The Chat Thread #3

**skywatch** · Sep 22, 2020, 07:55 PM

Originally Posted by Henry Krinkle

The secret of my mild red breakfast sauce is ripe shishitos, not fresnos or Hungarians or cayennes. It's the weakest of the lot and that sauce is so popular because of that tiny hint of distinct flavour.

I have wonderful luck with shishitos, and ours our very mild - not a trace of heat. I got the seeds from a friend who comes from one of the old Japanese families that had greenhouses all over our area 100 years ago. These re-seed themselves with such ease, the sign of a true varietal. Mostly with shishitos I simply fire roast them and toss with salt and olive oil, or a bit of soy sauce, and just eat them as a finger-food. Yummy.

**Henry Krinkle** · Sep 22, 2020, 08:17 PM

Originally Posted by skywatch

I have wonderful luck with shishitos, and ours our very mild - not a trace of heat. I got the seeds from a friend who comes from one of the old Japanese families that had greenhouses all over our area 100 years ago. These re-seed themselves with such ease, the sign of a true varietal. Mostly with shishitos I simply fire roast them and toss with salt and olive oil, or a bit of soy sauce, and just eat them as a finger-food. Yummy.

Ditto. That or we do a skewer with ground turkey and Asian flavours> It's based loosely on a genuine Japanese food item. Loosely. When that ten percent or so do get red though I always ferment them. The flavour is so good.

I've been growing three plants hydroponically now for almost a year and a half and while they are starting to look really skanky they continue to produce, though they are getting hotter with age. Most of them now are in the range of poblanos, so I am moving over to using them in pho.

**Raza** · Sep 24, 2020, 02:13 PM

Originally Posted by Henry Krinkle

I am ridiculously excited about what came in the mail today.

Attachment 101806

One down, one to go.

That sounds like a marijuana strain. Is it?

**Henry Krinkle** · Sep 24, 2020, 02:58 PM

Originally Posted by Raza

That sounds like a marijuana strain. Is it?

Nope. It's a hot pepper. It's a relative of the Scotch bonnet and the habanero. Depending on who you believe it's either at the very top end of Habaneros or maybe almost as hot as the top end of Scotch bonnets, or more than twice as hot as a habanero. That's a lot of latitude for heat. At twice the heat of a habanero they might be too hot for Mrs. K. Scotch bonnets are her favourite but she claims she won't go hotter.

**chuckmiller** · Sep 24, 2020, 03:51 PM

Incoming ..... "I'm leaving on a jet plane" ....

**chuckmiller** · Sep 24, 2020, 04:59 PM

Originally Posted by Henry Krinkle

...we do a skewer with ground turkey ...

How do you skewer ground turkey?

**Henry Krinkle** · Sep 24, 2020, 06:25 PM

Originally Posted by chuckmiller

How do you skewer ground turkey?

Similar to a seekh kabab. Take a wooden skewer and a handful of meat and press it around the skewer in a cylindrical shape. Then I put it in the freezer for about 10 -15 minutes. While I cook them on my wood fire grille, I do not place them directly on the grate. I use a cast iron flat top. The turkey holds together nicely like that.