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The 10th Annual Hot Pepper Awards Winners Announced!


Member Since 20 Jul 2016
Online Last Active Today, 11:47 AM

Topics I've Started

Lu Lu Seafood on Olive

09 August 2017 - 02:10 PM

This place has been around for years and is famous for the Dim Sum brunch on Saturdays. Ive been there for Dim Sum many many times and never had a bad experience. Ive only eaten there a couple times for lunch and i usually had the Americanized lunch specials like Hot Braised,


Well today we went with the intent to eat some more authentic Chinese food. Dan Dan noodles and Sichuan beef noodle soup ($8,78each). Plus a side of tofu skin rolls in oyster sauce.....Man are those suckers good. Ive had them before during Dim Sum. 3/$4.98...kinda pricey for those but they are good and made fresh.


I am stuffed. The bowl of beef noodle soup is simply massive and blood red. Absolutely delightful spicy tender beef chunks in a hot oily broth. Not sure what the greens were but they might have been water spinach. My brother got it and i just had a few samples of it.


I had the Dan Dan noodles with beef and was not disappointed although it could have used more sichuan peppercorns. The waitress seemed surprised i noticed. We told her when we ordered that WE like spicy after a warning from her..."You know this is spicy right?"....Oh yeah...we like spicy. :D


Mine was less soupy than these pics off of Yelp but otherwise its was on point. Hot chile oil and black vinegar on the side HELL YEAH...thats what im talking about!!!



Hard to find a good pic of the Sichuan beef noodle soup besides the menu pics WHICH btw looked just like the bowl we received. This was quite a bit hotter than the dan dan noodles and the spice blend they used was just top shelf.....Im getting this next time.



BTW dont forget to get a pineapple bun and an egg tart for desert. I was way too stuffed this time so leave some room for desert. There is no pineapple in them. Its just a sweet bread with a top crust that looks kinda like a pineapple skin.





And now for something completely different!!!

30 July 2017 - 12:36 PM

Well not really. :D


Spicy smoked pineapple teriyaki country style ribs...sorry but pics will be much later because im starting the marinade today.


Pineapple juice concentrate...Roughly 2 parts to 1 part soy sauce and 1/2 part rice wine

LKK Premium dbl fermented soy sauce

Rice wine or mirin

Dark sesame seed oil

Garlic powder

Onion powder

Ginger powder

My homemade 7Pot/Aji Cito/Apricot hot sauce to taste....not making it super spicy.


Hot smoked with mulberry and apple


This will be kinda sweet but the smoke and soy sauce should help balance it out


Roughly....but i dont know for sure yet. I have a pretty big package of country style ribs, :D

1/2 cup PJC

1/4 cup dark soy sauce

1/8 cup rice wine

1/2 TBS dark sesame seed oil

1 TBS raw sugar

1 TBS onion powder

1 TSP garlic powder

1 TSP ginger powder

1/2 TSP white pepper

3 TBS ApriCito7 hot sauce


EDIT: for final measurements. It also needed a TBS of raw sugar because it was nowhere near as sweet as i expected. It probably would have been if i used sweet sake instead aka mirin.

Red Jalapeno and Super Chile!!

26 July 2017 - 01:07 PM

I only have about 5-6 ripe Jalapenos atm and a good sized handful of ripe Super Chiles which are rather hot. Im gunna make a very small test batch since i have loads of green jalas this year. The ripe ones ive tasted were pretty sweet.


Ripe Early jalapeno

Ripe Super Chile

1 Ripe NuMex64

White onion

Probably a little heavier on the garlic and salt for this one.

Tiny bit of chipolte powder for just a hint of smokey


If my guess is correct this will be a fairly hot red jala sauce. Im just a little concerned it may turn out sweeter than i want. I may leave out the vinegar for the cook down and taste it first. If its too sweet i can put it in a jar with a lacto culture for a week or two.



On a side note. I tasted a couple more Lumbres and man these are hotter than my jalapenos!!! I probably wont have any ripe ones for awhile though.

I want a small green house for next year.

25 July 2017 - 02:04 PM

This one at Menards looks ok and during the summer i could cover just the frame with shade cloth. I just need something to give me a jump start in the spring on seedlings and extend my season maybe a month tops in the fall for just a couple plants. I would not be leaving the cover on it the entire season.


ShelterLogic® GrowIT® Peak 6' 6" x 6' x 8'







Ideas for 7 Pot yellow sauce

17 July 2017 - 06:46 PM

Ive got


7 Pot yellows....obviously

A yellow bell pepper

A couple ripe apricots but im considering Asian pear instead

Shallots, garlic and onions

Pretty much any vinegar you can imagine...well almost and some are WAY too expensive to use for hot sauce.

Fresh limes

Crystallized ginger...candied...whatever you want to call it :D

Lots of whole spices.


This is going to be a test batch with about 10 of the 7 Pots. Not really wanting it sweet. Just enough sugar to balance the acids.