• We welcome content that is not political, divisive, or offensive. If we feel your content leans this way or has the potential to, it may be removed at any time. A hot pepper forum is not the place for such content. Thank you for respecting the community!
  • ✅ Expert and friendly hot pepper grow advice.
    ✅ The latest information on hot pepper varieties.
    ✅ Reliable seed trading.
    ✅ Hot sauce recipes and food safety guidance.
    ✅ Hot sauce business tips for startups.
    🌶️ And more!
    It's all here, at The Hot Pepper! The Internet's original hot pepper community! Est. 2004.

food-bev =[ grantmichaels' skunkworx thread ]=

I haven't eaten quail and I agree it's very good w/ fish, but rarely eat fish (and it's not *as* stellar w/ shellfish as w/ fish, imho) ...
 
The last one's definitely do able ...
 
I bet it might be good w/ some of that country ham ...
 
Crisped, perhaps lightly fried ... dare I say how they treat kale, these days ...
 
might take nicely to a little bit of that grade b?

The Hot Pepper said:
The last one I have had exactly like that but minus the sage lol, but it popped in my mind as I have seen cheddar bisquits with the sage too.
 
The pepper jam, a must. :)
Click to expand...
 
The Amish have me covered on that, in town, if need be ... theirs is habanero, but still really good ...
 
Those peppers really aren't world's apart, I mean ... mix a little bit of gritty/dirty-hot powder (douglah, jamaican hot chocolate, or choc bhut, I guess) in habanero and you can kind of fake a bonnet ...
 
I was just looking at what's coming up next ...
 
CARm_FfUUAEZXBG.jpg
 
Yeah, I rarely think of pasta myself, but there's no reason I can't have a little ...
 
I agree, sage and butter w/ a kiss of sweetened lemon is delightful ...
 
When I go to my spot Monday or Tuesday, I'll buy one of those little packets of the fresh sage leaves and put it through some paces ...
 
I'm chasing something, as per the usual, I just can't see it yet ...
 
I know what the root is, it's the taste of the sausage w/ sage ... but I want it teased out and maximized ...
 
Maybe it would make a nice dipping sauce for that single, relatively monster tail in my freezer ...
 
I almost want to try to candy it ...
 
You're trying to replace the combo of sage and seasoned pork. So think pork but not sausage. Pork chops with a blackened crust using sausage seasoning, and hit at the end with a sage butter.
 
Pork loin stuffed with sage, fennel, and dried cherries.
 
Brainstorming here!
 
Healthier than sausage.
 
Booma said:
Thought it was burnt butter on Aussies food shows, meh, probably our term. But I'm a simple culinary kind of guy
Click to expand...
 
Kind of.
The Hot Pepper said:
You're trying to replace the combo of sage and seasoned pork. So think pork but not sausage. Pork chops with a blackened crust using sausage seasoning, and hit at the end with a sage butter.
 
Pork loin stuffed with sage, fennel, and dried cherries.
 
Brainstorming here!
 
Healthier than sausage.
Click to expand...
 
I have these two racks of kurobuta ribs, still, in the freezer ...
 
OK, I'll riff on that - thanks, Boss ...
 
on the sage front   .. chicken saltimbocca   ,  or you could  do a twist on that with shrimp skewers,     leaf of sage next to the shrimp then wrap with thin piece of some kind of pork product, bacon, speck, prosciutto, serrano ham  etc.  and then skewer and grill.    squeeze lemons over just before taking off the grill. 
 
You must log in or register to reply here.
Back
Top