Clippings by esox07

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RE: Supplies by State/Region: Al's Gritty Mix (Follow-Up #18)

posted by: justaguy2 on 04.16.2009 at 10:57 am in Container Gardening Forum

Kimcoco, I am in Wisconsin as well. What are you looking for?

Floor Dry (similar to Turface) can be had at any Napa Auto Parts store.

Turface can be found at Reinders (W239 N390 Pewaukee Rd (Hwy J) Waukesha, WI 53188) is the one I usually go to, but there are others.

Pine bark can be found at BFG supply. I use 19775 Sommers Dr, Brookfield, WI - (262) 797-6482, but there are other locations. Sometimes a suitable product can be found at big box stores, but this isn't too common in the area I check out.


Sources in Wisconsin for Pine Bark and Turface
clipped on: 04.12.2013 at 10:08 am    last updated on: 04.12.2013 at 10:08 am

RE: Pine Mulch - just wasted 4 bucks I guess.. (Follow-Up #5)

posted by: scorpion_john on 03.25.2013 at 05:44 pm in Hot Pepper Forum

Bruce, i did alot of repotting this weekend, cause i start seeds in plug trays. I wanted to let everyone know the orange bags of pine bark at Kmart are pretty good in my opinion. I picked 2 large McDonalds cup fulls of sapwood out of a 2 cf bag. So you may want to check Kmart. "Gardners pride" is whats on the bag. John


clipped on: 03.25.2013 at 08:37 pm    last updated on: 03.25.2013 at 08:38 pm

RE: Lazy Man's 5-1-1 (Follow-Up #12)

posted by: habjolokia on 03.04.2013 at 08:21 pm in Hot Pepper Forum

Hi Bruce I do know the bag he is talking about the Lowes and Home Depot carry it. It's Garden Pro brand Pine Bark mini nuggets. They do carry it but I can't find it on the website.

Garden PRO 2CF
Bag Color: Blue
UPC 740114220238

Here is a link that might be useful: Garden Pro


Should be at HD or Lowes.
clipped on: 03.04.2013 at 09:31 pm    last updated on: 03.04.2013 at 09:32 pm

RE: Greenman's Peppers 2013 (Follow-Up #17)

posted by: greenman28 on 03.02.2013 at 03:44 pm in Hot Pepper Forum

I've never ground up a Thai chile before, so I'll defer to Tsheets. I certainly think it would work with a hot variety of Thai...but be aware that these peppers are often quite seedy! Fresh, I tolerate a bit of seed....but dry, I make the effort to separate the seeds from the dried pepper. It'll be fun finding different applications this season :-)

My favorite and most simple use: Hmong "Pepper"
1. Crush red and green Thai chiles in a mortar
2. Add green onion, cilantro/culantro, lime juice, fish sauce, salt/MSG
3. Muddle the ingredients together in the mortar

Then, just dab your choice of meat into the mixture - it's not a sauce or a paste, just a dabbing condiment. When added to rice, you get a flavor explosion.

*It's official - the Bonda ma Jacques has sprouted (10 days). Thanks to Saint Ottawapepper for the seed!



clipped on: 03.02.2013 at 08:02 pm    last updated on: 03.02.2013 at 08:02 pm

RE: Bhut Uses? (Follow-Up #6)

posted by: woohooman on 02.20.2013 at 06:34 pm in Hot Pepper Forum

Bruce: I do the same thing to mayo AND ranch dressing. For a wimp in a cup of mayo?? Maybe 1-4... try making a small batch 1st with just one and go from there.

Here's another one that takes a bit more time, but is great using fresh Jalapenos and serranos-- a couple peppers, some onion, and garlic(all minced), saute in oil for a few mins., let cool a bit and whip into mayo or ranch. Great on a sandwich or salad.


This post was edited by woohooman on Wed, Feb 20, 13 at 18:35


For making a Mayonnaise sandwich dressing.
clipped on: 02.20.2013 at 06:59 pm    last updated on: 02.20.2013 at 06:59 pm

RE: 7 Pot Jonah seed from ottawapepper (Follow-Up #130)

posted by: ottawapepper on 08.20.2012 at 10:23 pm in Hot Pepper Forum


I'm off line for a few days and you guys are trying to kill yourselves eating stupid hots! I love it ;-)

MsAisling, yes it's a "thin" sauce.

peppernovice, I've posted the recipe a few times before... one more time:

Caribbean BBQ Sauce

1 or 2 scotch bonnet or hotter if you're up for it (fresh or dried)
1 cup orange juice
1 cup honey
1/3 cup soy or Worcestershire sauce
1 TBS ginger (1/8 - 1/4 tsp powder)
1/2 tsp allspice
2 cloves garlic (1/4 - 1/2 tsp powder)
1 tsp dried thyme (1 TBS fresh)

Blend together well in food processor or blender and then simmer in sauce pan for 5-10 minutes.
Let stand in fridge overnight for fullest flavor


clipped on: 08.21.2012 at 12:30 am    last updated on: 08.21.2012 at 12:30 am

RE: their full of it (Follow-Up #5)

posted by: azzure08 on 08.14.2012 at 07:26 pm in Hot Pepper Forum

fire house jalapenos- from

30 jalapeno peppers, halved and seeded
1 (8 ounce) package cream cheese, softened
30 small smoked sausages (such as Lit'l Smokies�)
1 (1 pound) package thin-sliced bacon, cut in half
60 toothpicks
1/2 cup barbeque sauce

Preheat an oven to 350 degrees F (175 degrees C).
Fill the jalapeno pepper halves with softened cream cheese, then place a smoked sausage into each pepper on top of the cheese. Wrap each piece with a half strip of bacon and secure with a toothpick. Place the peppers onto a baking sheet and brush with the barbeque sauce.
Bake in the preheated oven until the bacon is crispy, about 30 minutes.


clipped on: 08.14.2012 at 07:58 pm    last updated on: 08.14.2012 at 07:58 pm

RE: Couple of random questions (Follow-Up #39)

posted by: esox07 on 07.26.2011 at 04:24 pm in Hot Pepper Forum

Sure I can post the recipe however I cannot take credit for it. It is from another list member taken from one of his posts. here it is:
RE: Dried Peppers/frozen peppers
� Posted by shoontok NY (My Page) on
Fri, Jul 22, 11 at 20:51
Hey Esox
Not sure if it was mentioned or not, but another good idea for them Hot Banana Peppers may be to slice em into rings and put em in a jar and fill with vinegar and put em in the fridge. They should last quite a long time like that also. Ya could even go with a 50/50 vinegar and water mix and add salt and other seasonings into the solution as yer taste desires.
I used that recipe however I adjusted the amounts for 8 oz jars. It looks like Shoontok used a quart jar. I also added about 2tsp of minced garlic in each jar and I used whole Black Peppercorns instead of ground pepper.
Basically for my recipe, I did this:
I used 3 parts distilled white vinegar to one part water, with a couple teaspoons of minced garlic, a couple teaspoons of black pepper corns and a teaspoon of sea salt. I also added a bonus Cayenne pepper to each jar for a little variety. I then sliced all my peppers and put them in the jars with the other ingredients. I came up with 7 1/2 jars worth with each jar holding 8 oz.


clipped on: 08.14.2012 at 07:13 pm    last updated on: 08.14.2012 at 07:23 pm

Fine bark fines? Mulch?

posted by: habjolokia on 04.07.2012 at 09:26 pm in Hot Pepper Forum

The difference between Pine mulch and fines are that it's just broken down mulch (smaller size pices) correct? I have organic potting soil that I mix with MG Orchid mix. I have run out of the orchid mix. I have more plants than I intended.

Can I use Pine Mulch mixed in with the soil? About this bag of pine mulch, it's been under our back deck laying flat with one end open for about 3 yrs so it has been there breaking down, though the bag that mulch is in, is still intact.

It's my only option at this point, besides just using the organic soil itself but I fear first rain would waterlogg my plants and destroy them. Any advice would be greatly appreciated.



My KMart pine bark and others
clipped on: 06.29.2012 at 10:16 am    last updated on: 06.29.2012 at 10:16 am

RE: Lupine gone to seed - now what (Follow-Up #20)

posted by: skybird on 07.09.2011 at 09:38 pm in Rocky Mountain Gardening Forum

Leave the pods on the plant till they're brown and starting to dry. Don't wait too long, though, or the seeds will drop naturally! When they're brown, snip them off and put them in a PAPER bag to dry the rest of the way, and manually open any pods that don't open on their own. Separate the seeds from the pods and keep them in paper till they are COMPLETELY dry, then you can store them in either a plastic baggie or a paper bag or envelope. Store them in a cool, dark place over winter, and to start them you could either winter sow them (see the winter sowing forum), or you could start them in SMALL pots inside in early spring. If starting inside, soaking Lupine seeds in water for 24 hours before sowing them is a good idea. If winter sowing, just put them in the soil and let them do their thing as it starts to warm up in spring!

Depending on where you live, if they're already ripe, you could start them now and get them into the ground outside before winter!



Harvesting and planting Lupine seeds
clipped on: 06.03.2012 at 04:18 pm    last updated on: 06.03.2012 at 04:18 pm

RE: Fine bark fines? Mulch? (Follow-Up #52)

posted by: greenman28 on 04.29.2012 at 02:10 pm in Hot Pepper Forum

just to be are mixing the bark with peat moss (or potting soil) and perlite?
5 parts bark, 1-2 parts perlite, 1 part peat/potting soil. To this, you add 1 Tablespoon
of Dolomitic Garden Lime per gallon of soil that you mix together.

If you use this simple recipe, you will have good results.



clipped on: 04.29.2012 at 02:30 pm    last updated on: 04.29.2012 at 02:30 pm

RE: Soil for containers for Peppers (Follow-Up #19)

posted by: naturemitch on 04.03.2011 at 11:02 pm in Hot Pepper Forum


Esox07, we use Fafards 52 it!! Its quite a barky mix and is used specifically for large perennial pots and containers. We get our supply from Lensmires in Stevens Point, for years now. We have moved up to Glidden WI and will certainly be doing a road trip for this stuff...wonderful, and will not change to another mix for our large containers. Check them out...there just off of Bus 51...technically in Plover.


Fafards 52 Mix
clipped on: 03.10.2012 at 08:47 pm    last updated on: 03.10.2012 at 08:48 pm

RE: Kimchi (Follow-Up #11)

posted by: caudex1 on 03.08.2012 at 07:56 am in Hot Pepper Forum

Recipe is pretty basic

1/2 head napa cabbage chopped 1in squares
1/3c red hab flakes
1tbsp kosher salt
2cloves minced garlic
1tsp sugar

Mix all ingredients in a large bowl then transfer to 32oz ball jar. Pack firmly into jar to remove air pockets. Ferment for 4-7days. Sunday will be 7days and the taste test.

The airlock and grommets I got off ebay, plastic lid from the hardware store. The airless environment is supposed to ferment faster. The thing I like most is no mold, so no lose of precious cargo. I did a comparison making kraut, one with an airlock one w/o. After 14 days there was a significant amount of mold on the jar w/o the lock. Also the locked jar had better flavor


Kimchi recipe.
clipped on: 03.08.2012 at 08:34 am    last updated on: 03.08.2012 at 08:34 am

RE: Chili Powder (Follow-Up #6)

posted by: ottawapepper on 03.01.2012 at 06:52 pm in Hot Pepper Forum

Too funny Bruce and Edymnion.

Edymnion, I just responded to a past post and saw I had included a recipe for my Caribbean BBQ Sauce in the chain.

If you're looking for a way to use your Chili Powder, try subbing a teaspoon (or half) for the Scotch Bonnet. It'll light you up in a nice way ;-) It works great on pork and chicken.

Caribbean BBQ Sauce

2 (or more) scotch bonnet chilies (or whatever chili you like), fresh or dried
1 cup orange juice (also nice with pineapple)
1 cup honey
1/3 cup Soy or Worcestershire sauce (I prefer Soy)
1 TBS ginger
1/2 tsp allspice
2 cloves garlic
1 tsp dried thyme (1 TBS fresh)

Blend together well in a blender and then simmer in sauce pan for 5-10 minutes.
Let stand in fridge overnight for fullest flavour .


Carribean BBQ Sauce using Pepper powder
clipped on: 03.01.2012 at 11:08 pm    last updated on: 03.01.2012 at 11:08 pm

RE: Hotter than Moruga? (Follow-Up #13)

posted by: tsheets on 02.21.2012 at 04:35 pm in Hot Pepper Forum

If you have a grill, you can put some wood chips in a foil packet, poke holes in the packet, and put it down near the burners or hot coals. They also make little boxes for that, but, foil packets work just fine. I have made the Atomic Buffalo Turds that way rather than fire up the actual smoker.


SMoking peppers
clipped on: 02.21.2012 at 07:04 pm    last updated on: 02.21.2012 at 07:04 pm

RE: Mixed 'Hot' seed packet offer (Follow-Up #34)

posted by: ottawapepper on 01.24.2012 at 03:52 pm in Hot Pepper Forum

Hi Mark,

You didn't miss it in this thread. Rick is referring to a recipe I posted a while back. It's pretty simple and you can easily add or remove stuff to make it your own. It doubles, triples etc. easily. I've made it using Scotch Bonnets through Jolokias and Scorpions.


Caribbean BBQ Sauce

2 (or more) scotch bonnet chilies (or whatever chili you like), fresh or dried
1 cup orange juice (also nice with pineapple)
1 cup honey
1/3 cup Soy or Worcestershire sauce (I prefer Soy)
1 TBS ginger
1/2 tsp allspice
2 cloves garlic
1 tsp dried thyme (1 TBS fresh)

Blend together well in a blender and then simmer in sauce pan for 5-10 minutes.
Let stand in fridge overnight for fullest flavour .


Carribean BBQ Sauce Recipe
clipped on: 01.27.2012 at 01:50 pm    last updated on: 01.27.2012 at 01:50 pm