Try Turbo-1's Habanero Sauce - Hot Stuff!

[Evo]

Look here.

https://www.amazon.com/dp/B0001XLSGQ/?tag=pfamazon01-20

I bought a cheap flourescent fixture from the hardware store for a few dollars and some cheap wood and made a plant stand years ago.

 

[rhody]

Look here.

https://www.amazon.com/dp/B0001XLSGQ/?tag=pfamazon01-20

I bought a cheap flourescent fixture from the hardware store for a few dollars and some cheap wood and made a plant stand years ago.

Funny Evo,

I have a plant stand very similar to the one your posted. Having said that, I talked to a guy who sells plant growing accessories. If you want results like the one I posted in the video a few posts ago, you need some serious (photon and source of heat power), hehe... I am looking into a larger heat mat for my three remaining plants that are still flowering indoors. It seems like we will have a good data set to compare through next spring and summer, a bang for the plant growing buck study if you will. Everyone who grows these types of hot pepper(s), please report on your setups and growing methods. It should generate interesting discussion to be sure.

As I said before I am still weighing my options, I never take the cheap way or or the most expensive route, but find a medium priced compromise that works for most cases.

Rhody... out...

 

[Evo]

Look what just came in my e-mail... Obviously, I have not included the
vendor. I don't know if I should be shocked, insulted, envious. This offer
only lasts a limited time. Any opinions ? Would any of you buy these, and
at this price ?

http://img341.imageshack.us/img341/2729/salei.jpg

Rhody...

But, if someone wants one bad enough and doesn't know where else to find one... But that price should be per pound. (unless that price included shipping)

I'm so upset that I don't have that sunroom from my old place, it was all windows and plants loved it. I will have to add a grow light.

 

[rhody]

Here is the http://homeharvest.com/lightingmain.htm" on Hi-intensity, Metal Halide and High Pressure Sodium Grow lights:

Compact High Intensity Plant Grow Light Systems

High Intensity Discharge (HID) plant grow lights produce over 500% more light than regular incandescent grow bulbs using the same amount of electricity. These lights are so bright, not only can you use them for starting seeds and seedlings, you can actually GROW full size bedding plants, leafy greens, and fruiting vegetables like tomatoes and peppers. These compact fixtures by Hydrofarm® and Sunlight Supply® enable you to grow magnificent herb gardens, african violets, bonsai trees, cacti, succulents, orchids, tropicals, and most other plants as tall as 4 feet in height.

Metal halide (MH) grow lights are best for all-purpose growth, help keep plants short and compact, and provide the best color rendering. High pressure sodium (HPS) lamps work well for all-purpose growth, but are best for promoting fruiting and flowering in plants. Switchable, or convertible models allow growers to utilize each of these technologies using the same fixture.

These babies are 4000 watts three phase units and require hefty (an expensive) ballasts. The upside, reread the text in blue above, you can get mature plants without ever transplanting them, if you so choose.

I have been checking Craig's List for MH Lights and ballasts, no hits so far. I may try Flea Bay next.

Rhody...

 

[rhody]

Here are a couple of trays of peppers, the ones on the right are the evil ones, the Trinidad Scorpions. The tray on the left at the chocolate and ghost peppers.

Notice the ones on the left are getting leggy. I believe the four in front of the tray on the left are the chocolate ghosts. I tried as an experiment, to peel the second tier of leaf stems off of one of the chocolate ones to see if it would still grow and heal or hurt or kill the plant. I even use a tripod to get these pictures and would like some advice on getting better contrast, etc... I tried with and without flash and various camera settings, nothing produced sharp results.

I am pleased all four Trinidad Scorpion's came up. They sprouted three of four days apart and now the newer ones seem to be catching up with the others. I find that a bit odd.

Remember, my goal is to somehow get a tree like structure out of this. I will fertilize tomorrow and post new pictures if I see a growth spurt, they say you should only fertilize about once a week, so I am sticking with that for now.

Rhody...

http://img804.imageshack.us/img804/4783/babypeppers.jpg

P.S. Mature ghosts upstairs now under heat mat are doing fine, some leaves brown near edges, flowers and peppers still forming, at a slower pace. When I see flowers I put the fan on them during the day to help pollinate.

 

[Ms Music]

Does anyone live far enough south to have native tepins? (chiltepins, chilitepins, what ever they go by)

Thinking I need to get my heat mat out here soon and start my seeds, but will wait for tepins if anyone has some!

(oops, forgot this part)
Turbo, I read recently in another forum where a few people thought that orange habs had a chemical flavor, while the red habs were divine. I probably need to try the reds! Have you had the orange? If my memory serves me right, you said you grow red. But my memory serves no one.

 

[Borek]

Peter peppers:

I think they fail to rise up to expectation.

 

[Evo]

Peter peppers:

I think they fail to rise up to expectation.

Maybe add viagra to their water, although, I can see the resemblance.

 

[Borek]

No doubt there is some resemblance - but apparently pictures shown by sellers are either photoshopped, or peppers were selected from very large crop. I had about thirty or forty peppers - and they mostly looked like these two. One plant had crippled fruits, short and twisted. But they were not more phallic, they were just ugly looking.

 

[Evo]

Oh, they're rare. I may try my hand at them next year, but they're very hot.

The pepper is considered very rare, and its origin is unknown.[2][3]

http://en.wikipedia.org/wiki/Peter_pepper

 

[rhody]

No doubt there is some resemblance - but apparently pictures shown by sellers are either photoshopped, or peppers were selected from very large crop. I had about thirty or forty peppers - and they mostly looked like these two. One plant had crippled fruits, short and twisted. But they were not more phallic, they were just ugly looking.

Nice photo's Borek,

What background, lighting do you use ? More important what kind of camera do you use ? I saw your trip photo's earlier this year, some shots were stunning. Did you bounce the flash as well ?

Rhody...

 

[rhody]

Oh, they're rare. I may try my hand at them next year, but they're very hot.

http://en.wikipedia.org/wiki/Peter_pepper

Evo,

Have you tred a tiny morsel of a ghost pepper ?

Rhody...

 

[Borek]

What background, lighting do you use ?

Just a large (100cmx70cm) black paper for the background, combination of flashes for lightning.

More important what kind of camera do you use ?

EOS 7D, various lenses. We occasionally discuss our gear in the photography threads, and if you want to continue this discussion it will be better to move there.

Did you bounce the flash as well ?

Yes, but I am not sure about details of this particular shot. I simply don't remember. Two basic setups I am using are two side flashes bounced from the ceiling or two side flashes with umbrellas. Judging from the shadows it was the ceiling variant.

 

[rhody]

Thanks Borek, if I need more help I will continue discussion there.

Now, onto the ever escalating arms race in the war to produce ever hotter variants of the hottest peppers. The latest http://www.wfae.org/wfae/1_87_115.cfm?action=display&id=7968" : HP22B grown by Ed Currie of Rock Hill, South Carolina. It has been measured at 1.5 million scoville units but not independently verified by the Guinness Book of records.

But Calloway says Currie may be on to something trying to develop high-level capsaicin peppers for cancer research.

“The unique thing about Ed’s peppers[is that] as a generator of capsaicin they are much more efficient than other peppers,” Calloway says.

More capsaicin means more cancer-killing potential. Dr. Calloway has been helping Currie test the capsaicin in his peppers for a few years, and says he thinks Currie may indeed have the world’s hottest.

A pepper’s heat is measured in Scoville units. The one Ed has to beat, the Trinidad Scorpion “Butch T” from Australia, measures 1.4 million Scoville. Dr. Calloway says Ed’s Guinness pepper, on average, measures 1.5 million Scoville. For comparison, a regular jalapeño is somewhere in the neighborhood of 2,500-5,000 Scoville.

So, what happens when you eat such a hot pepper?

“Your heart will race, you’ll sweat,” Currie says. “You might shake, you might throw up. But once it gets into your blood stream and gets into your brain the capsaicin releases the same endorphins that narcotics do. So you get a euphoric feeling.”

Currie, a banker by day, says:

“After God, and then my wife - family, friends, peppers,” Currie says.

I have to hand it to him, he has the passion...

Rhody...

 

[rhody]

I am pretty sure I have a problem. I think I have ants in the dirt for my three indoor pepper plants, and I want to get rid of them without contaminating the plant and ruining the peppers. Any suggestions ? I could put ant food traps in them, and put the pots in a big pan and fill the pan with ant killer to keep them from escaping. I am looking for a natural way to rid myself of them for the winter. Ideas ?

Rhody...

 

[Ms Music]

It obviously depends on the type of ants, but since I had ant issues at my rental house (that one time set up residency in a pot) I will offer this bit of advice.

http://www.biconet.com/crawlers/terroant.html"

What I had are apparently called "odiferous house ants" or "pine ants", as when you pinch them they smell like pine. I had called a pest eliminator company after completely giving up, and they told me I didn't need them to spray, that I only needed the Terro. Works like a charm. No other trap had enticed these ants. But if it isn't the same ant, it may not work. If so, hopefully someone else can help. But that is my two cents of advice.

Ps, I love that pest elimination company! They COULD have charged me 150 or more and sprayed. Good, honest people.

 

[turbo]

Terro baits work well. They are sugar-water and borax - no toxins.

 

[rhody]

Thanks Ms_Music, Turbo,

I have ant traps now, not sure they are sugar water and borax, but I will try a few, they have clear tops and 5 or 6 entrances to take the bait, I will put some in the dirt with them. If that doesn't work, then surrounding the pots with a "moat of death" is the next best idea I can think of. I am glad these things can't hop or fly.

Rhody...

 

[Ms Music]

Just had another thought. If you use the Terro baits, put something down (plastic, foil) to protect any surfaces. The syrup is nearly impossible to get up if it spills accidentally and dries. Said from experience. *blushing*

Also, if they ARE odiferous house ants, Terro is the only bait that will work.

 

[turbo]

Terro baits are cheap and safe and they work very well. The best thing about them is that if the ants have a colony that is out of your sight, the borax still works because the ants take that sugar-water to their nest-mates and share it, so they all will die in a couple of days. You can't get that kind of performance out of direct-application poisons.

 

[Evo]

Terro baits are cheap and safe and they work very well. The best thing about them is that if the ants have a colony that is out of your sight, the borax still works because the ants take that sugar-water to their nest-mates and share it, so they all will die in a couple of days. You can't get that kind of performance out of direct-application poisons.

My mom used to make her own borax baits when I was little.

 

[rhody]

More ghost peppers, red, red-green and chocolate for sale:

http://img85.imageshack.us/img85/7533/ghostsw.jpg

Creativity knows no limits, see below:

A small local distillery called dryfly may work with me to produce a ghost pepper vodka early next year. I am trying also to work with Ben and Jerry to make a ghost pepper ice cream and finally one of my buddies who owns a pizzeria called Pudge Brother may make a ghost pepper pizza to enjoy with Ice Beer.

Rhody...

 

[Evo]

More ghost peppers, red, red-green and chocolate for sale:

http://img85.imageshack.us/img85/7533/ghostsw.jpg

Creativity knows no limits, see below:


Rhody...

Darn, I owe you $80 Rhody. Do these people sell many at that price? Tha's crazy!

 

[rhody]

Darn, I owe you $80 Rhody. Do these people sell many at that price? Tha's crazy!

I am as amazed as you Evo. Yes, he must, people are passionate about these crazy peppers. You see it in the constant effort to cultivate even hotter varieties. They are time and labor (mild) intensive to grow, and once ripe they don't last long unless you freeze them like Turbo suggests (dry them good and triple bag them and put in the freezer). You are seeing the beginning of the acceptance and diversification of them into our food chain. My last post reflects what people are willing to try to find a niche in the market. Hey, I wish them well in their endeavors.

From what I have seen after e-mailing three or four folks who grow these, they all are passionate and creative. Pretty amazing to watch unfold before you, isn't it ?

Rhody...

 

[dlgoff]

Darn, I owe you $80 Rhody. Do these people sell many at that price? Tha's crazy!

I am as amazed as you Evo. Yes, he must, people are passionate about these crazy peppers. You see it in the constant effort to cultivate even hotter varieties.

I see a new entrepreneur in the works. You have the passion and know-how. Go for it rhody.

They are time and labor (mild) intensive to grow, and once ripe they don't last long unless you freeze them like Turbo suggests (dry them good and triple bag them and put in the freezer).

Well, I still have a few left and they're in good condition (stored in my refrigerator at a very cold temperature with high humidity). I just used one in a batch of chilli.

 

[rhody]

Here is a "before" and "after" picture of my three ghosts of being trimmed for the winter hiatus.
Can you tell which plant is the two year old one ? The bottom picture is the baby ghosts, about the
size of a nickel I saved before trimming the plants back.

http://img208.imageshack.us/img208/962/peppersbefore.jpg


[PLAIN]http://img23.imageshack.us/img23/2923/peppersafter.jpg

[URL=http://imageshack.us/photo/my-images/710/babypeppers.jpg/]
[PLAIN]http://img710.imageshack.us/img710/4783/babypeppers.jpg

Rhody...

 

[rootX]

I see a new entrepreneur in the works. You have the passion and know-how. Go for it rhody.

I will be the first customer! :!)

dlgoff, you can join rhody and sell big ghost eggs

 

[Evo]

Here is a "before" and "after" picture of my three ghosts of being trimmed for the winter hiatus.
Can you tell which plant is the two year old one ? The bottom picture is the baby ghosts, about the
size of a nickel I saved before trimming the plants back.

http://img208.imageshack.us/img208/962/peppersbefore.jpg


[PLAIN]http://img23.imageshack.us/img23/2923/peppersafter.jpg

AAAARGHHH! Will that throw them into shock?

 

[rhody]

AAAARGHHH! Will that throw them into shock?

I hope not Evo, I did the same thing to the oldest one this spring when I planted it outdoors and it came back just fine, only time will tell though.

Rhody...

 

[turbo]

I'm going to try raising ghosts in the garden this summer, right alongside the Savinas. I have had a couple of crappy years in a row, but that was not always the case. There were years when I had bumper crops of ripe habaneros from just a few plants.

BTW, this is the very basic set of ingredients for a batch of habanero relish. Ripe peppers, fresh hard-neck garlic, and chopped dill florets. The flowering heads of dill are far more flavorful than the weed (leaves).