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#151 |
Tomatovillian™
Join Date: Jan 2007
Location: perth, western australia
Posts: 1,031
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nice job, mantis. they sure look hot.
![]() spatz...those look gorgeous. ![]() here's my big jims today...living in sin with my orange capsicums. ![]() maybe i should call them my not so big jims. |
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#152 |
Tomatovillian™
Join Date: Feb 2006
Location: Virginia Beach
Posts: 2,648
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Spatz,
What are the yellow ones in the bottom left corner of the picture and the little red ones at the very tippy top, almost center? Thanks! They look great!
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Michele |
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#153 |
Tomatovillian™
Join Date: Jan 2006
Location: Adelaide Hills, Australia
Posts: 349
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Michele, here's a picture with captions. I think you are asking about the ones I can't clearly remember. They are most likely Astrakhanski .
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#154 |
Tomatovillian™
Join Date: Feb 2006
Location: Virginia Beach
Posts: 2,648
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Thanks for the labels!
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Michele |
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#155 |
Tomatovillian™
Join Date: Jan 2006
Location: Oz
Posts: 1,241
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Heres what the Habeneros ended up as
http://users.netconnect.com.au/~myrna/Powder.JPG |
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#156 |
Tomatovillian™
Join Date: Jan 2006
Location: SW Ohio
Posts: 1,278
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Mantis, I could feel the heat through my monitor screen!
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#157 |
Tomatoville® Moderator
Join Date: Jan 2006
Location: San Antonio, Texas
Posts: 4,386
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Mantis-looks good. I use an electric coffee bean grinder to grind my chile for powder. Never done it with habs, but I will try it this summer since I have a nice seedling or two of habanero. I usually do it with my cayenne and other chile. Even dried some green chile one year and ground it. How does your hab powder taste?
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Michael |
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#158 |
Tomatovillian™
Join Date: Jan 2006
Location: Oz
Posts: 1,241
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Hi Earl and Michael. Dabbed a bit of the powder on my tounge (mistake), fruity taste for a split second then **** hot burning.
![]() I dried them at 125 deg F so as not to boil off the capsicain. It worked. |
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#159 |
Tomatoville® Moderator
Join Date: Jan 2006
Location: San Antonio, Texas
Posts: 4,386
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Mantis-the humidity is so low here, I just pick my chile to dry and put them in the kitchen-They dry real good in about 7 days.
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Michael |
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#160 |
Tomatovillian™
Join Date: Jan 2007
Location: perth, western australia
Posts: 1,031
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been picking my (small) big jims.
yesterday's pick: ![]() the big one's only 17cm...but there are more coming in so, hopefully, something bigger soon. |
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#161 |
Tomatoville® Moderator
Join Date: Jan 2006
Location: San Antonio, Texas
Posts: 4,386
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Tessa-Are those NewMex Big Jims? If so, you can also pick them green-choice is up to you.
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Michael |
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#162 |
Tomatovillian™
Join Date: Jan 2007
Location: perth, western australia
Posts: 1,031
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yes they are, michael...but as i was entered in a competition...i was trying to get every millimeter of growth out of them!
they did end up turning a gorgeous shade of red though, don't you think? ![]() |
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#163 |
Tomatoville® Moderator
Join Date: Jan 2006
Location: San Antonio, Texas
Posts: 4,386
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Tessa-They are beautifil. Another beautiful red pepper that is sweet though, is Lipstick. For the hot green chiles here where I live, which is the green chile area of New Mexico and Texas, we usually pick them green. Sometimes we wait and pick them red.
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Michael |
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#164 |
Tomatovillian™
Join Date: Jan 2007
Location: perth, western australia
Posts: 1,031
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michael...does the colour effect the hotness at all?
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#165 |
Tomatoville® Moderator
Join Date: Jan 2006
Location: San Antonio, Texas
Posts: 4,386
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Tessa-As far as I can tell, it doesnt have any effect on the hotness at all.
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Michael |
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