Something Delicious

Corkey · 01-14-2013, 06:11 PM

Quote:

Originally Posted by spritzerJ

Some food adventures over the weekend...
First.. Spanish rice in the crock pot... total bust. It wasn't any easier than just doing it in the pot.
I love having time to roast a chicken. Next I can can the chicken stock. Oh ya!

Now a question... I don't know the rankings of peppers based on hotness or flavors... so what are 2 or 3 really hot peppers that mix well together? I need to make pepper jelly super duper spicy.

Depends on your heat tolerance. I wouldn't recommend Scotch Bonnets however....I would suggest doing a testing of each to know your level of pain.

spritzerJ · 01-14-2013, 07:24 PM

Quote:

Originally Posted by Corkey

Depends on your heat tolerance. I wouldn't recommend Scotch Bonnets however....I would suggest doing a testing of each to know your level of pain.

This is the tricky part. I will be making it for someone who really loves spicy hot hot hot sauces. I won't be tasting it at all. Not my thing. Even the "crack" (she's addicted) red pepper jelly I make for a lady at work I don't taste.

So just a recommendation or two would give me a place to start for this person. hee hee!

Corkey · 01-14-2013, 07:43 PM

Quote:

Originally Posted by spritzerJ

This is the tricky part. I will be making it for someone who really loves spicy hot hot hot sauces. I won't be tasting it at all. Not my thing. Even the "crack" (she's addicted) red pepper jelly I make for a lady at work I don't taste.

So just a recommendation or two would give me a place to start for this person. hee hee!

http://en.wikipedia.org/wiki/Red_Savina_pepper

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.

Sun · 01-15-2013, 03:30 AM

Quote:

Originally Posted by spritzerJ

This is the tricky part. I will be making it for someone who really loves spicy hot hot hot sauces. I won't be tasting it at all. Not my thing. Even the "crack" (she's addicted) red pepper jelly I make for a lady at work I don't taste.

So just a recommendation or two would give me a place to start for this person. hee hee!

Feel free to send samples, I love hot anything..the hotter the better. I go through a bottle of Tabasco a week and can drink it straight. Seriously think the stuff is keeping me young..or something, lol.

absurdfemme · 01-15-2013, 12:27 PM

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.

Ursy · 01-15-2013, 04:07 PM

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.

Corkey · 01-15-2013, 04:12 PM

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..)

Sun · 01-16-2013, 07:41 PM

Quote:

Originally Posted by absurdfemme

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.

Greetings and Welcome to the thread! Coffee and Tabasco, I am all in. Sounds like a wonderful stew. Coffee is so great for breaking down proteins in meat products. A natural tenderizer.

Not sure what I would do were it not for coffee, it is such an essential part of my day.

Do you mix your own Cajun spices?

absurdfemme · 01-15-2013, 04:51 PM

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.

Ursy · 01-15-2013, 05:11 PM

Quote:

Originally Posted by absurdfemme

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.

Yes! I replied to you about it! Are the posts not showing up?
Dark chocolate is good too.

01-15-2013, 05:47 PM

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.

I wonder if there's a fresno chilli equivalent if one can't find that particular chilli for the sauce?

01-15-2013, 07:26 PM

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.

01-15-2013, 12:27 PM	#5
absurdfemme Junior Member How Do You Identify?: femme Preferred Pronoun?: she, her Relationship Status: single, and will be a challenge Join Date: Jan 2013 Location: Virginia Posts: 31 My Photo Gallery Thanks: 6 Thanked 60 Times in 19 Posts Rep Power: 1073755	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. __________________ I care not for immortality but only for the taste of tea.-Lu Tung

01-15-2013, 04:07 PM	#6
Ursy Member How Do You Identify?: Femme Relationship Status: Engaged Join Date: Nov 2009 Location: Australia Posts: 274 My Photo Gallery Thanks: 606 Thanked 661 Times in 206 Posts Rep Power: 2127933	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. __________________ My art My Zazzle My Printfection

01-15-2013, 04:12 PM	#7
Corkey Infamous Member How Do You Identify?: Human Preferred Pronoun?: He Relationship Status: Very Married Join Date: Dec 2009 Location: Where I want to be Posts: 8,155 My Photo Gallery Thanks: 47,491 Thanked 29,268 Times in 6,637 Posts Rep Power: 21474859	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..) __________________ "Many proposals have been made to us to adopt your laws, your religion, your manners and your customs. We would be better pleased with beholding the good effects of these doctrines in your own practices, than with hearing you talk about them". ~Old Tassel, Chief of the Tsalagi (Cherokee)

01-15-2013, 04:51 PM	#9
absurdfemme Junior Member How Do You Identify?: femme Preferred Pronoun?: she, her Relationship Status: single, and will be a challenge Join Date: Jan 2013 Location: Virginia Posts: 31 My Photo Gallery Thanks: 6 Thanked 60 Times in 19 Posts Rep Power: 1073755	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. __________________ I care not for immortality but only for the taste of tea.-Lu Tung

01-15-2013, 05:47 PM	#11
Daktari Guest Tournaments Won: 1 Posts: n/a My Photo Gallery	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. I wonder if there's a fresno chilli equivalent if one can't find that particular chilli for the sauce?

01-15-2013, 07:26 PM	#12
Daktari Guest Tournaments Won: 1 Posts: n/a My Photo Gallery	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.