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Old September 12, 2017   #196
carolyn137
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Quote:
Originally Posted by sjamesNorway View Post
Gerardo, I'm assuming that "Tolstyi (fat) Jack" is what Tatiana lists as Tolstyi Dzhek. It looks pink in your photos, while Tatiana lists it as dark red. Tatiana lists it as "det. compact" while you describe it as a large plant. Any idea why the discrepancy?

Steve
Yes, I saw Gerardo's pink Tolstyi "fat jack"

So here's Tania's page for it for comparison.

http://tatianastomatobase.com/wiki/Tolstyi_Dzhek

Note seed sources.

I also wrote down the following that Andrey sent to Gerardo

Tolsty (no i) "fat jack"
Tuzemets
Vasilina
Kolkhosmitsa
Zarca

Hope the spellings above are OK, I was writing fast and my hand writing wasn't the best.

Carolyn, who still needs to get back to you Gerardo,about this and that.
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Old September 14, 2017   #197
Gerardo
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You are all correct, it is most likely not the one listed by Tatiana, this plant was not determinate, and the clusters weren't as generous.

Some sleuthing and it is still a mystery.

Other strong ones from the Siberian grow out:

Tyazheloves Sibiri, a pink heart, determ, very tasty, pretty prolific and keeps well.

Sibirskoe Yabloko, pink heart also, semi-det, also tasty

both are winners, and not in the participation trophy sense.

Shokoladnyi Zaychik, large brown ovals in clusters, red on the inside with cool marbling, solid flavor, plant a bit taller than expected.

Thanks again Andrey
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Old September 16, 2017   #198
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Default Belcebú 4.0

Here is the next lot. Heat keeps getting higher. Syrian Goat Horn rocks, the larger ones.

Quite popular with the heat lovers, of which there are a plenty.
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Old September 16, 2017   #199
Gerardo
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Default Listos

About 45 mins of med heat
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Old September 17, 2017   #200
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Okay now that they are ready (Listos) what are you going to do with them?
Salsa?
Making some today out of canned tomatoes fresh onion and about 1/8 pound of habanero.
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Old September 19, 2017   #201
Gerardo
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W: I took the stems out and once all the stragglers were accounted, 112 with 70 % superhots, 1 grilled onion, 4 cloves, smoked salt, 3 med sized yellow lemons from the backyard, secret spices, and some of my processed tomato heaven juice.

Final volume was 1.75 gallons, which translated to 15 small-ish jars, so quite a few superhots in each jar. The sauce is strong and takes you through Klingon ritual. Outstanding on all fried fare (Tacos, tostadas, sopes, flautas, gorditas, huaraches) and excellent on Mariscos.

People dig the unusual (for our region) flavor profiles. Most rely on Chiltepín for high heat.
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Old September 25, 2017   #202
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Tolstyi Jack (Fat Jack in English) is from the same Russian seed company Sibirskiy Sad as Tolstushka (Fat Woman in English)
Tostyi Jack has red fruit. It's a great tomato variety. Quite short and large fruited.

Tania transliterate it as Tolstyi Dzhek, but I prefer to use original English spelling for the name Jack

Quote:
Originally Posted by sjamesNorway View Post
Gerardo, I'm assuming that "Tolstyi (fat) Jack" is what Tatiana lists as Tolstyi Dzhek. It looks pink in your photos, while Tatiana lists it as dark red. Tatiana lists it as "det. compact" while you describe it as a large plant. Any idea why the discrepancy?

Steve
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Old September 25, 2017   #203
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Hey Gerardo, what are your secret spices? Are they really a secret? If so, please explain why you keep them secret. Thanks.
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Old September 26, 2017   #204
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Hey Gerardo, what are your secret spices? Are they really a secret? If so, please explain why you keep them secret. Thanks.
No real secret, this is what I've been using, a couple of spoonfuls for each batch of the sauce, I also use their smoked sea salt with chile piquin flakes:

https://soyparrillero.mx/collections.../rub-del-norte

https://soyparrillero.mx/collections...oque-de-piquin

These two ingredients together can make dishes zing. Avocados/guac dig it, as do pico de gallos, as a direct rub on flesh of all types. I've even used the smoked salt for cooking pasta and the smokiness gets into the noodles.

High recommend on it.

This is my next purchase from them: https://soyparrillero.mx/collections...llero-bbq-rubs We'll see if they have the different styles dialed-in.
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Old September 26, 2017   #205
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Quote:
https://soyparrillero.mx/collections.../rub-del-norte

https://soyparrillero.mx/collections...oque-de-piquin

These two ingredients together can make dishes zing. Avocados/guac dig it, as do pico de gallos, as a direct rub on flesh of all types. I've even used the smoked salt for cooking pasta and the smokiness gets into the noodles.

High recommend on it.
Prices are in Pesos, one hopes?
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Old September 26, 2017   #206
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Quote:
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Prices are in Pesos, one hopes?

Yes indeed, about 17 to 1, . The prices are quite reasonable, when compared to their US counterpart, I've seen those smoked salts at the expensive places and they're out to lunch with those prices.
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Old November 4, 2017   #207
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Default Lettuce

Hydroponic lettuce doing OK, already plucked them a bit.
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Old November 4, 2017   #208
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Default Autumn Brandy Boys

These Brandy Boys taste very very good. I ran out of some of the hydroponic nutrients. Walmart had osmocote at 2.50 per bottle (ended up buying a cool dozen) , it'll be the winter food source until I can score Yara Mila triple 19 or Haifa's similar product.

Plants are happy, the only invaders have been Tomato bugs.
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Old November 5, 2017   #209
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Your lettuce looks great! It appears you have no pest problems at this time.
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Old November 5, 2017   #210
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G.,The lettuce is beautiful. Mine is just starting. Sorry to hear you are having ongoing tomato bug issues.
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