Devv-2017-Having a good time in the dirt

stickman · Sep 1, 2017

Devv said:
We're still pulling here, mostly JA Habs and Large Orange Thai's. A few Jals and Jimmy Nardellos.

The fence I built around the garden really helped with all the Harvey winds, we didn't get much rain, but the wind was a bit crazy for 4 days. I'm looking forward to the next few weeks where the weather is more favorable to pod setting....meaning the 100° days are gone until next year....yay!

God bless all of those who were REALLY affected by Harvey.

Anyone else have their town run out of fuel? We're done here, and I'm sure it will be a few days. I did scoot in and fill all our cars with gas before the town went dry

Huh... Kinda reminds me of the Arab oil embargo in '72... Is the shortage due to logistical problems from Harvey or the refinery shutdowns do you think?
Maybe it's time to convert an old clunker to run on wood gas... [emoji6]

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PaulG · Sep 1, 2017

Good to see you are still hauling' in the peppers, buddy!
And that your temps have moderated a bit. We have five
days of 98, 99, 102, 101and 97 starting tomorrow, then
a cool down to mid-to-high 80s. Should cause a burst of
color over the next few days :woohoo:

The ripening
process has been slow getting here, but has really accelerated
in the past week.

Hang in there for those cooler temps, Scot; your 'second
season' is about to start :cool:

Devv · Sep 1, 2017

wiriwiri said:
Scott..glad to know you & the family are safe..the photos of the devastation is heartbreaking.
.We all have to pitch in to help.Our thoughts & prayers are with you & everyone there despite our distance.

Thanks Sandy,

East and South of us are in pretty rough shape. LB and I want to drive over and donate labor and goods, and so do others around here, but now we have a fuel shortage. Perhaps next weekend, as this will be a long term recovery.

Devv · Sep 1, 2017

stickman said:
Huh... Kinda reminds me of the Arab oil embargo in '72... Is the shortage due to logistical problems from Harvey or the refinery shutdowns do you think?
Maybe it's time to convert an old clunker to run on wood gas... [emoji6]

Sent from my LGL44VL using Tapatalk

It's mainly from the down-times of the refineries and the interrupted routes. That and some went crazy, and were even filling up garbage cans (can you believe that?) with gas, and other buying unbelievable amounts to stockpile. We filled up before the storm and again yesterday before the stations ran out, we bought 20 gallons yesterday between 3 vehicles just to make sure we can get to work as we have no idea how long this will last. So I guess I too am part of the problem as they say.

I will say, LB and I will use one vehicle until things stabilize to conserve fuel. She will have to work my hours. They say relief is coming real soon, but the prices will be a gouge levels for a while. Gas went from $2.05 to $2.60 in 2 days here.

Devv · Sep 1, 2017

PaulG said:
Good to see you are still hauling' in the peppers, buddy!
And that your temps have moderated a bit. We have five
days of 98, 99, 102, 101and 97 starting tomorrow, then
a cool down to mid-to-high 80s. Should cause a burst of
color over the next few days The ripening
process has been slow getting here, but has really accelerated
in the past week.

Hang in there for those cooler temps, Scot; your 'second
season' is about to start

Thanks Paul!

Come Monday, it'll be alright (Jimmy Buffett), temps will hit highs of 85° here! I'm so ready for the cooler weather here. I see lots of flowers out there!

Glad to see your crop is coming in Paul

Thegreenchilemonster · Sep 1, 2017

Devv said:
We're still pulling here, mostly JA Habs and Large Orange Thai's. A few Jals and Jimmy Nardellos.

The fence I built around the garden really helped with all the Harvey winds, we didn't get much rain, but the wind was a bit crazy for 4 days. I'm looking forward to the next few weeks where the weather is more favorable to pod setting....meaning the 100° days are gone until next year....yay!

God bless all of those who were REALLY affected by Harvey.

Anyone else have their town run out of fuel? We're done here, and I'm sure it will be a few days. I did scoot in and fill all our cars with gas before the town went dry

Nice pile of pods! I'm glad to hear it's starting to cool down out there.

The lines for gas at Costco today were insane! Definitely the worst I've ever seen. They did still have gas, though.

Devv · Sep 2, 2017

Thegreenchilemonster said:
Nice pile of pods! I'm glad to hear it's starting to cool down out there.

The lines for gas at Costco today were insane! Definitely the worst I've ever seen. They did still have gas, though.

Thanks Dale!

I expected the gas issues to affect the whole nation. They say "there's no shortage" so it has to be deliveries. We cancelled travel plans to San Antonio this weekend until it sorts itself out.

Chili Relleno's a Tejas recipe:

Started with 8 large Poblano peppers.

Scorched them over a Mesquite wood fire. Then let them rest in a one gallon bag which helps the skin loosen.

Peel and de-seed the peppers. LB did this part, she scraped the peppers with a knife to peel them.

Sauce working on the right...

The chopped meat:

We used about a pound, I grind it from Briskets when I find them on sale and freeze them in 1 pound bags.
Added:
1 diced onion
2 diced garlic cloves
Salt, pepper, fajita seasoning, and cummin. A little bit more than a light sprinkle of each. Cook completely. Drain and set aside to cool. Once a bit cool we put the meat in the fridge. Then when cool we added 1/2 lb of grated queso asadero (white Mexican cheese) and mixed it up.

The sauce:
1/3 cup of veggie oil
1 large onion diced
4 cloves of garlic diced.
1/3 cup flower.
1.5 cups of whole San Marzano toms- we used canned ones- less cook time.
1 bay leaf
2 tsp salt
1/2 to 3/4 tsp Oregano
5 cups of water
1 large jalapeno or 2 small guys
2 cubes of chicken bouillon

Cook until just before the onions brown but are translucent. Add the flower and stir in, cook a few minutes. In a blender add the de-seeded Jalapeno(s) the tomato, and the contents of the cooked onions and garlic. Add 2 cups of the water and puree. Place this back in the same pot adding the rest of the sauce ingredients. Whisk until it boils. I used a high heat to do this. Once it boils take it off the high heat and then simmer 10 minutes.

Next I took 5 eggs and separated them. Add 2.5 tsp of baking powder to the yolks and whisk until well mixed. The whites: use a mixer and beat until they peak.

Then spoon the 2 together.

Stuff the peppers.

This is where it got busy and I couldn't take anymore pics.

In a 9" pie pan add 1" of flour and pepper it with black pepper. Coat the stuffed peppers and then roll them in the egg mix. Fry them. You can spoon some egg mix on the cut you made on the pepper and then spoon hot grease on it to seal them.

Fry to a golden brown.

time to eat!

Devv · Sep 2, 2017

So right after dinner LB loaded these in the sink:

We processed half and decided a 12 hour day on a "day off" was enough....

This interrupted my Rice post....

The rice:

A gal that used to work with us at the school district was the go to person for Mexican rice. Every time we had an event she made the rice. Before she retired a few years ago she shared the recipe, loosely. It took LB a few times before she nailed it.

Rice recipe:

A dab of olive oil, add a small onion diced, assorted diced peppers, Thai heat type peppers. 1 cup long grain white rice. 2 cups of water. 2 Knorr caldo de Tomate cubes. Lightly brown the rice with the peppers. Add the water along with the 2 cubes crushed up. Bring to a boil, stir. Cover and simmer for 20 minutes. take off and let sit for 5 minutes. Serve. Perfection

Thegreenchilemonster · Sep 2, 2017

Devv said:
Thanks Dale!

I expected the gas issues to affect the whole nation. They say "there's no shortage" so it has to be deliveries. We cancelled travel plans to San Antonio this weekend until it sorts itself out.

Chili Relleno's a Tejas recipe:

Started with 8 large Poblano peppers.

Scorched them over a Mesquite wood fire. Then let them rest in a one gallon bag which helps the skin loosen.

Peel and de-seed the peppers. LB did this part, she scraped the peppers with a knife to peel them.

Sauce working on the right...

The chopped meat:

We used about a pound, I grind it from Briskets when I find them on sale and freeze them in 1 pound bags.
Added:
1 diced onion
2 diced garlic cloves
Salt, pepper, fajita seasoning, and cummin. A little bit more than a light sprinkle of each. Cook completely. Drain and set aside to cool. Once a bit cool we put the meat in the fridge. Then when cool we added 1/2 lb of grated queso asadero (white Mexican cheese) and mixed it up.

The sauce:
1/3 cup of veggie oil
1 large onion diced
4 cloves of garlic diced.
1/3 cup flower.
1.5 cups of whole San Marzano toms- we used canned ones- less cook time.
1 bay leaf
2 tsp salt
1/2 to 3/4 tsp Oregano
5 cups of water
1 large jalapeno or 2 small guys
2 cubes of chicken bouillon

Cook until just before the onions brown but are translucent. Add the flower and stir in, cook a few minutes. In a blender add the de-seeded Jalapeno(s) the tomato, and the contents of the cooked onions and garlic. Add 2 cups of the water and puree. Place this back in the same pot adding the rest of the sauce ingredients. Whisk until it boils. I used a high heat to do this. Once it boils take it off the high heat and then simmer 10 minutes.

Next I took 5 eggs and separated them. Add 2.5 tsp of baking powder to the yolks and whisk until well mixed. The whites: use a mixer and beat until they peak.

Then spoon the 2 together.

Stuff the peppers.

This is where it got busy and I couldn't take anymore pics.

In a 9" pie pan add 1" of flour and pepper it with black pepper. Coat the stuffed peppers and then roll them in the egg mix. Fry them. You can spoon some egg mix on the cut you made on the pepper and then spoon hot grease on it to seal them.

Fry to a golden brown.

time to eat!

Mam, that looks seriously amazing! I usually use Hatch big jims for my rellenos, but those poblanos have sooo much more room for stuffing! I gotta give it a go with poblanos sometime.

PaulG · Sep 2, 2017

Stunning foodie, Scott.

Devv · Sep 3, 2017

Thegreenchilemonster said:
Mam, that looks seriously amazing! I usually use Hatch big jims for my rellenos, but those poblanos have sooo much more room for stuffing! I gotta give it a go with poblanos sometime.

The first time we made them was with the hot Hatch peppers. I like the size of the Pobs

It's quite a bit of work to make them. So just make a bunch and put them up and get several meals from all the work.

Devv · Sep 3, 2017

PaulG said:
Stunning foodie, Scott.

Thanks Paul,

Good eatin' there for sure. Worth a shot to see if they suit your palate

Today the rest of the sunshades came down. The weather is finally like late April early May. We're just hitting 90° as a high here, and it's gonna drop 5° in a few days :party:

. Good growing weather is on the way and the plants came through the summer pretty well. I only lost one, now that's a record!

Pics tomorrow, the cars needed some TLC today

tctenten · Sep 3, 2017

Glad to hear you guys were not in Harvey's path and the Rellenos look great.

stickman · Sep 3, 2017

I'm glad to hear your chile "drought" of midsummer is coming to an end Scott. :party:

You and LB do some incredible foodie stuff, and I have no doubt you'll wow us with plenty of it after we've put our gardens to bed for the season here. [emoji6] Your rice and chiles rellenos look fantastic! Thanks for sharing. :drool: Next weekend my "posse" will be coming over to attend the county fair here and I'm planning on slow-roasting a pork shoulder for pulling. Would you mind posting your recipe?

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Devv · Sep 4, 2017

tctenten said:
Glad to hear you guys were not in Harvey's path and the Rellenos look great.

Thanks Terry

Now I'm worried about Irma, not about us here, but Mom in her new house 2 blocks off the ocean in Murrells Inlet, just south of Myrtle Beach. She's 82. One good thing is my brother is 10 minutes away; and my Dad is 30 minutes from her, mostly west, which is a good thing.

Devv · Sep 4, 2017

stickman said:
I'm glad to hear your chile "drought" of midsummer is coming to an end Scott. You and LB do some incredible foodie stuff, and I have no doubt you'll wow us with plenty of it after we've put our gardens to bed for the season here. [emoji6] Your rice and chiles rellenos look fantastic! Thanks for sharing. :drool: Next weekend my "posse" will be coming over to attend the county fair here and I'm planning on slow-roasting a pork shoulder for pulling. Would you mind posting your recipe?

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Thanks Rick

LB is a fantastic cook, and being she helps me so much in the garden I have decided to help more in the kitchen.

As for the pulled pork, I think you have me mixed up with someone else. We've yet to make pulled pork here.

But if I was to make it I would cook it like I do a brisket. They range 10 to 12 pounds for reference. Mind you I use a pit with a fire box and cook with Mesquite wood.
I start out hot about 325° to get some bark on the meat (about an hour), then drop the temps to 225°. I wrap it in foil after three hours, so it doesn't taste too much like wood..LOL. It then gets another 3-4 hours depending on the weight of the meat.

But here's how I do ribs:
Baby Back Ribs:

Cook time 5-6 hours @ 225

Mix the following for the rub:

2 tbls fajita seasoning
2 tbls lemon pepper
1/2 tsp garlic powder
1/4 tsp cayenne pepper powder or equivalent.
1/4 tsp chili powder
3 tbl brown sugar

Paint the ribs lightly with yellow mustard, believe me you won't taste the mustard later. Use half the rub to coat the ribs, wrap in foil and cook for 3 hours @ 225 degrees. Un wrap and re-coat with mustard and rub. Finish cooking without the foil 2 to 3 hours until desired tenderness has been reached.
Apply your favorite BBQ sauce and cook 10 more minutes, you can add honey and pepper powder (depending on the heat desired) to the BBQ sauce prior to painting.

Actually I made the ribs last night

I hope this helps

stickman · Sep 4, 2017

Maybe not quite what I was looking for, but that pit-cooked ribs recipe sounds stellar! Thanks for the tip on cooking pork shoulder like brisket. That helps a lot Scott. Cheers!

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Essegi · Sep 6, 2017

Impressive as usual! Poblanos look so delicious that i can barely stand my hunger (meh, i'm on a diet again, except that i'm training much more now).
Btw poor Charli, how did he do that?

Trident chilli · Sep 6, 2017

Always good to catch up with your glog Scott ... chilli and rice rellenos looks really nice ... thanks for the recipes

Devv · Sep 7, 2017

stickman said:
Maybe not quite what I was looking for, but that pit-cooked ribs recipe sounds stellar! Thanks for the tip on cooking pork shoulder like brisket. That helps a lot Scott. Cheers!

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I hope it comes out to your liking Rick

Once wrapped in foil the roast stews nicely in it's own juices.