70-80 days. The fluted, old Italian favorite that has been around since the early 19th century. Fruit is rather flattened and quite attractive with its deep ribbing. This variety is a standard in Italy for both fresh eating and preserving, and known for its intensely flavorful, deep red flesh...
Also known as Korean chili powder, is chili powder or flakes used in Korean cuisine. The name gochugaru is derived from Korean gochutgaru, where gochu (고추) means 'chili pepper' and garu (가루) means 'powder'.
Pork Chili Verde with rice, beans and corn tortillas, everything from scratch. Chile Verde has just over and hour to go so I am about to start the rice and make the corn tortillas.
braised the pork in olive oil with a dry rub on it then added onions and a bottle of Belgian Ale and garlic and let that simmer for 5 minutes before transferring to a Dutch oven and adding the verde sauce (roasted Tomatillo's, Pasilla Peppers and Jalapeno's)
Feeling like summer today, so time to start cranking out my "Bad boy Bambi" burgers on the BBQ!
toasted sour dough buns
bed of sauteed mushrooms
Walnut, basil and sour cream pesto
Slice of cheese
Spinach sauteed in EVOO until it wilts
drizzle of chili oil
I got addicted to it, I put the damn stuff on everything.
I'd have cheese toasties maybe six times a year but when I had a couple of bags of that stuff it was at least weekly.
There's a spice wholesaler on the way to a mate's place so I have to see if I can get something bigger than a 40 gram bag, I want a bucket full.
Went to the local takeaway today, they only have one chicken burger and it has cucumber and avo which both have no place on a burger.
So I asked if I could get a different burger, substitute the beef for chicken the add another fillet, lady said okay and gave me a weird smirk-