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This year, I am finally having a spectacular pepper growing year. That is, except for an extremely annoying infestation of stink bugs. Garden Safe pesticide spray works pretty well for the bugs that I can spray, but it's hard to go over the plants well enough to hit both sides of each and...

This week, I sampled a quarter of the first ripe dorset naga pepper that one of my plants produced. I only had a quarter of it because of two reasons: I didn't know what to expect, and I was sharing it with three other guys in my office. The flavor was relatively mild, as far as my experience...

Dorset 1: Dorset 2: Venezuelan Sweet Habanero: Fatalii 1: Fatalii 2: Datil (Still with leaf curl somehow!): Compare to the photos of my previous thread from 3 days short of a month ago.

Here are the peppers that I am growing in 32 quart, 16" pots on my deck. I am using Happy Frog organic potting mix and lobster compost. I use a foliar spray of epsom salt every other week and I water with organic fish fertilizer every other week (alternating with the epsom salt). Datil (I...

I made my first cracker style pizza today. No, it's not a racial slur for "white people pizza" in case any of you were wondering! My first attempt was not too bad, but I would have liked the crust to be done a bit more, and I would have preferred to have the cheese and sauce "homogenize" a...

I have been wondering what would happen if I used "wild" beer yeast in my pizza dough. So I took the dregs from a beer fermented entirely with 2 strains of Brettanomyces yeast (claussenii and bruxellensis) and mixed up my usual batch of pizza dough. Instead of using regular yeast, I included...

Hey Everybody, I decided to experiment with some veggie toppings for today's pizza. I used artichoke hearts, roasted red peppers, red onion, sauteed fresh spinach, sauteed portabella mushroom, and kalamata olives. Here are some pictures so you know what I'm workin' with: Ready for the oven...

As promised, here are the pictures of my latest obsession: Pressing out the dough: Low-moisture part skim mozzarella just grated: After hand tossing and on the peel, ready for topping: Sauce:

As someone who comes from southeast Pennsylvania, pizza is pretty important to me. I might offend some people, but since I moved to Maryland, I have found myself in a pizza wasteland. I have found a couple of places that make acceptable pies, but most places are in a sad state of affairs as...

Hey Everybody, Since things have been cooling down a bit in Maryland, my peppers have been ripening at a rapid rate. Starting from the bottom left and going clockwise, we have: Tabasco, Datil, Peach Hab, Fatalii, and Tobago Seasoning

Today I noticed that a lot of leaves disappeared on my blight-ravaged tomato plants. Yesterday they were there; today they were gone. I thought that there must be a horn worm on the plant somewhere to cause that kind of damage so quickly. The funny thing is, my tomato plants are in pots on my...

Hey All, I made some sauce this weekend. The ingredients are: 2 lbs of peach habanero, tobago seasoning, datil, and fatalii pineapple mango lime juice vinegar salt I didn't seed these, because I wasn't too concerned with the amount of seeds in chinense peppers. Some may disagree, but I...

This is pretty handy to have around. It lists the yeast from Wyeast and White Labs with descriptions for each strain. Then it cross-references the two: http://www.mrmalty.com/yeast.htm mrmalty has some great resources!

At work today I brought two Fatalii peppers in, and I wasn't sure if I was going to eat one or not. Well, my coworker offered to eat the first half-inch at the blossom end, and when he decided not to eat it, I just ate the rest. It was interesting - way less fleshy than the peach habaneros I...

The very best way to make a starter is with a stir plate that provides both continuous agitation and continuous aeration. Normally these things run up into the hundred dollar range, but a friend of mine put me on to a much more affordable solution: http://www.stirplates.com/stirplate.htm If...

Hello all. I've been putting my reservations in for my plants for next year, and I have decided to grow some super-hot variety. I have been going 'round and 'round trying to decide which would be the best variety for me to grow in five to seven gallon pots. I wanted to grow bhuts, but I have...

Here are some pictures from my potted deck garden: Twin datil: Datil with a lot of damage from aphids: Second year peach habanero producing like crazy: Tobago seasoning from top:

I am having issues with blight on my two tomato plants. It looks like a nearby tree is showing some signs of blight on the leaves (brown spots). Could this cause blight on nearby tomato plants? The tomato plants are on a deck that is only a couple feet from the tree's leaves. I notice that...

I have seen pictures representing the Naga Jolokia pepper. Some pictures display what I more commonly associate with the pepper: http://upload.wikimedia.org/wikipedia/commons/3/35/Naga_Jolokia_Peppers.jpg And other ones look quite different, as seen on this page...

I bought his Naga SoreAss and Jolokia 10 sauce today. I have never really reviewed a sauce before, but I will do my best with these. Naga Soreass: Ingredients - Red Savina, Naga Jolokia, vinegar, onion, tomatoes, lemon juice, garlic, salt, spices Consistency - medium, seems to be pourable...