The Drunken Chef
Posted 27 February 2012 - 10:50 AM
Posted 27 February 2012 - 10:54 AM
Therefore it is with great sadness and deep regret that I do this.....
Posted 27 February 2012 - 11:32 AM
Texas improvisation. WIN
Posted 27 February 2012 - 07:27 PM
Excellent steak there Chewi. You'll get used to all these RULES.
Nice fix bro!
Posted 27 February 2012 - 09:21 PM
Posted 28 February 2012 - 09:48 AM
Chewi. A mexican nick name for Jesus. Who was a Jew. Jesus was a Mexican. AWESOME! Hey baby que paso!!
........I see what you did there
Posted 28 February 2012 - 08:10 PM
Posted 28 February 2012 - 08:27 PM
Now for the rest I have fresh Habaneros, Jalapanos, Serranos and powdered Fatalli and a blended powder made of Trinidad Scorpion Yellow and Red along with Bhut Jolokia. I'm going to use all of the fresh peppers, a teaspoon of the Fatalli and a tablespoon of the blend to start with and then I'll adjust up from there. I want it hot but I want there to be taste too.
Now, what should I call it?
Posted 28 February 2012 - 08:35 PM
RM, you are a work of art. That chili represents all that is great about this site.
Name it Rocket Man #7
(It'll have everyone guessing what 1-6 were like!).
And threaten them with #8!
Fist my ass!!!!!!!!!!!!
Posted 29 February 2012 - 07:06 AM
Posted 29 February 2012 - 09:00 AM
Looks like a great chili - I could go for some of that today we are expecting 10" snow between today and tomorrow and then get to the 50's on Saturday (say what?)
Posted 29 February 2012 - 05:01 PM
I've been trying to catch up on this thread and noticed I have the same mixer as RocketMan.
Serious on the powder for the sauce. Any thoughts?
Skirt Steak and Peños on the grill tonight. Pics to follow.
Posted 29 February 2012 - 05:22 PM
Posted 29 February 2012 - 06:36 PM
The Chile Addict's prayer-"Lord, grant me the wisdom to know it will be too hot, the courage to eat it anyway, and the serenity to accept the pain that follows. Amen"
Posted 29 February 2012 - 06:54 PM
3 user(s) are reading this topic
1 members, 2 guests