Looks awesome personally I'd sear it rare but that's preference.
Thanks! Maybe it's because i look at Chris stuff, my plating looks awful. I cut peppers in big slices because there was a friend not so big on heat, so i could plate for him with no pepper pieces. It turned out to be still to hot for him!grantmichaels said:I really appreciate your dedication to aesthetics (color, but also shapes/slicing) in particular ...
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I don't know if I like tuna steak (yet, I'm going to order some soon - along w/ swordfish), but it looks great ...
True, that lemon peppers are really good for that and a bit hotter than how i thought. I was at a friend of mine place that grows peppers too, if fatalii were ripe i have used that maybe. Or maybe a yellow scorpion if we had some, no one in his plants at the moment (the one i tasted was a bit like fatalii on steroids). No regrets for using hot lemon though!tctenten said:I like tuna….and I would like a plate of that.  Those lemon peppers give it a nice heat and a great flavor, well done Essegi.
I agree, but maybe because it was frozen i prefer it cooked a bit more.The Hot Pepper said:Looks awesome personally I'd sear it rare but that's preference.
Hard call, i see everytime at market and i don't look for the name... I've checked some images, could that be Casarecce (more or less you can translate with homemade)?JayT said:Maybe Essegi can recognize it.
ÂTinnie said:Ive never been huge on salami, but recently visited a friend who lived next door to an Italian deli. They had the best salami i have ever eaten... flavorful... moreish.... and didnt taste greasy or fatty at all. Ate a heap of that stuff.
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Looks great Essegi! Id down that in a heartbeat!Â
ÂTinnie said:would love to try that one day
Thanks!tctenten said:The pasta king is back!! Â That looks easy enough to make, thanks for the link.
Thanks!Tinnie said:Ive never been huge on salami, but recently visited a friend who lived next door to an Italian deli. They had the best salami i have ever eaten... flavorful... moreish.... and didnt taste greasy or fatty at all. Ate a heap of that stuff.
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Looks great Essegi! Id down that in a heartbeat!
Absolutely. For next year my dad have ordered a salami and a sopressa from a friend that went to a guy that made the best i've eaten (my dad said: they're like the ones of 40 years ago), sopressa was something unreal... Maybe i have won't have it changed even with the best prosciutto i've tried... Unfortunately that guy died, we'll see how new salami are.grantmichaels said:i hear there's a lot of that experience if you get into home-charcuterie ... that like so many other things (wine, beer, pasta, baking, pizza, coffee ...), you basically have to do it yourself if you want to experience it right ...