Be Excellent To Each Other

I don't have an area outside where I can grow things unfortunatly
I was thinking about getting a propogator (sp?!) thingy, anyone use them? What could I grow in one?

A propagator tends to be just for the early part of growing things from seed, before you plant them outside, unfortunately.

Need to start thinking about what I'll grow this year...

another foot in height?

I hope not.

That was going to be my next question since I thought you would need to replant the. After a certain amount of time. What sort of things are good for growing inside then?

Well, anything you grow from seed, really - but once it gets up to 3-4" or so, you'll have to plant it out, so if you've got nowhere to do that, it's a bit pointless.

Linghams Garlic Ginger And Chilli Sauce!

Had it for the first time last night. BEAUTIFUL. Can be used like ketchup (ie big splodges not drops). Had it alongside a lasagne last night as my current fave table chili sauce, Cholula Hot Sauce, had ran out. Can't wait to try it on BBQ burgers now.

I had some of that ages ago. Very nice, but not hot enough and a bit sweet for me, all in all.

Ooh - this thread has reappeared. I now have fruits on all my six chilli plants. I want them to be ready now, not in 3 months time.

Yeah, it's a ketchup replacement. Certainly not a hot sauce, just very tasty.

I got a little 99p bottle of "Louisana Hot Sauce" from Asda, just to try, as they didn't have any hot Tabasco.

Quite liquid, which is good, but not very hot really. However the main ingredient was vinegar and it was a bit more-ish so I ended up putting it on everything and finished the bottle in a week.

Anyway, back to the chillis. I got a couple of plants from the garden centre, not expecting much success as previous years have dictated but I'll try to keep the watering more regular.

I have a bottle of that yet to try. Thinking about it, everytime I go shopping I tend to pick up a new chili sauce. At least it's a cheap addiction I suppose.

I had a bottle of "Texas Hot Sauce" (bought in Texas!) that was much the same. Also some tequila ketchup that was lush, mildly hot and sharp.

Hello! I purchased a bottle of this from Greenwich Market:

http://www.mrpickles.co.uk/MAD.htm (excuse the crappy website).

Holy fuck.

How much for?

£5.

Yeah, that's the one I tasted in Greenwich Market that gave me machine gun hiccups for about a minute. I can't think that I would ever want to put it on anything.

"Tomato ketchup as a base"? Does that mean they've squirted a bottle into a bowl and put some chilli in it, then re-bottled it?

Pretty much. They make the ketchup too.

Pretty much. Considering that at that strength what they are actually doing is just taking 'sauce' and dissolving pure capsacin crystals in it, that's about what you'd expect.

That's okay then.

Also: I drank an entire bottle strapped to my forehead while garotting Rodafowa with my floppy cock shaft and having the biggest shit in the world.

I thought you might have done.

My Chili plant has died. It kept flowering then the heads would drop off before fruiting. Then it died.

How did you kill a Chili plant? Plonker.

Mine are covered in chilis. I've got tomatoes, peppers, loads and loads of spuds, carrots, onions, shallots and garlic all close to being ready to harvest.

I don't know. I've grown them before, but this plant was given to me by a neighbor. So I'm blaming him.

I've only grown corriander and parsley this year. They worked a bloody treat though.

Parsley is monstrous if left unchecked!

Mine's have also worked well this year, in fact my lunch today was pasta with fresh cucumber, cherry tomato and whole chillis, all from the greenhouse. Nom.

Jesus fuck, it is indeed. Also: mint. The invading Japanese knotweed of the herb world.

I have some awesome tomatos on the go, which dad gave to me as seedlings and I've paid no attention to at all. I'm getting a greenhouse and doing this properly next year.

You grow pasta?

I'd best get to growing Parsley then. The pigs can't get enough of it.

Our hamster goes mental for clover leaf and flowers. Fortunately my entire lawn is made of it.

Or at least a big cold frame.

Yeah, I'll be getting one of them. A greenouse would be too expensive to bother with.

I kept 12 tomato plants inside on the windowsill until the start of May, then planted them out. No bother at all.

We don't have windows in the North.

OK it's getting cold... what are you seasoned chilli growers doing? I left my chilli plant outside all last winter and it's only just started growing again now it's cold. Stupid thing. I don't really want a manky pot inside. Any ideas?

Let them grow to the death (they're still fruiting now), chuck them out, start again next year. They're like a quid a plant, or something.

o/


Easy yet straightforward advice. 99 Bananas.

Growing bananas in October will never work.

I grew one for your Mum.

Confusing. He cooks it, blends it, sieves it to reveal that he's done a shit job of blending it, then adds the unseived mash back in? Then cooks it a bit again?

Should have put it in a blender, I'd have said.

No, he added the "pulp" into the third jar because he didn't have enough sauce to fill it. All of the pictures are annotated, dur brain!

Yeah, I knew that. I wasn't sure why. Did he want it with the pulp, or without - or was it an experiment to see which is better? Basically it looks to me like he did a really shit job of blending it, then couldn't quite work out what to do.

Without blending it properly, and adding some kind of thickening agent too, he appears to have ended up with salty chilli juice, rather than hot sauce.

Yeah I would've added a bit of cornflour or something... Still, I noticed it on Reddit today and thought it was appropriate for this thread! In other chilli news, I'm making con carne mk II this week, with less cinnamon and more chillies. NB: I don't recall if I told you all about con carne mk I. It was nice, though.

The best thing for Chili con Carne is smoked habaneros. Their flavour is beeeeeeaauitiful.

Well if you think mk II is worthy when it's done, whack it in the cookbook thread!

I really wish we could buy more varieties of peppers/chillis in this country. You're pretty much restricted to bell peppers, scotch bonnets, and cayennes in the supermarkets.