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luvdunhill

Which Cooking Are You?

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I’m just saying what everyone else is thinking.

 I bet it was delicious.  Chocolatey Pecany delicious.

Now I want one.  Fax is on.

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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!

 

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

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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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Sent from my iPhone using Tapatalk

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

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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!

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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. 

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

 

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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).  

 

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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. 

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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.

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