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The 10th Annual Hot Pepper Awards Winners Announced!

SmokenFire

Member Since 06 Jan 2013
Offline Last Active Yesterday, 11:45 PM

Posts I've Made

In Topic: Everything Fried

Yesterday, 08:16 PM

Probably just dusted with flour and simple spices like grandma made. Skin is really crispy and the meat was juicy.

 

They even had Trappeys and Franks on the table!!!!

 

Trappey's is old old school....



In Topic: Extreme Biz Profiles: WillyPete

Yesterday, 07:20 PM

Order sent.  Really good interview and backstory.  Website was easy to use and checkout was fast.  Liked the hats so I ordered one of those too!

 

Exactly zero of these bars will be going in the candy bowl this halloween lol..  :)


In Topic: Everything Fried

Yesterday, 03:32 PM

speaking of popeyes, how does their chicken tenders fare? I've never had them. More of a spicy breast type of person, which is about the only thing i get from there...and red beans and rice

 

Popeyes is the best large chain chicken imo.  

 

Harold's is the best in Chicago imo.  

 

I'll be posting here soon Big B, but the wonderful wifey tends to frown on frying things too often.  Yoga teachers are like that lol.  :)


In Topic: Fermentation storage question - light or dark?

17 October 2017 - 06:18 PM

Hi Jeff,

 

I will move any ferments that I am going to run for more than a month or so into the dark.  For anything running a month or less I'll leave on the counter top because I like looking at them.  :) 

 

Ferments exposed to normal ambient sunlight (like in your kitchen for example) will begin to darken towards the top in my experience.  Doesn't hurt them or alter flavor, but also maybe not what you want.  


In Topic: Powder blend idea

17 October 2017 - 06:15 PM

I let me pods go at 105 for however long it takes them to dry.  I feel it preserves color and flavor (also seeds stay viable that low).  

 

Onion, garlic, cumin, salt, oregano - the add ins are key when making a spice blend.  Experiment and see what you prefer.   :)