pau
Rising Star
1. any thoughts on food dehydrators for San Pedro preparation? Is is just a matter of personal preference, such as dried & capped powder vs. Slime shakes?
2. A neighbor recently moved into the neighborhood decided to cut down a huge multi-armed cactus growing up over their roof and rubbing on their eaves. I'm told it was identified as a T. Scopulicola, about which little detailed info on activity is available, although it does seem popular in Australia. The plant was a very dark green and a bit thicker than most SP's seem to be. And although it appeared very Pach-like from a distance, it's lack of spines growing out of the aeroles seemed to give it away as Pach's Bolivian cousin, T. Scopulicola. I'm also told it was very firm, juicy and crunchy, like a fresh cucumber, the green flesh was exceptionally dark green, but a bit thinner than Pach. The very clued-in neighbors expected it to be weak, but in fact it turned out to be a good 2-3 times stronger than expected, and a somewhat "darker" experience a la T. Bridgesii than your everyday San Pedro. I heard they used a 2-pull freeze-simmer-Tshirt-evaporate process, with a good dose of commercially available 100% natural Florida Key Lime juice thrown in (I bet that juice makes great pies). Indeed there does seem to be little info about this species out there, perhaps my neighbors have helped fill in a gap in our understanding...the experience does suggest that a bit of caution is in order if one ever runs across this lively speciman.
2. A neighbor recently moved into the neighborhood decided to cut down a huge multi-armed cactus growing up over their roof and rubbing on their eaves. I'm told it was identified as a T. Scopulicola, about which little detailed info on activity is available, although it does seem popular in Australia. The plant was a very dark green and a bit thicker than most SP's seem to be. And although it appeared very Pach-like from a distance, it's lack of spines growing out of the aeroles seemed to give it away as Pach's Bolivian cousin, T. Scopulicola. I'm also told it was very firm, juicy and crunchy, like a fresh cucumber, the green flesh was exceptionally dark green, but a bit thinner than Pach. The very clued-in neighbors expected it to be weak, but in fact it turned out to be a good 2-3 times stronger than expected, and a somewhat "darker" experience a la T. Bridgesii than your everyday San Pedro. I heard they used a 2-pull freeze-simmer-Tshirt-evaporate process, with a good dose of commercially available 100% natural Florida Key Lime juice thrown in (I bet that juice makes great pies). Indeed there does seem to be little info about this species out there, perhaps my neighbors have helped fill in a gap in our understanding...the experience does suggest that a bit of caution is in order if one ever runs across this lively speciman.