Recent content by Zmokin

I was in two cooking forums at the time, this one and "The Smoke Ring" running a search on both on "Chicken wings".   I probably suggested "mo hot peppers" on the smoking forum.   anyway, Labor Day weekend, I smoked some hot wings, my dry rub used my own home grown, dried and powdered cayenne's...

dry rub   smoke 'em  over indirect heat   then grill 'em over direct heat   and if the skin isn't to your liking, toss 'em in the fryer to crisp them up

LOL.   I eat spicy food because I'm "loco en la cabasa" :)

boil up some cut open habenero's let cool, strain, pour liquid into sprayer, and spray the entire plant, aphids and all, and that should cure your problem. add a little dishsoap to improve the wetting, but the hab's don't need the added garlic, it's just a waste of good garlic IMO.

Are you a "taster" or "not"?  Specifically, in science class, could you taste the bitterness of Phenylthiocarbamide?   or was it bland to you?   It's genetic whether you can taste it or not?

I like to boil the noodles, then drain them, melt butter in a teflon frying pan, add 1/2 the packet, then stir-fry the noodles.   Yummy!!!   Goes great with pan-fried SPAM if you like that sort of thing.

The hardest part is de-seeding the cayennes, their long and twisty length makes cutting them in half length wise a bit tricky and the way they like to curl around makes de-seeding a bit of a chore. The jalapenos are far easier to de-seed. After that, it's really not much work. The juicer is...

To me, working in the kitchen is like playtime. Friday night I boiled up a bunch of chicken bones, then just before bed, I filtered it, boiled it down some, then into the fridge to cool. Saturday, it's scoop off the fat, re-filter it cold to get the small remaining pieces of fat out, then...

I have a good mortar and pestle, at least I think it's good, I believe it is either granite or marble, it's just I've never used it to grind up anything wet. I try to avoid getting it wet, but every now and then, the wife insists upon washing it by hand in soapy water in which case afterwards I...

just salt & room temp for 3.5 weeks? That sounds like an idea I know I don't want to cook them, I'm trying to preserve the flavor of fresh peppers, the taste you get when eating a fresh pepper, but I want in it a sauce for making hot wings.

Based on some juice I made last year, I have an idea I'm going to try this year. Take bunch of jalapenos that have gone red and cayenne peppers from my garden. de-seed them to remove bitterness then run them through my juicer to extract the juice take the remaining pulp and dry it in my food...

I make a backpacking spaghetti with ramen noodles. the noodles cook up so much faster and with less heat than traditional spaghetti pasta.

Japanese spice mix

I think it was a $100 or so rotisserie attachment for my stainless steel Sears 4 burner BBQ. I love using the rotisserie.

Wow, 26 pages of bang bang on a hot pepper forum. Aren't there any good gun forums? LOL Well, I don't have any pics, but Ruger .22 Bearcat (prettiest cylinder on a revolver) Ruger .22 Magnum single action Ruger Blackhawk .44 magnum 8 inch barrel Taurus .38 special +P Titanium snub nose 2"...