Start with milder peppers and sauces and SLOWLY work your way up. One day you accidentally eat a super hot and boom you’re hooked and your tolerance will teach you how to patiently ride out the pain.
I have the 4 fingered tru-ball and enjoy it. I’m paranoid about getting finger injuries from 1-2 finger releases but I’m sure they’re ok. The tru ball let’s you keep your draw hand on an angled/more comfortable position where I don’t think the jaw in the one finger release allows for.
Westernized places changed what spicy is. White people spicy is just tangy imo. Those tangly mayo loving bastards ruined it for all us true heat lovers. My mayo ass loves some heat, but only 2/10 places own up to it.
The look I get at some places asking for double the ammount of chilies for their hottest options. Some places lie and say it’s been doubled out of fear of it being returned. One time I told the lady at the Thai restaurant to make me regret being born and now when I go in to order I get the good stuff no question.
It’s doable but the preservatives aren’t ideal. You could add some brown sugar to offset the flavour changes from the preservatives and raise your potential abv
First 3 are ghosts last two are habs. The ghosts are great in sauce or dried and habanero for salsa usually but you can always make some radioactive pico.
Technically speaking you could add weight to the front to weaken the spine slightly but I would just toss it and have every arrow set up the same to save the trouble amd worry of inconsistency
The plant definitely looks reaper-like. Sometimes chilies produce flowers early on just nip them off and top the plant (if you haven’t already) to increase its veg. They can be very finicky go easy on the nitrogen as it can stunt fruiting especially after transplanting hydro to soil let those roots get a good hold into the soil and feed it lightly. All in all it looks healthy some of those larger leafs may fall off once those tiny branches grow out and flower
Amazing company I agree
Like everyone’s said the boxes packages are always watery vinegary mixes. Good on breakfast foods
Start with milder peppers and sauces and SLOWLY work your way up. One day you accidentally eat a super hot and boom you’re hooked and your tolerance will teach you how to patiently ride out the pain.
This post was asking for advice on how to make sure the plant stays alive so it can make it to when it warms up outside
You should definitely trim off the black parts so it doesn’t spread and maybe move it somewhere a little warmer while waiting to put it back outside
I hope you were drunk
I’ll stick with the 7$ bottle of casa firelli. Doesn’t burn but it tastes good
To me farmed tomatoes smell like wet dog.
Hell yeah. Let everyone think you’re on some insane side quest to defeat a mythical beast
I have the 4 fingered tru-ball and enjoy it. I’m paranoid about getting finger injuries from 1-2 finger releases but I’m sure they’re ok. The tru ball let’s you keep your draw hand on an angled/more comfortable position where I don’t think the jaw in the one finger release allows for.
Westernized places changed what spicy is. White people spicy is just tangy imo. Those tangly mayo loving bastards ruined it for all us true heat lovers. My mayo ass loves some heat, but only 2/10 places own up to it.
The look I get at some places asking for double the ammount of chilies for their hottest options. Some places lie and say it’s been doubled out of fear of it being returned. One time I told the lady at the Thai restaurant to make me regret being born and now when I go in to order I get the good stuff no question.
Upon seeing this sign is when I let out a sigh of relief knowing I’m in good hands and won’t be disappointed
What temp should oven be?
Marinara
It’s doable but the preservatives aren’t ideal. You could add some brown sugar to offset the flavour changes from the preservatives and raise your potential abv
First 3 are ghosts last two are habs. The ghosts are great in sauce or dried and habanero for salsa usually but you can always make some radioactive pico.
White hot peppers.com
White hot is always reliable with great freebies
Pepperoncini ?
I think you might be right but green pepperoncini tend to have some heat
My guess is shishito. Could be wrong tho
I like it! Any plans on adding colour?
Nah, I'm more of a B&W guy tbh and Jake doesn't do color anyways
Interesting. Still looks dope
Technically speaking you could add weight to the front to weaken the spine slightly but I would just toss it and have every arrow set up the same to save the trouble amd worry of inconsistency
I’ll have a side of milk please
Chocolate is my go to
Oh I can get behind that. Try limoncello it’s sweet it’s alcohol and it’s citrus. All things that help
[удалено]
13th for plebanus
The plant definitely looks reaper-like. Sometimes chilies produce flowers early on just nip them off and top the plant (if you haven’t already) to increase its veg. They can be very finicky go easy on the nitrogen as it can stunt fruiting especially after transplanting hydro to soil let those roots get a good hold into the soil and feed it lightly. All in all it looks healthy some of those larger leafs may fall off once those tiny branches grow out and flower
What is your fertilizer schedule like? What are you feeding it?
Coffee, Root beer or chocolate milk is a good go to in my opinion
Possible, i used 15-8-25 fertilizer like 5 times throughout the season
That’ll do it. I stop using nitrogen after a few feedings. Learned that lesson the hard way. Lots of pretty plants with minimal harvest
It’s Mold!!
It is never plume and always mold
30%