Come And Dig It

Jimmy In The Garden

Jimmy In The Garden

Come And Dig It

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How To Grow Carolina Reaper Pepper From Seed

How To Grow Carolina Reaper Pepper From Seed

Figuring out how to grow Carolina Reaper Peppers from seed is a relatively straightforward process. Whether you’re doing it from seeds you have saved, or seeds you’ve bought, with the right preparation you should achieve success. It just requires a degree of patience as the […]

How To Save Carolina Reaper Seeds To Plant

How To Save Carolina Reaper Seeds To Plant

If you’re a fan of growing super hot chili peppers then you have to know how to save Carolina Reaper seeds. Once you know this, you’ll become self-sufficient with your chili growing and be able to start your own super hot seed bank. It’s ridiculously […]

Pickled Habaneros And Onion In Kombucha

Pickled Habaneros And Onion In Kombucha

I had the fortune of discovering a massive batch of habaneros on special at the local grocery store over the weekend. With my habanero plants still a few months away from maturity, I figured I should seize upon this spicy opportunity and learn how to preserve and pickle peppers. We had brilliant success with our pickled red onions in kombucha, so I thought I’d extend this across to trying to pickle habaneros in kombucha.

The recipe is very straightforward and involves few ingredients. I’ll report back once the pickling process is complete and share the flavor profile.

Fresh Red Habanero Peppers
Fresh Red Habanero Peppers

Start by slicing your habaneros (and onion) into thin rings.

Finely Sliced Habanero Peppers
Finely Sliced Habanero Peppers

Combine a cup of your fresh homemade kombucha with 1/4 cup white vinegar, 1 tbsp salt, 1 tbsp sugar, 1 tbsp mustard seeds and 1 tsp black pepper.

Fresh Jar of Homemade Kombucha
Fresh Jar of Homemade Kombucha

Let the mixture simmer for 10 minutes, then pour over the habaneros and onions in a jar. Let cool before sealing the lid and placing in the fridge.

Pickled Habaneros and Onion in Kombucha
Pickled Habaneros and Onion in Kombucha

Looks delicious already, doesn’t it?

Pickled Habaneros and Onion in Kombucha
Pickled Habaneros and Onion in Kombucha

Depending on the mixture, one should wait around 2 to 3 weeks before the pickling starts to take a pronounced effect. Of course you can consume it immediately, but those that wait longer will be rewarded with a better flavor profile.

Basil Leaves Turning Yellow And Dying? Basil Downy Mildew!

Basil Leaves Turning Yellow And Dying? Basil Downy Mildew!

Today marks a sad, sad, truly gut-wrenching day in the history of my garden. It appears the Basil Downy Mildew (BDM) has reared its ugly head and spread throughout my basil plants faster than Usain Bolt in Berlin. The worst thing about this disease is […]

How To Grow Bird’s Eye Chili Peppers From Seed

How To Grow Bird’s Eye Chili Peppers From Seed

Bird’s Eye Chili Peppers can be notoriously difficult to germinate from seed. Funnily enough, they germinate best after being consumed by a bird and having gone through the entire digestive process. This in effect prepares the seed for germination by weakening the shell of the seed as Bird’s Eye Chilis have a very tough exterior shell. Left to germinate without any assistance, you might find that the seeds will have a very long germination window, but something can be done to help them.

In order to shorten the germination time of Bird’s Eye Chili seeds, you should soak the seeds in warm water for around 6 – 8 hours before planting. This should be sufficient time to weaken the seed shell.

The first time I planted Bird’s Eye Chilis (before I realised to soak them) I waited around 5 weeks for them to germinate and saw nothing. Not a single one. I scratched my head wondering why my seeds weren’t germinating and turned to the internet to find out. I’ve just recently soaked my new chilli seeds and planted them. I’ll keep you updated on the progress and hopefully I end up with a bowl full like this.

Bowl Full Of Birds Eye Chilli Peppers
Bowl Full Of Birds Eye Chilli Peppers
How I Built A Solar Powered Hydroponic System At Home For Cheap

How I Built A Solar Powered Hydroponic System At Home For Cheap

I’d been working up to building a hydroponic system at home for a few months now and with the success of my solar powered, fully automated irrigation system, I realised it would be simple enough to combine the two into a hydroponic set up. I’ve […]

How To Grow Super Hot Peppers (Chillies) From Seed

How To Grow Super Hot Peppers (Chillies) From Seed

Growing hot peppers indoors from seed is an immensely enjoyable experience. Particularly once you have an established plant that provides the spice of Satan’s stick hot peppers on demand. There’s a few things you can do and that should be considered best practises when starting super […]

Indian Army Develops Diabolical Chilli Grenade From Bhut Jolokia

Indian Army Develops Diabolical Chilli Grenade From Bhut Jolokia

In a savage move, the Indian army has developed a grenade that comprises of ground Bhut Jolokia (Ghost Pepper) chilli. For those of you not in the know, the Ghost Pepper measures at around 1,041,427 Scoville Units. To give that a comparison you’ll understand – it’s about 200 times hotter than a jalapeño chilli pepper. It was once the Guiness World Record holder as the hottest chilli to ever exist, but that was back in 2007 and these days we have the Carolina Reaper to fear.

India have developed the chilli weaponry in a move to combat terrorism. Research has indicated that the chilli grenade is a highly effective non-toxic weapon that can blind and render people seriously impaired for hours. Hour upon hour of gruelling interstinal contorting pain.

Scientists who developed the grenade were quoted as saying:

“The effect is so pungent, it would literally choke them.”

It has a shape that even strikes fear into the heart of every chilli loving man and woman on the planet.

Bhut Jolokia Ghost Pepper
Bhut Jolokia Ghost Pepper

Check out the best videos of people who probably temporarily lost the desire to live after experiencing the heat.

Old mate:

Young mate:

Then this lady tries to eat 60 of them in one sitting with some chef I’ve never heard of:

Easy Method To Making Haloumi In Under 1 Hour

Easy Method To Making Haloumi In Under 1 Hour

Haloumi is the best cheese of all time. Hands down. Without a doubt. And if you disagree with me, well you wouldn’t have clicked on this page in the first place, would you? To make haloumi you’ll need the following ingredients: 2L Full cream unhomogenised […]


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Haloumi is the best cheese of all time. Hands down. Without a doubt. And if you disagree with me, well you wouldn’t have clicked on this page in the first place, would you?

To make haloumi you’ll need the following ingredients:

  • 2L Full cream unhomogenised and preferable non or low pasteurised cow’s milk
  • 1 Rennet tablet
  • 1 Teaspoon Salt

That’s it.

You’ll need a kitchen thermometer, I picked up a milk frothing thermometer online for cheap. So just be aware of that, since most other things will be in the kitchen.

You can scale up or down the recipe as you like. With 2 liters of cow’s milk I ended up with around 250g of haloumi which I didn’t think was too bad considering I got the milk on sale for a couple bucks.

  1. Start by adding the milk to a saucepan with a lid and gently heating the milk to around 36 degrees Celsius (or 85 Fahrenheit)
  2. Keep your eyes on the temperature of the milk at the surface and near the bottom of the pan. The first time I tried it I was scorching the milk at the base while the milk near the surface was still cool. There can be a pretty large temperature gradient throughout the saucepan if you’re trying to heat too quick.
  3. When you hit the magic 36 degrees Celsius (85 Fahrenheit mark) it’s time to add the rennet. Dissolve a tablet of the rennet in 1 tbsp of water and mix in thoroughly – around 20 seconds.
  4. Remove the saucepan from heat and cover with the lid, let it rest for anywhere between 30 minutes to 1 hour.
  5. Periodically check up on the mixture by gently dragging a spatula through the mix, you’ll notice that large clumps of the milk start to bind together. It will be done when you notice that no more clumps are appearing.
  6. Transfer the mix to a microwave safe bowl and blast it on the microwave for 2 minutes (high)
  7. Give it a gentle stir encouraging the whey to separate.
  8. Place in the microwave for 1.5 minutes on high and again give it a gentle stir
  9. Place in the microwave for a final 1.5 minutes on high and remove
  10. When the mix has cooled to an appropriate temperature, place your hands inside and start to grab the large clumps of the curds. Push them together forcing bigger and bigger pieces and squeezing them to force the liquid out.
  11. Once you’d separated most of the large stuff, run the remaining liquid through a colander to separate out the rest.
  12. Sprinkle a teaspoon of salt into the mix and work this through completely.
  13. Now start to force your haloumi into the mould. Initially it will appear like there is too much but as you keep working it, the liquids will separate from the cheese and it will keep shrinking.
  14. Once it’s in, place it in the fridge and fight the urge to cook it all in one fell swoop.
How to make haloumi
Heat The Milk To 35 degrees Celsius
Let it sit for between 30min - 1hr
Let it sit for between 30min – 1hr
Squeeze all those juices out
Squeeze all those juices out
Squeeze some more
Squeeze some more
Okay enough squeezing
Okay enough squeezing
Fried haloumi with eggs, sundried tomato and avocado
Fried haloumi with eggs, sundried tomato and avocado