Well i have been using some of my hotter chilli pods to make some cheese and ham toasties in baguettes and just give it a kick. I also made my best chilli ever the other day, probably because i was using my own grown ingredients for the first time i put a lot more love in to it than usual. I was wanting to have it with Tacos but we had none so rice it was. Oh i also have been adding my really hot peppers to pizza for some kick also! I love a hot pizza!
What was the last spicy meal you cooked?
Posted 13 June 2019 - 03:09 PM
Thats an old flick.
And a fat TB.
+ 200 lbs.
I walk around now.
Between 155 and 158.
Hauling around heavy sound equipment is great exercise...for other people. I was where you are now, went to smaller gear, and am back where you were then.
- texas blues likes this
Posted 14 June 2019 - 03:47 PM
WTH is it?
Glazed alien cutlet?
The 2204 head and b cab stay at home.
A 5e3 or 5f1 in tweed with NOS.
Why thats just my game.
A whole lotta' Rosie.
But a lot less weight to haul around.
Posted 16 June 2019 - 01:21 PM
little bit of everything plate...
spicy elements are;
the roasted red pepper hummus with added red jalapeno
Tzatziki with added Aji confetti flake mix
pickled Peppadew / Malawi Piquante stuffed with baby mozzarella
nom nom nom
Posted 18 June 2019 - 09:01 PM
Black Betty some bacon.
Use the bacon fat.
To grease a casserole dish.
Lay down some corn tore tillah's.
And splooge a mixto of cream cheese.
Pickled xalapa escabeche.
Hatch green chile.
Do it again.
Chop the bacon and throw it down.
Top it with more scheeze.
And ovenficate it.
Squeeze it n' pleaze it with lime.
Chairman mao it.
Posted 19 June 2019 - 03:47 PM
OK well seeing as i harvested a bunch of plants last week and had to put them in the freezer i decided to not put the ones i harvested this week in the freezer but rather make my good chilli instead (difference between good and normal is the good stuff has red wine in it of course )
So i then decided i would make Burritos. So yup my chilli in to a tortilla with some cheese, folded in to a wrap and then in the oven to make the tortilla wrap nice and crisp.... YUMMMY!!!!
Added a couple NewMex sweet peppers to go with it and bang here we have it ......
Posted 19 June 2019 - 04:36 PM
I don't know what a wrap is.
But that looks.
And extry niceness.
With the merlot.
My favorite grape juice.
A wrap is just the tortilla wrap used for making fajitas, enchiladas and burritos. The actual thing holding everything together.
That's probably the best way to look at it
- Guatemalan Insanity Pepper likes this
Posted 06 August 2019 - 04:15 PM
Marinated Lamb chops - Green beans with Hickory smoked Cayenne chilli flakes, garlic, parsley and S&P - Side salad with Cos lettuce, tomato, Kalamata olives, sweet peppers, Jimmy Nardello's, and topped with more parsley and a drizzle of Balsamic vinegar.
Lamb was cooked on my gas grill beside some smouldering cherry wood chips.
Posted 08 August 2019 - 09:36 AM
Righto, I did not cook this, but rather made it. Decided to make a deli platter yesterday. The centrepiece is some ass-burner salami. The 4 times I diarrhea'd today, gives the conclusion that this is one of the very few products in Australia that are fitting of the "chilli" advertisement. For once I found something in this heat-shy country something labelled "chilli" that is actually worth the tag. That spring onion cheese is f**king amazing, I could felch that for the rest of my life. And it's only $3
Edited by Hells Kitchen, 08 August 2019 - 09:38 AM.
Posted 11 August 2019 - 04:25 PM
Normally this dish is not very spicy but there is a Sichuan version of it as well as many others.............Hong Shao Rou aka red cooked pork belly.
You start off with a 3lb piece of pork belly you blanched for a few minutes. I marinated mine and blanched the whole piece in the marinade. Let it cool or transfer to the fridge until you are ready to cut it.
Then cut it into cubes for a quick crisping
Remove the pork and pour off some of the fat if needed. Add a couple tbs of raw sugar or yellow rock sugar.
Carefully caramelize the sugar a little in the oil
Add the tasty swine back to the pan making sure to coat the cubes all over with the sugar
Recipes for the sauce varies greatly but....3 tbs light soy sauce, 3 tbs Chinese cooking wine, 1 tbs dark soy sauce, 1 tbs honey, additional sugar if you like it sweeter, 1 tbs minced garlic, 1tsp hot Korean pepper flakes, 1/2 tsp Chinese 5 spice, 1/4 tsp ginger powder or a couple tbs of fresh, dash of white pepper and about 3-4 chopped green onions.
Toss that in the pan and crank up the heat for a few minutes. This is almost what it will look like when done.
After the swine is well coated with the sauce and the color reddens slightly add enough water to almost cover the cubes. Bring to a boil for a couple minutes and reduce to low for about a hour. Toss in a floater or two.
While that is cooking get your rice ready to cook. At around the 30min mark start your rice so it has time to cook and rest. Check on the pork and give it a stir. After an hour see if the sauce needs more reduction chances are it will. Just remove the pork to a bowl and bring the sauce upto temp until it thickens how ever much you want. Toss it all back together and PIG OUT....I sure as hell hope im not out of kimchi!!!!
Edited by ShowMeDaSauce, 11 August 2019 - 04:34 PM.
Posted 11 August 2019 - 05:52 PM
When your pork is tender and your sauce has thickened add a little good sesame oil and mix it all up.
Grab your best Chairman Mao sized bowl.....Yeah i really have one and Hong Shao Rou was supposed to be his fave. Load up on some rice with fishy furikake seasoning.
Get some kind of sour or fermented veggies. and PLATE THAT SHIT FOR A PICTURE!!!
Edited by ShowMeDaSauce, 11 August 2019 - 05:52 PM.
Posted 11 August 2019 - 06:10 PM
I clicked Like.
And then unLiked it.
Just so I could Like it again.
Pork belly is goodnessess.
Posted 11 August 2019 - 06:19 PM
Tell you what, that bowl just blew away the last hong shao rou i had at one of the best Chinese places in town. I even got to eat it out of a similar bowl Ive wanted one of them bowls for ages. Once i master fish ball soup i will love me long time.
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