cooking thread...

[manitoubass2]

Sorry to hear man.

 

Hit me up if ya need an ear

[mr blizzard]

the reality some have the luxury to live the dream some of have tried to do the same thing but have not have the same opportunity to bad u cant buy your wife a tea at the drive thru. I guess im done

[manitoubass2]

Read your messages john

[mr blizzard]

Thx Rick

Please continue with this amazing thread, I will with draw, you guys are great

[ckewley]

A quick bit for the chilly heads out there. This year I grew 18 different varieties of hot peppers ranging from mild to the current Guinness book world record holder. I've made sauces in the past but much prefer a simple pepper mash & let the peppers speak for themselves. Last week I had my first big harvest & was eager to get cooking.

Pepper mash is as follows (per 100g of peppers)

60ml of vinegar

1 tsp of honey

1/4 tsp salt

That's it, honey can be substituted & whatever vinegar you like, I used apple cider as a buddy makes his own & he keeps bees as well so I get some great honey from him

 

 

The big pile is a combo of Bhut Jolokia's & Naga Jolokia's(Ghost peppers) & these are the base of my mash

 

 

These little devils are called Moruga Scorpions & can be as hot if not hotter than Ghost's

 

 

These bad boy's are the Carolina Reaper, the current world champ according to Guinness. Stupid hot but also have quite a good taste & aroma. All the other peppers in the first picture would not be making it into this mash, their time will come later at the next harvest. So all told I had just over 300g of peppers going into this batch, now the time comes to de-seed these. Some folks leave the seeds in but I find them bitter so I remove them & use them in the years to come. Try to leave as much of the pith/placenta in the pepper as possible, & this should go without saying wear gloves, you may have to change them out a couple of times as the oil from these peppers can eat the gloves.

 

 

Add all your ingredients & blend, I use the "chop ice" to get everything moving and finish with just high speed to blend it out (about 2 min total). I've been doing this for over 20 years & have dedicated cookware for this, trust me you don't want to use them for anything else. Another point don't cook these inside your place unless you have a good exhaust fan, you will feel like you've been pepper sprayed. On the stove top or camp burner I set mine to 120* to slow cook & reduce total volume by 20% (usually 1.5-2 hrs) always stirring to prevent scorcing (wear gloves for bursting bubbles)

 

All that's left is to sterilize your jars & utensils & waterbath after jared

Edited September 10, 2015 by ckewley

[misfish]

 

 

you may have to change them out a couple of times as the oil from these peppers can eat the gloves.

 

And you eat these? LOL

 

That is a nice collection there, thats for sure.

[dave524]

If anyone is in need of a good frypan these are the best I've encountered. Never been happy with the durability of no sticks until these and they are a heavy weight pan and do not warp , sit flat and very even heat, closest thing you will find to a seasoned cast iron. Check the reviews, don't think there is a bad one. There is a 10 " as well.

 

 

http://www.canadiantire.ca/en/pdp/heritage-rock-non-stick-frypan-12-in-1427073p.html#.VfHmrzZRFMs

[Gerritt]

Ckewley, I've been looking for a source for reaper seeds! All I seemed to find were shady websites or those in the U.S. Etc.....

 

I'd love to grow these guys! I'm a hot pepper guy and would a chance to try em!

 

If you happen to have a few seeds you would mind sharing I'd be glad to send you some $$ for em!

 

G

[ckewley]

No problem Gerritt shoot me a PM with your addy & I'll send some your way(no $$ needed). My genetics come from Ed Currie & I've grown them for 4 years now , excellent producer

[manitoubass2]

Im a pepper fan as well and I am very jealous!!!!

 

My mouth waters just looking at them?

 

Ghost pepper is as gnarly as I have went and it was in a sauce for wings. I ate 12 and holy man!!!! Talk about heat! I asked about the sauce(chef is an old high school chum, and he said he only had 3 or 4 dimes in the pot.

 

That stuff is hot and it lasts along long time. At first I almost thought I was gonna suffocate lol.

 

We brought home 6 and left em on the counter for my uncle who came home drunk from the bar????

 

Ah i wish i woulda videotaped his reaction after 3 wings, priceless

[bigugli]

I have been selling a lot of reapers and white ghost over the past 2 weeks. Can't keep up with demand.

[ckewley]

White ghosts are excellent & stupid hot, grew them a few years ago.....might have to put them in next years rotation! Plan on growing a few wild varieties as well like CGN 21500, always wanted to grow a wild variety

[smitty55]

If anyone is in need of a good frypan these are the best I've encountered. Never been happy with the durability of no sticks until these and they are a heavy weight pan and do not warp , sit flat and very even heat, closest thing you will find to a seasoned cast iron. Check the reviews, don't think there is a bad one. There is a 10 " as well.

 

 

http://www.canadiantire.ca/en/pdp/heritage-rock-non-stick-frypan-12-in-1427073p.html#.VfHmrzZRFMs

Tks for that Dave. I noticed them in the flyer this week and was wondering how good they are. A five year replacement warranty says loads.

 

Cheers

[Spiel]

Tonight's dinner is starting to take shape.....

Yummmmmmm......

[misfish]

Ok come on, need the whats in and the how longs. Man, I want some of those peppers.

 

Nice work.

[Spiel]

A quick bit for the chilly heads out there. This year I grew 18 different varieties of hot peppers ranging from mild to the current Guinness book world record holder. I've made sauces in the past but much prefer a simple pepper mash & let the peppers speak for themselves. Last week I had my first big harvest & was eager to get cooking.

Pepper mash is as follows (per 100g of peppers)

60ml of vinegar

1 tsp of honey

1/4 tsp salt

That's it, honey can be substituted & whatever vinegar you like, I used apple cider as a buddy makes his own & he keeps bees as well so I get some great honey from him

 

 

All that's left is to sterilize your jars & utensils & waterbath after jared

 

 

Awesome.

 

I have a friend who makes his very similar, simply called "Ya Man!"

Dangerous stuff. I love it!

[Spiel]

Ok come on, need the whats in and the how longs. Man, I want some of those peppers.

 

Nice work.

 

Well the Jalapenos were split length wise, seeded and filled with cream cheese.

I then stacked the halves on top of each other, cut sides up and wrapped with a full piece of semi cooked bacon.

Is it a good method, I don't know? I've never made them before but I have eaten them....yum!

 

The salad is just pasta of choice (usually rotini or fusilli), with green onion, celery, thin diced carrots, blanched broccoli florets, artificial crab meat and cherry tomatoes tossed in Italian dressing. I seem to change every time I make it. I'll sprinkle sun dried tomatoes on top with some fresh grated Pecorino Romano and fresh cracked black pepper on the plate.

[manitoubass2]

Ah very nice spiel!!!!

 

Homemade bacon wrapped jalepeno poppers mmmm

 

Sald is nice too!!!

Edited September 11, 2015 by manitoubass2

[misfish]

 

Well the Jalapenos were split length wise, seeded and filled with cream cheese.

I then stacked the halves on top of each other, cut sides up and wrapped with a full piece of semi cooked bacon.

 

 

How much longer did you cook it after the wrapping ?

[Spiel]

 

 

How much longer did you cook it after the wrapping ?

 

I don't know yet.

[misfish]

 

I don't know yet.

 

[leaf4]

Tonight's dinner is starting to take shape.....

Yummmmmmm......

Hey now I recognize that recipe... haha

[misfish]

Well were going for PHO and fresh spring rolls.

[Spiel]

Well were going for PHO and fresh spring rolls.

 

Ah man, I love Pho.

[akaShag]

OK, PHO???????????????