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Got some persimmons and Pomagrantes from a friend want to make a sauce that accentuates the two. I have a ghost pepper mash (3 months old) and a Fresno which is about the same. Any ideas are welcomed!

I love turkey as well. However the markets only carry them dui g the thanksgiving and Christmas seasons. Turkey over chicken .

Ok so here is my recipe for pique Puertoriqueño: 4 cups of boiling water 1/3 vinager white The rind of one pineapple 1tbs of peppercorns 1/2 tbs coriander seeds 10 aji caballero may be substituted with any long chile however original flavor will suffer 4 clove of fresh garlic 3 bruised recao...

It was Mamas day to clear our the fridge so I made this just prior to'!h The resolution may not be that great but here is what she was going the thought. Roast Pork puertorican style Smoked chuck in adobada and homemade rub Sauté in two reb SB onions and soybean sprouts. Topped with smoke...

Nailed it "Edmick" it is culantro. Also called alcapate in El Salvador, xapate in Hondo, and ngo gai in Vietnam and Thailand. The herb is a staple on every dish in puertorican cuisine. Now pique Puerto Riqueño is a bit different than you average hot sauce. For staters it is not blended and...

Marketing marketing marketing just like those dumb Apple products, Bose speaker systems and Beatz headphones. Oh did I say something wrong. BLUF. Just the company is capitalizing on a niche for the uppity crowd. No Self respecting snob would wounded down to Food City, or El Super in Southern h...

So the best way to describe the awesomeness of MRE menu No. 7 is... Take a cup of Ole Roy dog food, add a 1/2 cup of misery, and a pinch of run your tongue through a sandblaster. There that's my description of menu No. 7 my old time no 2 MRE favorites., Tabasco does make it taste like moms...

So the best way to describe the awesomeness of MRE menu No. 7 is... Take a cup of Ole Roy dog food, add a 1/2 cup of misery, and a pinch of run your tongue through a sandblaster. There that's my description of menu No. 7 my old time no 2 MRE favorites.

Ofcourse Tabasco has its place. Picture this: You and your devil dog buddies day 5 in a hide site so where around the Paktika Province, Afghanistan. You have not been replenished since this was supposedly a 36 hour op. You break out you last pack of MRE Veggie crackers, jalapeño cheese spread...

As a grower in SW Az summers are not my bag

I also use a bit of xantham gum in my sauces. 1 teaspoon for a 12 5.5oz bottle batch. You may also you a bit of oil when sautéing your aromatics.

I needed some in that space to cover the crossed rifles as it is part of the rank. I figure if I fill it with something else it's not trademarked any more. Even though I'm not selling these the USMC has trademarked everything every emblem picture extra. Suggestions on what can go there will be...

Not trying to highjack this post but would like some comments on my simple label. First some background I'm a retired Gunnery Sergeant of the USMC. the Corps blessed me with deployments over the entire world taking out one of th arctics. This label is pretty rudimentary but I want your opinion...

m You got that right. Thier are many variations here in the SW within miles apart in flavor. Every restaurant has its own "authentic" and not to mention my friends Tatas all have different versions as well.

We have several of those store here in Tucson. They do carry a wide selection of EVOOs and balsamic infusions, however I think that using those vinager for sauce is one too exp naive and also too uppity. I would stick regular white or ACV. I did however found this in my local $.99 store. And...

Pookie just reminded me of something. Use preserved lemons. The same thing to make more an chicken. In a mason jar add halved lemons once it full squeeze some more with a motor. Add salt by weight of lemons in the jar about 9%. Close lid and store in dark place for atleast 6months. Use the...

I just throw the whole halves the of lemon or lime in at the last minute after squeezing. I learned that F om a cook while he was making BBq sauce when I was in n the Corps ⚓️

It must feel like ninja throwing stars during exit time

Why not go for the real thing. I have done ferments with smoked peppers beforeok so if you are going to do a blend of pods pic your most meaty to get smoked nothing too crazy just 45 mins at 200. As for liquid smoked to me it carries a quemical taste that it can be smelled a mile away...