The food thread

[BobEllis]

From the looks of your avatar, I have at least 10-15 years on you Cal. (a few weeks shy of 56) Moderation is the key to survival, that's why I go back to just a little hot on a regular basis. I'm with SY, heat AND flavor.

 

[scott wurcer]

Well, I used to keep up with you big boys but not anymore. .

Me too, Trader Joe's actually had Thai dishes with real "Garden Mouse Dropping Peppers' caused a systemic short circuit. I notice they have gone down a notch.

 

[hitsware]

They might go back up a notch too. Some prepared hot dishes don't have
real good consistensy. I've had that problem with nopalitos.

 

[jacco vermeulen]

capsaicin in the air

Makes me sneeze for a quarter of an hour.

 

[jacco vermeulen]

(a few weeks shy of 56)

Darn, another leo on the block.

 

[SY]

Have you tried Fatali Scotch Bonnets, SY? Very citrusy along with the heat.

No, I haven't, and they sound like something I'd really enjoy.

 

[SS4927]

I'd put miracle grow on them if it would quit raining for at least a day.

I think I had 160 habs in the last batch of sauce. I've also got jalapinos and hot banana peppers although I've had one harvest off the bananas already.

If you want healthier plants and a lot more flavor try some botanicare plant foods, Im a believer.

 

[Cal Weldon]

(a few weeks shy of 56)

You are far too kind Bob. I was born in '62.

Moderation is the key to survival, that's why I go back to just a little hot on a regular basis. I'm with SY, heat AND flavor.

Oh, I agree. What I was trying to say is that I had to give up the pepper eating contests. Almost everything we make has some heat to it.

 

[BobEllis]

Going to have to use shades to cover wrinkles more myself.

 

[TheGimp]

I put a couple of thin slices of a hab in my soup for lunch and went for the sour cream after the first slice.

I'll use the rest of them for sauces.

 

[Cal Weldon]

Going to have to use shades to cover wrinkles more myself.

SWMBO keeps me young (she's actually older than me). Here we are at a family night out. I'm the token white guy.

I put a couple of thin slices of a hab in my soup for lunch and went for the sour cream after the first slice.

We're on the same page.

 

[iko]

Awesome pic Cal!

 

[scott wurcer]

QUOTE=Cal Weldon;4008038]SWMBO keeps me young (she's actually older than me). Here we are at a family night out. I'm the token white guy.

We're on the same page.[/QUOTE]

 

[TheGimp]

I need a good recipe for groundhog. They are fat enough that I was thinking BBQ, as in slow smoked for 16 hours.

I'm dissapointed with my experience with beef as it ended up too dry. Chicken breast is too lean.

So where does groundhog fit in? BBQ or Bake it moist method?

 

[Cal Weldon]

In BBQ comps the chicken is thigh, beef is brisket. Done right, both are moist.

Cooking woodchuck? Don't know, maybe Google it?

 

[Cal Weldon]

Hmmm...
340,000 hits
https://www.google.ca/search?q=clea...69i57j0l2.112694j0j4&sourceid=chrome&ie=UTF-8

 

[TheGimp]

I had googled it, but was wondering if anyone here had experience with it.

 

[evanc]

dinner is served...
fun to catch and a treat to eat.

 

[jackinnj]

dinner is served...
fun to catch and a treat to eat.

Got blues down there?

 

[evanc]

fresh from the Metedeconk river. I have never seen so many crabs ever. Most were small but there were at least a few on each line every time we picked them up.