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Post by daveedka on Mar 4, 2010 8:53:28 GMT -5
Any good rich soil will work, it's just that most folks reccomend Potting soil because it's well balanced and generally free of other seeds. I typically use the little expandable peat Discs, because peat is really really rich and seems to start the seeds better than any soil I've found. It's mostly a matter of Preference, good Dirt has lots of sources.
The seeds might be hybred, but will likely grow Either way, and not wasting them is always a good idea. You will want to plant them as soon as they dry if you want plants ready for this year. I usually plant my peppers in February with plans to put them outside in Late April or early May.
Pepper can be sliced or Quartered and will keep in the Fridge in a plastic bag for over a week, it's odd but they do not keep that well whole in a Fridge. for a nice lowfat and reallt flavorful snack, get some Mozzerella cheese, take a quarter of a pepper and fill it with mazzerella then microwave for 1-2 minutes until the cheese starts to bubble, ohhhhhh it's good. on a final note, if you want help with identifying the peppers, post pictures I can probably help you out. or just dehydrate all the hot peppers and grind them together for a nice blended red pepper mix. Dave
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Post by tentfire on Mar 4, 2010 20:15:56 GMT -5
Thanks for the tips and ideas! I didn't realize that they keep longer in the fridge cut up than they do whole. Will have to try that Mozzarella idea. I roast tomatoes in my wood stove in a small iron skillet and melt mozzarella on top, I think I will try the peppers that way, too. Would go good with the pizza I'm having tonight. And I like that idea of the blended pepper mix, will probably do that with at least some of them. Now...... NAME THAT PEPPER. . . . . . . Attachments:
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Post by daveedka on Mar 4, 2010 21:58:04 GMT -5
fron left to right, the first is a grren Chili, then a hungarian, and then a jalepeno, the next couple I'm not sure about, the small. orange one is either a habenaro or a thai pepper, either one is dangerous, the white one is a hungarian wax pepper and the far right is an anaheim Chili (one of the best peppers there is)
I do not garantee my answers, but think what I've said is accurate. Dave
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Post by tentfire on Mar 5, 2010 0:27:16 GMT -5
Thank you! That helps a LOT. That small green one I knew began with an s but I couldn't remember it..... finally found it online (but not the others)...... it is a Serrano. That little orange one would explain where the heat was coming from. One of those in that pic was so hot, that after picking it up to set it on that box, I could taste the heat in just a couple of minutes, and I hadn't touched my finger to my mouth at all! It just absorbed through my hands!!! The following pics are the Bell Pepper I roasted in the wood stove tonight. It was deeeelicious!!! Great idea! Attachments:
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Post by tentfire on Mar 5, 2010 0:29:11 GMT -5
Roasted it almost done, now waiting for the cheese to bubble. Attachments:
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Post by tentfire on Mar 5, 2010 0:30:23 GMT -5
Going to have to do this again!! Attachments:
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Post by mastercatter on Mar 5, 2010 1:06:58 GMT -5
Now you're making all of us hungry!
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Post by daveedka on Mar 5, 2010 9:14:52 GMT -5
when I get my cookbook finished, I'll have an entire chapter on peppers, I can work magic with a good pepper and some wood smoke.
dave
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Post by dsmith on Mar 6, 2010 16:18:47 GMT -5
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Post by mastercatter on Mar 6, 2010 17:33:12 GMT -5
You're doing a good job keeping em on their toes.
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ray21465
BROWN BULLHEAD
Member Recruits (4)
Posts: 246
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Post by ray21465 on Mar 8, 2010 1:42:03 GMT -5
welcome to the site hope you enjoy
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