NixKustoms
Sheath and Knife Maker
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- Dec 30, 2010
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Copy that.
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The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details: https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is$300$250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
Snarking in the New Year! - now without forum breaking discontent
- Thread starter DunkEm
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One of my Xmas gifts from the wife is a beer home brew kit... Haven't started brewing yet... But by default, I'm now a beer expert!
On another note I'm kind of impressed with my little 20" tall pepper plant. No idea the species of pepper as it was just given to me late September. But it puts out small hot green little peppers...
Harvested 22 peppers about 3 weeks ago, left 4 on the plant to wrinkle up (want to plant the seeds from these) and now it's starting to flower again... More peppers comin up soon! ... In winter even lol
Ordered 4" black Raptor nerf bars for the truck. Plan on a Leveling kit and darker tint next... Then one day some A/T tires on some black 17-18" rims... But now we're talking money...
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- Apr 20, 2013
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Rats! I knew my title wouldn't last
.Which means we should be talking about a job......
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- Feb 17, 2013
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WW - How about a pic ofthe peppers? When you say small, hot peppers, I immediately think of tepins and pequins, but those are not typically sold as they are native SW peppers and not "regular" peppers.
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What is that, and why would we be talking about it?
OK, now im no pepper expert. But ill explain what im doing with it. Im growing it in a 5 gal bucket with a mix of potting soil and compost, then a small layer of small gravel like rock and then some sand on the very top.... Helps keeps gnats/bugs down i have found. Its been grown both outdoors in direct sun and inside under a 4ft 4 bulb grow light.
From early November. Leaves were looking rough after a good rain?
From Early December. At this point all the peppers stopped getting larger. Some of the larger ones started developing purple streaks at the tops of the peppers. Most stayed green and just got more plump and harder to the touch. The leaves started falling as well. I pulled all but 4 peppers not long after this. Well after sampling one and figurin it tasted good 'nuff:thumbup:
From Today. The 4 left have still not changed. Well, they got harder and fatter, but no color or length change. The leaves are back to a nice dark green and not curling bad like before. There are starts to flowers coming back as well but they are still very small, like little green balls LOL
Maybe they are suppose to change or get bigger in more ideal conditions, but i tried giving them perfect light and temps, even taking it indoors and using a small space heater to keep it warm in the shop on the couple nights it got down to ~40 here. But im no expert again... I know they are some hot little suckers and cut up in some vinegar, soaked for a week or 2, made the xmas collard greens SPECTACULAR
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- Dec 27, 2010
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Sounds tasty, WW. I got a friend who LOVES collard greens.
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- Feb 17, 2013
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Pepper size in deceptive in your pics. How long are they and how wide and/or big around are they? Nickle size? Quarter? Bigger?
Peppers that are longer than they are wide AND hot would USUALLY be jalapenos, cayenne or hot bananas (Usually being what's commercially sold at nurseries/big box HW stores).
Boxy hot peppers are habaneros and scotch bonnets. Usually.
Peppers turn red, yellow or purple when ripe. Seeds from peppers are not viable (meaning that they can sprout and make new plants) until AFTER the pepper is ripe. Seeds from ANY green pepper will NEVER sprout. They aren't ripe yet.
Many peppers change flavor as they ripen. Red, ripe jalapenos have a sweeter hot flavor than greens. A ripe bell pepper tastes totally unlike a green bell pepper. I ABSOLUTELY LOVE red bell peppers. The hot Thai peppers go from green to red to purple to near black and just get hotter as they ripen; they MAY get a little sweeter as the ripen but you just can't tell it because the get so damn hot.
The problem with leaving peppers on the plant to ripe is that if too many peppers are getting ripe, the plants quit producing peppers due to biological feed back from the peppers to the plants. When you picked most of the peppers, it triggered the plant into thinking it needed to produce more peppers, hence the new blooms. Peppers are self pollinating and don't need bees, butterflys or wasps to pollinate themselves, which is a good thing in winter gardening. So it's a balancing act between getting ripe peppers and lots of new ones. A key point is to have multiple plants so you can get more ripe peppers by having just a few ripen on each of several plants.
I can get all the green peppers I need off 2 or 3 plants, but to get a supply of reds (jalapenos or bells), I'll have 12 or 15 peppers of each variety. I pick most of the greens and leave 4 or 5 on each to ripen up.
If you are trying to keep seeds from each variety (if you have multiples), the varieties need to be separated by AT LEAST 200 feet, otherwise they will wind-pollinate each other and you get crosses - bell peppers that taste like jalapenos, etc. NOTE - this is from fruit harvested from plants grown from the SEEDS of the cross-pollinated plants. The fruit that results from a cross pollination will still be like the originals.
Peppers that are longer than they are wide AND hot would USUALLY be jalapenos, cayenne or hot bananas (Usually being what's commercially sold at nurseries/big box HW stores).
Boxy hot peppers are habaneros and scotch bonnets. Usually.
Peppers turn red, yellow or purple when ripe. Seeds from peppers are not viable (meaning that they can sprout and make new plants) until AFTER the pepper is ripe. Seeds from ANY green pepper will NEVER sprout. They aren't ripe yet.
Many peppers change flavor as they ripen. Red, ripe jalapenos have a sweeter hot flavor than greens. A ripe bell pepper tastes totally unlike a green bell pepper. I ABSOLUTELY LOVE red bell peppers. The hot Thai peppers go from green to red to purple to near black and just get hotter as they ripen; they MAY get a little sweeter as the ripen but you just can't tell it because the get so damn hot.
The problem with leaving peppers on the plant to ripe is that if too many peppers are getting ripe, the plants quit producing peppers due to biological feed back from the peppers to the plants. When you picked most of the peppers, it triggered the plant into thinking it needed to produce more peppers, hence the new blooms. Peppers are self pollinating and don't need bees, butterflys or wasps to pollinate themselves, which is a good thing in winter gardening. So it's a balancing act between getting ripe peppers and lots of new ones. A key point is to have multiple plants so you can get more ripe peppers by having just a few ripen on each of several plants.
I can get all the green peppers I need off 2 or 3 plants, but to get a supply of reds (jalapenos or bells), I'll have 12 or 15 peppers of each variety. I pick most of the greens and leave 4 or 5 on each to ripen up.
If you are trying to keep seeds from each variety (if you have multiples), the varieties need to be separated by AT LEAST 200 feet, otherwise they will wind-pollinate each other and you get crosses - bell peppers that taste like jalapenos, etc. NOTE - this is from fruit harvested from plants grown from the SEEDS of the cross-pollinated plants. The fruit that results from a cross pollination will still be like the originals.
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Having a glass of wine and enjoying this classic movie. So good.
SO good. Loved all of it, but the dinner convo about "lil' baby Jesus" was one of the hightlights. Shake-n-Bake!
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Also got to handle a few things at the knife shop the other day. I played with a BK21 for a little bit (the price they had it for wasn't too good) I could see that thing being a choppy beast. The forward weight on it would take a bit to get used to. I also played with one of these:
I wouldn't mind getting some play time with it. Only problem being its way out of my budget range, and the sheath is horrible (in my opinion). So about that BK&T hawk......
i tried, and returned, the Gerber Downrange "Tomahawk".
wow. that thing is one dull son of a dull thing
the edges are thick on the chopping side, and almost rounded even.
apparently "on purpose"
yet they say it can chop
must be magic
apparently KaBar makes a thing in 1095 called "the master key". might have to try that out.
generally though, the full size 30 inch Fubar by Stanley is the shizzzzzzzzzzz
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- Jan 4, 2012
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That dialogue was incredible. The Unrated version has some similar moments!
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- Feb 8, 2013
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well, we went back to the pawn shop today. we decided to pass on tje mauser, but picked up a little mossberg 410 lever action instaed. also got a USMC ILBE main pack
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- Dec 26, 2013
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Oh Fo Sho! My baby girl rocks one like a pro!
She can barely lift it.. but loves it when I let her smash stuff with it
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they arrived they arrived!
i had doubts
from russia with love
Aye aye aye....
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they arrived they arrived!
i had doubts
from russia with love
I'm glad your doubts were unfounded, B. Those are
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Damn Bladite, they look incredible!they arrived they arrived!
i had doubts
from russia with love
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