Franks and Lipstick Photos - Page 2

Skip · December 30, 2006

G'Day Grub and Michael

Orange Habanero did brilliantly for me too a couple of seasons ago when I last grew it out. Packed with peppers. The hotter peppers are the more I enjoy them. I can eat most raw, choppd up with my dinner, but I chickened out with Orange Habanero fearing permament damage to my taste buds! LOL Instead, I used them only in the cooking, in our Polish goulash etc, and they were fantabulous!

But I continue to search for the thick-fleshed hot peppers as they provide an additional characteristic that the thin ones cannot provide - texture. If you know a source of thick-fleshed hot pepper seeds let me know.

Cheers.

Skip, in Oz

**mdvpc** · December 30, 2006

Skip-the only thick-fleshed hot peppers I could suggest are the new mexico green chiles. Some of them are somewhat hot-not hot like habanero, but not many are in that league. Have you grown green chile? It may be that they arent hot enough for you, but a green chile stew is really good.

Skip · December 31, 2006

Hi Michael

No, I’ve not grown New Mexico green chile before. They needn’t be ferociously hot, just hot enough to impart some additional flavor into whatever dish I am preparing.

Could you give me a few reliable seed sources? Or, if you have seeds might I be able to trade you a few of my best hot peppers for a few of your seeds? A very kind chilehead has sent me a few seeds of Chimayo that I could send you. He raves about it and says it has a unique flavor. It has even been enshrined into the legislation of New Mexico, being native to the state.

Cheers.

Skip, in Oz

Grub · December 31, 2006

Skip,

Michael kindly send me some seeds and I'm sure I can share them with you, as well as add some other chilli seeds I have that are, as Gollum would say, preshus...

I have chillies everywhere this year and more aphids than the whole of Canberra

**mdvpc** · December 31, 2006

Skip and Grub-If the seed I sent Grub is not sufficient, let me know, I can send more. Sandia comes to mind as a hot green chile-but green chile isnt eaten raw to my knowledge-you have to roast it and slip the skin off. I'm pretty sure I sent Sandia to Grub.

**mdvpc** · February 4, 2007

Here is Lipstick getting ready to give me some fruit. After these get harvested, this plant is done. The winter really slows these sweet peppers down.

**mdvpc** · February 16, 2007

Here is the last of my harvest from my Lipstick plant. Great variety, and produced reasonably well for a pepper in a winter greenhouse.

Spatzbear · February 16, 2007

They look great, Michael! I grew it last year and was very happy with it. Don't know why I didn't grow it this year?

Glad to see you've got some stuff to harvest.

December 30, 2006	#16
Skip Tomatovillian™ Join Date: May 2006 Location: Canberra, Australia Posts: 25	G'Day Grub and Michael Orange Habanero did brilliantly for me too a couple of seasons ago when I last grew it out. Packed with peppers. The hotter peppers are the more I enjoy them. I can eat most raw, choppd up with my dinner, but I chickened out with Orange Habanero fearing permament damage to my taste buds! LOL Instead, I used them only in the cooking, in our Polish goulash etc, and they were fantabulous! But I continue to search for the thick-fleshed hot peppers as they provide an additional characteristic that the thin ones cannot provide - texture. If you know a source of thick-fleshed hot pepper seeds let me know. Cheers. Skip, in Oz __________________ The day you give up hope a part of your inner self dies

December 30, 2006	#17
mdvpc Tomatoville® Moderator Join Date: Jan 2006 Location: San Antonio, Texas Posts: 4,386	Skip-the only thick-fleshed hot peppers I could suggest are the new mexico green chiles. Some of them are somewhat hot-not hot like habanero, but not many are in that league. Have you grown green chile? It may be that they arent hot enough for you, but a green chile stew is really good. __________________ Michael

December 31, 2006	#18
Skip Tomatovillian™ Join Date: May 2006 Location: Canberra, Australia Posts: 25	Hi Michael No, I’ve not grown New Mexico green chile before. They needn’t be ferociously hot, just hot enough to impart some additional flavor into whatever dish I am preparing. Could you give me a few reliable seed sources? Or, if you have seeds might I be able to trade you a few of my best hot peppers for a few of your seeds? A very kind chilehead has sent me a few seeds of Chimayo that I could send you. He raves about it and says it has a unique flavor. It has even been enshrined into the legislation of New Mexico, being native to the state. Cheers. Skip, in Oz __________________ The day you give up hope a part of your inner self dies

December 31, 2006	#20
mdvpc Tomatoville® Moderator Join Date: Jan 2006 Location: San Antonio, Texas Posts: 4,386	Skip and Grub-If the seed I sent Grub is not sufficient, let me know, I can send more. Sandia comes to mind as a hot green chile-but green chile isnt eaten raw to my knowledge-you have to roast it and slip the skin off. I'm pretty sure I sent Sandia to Grub. __________________ Michael

February 4, 2007	#21
mdvpc Tomatoville® Moderator Join Date: Jan 2006 Location: San Antonio, Texas Posts: 4,386	Here is Lipstick getting ready to give me some fruit. After these get harvested, this plant is done. The winter really slows these sweet peppers down. __________________ Michael

December 31, 2006	#19
Grub Tomatovillian™ Join Date: Jan 2006 Location: Sydney, Australia Posts: 2,722	Skip, Michael kindly send me some seeds and I'm sure I can share them with you, as well as add some other chilli seeds I have that are, as Gollum would say, preshus... I have chillies everywhere this year and more aphids than the whole of Canberra

February 16, 2007	#22
mdvpc Tomatoville® Moderator Join Date: Jan 2006 Location: San Antonio, Texas Posts: 4,386	Here is the last of my harvest from my Lipstick plant. Great variety, and produced reasonably well for a pepper in a winter greenhouse. __________________ Michael

February 16, 2007	#23
Spatzbear Tomatovillian™ Join Date: Jan 2006 Location: Adelaide Hills, Australia Posts: 349	They look great, Michael! I grew it last year and was very happy with it. Don't know why I didn't grow it this year? Glad to see you've got some stuff to harvest.