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Ghost
climber
A long way from where I started
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Sep 17, 2014 - 10:57am PT
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Okay, back to peppers. Every day I can pick another bunch of ripe ones. Sometimes just a few, sometimes fifteen or twenty. Here's what came off the bushes last night.
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anita514
Gym climber
Great White North
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Sep 17, 2014 - 11:00am PT
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Mushrooms and shallots... yummy
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survival
Big Wall climber
Terrapin Station
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Topic Author's Reply - Sep 17, 2014 - 11:52am PT
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Ghost, good stuff Maynard.
Except you said you had me beat, and I posted 75 peppers at once, and you put up, like 6.....what up with that homie?
I am making a big batch of Voodoo Butter, you want some?
How are those Thai Dragons by the way?
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Ghost
climber
A long way from where I started
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Sep 17, 2014 - 12:00pm PT
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Yeah, well you said those 75 made up 70% of your crop, whereas the eight in my picture are about 1% of my crop.
So there.
And there ain't no moss on them, neither.
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ydpl8s
Trad climber
Santa Monica, California
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Sep 17, 2014 - 12:02pm PT
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Love those Thai dragons. I raised them when I lived in Colo. I used to make a killer stuffed pork chop with them. Dice finely (no cleaning out the veins, that's where the heat is) and mix with equal amounts of Dijon mustard and apricot preserves. Smother with that sauce, put some peppers in chops, and bake in pan with stuffing so that the grease from the chops gets into the stuffing and the Thai glaze browns on top of the chops....ummmm!!!
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survival
Big Wall climber
Terrapin Station
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Topic Author's Reply - Sep 17, 2014 - 12:23pm PT
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800 peppers? Wow, you are kicking my ass indeed!
Still moss flavored Seattle chiles....HA!!
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Ghost
climber
A long way from where I started
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Sep 17, 2014 - 03:57pm PT
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Seriously? Porcini? Is that really a real porcini mushroom?
Well, four days ago it was a real porcini mushroom. It's been intestinally transformed into something else since then.
But yes. Porcini season is upon us here in the PNW.
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Wayno
Big Wall climber
Seattle, WA
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Sep 17, 2014 - 04:01pm PT
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But yes. Porcini season is upon us here in the PNW.
You mean the second porcini season. We have two each year.
So there.
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Ghost
climber
A long way from where I started
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Sep 17, 2014 - 08:50pm PT
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Back to peppers...
Here's today's harvest
800 may be a slight exaggeration, but on the other hand, there are a few bushes that have so many it's impossible to count them.
Thai Dragon
Tiny Thai whatsits
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survival
Big Wall climber
Terrapin Station
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Topic Author's Reply - Sep 18, 2014 - 01:41am PT
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Nice work brother Ghost.
Next year I hope to get serious without my peppers being buried under my wife's tomato plants!!
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Gnome Ofthe Diabase
climber
Out Of Bed
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Sep 18, 2014 - 08:19am PT
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.,.,.,., BALLs !....... A bit of everything goes into these
We eat very little meat,
My wife, when she met me,
Ate, absolutely none.
But my balls being little she began to eat some
With climbing and camping and the hiking to get it all done
She did need, the protein in order to have all that fun
Without it she bruised, and was afraid of being accused
Of being in a fight club, or by this new man abused.
So now twenty years later she eats them right up
Not in the bedroom, the fun most men enjoy,
It is here in the old kitchen, where she eats my spicy, forced meat.
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Gnome Ofthe Diabase
climber
Out Of Bed
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Sep 29, 2014 - 04:57pm PT
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killed thread
killed thread Dead
killed thread by
dreaded meat balls
no food porn here
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Darwin
Trad climber
Seattle, WA
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Sep 29, 2014 - 09:11pm PT
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Here's the antidote to death in threads: fresh homegrown tomato in the shape of a heart.
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anita514
Gym climber
Great White North
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Sep 30, 2014 - 04:38am PT
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Bump!
Nothing special, just some roasted beets, kale, shallots and toasted almonds...
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Sep 30, 2014 - 04:41am PT
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When Lilabiene left me off in Merced after Facelift, she ladened me with her hummus and spinach.
I combined it with the leftover potato salad with raisins and added pepper and lemon.
Lip-smackin' and very fillin'!
Thanks, Audrey!
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Ghost
climber
A long way from where I started
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Today's harvest
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Bluelens
climber
Pasadena, CA
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Oct 13, 2014 - 04:26pm PT
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Minestrone, with leftover garlic roasted chicken from Zankou (Armenian) takeout. Fresh tomatoes, sliced collard stems, pesto swirl to finish w garlic croutons.
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Darwin
Trad climber
Seattle, WA
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Oct 13, 2014 - 04:48pm PT
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Nice peppers Ghost! Did you grow them here in Seattle? I had one really good pepper year about 8 years ago, then nada. Beautiful everything else, too, y'all.
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Ghost
climber
A long way from where I started
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Oct 13, 2014 - 09:30pm PT
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Nice peppers Ghost! Did you grow them here in Seattle? I had one really good pepper year about 8 years ago, then nada.
Yes, right here. I know that growing peppers in Seattle is about as sensible as trying to cultivate moss in southern Arizona, but I'm kind of stupid that way, and I keep trying. This year, with the summer of the century, I scored.
But I know how you feel, cuz I've had many years of pepper frustration. Tomato frustration, too.
If you'd like a bag of hot peppers, pm me and we'll work it out, I've got a few to spare.
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Ghost
climber
A long way from where I started
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Oct 16, 2014 - 09:11pm PT
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Can it be porn without pictures?
A century ago pictures were rare, and porn was just words, but it got readers off just as effectively as any photo or video available now on the internet, right?
I didn't get the camera out last night, so this is going to be 19th Century-style food porn. Which is okay, cuz it was pretty much 19th Century-style food. And, in some ways, Wayno and Mari and I are 19th Century-style people.
So maybe this'll give you a 19th Century-style foodgasm.
It starts like this: There's a new butcher in West Seattle, where I live, with a pretty interesting philosophy: "We buy only whole animals, butcher them ourselves, and sell what we've got." Their attitude is, "Don't come in here looking for something particular, because we have what we have. If you absolutely have to have a rib-eye steak tonight, go to f*#king Safeway, okay?"
They also have a little deli, and when Mari & I stopped in for a sandwich last Saturday I noticed they had some fine-looking short ribs, and also a few oxtail sections. By Sunday, with the temps falling and the clouds moving in, I was overcome by the need to go back, buy those ribs and tails, and start the three-day process of turning them into food. Porcini were involved in that process, and tomatoes, and onions, and celery. And a step out to the yard gave me bay leaves and rosemary.
And three days later, at mid-afternoon, we dusted the cobwebs off a bottle of twentieth-Century Barolo and decanted it, and started reheating the braised ribs & tails. A little later we steamed and mashed a celery root with a bit of potato. And when Wayno arrived dinner was ready.
Simple food. Red wine-braised oxtails and short ribs, root mash, a salad of mixed greens and tomatoes from the garden, and a sixteen-year-old Barolo that evolved spectacularly over the two hours we spent at table. About as old school as it gets.
And pretty much as good as it gets.
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