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ShowMeDaSauce

Member Since 20 Jul 2016
Offline Last Active Yesterday, 09:57 PM

#1627901 P. Dreadie Memorial Group Grow 2016

Posted by ShowMeDaSauce on Yesterday, 11:34 AM

I just checked the 3 Dreadie pots from last year. I had those 3 on the lower patio. Tons of pods were left on those plants just because i had so many. Weeeeeelllll.... ive got tons of volunteer Dreadies now in those 3 pots. :P

 

I will probably leave 1 of those pots alone and let nature run its course. Only cull out what it needs to get a couple good strong plants. Have to say im a bit shocked that seeds survived our winter. I might go as far as to set that pot in the front of the house away from all the other plants. I got tons of chinenses going this year and those 3 pots were a good distance from the few others i grew last year.




#1627139 Sardines

Posted by ShowMeDaSauce on 19 April 2019 - 01:37 PM

I've got 10 tins of Beachcliff in the pantry.

 

I drain the water.

 

And drown 'em in Crystal hot sauce.

 

And eatem' with a crab fork.

 

Canned Viagra.

 

Did that the other day but i used TPC Scorpion sauce.....Wont be doing that again :P




#1626879 Chile. Chilly. Chili.

Posted by ShowMeDaSauce on 18 April 2019 - 04:56 PM

It looks so Innocent and mild.

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Then you bowl it and it just screams to be eaten. I wont hurt you a bit. You can trust me.

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So you dress that sucker up with a little cheese, cheeps and homemade ghost sauce and BAM.....Yeah, you get the picture.

XeVxXDA.jpg

 

 

 

 




#1626850 Chile. Chilly. Chili.

Posted by ShowMeDaSauce on 18 April 2019 - 01:32 PM

White bean chilli has been started today

 

3/4 canary beans and 1/4 Great Whites soaked over night....About 2-3 cups dry

A handful or 2 of some frozen corn

 

4 turkey necks cooking with the beans and no salt added bone broth

3 rotisserie chicken leg quarters deboned. (Costco)

 

Sofrito

Olive oil

1 stalk of celery

1 smallish yellow onion

1/2 a large red shallot

1 large Anaheim

1 tbs cumin

1/4 tsp sea salt

Pinch of Mexican Oregano

 

Seasoning

2 packets of William White Chilli mix

Probably grind up half of a dried Dreadie.

Some additional granulated garlic

White pepper

A dollop or 2 of sour cream near the end.

 

Beans and turkey necks are cooking now. Getting them mostly done then remove the necks and get whatever meat i can off them. Set that aside with the chicken. Meat wont be added until near the end. Finish cooking the beans with the seasonings and sofrito first.




#1626623 Thegreenchilemonster Cooks For Three

Posted by ShowMeDaSauce on 17 April 2019 - 11:41 AM

Ooops just reread that one....its rack of pork so i gave it a "like" :P I almost bought one of those the other day...It was calling me but i resisted :D

 

 




#1626468 Meat Pie Thread

Posted by ShowMeDaSauce on 16 April 2019 - 05:01 PM

Mmmmm meat pies...with you know....meat and taters.....BUT...mostly meat :D

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#1626428 Thegreenchilemonster Cooks For Three

Posted by ShowMeDaSauce on 16 April 2019 - 11:41 AM

Shrimp, shrooms and broccoli. Probably the 3 best things to go with an Alfredo type or cream based white sauce.




#1626297 Kimchi!

Posted by ShowMeDaSauce on 15 April 2019 - 06:50 PM

A mini fridge uses just a coil with no fan. At least mine does. Kimchi is some serious business in Korea. They have been making dedicated fridges for years. They get rather pricey even for small ones.

 

The idea behind a kimchi fridge is also to keep it colder so fermentation is slowed more. I dont have a problem with super sour kimchi. Even batches i left alone for over 6 months were great. Aint no way im paying $800 bucks for a 3 cubic foot mini fridge.




#1626200 DaSauce year of pain 2019

Posted by ShowMeDaSauce on 15 April 2019 - 10:29 AM

Both the bonnets under lights started to kick in nicely. Actually all of them under the lights are doing better but man is that Aji Oro sloooowwwwwww. Weather has been kinda shit for a few days. Not as much sun so the window sill plants are not exploding like the first pancas yet. I got 3 Sugar Rush Peach and the other 5 pancas in the sills now. The first 5 pancas are just beautiful though.

 

Need to get more seedling mix today and seed a patch in the front yard. My "ivy war" is over and the front yard will be a lawn again. Well except for some wild flower seed mix and surprise lilies. My aunt sent me some of her bulbs last year i got them in the ground before winter. They are coming up now.

 

Sofar it looks like these will make it easily

 

10 aji panca...need 5....luv dat powda mon!!!!

8 Sugar Rush Peach...need 3 at most

8 Antep Aci Dolma.. need 2-3

7 Brown Bhuts... only need 3-4

4 Aleppo but could easily be more

3 P. Dreadie

2-3 TFMs

2-4 Bolsa De Dulce...these are starting to look nice too after a slow start

6 Zapotec...only planned for 4 and 2 mucho nachos but might do all Zapotec.

 

Still got a tray of annuum sprouts that just started getting true leave

6 Thunder Mountain Longhorn

6 Big Jim Heratidge

12 Tekne Dolmasi

 

2 Overwintered mini reds

2 Overwintered Aji Arnaucho

 

Plus 12 seedlings from online orders

 

All in all i got way more than i need and some are really pretty seedlings. A little small but very healthy. Too large atm is a bit of a problem for me until they can get some outside time anyway. If i can get most of them to a similar size they can ride it out under the lights and i can keep some select plants on the sills. Temps under the lights are holding steady in the 70-75F range.

 

My Juanito's order arrived. The peppers did not like being shipped in the cold. One JPGS is struggling but i think all will make it.




#1625975 Make your best taco.

Posted by ShowMeDaSauce on 14 April 2019 - 10:23 AM

Costco has fresh tilapia from Honduras. :D I think i would probably like bluegill or sunfish better too for tacos. I would save my good crappie for just plain fried since it can be a little seasonal if you want a good limit of fish. ATM i think white bass are still schooling below the damns around here. Good stronger fish for stuff like tacos.




#1625812 The Ramen Lover's Thread

Posted by ShowMeDaSauce on 13 April 2019 - 12:09 PM

 

I can't get that paste here, the Pantai says 50% extract that I bought.

 

We just ate Alfredo shrimp with fettuccine but I just sampled because I'm playing with another broth and will make a curry shrimp dish. Results later.

 

 

The market did have another Pantai crab paste. The jar had a little different label than the one i got. It was 50% crab iirc. I got a 7oz jar of the 60%. It was over $5 which i thought was high. They had a larger jar in the $10 range too.

 

Their website does not list ingredients....It just calls the other one (formula 2)

http://www.pantainor...ile=brand&bid=5
 




#1625763 Acidifying an acidic sauce?

Posted by ShowMeDaSauce on 13 April 2019 - 12:50 AM

I use ascorbic acid. Ive also used Lactic from brew shops. Little bottles of food grade 80%+ are not too expensive.




#1625702 The Ramen Lover's Thread

Posted by ShowMeDaSauce on 12 April 2019 - 04:16 PM

The closest large market had the Pantai crab paste and Yeo brand laksa paste....and yes the Pantai is way more expensive because it has 60% crab listed. Grabbed a pack of fresh somen noodles and a larger package of the coconut cream powder too.

 

CRAP!!!!....i forgot the tau pok!!!!!!




#1625644 wanting to make first sauce

Posted by ShowMeDaSauce on 12 April 2019 - 09:51 AM

Keep the cook temps on the low side with pineapple juice if color is important. You could also just use water during the cook down and "back sweeten" with pineapple juice concentrate when its cooled down. This will help keep it from getting dark.

 

Cane vinegar would also work

Red Shallots instead of onion but cut back on the garlic a little.

Ginger and allspice if you want a little more Caribbean influence. Easy with ginger though because it can get rather strong.




#1625287 The Ramen Lover's Thread

Posted by ShowMeDaSauce on 10 April 2019 - 03:58 PM

Saving the shrimp and a piece of cod for their laksa whole grain ramen. Friday i will hit up the Asian markets. The 2 largest are Thai owned so there is a good chance they stock a laksa paste made in Thailand.