Sorry only just found your reply Michael, much appreciated if you can.

Martin

Ahh, gotcha.

Sorry for sounding stupid, but right over my head that one, what's a GnG Daiquiri?

And of course you can always freeze it in ice cube trays, to make your own GnG blocks.

Just a thought, anybody fancy some seed trading?

Mine should be here anyday soon, so would be willing to trade for other named varieties.

To repeat myself, these are what I have incoming

THAI HOT CULINARY - 60 SEEDS
A compact variety ideal for containers producing plants with attractive upright clusters of slender 3? long, hot, intensely flavoured fruits.  Best grown under glass, but can be moved outside to a very warm sheltered location during a good summer.

FRESNO - 100 FINEST SEEDS
One of the best known varieties sold whole in shops, with a mild/hot flavour producing heavy crops of  3" long conical fruits which can be used green or when ripening to red. The plant has green stems, dark green leaves, and white flowers growing to 30?. Disease Resistant: Tobacco Mosiac.

POINSETTIA - 60 FINEST SEEDS
A stunning very ornamental edible pepper named due to its similarity to the popular Xmas plant.  The 3? long ?? long hot hooked fruits ripen to an attractive red and are born in great abundance and top the plant as they grow upwards in large clumps. Ideally suited for container and indoor cultivation growing to a maximum of 24?. Matures 90+ days from germination.

SANTA FE GRANDE - 100 SEEDS
Hot conical blunt-tipped waxed fruits, 1?" wide by 3?" long with medium thick walls are produced on sturdy 24" tall plants.  Continuous heavy yields.   Ripens from yellow to orange to red. 75-80 days from transplant.


Cheers
Martin

WOW!  Can't think of anything else to say.

Well done Chris, great video and lovely looking curry.

How much base are you using for each curry then?
I probably use 300ml at the very most, but lately I've been using a 500ml tub full for 2 curries.

So for each curry I'll add half a ladle 50ml at the start, after singeing, cook it right down, then add a full ladle 100ml.
When this has cooked right down, add the precooked meat and veg, give it a good stir round, and then add the final full ladle. This is then cooked out to desired consistency.

Oops sorry, not trying to tell you how to cook yours, just i think it's important to cook each ladle of base right down, before adding more. I used to add a load in one go and. like you, that seemed to take an age too cook down too.

Cheers
Martin

Hi Noble ox

Thanks for your advice (and everyone elses), appreciated.
I've planted some seeds from my frozen chillis, and I've also ordered some from the ebay seller I mentioned too.

In the end I ordered -

THAI HOT CULINARY - 60 SEEDS
A compact variety ideal for containers producing plants with attractive upright clusters of slender 3? long, hot, intensely flavoured fruits.  Best grown under glass, but can be moved outside to a very warm sheltered location during a good summer.

FRESNO - 100 FINEST SEEDS
One of the best known varieties sold whole in shops, with a mild/hot flavour producing heavy crops of  3" long conical fruits which can be used green or when ripening to red. The plant has green stems, dark green leaves, and white flowers growing to 30?. Disease Resistant: Tobacco Mosiac.

POINSETTIA - 60 FINEST SEEDS
A stunning very ornamental edible pepper named due to its similarity to the popular Xmas plant.  The 3? long ?? long hot hooked fruits ripen to an attractive red and are born in great abundance and top the plant as they grow upwards in large clumps. Ideally suited for container and indoor cultivation growing to a maximum of 24?. Matures 90+ days from germination.

SANTA FE GRANDE - 100 SEEDS
Hot conical blunt-tipped waxed fruits, 1?" wide by 3?" long with medium thick walls are produced on sturdy 24" tall plants.  Continuous heavy yields.   Ripens from yellow to orange to red. 75-80 days from transplant.

Not too bad for ?4.55 posted.

Now I've got to clear out some space, to grow them indoors, and find somewhere to put the pots of them in the garden in the summer.



Oh and, Tom feed is fine to feed them at flowering stage isn't it?

Cheers
Martin

 ;D

I don't know, but I've always done it in the past with other fresh seeds, and basically with absolutely anything that says 'put it in a warm dry place'.

I always used to germinate the seeds in there too, then again my house is pretty cold because I don't use the central heating. : ;D

Martin

PS was thinking of possibly getting these varieties from the above
POINSETTIA, FRESNO, TAM JALAPENO (MILD), THAI HOT CULINARY

Cheers 976

I'll open some of my frozen ones up to remove some seeds, dry them out for a few days in the airing cupboard, and have a go at planting some.

Sadly I threw away about six chillies worth yesterday. :



I was thinking of buying some from here

http://stores.ebay.co.uk/Premier-Seeds-Direct/_i.html?_nkw=chilli&submit=Search&_sid=79364908

Good feedback and I've seen them recommended around various sites on the net.
Pretty cheap for the amount of seeds you get too.

But there are so many to choose from, hence me asking what varieties would be recommended.

Martin