Відео

I don't see a dead garden. Saw some dead, kaput, twisted, curled, stunted plants in my raised beds at my house after using composted manure top dressing last year. Where is the dead garden on this video? Misleading title. No sub.

Thank you same thing happened to me yesterday, in my Mexican market. Poblanos was marked as pasilli

Can I make this without the onions? What store bought dressings goes good with this?

I had no idea it took so long to dry chiles. I lived in Phoenix from 1962-1985. We could dry grapes to raisins in 10 days, plums to prunes in 14 days, jalapeños to chipotle in 20 days. Now I live in the desert of Eastern Washington. We are located at the confluence of three rivers with about 50 to 70 % humidity. So I will need to be patient with drying process! Much was learned.

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I was saying "amen, brother" the whole time you were talking about people not needing to boil their lids. That never made any sense to me so I never do it, yet so many people insist that you have to do that totally unnecessary step! In addition to what you said about it, boiling the lids degrades the rubber gasket on the underside of the lid and makes it much more likely that the jar won't seal at all or that the seal will fail at some point in the future.

I stumbled across your channel this morning, and I am glad I did! I really enjoy your calm demeanor and insightful content.

In '86 a drifter named "Bill Milk-Marton" would run around selling canned rat meat.

But I do like habeneros in my chili

Sarenos and jalapeños are my favorite

I love hot peppers

Learned a lot, thank you!

Awsome

Really enjoying seeing you make videos again. Favorite cooking channel, hands down. Looking forward to future canning videos! Thanks for all you do.

I like the idea of not having to boil the lids and jars, however after working in a factory (I won’t mention which one) for almost 50 years I would boil the jars once or at least run them through the dish washer because some people are just nasty or evil and If you are going through all of the trouble of canning I would feel a little safer doing that. I loved this video as I have never canned anything before and this year I have a good size garden and this video will come in handy if I get a good crop. You are a great teacher and I use many of your techniques from maintaining a cutting board to cutting an onion 😢

How can I keep m y dough together in my pies

Cant wait to see how this thing works

Ivy's a great helper! :)

I have asked a lot of people plenty of times in my lifetime where the chicken comes in place, and no one cannot tell me anything, but it's funny they will keep on calling it chicken fried steak.... I'm old born and raised in the country in the south. my parents r.i.p was raised and they were taught to call that beef, country fried steak with milk gravy on top. just saying and sharing.

Love the updates !!!

glad you are back ! I miss these videos, they are very relaxing.

That's a really cool set up!

Love the screen shade on the tunnel and compression knot is great too. Ivy looks like a great dog sitting patiently by your side while you were working on the compression knot. The misting and watering system is killer and I hope that you get a bumper crop this year and can’t wait for canning videos.

Missed your uploads, I'm glad you're back!

Stuart I missed your cooking and glad to see that you are back!!

Looks amazing! Thanks for the recipe, i'm going to try it!

The beans look very good. I like fat back in my beans. What brand of can pinto beans do you like? Awesome video thumbs up.

You're so lucky. I've wanted one of those for years.

This video is amazing, thank you. I realized I didn’t know anything about chilis and wanted to know more, and this video went above and beyond!

Thanks for sharing this information as the time laps.😊

Is there a printable recipe card for this anywhere?

I grow chilies as a hobby and for culinary use. They all grow quite well up here in Canada. Years ago, I went on a road trip to the southern states and in a grocery store I bought a packet of Pequins. Months later, back in Canada, out of curiosity I planted a few of the tiny seeds. I swear that ALL of the little beggars germinated! That got me started on growing other varieties. Last summer I had ALL of the official world's hottest record holders in my back yard (who would have guessed that one of the record holders was from England!...Dorset Naga) and I got loads of what I call "stupid hot" peppers. Way too hot for most culinary uses though. I have grown Guajillos up her and some very interesting South American varieties. The Aji Charapita produces peppers that , at best, are about 3/4 the size of a regular green pea but they have a bite!

I live in Peru so can't get your offer. But I make an Irish soda bread that I add similar goodies into. It makes great bread pudding. And I'm all in for the whiskey or rum ! Thanks <3 from Grandma in Peru 🇵🇪

There is a Lot of confusion about language these days. Keep Growing.

This video was great. I've been trying to broaden my pepper game and this summed up quite a few peppers I was curious about.

Napaka arte naman nito 😂

Guajillos are 2000-5000 scovilles? That's funny I don't get any heat from them

You got them cut the wrong way because the person who cooked and cut the ikirt is not a chef cos any chef should know to always cut against the grain... Ye

EXCELLENT!

you should have 2 bottles of beer 1 for the batter and on for the batter

Shame on the chemicals being recommended for use and it kills and destroys the soil. Good advise Sir. All chemicals should be banned in America as it is in Europe.

Alternately, you could just buy minced garlic in a jar and avoid the hassle and possible injury!

Stop apologizing for your self and the bad video, no one noticed. You have a good recipe, thanks.

You did good!

Very interesting. I've been taught much! Am I now a "Pepperologist, lol! I sure feel like it!. Interesting subject! Love this segment!

Lose the tongs.

Thank you so much for this video. I made skirt steak years ago and it was one of the delicious steaks I've had. Made it again and it was tough as heck. It turned me off from making it, although I will order it (some places are more tender than others) probably had that connective tissue that I didn't realize should be removed. I just picked up a nice piece from Whole Foods and I will made sure I prep it properly.

I made it while i follow and listened to your instructions. 😊😊😊so yummy

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I always look for your video in making this. Its my third time to make this. So yummy.