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Member Since 21 Sep 2014
Offline Last Active Feb 28 2019 10:39 PM

Posts I've Made

In Topic: Straight out of the can/bottle

06 November 2018 - 12:31 PM

Pork and Beans are always something I’ll love eating straight out of the can! Baked beans are great too as well as refried…any beans really! Growing up with just my dad for many years, grilled cheese and Pork and Beans was a staple meal and sometimes you’d be just too tired or wanted something quick and beans straight out of the can cold was always available, tasty, and filling.


I also remember eating and much enjoying canned:



Chef Boyardee (Spaghetti and meatballs were my favorites for the mouthfeel/texture of it cold. Ravioli and Beefaroni were good too)

Beef stew or other more thick ‘hearty’ soups (potato, etc.) and stews I found quite satisfying



Bartlett pears as is in natural juice or drain and cover with shredded cheddar cheese – ‘pear’s & cheese’. It’s so good! (Especially ate this as a kid! The spoonfulls of cheese at the bottom that have absorbed some of the leftover pear liquid was like ambrosia to any kid who was a cheese fiend!)

Chunk pineapple (natural juice)

Fruit cocktail

Mandarine oranges!!!!


Whole or stewed tomatoes

Potatoes – mostly a texture thing – just fun to eat!

Corn (plain loose corn, baby corn or creamed)

Spinach, collard, or mixed greens




Vienna sausage, deviled ham, ‘potted’ meats (Ate so much of this, especially the Vienna sausages, as a kid for school lunches)

ANY seafood product (sardines, mackerel, anchovies, salmon, tuna, smoked clams/oysters, etc.)


Any kind of Indian dish that comes in a can or jar (or those silver bags they come in whatever they’re called) like Saag or Palak Paneer, Dal Makhani, Chana Masala, etc. These are always better warm, but they are still delicious straight out of the container.


And then there are those things that aren’t in a can or really eating as in a meal or small snack but more so on a whim or craving like the occasional spoonfuls of jelly/jam/marmalade, cream cheese, whipped cream, peanut or other nut butter (everyone’s done or still does this, right?) etc.


Pork and Beans though is the one that first came to mind and which I still eat and I'll probably always do so.

In Topic: Crispee's Datil Pepper St. Augustine Style Hot Sauce Review!

14 March 2018 - 12:10 AM

I'm guessing fusilli


I thought about something more exotic (didn’t know if we’re talking homemade or not…), but then thought, ‘Why not just spaghetti?’ as that’s what most people always have on hand – the classic! Capellini/Angel hair is oh so nice though and is kind of more my fav since you can really load a fork up with it and its general mouth-feel is just satisfying.


I’m going against myself being a long time fettuccine fan, but if it turns out to be something like tagliatelli then I’ll be really impressed!


So spaghetti is my guess (Spaghetti alla Crispee-Carbonara perhaps? ;) ). 


The sauce looks and sounds great (I've yet to try anything Datil related myself), so thanks for the review Edmick!


In Topic: Pickled "Everything"

20 January 2018 - 05:19 AM

Some 'Put Some South in Your Mouth' pickled favorites – 




Dilly beans


Pickled watermelon rind


And one of my absolute favorite pickled foods is without a doubt, Pickled Herring! I’ve never made it or had the opportunity to have fresh locally made batches some people can get where fishing is big business in their area and everything is fresh and abundant – only the jarred kind from the grocery. I’m sure there are far better brands, but the ones I can get and love are the ‘Blue Hill Bay’ in wine sauce (the ‘Vita’ brand is OK, but not as good IMO). I also like the kind in sour cream, but the wine sauce is just so delicious!


Another favorite of mine are those pickled (marinated) mushrooms one can usually find at the olive bars of many nicer end grocery stores or markets. The flavor and texture combination… awesome! 


(Some odd mentions I’ve yet to try and which sound very interesting are things like pickled grapes (muscadines perhaps too!?), avocado, and blueberries… I’ve yet to try lemons either)

In Topic: Painapple

09 December 2017 - 08:46 PM

Painapple is one of D3’s (D3monic) crosses, so you’d want to get in contact with him as to seed questions. Its origins are an Aji pineapple x Butch T yellow scorpion. 


Here is the main thread dedicated to his crosses:




And here is one specifically about the Aji Painapple:









In Topic: edit: favorite chile LOOKS ONLY EDITION

26 November 2017 - 01:01 AM

Well, before you edited your post to just be favorite look, I’ll comment on the ‘what comes to mind when I think of a chile pepper’-


Annuums seem to dominate for me when I think of ‘chile pepper’s’ (seeing all the dried red ristras a neighbor had when I was younger was probably the genesis of that and what I associate with chile peppers). So, I’d have to agree with Capsaicin Fiend that a red Thai or something like Chile de Arbol is what comes to my mind most. The long slender pods I just find aesthetically pleasing and what truly captures the whole ‘chile pepper’/ hot look.


The Fresno is another… it’s just so classic; the pictorial definition of a chile pepper to me.


As far as just looks, I agree with you on the JRGS (or JPGS) -  wicked, gnarly and just cool looking! A perfectly 4-lobed peachy Bahamian Goat with that snowy white interior is another one of my favorites as far as looks go. If it has a stinger, then that’s just a bonus!


Since Hogleg mentioned artful looking peppers... I can’t then leave out mention of the CGN 21500 – that’s the first pepper that truly wowed me when I first saw one in person! So beautiful! (same with the similar looking Cheiro Roxa)