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#16 |
Tomatovillian™
Join Date: Jul 2013
Location: MA
Posts: 903
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#17 |
Tomatovillian™
Join Date: May 2016
Location: Ireland
Posts: 41
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Then again, it's not really Cognac or Champagne if it's not crafted in Cognac or in Champagne... Which both happen to be in France ! I know, I know...
If you like Cognac, you've got to try Pineau des Charentes which is a liquor made from wine and Cognac. But anyways, we're going a bit off-topic there ! |
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#18 |
Tomatovillian™
Join Date: Jul 2013
Location: MA
Posts: 903
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Yes I LOVE Cognac but never had that aperitif, so will look for it.
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#19 | |
Tomatovillian™
Join Date: Mar 2014
Location: Sacramento, CA
Posts: 360
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#20 | |
Tomatovillian™
Join Date: May 2016
Location: Ireland
Posts: 41
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Oh and his suggestion of roasting or stuffing the piment d'Espelette... That's bollocks. It's usually either made into strings of dry peppers, ground/flaked and used in the same way you'd use paprika, or made into piperade. If you want seeds, some good French seed sources are kokopelli or la ferme de sainte-marthe (basically the french counterparts of baker creek). Now I have no idea if they'll ship outside of France... http://www.fermedesaintemarthe.com/A...gorria-nt.aspx Last edited by Gazeofslate; May 24, 2016 at 06:54 PM. |
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#21 | |
Tomatovillian™
Join Date: Mar 2014
Location: Sacramento, CA
Posts: 360
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Thanks for the tidbit Gazeofslate. Any experience with Petit Marseillais? |
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#22 |
Tomatovillian™
Join Date: May 2016
Location: Ireland
Posts: 41
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No, I haven't grown the Petit Marseillais although I've been meaning to. Actually, I was about to order some Petit Marseillais seeds from Sainte-Marthe. It's supposed to be more or less of a small bell pepper with an elongated/irregular shape. I've read a bit about it and asked a few question to Sainte-Marthe about it. Apparently it's usually used in salads. It's supposed to have a sweet, fragrant, aromatic flesh with very little (hints) to no heat at all. It's an orange fleshed variety. I think Roughwood seeds/William woys weaver distributes it in the US if you want to try it.
http://www.fermedesaintemarthe.com/A...illais-ab.aspx Edit : He does indeed have seeds for it. http://www.roughwoodseeds.org/product-p/cap070.htm Last edited by Gazeofslate; May 24, 2016 at 07:12 PM. |
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#23 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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#24 | |
Tomatovillian™
Join Date: Jun 2015
Location: 6a
Posts: 322
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Did I mention it's really good ![]() Last edited by KC.Sun; May 24, 2016 at 08:28 PM. |
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#25 | |
Tomatovillian™
Join Date: Jun 2015
Location: 6a
Posts: 322
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#26 |
Tomatovillian™
Join Date: Jul 2013
Location: MA
Posts: 903
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We have a local supermarket that insists on putting a big sign "Vidalia" on a bin of sweet onions that are clearly and individually labelled "Peru". In the dead of winter no less, when no vidalias can be found around, as they don't last very long. I brought it up to them and wasted my time.
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#27 |
Tomatovillian™
Join Date: Oct 2015
Location: Kansas City, MO
Posts: 368
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Beaver Dam is a good hot sweet pepper. It's about as hot as an Anaheim.
-Zach
__________________
-Zach |
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#28 |
Tomatovillian™
Join Date: Mar 2015
Location: Church Hill, TN
Posts: 14
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Again.... Thanks for all the help. Next year I have a feeling I'm going to switch from quite a few tomatoes to growing more peppers to try.
Great, another obsession. Lol |
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#29 |
Buffalo-Niagara Tomato TasteFest™ Co-Founder
Join Date: Aug 2006
Location: The Niagara Frontier
Posts: 942
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Mexibell is a hot bell pepper...
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#30 |
Guest
Posts: n/a
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I thought Orange Habaneros were kind of sweet (kind of citrus-like). My pepper that was supposed to be a Carolina Reaper is pretty sweet. It tastes a bit like a cherry when ripe, kind of how some of my sweet peppers did last year.
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