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Post by rdback on Dec 16, 2022 10:22:27 GMT -6
...and to follow up with
Wisconsin 55 Gold
This is actually a sport, found in a field of red Wisconsin 55 tomatoes in the 50's by Dr. Robert Raabe. He continued to grow Wisconsin 55 Gold for 50 years, just because he liked it. One of his students at UC Berkeley, a SSE member, asked for seeds and grew it out. It was introduced to the "world" in the early 2000's. Again, a new-to-me tomato with average production and nice flavor. I'll probably grow it again sometime. (looks like I only have one photo. I'll do better next time)
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Post by woodeye on Dec 16, 2022 17:38:13 GMT -6
That is a fine looking tomato, Mr. Rick. I really like the way it is deep bodied like that. Can you remember if it had a huge core?
The shape of it reminds me of a Big Beef, and I always liked them because they have a small core...
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Post by rdback on Dec 18, 2022 8:52:14 GMT -6
That is a fine looking tomato, Mr. Rick. I really like the way it is deep bodied like that. Can you remember if it had a huge core?
The shape of it reminds me of a Big Beef, and I always liked them because they have a small core... Yes, the shape and size of Wisconsin 55 Gold are similar to Big Beef, but there is a fairly significant core, as I recall. However, it didn't stop me from "eating the whole thing", as they say, lol.
After thinking about it, I'd say there's probably better yellow/orange/gold tomatoes out there, but WI 55 Gold is still a good tomato overall.
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Post by chrysanthemum on Dec 19, 2022 8:33:28 GMT -6
I’m curious, is there a significant difference in flavor between the red Wisconsin 55 and the Wisconsin 55 Gold sport?
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Post by rdback on Dec 20, 2022 10:45:39 GMT -6
I’m curious, is there a significant difference in flavor between the red Wisconsin 55 and the Wisconsin 55 Gold sport? I'd say no, not really. They both have that typical heirloom-type flavor, with a good balance of acidity and sweetness. The Gold may have a little more subtle, or muted, flavor but still good. I'd like to see both of them a little more productive, but I say that about most tomatoes. I like tomatoes, lol.
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Post by rdback on Dec 20, 2022 13:27:45 GMT -6
Jalapenos
I grew three varieties this year. I knew which was which when I saved seeds, but to be honest, I'm not sure which is which anymore. So, in no particular order, here's Zapotec, Craig's Grande and Biker Billy (F1). They are now all called sriracha!
chop
mix
ferment
cook
food mill
re-heat
bottle
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Post by woodeye on Dec 20, 2022 17:27:15 GMT -6
Excellent step-by-step, Mr. Rick! I trust that you will not be offended by the addition of a new sub-title to your resume, a Pepper-Meister©®. The results look outstanding, great job!
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Post by heavyhitterokra on Dec 21, 2022 21:16:40 GMT -6
Wow! Rick, what beautiful sauce!
Great job, and thanks, for posting all the photos too.
My son and I chopped up 18 pounds of Jalapenos this Fall, 14 pounds were for making sriracha, the other 4 pounds were for pickling pepper slices, but all of ours were green. The red sauce sure looks more appetizing. The green jalapenos made a lot hotter sauce than the red ones did last year. I liked the flavor of the red sauce a lot better.
Once again, thanks for sharing that.
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Post by rdback on Dec 26, 2022 9:18:42 GMT -6
Olga's Round Yellow Chicken
This tomato is Olga's Round Yellow Chicken. This is an heirloom from Siberia. Now I agree, it is round. But. it's NOT yellow (it's orange) and I have no idea what it's got to do with a chicken, lol. But, checking around, this is what it's supposed to look like. Good flavor. Nice tomato!
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Post by rdback on Dec 30, 2022 10:52:14 GMT -6
Ghostly Jalapeno, Orange First time growing these. This variety is a cross between the bhut jolokia and jalapeno, and is available commercially. They look rather menacing, have thin walls, good heat, and prolific production. There's definitely heat in these pods. Not what I'd call ghost heat, but certainly more than a jalapeno. The heat diminishes pretty quickly though. Nice pepper. I actually turned these into a rather spicy sriracha as well. Probably would make a good powder also. (There's hmoosek's knife again,lol)
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Post by heavyhitterokra on Dec 30, 2022 16:07:09 GMT -6
Rdback,
Those look pretty doggone hot!
I'll bet if I added one of those Ghostly Orange Jalapenos to my Sneaky Dog, it would get a lot better mileage at the Christmas party. When I make it out of plain jalapenos, it disappears pretty fast.
All those tomato photos and pepper photos give me a hankering for some homemade pico de gallo.
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Post by macmex on Dec 31, 2022 7:23:40 GMT -6
Interesting: Those two peppers are from very different species which can, but seldom do, cross. Looks a lot like Ají Yellow #2/Murupi Amarella. Hope it has similar flavor! They look wonderful!
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Post by chrysanthemum on Dec 31, 2022 10:22:42 GMT -6
hmoosek, what’s the story with the knife, if you don’t mind my asking?
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Post by FrostyTurnip on Dec 31, 2022 13:43:03 GMT -6
Beautiful harvest, Rick. Those Russian tomatoes usually will set late (or early). Did you find that to be true with this Olga’s?
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Post by chrysanthemum on Dec 31, 2022 15:03:09 GMT -6
It’s rdback who has mentioned the knife. I think it appeared in the second post on page 4 of this thread, then just six or seven posts up from this one in photo of the tomatoes and the peppers. It just peaked my curiosity.
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