The Culinary Arts Thread

#36,552
#36,552
Actually I'm glad I saw that, that's what I'm gonna do. Solves my problem. It sterilizes them too. Couple teaspoons in a cup of water for a couple of hours....boon! In the soil they go.
 
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#36,553
#36,553
Behr

You may have already tried this, but I typically soak all seeds a day in advance before I plant them. Majority of them normally sprout. Never heard or tried hydrogen peroxide. Will give it a try next year.
 
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#36,554
#36,554
Behr said:
I am so perplexed, or maybe a better descriptive is indecisive. I've read it's best to soak the seeds at least 24 hours first. I've also read to freeze them first. Do I use the paper towel method or straight in the soil?

Lol, I had decided to try all different ways to see which way worked best, but now that the time is near I can't decide if that's what I want to do. Smh.
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So, I really like this guy (Steve Albert). He also wrote The Kitchen Garden Grower’s Guide, which seems both thorough and consistent, which seems rare.

Anyway, he doesn’t mention soaking, stratification, freezing etc. And FWIW, I didn’t do this when I started my peppers indoors (both bell and hot), and they did just fine. I did keep them on heat the whole time, not just while they were germinating (along with under LED shop lights), and they’ve been really happy about that.

Also FWIW, the only time that I have soaked or nicked seeds is when they are large or rock-hard. So beans, peas, nasturtiums (so far.) The reason for doing this stuff is to make it easier for the seed cover to split and let the seedling emerge. Apparently. 🤪

Pepper Seed Starting Tips

1620678824466.jpeg
 
#36,555
#36,555
VolNExile said:
So, I really like this guy (Steve Albert). He also wrote The Kitchen Garden Grower’s Guide, which seems both thorough and consistent, which seems rare.

Anyway, he doesn’t mention soaking, stratification, freezing etc. And FWIW, I didn’t do this when I started my peppers indoors (both bell and hot), and they did just fine. I did keep them on heat the whole time, not just while they were germinating (along with under LED shop lights), and they’ve been really happy about that.

Also FWIW, the only time that I have soaked or nicked seeds is when they are large or rock-hard. So beans, peas, nasturtiums (so far.) The reason for doing this stuff is to make it easier for the seed cover to split and let the seedling emerge. Apparently. 🤪

Pepper Seed Starting Tips

View attachment 367312
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that's just mean. Behr finally makes a decision and you crap all over it by saying some expert here with a book doesn't do anything. Now he's gonna be lost again.
 
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#36,556
#36,556
volfanbill said:
that's just mean. Behr finally makes a decision and you crap all over it by saying some expert here with a book doesn't do anything. Now he's gonna be lost again.
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Yeah, sorry. I try not to do that. I should have read through to the current page.

In gardening, there are lots of roads to Dublin. In the end, you’ve got peppers or beans or tomatoes or whatever. I tend to think our human piddling matters less than temperature, sunlight, water, and soil. Get those four right, and you’re probably 90%+ along the way.
 
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#36,557
#36,557
The last few years I have taken to starting my seeds in eggs shells. Then once they have sprouted big enough to go in the ground, i just crumble up the egg shell into the hole.
 
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#36,560
#36,560
VolNExile said:
So, I really like this guy (Steve Albert). He also wrote The Kitchen Garden Grower’s Guide, which seems both thorough and consistent, which seems rare.

Anyway, he doesn’t mention soaking, stratification, freezing etc. And FWIW, I didn’t do this when I started my peppers indoors (both bell and hot), and they did just fine. I did keep them on heat the whole time, not just while they were germinating (along with under LED shop lights), and they’ve been really happy about that.

Also FWIW, the only time that I have soaked or nicked seeds is when they are large or rock-hard. So beans, peas, nasturtiums (so far.) The reason for doing this stuff is to make it easier for the seed cover to split and let the seedling emerge. Apparently. 🤪

Pepper Seed Starting Tips

View attachment 367312
Click to expand...
Unless it says Carolina Reapers, Dragon's breath and Trinidad Scorpions are no different than Bell peppers I ain't interested. I've grown bells, jalapenos, banana peppers and haven had an issue. People that grow these say they're harder to germinate and some can take 12 weeks. Pfft, I ain't waiting that long. And to add to it I'm not sure I had good seeds.

Thanks, but I'm on a mission now and I've made my decision. Full steam ahead.

Next up, Honey, Rosemary and garlic butter salmon. ........
 
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#36,561
#36,561
PEPPERJAX said:
Behr

You may have already tried this, but I typically soak all seeds a day in advance before I plant them. Majority of them normally sprout. Never heard or tried hydrogen peroxide. Will give it a try next year.
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Never heard of the peroxide soaking until 30 minutes ago and I've done all kinds of research.

I watched a video and them saying it sterilizes them too is what sold me. We'll see!!
 
#36,563
#36,563
NorCalVol67 said:
I traded the family cow for some magic beans today.

Should I soak them first or put them in the ground right away?
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Dude grows all kinda stuff including peppers. His name is Pepper for goodness sake. He soaks his seeds.

There's that.
 
#36,564
#36,564
Might be tl;Dr, I'll try not to make it that. @Orangeredblooded might understand a little because of her career, but since she's probably not an alcoholic and doesn't work in a restaurant setting where alcohol is served, she might not totally comprehendo.

When I was in the restaurant everyday 12-16 hours a day I didn't eat often and when I did it was something that was fast or easy like a burger or sandwich, and usually a mistake like over cooked or the wrong item... whatever. Several reasons for that and one was if I sat down to eat I wanted to drink too and I wouldn't drink until I was done working. But by that time, I just wanted to drink.

Couple that with things tasting different now that I've quite smoking, I'm tasting "new" stuff everyday, some stuff I've been eating for years and it never tasted better!

I've made some things lately that I've made years and years ago but didn't realize how good it really was. I'd make a sauce for something and get it just right, and never eat the dish.

Today I made a simple rosemary, honey and garlic butter sauce with red pepper flakes, spooned it on 3 pieces of salmon and cooked it in the air fryer at 380° for 13 minutes.

It was amazing.
 
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#36,571
#36,571
Behr said:
Might be tl;Dr, I'll try not to make it that. @Orangeredblooded might understand a little because of her career, but since she's probably not an alcoholic and doesn't work in a restaurant setting where alcohol is served, she might not totally comprehendo.

When I was in the restaurant everyday 12-16 hours a day I didn't eat often and when I did it was something that was fast or easy like a burger or sandwich, and usually a mistake like over cooked or the wrong item... whatever. Several reasons for that and one was if I sat down to eat I wanted to drink too and I wouldn't drink until I was done working. But by that time, I just wanted to drink.

Couple that with things tasting different now that I've quite smoking, I'm tasting "new" stuff everyday, some stuff I've been eating for years and it never tasted better!

I've made some things lately that I've made years and years ago but didn't realize how good it really was. I'd make a sauce for something and get it just right, and never eat the dish.

Today I made a simple rosemary, honey and garlic butter sauce with red pepper flakes, spooned it on 3 pieces of salmon and cooked it in the air fryer at 380° for 13 minutes.

It was amazing.
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First part doesn’t really work in my work setting, but do know quite of few that do work in restaurants, we seem to congregate together outside of work, because of food interest. It’s true that smoking and heavy drinking go hand in hand. Most don’t eat much until several hours after work, because it feels too much like work, not the preparation of food, the actual eating. As far as the smoking part, I guess part of the stress relief.
 
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