Good looking chutney Rick. In my family we actually prize the home made gifts the most which for me means making a ton of sauce and my Pumpkin Chutney. This year I'm adding a couple of new ones though. After the July throw down I'll be making a big batch of the Bourbon Apple Butter i made for it but I think I mght add some Fatalii or Datil peppers to it. I'll also be making some Chipolte Key Lime Mayo. It's amazing how the Key Lime mates with Chipolte.
Have a great week Bro and thanks for the invite. Ya never know and If I do make it that way we'll have to get the full on Korean going.
Bill
I'm gonna remember that... I've got a bag of dried chipotle chiles and this is giving me ideas... I'd be down with an all-Korean meal done with whatever is seasonal... Let's make it happen dude! Your Pumpkin chutney reminds me of one of my seasonal favorites... a Thai pumpkin and carrot curry. In this case, the pumpkin the Thais use is the green Kabocha, but that has too long a season for growing in New England, so we use Butternut Squash instead, and can't tell the difference. It's made with the squash of choice, Carrots, Shallots, Lemon Grass, Galanga root instead of Ginger (though you can substitute Ginger root if you can't find Galanga), yellow curry paste which is fiery hot and Coconut milk. It really warms the cockles of your heart on a cold November day.
Suuhhhweeeeet! Those skewers are freaking rocking! You added something to my wish list for sure! I have some long metal square ones laying around somewhere, but nothing like those! Nice pull on the pods and at the rate your ristras are growing your gonna need more window space!
Hi Shane,
My mistake... I have Barg skewers. These are the ones the Iranians use for chunks of meat or tomatoes. The wider Koubideh skewers are used for ground meat kebabs. They have both at this Ebusiness.
http://www.kalamala....wers-4-pcs.html
I first came across them when I was invited to eat at the house of a fishing buddy. He is a retired Marine who married an Iranian woman he met when on embassy duty in the sixties. Joe's not much of a cook, and his wife Badri was in very poor health, so I cooked them a meal. She requested eggplant, so I made a big batch of Patlican... Turkish eggpant slices treated with salt and lemon juice and fried red-brown in olive oil, served with a garlic yogurt sauce. She liked it so much she went back for more three times. Their daughter Penny invited us over for Jujeh Kebabs in thanks, and it really opened my eyes to this style of barbeque.
in couple months your ristras gonna be super long
i should make an empanada and make some super heat on it and give it to the weakest person that cant handle heat
Thanks Eric, I hope to have enough dried chiles at the end of the season to make up at least two quarts of gochu garu. From your mouth to god's ear eh?
You sure you need the kind of karma that comes with that practical joke? I know it's amusing, but better karma if you save it for somebody macho who loudly declares he can handle any kind of spicy food, and you share one with him and prove otherwise... I think I remember reading here about someone who had some trouble with a coworker who would raid the 'fridge at work and eat other people's lunches. He cured him of that by making something really spicy... and when the guy was indisposed afterwards he openly made the point that he knew why.
Habs are looking freakin' awesome! For all practical purposes they're one plant now, and loaded with pods and flowers.
The largest pods are golfball sized, and you can tell by the dropped skirts how many pods a day are setting.
