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Mirage Hot Sauce
Hi Gator, I was just concerned with the storage. With all those sugars in there, and so little relative acids and salts, please do not try to store these unrefrigerated for long. In a fridge you are good to go for a couple of weeks I'd say, but with over two gallons you may be hard pressed to... -
Mirage Hot Sauce
Wow, you made a lot! How do you bottle it....pressure can or open water bath? Agent Orange sounds good too. keep us posted. -
Comment by 'rivet' in media '2 garlic peeled.jpg'
Oh man...that bulb looks delicious. Garlic is good eating!- rivet
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Comment by 'rivet' in media 'Peppers and Cilantro.jpg'
peppers and cilantro are always needed in a garden!- rivet
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Smoked Peach Cobbler?
Eric, I think you have hit the nail on the head with the essence of this thread. I do miss RonP too. I'll never forget his smoked cheetoes and that's what encouraged me to smoke my wife's small fruitcakes she makes at Christmastime. They turned out FANTASTIC and have been doing it every year... -
Mirage Hot Sauce
Oh man, that sounds so good. The apple part is intriguing...never thought of that, though I've made some Caribbean Style salsas with mango, papaya and oranges. Plus, you got a real good deal on the chile peppers too...nice! What other fruit (if any) or flavors do you have in mind to complement... -
Tasmanian((sort of) seafood pot pie
That is one excellent looking pot pies, Moikel! Outstanding combination of seafood and flavors that I can almost smell over here. I am sure I've never eaten a seafood pie nearly as good as yours looks to be. Thanks for sharing.- rivet
- Post #14
- Forum: Non-fish Seafood
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My office wants me to cook for 100 people Pics added
Good luck to you and don't forget your secret weapon....DELEGATE! Assign someone to buy the buns- give them specific instructions. If your place has a cafeteria, coordinate with the manager to supply the drinks, cups and ice. While your at it, the paper plates, cutlery and napkins too. If you... -
Pork = Flatulence (Gas)
Well, dang! Ain't there a doctor somewhere in the house? This is interesting stuff (and funny too) and would be nice to find out the cause. Was there any resolution? There were so many variables..... -
Dry Cured Chorizo
Oh man, that is such beautiful chorizo. Perfectly authentic looking. You are a sausage God! -
how to: ribs without the 3-2-1?
Joe, I used to use the 3-2-1, then I taught myself that the 2 - 1 1/2 - 1/2 method worked even better. Then as I gained experience, I did away with foiling and have never looked back. No need for foil anymore. Just practice, learn what you all like and you will turn out great food. One other...- rivet
- Post #8
- Forum: Grilling Pork
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T-Bones on the Egg tonight but how to prepare them?
Please do not ruin this good piece of meat by "preparing" it. Kosher salt, coarse ground black pepper and grill it. That's all you need, plus your carniverous fangs and molars. Well, maybe a good chianti or tempranillo, but that's outside the discussion.- rivet
- Post #5
- Forum: Grilling Tips
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Overwintering More Chili Plants.. More Help Needed 10/25
Hi Dave, as far as cross pollination making your bells hot, here's the deal: A lot of folks say that is bullhockey. A lot of folks who are plant experts say it takes several generations to get a sweet bell hot. I know from experience that growing cayennes and jalapenos in a row next to sweet... -
Rare Roast Beef (for Sammies) Lots of Views!!
What a beautiful roast you made! That was insanely delicious looking, and your sammich plate....well, that too if there are any words to describe that visual DELICIOUSNESS! Can't beat that combo in that sammy and those cheese fries; well, I could almost smell 'em. Perfectly browned and piping... -
Overwintering More Chili Plants.. More Help Needed 10/25
That sure looks like a Thai Red, Dave...great detective work! Once the seed pod dries, save the seeds and you can trade or plant them. I know that I trade seeds, don't know about any other folks. I got some red "MYSTERIOUS RED" seeds from peppers I found in the store that are absolutely... -
Need help with a Mandarine Orange BBQ Sauce
Yep, the pith in the meat is what gives it that funky taste. Go with canned madarins like OldSchool said, and use some zest from fresh ones for a flavor boost. I'm not sure about Italian dressing, but I would certainly use balsamic vinegar instead. It is going to give you a mellow smoothness... -
Overwintering More Chili Plants.. More Help Needed 10/25
That is one fantabulous, beautiful looking pepper plant! Looks like a cross between a Tabasco (or Bird's Eye, or Mirasol) and a Cayenne....wow! To answer your questions, I'll do what I can. 1- Have no idea how hot they are, you're gonna have to eat one. I guarantee a green one will be milder...
