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I dug through but did not find a ribs only thread and started this one to serve as a general repository of all things bbq ribs - kinda like the burger or taco threads in Cooking With Fire.  For my first contribution here I humbly submit two racks of baby backs that my wife cooked entirely by...

Was reading about Sambal Oelek around here awhile back so I decided to make some.   Here are the ingredients:     That's 3 stalks of lemongrass, some super thai, ginger, garlic, several orchid pi, 1 ripe jala, 2 milah helow, 1 not scorpion, 1 aji verde, some carmen sweets, 4 fresnos and 3...

This monster is a suduth strain brandywine!  

I would love to cook on this.  

Wishing you all the best OS!!   LIKE :)

Happy birthday Booma!!  :)   Love seeing your stuff posted around here, thanks for being a part of THP!     :cheers:

All five of my white podded plants were blown down/destroyed in the course of a couple bad storms this year.  As a result I don't have enough white pods to make one of my favorite sauces.  Please PM me with varieties/amounts you're willing to part with and we'll work out terms.  :)   Thanks,   SnF

Today we're making mole.  Specifically mole poblano.  I don't have a specific recipe for this per se, usually I just use up whatever we've got in the pantry when I get the hankering. Substitutions included.   :)   Start with the nuts.  Today I'm using pepitas, a few cashews and some pine nuts...

A couple days back I purchased 6 lbs of eye of round from Costco.  It's become my favorite for jerky because it's very lean and easily trimmed.  This batch of meat is sliced thinly and then marinated for two days in my secret sweet hot teriyaki hooch.  After marinating it goes into the...

Ceviche is very easy to make.  At best it's an uncomplicated dish of fish and assorted seafood mixed with your choice of compliments all marinated in citrus juice.  Any seafood can be used to make ceviche, just make sure that it's fresh as can be.     Today we're making halibut and shrimp...

Just in time for Christmas I am releasing the last of the Aji varieties sent to me by Lindberg Figueroa from Venezuela.  All proceeds will benefit Fig and his family.  The Aji Jobito has been the subject of several threads here at THP, and Nigel called it "The best tasting non-hot C. Chinense...

I received boxes of pods from romy6 and coachspencer, so I couldn't think of a better way to spend a Sunday than making hot sauce. :)   The ingredients:     Onion, carrot and garlic from our garden and some apples from our tree along with all those wonderful pods!     I roasted the garlic...

Lost the tag to this plant.  It's growing between my murupi amarela and my bahamian goat.       Peppers are long and thin, start green and mature red.       Very thin walled, lots of seeds (for such a small pepper)     Taste is sweet with just a bit of mild heat once you get up to the top...

So yesterday I came home to find a big ole box of peppers sent to me by our very own tctenten.  What to do you ask?  HAWT SAUS!!!   The playas; the peppers from TC, some garlic and onion along with a couple dried/greens from me and a bottle of aged pepper vinegar.     Chop em up, put em in the...

I am growing 2 Numex Mirasol plants this year.  They have the strangest growth habit I've ever seen:     Another (same plant):     Second plant:     Anyone ever have this experience with Numex Mirasol?  Is it something I did?  All other pepper plants are doing fine - and these have shown this...

NOTE:  tinypic previously hosted my photos.  They have closed after they were purchased by photobucket as news corp pushes people to pay for photo hosting.  I'll be replacing images here as I'm able.  Check out post image dot org for free photo hosting in lieu of pay sites...   Last night I made...

So I am wondering where/how you pro guys obtained nutrionals for your labels.  Did you have to retain the services of a registered dietitian?  Did you use some online calculator?      I have been working on some labels and the final steps are barcodes and nutritionals.  I found the barcode...

Planted 72 cells yesterday 2/27/15.  This year we're going with the following varieties:   1. Vulcan 2. Elo De Ecuador 3. Sigaretta de Bregamo 4. Pusa Jwala 5. Criolla de Cocina  6. Piment de Bresse 7. Aji Colorado 8. Numex Conquistador 9. Sulu Adana 10. Aleppo 11. Yalova Charleston 12. Murupi...

Due to Chicago's latin population we have an amazing amount of mexican/south american ingredients within easy reach and I've been experimenting with various dried chiles in hot sauces, moles and stews of varied styles.     Recently I've used:  chipotles, anchos, mulato, de arbol, guajilo...

Following are some independently owned small businesses that I have personally ordered from and have enjoyed their products.  Today is Small Business Saturday, and it's important that we support them!   Lucky Dog Hot Sauce: Here   Buckeye Pepper Co: Here   Wicked Mike: Here   Pepperlover: Here  ...