Search results

  Is that what I did fuckstick?    are you that fucking stupid?    Just delete all of my post and content here, I want nothing to do with people this fucking dumb. 

    funny thing is that the first ten times "add more peppers" was suggested I laughed my ass off and was like - yeah of course, right?    I only suggested the salt because dude wanted to kick it up at the end without adding more noise...   Naturally all I got was noise, in response.    Lame. 

  This actually proves my point, in reverse, but who really cares?    I am only being an asshole here to make a point.    Don't be dicks.  I am a WAY bigger asshole than most of you can even comprehend. That's not what I came here to do.    If you want, we can measure, but it wont end well for...

Fuck that.  Like it or eat shit. 

  Fuck off.  ;)

  This is no joke. I used to frequent a a place in the ID (Seattle) the ladies there would make a hundred while you waited in line to order.  AND stare you in the eyes while you waited. (Slight exageration) But if you got to the counter and didnt have your shit in one sock?  Get out, go the back...

  For sure.  I can mow through like $90 in sushi and sides without flinching.  Started making that at home too, lol.  

My money.

  You noticed, thanks.   Like Melindas I try to make a single pepper sauce.   I find the different preps bring a little something different to the table and I get to create some depth while still staying true to the pepper I use.         It's not too shabby.  PM me for a bottle if you want. 

  I used to have a joint too, but sadly moved away and can't find a decent place around.    They are crazy time consuming, though I have gotten pretty quick at making them. It helps to make lots at once. 

Sorry brother, I don't excel at kissing ass.  Especially when my back is against the wall and people are calling me out.     

  Oh, for sure baked.    Then I let them steep in the soup till soft...mmmmm. 

  Both!  Also I steam some too.   These things are a labor of love, they take all Sunday, and I usually make around 120 at a time.  Freeze them up and prepare them whichever way the meal takes me. 

  Look man, I stand by everything I typed.    I am flabbergasted that the owner of this site would come off like such a dick when faced with someone simply posting a suggestion.    If you disagree, fine, state that and move on.  If you haven't heard of something, note it and move on.    To be...

by that I mean dimsum?     Some pork and cabbage dims I whipped up.  I freakin love experimenting with wontons.      

After my first oak aged ferment I was hooked.     My local distiller hooked me up with some fresh used staves and the rest was science.    I make some vinegars (and wines) too and I have found that Pinot Grigio comes out really tart everytime.  I like that kind of thing so its fine but depending...

  Oh did I insult you? Hahahaha.  You wouldn't make it very long in my kitchen.   No sir, I was giving the original poster some sound advice based on my proffesional experience.    You and your nutswingers didn't offer up anything worthy of creating an argument, just mockery and little man bs. ...

  "backed off"? Claim?    Naw, little guy.  What I did there was restate my point, slower, with more detail, so you could try to keep up.    Just because you cant understand something, or your small world hasn't accepted an idea, doesnt make it false.   Once again, this is, in most circles...

  I dont mean to be glib, but this is widely known amongst proffesional cooks, that's why I am poking a bit of fun.     Cooking cajun and spicy southern dishes for less than "pepperheads" will teach you how to make slight adjustments without over adding ingredients.    Salt doesnt specifically...

  When a wise man hears of the Tao, he immediately begins to live it. When an average man hears of the Tao, he believes some of it and doubts the rest. When a foolish man hears of the Tao, he laughs out loud at the very idea. If it were not for that laugh, it would not be the Tao   Youre welcome.