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What was the last spicy meal you cooked?


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#4501 texas blues

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Posted 16 February 2019 - 11:11 PM

Chicken breast sammich?

 

Dude.

 

I reckon I like to be liking it.

 

But what is the rest of that other sheeit?

 

Canned green bean and canned mushroom evilness?

 

I'll not fire you for posting it.

 

I'll fire myself for just looking at it.

 

Because.

 

Geez Louise.



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#4502 Guatemalan Insanity Pepper

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Posted 17 February 2019 - 09:57 AM

Chicken breast sammich?

 

Dude.

 

I reckon I like to be liking it.

 

But what is the rest of that other sheeit?

 

Canned green bean and canned mushroom evilness?

 

I'll not fire you for posting it.

 

I'll fire myself for just looking at it.

 

Because.

 

Geez Louise.

There's some oven roasted cherry tomatoes after pulling their skins, along with red onion

 

 man  :mope:  y'all really hate on canned green beans dontcha 

 

i grew up eating canned green beans, i like canned greenbeans, yes with mushrooms  :P

 

  :think:  would you eat pickled green beans ? How bout mushrooms, think like a giardiniera   

Why is canned so different from that ? 

 

It's not like i added ranch dressing, cilantro, and pineapple  :rofl:


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#4503 Tinnie

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Posted 17 February 2019 - 09:59 PM

Ive never had canned green bean....

 

.... i dont have them often but i have a secret love for canned potatoes.... sounds so wrong but they are really good....

 

...canned champignons are really good too....

 

....better that fresh?.... probably not, but still not bad....



#4504 ShowMeDaSauce

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Posted 18 February 2019 - 04:41 PM

Baked chicken and rice. Thighs seasoned with salt, aji panca, Aleppo and Kirklands no salt seasoning. Some THP cholo talked me into getting this hot sauce that left my mouth on fire. Oddly i could not stop putting a drop on pretty much every bite of chicken.

 

9e0aMAz.jpg

 



#4505 texas blues

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Posted 20 February 2019 - 04:16 PM

Well then.

 

Lets just call that.

 

Cholo chicken.

 

Looks goodern hell to me.

 

I don't eat much chicken.

 

But when I do.

 

Its chicken thighs.

 

My favorite part of the chicken.



#4506 The Hot Pepper

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Posted 20 February 2019 - 04:17 PM

nice crispy skin



#4507 ShowMeDaSauce

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Posted 20 February 2019 - 04:49 PM

I buy thighs 90% of the time. I still like the wing drummy the best but thighs cooked right are great. I got a bag of Burma Spice aji panca powder coming. Im down to about 50grams of dried pods. Need to do this again with more powda blend. I got lotsa dried Aleppo from the garden and it goes great with the panca.


Edited by ShowMeDaSauce, 20 February 2019 - 04:50 PM.


#4508 ShowMeDaSauce

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Posted 23 February 2019 - 03:53 PM

2.5lbs of marinated pork

500grams of 2yr old kimchi

A little ponytail radish kimchi

About 250grams of some of mine that is probably close to a year old

Around 3 cups of homemade dashi

Imported Koshihikari rice. :D

 

Delicious

eMa47Ew.jpg

 

On a side note i got this for pops since he watches sodium intake like a hawk. You wont find a soy sauce with lower sodium anywhere. Its from Jamaica and tastes fairly good for what it is.

Nlx7MA6.jpg

IKdNmfN.jpg



#4509 Guatemalan Insanity Pepper

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Posted 26 February 2019 - 09:54 PM

o7feZPx.jpgImported heirloom tomato

 

u5A0a5X.jpg

7rgqwBg.jpg

Baked chicken, tri-color rotini pasta, sauce made with roasted heirloom tomatoes, shallots, black garlic, heat in the sauce is my mild annum powder blend (Jimmy Nardellos and red Jalapenos)

dusted after serving with organic no salt seasoning and shredded parm and moz 

 

:beer:

 

:cheers:


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#4510 ShowMeDaSauce

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Posted 03 March 2019 - 03:41 PM

Making a milder curry chicken today. I can zip mine up later with one of the sauces i got. My brother's stomach isnt upto handling really spicy today sooo.

 

6 big skinless boneless thighs cut in half

About 2 cups of Peruvian dried yellow taters (rinsed and soaked)

2tbs vadouvan masala

1 tsp Aleppo powder

1 tsp garam masala

1 whole yellow onion

3 scallions

1 small green bell pepper

1-2 tbs of minced garlic

No salt added chicken bone broth

Redboat 40n Fish sauce to taste.

 

3 cups of short grain rice....fresh outta Jasmine

 

Brown thighs in some rice bran oil and remove from pan

Saute about 3/4 of the onions and white part of the scallions until soft

Add the minced garlic

Add da powdas and some additional, butter or oil if needed for a few minutes

Deglaze with the bone broth and bring to a boil for a couple minutes to break down the onion

Add them lovely papas seca to the stock for a few minutes before adding back the split thighs.

Simmer until the taters are almost done

Add the remaining onions, some scallions and green peppers

Add fish sauce to taste...Probably a tbs or two.

 

Rice and taters soaking atm

 

To be continued. :P


Edited by ShowMeDaSauce, 03 March 2019 - 03:43 PM.


#4511 ShowMeDaSauce

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Posted 03 March 2019 - 09:12 PM

Added about 2 tbs of fresh picked laksa leaves moments before serving

WVHA41p.jpg


Edited by ShowMeDaSauce, 04 March 2019 - 12:01 PM.


#4512 Guatemalan Insanity Pepper

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Posted 14 March 2019 - 06:42 PM

with flash

uTqvB5D.jpg

 

FjJTLlK.jpgwithout flash

 

 

Roast Pork loin, Crimini mushrooms fried in clarified unsalted butter and fresh Garlic, fresh Green Beans blanched then fried in remaining butter and garlic, served with Long grain and Wild Rice blend, accompanied with the last of my Scarlet Pain sauce, from our very own Shorerider  :)

 

Thanks bud, your excellent sauces :hotsauce:  have made many of great meals even better  :metal:

 

:cheers:


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#4513 Thegreenchilemonster

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Posted 14 March 2019 - 07:30 PM

That plate looks veeerry nice!

#4514 The Hot Pepper

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Posted 14 March 2019 - 09:34 PM

nice plate! moar beans!



#4515 The Hot Pepper

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Posted 14 March 2019 - 09:36 PM

bahaha you got skurd TB was gonna skool u on canned bands and shrooms agin!



#4516 Guatemalan Insanity Pepper

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Posted 14 March 2019 - 09:46 PM

No, i talked the wife into splurging on some fresh beans and shrooms  :lol:

I'll enjoy and eat em either way, but yeah fresh looks so much better.

i'm not gonna complain if she cooks though  :snooty:


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#4517 ShowMeDaSauce

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Posted 15 March 2019 - 09:38 AM

Cant do canned shrooms either but i will eat canned green beans. Stirfried/blistered beans gots to be fresh though. Plant a couple Asian long beans, you will have fresh all summer. That reminds me, forgot to get some Liana.

http://www.southerne...xAEjleBnezI8DT0



#4518 nmlarson

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Posted 26 March 2019 - 01:22 PM

Does Aleppo count as spicy?  I hope so. 

 

March is always a crazy time of year around our house.  So crazy, I don't do a lot of scratch cooking. 

One company's set of books is ready for the accountant, so I decided to celebrate.

 

Dinner last evening:  Shrimp scampi with Aleppo flakes, jasmine rice and steamed zucchini with Aleppo powder.  It was excellent and worth breaking diet!

 

 

Aleppo Shrimp Scampi.jpg

 

[edit] My bad.  I should have mentioned the Aleppo flakes and powder were made from peppers grown by Trent Lawrence Family Farms

http://thehotpepper....-2019-the-farm/.

 


Edited by nmlarson, 26 March 2019 - 03:42 PM.

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#4519 ShowMeDaSauce

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Posted 26 March 2019 - 03:25 PM

Aleppo pepper is the refined spicy for discriminating tastes. Lower heat but big on flavor.


Edited by ShowMeDaSauce, 26 March 2019 - 03:25 PM.


#4520 Guatemalan Insanity Pepper

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Posted 30 March 2019 - 08:49 PM

GIP's newest "BBQ rub" on both the baked chicken and the convection oven fries  :party:

 

yDNkmHY.jpg

 

Gabw1VF.jpgFantasticle for a chickie sammie and some oven fries if i do say so myself  ;)

 

:cheers:


THP.Forum Maker Dude.43,000 + posts.
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