Post Your Eats!

Been busy processing my peppers since I had to pick them all do to frost. I was candying some today and I decided to take some pics & vids and share my simple recipes for it. First the Jalapenos. They are fair sized for Jalapenos. First thing we need is to get the sugar going. I'm using white cane sugar(Sucrose) so I really want to invert it so I'll have fructose, and glucose. Which are simpler sugars ,sweeter tasting ,and much better are preserving our peppers. Here I have 3 cups white sugar, 2 cups water ,2 table spoons apple cider vinegar, and 1 teaspoon salt. You can substitute practically any food grade acid you want for the vinegar. Lemon and or lime juice also work great. But it can't be skipped it(Plus heat) is what...

first run at using new paella pan. mostly just a shake out of the liquid to rice ratio, and heat control strategy . lump in kettle charcoal baskets & the multi levels on Napoleon pro with the side grates taken off worked exactly like I wanted. baskets together or pulled apart for focused or less focused and height adjustment for heat level had to go with calrose rice which worked ok but I need to source bomba rice to dial in ratio I think. some traditional, some not traditional ingredients head on prawns, boneless chix thighs, fresh corn, shitake mushrooms, soffritto sauteed in fat rendered from chicken skin. , picante pimentón(hot Spanish paprika) , homemade stock, veg ( onion carrot celery )plus the...

Chuck here. Chile enthusiast. Amateur cook. I enjoy cooking and eating good food. I own multiple smokers. 3 Weber Smokey Mountains and an accessorized Oklahoma Joe that I need to tune up. By tune up, I mean cut the old smoke stack out and relocate it at grill level. It sucks. I prefer the WSM over anything else though. I also cook with Disco’s. Nothing like being outdoor and cooking. So here we go… Corned beef heavily seasoned with black pepper. Smoked low and slow until stall and wrapped with butchers paper. I was at 10hrs with this one. Let my heat drop for a second. Like I said, I’m an Amateur. 😂 Babybacks are seasoned with wet mustard, GoatWeed pepper flakes, Blue Agave nectar powdered pineapple, ginger, garlic seasoning...

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...

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)

I'm doing some beef dino ribs today. I like to cook them as a mix of BBQ styles. Low and slow with lots of smoke, American BBQ style. I only use coarse salt as a direct seasoning on the ribs, but I make a salmuera to baste them with, Argentine style. I'll be using my WSM. I got my WSM about 2 months ago, and I've smoked a whole lamb, briskets, chickens, salmon, beef dinos, pork ribs, and pork butts. I've become very familiar with maintaining specific temps on the smoker. This will be 250 degrees all the way til it's done. Rib blocks untrimmed Rib blocks trimmed of the silverskin, and excess fat. Ribs hit the Weber at 12:45. I'm using oak, hickory, and a bit of mesquite.

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.

Reaper Catfish nuggets, corn, and tater salad no better way to beat the summer heat.

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":

A new year, so a new FLOG(food log).   I previously called this my "healthy stuff" thread, but there is more to life than just healthy stuff. Sometimes a person just wants to eat something that tastes REALLY GOOD!   I just made up a new batch of kohlrabi kimchi, very loosely using this recipe:   https://positivelyprobiotic.com/the-bacteria-blog/kohlrabi-kimchi   I didn't use the little kohlrabi that you buy in the store, I used the KOSSAK KOHLRABI that I grew and just picked. Here is a pick of 3 of them but I actually ended up using 4.      The first three, 9 lbs, 10 oz.     Plus the fourth one, 2 lbs, 14 oz     Here they are, all peeled off, 10 lbs, 8 oz.     I didn't have any Daikon radishes so I used 2 of these Sakurajima...

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...

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.  

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...

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.