Mama mia! That is some badass pizza Passow!
Cheers, TB.
Cheers, TB.
food What was the last spicy meal you cooked?
- Thread starter The Hot Pepper
- Start date
texas blues said:
Thanks....I need to add more Zero next time...
God bless ya son.
DEFCON Creator said:
Hehehehe, does this mean I'm the chosen one?
imaguitargod said:
Hmmmm, if you can take the trophy for the Deathmatch at Jungle Jim's, I might consider considering it.
IGG - I agree with the others, the pizzas you make are insanely hot (since you add all types of chile products to them)
why dont you add more toppings ?
why dont you add more toppings ?
lol, thanks. What till you see what I do when I have fresh chili's to work with. Which should be in about a month and a half.chilehunter said:
I usually add more toppings but this one was my "budget" pizza. Didn't have all that much money so I used what I had laying around the house.chilehunter said:
IGG, I'm sure that set off the Ole O Ring...LOL Looks great!I just sat down and ate a tuna fish sandwich...WOW....I mixed a heaping spoonful of Hab powder, a heaping spoonful of Jalapeño powder, several dashes of red chili powder and my homemade onion powder to the tuna fish. Mixed it up with some mayonnaise to make it creamy. It was so good that I had to open another can of tuna fish to make another one.
(sorry no pics)
You guys are awesomely creative! Tonight I tossed some hab powder in with some cocktail shrimp. It was a nice snack.
Tomorrow I'm gonna have a Lox in a Box, & mix some hab powder in with the cream cheese.
Yesterday I diced some canned habs in with my scrambled eggs. It's one of my favorite things to make, the flavors work so well together. Plus, the end result is really pretty!
Tomorrow I'm gonna have a Lox in a Box, & mix some hab powder in with the cream cheese.
Yesterday I diced some canned habs in with my scrambled eggs. It's one of my favorite things to make, the flavors work so well together. Plus, the end result is really pretty!
Tonight im making Defcon wings I havnt made them yet Ive got to fire up the deep fryer
theres about 1 1/2 teaspoons of DM MKII and defcon 1 Ill add more pics when done
rather than posting again heres the wings
they were good that DM MKII is great stuff but next time I think i'll add a bit more
theres about 1 1/2 teaspoons of DM MKII and defcon 1 Ill add more pics when done
rather than posting again heres the wings
they were good that DM MKII is great stuff but next time I think i'll add a bit more
Just had a hamberger with Swis Cheese. I put it on a chabata bread with Zesty Blend on one side and Pain2 on the other. Running low on Pain2 so I'm going to start saving it for special occasions.
CP - those wings look really tasty!
well I made a little steak for dinner
of course I didnt eat it all, just I like thick steaks 
the leftovers is for lunch/dinner tommorrow.
yea wimpy serranos (all I could get right now), green onions, also had baked beans & (sugar soaked) sweet corn.
well I made a little steak for dinner
of course I didnt eat it all, just I like thick steaks the leftovers is for lunch/dinner tommorrow.yea wimpy serranos (all I could get right now), green onions, also had baked beans & (sugar soaked) sweet corn.
Tennesee Red Glazed Drumsticks
This isn't really a recipe per se, but is one of my favorite grilled dishes. Blues Hog Tennesee Red Glazed grilled chicken drumsticks. I don't normally tout commercial products, but Blues Hog is produced by Bill Arnold, a long time denizen of one of my favorite BBQ mailing lists, and the sauce is phenominal!
Tennessee Red is thinner than most BBQ sauces, more akin to the vinegar & pepper based sauces of the western Carolinas, eastern Tennessee and northern Alabama, though it is a bit more robust. I literally buy the stuff by the gallon.
To prepare I toss as many chicken drumsticks on the grill as I want.
Grill at medium to low heat.
They're starting to look good...[/CENTER]
While the chicken is grilling, I fill one of those cheapie plastic 9 oz. cups about 2/3rds full of Tennesee Red. About 10 - 15 minutes before they are done, I grab the bone end of the drumsticks with a pair of tongs, and dip them in the sauce.
Gloonk![/CENTER]
Let drain a few seconds. Then I put them back on the grill. Do this 2 or 3 more times, turning them each time and making sure they don't burn.
They smell as good as they look![/CENTER]
Dunk them one more time as you remove them to serve.
Provide lots of napkins, or even better, a hose...
Come and get it!
PS - I got tired of dealing with this editor that delights in randomly deleting CENTER tags, so the heck with it.
chilehunter said:CP - those wings look really tasty!
well I made a little steak for dinner
yea wimpy serranos (all I could get right now), green onions, also had baked beans & (sugar soaked) sweet corn.
I could have ate the whole thing. Honestly, I'm a pig. I'm skinny as well. After I eat I look like a snake that just finnished eating a rat
My last spicy meal wasn't fancy. Just overeasy eggs smothered in pepper powder and bacon. I'm in the mood for making some carribean food though. I'll have to put that on my agenda this weekend.
AJ offering me a Naga pod to eat whole got me feeling a little rammy. So when I made my quesadilla tonight (sorry no pics), I added fresh habs and almost half a bottle of CaJohn's 10 to the sauteed chicken, jalapenos and monterey jack cheese. Whew. I may have overdone it. My bottom lip is numb and I can only eat a bit at a time. I don't ever remember getting an endorphin rush from a quesadilla before.
QuadShotz
Banned
judimac said:
Yes maam,
even if you dont grow, as long as you cna get habaneros, you cn make powder.
ALways wear gloves when dealing with hot peppers, and mask if dealing with powders/fumes. You'll thank me later.
My Way:
Fresh habs, cut in 1/2 lengthwise, put in a oven or toaster oven at lowest setting...around 100-140F. Or, if ya have dehydrator, then awesome, do that.
Do until crisp and dry, but not burnt (unless you like that sort of thing)
I then let sit in a paper bag overnight just for kicks, then gring in a coffee mill I have for that usage. If a coffee grinder, break into smaller peices first, otherwise as in a food processor, just chuck 'em in. Do wear gloves and /or mask if you are sensitive to the fumes. Thee will be escaping bits of powder whiel gridning..don't get it near your eyes or breathe it. tis bad.
DON'T dive in after grinding..let it settle. You dont want a snoot full of hab powder..trust me.
And, there you are. As I said, treat it like Haz-Mat..it can really hurt.
Cheers.
judimac said:
I know we're limited with the chilli powder we can get over here Judi without ordering online but Waitrose do a nice Aji Limo powder, not too hot but better than Cayenne IMO.