PAIN!!!
For those of you who know what these are, I'm sure you can confirm.
I do like spicy but there is a limit. The problem is I have two of these plants and have no idea as to what to do with this many Bute Jolokia peppers.
Any ideas??
Some people have trouble growing these outdoors, but me and my green thumb seem to have no problem.
For those of you who know what these are, I'm sure you can confirm.
I do like spicy but there is a limit. The problem is I have two of these plants and have no idea as to what to do with this many Bute Jolokia peppers.Any ideas??
Some people have trouble growing these outdoors, but me and my green thumb seem to have no problem.
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Why Sir, you could put 'm on oil to eat later.
And if you don't wonna eat 'm, they'll make a dandy pepper spray.
Great to scare cats and dogs away too.
Then, you can also dry&grind them up, make a cream with it.
Which works wonders if you ever wind up with skin nerve playing havoc issues.
(even more amusing for someone who devours a pint of chili paste a week. funny trivia, globally there's only one pharmaceutical company in Spain that manufactures it. for moi, a 10 year supply was made by hand, with instructions, then called a magistral cream/prescription in med lingo)
And if you don't wonna eat 'm, they'll make a dandy pepper spray.
Great to scare cats and dogs away too.
Then, you can also dry&grind them up, make a cream with it.
Which works wonders if you ever wind up with skin nerve playing havoc issues.
(even more amusing for someone who devours a pint of chili paste a week. funny trivia, globally there's only one pharmaceutical company in Spain that manufactures it. for moi, a 10 year supply was made by hand, with instructions, then called a magistral cream/prescription in med lingo)
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The peppers actually, as a (neuropathic) pain killer.
Just ask any die-hard bodybuilder.
Now back to our regular food program.
Just ask any die-hard bodybuilder.
Now back to our regular food program.
Yes Back to Food. I dont want to be accused of threadjacking, and on second thought I dont want to know what Cal rubs on his body.
Just some quick info I found.... Here.
Just make sure to wash your hands well before visiting the head.😱😀
That's just a bunch of medical mumbo jumbo. It burns so bad it takes your mind off whatever else is ailing you. 😉
For those of you who know what these are, I'm sure you can confirm.
Any ideas??
Some people have trouble growing these outdoors, but me and my green thumb seem to have no problem.
My brother grows hot peppers- including Black Naga Morich (*******' EVIL), Bhut Jolokia, Trinidad Scorpions, Douglas, and other wicked bastids. He trades them to local food places for eats
- if you wind up with a lot you might try doing the same. You can also make hotsauce- it's really not that hard, onion, garlic, salt, pepper, vinegar... maybe carrot. Lots of recipes out there for it.Enjoy your
In our back yard, we have Jalapeno, Serrano, Cowhorn, New Mexico, and Kung Pao. Unfortunately, this year we couldn't get Padron (my absolute favorite). In this climate/soil, they grow insanely prolific- we're chileheads, but can't possibly keep up.
Funghi Time ...
Actually, nearly over. But with 7 days of Indian Summer (after wet) we have had a feast!
The New Forest is 30Km away and lush. Most Brits haver no interest or idea what to pick. My wife is Russian and has a keen nose and eye. I love to cook.
Photos are a typical forest scene: Going home yesterday with a basket full (one is "allowed" 1.5Kg each, strictly non commercial) and tonight's antipasti:
Fresh pasta dressed with olive oil and black pepper, freshly shaved parmigiana, with Cêpes cooked in butter. To die for.
Cêpes are rare and hard to find, but worth it!
Actually, nearly over. But with 7 days of Indian Summer (after wet) we have had a feast!
The New Forest is 30Km away and lush. Most Brits haver no interest or idea what to pick. My wife is Russian and has a keen nose and eye. I love to cook.
Photos are a typical forest scene: Going home yesterday with a basket full (one is "allowed" 1.5Kg each, strictly non commercial) and tonight's antipasti:
Fresh pasta dressed with olive oil and black pepper, freshly shaved parmigiana, with Cêpes cooked in butter. To die for.
Cêpes are rare and hard to find, but worth it!
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I only make hamburgers a couple times a year cause they are a bit of work to end up with a sandwich but we did last night. Sorry about the picture quality.
Take some beef and organ meat. I like kidney but you can used anything. Liver was all that was available fresh so that's what I used. Use about one half the liver you see here. Add fat. I used cooked bacon trimmings and the liquid bacon fat.
Get your trusty grinder with both the coarse and fine screens.
Strip the meat and season. Just lightly as you will be adding condiments. Here I used just seasoned salt and black pepper.
Take some beef and organ meat. I like kidney but you can used anything. Liver was all that was available fresh so that's what I used. Use about one half the liver you see here. Add fat. I used cooked bacon trimmings and the liquid bacon fat.
Get your trusty grinder with both the coarse and fine screens.
Strip the meat and season. Just lightly as you will be adding condiments. Here I used just seasoned salt and black pepper.
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Grind about half of the beef, not the organ meat, with the coarse screen, then grind the remainder of your mix with the fine. Make your patties and get your condiments ready. Make sure when you make your patties that you don't make little footballs. You have to make them larger than the bun with a little indent in the middle so when they shrink, they go flat like those kind that are stamped out in a machine that you get at the fast food joint.
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Patties made, condiments ready, hit the grill. High heat and a brushing of cooking oil prevents problems. This is not like regular ground beef as there is almost no sinew to hold things together. If you happen to have one of those camping grill things where you can sandwich the patties and not have to use your flipper, that much better. Not me, I like to live dangerously.
Pile it on and enjoy. 🙂
Also, I learned years ago that a real mans burger doesn't use any sauces, just a plain bun. If you want it heated gill it face down for a minute.
Pile it on and enjoy. 🙂
Also, I learned years ago that a real mans burger doesn't use any sauces, just a plain bun. If you want it heated gill it face down for a minute.
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That's a fine looking burger Cal. I'm far too lazy to grind meat these days. I just pop down to the local market for some ground Bison.
jeff
jeff
Thanks Jeff. Ya I only grind a few times a year now, kinda lazy too. 🙂
And I agree it's nice to switch up the meats. I watched a show called 'Crave' the night before so I had a hankering for a good ol' fashioned beef burger.
And I agree it's nice to switch up the meats. I watched a show called 'Crave' the night before so I had a hankering for a good ol' fashioned beef burger.
My favorite cooking show was "Two Fat Ladies" on the BBC/PBS.
My youngest son has a grinding attachment for the Kitchen-Aid Mixer -- it does a really great job, but I like the idea of adding liver etc. fwiw, Kitchen-Aid also makes a sheet-pasta attachment with which to make krusciki (probably know to Canadians of a Slavic persuasion.) Italians could use it to make lasagna I guess.
I am wondering, however, if you visit the cardiologist on a monthly basis?