Also, I made the mistake of touching my nose after handling the chile peppers. OUCH. FUCK ME, REALLY. OUCH.

i see the folks on food network wearing gloves and sometime even masks when handling hot peppers.

hope the effects are wearing off by now...

it only took an hour to get better

Next time try rubbing yogurt on the burn sometimes that helps.

1.6" thick filet mignon, so if my math is right, it should be done in about 1.5 hours (been cooking for a bit already).

Colin ... it looks fucking raw to me ... Mongo like.

That is because that picture is only about 25 minutes into the cook cycle, Gene. The steak is still raw at that point; I was measuring the temperature of the water surrounding it. About 10 minutes to go, should get the cast iron heating.

Edited June 11, 201115 yr by cetoole

Thai ish Chicken:

sauce:

blend garlic, onions, bell peppers, olive oil, and lime juice, then simmer

marinade chicken in 1/2 cup soy sauce, 1/4 cup fish sauce, and sugar

Grill chicken, serve with the sauce.

Cooked it for an hour at ~130 degrees. Then seared it for ~1 minute per side on cast iron that was smoking so much more smoke detector went off.

Your heat gun has a 130 degree setting? Does your arm get tired holding the heat gun for an hour and a half?

No, he puts it in a 'helping hand' type thingy.

Your heat gun has a 130 degree setting? Does your arm get tired holding the heat gun for an hour and a half?

Lots of practice....

No, he puts it in a 'helping hand' type thingy.

Oh, this one

Or was it the other (Hizamakura) pillow?

Looks like a nice recipe site the one with your mac and cheese recipe, I just bookmarked it. And the bread looks yummy!

Edited June 22, 201115 yr by GPH

I'm sure that bread is awesome, but I think it would be epic if you put an eyeball in that sphincter because it would look like a cyclops monkey!

I'm sure that bread is awesome, but I think it would be epic if you put an eyeball in that sphincter because it would look like a cyclops monkey!

A hard boiled egg and a Sharpee are all that you need for culinary hilarity!

heh, but then i'd have to get a pot dirty boiling the egg!

You're not doing it right if the pot gets dirty.

heh. well, i have a secret for hard boiled eggs: crack the shells slightly a couple minutes before you take them out. it makes removing the shells really easy, but it means you get some egg protein in the water, which dirties the pot. i definitely recommend it, though. the shells come right off. it's even better than using old eggs.

We will try that. Debbie says Thank You!!

yeah, that site is great!

I just tried one of their recipes, mediterranean eggplant and barley salad.

Turned out very good! I replaced the barley with bulgur because I had some on hand, but otherwise I followed the recipe.

heh. well, i have a secret for hard boiled eggs: crack the shells slightly a couple minutes before you take them out. it makes removing the shells really easy, but it means you get some egg protein in the water, which dirties the pot. i definitely recommend it, though. the shells come right off. it's even better than using old eggs.

I just boil them and them stick them in a bowl of freezing water right out of the pot.

spatchcock chicken

London Broil

crying tiger sauce

oh yeah

6 hours into a smoked brisket:

Last night I broke in my new crockpot -- used it for the first time. Garlic-marsala-chicken-EVOO. Came out a little chewy, but I think that's either operator error, or the fact that I used ancient chicken. Smelled and tasted great, though.