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The Hot Pepper

Member Since 26 Jun 2004
Offline Last Active Private

#1628009 Make your best taco.

Posted by The Hot Pepper on Today, 06:44 PM

The question is, did she add pineapple, tartar sauce, and two cheeses? :rofl: :sick:

 

 




#1627840 Make your best taco.

Posted by The Hot Pepper on Yesterday, 11:21 PM

Guess he logged off for a cat nap.




#1627826 Make your best taco.

Posted by The Hot Pepper on Yesterday, 09:39 PM

THE GLASS BROKE!

 

weird_shit_o_meter.jpg

 

 

 

 




#1627821 Make your best taco.

Posted by The Hot Pepper on Yesterday, 09:14 PM

Canned pink salmon.

 

Patty's.

 

Cast ironed.

 

With melty muenster.

 

Let 'em cool.

 

Then slice 'em thin.

 

Corn tortillas.

 

Throw some extry sharp.

 

Shredded scheeze.

 

And rock the comal.

 

Pineappleficate it.

 

Toss some butter lettuce on it.

 

Because you bought it for no damn reason.

 

So use it up fool!

 

Now salmonficake it.

 

Splooge on some chiltepin tartar.

 

And some sriracha mayo.

 

 

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attachicon.gif IMG_1816.JPG

 

 

Don't forget the pineapple.

 

Butt dang it.

 

I was out of avocado.

 

Nothin' fancy.

 

 

Its just tacos.

 

Sheesh man, and did you have bongwater taffy for dessert? :high:




#1627752 More to Heat than Just Scovilles?

Posted by The Hot Pepper on Yesterday, 03:46 PM

I was told you can make peppers hotter by picking the first ones before they ripen. Supposedly the plant sees it as a threat and makes the next pods hotter so animals aren't inclined to eat them.

 

No, don't waste early pods. You can do the same thing with a stuffed raccoon next to the plant. 




#1627747 Almost made a big mistake

Posted by The Hot Pepper on Yesterday, 03:33 PM

http://thehotpepper....ips-on-my-logo/
 
http://thehotpepper....fastest-pepper/


#1627727 Almost made a big mistake

Posted by The Hot Pepper on Yesterday, 01:37 PM

Depends on who you are making it for ;)




#1627673 Dumb Question - Vinegar in Homemade Hot Sauce Recipes

Posted by The Hot Pepper on Yesterday, 11:26 AM

But regarding what you say above ... why and when do you ferment the hot sauce?  That's a new one for me.  One day in the future, when I retire, I will make my own beer but I thought you only fermented alcohol.  Unless ... some genius here has invented ghost pepper whiskey?  I want a case!

 

Try a little sauce called Tabasco. ;)




#1627577 First try at spicy pickles

Posted by The Hot Pepper on 21 April 2019 - 09:46 PM

Even supermarket/slicing cucumbers? The reason kirbys are used is the low water content. They are more like zucchini. Regular cukes are almost all water.




#1627560 Sardines

Posted by The Hot Pepper on 21 April 2019 - 08:30 PM




#1627554 First try at spicy pickles

Posted by The Hot Pepper on 21 April 2019 - 08:03 PM

Pickles should be kirby cucumbers otherwise it will turn out mushy. 




#1627537 Brainstorming a Superfood Hot Sauce

Posted by The Hot Pepper on 21 April 2019 - 07:03 PM

Turmeric is a superfood but not very bioavailable. When turmeric is mixed with black pepper the bioavailability increases by apx. 1000%. People make what's called "golden paste" with turmeric, black pepper, and coconut oil. I'd love to see this as a hot sauce (you don't need the oil). Don't go nuts with a kitchen sink sauce. Pick certain superfoods and make them simple. For example, this golden paste hot sauce, with some Indian spices, would be great for Indian food. Certain other superfoods, Mexican, etc.

 

https://deeprootsath...c-golden-paste/




#1627532 Recomendations for thin fleshed Chillis

Posted by The Hot Pepper on 21 April 2019 - 06:20 PM

Why do you request thin-walled? Drying time? Cooking time? 




#1627490 who got brunch?

Posted by The Hot Pepper on 21 April 2019 - 01:19 PM

I beat you to it

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#1627479 Making a new Garlic Sauce

Posted by The Hot Pepper on 21 April 2019 - 11:56 AM

Looks good for mashed potatoes! :)