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The 11th Annual Hot Pepper Awards ACCEPTING ENTRIES!

hot stuff

Member Since 10 Aug 2010
Offline Last Active Yesterday, 09:56 PM

#1506570 2018 SEED TRAIN

Posted by hot stuff on Yesterday, 07:32 PM

Sitting in my box waiting to be picked up tomorrow. 9405 8036 9930 0537 7871 15

Looking forward to next year's grow.

#1506376 2018 SEED TRAIN

Posted by hot stuff on 22 November 2017 - 10:20 AM

Got it yesterday. My Goodness there's a lot in there. Lots and lots of hybrid stuff. Capcom do you have a list of what your numbered seed packs are? Are they new creations from you? Since tomorrow is Thanksgiving I imagine this is going out Friday, unless I finish with work early.

#1503566 Cranberry Hot Sauce

Posted by hot stuff on 06 November 2017 - 05:54 AM

Cranberry Fire lite hot sauce. I only used c. annuums (about 50 reconstituted dried chilies from the oriental market) in this year's mix for my wife who has bad reactions to c. chinense chilies.. It will great on our turkeys and hams this holiday season. Last year I used Bonda Ma Jacque chilies. 3 bags of cranberries, 2 whole oranges (deseeded) 5 cups of sugar 5 cups of water.

#1496624 2018 SEED TRAIN

Posted by hot stuff on 06 October 2017 - 07:07 AM

Unless the bells are of rare heirloom types I'd rather not. I can get regular bells at the big box stores. Heirloom tomato seeds would be interesting though.

#1495895 New Orleans Style Hot Tamales

Posted by hot stuff on 03 October 2017 - 09:18 AM

They look freakin incredible hot stuff!

Thank you. And they freeze and microwave well too. Still have about 2 weeks of them left for lunch. LOL

#1495646 Beef Empanadas

Posted by hot stuff on 02 October 2017 - 07:21 AM

These look great! If you can afford the health risk I would highly recommend using lard in place of shortening. There is conflicting info on whether animal fats are bad for you, and personally I would rather eat natural animal fat than something created in a lab. Lard makes for fantastic pastries.

It's just what I had on hand at the time.

#1495543 Beef Empanadas

Posted by hot stuff on 01 October 2017 - 07:32 PM









For the dough I used 4 cups of flour, 1/2 cup of shortening, 1 egg, 1 cup of milk.


The stuff, who knows! ground beef, 2 onions, 2 tbls minced garlic, 1 can black olives diced, 3 chili peppers from the garden (some quasi mild burpee thing), my special spiced salt, salt, several yellow pear tomatoes.

#1495315 Hot Stuff's 2017 glog

Posted by hot stuff on 01 October 2017 - 06:56 AM

Thanks for the updates. The photos are appearing very small to me. Cannot make up the details. How is the harvest?

yeah, you have to click on them to see them bigger. Other than my chinense chilies it's going great. Those chilies are just starting to come in.

#1494968 New Orleans Style Hot Tamales

Posted by hot stuff on 29 September 2017 - 02:58 PM

Looks great! ever had crawfish tamales? amazing!

Not yet. Not a lot of crawfish in the Lake of the Ozarks. Usually make crawfish etoufee' when I get them in the store.

#1494950 New Orleans Style Hot Tamales

Posted by hot stuff on 29 September 2017 - 12:48 PM

So I'm missing my Manual's Hot Tamales from New Orleans since 1. I'm in Missouri now and 2. They've been closed since Katrina. Well a couple of years ago there were no recipes on the net that I could of that just regular Mexican tamales. Well I finally found a couple of recipes so here's the one I used.

For the Tamales
  • 3 lbs of ground beef (ground chuck)
  • 4 medium sweet yellow onions, quartered
  • 3 teaspoons granulated garlic
  • 3 teaspoons cayenne pepper
  • 1 teaspoon freshly cracked black pepper
  • 4 teaspoons coarse-ground kosher salt
  • 1 teaspoon ground cumin
  • ½ cup chili powder
  • 1 8oz can tomato sauce (or can of crushed tomatoes)
  • ½ cup water
  • 1½ cups of yellow cornmeal
  • 100 tamale papers
For the Sauce
  • 1 8oz can of tomato sauce (or can of crushed tomatoes)
  • 1 teaspoon cumin
  • ¼ cup chili powder
  • Salt to taste
  • Freshly cracked black pepper to taste


For the Sauce
  1. Combine all the ingredients in a medium heavy-bottomed saucepan. Add seasonings to taste.
  2. Bring to a boil, then remove from heat and set aside.
For the Tamales
  1. Put the onions, the seasonings, the tomato sauce, and ½ cup of water in a food processor. Process until the onions are finely chopped.
  2. Place the ground beef in a large glass mixing bowl and pour the seasoned tomato and spice mixture over the meat. Using your hands, mix well.
  3. Place the tamales papers, one at a time and one on top of the other, into a large bowl of water. This step might sound tedious, but it is necessary to prevent the papers from sticking to each other and to ensure that each paper will be completely saturated.
  4. Place cornmeal in a shallow dish and set aside.
  5. Working with about 1 tablespoon of meat at a time, roll it out with your hands into an oblong (cylindrical) shape, then roll in the cornmeal to lightly coat. Wrap each one in a tamale paper, folding over the open ends to completely close in the beef. Repeat this step until all the tamale mixture is gone.
  6. In a large dutch oven or roasting pan, stack the tamales in layers. Each layers should be perpendicular to the layer below it.
  7. Cover the tamales with water, then add the seasoned tomato sauce. Cover and simmer for 2 hours. Check occasionally, and add water as necessary to keep the tamales covered.



#1494933 Gumbo time

Posted by hot stuff on 29 September 2017 - 11:22 AM

Yeah, a lot of Cajuns and Creole use premade roux these days. But I pride myself in being able to make a great roux without catching the house or myself on fire. lol. It's a point of pride for a lot of us. My brother on the other hand will use as many pre-made mixes as he can to cut time short.

#1494712 Starting a Food Business 101

Posted by hot stuff on 28 September 2017 - 10:35 AM

Awesome write up SalsaLady! Definitely needs to be pinned.

#1494709 Gumbo time

Posted by hot stuff on 28 September 2017 - 10:26 AM

First attempt at gumbo.....



Looking good! GEAUX GUMBO!

#1485815 Not flowering

Posted by hot stuff on 22 August 2017 - 02:05 PM

I would say that they just need time. They take a long time.

Thanks I'm familiar with the length of time. They are abnormally taking their time this year. Usually I have pods for chinese by this time. They aren't ripe but they are there. I don't even have flowers coming on. Which is mystifying. I'm wondering if there is another nutrient missing.

#1479900 Correcting Metal Taste in my Hot Sauce. Anyone?

Posted by hot stuff on 31 July 2017 - 03:33 PM

Ever figure out what caused this, hotstuff? Or a way to correct the taste?

Nope. Tossed it.