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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 05-04-2021, 10:04 PM   #16
Hamdrew
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Quote:
Originally Posted by 16Adams View Post
another NM that evades me, it’s a number not a name. No really hot stuff though Ive got a pretty serious Hot Sauce collection. And I’ve got multiple milder hot sauces as well.
https://aces.nmsu.edu/pubs/research/horticulture/RR763/
9, 6, 6-4, RG 21.. and that list is definitely not entirely inclusive lol




I like scorpions flavor for that scotch bonnet-y side of habanero/ghost family, but there are a ton of cool milder and landrace habaneros ive tasted. white habs are super flavorful. personally i like a lot of habs better when they're still green, was thrilled to find bulk green habs the other day at a fancy grocery store i never go to. naturally i made some good salsa, froze the other few ($3!) lbs to ferment for sauce soon
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Old 05-05-2021, 07:54 AM   #17
FrkYrPrk
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It's looking grim...
https://www.krqe.com/news/albuquerqu...he-rio-grande/
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Old 05-05-2021, 07:50 PM   #18
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Quote:
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It looks like my point didn't come across, which was "does it matter?", lol.

Oh I get yer point. But I've dealt with too many folks over the years that wanna make a big thing of it. I get it.

I used to grow Walla Walla onions to sell at the farmers market. Not the same as what's grown in Washington. Also a patented name. Just called em sweet peppers. Cause they were.
Same with my Red Savina habs. Another protected name. I respect that.



As for matching Hatch chiles, for all intents and purposes sure. The differences are subtle on chiles. Whether or not things like the elevation, temp fluctuations etc. have a noticeable effect on plants isn't really up for debate, though.
I do recognize the differences that soil and climate make in growth and flavor. My chiles are what they are. And they are mine Not claiming any more than that.
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Old 05-05-2021, 07:51 PM   #19
SMOKE FREAK
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Sorry Adams. No intent to hijack...
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Old 05-05-2021, 08:20 PM   #20
16Adams
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Originally Posted by SMOKE FREAK View Post
Sorry Adams. No intent to hijack...
Chile and Chili are grand topics I enjoy the points of view. Like the first time I received a green chile slopper in error at a restaurant. A beautiful mistake. All good In
Scoville-ville


Side note a part of my day today I’ve been reading on Civil War Generals who transferred to the Indian Wars. Sheridan-Custer etc. have you read how Custer “may” have been treated. Damn. Peppers are light reading

Carry on

Last edited by 16Adams; 06-07-2021 at 08:17 AM..
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Old 05-06-2021, 09:02 AM   #21
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Just stocked up on Bueno brand green and red chiles yesterday, plus a couple bags of ther delicious tamales.
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Old 05-06-2021, 10:23 AM   #22
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Got my chili’s going along with various things

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Old 05-06-2021, 12:32 PM   #23
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Still not sure we won't get a killing frost but wife wants to scratch dirt. Salsa Garden going in

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Old 05-06-2021, 11:46 PM   #24
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Thanks for the red chili link which is saved. The only things we have planted so far are some pansys
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