I just planted my peppers yesterday
Serrano and the hot Greek pepperoncini.
Planted in same containers are...
Basil in one and dill in the other.
The other container has nothing but raw peanuts in it I bought from the store.
They may not do anything but I bet they will because they have before.
Just needed to get the weeds out and soil fluffed up.
Store bought green onions from a few years ago still thriving even with neglect.
They are bolting as we speak.
The critters love the flowers and so do I.

worth1 wrote: ↑Sun Mar 27, 2022 11:03 am I just planted my peppers yesterday
Serrano and the hot Greek pepperoncini.
Planted in same containers are...
Basil in one and dill in the other.
The other container has nothing but raw peanuts in it I bought from the store.
They may not do anything but I bet they will because they have before.
Just needed to get the weeds out and soil fluffed up.
Store bought green onions from a few years ago still thriving even with neglect.
They are bolting as we speak.
The critters love the flowers and so do I.

Peanuts. Do you have tree rats (squirrels), there?

Tormato wrote: ↑Sun Mar 27, 2022 11:14 am

worth1 wrote: ↑Sun Mar 27, 2022 11:03 am I just planted my peppers yesterday
Serrano and the hot Greek pepperoncini.
Planted in same containers are...
Basil in one and dill in the other.
The other container has nothing but raw peanuts in it I bought from the store.
They may not do anything but I bet they will because they have before.
Just needed to get the weeds out and soil fluffed up.
Store bought green onions from a few years ago still thriving even with neglect.
They are bolting as we speak.
The critters love the flowers and so do I.

Peanuts. Do you have tree rats (squirrels), there?

Lots of chicken of the trees.
I also have a pellet rifle and will eat the darn things.

They start digging the harvest about a 1 to 2 weeks before the gardener does.

Oh and I'm also in competition with a giant bird that carries a squirrel off occasionally.
The nest is in the back yard.

I wish I could eat them here, but I can't, since there is no telling what they have eaten in neighboring yards.

I won't be surprised if I come home to a sprouted peanut.

It's that time of year.
Plants for sale.
They had ghost pepper plants so I got two of them to add to the collection.

What do people do with super hot peppers? I can’t understand them, but that doesn’t mean they are worthless. I want understand them and want to know what is being done with them or are they more about the botanical interest and appeal for a collector? Are there really foods and recipes that absolutely benefit from having a million plus scoville peppers as part of the ingredient list? Or are there folks that are super masochists and nothing but extreme mouth discomfort will work for them?

Help me understand!

karstopography wrote: ↑Fri Apr 01, 2022 3:55 pm What do people do with super hot peppers? I can’t understand them, but that doesn’t mean they are worthless. I want understand them and want to know what is being done with them or are they more about the botanical interest and appeal for a collector? Are there really foods and recipes that absolutely benefit from having a million plus scoville peppers as part of the ingredient list? Or are there folks that are super masochists and nothing but extreme mouth discomfort will work for them?

Help me understand!

When I don't want over powering pepper flavor I use them in small quantities just for the heat.
I ferment them to make sauce.
The final sauce consists of lime juice sugar citric acid and the fermented peppers.
Just a dab kicks up many dishes.
A few drops in Duke's mayonnaise on a hamburger or a bowl of beans.
Maybe a taco.
I use it in my tamales.
Everyone that has had my sauces loves them.
It has nothing to do with bravado pepper eating.
Not bragging but you can't get anything like it from the store.

karstopography wrote: ↑Fri Apr 01, 2022 3:55 pm What do people do with super hot peppers? I can’t understand them, but that doesn’t mean they are worthless. I want understand them and want to know what is being done with them or are they more about the botanical interest and appeal for a collector? Are there really foods and recipes that absolutely benefit from having a million plus scoville peppers as part of the ingredient list? Or are there folks that are super masochists and nothing but extreme mouth discomfort will work for them?

Help me understand!

I'm with you on this. I know some people who plant (and eat) Ghost peppers, habeneros, etc. but never understood why either. I like spicy hot foods but there's a limit.

A few years ago, I won the Sheppard AFB chili cookoff for best hot and medium hot chili. One other contestant (our Group First Shirt) also had his entry for the hot chili. He added a frickin' 'handful of ground up ghost peppers to his gallon chili pot. Our judges (4 Colonels in our group) literally died trying just one teaspoon of his chili. Afterwards, to our amazement, we watched the first shirt polish off a huge bowl of his chili.

One other contestant actually had the 16 Million Scoville liquid spice. It came in 1-2 gram bottle. The instructions for the bottle had the user wear protective gloves and a face shield when inserting a toothpick into the bottle to barely touch the liquid, then remove, recap, and dip once in a pot of chili. The rest of us were too terrified to even try his bowl of nitroglycerin chili.

worth1 wrote: ↑Fri Apr 01, 2022 3:00 pm It's that time of year.
Plants for sale.
They had ghost pepper plants so I got two of them to add to the collection.

Anyone who can consume ghost peppers in any form has my respect.

Do you literally have to wear gloves when handling these peppers?

Wildcat82 wrote: ↑Sat Apr 02, 2022 4:19 pm

worth1 wrote: ↑Fri Apr 01, 2022 3:00 pm It's that time of year.
Plants for sale.
They had ghost pepper plants so I got two of them to add to the collection.

Anyone who can consume ghost peppers in any form has my respect.

Do you literally have to wear gloves when handling these peppers?

I don't wear gloves when handling the peppers but I'm an idiot.
I do wear safety glasses.
And I make sure I'm well drained.
When fermenting i don't cut them up anyway.
They go in the jar and get crushed a little with a wood pestle.

I have a rather large amount of cedar elm seeds in the tubs but I've learned what they look like right after sprouting.
Looking closely I see what I believe to be basil sprouting just from experience knowing what it looks like.

@worth1 I happen to have some basil sprouting out in the garden.

karstopography wrote: ↑Sat Apr 02, 2022 11:35 pm 956C833C-906B-41AA-9E4B-9D5891E681D5.jpeg@worth1 I happen to have some basil sprouting out in the garden.

That's what mine looks like too.
I hope this year i have the good sense to thin them out.

I probed around and the peanuts are sprouting.
Don't really expect to harvest peanuts, I just think the plants are pretty.

Might have a dill seed sprouting.
The only luck I've ever had with dill the grasshoppers ate it all up.
The stuff was literally covered with them.

KOW, I'm lucky I don't have problems with grasshoppers here, like many places do. And I just planted some today, for the caterpillars! I don't mind feeling them.

pepperhead212 wrote: ↑Mon Apr 04, 2022 7:05 pm KOW, I'm lucky I don't have problems with grasshoppers here, like many places do. And I just planted some today, for the caterpillars! I don't mind feeling them.

The grasshoppers are more out in the rural areas with open fields.
There they can be really sickening there are so many.

Definitely have dill sprouting.
I even tossed some in my never-ending green onion container and they are sprouting.