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From time to time I buy a box of brownie mix. Easy to prepare and cook, and an inexpensive snack.   But I can't leave well enough alone. I almost always use milk instead of the water called for in the instructions. I like to spike the batter with vanilla extract (mixed into the wet part of the...

Welcome to the board!   So, what are these dangerous experimental sauces you make?   I think you'll find that a lot of people here enjoy making their own styles of sauces that would not be popular enough for mass markets.

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Heh, coming from a Lithuanian background, I like marjoram with beef, so yes, that would work well.   Right now I have a pot simmering with homegrown tomato that was only skinned, seeded, and run through the food processor. Nothing else, no salt no seasoning, nothing. As the block melts it smells...

Welcome to the board! You will have fun making sauces. You can find a lot of advice and tips here.  

I usually start from tomato sauce or tomato paste, and add water to get the texture I want. From there it's whatever I want, starting with onion and garlic. Some salt, no sugar. Herbs like rosemary and oregano - heavy on the oregano if the sauce is for pizza. Pepper? Here on this board? Bring it...

I love my 1950s Chop-Rite #10.   I can't post a pic of it, hit my image limit. Here's one for sale:   https://www.lehmans.com/product/chop-rite-clamp-down-meat-grinders/butchering-supplies   A #10 is the same size as a #12, the difference being the #10 clamps on while the #12 bolts down.      

Welcome to the board!   Here we have the singing group Zivili

I like the lime in the mayo, too. In some Latino markets I see mayo "con limon" but there never seems to be much lime in it.   As an experiment, try spiking a little mayo with a SMALL amount of mojo criollo, a salty bitter citrus/garlic/herb/vinegar marinade.  

IIRC the heat was around 250F and the time was, when they smelled right. Then out to cool off before grinding.   I've roasted at a higher temp, and that seems to be the kiss of death.   I like De Arbol as a medium-heat pepper for something like this. I toasted some ghosts OUTSIDE and I got a...

I apologize if this has been covered before, but I love how roasting dried peppers to just the right extent will turn some of the heat into a nice nutty flavor. It seems there's a narrow window of "done-ness" where this happens - go a little too far and it begins to taste scorched.   I have a...

Put "sbs" into the Search here, you should find a thread about Scotch Bonnet Steve. He grew Manzanos that would fill your hand.  

Welcome to the board! Settle in, there's a lot here and it takes some time to look through it all.  

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Welcome to the board! You've come to the right place.   I like to have a modest pepper crop each year, mostly varieties I seldom see in stores. People here can advise you about growing and processing pods, whether canning or pickling or drying.   Dive into the conversations!

Welcome to the board! Scotch bonnets are a nice high-level heat, along with habaneros and a few others. You can do a lot with them and make stuff that's too hot for most people, without even getting into the super-hots. Yet.

  One thing I haven't tried - when a tabasco bottle is empty, use one of the larger meat injectors (like Chachere's) to refill the bottle with sauce of your choice. Those bottles are a nice size for smuggling into restaurants.

Welcome to the board! You might like to look into some of the "mirasol" ("looks at sun") types whose pods grow erect, pointing up. Tabasco is one such, along with super chile and pointsetta. Heat varies from one species to another, but they all look pretty.

We have several flood-control reservoirs surrounded by woods. Sometimes the pool level is something like 15 feet above normal pool, and the floating litter washes up way back into the woods - it looks exactly like a high-tide mark on a beach, except the water isn't even within sight.

That burner looks really sweet. I have one of the bigger turkey fryer burners but it would be overkill for my needs.   Have you considered one of those briefcase-sized propane stoves? I have one and it can open out flat. It's made to use a small propane bottle bur you can get an adapter to...