You guys sure boil your stuff a lot... we? We stir fry it.
This is Okinawan champuru, made with okinawan goya (bitter melon) and green pepper from our yard. This is what you'd call a "rice bowl". The champuru has tofu, Spam, goya, onions, green pepper, eggs, soyu and Aji No Moto Hondashi. (that's umami with MSG for the gaijin). ;-D
Notice what I wrote about "color arrangement" in your mail.
BTW, the spicy pepper on top of the champuru is a "fusion joke" on you guys. ;-)
BTW, if you ever come to my corner of the World.... The OC in SoCal. let me know... I might make you dinner and warm up the amps. Did you know that a Linn turntable needs about half an hour of turning before it sounds best. I kid you not.
This is Okinawan champuru, made with okinawan goya (bitter melon) and green pepper from our yard. This is what you'd call a "rice bowl". The champuru has tofu, Spam, goya, onions, green pepper, eggs, soyu and Aji No Moto Hondashi. (that's umami with MSG for the gaijin). ;-D
Notice what I wrote about "color arrangement" in your mail.
BTW, the spicy pepper on top of the champuru is a "fusion joke" on you guys. ;-)
BTW, if you ever come to my corner of the World.... The OC in SoCal. let me know... I might make you dinner and warm up the amps. Did you know that a Linn turntable needs about half an hour of turning before it sounds best. I kid you not.
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More often than not we use a small amount of water and put the trivet at the bottom. The legs then become handles.
Mix???????????
All you need for waffles is some buttermilk, flour, SALT, baking soda & powder an egg and a tablespoon of melted butter!
The premix boxes were on sale for $1 ea. I can’t make it for that. The eggs alone would cost $2.
Ever eaten a molting crab? I was unaware you could even catch them at this stage as they don't eat during this time so I have no idea why you are seeing what you are.
Hint: Don't bother. Molting crabs are not your palate's friend.
Hint: Don't bother. Molting crabs are not your palate's friend.
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I admit to having to look him up.
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He continually finds himself confronting sinister alien forces that threaten to destroy humanity.
I wish he had been here for last year's hot sauce. He could have saved me from the lung damage and uninhabitable living environment I encountered during the process. Took my wife weeks to forgive me.
Well your hot sauce does look fairly sinister 😛
Sorry thought Quatermass and the pit had been exported to your side of the pond. But I know you are too young to remember 😉. And I have just realised it was Professor Quatermass. I'm getting old...
Sorry thought Quatermass and the pit had been exported to your side of the pond. But I know you are too young to remember 😉. And I have just realised it was Professor Quatermass. I'm getting old...
I had an experience years back where the beef strips had allowed to marinate in red pepper flakes. The result was excruciating, with neck veins bulging as I had never seen.
I don't know about you.... but this place garnishes its dishes with a layer of ground up RED ghost peppers.... It's a high(er) end "authentic" Szechuan restaurant... went in for lunch, company paid.
Ten engineers... two Chinese Americans, six Chinese, one Korean American and Yours Truly.
As we ordered (family style), the Korean guy and I ordered the Mabo Tofu.. after all, they can't make that so hot, huh?
Wrong!!! Not only was it hot, the sauce was hot, the ghost peppers were excruciating, it was oily and sweet... in short, it was delicious in a way that only the Chinese can get away with. You know... it hits the palate and you can first taste the sweetness followed by the sesame oils in a way that tastes neither sweet nor oily... and then it hits the back of the palate... and your tongue starts to scream!
The only way to survive it is to keep eating it... and get that rice...
But hours later I measured my blood sugar... it was 340!
Yikes.
Needless to say, that's one place I'm not taking my wife! She thinks that Camarones al Diablo is hot. ;-)
Ten engineers... two Chinese Americans, six Chinese, one Korean American and Yours Truly.
As we ordered (family style), the Korean guy and I ordered the Mabo Tofu.. after all, they can't make that so hot, huh?
Wrong!!! Not only was it hot, the sauce was hot, the ghost peppers were excruciating, it was oily and sweet... in short, it was delicious in a way that only the Chinese can get away with. You know... it hits the palate and you can first taste the sweetness followed by the sesame oils in a way that tastes neither sweet nor oily... and then it hits the back of the palate... and your tongue starts to scream!
The only way to survive it is to keep eating it... and get that rice...
But hours later I measured my blood sugar... it was 340!
Yikes.
Needless to say, that's one place I'm not taking my wife! She thinks that Camarones al Diablo is hot. ;-)
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I purchased 3.5 million Scoville Unit hot sauce to bring to Burning Amp Festival next week, in order to placate people from TAZ-OZ-NZ who complained in previous years that the catered lunch was inadequately spiced, dreadfully underspiced, woefully embarrassingly bland. And they paid $17,000 + $20 for that lunch gosh darn it!
However, this year the B.A.F. is convening at a new venue which does not offer catered lunch and so there is no opportunity to render judgment about the inappropriateness of the spice level in said catered lunch. Which means that Mrs. J. and I now are stuck with these bottles of molten magma with no-one that it may please. Literally tens of dollars have been badly invested.
However, this year the B.A.F. is convening at a new venue which does not offer catered lunch and so there is no opportunity to render judgment about the inappropriateness of the spice level in said catered lunch. Which means that Mrs. J. and I now are stuck with these bottles of molten magma with no-one that it may please. Literally tens of dollars have been badly invested.
Mark, bring it over. Maybe we'll find a roach coach and we can load up the burritos.
We might have to find some Negra Modelos to survive! 😉
A Burning Gut at the Burning Amp... how apropos. huh?
BTW, do people in Oz even know what hot sauce is? I spent a week down there in business a few years ago... they didn't have tabasco, no hot sauce. They wouldn't bring out a bottle of "ketchy", just a couple of small paper cups... until I begged them that french fries ( whatever they call it ) need lots of ketchup.... and then they insisted on putting fried black mushrooms on top of the steaks. After a week of that, I didn't want the mushroom... Shoots, I might have told them the Queen was German, or something revolutionary like that! At least they acceded to put the darn mushrooms on the side, NOT touching anything else on the place.
OTOH, their beer is extremely good. Not that swill "Foster's"...
We might have to find some Negra Modelos to survive! 😉
A Burning Gut at the Burning Amp... how apropos. huh?
BTW, do people in Oz even know what hot sauce is? I spent a week down there in business a few years ago... they didn't have tabasco, no hot sauce. They wouldn't bring out a bottle of "ketchy", just a couple of small paper cups... until I begged them that french fries ( whatever they call it ) need lots of ketchup.... and then they insisted on putting fried black mushrooms on top of the steaks. After a week of that, I didn't want the mushroom... Shoots, I might have told them the Queen was German, or something revolutionary like that! At least they acceded to put the darn mushrooms on the side, NOT touching anything else on the place.
OTOH, their beer is extremely good. Not that swill "Foster's"...
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Mark, remember, that is the generic rating of the pepper used, not the finished sauce. There's no such thing as a 3.5 mil sauce.
That said, it's still a lot hotter than most could tolerate, myself included. I have no reason to test my abilities any longer.
Enjoy, my friend.
I expect this one to be one of the mildest I have made in decades. Last year's Habanero/Bonnet was one of the hottest. Hence the leftovers.