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Post by rdback on Oct 14, 2022 7:40:48 GMT -6
When I posted the group picture of all the peppers we picked before frost, Chrys asked about some of the details regarding them. I got to thinking....Old Man Winter is coming and a few pictures of some pickins might brighten the day. I usually take a few photos of things I picked. So, my plan is to post one every once in a while and share anything I might remember about it. We'll see how it goes lol.
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Post by rdback on Oct 14, 2022 7:56:24 GMT -6
So, here's that pepper photo I posted. It should be noted that these are only the "hot" peppers (aka MY peppers). All the "sweet" peppers (aka HER peppers) are already being processed.
We'll take a tray at a time, working from left to right. Here's the first tray.
Top left - Bhut Jolokia Yellow x Paper Lantern Habanero - this is a cross I created and trying to stabilize. These are F3 generation. They're habanero hot+.
Top right - Tepin x Lemon Drop - this is a stabilized cross available commercially. They're cayenne hot.
Bottom - Paper Lantern Habanero - one of my favorite peppers. I grow it every year. Obviously, they are habanero hot.
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Post by hmoosek on Oct 14, 2022 9:26:58 GMT -6
Nice looking peppers is an understatement. You have them arranged beautifully. I’ve grown Lemon Drop. It was so pretty out in the garden. Nothing that pretty should be hot, I took a bite and had to rub my tongue in the dirt. Hahahaaa. It wasn’t quite that bad, but it was hot.
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Post by woodeye on Oct 14, 2022 12:28:35 GMT -6
The late Jerry Reed sang it best... ♬♬When you're hot, you're hot. And when you're not, you're not.♬♬
Outstanding photos, you have definitely grown & gathered some beautiful peppers. Great job!
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Post by chrysanthemum on Oct 14, 2022 19:41:11 GMT -6
Thanks, rdback, for starting this thread. It will be just the thing to add some spice and color to our wintertime blues. That is so many peppers. And it’s only “his,” not “hers.” Wow!
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Post by rdback on Oct 16, 2022 10:35:19 GMT -6
Here's a photo of some of the "Her" peppers, lol. Most are c.Annuums, which tend to ripen earlier than the hotter peppers, c.Chinense. Hopefully you can read the variety names when you enlarge the photo.
Now, truth be known, I can't really taste the heat in sweet to mildly spicy peppers. I start tasting the heat at probably a cayenne or serrano. I might get a tingle out of some of the spicier jalapenos, but not usually. So, my review of "sweet" peppers may not be too reliable, lol. Therefore, I'll use her opinions of them.
Antonia P. Rhomedia - Sweet pepper. Thick-walled. A favorite we've grown since 2008. Nice, sweet, moist. Mildly spicy.
Wincaf Orange - Sweet pepper. Thick-walled. Originates from a pepper I picked up from a produce-sharing table in the cafeteria of the Winchester Hospital, lol. Hence, the name. It was a small, round pepper - about ping-pong ball sized. The plants from those seeds produced fruit like the one shown. This is the second year we've grown it. Nice pepper.
Biker Billy Jalapeno - Commercial seed from Burpee. One of the few hybrids I grow. My favorite jalapeno. Nice large fruit with thick walls and great flavor. Spicy. I can taste this one. Makes great poppers, or an excellent sriracha sauce.
Prairie Spice - New to us this year, from Bunny Hop Seeds. Medium thick walls, sweet with zingy heat. Great to cook with or make salsa. Nice pepper.
Dangler's Ghost - New to us this year. Very early, for a c.Chinense pepper. Blow your head off hot! Prolific. Not for the meek, lol. Main use is for powder or hot sauce.
XL Antep Aci Dolma - Medium thick walls, sweet with a little heat. Prolific. Another one that's great to cook with or make salsa. Nice pepper.
All of these are some of our favorites.
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Post by woodeye on Oct 16, 2022 12:03:47 GMT -6
Another group of fine pepper selections, rdback. The descriptions (warnings) are much appreciated! I could most likely handle the heat on some of these. Of all the jalapeño varieties I have grown, I have yet to ever grow the Biker Billy. But with your recommendation, I will give it a try...
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Post by chrysanthemum on Oct 16, 2022 14:20:29 GMT -6
More beautiful peppers, rdback. I am confused, however, as to why “her” peppers include a blow-your-head-off hot pepper. I notice that most of her peppers seem to have heat to them. Somehow I got the impression that they were sweet peppers.
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Post by rdback on Oct 17, 2022 8:58:03 GMT -6
The whole "His" and "Her" thing was more of a tongue-and-cheek thing by me. My bad. In actuality, it's more along the lines of what she is able to process, based on capsaisin levels. This roughly equates to "sweet" peppers and "hot" peppers.
The photo is simply of the peppers we picked that day. The Dangler's Ghost were ripe, therefore they were picked (and processed later by me). As far as the rest being "hot"...I think all peppers, except grocery store bells, have some level of "heat". As to the ones pictured, I'd say if you can handle a jalapeno, you'd enjoy all of these varieties.
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Post by heavyhitterokra on Oct 17, 2022 10:56:15 GMT -6
rdback,
I'm glad you quantified that HERS thing. I thought 'HERS' might have stood for High Error Ratio of Seller, as in Walmart and Lowes constantly mislabeling pepper plants, either that or a few of their more evil customers swapping Bell Pepper plants for Habanero in the 36 plant grow trays.
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Post by chrysanthemum on Oct 17, 2022 21:16:49 GMT -6
The whole "His" and "Her" thing was more of a tongue-and-cheek thing by me. My bad. In actuality, it's more along the lines of what she is able to process, based on capsaisin levels. This roughly equates to "sweet" peppers and "hot" peppers.
The photo is simply of the peppers we picked that day. The Dangler's Ghost were ripe, therefore they were picked (and processed later by me). As far as the rest being "hot"...I think all peppers, except grocery store bells, have some level of "heat". As to the ones pictured, I'd say if you can handle a jalapeno, you'd enjoy all of these varieties.
That makes me feel a little better. Jalapeño heat is just fine by me, but I don’t aspire to the super hots.
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Post by heavyhitterokra on Oct 18, 2022 18:08:33 GMT -6
rdback,
I can't taste pepper heat either. If my lips and my guts burn after I eat one, I know it must have been hot. Oddly, I think the hot taste of peppers is probably mostly smell. I lost my sense of smell back in 2013. My sense of 'taste' went with it. I can't even smell or taste crushed garlic. I still enjoy making and eating sriracha though. I can taste the salt and the vinegar, plus it has a warming effect on my gizzard.
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Post by rdback on Oct 20, 2022 6:49:04 GMT -6
Since we've been talking about green tomatoes....
Here's a tomato called Big Beef OP. It's supposed to be a stabilized version of Big Beef (F1) hybrid. Problem is....it's not. Big Beef is a large, RED beefsteak. This is a green-when-ripe (GWR) tomato. I emailed pics to the seed-seller and they confirmed it's NOT Big Beef OP. They said it must have gotten mixed up with one of my GWR tomatoes. Problem is, I haven't grown a GWR in 15 years because I don't care for them lol. Anyway, for an unknown GWR, this one is pretty good! lol
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Post by hmoosek on Oct 20, 2022 8:50:10 GMT -6
I’m a picky ol’ codger. I don’t mind the pepper heat. I use them in their fresh state to cook with, but I’m not big on taking a raw pepper and eating it…Unless it’s chopped up with some cilantro and onions. I don’t like anything pickled cause the smell and taste of vinegar make me sick.
I don’t like green tomatoes. In fact, I don’t like raw tomatoes, but love them once cooked. I can even eat them cold as long as they’ve been cooked. I just have to get rid of that raw taste.
Corn is a different story, I can yank an ear off the stalk, shuck it and eat it like a Coon.
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Post by rdback on Oct 21, 2022 7:54:16 GMT -6
And here's the original Big Beef F1. Nice beefsteak slicer. Good flavor. Average production.
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