"Whilst" ?!?!?!?
'Bloody hell,' shouldn't you have beans on that toast, mate, rather than jelly?
...offsetting the carb-comma induced pesto with some of the good stuff. Back on track.
Maggie’s THE "NOM NOM NOM" THREAD
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'Bloody hell,' shouldn't you have beans on that toast, mate, rather than jelly?
...offsetting the carb-comma induced pesto with some of the good stuff. Back on track.
I’ll see your big plate of plants and raise you a Blackstone full of meat"Whilst" ?!?!?!?
'Bloody hell,' shouldn't you have beans on that toast, mate, rather than jelly?
...offsetting the carb-comma induced pesto with some of the good stuff. Back on track.
View attachment 8772221
Throw an onion and a mushroom on there, at least (and put an indentation in the middle of the burgers. You cook like Chuck Schumer)!
"Whilst" ?!?!?!?
'Bloody hell,' shouldn't you have beans on that toast, mate, rather than jelly?
...offsetting the carb-comma induced pesto with some of the good stuff. Back on track.
View attachment 8772221
You to can turn a box of rocks into a delicious meal . Lol or make a big mess.
I did a little of both with all the roasted adding.
Some red and green mild peppers.
Some roasted tomatoes , garlic and onions. And some olives.
Gently poached chicken and the pasta cooked in that broth.
Extra effort worth it, yup
I did a little of both with all the roasted adding.
Some red and green mild peppers.
Some roasted tomatoes , garlic and onions. And some olives.
Gently poached chicken and the pasta cooked in that broth.
Extra effort worth it, yup
Definitely no onions or shrooms, blech. I usually do poke my thumb in the center if I flatten them myself but these were from Sam’s ClubThrow an onion and a mushroom on there, at least (and put an indentation in the middle of the burgers. You cook like Chuck Schumer)!
^^^^ Uhhh, that's not your thumb
Jasmine rice + chili crisp oil + salt with an omelette on the side was good for a late night snack.
First batch of Cayenne peppers thru the dehydrator.
Should get one more batch.
Soooo much more flavor than the commercially available powder.
Should get one more batch.
Soooo much more flavor than the commercially available powder.
@hangunnr
So after dehydration are the seeds still viable for planting?
And when you grind powder do you normally leave all the seeds in?
I use a variety of dried chilies for TexMex and chili. Some are hydrated blended strained and cooked.
I also use powders but " fresh" is a word that means nothing to the spice mongers it seems.
I normally remove most of the seeds for that type preparation as I believe they are slightly bitter.
I may soon have a chance at growing a decent size garden .
Those are beautiful peppers
.
So after dehydration are the seeds still viable for planting?
And when you grind powder do you normally leave all the seeds in?
I use a variety of dried chilies for TexMex and chili. Some are hydrated blended strained and cooked.
I also use powders but " fresh" is a word that means nothing to the spice mongers it seems.
I normally remove most of the seeds for that type preparation as I believe they are slightly bitter.
I may soon have a chance at growing a decent size garden .
Those are beautiful peppers
.
Good question on the seeds. I’m going to try to use them. I don’t see how they would be damaged as they were dried at only 110 degrees.
I’ll separate the seeds when I first crush them. I’ve found it easier to separate them than when wet.
The plant these came off of did real well. It was planted in a half barrel with petunias in the front of the house. Flowers are pretty much done but I’ll get a few more peppers.
I had a second plant in my proper garden and it didn’t do much, less than a dozen…
I’ll separate the seeds when I first crush them. I’ve found it easier to separate them than when wet.
The plant these came off of did real well. It was planted in a half barrel with petunias in the front of the house. Flowers are pretty much done but I’ll get a few more peppers.
I had a second plant in my proper garden and it didn’t do much, less than a dozen…
Probably work, sometimes Texas hits 110 degrees for a couple weeks and plenty of the places I've been West of that have seen a month at a time, unfortunately while I was working on flight
lines for USAF.Somehow their peppers and I both lived and continued the species. Lol
I saved some seeds from last time I made some
Mexican food of some sort I forget.Dried peppers
are not terribly expensive at our Mexican stores but are usually covered in dust and dirt. So you have to wash them off before you toast them, deseed them, hydrate them, blend, cook and strain them before you get started with the dish you needed them for.
Hell you could forget what you were making sometimes.
I want to make some smoked jalapeno peppers (chipotle) but take the time to remove the seeds first. Then dehydrate as needed.
You ever try and get seeds out of a dried Chipotle?
I love peppers and chilies of many types by getting rid of seeds some of the heat and bitterness gets removed as well.
You can make a bowl of red so strong without burning your mouth it's addicting.
Never did jalepenos, did some haberneros last year.
They aren’t much to look at but have a real nice aroma.
I’ve never rehydrated any before. For the most part they’re used as dry spice in jerky or snack sticks.
I’m not a pepper expert, just enjoy screwing around trying something new.
They aren’t much to look at but have a real nice aroma.
I’ve never rehydrated any before. For the most part they’re used as dry spice in jerky or snack sticks.
I’m not a pepper expert, just enjoy screwing around trying something new.
@hangunnr
With your knowledge of chilies and respect for the flavor you should try some of these type recipes.
They both use rehydrated peppers.
Using dried chilies instead of something out of a foil packet or can. I started out enhancing can sauce and packets with dried chilies same reason you make and use them.
Use these as a guide for what I'm talking about, just a couple quick ones I scrounged up.
This guy talked about a bowl of red. Caution.
Adding tomatoes
is frowned upon in some die hard Texas environments. Could lead to hazing and dismemberment.
www.billyparisi.com
##. ##. ##.
Quick glance this looks good to go.
When they say oregano make sure you use Mexican oregano, huge difference not even the same plant, not just location of origin .
Maybe toss us a jerky recipe? When you have time.
With your knowledge of chilies and respect for the flavor you should try some of these type recipes.
They both use rehydrated peppers.
Using dried chilies instead of something out of a foil packet or can. I started out enhancing can sauce and packets with dried chilies same reason you make and use them.
Use these as a guide for what I'm talking about, just a couple quick ones I scrounged up.
This guy talked about a bowl of red. Caution.
Adding tomatoes
is frowned upon in some die hard Texas environments. Could lead to hazing and dismemberment.
Authentic Texas Chili Recipe (A Bowl of Red)
This beanless Authentic Texas chili recipe is all about slow-cooked beef, spices and dried chiles, creating the most flavorful bowl of chili!
##. ##. ##.
Quick glance this looks good to go.
When they say oregano make sure you use Mexican oregano, huge difference not even the same plant, not just location of origin .
Maybe toss us a jerky recipe? When you have time.
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I’ll try the recipes, thanks. I’ll have to try and find a mex market, don’t have one here that I know of.
LEM
My jerky recipes aren’t really mine. I use LEM Products jerky seasoning with additional spice added. Have had a hell of a time getting heat into the jerky. I like hot but not scald yer ass hot. I used some of the habanero in some stix earlier this summer and they showed some promise.
Just picked up 3 full pork loins today. One will get made into jerky next week if time allows. The mild pork really blows up the flavor.
LEM
My jerky recipes aren’t really mine. I use LEM Products jerky seasoning with additional spice added. Have had a hell of a time getting heat into the jerky. I like hot but not scald yer ass hot. I used some of the habanero in some stix earlier this summer and they showed some promise.
Just picked up 3 full pork loins today. One will get made into jerky next week if time allows. The mild pork really blows up the flavor.
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...ass is whooped from the range today. Best I could do (after my 3 hour boomer nap).
Perfectly grilled.
Nice
Some people think scraping is allowed, nope. You can't get rid of burnt toast flavor. Feed it to the dog and start over just like an over cooked
egg in hunting camp.
Nice
Some people think scraping is allowed, nope. You can't get rid of burnt toast flavor. Feed it to the dog and start over just like an over cooked
egg in hunting camp.My wife has a method of grilling sandwiches where she dry toasts the bread on both sides and pulls it before any color.
She assembles the
sandwich then butters the outside and grills it.
When she was young her mother taught her scraping toast was ok.
We started dating and I told her no scraping was allowed.
She assembles the
sandwich then butters the outside and grills it.When she was young her mother taught her scraping toast was ok.
We started dating and I told her no scraping was allowed.
Sad little late nite batchlor plate.
That's ok.
I love H V Ranch dressing but was out. No problems this is actually better on tacqitoes.
Like 60 seconds mostly to find seasonings.
That's ok.
I love H V Ranch dressing but was out. No problems this is actually better on tacqitoes.
Like 60 seconds mostly to find seasonings.
75 miles an hour for two hours round trip for these.
The hens get chased by foxes, coyotes and harassed by roosters as they have unlimited free range.
Well fed with laying pellets, clean water and all the forage they can chase down and find.
Oh I did also pick up the grandkids since they were hanging out with the chickens.
The hens get chased by foxes, coyotes and harassed by roosters as they have unlimited free range.
Well fed with laying pellets, clean water and all the forage they can chase down and find.
Oh I did also pick up the grandkids since they were hanging out with the chickens.
Never heard of chili crisp oil until today… Daughter’s home from school for the weekend and fried up some eggs and bacon with it to make some grilled sourdough sammiches for a late brunch:
Very subtle heat; not at all what I was expecting. Think we’ll be using it a lot more in our cooking.
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I’d not heard of it until @Smokeshot and now you posted it here. I may have to check it out.
Edit: Okay, I looked it up and I’ve made olive oil with crushed red pepper in it before to serve with crusty Italian bread. I just didn’t know it had a name, duh! Sourdough would work well with it too.
Hmmm, that’s giving me some ideas
No pictures, but living like a bachelor for a few days. Picked up a nice ribeye and some bay scallops. Pan seared the scallops in some garlic butter and they made a great steak topper
Didn’t eat the salad I had for it
Didn’t eat the salad I had for it
You folks need to learn how to screw up wing sauce. It's not too hard if you try.
So chicken strips and fries out of the freezer, good thing getting half done packedges out right.
Need ranch mix and wing sauce to go with it. Found a bit of blue cheese to go with it fine.
Now for the finness part.
Toss things in the oven, mix ranch dip , melt stick butter and hot sauces toss in blue cheese.
Wait isn't it supposed to go in with the ranch dip?
It'll be ok right?
Not no but hell no, stuff separated the butter from the hot sauce and was disgusting on the tongue.
Even tried to strain it out, more disgusting.
PSA announcement, Inedible.
If you're gonna shank one, do a proper job of it. Lol
So chicken strips and fries out of the freezer, good thing getting half done packedges out right.
Need ranch mix and wing sauce to go with it. Found a bit of blue cheese to go with it fine.
Now for the finness part.
Toss things in the oven, mix ranch dip , melt stick butter and hot sauces toss in blue cheese.
Wait isn't it supposed to go in with the ranch dip?
It'll be ok right?
Not no but hell no, stuff separated the butter from the hot sauce and was disgusting on the tongue.
Even tried to strain it out, more disgusting.
PSA announcement, Inedible.
If you're gonna shank one, do a proper job of it. Lol
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We actually do an awesome hot buffalo chicken dip that’s similar to your “mistake”
- 2 cups Shredded rotisserie chicken
- 8 oz softened cream cheese
- 1/2 cup or so of bleu cheese dressing
- 2-4 oz shredded cheddar cheese
- 1/2 cup hot sauce…we use either Frank’s red hot or Texas Pete’s buffalo sauce for this one; whatever one we grab first in the pantry
Mix in a bowl, spoon the mixture into a crockery oven pan, and put a thin layer of additional shredded cheddar on top. Cover with foil.
Heat covered at 350* for ~25 minutes or so, then uncovered for 5 minutes,
We serve it with a slices of baguette (spoon it onto little bite-sized rounds)
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Something similar to this gets brought to my wife’s work party’s and it’s amazing
Yeah, we love it for football or other sportsball parties in the Fall/Winter… Between that and her bacon or prosciutto-wrapped dates (usually stuffed with goat’s cheese), we always have something tasty set out for the game!
Chickpeas in tomato cream sauce with Roti bread.
I've been wanting one of these for a while now. Found a killer sale, and snagged one. I freaking love this thing. It allows me to experiment without burning 3/4 bottle of propane on my big smoker. Also, the hot dog burnt ends were a YouTube we watched in bed. My wife does NOT eat hot dogs (well maybe one hot dog) but she loved this, so freaking good.
Ninja Woodfire
Ribs were excellent, wife says best ribs ever
Hot dog burnt ends. Mix with eggs and chesse next day for breakfast, I'm tellin' you, the fat kid won't lead you wrong on food!
Ninja Woodfire
Ribs were excellent, wife says best ribs ever
Hot dog burnt ends. Mix with eggs and chesse next day for breakfast, I'm tellin' you, the fat kid won't lead you wrong on food!
Thai curry (sort of) w/ a snap-pea slaw...
One more...the breakfast of champions. That crema, though.... 
My favorite jerky to make, pork loin. Daughter picked up 3 full loins for me from Costco when they had them on sale.
I’ll trim all the fat and dark meat leaving the white meat for jerky. Out of a 11-12# loin you’ll get about 5-6# of white meat. The trimmings are ground and saved for sausage mix. There is zero waste from a loin.
….
Nice clean slices..
Over night soak in LEM products Hickory with 4 dehydrated ground up whole haberneros added.
Before and after 6hrs at 150 in the dehydrator.
When it’s dry it becomes almost translucent.
I’ll trim all the fat and dark meat leaving the white meat for jerky. Out of a 11-12# loin you’ll get about 5-6# of white meat. The trimmings are ground and saved for sausage mix. There is zero waste from a loin.
….
Nice clean slices..
Over night soak in LEM products Hickory with 4 dehydrated ground up whole haberneros added.
Before and after 6hrs at 150 in the dehydrator.
When it’s dry it becomes almost translucent.
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Huge hot banana pepper crop this year…
Plants just didn’t do much. Peppers only got about 1/2 as long as years past.
I like these peppers canned with this dill pickle mix.
Since there weren’t many peppers I went ahead and stuck a few cucumbers in for good measure.
Plants just didn’t do much. Peppers only got about 1/2 as long as years past.
I like these peppers canned with this dill pickle mix.
Since there weren’t many peppers I went ahead and stuck a few cucumbers in for good measure.
Them eggs make me want to try my hand at scotch eggs
Yea, admittedly, they went about 30 seconds long, as I was so focused on working the coffee crema that I forgot to get the 'ice bath' ready to stop the eggs from cooking on time.
...and never heard of Scotch eggs, but these look on point...with perfectly cooked eggs:
Yeah them look fantasticYea, admittedly, they went about 30 seconds long, as I was so focused on working the coffee crema that I forgot to get the 'ice bath' ready to stop the eggs from cooking on time.
...and never heard of Scotch eggs, but these look on point...with perfectly cooked eggs:
View attachment 8779630
Are you "seeding " the peppers first?
Huge hot banana pepper crop this year…
Plants just didn’t do much. Peppers only got about 1/2 as long as years past.
I like these peppers canned with this dill pickle mix.
Since there weren’t many peppers I went ahead and stuck a few cucumbers in for good measure.
