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Post by GMB54-120 on Dec 16, 2018 23:37:00 GMT -5
Thanks, this is extremely mild btw and the flavor of aji panca is rather hard to describe. Super good pepper powder or paste for beans but they literally take all summer to ripen.
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Post by GMB54-120 on Jan 28, 2019 11:50:23 GMT -5
Seco de pollo with cilantro and dried potatoes. Another Peruvian inspired dish with a touch of mild Hatch chile salsa. Pretty close to a white chicken chili. Just leave out the beans and use potato instead. Added some Aleppo powder at serving.  |
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Post by dennis on Jan 28, 2019 12:44:49 GMT -5
You should make these dishes and sell them in survival kits. Looks really good.
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Post by GMB54-120 on Jan 28, 2019 13:06:37 GMT -5
You can buy the dried potatoes at "prepper" outlets. I think even Costco carries them online but thats not what i get. What i get are a common Peruvian item called papas seca. A 14oz bag is around $2.50. Give them a quick rinse or 2 in cold water then cover them in hot water for 1-2 hours. After that just add them to any stew or soup. They will still suck up some of the stock so you might need to make adjustments. Seco de pollo translates into dry chicken but that is not really a dry dish. Same for seco de res or seco de carne. Its a stewed dish. Normally what i made uses regular yellow potatoes. A similar dish made with pork uses papas seca. Its called Carapulcra. These are the ones i get at our International market. Any large Latino market should have them too. |
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Post by GMB54-120 on Feb 18, 2019 17:06:18 GMT -5
Man this stuff burns. If you like semi sweet extreme heat its a must try. Superb on chicken. Its about $11 on Amazon.  |
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Post by GMB54-120 on Apr 9, 2019 10:27:59 GMT -5
And it begins again Couple red rocotos i started late last year...REAL pain to get pods from these in our summer heat  Giant Brown Ghost pepper crossbreed...SUPER freaking hot variety  Sugar Rush Peach...very sweet but hot baccatum. They wnet in starter pots a couple days ago.  Couple kinds of Scotch Bonnets. Both yellows Trenton Farmers Market aka TFMs  Papa Dreadie....A really outstanding Scotch Bonnet  Landrace jalapeno from Mexico called Zapotec  Aji Panca seasoning pepper from Peru....really mild but not heatless  |
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Post by deadeye on Apr 9, 2019 13:46:42 GMT -5
are you starting all these from seed? if so where are you getting the seeds- I know its too late for me this year but hopefully next! tia!
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Post by GMB54-120 on Apr 9, 2019 22:07:48 GMT -5
Those are all from seeds. Some i bought at Refining Fire Chiles and the rest are mine from last year.
You can by nice seedlings from
Juanitos Peppers in Ok....6 plants are $30 shipped (very limited selection but he has some scorchers)
Lawrence Family Farms in Illinois....he will have a list in a couple more days. He grows certified organic
Chileplants.com aka Cross Country Nurseries (Massive selection)
Currently i got 12 more seedlings coming. 6 from CCN and 6 from Juanitos. Mostly REALLY freaking hot peppers.
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Post by GMB54-120 on Apr 10, 2019 11:52:30 GMT -5
BTW go to www.chileplants.com and look over the selection. Ive got lots of seeds im willing to share. I might have something you see on their list. I will have pods out the wazoo starting mid to late July and really cranking by mid August. A USPS small flat rate sample box would be around $15 shipped and you can keep the seeds from the pods you like. Some i got growing though wont fit in them small boxes. All the really hot stuff will fit but you wont get things like big NuMex or bell type peppers in one. |
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Post by deadeye on Apr 10, 2019 16:44:23 GMT -5
BTW go to www.chileplants.com and look over the selection. Ive got lots of seeds im willing to share. I might have something you see on their list. I will have pods out the wazoo starting mid to late July and really cranking by mid August. A USPS small flat rate sample box would be around $15 shipped and you can keep the seeds from the pods you like. Some i got growing though wont fit in them small boxes. All the really hot stuff will fit but you wont get things like big NuMex or bell type peppers in one. gm- I thank you for your offer,just may take you up on late summer pods for sampling.
for me on the extra hots I have plenty ground & frozen in ball jars which I use mostly in heating the salsa for canning.
this year laying off a bit due to hectic schedule but will order just a few plants just to experiment a little.
Looking back on your pepper pics-the Turkish bell & brazian starfish look interesting.
I did take a couple of looks at the www.chileplants.com..... very very impressive website with a lot of valuable info regarding fertilizer,how to,tomatoes etc-will spend some more time there later-thx! for sharing.
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Post by GMB54-120 on Apr 10, 2019 22:10:13 GMT -5
Both the Turkish bell (Antep Aci Dolma) and the Brazilian Starfish are excellent. The starfish seeds and plants are easy to find. The Antep can be a pain to find though. My favorite thing to do with the B Starfish is slice off the mild parts away from the seeds and add slivers of it to tuna or chicken salad. Good in cukes and onions too. Not much heat if you avoid the center with the seeds. Never seen Antep seedlings but its a easy pepper to grow from seeds. My starfish last year came from Chileplants.com The Antep seeds came from Chilli-seedz in Australia. I will have something slightly similar to starfish this year called Bolsa De Dulce.
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Post by GMB54-120 on Apr 11, 2019 10:47:22 GMT -5
This is something i made last year. I love cukes and onions. This is a variation using West Indian Burr Gherkins (from Baker Creek aka rareseeds)and my Braz Starfish. Them gherkins are crazy easy to grow but they like it warm to germinate seeds. Bugs left them alone and i had no disease or mildew on any plant in years of growing them. www.rareseeds.com/west-india-burr-gherkins-cucumber/Pretty much anyone can handle this. Almost no heat at all. My Starfish were very sweet for a "hot pepper". Probably one of the best tasting peppers for eating fresh.  |
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Post by GMB54-120 on Apr 19, 2019 10:49:55 GMT -5
Whipped up some white chili yesterday. Man did it hit the spot. Used a mix of 3/4 canary beans and 1/4 great white. Both dry and soaked overnight. Cooked in turkey neck stock.  Added a little cheese and a dash or two of homemade ghost pepper sauce.  |
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Post by GMB54-120 on May 29, 2019 10:19:07 GMT -5
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Post by dennis on May 29, 2019 10:28:01 GMT -5
You surely have a green thumb. Lookin' good. I didn't plant anything this year with 2 carpal cubital surgeries and sold and bought another house so we will be moving around mid July. Looks like I'll be buying produce from the Amish this year.
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Post by GMB54-120 on May 29, 2019 15:35:47 GMT -5
Thanks but i got several that are struggling. My bonnets for example were much nicer last year. Its a real trick to getting rocotos to produce here. They dont like hot humid nights so i started them very late last year for this year. Last year i only got a couple ripe pods even though the plants were beautiful. The one mini red rocoto is loaded with flowers so once they set pods im safe unless it dont happen until July. Once it gets hot/humid at night it will just drop the flowers. That aji oro is supposed to be a hot climate rocoto. Hopefully it hangs in there.
We have been getting pounded with some heavy rains and peppers dont like the soil to stay wet all the time. Fabric pots help a ton and it shows in the pics. Pretty much anything in a 7gal fabric pot looks ok or better.
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Post by GMB54-120 on May 29, 2019 17:38:46 GMT -5
Black bean stew....very similar to Brazilian Feijoada. I really like some pork belly in it but havent seen any good meaty pieces at the local markets sooooooooooooo. 3lbs Pork riblets in the smoker for a couple hours.   A couple large links of Green Ridge Farms smoked sausage (browned).  Big ole onion and a stalk of celery softened for when the ribs are ready to simmer.  Chicken stock i just made  And here is where mine differs the most from classic feijoada....I like some heat in mine. Its typically very mild. I also use some black lentils in the seasoning as a thickener. Grind it all up together. 1 dried scotch bonnet and several seasoning peppers from Trinidad. The seasoning peppers are virtually heatless. The panca powder has very little heat too. Cumin seed, coriander seed, granulated garlic and a couple of bay leaves round out the spices. |
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Post by joelmoney on May 29, 2019 17:42:14 GMT -5
That looks fantastic.
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Post by dennis on May 29, 2019 19:03:01 GMT -5
It's just pure cruelty posting pics of such good looking food for us hungry folks to drool over.
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Post by GMB54-120 on May 29, 2019 21:50:11 GMT -5
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