Samiches - Page 3

Gypsy · 07-05-2004, 15:05

Quote:

Originally posted by brewmonkey
Peanut butter & fried eggs are awesome, but if you remember I prefer mine to have a slice of American cheese and a dollop of ketchup.

Yeah I remember, blechhhhh those last two ingredients give me a headache thinking about them.

I hope you don't use Heinz ketchup.

**Bill Harsey** · 07-05-2004, 15:08

Quote:

Originally posted by Sacamuelas
Come on now triple eww. Mr Bill won't find this thread unless you make it stand out. Let me help you out.

KNIFE ................................ FREE BEER

Yep, he'll be along shortly ma'am. LOL

HEY! I saw that clear out in the shop and the computer wasn't even on!

brewmonkey · 07-05-2004, 15:17

Quote:

Originally posted by Bill Harsey
YES! Depending on how the season starts, cool evenings in early summer can hurt the chiles. We build a cloche, greenhouse that's about 3 ft. high. The key is to get the plastic pulled off before the sun gets warm, before 8 am in the morning or you'll heat stress the plants. The reason the cloche is needed is that if the night temp drops below 55 degrees F, the hot climate chiles will drop the blossoms and not set fruit. Since we are within 60 miles of the Pacific ocean, we can get cool marine air in overnight at the wrong time of growing season. The chiles we grow that need this little extra care are the habenero and Scotch Bonnets which are part of the Capsicum chinese family (no Google involved here). We grow the orange habeneros common to the Yucatan and Belize and Red Savina's which have the highest recorded heat of this group. The Scotch Bonnets are from Jamaica. These are the chiles responsible for the heat in the famous Jamaican jerk recipes. We have in the past had great luck with several of the NuMex chiles, Big Jims, Joe Parkers and others. These are wonderful fresh roasting chiles. Some of the pods approach a foot long. We are also growing Serranos this year. These are great for fresh slasas.

This year is my first attempt at growing my own peppers. I also love to make some sauces but usually buy my peppers from Whole Foods in KC.

I have some jalapenos, Scotch bonnets, serranos and poblanos going. I am keeping them in the house for know as the weather here is iffy this time of the year. I have them in a warm room with some grow lights and they seem to be starting out well. I am looking forward to moving them and getting my first peppers. Now that I know you grow them, I am sure I will have some questions as time goes on.

**The Reaper** · 07-05-2004, 15:24

Quote:

Originally posted by brewmonkey
I have them in a warm room with some grow lights and they seem to be starting out well. I am looking forward to moving them and getting my first peppers. Now that I know you grow them, I am sure I will have some questions as time goes on.

You are in a KC suburb in a house with a "hot" thermal signature and "grow lights" for your pepper plants. Did you cover the windows as well?

Have you met (and made friends with) the local constabulary yet?

TR

**Bill Harsey** · 07-05-2004, 15:30

Something I've learned about growing chiles, Fertilizer is good but be careful and don't use too much nitrogen. This can make for a robust tall leafy plant and no chiles. Sounds like your starting out right! The habeneros can be grown year around if you keep them in a 5 gallon plastic bucket with good drain holes. remember tha any plant in a bucket heats up and loses water faster than a plant in the ground. Advantage is you can bring the bucket in when the weather starts to turn in the fall and if the plant doesn't get cold, you have a great start on next year. The habs have a very long grow season, it takes forever (it seems) to get those guys ripe.

**Bill Harsey** · 07-05-2004, 15:35

Quote:

Originally posted by The Reaper
You are in a KC suburb in a house with a "hot" thermal signature and "grow lights" for your pepper plants. Did you cover the windows as well?

Have you met (and made friends with) the local constabulary yet?

TR

Around here, I brought two sherrif deputies into the garden and showed them what we are growing. I then stated that if anyone has any doubts, come in during daylight hours, OPEN THE DAMNED GARDEN GATE AND LOOK! I didn't want any of that high risk warrant being served at 4:30 am to look at chile peppers crap. I have since been informed that if for any reason I might need arresting, the entire SWAT Team will be involved. I knew they loved me!

NousDefionsDoc · 07-05-2004, 15:50

Quote:

Originally posted by Roguish Lawyer
They make a great Lobster Club at The Farm on Beverly.

Still partial to Corned Beef on Rye with mustard.

Also like Turkey Club on toasted wheat, no cheese.

Reubens also are good.

RL, you're sig line makes me sound like an insensitive ass -

I really like it.

brewmonkey · 07-05-2004, 15:56

Quote:

Originally posted by The Reaper
You are in a KC suburb in a house with a "hot" thermal signature and "grow lights" for your pepper plants. Did you cover the windows as well?

Have you met (and made friends with) the local constabulary yet?

TR

There aren't any windows in the room. It is the utility room where the hot water heater and blower for the furnace are located.

Yes, I have met our local leo's. When I was in the brewery they loved to stop me as I was leaving work.

**The Reaper** · 07-05-2004, 16:01

Quote:

Originally posted by brewmonkey

There aren't any windows in the room. It is the utility room where the hot water heater and blower for the furnace are located.

Yes, I have met our local leo's. When I was in the brewery they loved to stop me as I was leaving work.

Oh ho! Tradecraft!

Did you carry free samples or coupons for those occasions, or just Daylight Doughnuts?

TR

**Bill Harsey** · 07-05-2004, 16:40

When I was logging, any sandwich that was in the lunchbox was my favorite! Warm processed meat and mayo! Hot peanut butter and jelly was a treat too. Never did understand why everyone was worried about warm mayonaise, it tastes great after sitting in a sun heated lunchbox for half the day. We had to use good lunchboxes that had a latch we could put a wire in so the ravens couldn't roll them down the hill until they opened. (true story too!) Now for an extra good sandwich, I love to grill some left over beef with thin sliced habeneros and onion and put it in any bread.

brewmonkey · 07-05-2004, 17:37

Quote:

Originally posted by Bill Harsey
When I was logging, any sandwich that was in the lunchbox was my favorite! Warm processed meat and mayo! Hot peanut butter and jelly was a treat too. Never did understand why everyone was worried about warm mayonaise, it tastes great after sitting in a sun heated lunchbox for half the day. We had to use good lunchboxes that had a latch we could put a wire in so the ravens couldn't roll them down the hill until they opened. (true story too!) Now for an extra good sandwich, I love to grill some left over beef with thin sliced habeneros and onion and put it in any bread.

I have seent those birds. We had them at Fort Irwin and we called them MRE Brids. They would swoop down and grab the whole MRE and fly away with it.

Denny · 07-05-2004, 19:07

ham and cheese on toasted white........ or white bread with thin slices of supersod. I am a simple man ...... lol

**Kyobanim** · 07-05-2004, 19:30

Quote:

Originally posted by brewmonkey
I have seent those birds. We had them at Fort Irwin and we called them MRE Brids. They would swoop down and grab the whole MRE and fly away with it.

LMAO! That had to be some funny shit to see!

brewmonkey · 07-05-2004, 19:36

Quote:

Originally posted by Kyobanim
LMAO! That had to be some funny shit to see!

When we would pull lager guard we had a neat little trick for them. We would attach a few hoffmans to some commo wire, put them inside an MRE bad and then spread the MRE across the top of the bag. When the birds would come in to eat we would crank the phone and BOOM!

**Roguish Lawyer** · 07-05-2004, 19:52

Quote:

Originally posted by NousDefionsDoc
RL, you're sig line makes me sound like an insensitive ass -

I really like it.

LOL -- your words, not mine!