start with Primo 7 Pot peppers picked today. They look knarly with that tail but I think I should've waited till the tail was red to be dead ripe.

I also noticed after I took the pic that the stems are twisted, that might be a sign of danger.:twisted:[/QUOTE]

Twisted stems. Like a Hershey's Kiss :?!?: Pop a couple in your mouth and let me know please :lol:

SQWIBB May 29, 2018 02:41 PM

[QUOTE=MrBig46;701604]Would there be some food recipes from those hot peppers?
Vladimír[/QUOTE]

[QUOTE=bboomer;702009]Care to share the Ghost Chili recipe? Thanks![/QUOTE]


Ill post a link to my cooking site,

Hope this is allowed....


[URL="https://sites.google.com/site/sqwibcooks/"]SQWIB Cooks[/URL]

velikipop May 29, 2018 11:44 PM

Thanks for the great pics and recipes.

Shrinkrap May 30, 2018 01:10 AM

[QUOTE=SQWIBB;702088]Ill post a link to my cooking site,

Hope this is allowed....


[URL="https://sites.google.com/site/sqwibcooks/"]SQWIB Cooks[/URL][/QUOTE]

Hey Squib! Love that you have a cooking site, with during, smoking ANDsous vide!! I've been working on my pastrami game for a few years! Right now I have a corned beef flat that I soaked a few hours, then rubbed, then smoked and plan to finish sous vide, a variation on a Kenji version on Seriouseats. Any thoughts about smoking before vs after sous vide?

I think you say;

(skip the cooking part if making pastrami) then

"Preheat smoker to 150° Place the Seasoned corned beef in the GOSM. Smoke at 150° for up to 7 hours rest for 30 minutes (use the AMNPS and an electric hot plate if there's a problem keeping temps, also use ice in the water pan and change as needed",

but since I've already smoked about three hours ( didn't check temp) , then chilled, I'm wondering about finishing sous vide.


Some say smoke before, for a bit more smoked flavor. Kenji smokes after, for convenience. Some say smoke after to preserve the bark.

I'm just deep diving your site, so forgive me if it's already there.

roper2008 June 4, 2018 09:55 AM

6 Attachment(s)
Rajun, nice primo's. Super hot. I grew them once just to look at.:))

Sqwibb, those are nice pictures. Love that loaded Jalapeńo plant. I want to
smoke peppers one day, all I have right now is a gas grill.

I have no ripe peppers yet.

First picture is Jimmy Nardello's, 2nd Zapotec Jalapeńo, 3rd Aji Arnaucho, 4th Criolla
de Cocina, 5th Aji Amarillo Grande, 6th Aji Limo Rojo.

Rajun Gardener June 4, 2018 11:50 AM

roper2008 nice plants and good selection you have going.

Check into this company to use your gas grill as a smoker. [url]http://www.amazenproducts.com/[/url]

MrBig46 June 4, 2018 01:02 PM

[QUOTE=SQWIBB;702088]Ill post a link to my cooking site,

Hope this is allowed....


[URL="https://sites.google.com/site/sqwibcooks/"]SQWIB Cooks[/URL][/QUOTE]

Maybe I see bad, but the recipes to match those pictures I did not find in
SQWIB ​​Cooks
Vladimír


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