I’m just saying what everyone else is thinking.

 I bet it was delicious.  Chocolatey Pecany delicious.

Now I want one.  Fax is on.

Tri-tip. A little bit of oil, salt and pepper to coat the meat. Garlic-herbs butter. Some veggies. 200ºC oven for 1~1h30. Bath everything every 15min. Juicy, extremely juicy. Cheers!

 

Sous vide prime sirloin finished in a wok with salt and pepper
Zucchini sautéed with garlic sesame salt and pepper topped with sriracha

(whimper)

Cooking up some leftover smoked pork belly with a bit of brown sugar to make some ultra thick smoked bacon for my eggs.




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Finally, someone who doesn't boil their meat!

One pan breakfast.

 

Palemtto/Palm Heart. Pupunha is the smoothest, tastier one of Brazilian Palm Heart. The other one is Juçara, more fibrous.

Expectation

Reality 

 

Good to know...

Faggot meat has never gone out of fashion in my crowd.

It's the first real day of fall and marks the return of pork chili verde and cast-iron-skillet cornbread.

So funny! I bought all of the ingredients for your chili verde recipe earlier today because Claire got some tomatillos on Friday. Making it tomorrow or Tuesday but wishing I could eat it right now!

My mouth is watering already!

If you listen to the sound only - much different expectation.... ?

 

In real life the fart noise was less obvious than the phone mic picked up. ?

I used hatch and jalapeño peppers for the chili verde, which made it very smooth and not as spicy as with pasilla peppers. I learned this by making a burrito for testing purposes. 

weird, last time I had fresh hatch chilis they were as hot as anything I'd voluntarily eat

 

Most pepper sites I've looked at list the hatch as equal to, or lesser, than a jalepeno - but there's often a caveat that hot varieties can be pretty darn hot (8,000 SHU).  So between the low and high heat versions there's a huge range (1,000 - 8,000).  

 

Hatch peppers have an oddly wide range of heat apparently. These were quite mild because I ate a chunk raw to check them out. I ended up with three large hatch and three large jalapeño even though I started with two each. The flavor is very good and I'm hoping it will only be better tomorrow after sitting overnight. 

You can force a pepper to get hotter. If you stress a pepper plant after blossoming, it will produce more capsaicin.

You can also grow a jalapeno next to a habanero, and the second generation will cross pollinate, therefore making a hotter Jalapeno, and possibly milder habanero.

I made the @Absorbine_Sr fennel, sausage, kale and bean stew tonight. Simple and tasty. 

Edited October 3, 20187 yr by Voltron

I can hear it... 

Same sound but later in the night this time. 

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