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Purchased a few Balut at the farmers market yesterday and didn't realize it was uncooked till I cracked open. I wasn't going to let it go to waste, so I added some fish sauce, Thai chilies and garlic then slurped it down. My wife and son dry heaved as I slid the slurry off the plate and into...

Never thought I would be cooking liver after a couple of bad experiences, but after all these years I thought I give it a try. Once it was complete I was a little apprehensive to try it (memories of a dry chalky mess), but to my surprise it was damn good! Moist and tender! It's all about the...

Poor man's Sous Vide Loin submerged 4hrs later Rub Hot Curry powder Ghost Chile powder Paprika Oregano Parsley Dehydrated garlic powder Dehydrated onion powder Kosher Salt Pork was unbelievably tender and juicy! Cooked to a perfect 140deg

A few more days fermenting and time to enjoy. Not traditional but close enough for me. This batch is going to like fire as it's made with red habanero flakes

What software are you guys using to make these great labels?

Marinated overnight with my Habanero Sriracha Big mistake using a cast iron grill pan indoors, the fan couldn't keep up with the toxic pepper fumes and choked us out. Will be doing this out of doors next time. BTW...the taste was incredible!

Spiced with cayenne and ghost chili

These habs have been fermenting for 90days (forgot about it). Skimmed slime and mold of the surface but wasn't sure what to do with the milky separation. Should it be removed?

I've been wanting to make this recipe for years and finally got a round to purchase some pig's blood. The key is not to have the pot too hot when you add the blood or you'll end up with a big clot. When incorporated at the right temp the texture is creme like, thick and smooth. It called for 2...

Was searching for over winter pepper plants when I happened across this interesting site, Pepper Bonsai I'll have to give it a try next year as I dabble in bonsai

1.5lb Red Savina habs Pureed and the start of fermentation Cook down after 7days fermenting Puree ala vita-mix Hang time Complete, decided not to sieve Ingredients: Red Habs Coconut palm sugar Red Hawaiian Salt Garlic White Vinegar Fish Sauce Tasted each day of the fermentation...

Red Habs $2 lb!!

After the success of my 1st attempt(my bro-inlaws loved it) I thought I'd try again 2 7-Jonah with placenta 6Tbs bacon fat 1 onion 3 cloves garlic 8 small carrots 1/2tsp ghost chili powder (was pretty hot with the Jonah but I wanted more heat) 2Tbs salt 3Tbs apple cider vinegar The smell-sweet...

Got a few of these from a friend. Interesting, the flavor hangs around, the heat level that is similar to a serrano dissipates quickly. Great little chilli!

Being my 1st time I'll start off small and keep it simple 5 habs with pith and seeds 1/4c coconut oil 3cloves garlic 1 medium white onion 5 carrots 2tbsp lemon juice 2tsp salt Surprisingly it tastes pretty good, a nice bit o'heat straight up but on food it's not as hot as I would have liked...

http://www.youtube.com/watch?v=aW07abjQ8b0&feature=related 3/4 cup toasted unsweetened shredded coconut, divided 1/4 cup butter 1 square (1 oz) baking chocolate chopped. 1/4 cup coconut or almond butter 1tsp sea salt 1/4tsp ghost chili powder Melt the butter in the microwave with the...

The following is for a single serving 2cups homemade chicken broth 1/4" chunk of ginger thinly sliced 1/2tsp hawaiian salt 1 bundle long rice (bean thread) soaked in warm water to soften 6oz chicken breast cooked diced 1 bunch baby bok choy 2 stalks scallions chopped 2-3 serrano chilies sliced...

Monday I got in a bottle of bhut sauce and some dried chilies from the ol' Cowboy. Order Friday morning and they arrived undamaged Monday morning, can't get better service than that. I've eaten the sauce 3 times now I think I can do some sort of half-assed review. The smell is chili infused...

All the flavor of habs and coconut with some kick as heat