Wed Mar 13, 2013 10:44 am
Thx for the encouraging words - all of you.
Sat Mar 16, 2013 4:52 pm
I just finally noticed you had Tabasco sauce. Very nice.
Sat Mar 16, 2013 7:21 pm
I have Tabasco in a couple of flavors.
The Habanero one & Garlic is really cool.
Wed Mar 20, 2013 6:41 pm
Does the sauce tame the habenero? I find those babies to be a bit too much to cook food with. Even the smell of them overwhelms my senses. I really don't understand the obsession with obtaining the hottest chiles ever. The long "thai" peppers as I know them are great, as are jalapenos for a little kick. Of course I have so much to learn....
Wed Mar 20, 2013 7:03 pm
You can tame down really hot peppers by cooking them a little... either by sauteing or by deep frying.... The heat will still be there.. but a little milder..
Wed Mar 20, 2013 8:08 pm
Without a doubt that is true jasonkierce. I was more curious as to how the Tobasco brand handled the heat of habanero. Maybe CKTG can also sell a hot sauce.
Thu Mar 21, 2013 1:20 am
I find that if you add spice at the beginning of a dish it tends to tame down a lot after a little bit of cooking. It is for this reason that I like adding some heat at the beginning, that way I can sneak spice in on my girlfriend without her noticing. Trying to shake that northern girl out of her (Pennsylvania girl).
Thu Mar 21, 2013 11:07 am
Shaun, if you get the 'sneaking spice in' technique down, let me know....My GF thinks fresh ground black pepper is too spicy! I have to add all the good stuff to my plate after the fact!
Sun Apr 07, 2013 2:47 am
MadRookie, that cooking fireplace is the cat's meow. Been seeing pictures of you using it for a while. I'd love one, but with the food smells I'd be afraid my wife would wake up some night with me chewing on her arm in my sleep. Or a leg.
Thu May 09, 2013 12:53 am
Those look like Veal blade chops ... never seen em done in an indoor firebox using a fish cage before. That's a new one on me.
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