johnsbrewhouse Sarah and I are trying out our new fifth wheel this weekend also. Sitting by the fire with an ol fashion as we speak. Have a fun safe weekend
Gardening, canning, pickling and everything related
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calldoctoday Thanks for the info. The one thing my research showed me is that when they turn red and then dried they are called anchos. I did not know that.
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RON PARRISH Yes, that is correct. Poblanos & Anchos are one & the same basically.
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Bob Stehlik Team Blue Power User Veteran Canning Traeger Regular Contributors Military Veterans last edited by
RON PARRISH Looks like chile rellenos will be on the menu or tortilla soup. I’ve smoked some in the past, peeled and put under the skin on a turkey breast or a whole chicken or turkey.
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
RON PARRISH I can’t take heat anymore either
but still love the flavor 
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
RON PARRISH those are some good looking pablanos. Good luck with whatever you decide to do with them.
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cdavis I still like the heat, just cannot take as much as I used to or even close, but have always & will always love the flavors. We eat a lot of peppers to get that flavor & there good for you too!
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RON PARRISH One other thing I forgot to mention is when you smoke or dry them, especially if you are doing the ripe Ancho peppers (you can do it with the green Poblanos too though) not only can you store them dried as I mentioned, you can grind your own fresh chili powder. We don’t even buy store bought any more as the home ground takes it to a whole nother level & you can just store it in a mason jar in the refer. It is not the same as the store bought either as the other spices are not in it, so you have to make sure to add the Comino & Coriander, whatever suits you, etc. to your recipes using chili powder. I remembered you & this thought when I was making homemade beefy smoked enchiladas last night.
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calldoctoday Thanks very much! I now know what I am going to do with the rest. My own chili powder WOW!
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RON PARRISH You are very welcome. I hope you enjoy it at least half as much as we do.
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Talking about strange weather. We are still getting all sorts of peppers, got six more eggplants, three more Butternut Winter Squash, and a few Straight Necked Summer Squash, even have a beautiful matter plant coming up volunteer. Crazy as it was in the low 80’s just the other day & it is not even two weeks till Christmas.
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning last edited by
calldoctoday Wow, we had ice yesterday, then a dash of snow on top of that, then it all melted away by noon. They have had over 4 ft. of snow in the mountains in the last 5 days and expect more this weekend, We are at 42 degrees which will be our high for the day. Our gardening days have been done since September even living close to the Pacific Coast. The end of February I will start prepping the garden and will plant cold crops in April,
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johnsbrewhouse That is amazing. I got some things in maybe 3 weeks ago or so & very late for the fall garden (Cole Crops primarily) & guess it is not too late after all the way things are going. If I can get them to all grow like lightning now they might be grown & harvested before the first real freeze.
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calldoctoday we had 6 inches of snow a week ago, 50 degrees today with rain and 50mph wind coming tonight, then a high of 20 degrees by friday. Mother nature is all messed up
hey vegetarians, my food poops on your food!
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kyle You got that right, amazing!
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning last edited by
kyle sounds like you are getting what we had last week, you have a lot of snow on the way if it lives up to what we have had blow through in the last week.
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by GWG8541
johnsbrewhouse my nephew just sent a video from Lake Waconda in Kansas. It looked more like a shot of the ocean or one of the Great Lakes during a storm. He lives close to Salina, Kansas and they were getting non thunderstorms related winds of 98 mph. Hopefully everyone at Waltons is doing OK and all of our Meatgistics community in Kansas. Crazy times.
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Surg Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors last edited by
Pickling some asparagus (store bought)“A smooth sea never made a skilled sailor.”
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Surg Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors last edited by
Also gonna try my hand at some bonsai since it’s too cold to garden outside. Watched a few videos but pruning these things really is an art to get them to grow how you want them to. We’ll see how it turns out.
“A smooth sea never made a skilled sailor.”
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning last edited by
Surg A good friend of mine is really into Bonsai and Viewing Stone carving, he has some fabulous work. His name is Edd Kuehn.
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Surg Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors last edited by
johnsbrewhouse just looked him up. Some nice looking trees on that Puget Sound Bonsai site.
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