• Start a personal food blog, or, start a community food thread for all.

My obsession with heat and food...JoynersHotPeppers

I have been a long time lurker and finally joined. I figured I'd start posting some of the things I cook or make with the peppers I grow.

First up

This is a Thai Cucumber salad I make with a rare Japanese cucumber I grow, peppers and cilantro are mine as well. I'll take better pictures with the next batch. I have enough stuff right now to do about 10 more 32oz jars.

cuc_salad.jpg


A picture of the cucumber plants

541785_10150944949638509_72500591_n.jpg


Twins, both rubbed down with 2 different rubs and contain my 15 pepper blend.

8093_3338277140124_449139475_n.jpg


Lobster roll with previous nights lobster leftovers. Contains one of my pepper blends.

538278_435214439845621_1632465977_n.jpg


Homemade lump crab cakes with black bean corn salsa I threw together. Cake have my tri-thai blend and 15 blend in the salsa.

600754_10150900125868509_666058156_n.jpg


Sausage and Peppers, Joyner style.

528814_10150986691463509_805277936_n.jpg
 
Click to expand...
cypresshill1973 said:
looks great! I like pasta with shrimp... also with molluscs.
Click to expand...
Langostino is a Spanish word with different meanings in different areas. In the United States, it is commonly used in the restaurant trade to refer to the meat of the squat lobster, which is neither a true lobster nor a prawn. It is more closely related to porcelain crabs and hermit crabs. Crustaceans labeled as langostino are no more than 3 inches (7.6 cm) long, and weigh no more than 7 ounces (200 g).[1] Langostinos are not langoustes (spiny lobsters) despite a similar name (in Spanish, lobster is called langosta). 
 
It might be okay you'll have to test it out.
 
Remember that a mahogany bark is desired, not a black bark, which can be a result of adding sugar upon sugar like apple juice.
 
I like to figure out my sugars in the beginning, and keep moist with water, this way, you are not letting it burn, and also, you are not turning it black.
 
You can put a cake pan with water in the back of the smoker and the chamber stays humid. And the sugars you start with are the sugars you end with. 
 
You must log in or register to reply here.
Back
Top