I KNO RITE.
So I did them ass backwards. No pre grill and over stuffed them.
Damn. Sounds complicated, maybe I'll just wrap it in bacon next time.
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So I did them ass backwards. No pre grill and over stuffed them.
Damn. Sounds complicated, maybe I'll just wrap it in bacon next time.
i wish i had a rack in which to grill them upright.
pre-roasting is CRITICAL my northern friend.I KNO RITE.
So I did them ass backwards. No pre grill and over stuffed them.
Damn. Sounds complicated, maybe I'll just wrap it in bacon next time.
oh - another tip to roasting them, drain any liquid that may seep from the pepper itself during the roasting process and prior to stuffing.
I was up way too late making this bullshit... But the quality looks acceptable...
Forgetting to put the Dutch oven in the preheating oven didn't help matters...
Forgetting to put the Dutch oven in the preheating oven didn't help matters...
MOAR calabacitas!!
Meat????
The non glamorous side of the Kitchen. Prep work
Started with a 5.33 pound deboned leg of lamb. After I trimmed off all the fat, and connective tissue I ended up with 10 6 oz portions and a lot of diced up fried trimmings to mix in with the dogs meals over the next week. they will be very happy puppies.
Started with a 5.33 pound deboned leg of lamb. After I trimmed off all the fat, and connective tissue I ended up with 10 6 oz portions and a lot of diced up fried trimmings to mix in with the dogs meals over the next week. they will be very happy puppies.
The non glamourous part is when they shoot the lamb in the face, chop it's head off then cut out it's rectum.
the MORE non glamorous part....
Kitchen not slaughter house minor difference..... so I take it you are a Vegan?
I really don't care if I kill it or someone else does ( I have killed many animals for consumption in my life) I like to cook them and eat them.
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Nope, but I certainly don't consider chopping up a butchered cut of meat the dirty work.
nope not dirty work but in commercial kitchens where I worked for ten years Prep is the grunt work and cooking the final meal gets the glory
x post from yesterday's gmt
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the tomato, jalapenos, and bell pepper were from the garden
View attachment 149486View attachment 149487View attachment 149488View attachment 149489
the tomato, jalapenos, and bell pepper were from the garden
Dammit, now I want hot dogs and potato salad. 
Or maybe enchiladas...
And for what its worth, that one red Hungarian hot wax pepper was indeed hot. Those were so delicious, perhaps as good or better than jalepenos? And they didn't take as long to cook.
Or maybe enchiladas...
And for what its worth, that one red Hungarian hot wax pepper was indeed hot. Those were so delicious, perhaps as good or better than jalepenos? And they didn't take as long to cook.
Since the weather is shite today, I'm baking bread, making mozzarella, and whipping up some chicken marsala to go along with caprese and tomato bruschetta.
Have some avacados that are nice and ripe, so may have some of that on the bruschetta as well.
Have some avacados that are nice and ripe, so may have some of that on the bruschetta as well.
mustard potato salad no lessDammit, now I want hot dogs and potato salad.
I'll taken German 'tater salad, please.
THE BEST German Potato Salad
THE BEST German Potato Salad is a warm potato salad recipe featuring tender red potatoes and bacon in a tangy dressing for the ultimate summer side dish!
www.fivehearthome.com
That's dangerous. I'd eat all of that.THE BEST German Potato Salad
THE BEST German Potato Salad is a warm potato salad recipe featuring tender red potatoes and bacon in a tangy dressing for the ultimate summer side dish!
What with the bacon and bacon grease/vinegar dressing, eh? Good German potato salad is really something to behold.
Now I need it.What with the bacon and bacon grease/vinegar dressing, eh? Good German potato salad is really something to behold.
And this, whatever it is:
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Cajun spiced Salmon sauteed in butter and a diced Habanero crumbled over chopped green salad with light balsamic vinaigrette dressing
What the...Now I need it.
And this, whatever it is:
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Is that a giant calzone stuffed with veggies and pork chops?
lamb is my guess? either way looks delicious lets get one
And this, whatever it is:
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I'd strongly consider converting to Islam for whatever that is...
This should be interesting. I am pickling some Habanero's in spiced apple cider vinegar. They have been in there for a week so far
I mean, sure, but I think I would rather just vacation in Sweden...
whole or did you remove the pith/seeds?
Whole
oooo nice mega spicy
just tried one. Its intense. Dill pickle on fire with a fruity tang. I like it very much. I don't think I would eat a whole one in one sitting but to add as a seasoning to a dish, Oh yeah!!!