Bogdan
@bogdangh.bsky.social
Programming is 10% science, 20% ingenuity, and 70% getting the ingenuity to work with the science
.NET Fullstack Dev
Part time fiddling with hot peppers 🌶️
.NET Fullstack Dev
Part time fiddling with hot peppers 🌶️
Gonna reply here, but it's for both :)) Have you noticed any issues with the fan being on the bottom? I've read that having the fan at the back would dry them more evenly, but not sure how noticeable that is in real life.
November 17, 2025 at 11:36 PM
Gonna reply here, but it's for both :)) Have you noticed any issues with the fan being on the bottom? I've read that having the fan at the back would dry them more evenly, but not sure how noticeable that is in real life.
What dehydrator are you using? I'm thinking of buying one as well
November 17, 2025 at 8:52 PM
What dehydrator are you using? I'm thinking of buying one as well
Yes, truly a blessing. I was first concerned it wouldn't like it inside, but looks like it enjoys it more than outside, as it turned from a pale orange to a bright red. (+ Plenty of food 😂)
November 15, 2025 at 3:42 PM
Yes, truly a blessing. I was first concerned it wouldn't like it inside, but looks like it enjoys it more than outside, as it turned from a pale orange to a bright red. (+ Plenty of food 😂)
Your peppers are looking great though, despite the snow-compatible temperatures :))
November 8, 2025 at 10:20 PM
Your peppers are looking great though, despite the snow-compatible temperatures :))
Is that snow you're having in the video?
November 8, 2025 at 10:16 PM
Is that snow you're having in the video?
Maybe the easiest solution would be some of those glass/silicone cubes meant to be frozen and placed in liquids.. they should be fairly inexpensive and you can squeeze them in
November 8, 2025 at 9:57 PM
Maybe the easiest solution would be some of those glass/silicone cubes meant to be frozen and placed in liquids.. they should be fairly inexpensive and you can squeeze them in
Heh, I know what you mean with the packing part. I ended up cutting the peppers in half only (larger pieces = less chances to find their way to the top), and improvised some weights from some crystal ashtray-like things I found.. since they're flat and sit on top of each other, they do just fine.
November 8, 2025 at 7:40 PM
Heh, I know what you mean with the packing part. I ended up cutting the peppers in half only (larger pieces = less chances to find their way to the top), and improvised some weights from some crystal ashtray-like things I found.. since they're flat and sit on top of each other, they do just fine.
I guess somewhere in-between :-? When putting a batch in the food processor I try to exclude as much brine as possible, and then add some brine (like half a cup maybe?) so the mixture is fluid enough for chopping. I prefer adding afterwards so i can somewhat control the quantity.
November 8, 2025 at 7:37 PM
I guess somewhere in-between :-? When putting a batch in the food processor I try to exclude as much brine as possible, and then add some brine (like half a cup maybe?) so the mixture is fluid enough for chopping. I prefer adding afterwards so i can somewhat control the quantity.
You'll definitely be on the short list of suspects if that happens, lol :)) though the oil heating part is interesting.. from my (very) brief research, I only found some suggestions to either dry the peppers, or soak them in lemon juice, to kill the bacteria
November 8, 2025 at 7:33 PM
You'll definitely be on the short list of suspects if that happens, lol :)) though the oil heating part is interesting.. from my (very) brief research, I only found some suggestions to either dry the peppers, or soak them in lemon juice, to kill the bacteria
Haha, I know what you mean, because when I first started this, I really wanted to make spicy olive oil. You know, the nice one with whole peppers inside. And then I saw all the posts on how that's a good environment for botulism.. now it's just a distant dream :))
November 7, 2025 at 8:18 PM
Haha, I know what you mean, because when I first started this, I really wanted to make spicy olive oil. You know, the nice one with whole peppers inside. And then I saw all the posts on how that's a good environment for botulism.. now it's just a distant dream :))
Honestly, that's helpful, as for some reason I had the misconception that you had to do it in one go :)) not sure what I thought would happen if the process would be interrupted :))
November 6, 2025 at 9:42 PM
Honestly, that's helpful, as for some reason I had the misconception that you had to do it in one go :)) not sure what I thought would happen if the process would be interrupted :))
So cool looking :)) how many hours were they smoked/dried?
November 4, 2025 at 7:20 PM
So cool looking :)) how many hours were they smoked/dried?
Thanks @chillichirps.bsky.social for investing your own time to make this feed work! 🌶️
November 1, 2025 at 9:40 AM
Thanks @chillichirps.bsky.social for investing your own time to make this feed work! 🌶️
Was there any trace of that slightly shiny mucus they usually leave behind?
October 29, 2025 at 11:10 AM
Was there any trace of that slightly shiny mucus they usually leave behind?
TIL about rasping radula :)) cool name
October 29, 2025 at 11:09 AM
TIL about rasping radula :)) cool name
Honestly, it might not be a snail :-? My snails/slugs chomp all the way through. My guess is it's some kind of insect/worm, based on the traces it left on it.. seems like it's small enough to move on it
October 28, 2025 at 7:21 PM
Honestly, it might not be a snail :-? My snails/slugs chomp all the way through. My guess is it's some kind of insect/worm, based on the traces it left on it.. seems like it's small enough to move on it
Oh damn, never seen those. What's the usual solutions for these? Natural predators or sprays?
October 22, 2025 at 7:51 PM
Oh damn, never seen those. What's the usual solutions for these? Natural predators or sprays?
Haha, I'm always scared as well, but usually try a tiny bit (proportional with how hot it's supposed to be), just so I have an idea what it tastes like
October 22, 2025 at 7:34 PM
Haha, I'm always scared as well, but usually try a tiny bit (proportional with how hot it's supposed to be), just so I have an idea what it tastes like
Keep us posted with the smoking, I for one am curious 😁 I tried as well this summer, first time smoking anything. They stayed around 7 hours in a normal grill, but was a total nightmare to manage, and they barely dehydrated
October 18, 2025 at 9:54 PM
Keep us posted with the smoking, I for one am curious 😁 I tried as well this summer, first time smoking anything. They stayed around 7 hours in a normal grill, but was a total nightmare to manage, and they barely dehydrated
Hm, tricky one.. in my case, it took them 2-3 weeks to ripen.. I guess what you can try for those which started turning, is to cut (part of) the plant and hang them upside down. I've heard they would still ripen this way, with the nutrients already available in the plant
October 18, 2025 at 9:51 PM
Hm, tricky one.. in my case, it took them 2-3 weeks to ripen.. I guess what you can try for those which started turning, is to cut (part of) the plant and hang them upside down. I've heard they would still ripen this way, with the nutrients already available in the plant
Hm, I'm intrigued, as it never occurred to me I could actually dry that part and use it as seasoning.
I think fermenting it is, as my jars are quite big (5L), and that will most likely consume most of my green peppers. Thanks
I think fermenting it is, as my jars are quite big (5L), and that will most likely consume most of my green peppers. Thanks
October 11, 2025 at 8:51 PM
Hm, I'm intrigued, as it never occurred to me I could actually dry that part and use it as seasoning.
I think fermenting it is, as my jars are quite big (5L), and that will most likely consume most of my green peppers. Thanks
I think fermenting it is, as my jars are quite big (5L), and that will most likely consume most of my green peppers. Thanks