Cooking from lockdown...

[Jovialis]

Not under lockdown anymore. But I didn't know where else to post this, and I've already have made several posts. So I figure I'll keep it going.


I bought Ghost peppers seeds that I want to grow and plan to make "Bomba Fantasma" out of it. Something of my own creation, based on the traditional Bomba from Calabria.


Ghost peppers are 600 times hotter than jalapeño, and 6 times hotter than habanero peppers.


I can handle very hot peppers. But even then, I wouldn't dare over do it when applying it to food. Probably, the olive oil it will be saturated in itself will be enough.

[Salento]

Not under lockdown anymore. But I didn't know where else to post this, and I've already have made several posts. So I figure I'll keep it going.


I bought Ghost peppers seeds that I want to grow and plan to make "Bomba Fantasma" out of it. Something of my own creation, based on the traditional Bomba from Calabria.


Ghost peppers are 600 times hotter than jalapeño, and 6 times hotter than habanero peppers.

I can handle very hot peppers. But even then, I wouldn't dare over do it when applying it to food. Probably, the olive oil it will be saturated in itself will be enough.

During the lockdown I experimented with a variety of seeds to see what grows well, … The first experiment failed thanks to rabbits, … Then I tried again taking precautions :)

[Jovialis]

^^Nice, over here we get a lot of squirrels and deer that like to eat our stuff.

But if they eat the ghost peppers, they're going to be sorry...

[Angela]

During the lockdown I experimented with a variety of seeds to see what grows well, … The first experiment failed thanks to rabbits, … Then I tried again taking precautions :)

Now that we moved further out this area is over-run with rabbits and deer too. We fenced a big area of the property with the white slats, though, mainly for the dog and the cat, and between that and them we're holding them at bay. This year all I had out was huge pots of rosemary, parsley, sage, thyme, and basil, and then 3 tubs of cherry tomatoes. I think next year I might go back to staking out a real garden and plant more tomatoes, lettuces, escarole, swiss chard, and cavolo nero,and maybe zucchini, although I have nightmares about the tons of zucchini the plants will produce. :) How I wish I could plant fruit bearing cherry and peach and fig trees, but it's too cold in the winter.

Beautiful property, btw. :)

[ScottPreot]

Grilled ribs have always resonated well with me. I loved cooking it in my backyard. still do it on weekends