Snipe

How are they looking now?? I agree, are the peppers soft in the rusted areas?? I want to say since you had a heat waive here a few weeks back they are just blistered from the intinse sun.. Why only a few were affected?? I'm not sure.. If it were a disease it would affect the whole plant..

Is this "RUST" as you say only on the top / upper side of the peppers??

This will be helpful... This is what I see and have with mine.. Could be rbduck's issue, what he planted may have came from a different grower than the last so that variety is a bit different...

Couple of questions first Ron. How dose the plant look?? Leaves, branches and stalks (wilted, limp) Have you had more rain than normal?? Is this the first time you have grown Chili type peppers? How much sun light do they get each day??

Sweet!!! While your out trying to kill something you can pass it my way since I have two in the freezer now.. I would be happy to get it back to you if you harvest something this year...

A cooler as mentioned is your best bet for a large amount.. We use them for catering gigs all the time.. Before you wrap up cooking fill a large cooler with hot water and let sit for 30 minutes.. While it is heating from the water you can grab 4-8 bricks wrap in foil and then toss in the oven around 200°... These will be your heat sink... Once they are hot drain the water place heavy towels on the bottom of the cooler then place the bricks on the towels.. You then can place your foil wrapped food ontop of place cookie sheets on the bricks then the food.. Close the lid and you have a hotbox ready for travel..

And I have... These are very addictive..

Ooops... Looks like the boys spoiled your opener there Muff.. From looking at the box scores and seeing the game the giants were out played this time..

See the attached file I added to the original post.

I thought I would make some sausage for this weekends Dove Season opener.. Been many moons since I made this recipe.. This was my first recipe on making SS.. I was going to make a full 10 pounds but decided to make some other type of sausage this weekend..Players for this weekends event...3 lbs. Venison2 lbs. Pork2.5 TBS Salt1 TBS Garlic Powder1 TBS CBP1 TBS Onion Powder1 TBS Mustard Seed1 Tsp Cure #11 Tsp Ground Coriander1 TBS Ground Mustard Seed1 Tsp Basil1 Tsp Ground Nutmeg5 oz. Water6 Whole Jalapenos De-seeded & Chopped12 oz. Kraft Crumbles 1/2 Cup Powder Buttermilk (For Old Style Twang)Fresh out of the smoker and the ice bath... I did not smoke them no where near what I have in the past.. Kinda disappointed in the peppers too.. Just cannot not find any that have any heat.... And if your not on the Kraft Krumbles bandwagon, you should be.. Flavor was really good... Just how I remember it... I would add about a whole cup of PBM next time.. I like a bit more twang to it.. T-H's Venison Summer Sausage..txt

The most flavorful of all the Chiles... Take the tour here.. LINK Be sure to watch the video..

Hatch Chile Pepper Season is upon us and I thought I would drag out a bag of roasted peppers to test drive a sauce that's been dancing around in my head.. I thought I would start out with a small batch since was not sure of the out come.. Some where along the way I did not take any pics of the second dump of ingredients.. 1st Round of Ingredients: 2 to 2.5 Pounds Roasted Hatch Peppers 1 Med. Onion (Chopped) 4 Large Garlic Cloves (Whole) 1 Tsp Sea Salt 1 Tsp CBP 1/2 Tsp Ground Coriander 1/2 Tsp Ground Cumin 4 Cups Water Sweat the onion and garlic in pan on low heat... Add water along with the other ingredients and simmer for about 20 minutes... Add in peppers and cook on low for about 45 minutes, add water as needed to keep above the peppers... Once peppers, onions and garlic are cooked take a stick blender and break down the mixture about half way... Here's where I did not take any additional picks while cooking.. Second Ingredients Dump... 1 Med. Onion (Chopped) 4 Large Garlic Cloves (Whole) 1 Tsp Sea Salt 1 Tsp Garlic Powder 1 Tsp Onion Powder 1 TBS Sugar 1/2 Tsp Cumin 1/2 Cup Red Wine Vinegar Add the above to the pot and simmer for 45 minutes till onions and garlic are soft.. When ready place in a blender or food processor, blend till smooth.. Run sauce through fine mesh strainer and place back in clean sauce pan.. Simmer till desired consistency.. I made mine a bit thicker than I do my Chipotle Sauce... Just finished putting on the labels.. Damn flash washed out most of the color.. Oh Well..

I have been covered up at work... Seems I have had very little time to fire the pit up lately and I went to the Doc back in May for a physical and they found I am borderline diabetic... So not off comes some weight I'm down 24 pounds since June 1.. Still have more to go.. Been eating lighter and healthier.. Fear not, I will be back in the swing of things soon..

Damn that does look good.. I would give you points if they were activated here..

Give this one a shot.. Italian Sausage Vegetable Soup 1/2 pound Italian pork sausage 1 cup sliced carrots 1 large potatoe -- diced 1 garlic clove 2 cans beef broth 15 ounces garbanzo or chick pea beans -- drained 14 ounces canned tomatoes -- undrained 1 1/2 cups water 1/2 teaspoon Italian seasoning 1 bay leaf 1 cup zucchini parmesan cheese Brown the sausage. Combine all but zucchini in the crockpot and cook on low for 7-9 hours. Add zucchini and cook an additional 30 minutes.