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Well, it's about time to start this years FLOG. I guess now the first pic of the thread is the cover image.🤷🏻‍♂️ I made a frozen pizza the other day, This is it after adding Mixed Cowboy Candy to it and jammin' it into the Breyville. Now for the story that preceded that! Here's the Box: Here's the pizza as purchased: Here's the pizza "dolled up":
I post a lot of meals. I think it's high time I just started a food blog for the year. Those that don't know we are a pescatarian family. Meaning we consume some seafood. However, we are mostly vegetarian and eat mostly plant-based. Today's lunch was french bread pizzas made with mushrooms, olives, jalapeno, veggie sausage and mozzarella cheese. Sauce is a simple tomato sauce with garlic onion and oregano sprinkled with black garlic seasoning and crushed red pepper.
While thinking about what got me started on my love of peppers, I was forced to recall a time I thought there was nothing wrong with keeping a bottle of leftover pepper vinegar, and breaking up some hot dogs in it to make my own version of those pickled hot sausages you could get at the gas stations. I would let them 'cure' in my closet for like a week before eating them. I would only do this when we'd get an empty bottle of pickled sport peppers, and only once per bottle. I don't recall ever having any issues, but you'd never get me to eat one of those today. It was probably safe though, right? 🤭
'Bout time we had a thread for all those that make their own dough and sauce. Too many good cooks on THP to let something as magnificent as that king of foods, pizza go unnoticed on this forum. This thread however comes with some rules to post... 1) Make your own dough and post the recipe. Thin crust. Whole wheat. Foccacia. NY or Chicago style. Naan....your choice! 2) Make your own sauce and post the recipe. Red. White. Olive oil w/ garlic. Whatever gets your mojo workin'! 3) Mandatory that it brings teh heat. Habs. Serrano's. Bhut's. T-Scorps. Fatalli. Hot sauce's and puree's will qualify. Using wimp sauce's such as Tabasco Brand or Franks will be ridiculed with extreme prejudice and boooooed heavily! 4) Toppings can be...
And it doesn't have to be mexican.   I put ever dang 'thang on a flour or corn tortilla.   Thats a taco.   Make a bigger taco.   Thats a burrito.   Its all good.   Ever had a brisket and egg breakfast taco?   How about a sun dried tomato, goat cheese, roasted garlic, pequin, and refried bean taco?   The rules are this.   Keep it flour or corn.   Home made or store bought.   If you post a pita taco I will like you but then unlike you.   And then probably still like you again if it looks really good.   Get crazy.     Lime cilantro chicken thighs with pequin powder.   I love pequins.   Flat topped.   Like a naval aircraft carrier.     And even more lime and cilantro.   In pintos and rice.     Roll it all up with some cheese and rock it...
Got this char-griller premium kettle for my birthday, it says its a smoker too. So after a little research and about 40 bucks for charcoal baskets and a pizza stone I'm gonna give it a shot. Here's the kettle Charcoal baskets Modified grate out of my old grill, had to cut the sides off, and hit it with a hammer a couple times so it would get past these bolts. Pizza Stone(heat diffuser) Water/drip pan Forgot to add the apple wood, it wasn't that bad to open everything back up. Glad I took out some of the center of the old grate. Iron mikes mustard Bbq for a binder and Montreal steak, some minced onions, salt and pepper on the rub. Questions, comments, and suggestions all welcome. This will be my...
Yep.....not sure how this thread will go over, but I'd like to at least see how everyone repurposes their Thanksgiving leftovers. There are a million ways to use leftovers.....and at the Circle-H.....we want to see them all!! *As usual......the recipe would be nice, but straight-up food porn isn't bad either! *Must have a hot pepper component (that kind of goes without saying!) I'll go first: Taking the leftover turkey and corn to make Turkey-Corn Chowder! Boiled and picked the turkey.....then redeposited the bones and remnants in the stock pot for 4-5 hours with onion and celery. Drained the stock and let it cool. The players: 6-8C Turkey stock, 1lb. pulled turkey, 12-14oz sweet white corn taken from the cob, 1 small...
Hey ya'll once again from the big dry ditch of Las Vegas. I had picked up some beautiful chix I wanted to deep fry but soon discovered I didn't have enough oil. Why not just drive down to the local grub store and buy it you ask? BECAUSE I WAS PISS DRUNK!! Alrighty then. I grab the bottle of Hornitos tequila and ready myself to begin the destruction. I fire up the cast iron dutch oven and just start throwing stuff in. Olive oil. Garilc. Julieanned shallot. Chix thighs. Gets a little blurry here but I somehow managed to debone the thighs without chopping off my leg but then all good cooks should be able to pull that off. The vast majority of experienced kitchen rats and riffraff cook much better after a bottle of wine or three. Those of...
Turkey dinner last night. Slow cooked in bag with spicy marinate, mixed juice with Alfredo sauce, was great a bit like Swiss Chalet sauce from a couple decades ago. Topped with dry Leek powder.  
Ok, I started with a Jim Beam barrel on Craigslist for $100 Sanded it down with a wire wheel on an angle grinder on the bands. 80 grit, then 120 grit, then 150 grit sandpaper "flapper" wheel on the oak Cleaned it up nice 5/8" self tapping stainless screws (predrilled pilot holes) in every stave to hold the bands up, and to stop the barrel from falling apart when I cut the top off. This took FOREVER Off comes the top, out comes the loose char. Smelled like smoky bourbony awesomeness Little 14" Weber "Smokey Joe" for the bottom. I drilled a ton more holes in this for better airflow, and altered the legs a little so it would sit lower Access door to refill water pan/charcoal Four 3/4" threaded pipe air vents w/ caps to...
For some reason, I've never been a soup-maker. Well, until I joined THP. Can't explain it; it just is. At any rate, experimented with a new one tonight, and started thinking there may well be many of you who make not-just-ordinary soup and want to share. Here's tonight's creation. Sorry for the dark pic! Ingredients: 4 Leeks, sliced thin 2 Yams (small), cut into small cubes 1/4 Cup Butter 1/4 Cup Flour 3 Cloves Garlic 3 Poblano peppers 3 Jalapeno peppers Bell pepper 11 oz can Corn Can Artichoke hearts 26 oz Chicken stock 1/2 Quart Half and Half Cayenne powder Cumin Oregano Mace Sea Salt Roasted chicken, shredded Fresh Cilantro 6 oz shredded Monterey Jack cheese Melt the butter over medium-high heat, add leeks and yams, sauteé until...
Alright guys and gals, here's a new food thread for us all. One that will kick some of our asses into gear.   Post what you plan to cook and have it all worked out (or are working it out), but haven't made it yet. Describe it as you see it, and that will be the inspiration for you too cook it. When you finally do, go ahead and quote it with your masterpiece below. Boom!   And to the peanut gallery, feel free to egg us on :P   Spicy a must.   I will start.   There's this Alsation pizza/flatbread called a tarte flambee. I've had it many times. Like a rustic cracker crust pizza. The base is often creme fraiche. The one I want to make is... Tarte Flambee Creme fraiche base Seared bay scallops A mild nutty melting cheese, fontina or havarti...
Searched for a deep fried thread....there probably is one but I didn't find it. But who doesn't love fried food? So here's my start to the "everything fried" topic.  Tonkatsu, not to be confused with tonkotsu soup. With a tonkatsu sauce (non fructose heinz ketchup, worcestershire, soy sauce, mirin, brown sugar, garlic powder, dijon mustard, hot sauce)
Salmon.   Tomato Cayenne sauce with Regiano cheese.  
I've seen many posts with desserts but haven't found a thread dedicated to it. So here goes... Chocolate Cayenne Cake w/ bourbon cream and bourbon peanut toffee crunch. And yes, those are unicorn plates. If you don't know the power emitted from eating off of unicorn plates, you've clearly never eaten from a unicorn plate.
Well, we are all in a mess, so lets have some fun and learn a few things along the way!  First and foremost might be that...you can make a burrito at home!!!  That's a bit facetious talking to this crowd here on THP, who have some of the maddest cooking skills on the interwhebz.    SO, lets post what we are cooking at home, what is made from the pantry, what was out of but substituted, all basic cooking skills.....   I'll get it started!   A couple days ago, talking with my son who is now 21 and living on his own for the last 2 years, he said..."I gotta go, Mom, the roasted chicken is done.  We're gonna eat dinner now."  :sniff:  AWW!!!!  I'm a happy mom.....    Here's what we did for family entertainment last weekend.  We rented Milo...
I know going into this that this thread is going to get meat bombed... but there's gotta be at least a couple other people on this forum that have herbivore tendencies.  Lately almost everything I have been cooking has been meat-free unless its for the dogs.  I've been toying with recipes and finding ways to get the flavors of dishes that usually have animal muscle as the main feature.  Hopefully some of y'all do the same from time to time and we can swap and share some spicy veggie recipes. I've held off on making this thread for a while because I know the ridicule that will inevitably come, but I guess its better to clog my own thread with my hippy food rather than all the other cooking threads.    So here goes, last night per request...
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