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Old 7th September 2012, 09:25 PM   #1291
tinitus is offline tinitus  Europe
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and came out ok
looks 'greasy, I know, thats the bacon, but its still fresh and crispy
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Old 8th September 2012, 11:00 PM   #1292
TheGimp is offline TheGimp  United States
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Default Enchiladas

Daughter is in town for a baby shower (hers) and is coming over for dinner tonight so I made one of her favorites, Enchiladas.

Since they are trouble to make, I made four trays of beef and one of chicken. I'll freeze four trays and we will eat one tonight along with Tacos, Pinto beans, and Rice with peppers and tomatoes.

It took four hours to make the enchiladas, including clean up.

I need to pick more peppers and tomatoes from the garden.
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Old 20th September 2012, 04:31 AM   #1293
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Seasoned salt:
All measures in grams.

400 Coarse salt
125 Paprika
70 Black pepper corns
60 Granulated or dried garlic
60 Granulated or dried onion
20 Cayenne flakes
15 Mustard seed
10 Celery seed
10 Turmeric
3 Oregano flake
3 Citric acid

Use a spice mill and run it through a coarse flour sieve. Place in a zip-loc bag and shake or rotate to mix. Mix two or three times before bed and it'll be ready in the morning. If you live in a humid climate add a little rice to reduce clumping.

Feel free to experiment, I know I never make the same one twice but this is the one I made tonight.

When you get it right, you'll never buy the commercial stuff again.

Cheers.
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Old 20th September 2012, 04:43 AM   #1294
nezbleu is offline nezbleu  Canada
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Nice, ever use black (or brown) mustard seeds in that? Another nice addition might be my fave "mystery spice", "kalonji", also known (erroneously) as onion seed and sometimes as black cumin (kala jeera, which is actually very different). I understand the Arabic name for it translates as "love in a mist". Anyway it has a lovely rich flavour, great with lamb, and used judiciously would be a fine addition to your seasoned salt recipe above.
(Wikipedia says it has a "pungent bitter taste and smell", but I disagree, I think its flavour is subtle.)
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Old 20th September 2012, 11:45 PM   #1295
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Hi,

The door is open to try anything. This is just a starting point.
No I haven't used other than yellow mustard seed or even mustard powder.
Jeera I can't use as my wife hates cumin for some reason.
I started out 20 years ago just trying to duplicate the commercial one but I realized you can do better. I don't use MSG and I don't use iodized salt.
You can add more or less of those and tell me what you think. Maybe just start with this one and do something more for your next batch.

Bon appetit!
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Old 30th September 2012, 01:29 AM   #1296
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Won't be long before these red Habaneros are ready. Not the hottest in the world but more than I need. Makes Jalapenos taste like sweet bell peppers.

Fire in the hole.
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Old 30th September 2012, 02:09 PM   #1297
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Well a GOOD Jalapeno has distinctive flavor, not at all like a bell pepper. Not very hot, but flavorful. I don't care for peppers that are only hot. Those light green skinny things that have no flavor at all for example.

How hot depends on the weather. If it is really hot outside, then you need a quick sweat. Winter time, a bit milder.
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Old 30th September 2012, 02:26 PM   #1298
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Quote:
Originally Posted by Cal Weldon View Post
Fire in the hole.
.
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Old 30th September 2012, 04:18 PM   #1299
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I've had a chili chocolate before and really enjoyed it. I don't remember if it was Belguim made though so I imagine that one is pretty fine.
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Old 30th September 2012, 08:41 PM   #1300
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I use Lindt chili chocolate. Thinking about it makes me want some now.
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