Maggie’s  THE "NOM NOM NOM" THREAD

SpringThom

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Minuteman
Jun 20, 2020
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Paso Robles CA
Yes would have helped to show them better.

Two dark ones are Ancho, triangle / pear shapped, a few used.rich deep flavor.

Pasilla, long dark spicey strong. A couple used.

And the main chili used for my bowl of red or other chili sauces Guajillo long red ones. Think of those as the base and any others the spice notes.

Find a Mexican market and buy from bulk bins. Get a big pile of the Guajillo's and small amounts of others that smell good.

The chilies should be pliable like leather and you might want to use disposable latex type gloves while digging around and smelling them.

View attachment 7606057


Sky is the limit.

Don't forget to fry your sauce in a pan with a little oil as the last step.
Those dried chilies are the key to achieve depth of flavor. I just started using them more often and the difference is night and day. And yes, frying the sauce. Rick Bayless books taught me quite a bit lol
 
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MtnCreek

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Jan 6, 2012
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Hey Dipshit. This ain't the whore section. Go fuck the Motivational Picture Thread up with the rest of the idiots if you would please.........
iu
 

1J04

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  • Aug 7, 2011
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    PNW WA
    Double crust turkey pot pie in the Rooster household tonight. Not that cool stuff @1J04 has been showing off with, but it’ll work


    WE LOVE TURKEY OR CHICKEN POT PIES!

    Some pics when done would be nice. I like the double crust idea. Never done that! Oh, and a nice steamy pic when ya crack it open!🙌🥰

    Imma fap to it.🤣
     

    Threadcutter308

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    Feb 13, 2017
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    Camano Island, Washington
    Now that the weather is getting real nice in New England, we dine outside last night with one heater going.

    Made fillet and poached lobster in a saffron butter sauce last night for the Mrs.

    I do have to say that it was mighty tasty

    View attachment 7624692
    Safe bet she’s never gonna leave you........hell, I wouldn’t. ;)
     

    1J04

    Lost Squirrel
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  • Aug 7, 2011
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    Some strip tease then. Ready for the oven, will sit in fridge until this evening and then back in the oven @ 425 for 20 minutes, then about 3-5 with the convection going to crisp it up real goodView attachment 7624733View attachment 7624734


    Ok, I'm gonna have to put this on the list of things to do. I mean it! But no Peas! And as a side note, I'm willing to bet we've got over a hundred people running around here with THEE EXACT SAME HAND TOWEL! :ROFLMAO: