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#31 |
Tomatovillian™
Join Date: Feb 2006
Location: Bangor, Maine
Posts: 66
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Hi jt
Great to be here. I said I wasn't going to get into the which is which thing with pepper shapes but.... I don't know how you ultimately determine which is "correct". I may have a pepper that matches the one of my source but how do I know my source is correct, or his source? These debates have gone on about a bunch of different peppers as long as I have been growing them. ( Remember the USDA pepper picture that had a whole lot of pod shapes?) When you add to natural shape variation the factors of different names and languages, it's pretty hard to sort. I do remember the chart you mentioned but don't know how to locate it. |
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#32 |
Tomatovillian™
Join Date: Feb 2006
Location: Bangor, Maine
Posts: 66
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On the same note. Last year I grew out several "Scotch Bonnets" to try and sort them out. This is another where there is a "True" shape.The results:
http://www.pbase.com/chiles400/sb_or_not |
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#33 | |
Cross Hemisphere Dwarf Project™ Moderator
Join Date: Jan 2006
Location: New South Wales, Australia
Posts: 3,094
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#34 |
Tomatovillian™
Join Date: Feb 2006
Location: Bangor, Maine
Posts: 66
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Grub
Flower from my Billy Goat ![]() |
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#35 | |
Tomatovillian™
Join Date: Feb 2006
Location: 64079 (Missouri)
Posts: 252
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Kinda (OK, completely) off subject, but just today tried your 'peppery package' ![]() Don't think there is a cooking catagory here in Tomatoville, but must admit haven't ventured into other than the pepper threads. Many thanks for your generous gift! jt |
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#36 |
Tomatovillian™
Join Date: Jan 2006
Location: Sydney, Australia
Posts: 2,722
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Hi John F,
Leet me first say you are an excellent photographer to take such a sharp macro speciment shot of a pepper flower. I just took a look at mine and they're tiny flowers, but exactly the same as the one you show. So I thank you and Patrina for solving the mystery of the crossed peachy Billy Goat pepper ![]() JT, Would you care to elaborate on the pepper package? Is it like a pepper stock cube? Sounds great. And there is a recipe section at this site for tomatoes, but just create a thread within the appropriate category, ie, snacks, mains, whatever and I'll give it a whirl. All the best, Grub ![]() |
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#37 | |
Tomatovillian™
Join Date: Feb 2006
Location: 64079 (Missouri)
Posts: 252
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Yep... ![]() I was sooo happy that it wasn't a package of Vegemite. (sorry, Patrina) It was kinda like a paste only thicker consistency. Dissolved rather easily with a little coaxing from a spoon. It's hard to explain the generosity of my fellow chile-heads. Yesterday I was astonished to receive a gift box in the mail from Ian in England. (He's owner of Horned Fox Sauces) Spicy Lime And Lemon Marmalade & Spicy Blackcurrant Jam that they mfg for this guy: http://www.awtshop.com/shop.asp?page=conserves And AWT's Hot Mango And Chilli Sauce that is (presumably) the same as this: http://www.roomforaview.com/hornedfo...uct_mango.html It's totally unreal how many gift boxes of hot sauces, hot peppers and even cookbooks (JohnF, Beth & others) that I've received over the last few years. Seeds galore & not to forget Tomatovillian Fusion's box of Sci-fi paperbacks. A thankful jt |
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#38 |
Tomatovillian™
Join Date: Jan 2006
Location: Sydney, Australia
Posts: 2,722
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Wow! Great package, JT. Worth keeping the label to stick on the fridge. I reckon I could make something like that. A kind of sambal olek block or nam prik. All I need is the time
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#39 |
Tomatovillian™
Join Date: Jan 2006
Location: Sydney, Australia
Posts: 2,722
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Hey Craig,
Was there anything great about the original Billy Goat? I'm looking for new hot pepper flavors. That is my new-season pepper mission ![]() Grub |
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#40 |
Tomatoville® Moderator
Join Date: Jan 2006
Location: Hendersonville, NC zone 7
Posts: 10,385
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Hmmm....since Billy Goat was my first Chinense tried, and it was very productive, attractive and unique in shape and color - and the aroma of the cut peppers reminded me really of ripe cherries (not sure if they still do!) - it will have a fond spot in my heart. They are way too hot for me to eat - I like midly hot food, but have yet to develop a passion for the unusual tone of the Habanero family...I grow hot peppers for the seeds and the "science" of it all! I can slip some seed into my next package to Patrina, however, so a few of you down under can try out at least what was the real deal as sent to me.
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Craig |
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#41 |
Tomatovillian™
Join Date: Jan 2006
Location: Sydney, Australia
Posts: 2,722
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Only if it's not too much trouble, Craig. I'm supposing you have a fair bit on your plate.
The faux flesh- or apricot-coloured Billy Goat is still very interesting, with a really distinctive smell. Been eating one a day ![]() |
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