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So just a recommendation or two would give me a place to start for this person. hee hee! |
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This can be found in the US. Serrano's and Habanero's can be as well, like I said I'd avoid the Scotch Bonnets for now,as those can have adverse reactions in the majority of people. |
Hey, I've missed you guys!
Talking about cravings, I came across this on Pinterest. Haven't tried to put it into practice yet, but it looks interesting: http://pinterest.com/pin/62698619784257534/ http://media-cache-ec3.pinterest.com...KswjV26f_c.jpg |
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You could effectively make a jelly from all Habanero's and it would be both delicious and pack a punch. Habanero's also marry well with jalepenos both red and green. Another pepper to try is the small red Thai chili. This one can be hard to find. If you have a good Thai restaurant close by, ask them for their source. If this is not readily available at the market then perhaps you can tap the wholesale source that supplies restaurants. You only need a few for some serious heat. The Habaneros however should be the hottest of the bunch. Chilis in general, play well together. You would be hard pressed to find three that do not mix well. Curious, are you going to mince or macerate the chilis in the jelly or will they be more whole? The rib and seeds are the hottest part of the chili so perhaps you can extract the heat when you make the jelly and then remove the ribs and seeds later. Just a thought. |
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I always tell people that if you are craving carbs then eat protein. The blood crash that tells the brain to eat more carbs is very serious business and this is why so many people are malnourished and living on junk carbs. This is very useful, thank you. |
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All this talk of hot sauces reminds me that I came across a recipe for home made Sriracha last week. I really like Sriracha, but am looking forward to trying this sauce someday as many of the reviews are saying that they will never buy sauce again because this recipe is so much better. http://food52.com/recipes/6441_fresh...e_made_rooster Though I haven't tried the recipe yet, I can already give some advice. Do try to make it with palm sugar, it is wonderful stuff and really makes a difference, no matter what the recipe. |
Good morning, delicious people! Sun ...you asked me about the scalloped oysters recipe a while back. It requires oysters, crushed soda crackers, dots of butter, and milk. salt and pepper .....if it starts to burn a little on top, I remember my mom saying to add a little more milk and just pop in the oven til done.
Greyson ......I remember those bologna sandwiches when I was a kid. I grew up in East LA. We were practically neighbors! Food Network Trivia .....Chef Bobby Flay dropped out of high school to pursue his love of cooking. At the age of 7, he asked for an Easy Bake Oven and got one. cinnamon helps aid in regulating one's blood pressure. I observe that every chef when chopping something such as parsley or basil, they use their knives, but, I use my cooking sheers and it seems easier . Anyone else ever use cooing sheers for things? tyvm Dante |
First of all, I will kindly take samples of hot jellies or what not. Hahah. I do like things spicy!
Now onto what I wanted to post. It seems as though I have unintentionally themed my meals for today. Hearty italian. Breakfast was an italian espresso and a herb/cheese bagel. Lunch was all homemade : Minestrone soup, salad and breadsticks. Supper is going to be Spaghetti and meatballs with garlic butter breadsticks & another salad. Dessert will be a partfait of sorts a friend made for me and if I'm feeling naughty, I will also have gelato! |
This is the second post for my new tangential blog for my mother's cook book. The blog is called Do Not Drink the Tap Water on Alpha Centauri: An Intergalactic Travel-log plus Earth equivalent recipes
Soup Envy I had no intention of traveling to Limelight for lunch, but whoever does their advertising earns their keep. The promise of the perfect hernekeitto was irresistible; hence I didn’t resist and had the most delectable hernekeitto of my life. Which if you’re wondering, hernekeitto is essentially split pea soup and theirs is the best I’ve had other than my mother’s of course. Limelight is a planet with no original population. A couple of geeks broke down the obstacles to creating water from atoms on a large scale using iridium, then went in search of a real-estate agent with an extrasolar iridium rich planet to sell. They found one, bought it produced vast amounts of water, installed the strangest semipermeable membrane which served as a placeholder for the atmosphere until one developed, then they hired the PR team who placed ads in every galaxy with the slogan You Never Have to Go Home Again If You Come Here. The response was better than they could have imagined; who knew so many were looking for a geographic cure. The planet was assigned a designation but the International Astronomical Union being what it is and the IAU’s nomenclature being what it is the planet was soon renamed for the candoluminescence of stage lighting which was a similarly great discovery in its time. Not surprisingly the humor of runaways has caused green to be overly popular on their new home; they have the most beautiful green dwellings, green transportation and the best hot green soup. Try the recipe I’m sure you will be green with envy that you weren’t on Limelight having lunch with me! SPLIT PEA SOUP 1 pound of green split peas 1 medium onion chopped 2 medium carrots peeled and finely diced 1 bay leaf 8 cups of water Place all ingredients in a crock pot and cook on high for 4 hours or until the onion and carrots have almost disappeared. Remove the bay leaf and season with salt and pepper. It is nice to add some turkey ham chopped up after the soup is cooked. Refrigerate for a day to allow the flavors to blend. This recipe can be cut in half if only serving two people. Here is the link to ABouquet of Recipes: From Sherrie's Mon [ame="http://www.amazon.com/Bouquet-Recipes-From-Sherries-Mom/dp/1481019279/ref=sr_1_7?ie=UTF8&qid=1358272921&sr=8-7&keywords=winnie+jenkins"]A Bouquet of Recipes: From Sherrie's Mom: Winnie Jenkins, Sherrie Theriault: 9781481019279: Amazon.com: Books[/ame] |
red-eye beef stew
it's raining and cold here, so today is a beef stew day. my beef stew is unique in that it contains COFFEE. strong, french roast coffee. that makes a really nice roux and gives it a rich flavour like no other i've ever had. since i'm originally from the cajun-influenced coastal area of MS, it does contain creole seasoning and tabasco, as well as other seasoning.by far the best beef stew i've ever eaten, bar none. recipe shared upon PM.
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Yes Dante, I love my cooking shears - and it really bugs me when the family take them and use them for non-food things!
absurdfemme - coffee in beef stew is wonderful, it adds another level of something... so good. I also like to use guinness, or a nice stout. If you haven't tried them yet, beef cheeks are wonderful for stew, they have just the right amount of marbling and connective tissue for all the planets to align and everything to fall into place (cooked at a low temperature for a long time, that is). I have started using the low and slow method in the oven and swear by it. I gave away my crock pot - today's crock pots run too hot. I don't like cooking with them. I would probably go back to them if I found a vintage one somewhere. |
I use my shears for cilantro, but I tear basil, as more of the oils are released than cutting or chefenade. (My spelling sucks and google is no help when one can't spell in the first place..)
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red-eye beef stew
I'm not sure this posted the first time so here goes again. I make a red-eye beef stew that contains COFFEE! It is by far the best I've ever eaten, bar none. Since I'm originally from the Cajun-influenced area of MS, it also contains Zatarains (creole seasoning) and tabasco, among other things. Recipe furnished by pm.
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Dark chocolate is good too. |
Apropos chilli
I'm a chilli addict too and eat it in one form or another every day without fail. My hot sauce collection is oft commented upon. Heat is good but not so hot it masks the flavour of the food.
I'd start with a base of jalepeno and anaheim chillies and then add some lovely deep smokey chipotle or ancho. Then build the flavours and take the heat to the desired level. It's all about personal taste really. I adore sriracha, particular the flying goose extra garlic version. Thanks ever s'much for posting the link to fresh sriracha Ursy. :chaplin: I wonder if there's a fresno chilli equivalent if one can't find that particular chilli for the sauce? |
Just found this comment on the sriracha recipe page.
"posted bylawprof I quadrupled the recipe, using fresh red Fresno pepper. I seeded the peppers and, because I couldn't find palm sugar, I substituted agave nectar in the same proportion. I used an immersion blender and skipped running it through a strainer. The sauce is magnificent! Wonderful flavor, tangy from the vinegar, sweet from the agave, deep flavor from the peppers and just the right amount of heat. I netted a little less than a quart. I'll give away alot, but I'm going to try freezing some. I'll let you know the result." I'm soooo gonna try this version too. I like the notion of not straining the sauce. |
Tiger Sauce
My father introduced me to Tiger Sauce years ago. I don't think I ever thanked him.
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