Dude...I genuflect 2 times for those poppers! They must be worshipped! You get my highest rating of Hot, Blue, and Righteous! Sometimes it just takes a Texan to get it done!
Cheers, TB.
Cheers, TB.
food Mmmmmm...poppers!
- Thread starter texas blues
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I can't believe my keyboard still works after all the drooling I have been doing over here... I just spent an hour and a half going thru this thread and the throwdown thread... Awesome stuff here.. ideas are coming fast as furious after your inspiration..
TB... I know it is two years later but I love that nakiri knife in your original post picture.
TB... I know it is two years later but I love that nakiri knife in your original post picture.
Ashen said:I can't believe my keyboard still works after all the drooling I have been doing over here... I just spent an hour and a half going thru this thread and the throwdown thread... Awesome stuff here.. ideas are coming fast as furious after your inspiration..
TB... I know it is two years later but I love that nakiri knife in your original post picture.
Thanks Ashen. I still use that chinese cleaver but it takes second place after my santoku's.
Cheers, TB.
AhhhHA! I always figured you for a santoku man TB. Used to be my fave blade, but as of late I've been leaning towards my trusty 12 inch chef's knife. Depending on the job, it's either that or my santoku that I inevitably grab when I'm slicin and dicin.
On a more poppery note, I've also found that the hooked hawksbilley kinda paring knife that came with my Henkels set is actually excellent for prepping pods for stuffing. I always turn to it for tricky peppers like habs where the melon baller (once again, a nod to TB's popper prowess) doesn't quite fit the bill.
On a more poppery note, I've also found that the hooked hawksbilley kinda paring knife that came with my Henkels set is actually excellent for prepping pods for stuffing. I always turn to it for tricky peppers like habs where the melon baller (once again, a nod to TB's popper prowess) doesn't quite fit the bill.
FiveStar said:
The melon baller is king on the poppers. The santoku's rock. I could be blind drunk and still yield them like a samurai master. They fit my hand, the blade stays super sharp. I have 4 that I have been using for about a year and half and have yet to put them on a stone. Steel them every now and then but...they stay pretty much razor sharp. Even mrs. blues, noncook that she is digs 'em.
Cheers, TB.
Another Santoku user here. Both me and my g/f love them. In fact, we both have our own. The only real difference is that her's has a smaller rounded handle and a slightly more curved edge. They took me a long time to get an edge established, but both are sharp enough to cut a thumb off despite being used on a daily basis for a few months now. The chefs knife is my favorite if I'm cubing some pork loin or cutting up a chicken/turkey, but the Santoku gets used for just about anything else.
. Thx again for all the recipes guys.My wife and I were invited over to my sister and bro-in-laws place tonight for a bbq.. I made up some poppers and even my sister ate two .. She found the first one too hot but liked the flavour enough to go back to the well inspite of her pain..
Poppers for the purposes of converting non-chileheads.. I love it..
When I make them at home next time I promise I will take pics.
shredded 8 yr old white cheddar,cream cheese, homemade bacon bits, minced mushrooms fresh minced garlic, chili powder, chile de arbol powder, black pepper for the filling in Jalapenos then wrapped in bacon and grilled..
Tasty although somewhat mild for my bro-in-law and I .. It is funny my wife and sisters high end tolerance is our just tickling the tastebuds heat experience
Poppers for the purposes of converting non-chileheads.. I love it.. When I make them at home next time I promise I will take pics.
shredded 8 yr old white cheddar,cream cheese, homemade bacon bits, minced mushrooms fresh minced garlic, chili powder, chile de arbol powder, black pepper for the filling in Jalapenos then wrapped in bacon and grilled..
Tasty although somewhat mild for my bro-in-law and I .. It is funny my wife and sisters high end tolerance is our just tickling the tastebuds heat experience
I'm so sorry. No pics..what a tease... FAIL!
Cheers, TB.
Cheers, TB.
QuadShotz
Banned
Ok...ready yourselves for da popper p0wnage...
The stuff:
That is chopped-up smoked turkey breast, copicola, mushrooms, onion, and chipotles in adobo. Oh, and Jalas.
Into the Cusinart wit ye!
Added cilantro, diced hab, granulated garlic, kosher salt and black pepper, a whole chipotle w/ adobo diced, and a dash of siracha for liquid.
WHAM-BAMMED...
OK, grated up some pepper jack and added some chile powder 4 da spicenxt!
The stuff:
That is chopped-up smoked turkey breast, copicola, mushrooms, onion, and chipotles in adobo. Oh, and Jalas.
Into the Cusinart wit ye!
Added cilantro, diced hab, granulated garlic, kosher salt and black pepper, a whole chipotle w/ adobo diced, and a dash of siracha for liquid.
WHAM-BAMMED...
OK, grated up some pepper jack and added some chile powder 4 da spicenxt!
'kay Now I grock! Supreme popper porn pawnage! NIce to see you have a real Cuise..and not some shamwow wearin' slapchop doodad.
Diggin' those poppers!
Cheers, TB.
Diggin' those poppers!
Cheers, TB.
QuadShotz
Banned
Today I harvested a few Jalapeno pods green and corking to get more plant growth. I had some beef mince stuffing leftovers from my sweet pepper poppers I prepared yesterday. So I stuffed the halved Jals with it, put some Gouda/Swiss/Mozzarella cheese mix on them and wrapped them in smoked ham. This time they didn't go into the oven but into the pan.
Dillo I bow and genuflect one time to you sir. You have righted all the wrongs in the universe with those poppers! Dig it!
Cheers, TB.
Cheers, TB.