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Old 08-05-2008, 06:37 PM   #31
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
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Oh for heaven's sake, what IS your problem?

Of course growth culture makes a difference. Why else would I even mention that the Mediterranean climate is so perfect for peppers? You just seem itching to pick a pepper fight with me (can you say that 3 times fast? )

But growth culture aside, the basic attributes of Cayenne peppers, Jalapeno peppers, Habenero peppers, Bell peppers, will still come through.

Take that!!
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Old 08-06-2008, 07:53 AM   #32
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Quote:
Originally Posted by BreezyCooking View Post
But growth culture aside, the basic attributes of Cayenne peppers, Jalapeno peppers, Habenero peppers, Bell peppers, will still come through.

Take that!!
Is that it?...Are we all done and finished?...It will sell, any last bids?

Going once...Going Twice...Going...

A quick bid from the gent at the back in the hat ...It's game on!

Surely you mean...Cayenne chilli, Jalapeno chilli, Habenero chilli, Bell...no forget the bell, just capsicum,...

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Old 09-22-2008, 02:42 AM   #33
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I grow a variety known as "super cayenne". Hubby strings them and when dried I stick them in the food processor and make my own chile flakes. Cayenne is most definitely a variety of pepper. I like the "supers" because they are a lilttle milder than the "regular" cayennes.
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