Originally posted by Chrissyteacup
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Chillies - growing and overwintering 2018
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Originally posted by Chrissyteacup View PostI’m the same Philthy and the OH doesn’t like plants inside. Any tips for speeding up the ripening process?Last edited by Philthy; 21-09-2018, 07:33 PM.
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hi all ,some great photos and chilli and grape jam ! sounds interesting ,can you post the recipie pls ,my sister has some grapes growing (they are wine grapes im going to pick on sunday) ,im still drying my chillis in the oven on a low temp,ive just done my 4th tray atm and i still have chillis on plants , but im not sure if they are right or i have over done them ,SP any chance you could you take a photo of your chillis when you have taken them out of the hydrator and before you blitz them in the food blender thingy ? thx if you can ,sorry to be a pain on this ,im prob worrying about nothing ,cheersThe Dude abides.
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Last year Chris11 sent me a few seeds. The Joe's Long are a lovely, usable chilli. The Burkhina Yellow are a bit fiery - will need to be careful with those.
Tonight I tried the Elysium Oxide, which didn't grow last year. Christ on a bike, what the hell am I going to use these for? First I tried one seed, which didn't seem too bad. So I tried about 1cm² of flesh, which spoilt the next 25 minutes. I'm not unfamiliar with a bit of heat - no problem with a vindaloo, and I've even eaten a couple of phalls. But that was stupidly hot. And I should have washed my hands before I nipped for a wee and accidentally touched my scrotum.Our England is a garden, and such gardens are not made
By singing-'Oh how beautiful!" and sitting in the shade,
While better men than we go out and start their working lives
At grubbing weeds from gravel paths with broken dinner-knives. ~ Rudyard Kipling
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..and I've even eaten a couple of phalls. But that was stupidly hot. And I should have washed my hands before I nipped for a wee and accidentally touched my scrotum.
**Ahem: Should such an emergency arise again, you can always medicate with a pot of yoghurt - emphasis on POT of yoghurt. Just be sure not to return to the fridge..
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Originally posted by the big lebowski View Posthi all ,some great photos and chilli and grape jam ! sounds interesting ,can you post the recipie pls ,my sister has some grapes growing (they are wine grapes im going to pick on sunday) ,im still drying my chillis in the oven on a low temp,ive just done my 4th tray atm and i still have chillis on plants , but im not sure if they are right or i have over done them ,SP any chance you could you take a photo of your chillis when you have taken them out of the hydrator and before you blitz them in the food blender thingy ? thx if you can ,sorry to be a pain on this ,im prob worrying about nothing ,cheers
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Originally posted by Philthy View PostSP, what are the green ones in that lot? Are they there on purpose / for colour variation in the finished blend / you couldn’t ripen and just chucked them in for bulk ?
I use all my unripened in my power. Try to get a good mix of ripe and unripened in each batch as well. My very first chilli powder was all green chillies and lemon drops. It was lime green in colour! Not a great look for a chilli powder but it still packed a considerable punch.
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Originally posted by the big lebowski View Posthi all ,some great photos and chilli and grape jam ! sounds interesting ,can you post the recipie pls ,my sister has some grapes growing (they are wine grapes im going to pick on sunday) ,im still drying my chillis in the oven on a low temp,ive just done my 4th tray atm and i still have chillis on plants , but im not sure if they are right or i have over done them ,SP any chance you could you take a photo of your chillis when you have taken them out of the hydrator and before you blitz them in the food blender thingy ? thx if you can ,sorry to be a pain on this ,im prob worrying about nothing ,cheers
Swap the rosemary for chillies and on the final boiling some I add some chopped chillies to add texture, others I leave plain.
You don’t need a jelly bag - I strain it through a clean pillowcase hung up from my kitchen shelf. Don’t be tempted to squeeze it. Let it drip all night and it’s beautiful and clear.
I made loads last year and it’s lovely with cheese.
The rosemary variation is good stirred into gravy.
You can also swap the grapes for crab apples/apple/pear skins even....sets a dream and depending what apples you can find often goes a lovely pink colour.
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Am trying to decide when to bring my orange and lemon habaneros inside. They are still looking good with lots of buds and small chillis but all green. They haven’t started dying back still looking healthy. They are in the greenhouse which is still getting pretty warm during the day - into 30s sometimes but down as low as 7 at night. Not keen to bring inside until I have to because they will take up all my window space but I would really like some ripe chillis this year.
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Chilli fest in Langholm
All you chilli buffs might be interested in visiting Langholm in the Scottish Borders this weekend - they are having a chilli fest at the agricultural show on Saturday
https://www.bbc.co.uk/news/uk-scotla...tland-45562914
Sounds like locals are getting into chillies in a BIG WAYMostly flowers, some fruit and veg, at the seaside in Edinburgh.
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Originally posted by annie8 View PostAm trying to decide when to bring my orange and lemon habaneros inside. They are still looking good with lots of buds and small chillis but all green. They haven’t started dying back still looking healthy. They are in the greenhouse which is still getting pretty warm during the day - into 30s sometimes but down as low as 7 at night. Not keen to bring inside until I have to because they will take up all my window space but I would really like some ripe chillis this year.
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I bought a chocolate habanero plant from Homebase 2 weeks ago for £1. Totally green pods, it was outside there so I kept it out until I brought it in last Tuesday. It's not cold down here but it was very windy. I was surprised yesterday to see they were not only yellow but turning red. Very happy, mind you it's only about 18 inches high so not taking up too much room. It may survive the winter but if not seeds for next year too.
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