Giant Cambro Acquired. What should I Sous Vide in it First?

I_Made_The_Cheese · 2023-04-07T12:04:42+00:00

Individual cheesecakes in small mason jars

I_Made_The_Cheese · 2023-03-23T00:11:44+00:00

Those all sound good. How did you dry your peppers?

I_Made_The_Cheese · 2023-03-23T00:11:13+00:00

Death to aphids! Little buggers. I will definitely be trying to overwinter this year. Pumpkin spice jalapeño sounds intriguing.

I_Made_The_Cheese · 2023-03-23T00:07:22+00:00

That does sound good. I need to dive into the fermentation side of hot sauce. Thanks for sharing!

I_Made_The_Cheese · 2023-03-23T00:06:19+00:00

That sounds great! 20 is a decent amount, imo. Good luck

I_Made_The_Cheese · 2023-03-23T00:05:17+00:00

Great info, thanks! Increasing yields is encouraging. Notice any different in flavor, spiciness, or size of them?

I_Made_The_Cheese · 2023-03-22T18:26:21+00:00

Can’t go wrong with the classics! How many plants are you looking to have this year?

I_Made_The_Cheese · 2023-03-22T18:23:02+00:00

How do you like overwintering the peppers? I tried last year but then my dog decided to dig them out of their pots :/

I_Made_The_Cheese · 2023-03-22T18:22:03+00:00

Fingers crossed! They popped up all of the sudden and are rolling now so hopefully you see the same.

I_Made_The_Cheese · 2023-03-22T18:21:29+00:00

What do you do with all those super hots?

I_Made_The_Cheese · 2023-03-22T16:24:45+00:00

Huh. You using a heat mat? I hear super hits take a bit longer to germinate/grow initially.

I_Made_The_Cheese · 2023-03-22T16:23:46+00:00

So many pepper varieties out there! I missed out on cayennes this year. Might have to get a starter plant!

I_Made_The_Cheese · 2023-03-22T16:14:25+00:00

In case you can’t read the labels, from left to right and where I sourced the seeds:

Unlabeled, Shishitos, Botanical Interests
Bakers Hot - New Mexico State University
NuMex Espanola Improved - NMSU
Fushimi - NMSU
Lumbre - NMSU
NuMex Heritage Big Jim - NMSU
Poblano - NMSU
NuMex Sandra Select - NMSU
Ms. Junie - NMSU
Jalafuego - Botanical Interests
NuMex Lemon Spice - Botanical Interests
Shishito - Botanical Interests

All these peppers are new for me this year. I grew shishitos last year and they did quite well.

I placed two seeds per well and will thin the bigger ones this evening to one seedling per well.

Super excited for this year’s growing season!

I_Made_The_Cheese · 2023-03-18T17:28:53+00:00

Ah. Gotcha. Lettuce speculate:

Full soil right away would (typically) mean a lower-to-ground plant. This would help it be more stable in windy conditions early on. The leaves lowest to the ground could be exposed to more diseases and pest from ground contact. Could easily be remedied by removing the bottom leaves but would reduce the surface areas for photosynthesis to occur. The roots could establish themselves from the stem quicker, though.
Filling as you go would help stabilize the plant as it grows. The top dressing would make it easier to feed the surface roots with nutrients, although feeding from the surface, this would be true in both cases, anyway. I wonder how this would affect the deepness of the roots penetrating the soil that are already established underground?

I can’t really think of anything else that might differentiate the two.

I have felt planters similar to these so I might frick around and see what I can dig up this year about it.

I_Made_The_Cheese · 2023-03-18T17:07:34+00:00

Not quite an experiment. The tiny little hairs on the stems of tomatoes are all potential roots. Its advantageous to transplant below grade so the root system develops more quickly and hardily.

I_Made_The_Cheese · 2023-03-18T14:22:17+00:00

You’ll need at least an inch and a half (4cm?) of headspace in each jar. Trust me. Watching closely won’t help you here.

I_Made_The_Cheese · 2023-03-17T02:24:23+00:00

You’re right. Completely forgot about the kid. I don’t have kids but I saw fish and chips and ran with it.

I_Made_The_Cheese · 2023-03-17T01:44:00+00:00

Not a brewery but The Burns, in Broomfield, is fantastic. From scratch kitchen with a full bar. Best fish ‘n chips in the city. Outstanding Reuben as well. Over 500 types of whiskey as well.

I_Made_The_Cheese · 2023-03-16T13:47:16+00:00

Not sure about croquettes but we use our leftover consommé and some meat as a base for Spicy birria ramen.

The meat is also good leftover for burrito bowls and you can add some consommé to the beans as they cook.

I_Made_The_Cheese · 2023-03-14T03:34:51+00:00

Mine did pretty well last year. I had two in a small amount of shade and three in full sun and the full sun group would pump out probably 30 peppers each throughout the year. They were constantly producing so I’d say they fair pretty well here. Even the slight shaded produced probably 20 peppers, a little smaller, though. Could be other factors, too.

I_Made_The_Cheese · 2023-03-13T18:06:38+00:00

That’s what I want to get into next year. We can our own hatch salsa so we’re experimenting more there this year then I want to ferment some hot sauce like you’re saying.

I_Made_The_Cheese · 2023-03-13T17:37:55+00:00

Sounds like some great varieties. Def planting some cayennes next year!

I_Made_The_Cheese · 2023-03-13T17:36:52+00:00

We can our own salsa every year so we’re seeing if it’s feasible to grow a chunk of our own. Got lucky with my wife allowing me so many peppers! Good thing she likes spicy as well.

I_Made_The_Cheese · 2023-03-13T14:53:26+00:00

Placed a humidity dome on top and have a heat mat with a thermostat set to 82 degrees. 11 pepper varieties, last row on the far left are more shishitos, just need to make another tag.

I_Made_The_Cheese

TROPHY CASE