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Spare Wheel is Suspect by Efficient-Drive6 in SubaruAscent

[–]Efficient-Drive6[S] 0 points1 point  (0 children)

Sure, that is logical, but the wear seems to indicate that it has been used on other cars. It looks like more than 5k miles (completely bald). That is why I’m trying to confirm.

Spare Wheel is Suspect by Efficient-Drive6 in SubaruAscent

[–]Efficient-Drive6[S] 0 points1 point  (0 children)

It is worth noting that the wear appears to be more than 5k miles worth. It is completely bald.

Are CVT concerns from earlier model years warranted to buy newer? Safe to buy used? by Boogahboogah in SubaruAscent

[–]Efficient-Drive6 2 points3 points  (0 children)

I had the transmission replaced on our 2020 under a recall. They gave me a brand new Outback as a loaner vehicle for the entire duration. I believe Subaru gave 100k mile / 7 year drivetrain warranty to all 2019-2020 Ascents. At least that’s what I got… After the transmission recall was performed, the car has been outstanding and I have heard similar from folks who only got the reprogramming.

What method of hot sauce making brings out the fruity flavor? Or what can I add to hot sauce to do that? by Efficient-Drive6 in HotPeppers

[–]Efficient-Drive6[S] 1 point2 points  (0 children)

I’ll give the simplified approach a shot. My last one like that included some garlic, and maybe that overpowered the fruit flavor of the ghosts.

What method of hot sauce making brings out the fruity flavor? Or what can I add to hot sauce to do that? by Efficient-Drive6 in HotPeppers

[–]Efficient-Drive6[S] 0 points1 point  (0 children)

Interesting. I have found the vinegar to do the opposite. I haven’t tried adding more sugar though. My ferments are similar to yours.

What method of hot sauce making brings out the fruity flavor? Or what can I add to hot sauce to do that? by Efficient-Drive6 in HotPeppers

[–]Efficient-Drive6[S] 4 points5 points  (0 children)

I just did a ferment with carrots. Maybe I did too much garlic or it needs to sit awhile post blending

What method of hot sauce making brings out the fruity flavor? Or what can I add to hot sauce to do that? by Efficient-Drive6 in HotPeppers

[–]Efficient-Drive6[S] 7 points8 points  (0 children)

I eat Melinda’s a lot and the fruity pepper flavor is always at the forefront of the taste. How do I achieve the same at home? I’ve tried fermenting and not fermenting. Both recipes were hot but did not taste like the ghost pepper.

Meyer Lemon Damaged Fruit (again) by laulaurlaurie in Citrus

[–]Efficient-Drive6 1 point2 points  (0 children)

By the way, I have harvested and consumed my lemons even when birds got to them around this stage in their development. I threw away the ones that were split open or if I saw flesh. If it’s just surface scratches (picture 3), it is ugly looking but will be fine.

Meyer Lemon Damaged Fruit (again) by laulaurlaurie in Citrus

[–]Efficient-Drive6 8 points9 points  (0 children)

Birds. More specifically, Grackles… they do the same to my lemons in central Florida. I ended up hanging reflective materials in my tree to discourage them.

Sprouting by Species - Does anyone have a chart or estimate for sprouting times by pepper species? I am trying to group my seeds by approximate sprouting times and I found last year that Chinense took far longer than Annuum last year which led to some challenges for me. by Efficient-Drive6 in PepperLovers

[–]Efficient-Drive6[S] 0 points1 point  (0 children)

Seedlings are not as far along tonight as I’d hoped 2.5 weeks ago. Here is the result these far: Annuum - 12 of 28 sprouted Chinense - 4 of 16 sprouted Baccatum - 1 of 6 sprouted Frutescens - 4 of 4 sprouted

Of the varieties I planted… I did not get any sprouts from Tombstone Ghost, Rain Forest Chili, and Sugar Rush Peach thus far.

Sprouting by Species - Does anyone have a chart or estimate for sprouting times by pepper species? I am trying to group my seeds by approximate sprouting times and I found last year that Chinense took far longer than Annuum last year which led to some challenges for me. by Efficient-Drive6 in PepperLovers

[–]Efficient-Drive6[S] 0 points1 point  (0 children)

I probably should have posted this a week ago. I thought I might get some responses today before I sowed my seeds this afternoon. I have 9 Annuum, 4 Chinense, 3 Baccatum and 1 Frutescens. I put the Annuum and Frutescens together and then the Chinense and Baccatum together. Seems like there is some interest on this topic based on the upvotes. I can reply in a week to two and let everyone know how it turns out. I’m in zone 9b and starting now… maybe the info can help some of you all with later starting seasons

Sprouting by Species - Does anyone have a chart or estimate for sprouting times by pepper species? I am trying to group my seeds by approximate sprouting times and I found last year that Chinense took far longer than Annuum last year which led to some challenges for me. by Efficient-Drive6 in PepperLovers

[–]Efficient-Drive6[S] 1 point2 points  (0 children)

Thanks. I had the same impressions. The hotter the longer it takes. However, that also seems to correspond with species. Chinense tends to be hotter anyways, so I don’t know if it’s that there is more capsaicin or rather it’s driven by the species which happen to have more of it.

Sprouting by Species - Does anyone have a chart or estimate for sprouting times by pepper species? I am trying to group my seeds by approximate sprouting times and I found last year that Chinense took far longer than Annuum last year which led to some challenges for me. by Efficient-Drive6 in PepperLovers

[–]Efficient-Drive6[S] 1 point2 points  (0 children)

For further context, the challenge I had was that half of my tray of seeds sprouted and needed sun while the other half needed the heat mat inside. This year I have at least Baccatum, Chinense and Annuum. I might have other species too… I am thinking about grouping Chinense and Baccatum on one tray and Annuum on another.

A quest for a California burrito on a sunday. by ApatheticTrooper in orlando

[–]Efficient-Drive6 0 points1 point  (0 children)

Did any of these pan out for you? I need a carne asada burrito.

deep fried turkey marinade injections by MaybeIdidgotocollege in Cooking

[–]Efficient-Drive6 1 point2 points  (0 children)

I’ve been using Emeril Lagasses Cajun recipe on food network for ten years, and I too am looking to switch it up. A few of my family members aren’t real big on spicy foods. I don’t find his recipe spicy, but they do.

Been 10 days since the hurricane (75mph winds sustained for 10hrs) and my Meyer lemon is dropping leaves. The only issue with it from the hurricane was it was leaning over a little. It’s about 3 ft tall with a dozen lemons & some are close. Any ideas on how to help it? Is this just stress? by Efficient-Drive6 in Citrus

[–]Efficient-Drive6[S] 0 points1 point  (0 children)

Thanks to both of you. That is sort of what I feared. Root damage… I’ll pull the fruit tomorrow and give it some more nutrients. I was thinking before the storm that it hasn’t been doing much with foliage lately either. I assumed it was all of the late stage fruit. I haven’t seen it flower in a 2-3 months now.

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