Bill,
I am surprised that you don’t appreciate having a member here who knows everything about everything!!
But first perhaps we can work on simple things like how to call out or insult someone, within the fair conversation guidelines.
I am surprised that you don’t appreciate having a member here who knows everything about everything!!
But first perhaps we can work on simple things like how to call out or insult someone, within the fair conversation guidelines.
And here I was thinking for quite some time whether it's Bangalore fielding their latest AI technology.
edit: on a rare occasion am having a lazy late dinner made up of chopped sausages and red bell peppers, garlic, oregano.. cooked slowly together.
:)edit: on a rare occasion am having a lazy late dinner made up of chopped sausages and red bell peppers, garlic, oregano.. cooked slowly together.
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Bought a few Habaneros just yesterday, but only add it some times together with Chili to make the dish a bit hotter when I fancy, otherwise I find them taste-wise lacking body in comparison to Chili, find them having rather faint sweet fruitiness, and very hot.
Looks like scotch bonnet to me also, I think they taste better than habanero………but at that level its all kindly just freeky hot!
https://coub.com/view/2r3ed
https://coub.com/view/2r3ed
Do you get the strong West Indian variety of chilies?
They are brown in color, look a bit like capsicum, rather than elongated. Very strong.
They are brown in color, look a bit like capsicum, rather than elongated. Very strong.
Bhut Jolokia (or ghost pepper)? I think Cal goes for taste as well as heat. There are some breeders in UK and USA that go for heat above all else to cater for a particular market of strange people...
Bhut Jolokia is a variety from North East India, too hot for most people.
I think they are normal shape, elongated.
I think they are normal shape, elongated.
Scotch Bonnet variety have a distinctive shape, with a pointed end shaped a bit like a scorpion stinger...
Just visited today our local exotic food shop and here's what they sell as chili and habanero.
Well Bob I gave the "meater" a proper workout the other night. After my very disappointing Thanksgiving dinner I went to a local butcher and purchased a turkey roast (around here a "roti dinde blanc et brun"), which is a tied, boneless lump of turkey. Not some processed thing, but skin-on turkey breast on top, other morsels of white and dark boneless turkey meat underneath, all tied up into a tidy football shape with thin strips of pork fat barding on the top and sides. I don't think I looked at the weight on the label, just the price. So I preheated the oven to about 400F, inserted the meater probe into the center of the solid meat blob, and told the app I was going to cook a whole turkey, which was probably unfair of me but they didn't give me a choice that really matched what I had. It hadn't been out of the fridge long so the starting internal temperature was about 45F. Target was set to 165F. Put it in the oven and it thought for a while, then after about 10 minutes started telling how long until done. With about 5 minutes left it started little alarm bleeps, then told me to remove from heat, display changed to "Resting", and then a while later it told me when it was OK to serve. The result was excellent, fully cooked but juicy. I had also covered it in some oil and herbs from the garden (the Full Garfunkel, parsley, sage, rosemary, thyme), and had some chicken stock ready for gravy.
It is still expensive for a meat thermometer, but it works better than any other I have used. Oh, it also shows me a nice graph of ambient and internal temperatures vs time for the whole cook. I look forward to trying it with my smoker some day.
It is still expensive for a meat thermometer, but it works better than any other I have used. Oh, it also shows me a nice graph of ambient and internal temperatures vs time for the whole cook. I look forward to trying it with my smoker some day.
Bob: Is that a perspective thing or is that snapper a lot larger than I am used to seeing? I thought snapper were only 12" long or so.
Its a red snapper https://www.fisheries.noaa.gov/species/red-snapper
this ones 25+ lbs (bottomed out a 25lb hand scale) my guess is 28lbs…….if you look at the bend in my elbow you can tell i‘m not holding it out towards the camera for the perspective trick. 😎
These big ones fight like you‘ve hooked a submarine……..biggest we ever caught was 38lbs
this ones 25+ lbs (bottomed out a 25lb hand scale) my guess is 28lbs…….if you look at the bend in my elbow you can tell i‘m not holding it out towards the camera for the perspective trick. 😎
These big ones fight like you‘ve hooked a submarine……..biggest we ever caught was 38lbs
There was an article the other day that some biggish Tuna are back in UK waters (assuming 900lb is a biggish one). Of course soppy brits catch them, measure them then let them go again.
(google suggests it's midsized. I would not want to **** off a really big tuna in that case)
(google suggests it's midsized. I would not want to **** off a really big tuna in that case)