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OT Good eats
On Sat, 12 Feb 2011 12:13:54 -0500, wrote:
On Fri, 11 Feb 2011 18:40:33 -0500, John H wrote: On Fri, 11 Feb 2011 16:09:12 -0500, wrote: On Fri, 11 Feb 2011 15:33:07 -0500, John H wrote: I made up a batch of home made salsa (not that ketchup and chili powder stuff you get at the store) and I put some on a hot dog. That was pretty good stuff. Recipe? Or are we supposed to be long distance mind readers? I make a pretty simple salsa. 7 or 8 plum tomatoes A large sweet onion (3-4") or a couple small ones several sprigs of cilantro juice of 1 or 2 fresh limes depending on how juicy they are a small can of tomato juice optional can of "garlic basil oregano" diced tomatoes Then you get to the chilies That is a personal choice but fresh are best and how hot do you want it? I usually go with a couple Jalapenos with the seeds removed for a mild salsa You can go nuts from there. Be sure you burn them. Put the chilies in a cast iron pan or even a little piece of steel plate and burn them several minutes to bring out the flavor. Scrape the skin off that side and burn them again. It will make them a bit milder so take that into account when you pick your chilies If you like it hot, use a couple Habaneras in the mix but Serrano is a compromise. Great, thanks! Not sure about the 'burning them' process. Do you put the peppers in whole? Do you throw away the skin once peeled, or is it used? As you can see, I'm a definite newbie at the salsa making. You split the chili and toss the seeds (or throw them in the salsa if you want the heat). Them lay the outer meat in a hot skillet and press them down with a spatula to sear them on each side. When you do the skin side, sear it, scrape off the seared skin with a fork and sear it again. I prefer to use a old piece of steel plate for this and save the seasoned skillet for real frying. It is tough on a seasoned skillet when you are doing it right because you want it real hot ;-) I think I got it. Thanks mucho! |
OT Good eats
On Sat, 12 Feb 2011 12:13:54 -0500, wrote:
On Fri, 11 Feb 2011 18:40:33 -0500, John H wrote: On Fri, 11 Feb 2011 16:09:12 -0500, wrote: On Fri, 11 Feb 2011 15:33:07 -0500, John H wrote: I made up a batch of home made salsa (not that ketchup and chili powder stuff you get at the store) and I put some on a hot dog. That was pretty good stuff. Recipe? Or are we supposed to be long distance mind readers? I make a pretty simple salsa. 7 or 8 plum tomatoes A large sweet onion (3-4") or a couple small ones several sprigs of cilantro juice of 1 or 2 fresh limes depending on how juicy they are a small can of tomato juice optional can of "garlic basil oregano" diced tomatoes Then you get to the chilies That is a personal choice but fresh are best and how hot do you want it? I usually go with a couple Jalapenos with the seeds removed for a mild salsa You can go nuts from there. Be sure you burn them. Put the chilies in a cast iron pan or even a little piece of steel plate and burn them several minutes to bring out the flavor. Scrape the skin off that side and burn them again. It will make them a bit milder so take that into account when you pick your chilies If you like it hot, use a couple Habaneras in the mix but Serrano is a compromise. Great, thanks! Not sure about the 'burning them' process. Do you put the peppers in whole? Do you throw away the skin once peeled, or is it used? As you can see, I'm a definite newbie at the salsa making. You split the chili and toss the seeds (or throw them in the salsa if you want the heat). Them lay the outer meat in a hot skillet and press them down with a spatula to sear them on each side. When you do the skin side, sear it, scrape off the seared skin with a fork and sear it again. I prefer to use a old piece of steel plate for this and save the seasoned skillet for real frying. It is tough on a seasoned skillet when you are doing it right because you want it real hot ;-) FWIW - I've fallen for chipotle peppers, the canned ones. Use them in a salmon sauce and for my version of pollo chipotle. Great stuff. Here is a recipe I scrounged from one of the recipe sites online. Haven't tried it yet, but it looks damn good - especially the garlic part! Ingredients 4 firm-ripe tomatoes (8 oz. each), rinsed 2 unpeeled white onions (6 oz. each), cut in half horizontally 20 unpeeled garlic cloves 15 dried chipotle chiles (3 oz. total) or 10 canned chipotles (see notes) 3 tablespoons olive oil 1/2 cup lime juice Salt Preparation 1. Cover bottom of a 10- to 12-inch grill pan or heavy frying pan with foil and set over high heat. When hot, set tomatoes, onions, and garlic on foil. Turn occasionally until browned in spots all over, 5 to 6 minutes for garlic, 9 to 12 minutes for onions and tomatoes; remove each as done. Add dried chiles (omit this step if using canned chiles) to pan and turn often just until slightly softened and darkened in spots, 1 to 2 minutes. Let cool. 2. Stem chiles; slit open and remove seeds. Wearing rubber gloves, break or cut chiles into small pieces; drop into a blender. Core tomatoes and cut into chunks; add to blender. Peel onions and garlic; coarsely chop and add to blender. Whirl mixture until smooth, pushing it down into blades as needed. 3. Pour olive oil into a 10- to 12-inch frying pan over medium-high heat; when hot, add tomato mixture and stir often until it simmers rapidly, 3 to 4 minutes. Add lime juice and stir occasionally until salsa is fairly thick, 10 to 15 minutes longer. Add salt to taste. |
OT Good eats
On Oct 25, 3:58*pm, John H wrote:
On Sat, 12 Feb 2011 12:13:54 -0500, wrote: On Fri, 11 Feb 2011 18:40:33 -0500, John H wrote: On Fri, 11 Feb 2011 16:09:12 -0500, wrote: On Fri, 11 Feb 2011 15:33:07 -0500, John H wrote: I made up a batch of home made salsa (not that ketchup and chili powder stuff you get at the store) and I put some on a hot dog. That was pretty good stuff. Recipe? Or are we supposed to be long distance mind readers? I make a pretty simple salsa. 7 or 8 plum tomatoes A large sweet onion (3-4") or a couple small ones several sprigs of cilantro juice of 1 or 2 fresh limes depending on how juicy they are a small can of tomato juice *optional can of "garlic basil oregano" diced tomatoes Then you get to the chilies That is a personal choice but fresh are best and how hot do you want it? I usually go with a couple Jalapenos with the seeds removed for a mild salsa You can go nuts from there. Be sure you burn them. Put the chilies in a cast iron pan or even a little piece of steel plate and burn *them several minutes to bring out the flavor. Scrape the skin off that side and burn them again. It will make them a bit milder so take that into account when you pick your chilies If you like it hot, use a couple Habaneras in the mix but Serrano is a compromise. Great, thanks! Not sure about the 'burning them' process. Do you put the peppers in whole? Do you throw away the skin once peeled, or is it used? As you can see, I'm a definite newbie at the salsa making. You split the chili and toss the seeds (or throw them in the salsa if you want the heat). Them lay the outer meat in a hot skillet and press them down with a spatula to sear them on each side. When you do the skin side, sear it, scrape off the seared skin with a fork and sear it again. I prefer to use a old piece of steel plate for this and save the seasoned skillet for real frying. It is tough on a seasoned skillet when you are doing it right because you want it real hot *;-) FWIW - I've fallen for chipotle peppers, the canned ones. Use them in a salmon sauce and for my version of pollo chipotle. Great stuff. Here is a recipe I scrounged from one of the recipe sites online. Haven't tried it yet, but it looks damn good - especially the garlic part! Ingredients * * 4 firm-ripe tomatoes (8 oz. each), rinsed * * 2 unpeeled white onions (6 oz. each), cut in half horizontally * * 20 unpeeled garlic cloves * * 15 dried chipotle chiles (3 oz. total) or 10 canned chipotles (see notes) * * 3 tablespoons olive oil * * 1/2 cup lime juice * * Salt Preparation * * 1. Cover bottom of a 10- to 12-inch grill pan or heavy frying pan with foil and set over high heat. When hot, set tomatoes, onions, and garlic on foil. Turn occasionally until browned in spots all over, 5 to 6 minutes for garlic, 9 to 12 minutes for onions and tomatoes; remove each as done. Add dried chiles (omit this step if using canned chiles) to pan and turn often just until slightly softened and darkened in spots, 1 to 2 minutes. Let cool. * * 2. Stem chiles; slit open and remove seeds. Wearing rubber gloves, break or cut chiles into small pieces; drop into a blender. Core tomatoes and cut into chunks; add to blender. Peel onions and garlic; coarsely chop and add to blender. Whirl mixture until smooth, pushing it down into blades as needed. * * 3. Pour olive oil into a 10- to 12-inch frying pan over medium-high heat; when hot, add tomato mixture and stir often until it simmers rapidly, 3 to 4 minutes. Add lime juice and stir occasionally until salsa is fairly thick, 10 to 15 minutes longer. Add salt to taste.- Hide quoted text - - Show quoted text - Chop up a couple of chipotles and mix into pimento cheese. Or mix into hamburger meat the next time you grill some burgers. Speaking of grilling, pick up some Pablano peppers nex time you grill. Put them on the grill and blacken them (skin is burned and bubbly, then place into a plastic bag to steam for a few minutes. Peel the burned skin off, then de-seed and enjoy! Really good with a nice steak. |
OT Good eats
On Tue, 25 Oct 2011 13:32:33 -0700 (PDT), "Jack." wrote:
On Oct 25, 3:58*pm, John H wrote: On Sat, 12 Feb 2011 12:13:54 -0500, wrote: On Fri, 11 Feb 2011 18:40:33 -0500, John H wrote: On Fri, 11 Feb 2011 16:09:12 -0500, wrote: On Fri, 11 Feb 2011 15:33:07 -0500, John H wrote: I made up a batch of home made salsa (not that ketchup and chili powder stuff you get at the store) and I put some on a hot dog. That was pretty good stuff. Recipe? Or are we supposed to be long distance mind readers? I make a pretty simple salsa. 7 or 8 plum tomatoes A large sweet onion (3-4") or a couple small ones several sprigs of cilantro juice of 1 or 2 fresh limes depending on how juicy they are a small can of tomato juice *optional can of "garlic basil oregano" diced tomatoes Then you get to the chilies That is a personal choice but fresh are best and how hot do you want it? I usually go with a couple Jalapenos with the seeds removed for a mild salsa You can go nuts from there. Be sure you burn them. Put the chilies in a cast iron pan or even a little piece of steel plate and burn *them several minutes to bring out the flavor. Scrape the skin off that side and burn them again. It will make them a bit milder so take that into account when you pick your chilies If you like it hot, use a couple Habaneras in the mix but Serrano is a compromise. Great, thanks! Not sure about the 'burning them' process. Do you put the peppers in whole? Do you throw away the skin once peeled, or is it used? As you can see, I'm a definite newbie at the salsa making. You split the chili and toss the seeds (or throw them in the salsa if you want the heat). Them lay the outer meat in a hot skillet and press them down with a spatula to sear them on each side. When you do the skin side, sear it, scrape off the seared skin with a fork and sear it again. I prefer to use a old piece of steel plate for this and save the seasoned skillet for real frying. It is tough on a seasoned skillet when you are doing it right because you want it real hot *;-) FWIW - I've fallen for chipotle peppers, the canned ones. Use them in a salmon sauce and for my version of pollo chipotle. Great stuff. Here is a recipe I scrounged from one of the recipe sites online. Haven't tried it yet, but it looks damn good - especially the garlic part! Ingredients * * 4 firm-ripe tomatoes (8 oz. each), rinsed * * 2 unpeeled white onions (6 oz. each), cut in half horizontally * * 20 unpeeled garlic cloves * * 15 dried chipotle chiles (3 oz. total) or 10 canned chipotles (see notes) * * 3 tablespoons olive oil * * 1/2 cup lime juice * * Salt Preparation * * 1. Cover bottom of a 10- to 12-inch grill pan or heavy frying pan with foil and set over high heat. When hot, set tomatoes, onions, and garlic on foil. Turn occasionally until browned in spots all over, 5 to 6 minutes for garlic, 9 to 12 minutes for onions and tomatoes; remove each as done. Add dried chiles (omit this step if using canned chiles) to pan and turn often just until slightly softened and darkened in spots, 1 to 2 minutes. Let cool. * * 2. Stem chiles; slit open and remove seeds. Wearing rubber gloves, break or cut chiles into small pieces; drop into a blender. Core tomatoes and cut into chunks; add to blender. Peel onions and garlic; coarsely chop and add to blender. Whirl mixture until smooth, pushing it down into blades as needed. * * 3. Pour olive oil into a 10- to 12-inch frying pan over medium-high heat; when hot, add tomato mixture and stir often until it simmers rapidly, 3 to 4 minutes. Add lime juice and stir occasionally until salsa is fairly thick, 10 to 15 minutes longer. Add salt to taste.- Hide quoted text - - Show quoted text - Chop up a couple of chipotles and mix into pimento cheese. Or mix into hamburger meat the next time you grill some burgers. Speaking of grilling, pick up some Pablano peppers nex time you grill. Put them on the grill and blacken them (skin is burned and bubbly, then place into a plastic bag to steam for a few minutes. Peel the burned skin off, then de-seed and enjoy! Really good with a nice steak. \Thanks! Those sound like some great ideas, unless the Pablano's are too hot. I'm not into 'really' hot stuff. I'll definitely try the chipotle in hamburger idea. Here's my pollo chipotle recipe. We have this pretty frequently. Chipotle Chicken - John's Way** 1 large green pepper (cut in thin strips) 1 large red pepper (cut in thin strips) 1 large onion (cut in thin strips) 2 chicken breasts (halves) ¾ cup whipping cream ¾ cup chicken broth 2 or 3 canned chipotle peppers* (remove seeds) 1 tbsp adobe sauce from the chipotle peppers can 3-5 cloves minced garlic 1 tbsp smoked paprika 1 tsp lemon juice (fresh is best) ½ tsp ground cumin *three will make this quite warm! With chicken breasts on their sides, slice each in half lengthwise. Put on hot grill for about 3 minutes on each side. Don't overcook! As chicken is doing its thing, sauté the peppers and onion to your desired degree of doneness in a large pan. Once chicken is done, cut it into strips about ¼" thick. Put the chicken broth, the chipotle peppers, the adobe sauce from the can, the garlic, the paprika, the cumin and the lemon juice in a blender. Blend for a few seconds to liquefy everything. Put the chicken strips, the peppers and onions, and the liquefied chipotles, etc, into the frying pan. While stirring, bring everything to a simmer. Let simmer for a few minutes just to get everything nice and hot again. Once everything is hot and done, add the whipping cream. Stir and bring everything back to a simmer. Remove from heat and serve immediately. Wrap in flour tortillas and eat away. A little sour cream spread in the tortilla tastes good also. Remember - everything's flexible! Note: The addition of about 5 tablespoons of honey mustard transforms the sauce into a great sauce for grilled, fried, or broiled salmon. |
OT Good eats
On Oct 25, 4:41*pm, John H wrote:
On Tue, 25 Oct 2011 13:32:33 -0700 (PDT), "Jack." wrote: On Oct 25, 3:58*pm, John H wrote: On Sat, 12 Feb 2011 12:13:54 -0500, wrote: On Fri, 11 Feb 2011 18:40:33 -0500, John H wrote: On Fri, 11 Feb 2011 16:09:12 -0500, wrote: On Fri, 11 Feb 2011 15:33:07 -0500, John H wrote: I made up a batch of home made salsa (not that ketchup and chili powder stuff you get at the store) and I put some on a hot dog. That was pretty good stuff. Recipe? Or are we supposed to be long distance mind readers? I make a pretty simple salsa. 7 or 8 plum tomatoes A large sweet onion (3-4") or a couple small ones several sprigs of cilantro juice of 1 or 2 fresh limes depending on how juicy they are a small can of tomato juice *optional can of "garlic basil oregano" diced tomatoes Then you get to the chilies That is a personal choice but fresh are best and how hot do you want it? I usually go with a couple Jalapenos with the seeds removed for a mild salsa You can go nuts from there. Be sure you burn them. Put the chilies in a cast iron pan or even a little piece of steel plate and burn *them several minutes to bring out the flavor. Scrape the skin off that side and burn them again. It will make them a bit milder so take that into account when you pick your chilies If you like it hot, use a couple Habaneras in the mix but Serrano is a compromise. Great, thanks! Not sure about the 'burning them' process. Do you put the peppers in whole? Do you throw away the skin once peeled, or is it used? As you can see, I'm a definite newbie at the salsa making. You split the chili and toss the seeds (or throw them in the salsa if you want the heat). Them lay the outer meat in a hot skillet and press them down with a spatula to sear them on each side. When you do the skin side, sear it, scrape off the seared skin with a fork and sear it again. I prefer to use a old piece of steel plate for this and save the seasoned skillet for real frying. It is tough on a seasoned skillet when you are doing it right because you want it real hot *;-) FWIW - I've fallen for chipotle peppers, the canned ones. Use them in a salmon sauce and for my version of pollo chipotle. Great stuff. Here is a recipe I scrounged from one of the recipe sites online. Haven't tried it yet, but it looks damn good - especially the garlic part! Ingredients * * 4 firm-ripe tomatoes (8 oz. each), rinsed * * 2 unpeeled white onions (6 oz. each), cut in half horizontally * * 20 unpeeled garlic cloves * * 15 dried chipotle chiles (3 oz. total) or 10 canned chipotles (see notes) * * 3 tablespoons olive oil * * 1/2 cup lime juice * * Salt Preparation * * 1. Cover bottom of a 10- to 12-inch grill pan or heavy frying pan with foil and set over high heat. When hot, set tomatoes, onions, and garlic on foil. Turn occasionally until browned in spots all over, 5 to 6 minutes for garlic, 9 to 12 minutes for onions and tomatoes; remove each as done. Add dried chiles (omit this step if using canned chiles) to pan and turn often just until slightly softened and darkened in spots, 1 to 2 minutes. Let cool. * * 2. Stem chiles; slit open and remove seeds. Wearing rubber gloves, break or cut chiles into small pieces; drop into a blender. Core tomatoes and cut into chunks; add to blender. Peel onions and garlic; coarsely chop and add to blender. Whirl mixture until smooth, pushing it down into blades as needed. * * 3. Pour olive oil into a 10- to 12-inch frying pan over medium-high heat; when hot, add tomato mixture and stir often until it simmers rapidly, 3 to 4 minutes. Add lime juice and stir occasionally until salsa is fairly thick, 10 to 15 minutes longer. Add salt to taste.- Hide quoted text - - Show quoted text - Chop up a couple of chipotles and mix into pimento cheese. *Or mix into hamburger meat the next time you grill some burgers. Speaking of grilling, pick up some Pablano peppers nex time you grill. *Put them on the grill and blacken them (skin is burned and bubbly, then place into a plastic bag to steam for a few minutes. Peel the burned skin off, then de-seed and enjoy! *Really good with a nice steak. \Thanks! Those sound like some great ideas, unless the Pablano's are too hot. I'm not into 'really' hot stuff. I'll definitely try the chipotle in hamburger idea. Here's my pollo chipotle recipe. We have this pretty frequently. Chipotle Chicken - John's Way** 1 large green pepper (cut in thin strips) 1 large red pepper *(cut in thin strips) 1 large onion *(cut in thin strips) * * * * * * * * * 2 chicken breasts (halves) ¾ cup whipping cream ¾ cup chicken broth 2 or 3 canned chipotle peppers* (remove seeds) 1 tbsp adobe sauce from the chipotle peppers can 3-5 cloves minced garlic 1 tbsp smoked paprika 1 tsp lemon juice (fresh is best) ½ tsp ground cumin *three will make this quite warm! With chicken breasts on their sides, slice each in half lengthwise. Put on hot grill for about 3 minutes on each side. Don't overcook! As chicken is doing its thing, sauté the peppers and onion to your desired degree of doneness in a large pan. Once chicken is done, cut it into strips about ¼" thick. Put the chicken broth, the chipotle peppers, the adobe sauce from the can, the garlic, the paprika, the cumin and the lemon juice in a blender. Blend for a few seconds to liquefy everything. Put the chicken strips, the peppers and onions, and the liquefied chipotles, etc, into the frying pan. While stirring, bring everything to a simmer. Let simmer for a few minutes just to get everything nice and hot again. Once everything is hot and done, add the whipping cream. Stir and bring everything back to a simmer. Remove from heat and serve immediately. Wrap in flour tortillas and eat away. A little sour cream spread in the tortilla tastes good also. Remember - everything's flexible! Note: The addition of about 5 tablespoons of honey mustard transforms the sauce into a great sauce for grilled, fried, or broiled salmon.- Hide quoted text - - Show quoted text - I'll give that recipe a try, it sounds really good. The pablano peppers are not hot. Some are very mild with just a hint of heat, but occasionally I get one that has a bit of warmth (I like these the best). It seems that the smaller ones are warmer. The warmest ones are maybe 20-40% the heat of a jalapeno. By comparison, chipotles are 50% hotter than the jalapeno they are made from, at least to me. Pablanos are especially good in chili, I always add 2 or 3 chopped ones. I keep a jar of cleaned, seeded, then pureed chipoltes with the adobo sauce in the fridge ready for application to a sandwich or adding to soup or stew. Love that stuff! |
OT Good eats
On 10/26/11 3:43 PM, John H wrote:
On Wed, 26 Oct 2011 07:32:14 -0700 (PDT), wrote: - Show quoted text - I'll give that recipe a try, it sounds really good. The pablano peppers are not hot. Some are very mild with just a hint of heat, but occasionally I get one that has a bit of warmth (I like these the best). It seems that the smaller ones are warmer. The warmest ones are maybe 20-40% the heat of a jalapeno. By comparison, chipotles are 50% hotter than the jalapeno they are made from, at least to me. Pablanos are especially good in chili, I always add 2 or 3 chopped ones. I keep a jar of cleaned, seeded, then pureed chipoltes with the adobo sauce in the fridge ready for application to a sandwich or adding to soup or stew. Love that stuff! Here's a tip I picked up somewhere. Take individual chipotles out of the can and spread them out on a sheet of wax paper. Leave an inch or more space around each pepper. Then pour a little of the sauce over each one - using all the sauce. Then freeze them. Then the wax paper can be folded, enclosing all the peppers and taking up very little space. When needed, peel the frozen peppers and sauce off the wax paper, and they're good to go. They don't seem to lose any flavor at all. Uh, what do you boys recommend for cleaning toilet bowls? |
OT Good eats
On Wed, 26 Oct 2011 07:32:14 -0700 (PDT), "Jack." wrote:
- Show quoted text - I'll give that recipe a try, it sounds really good. The pablano peppers are not hot. Some are very mild with just a hint of heat, but occasionally I get one that has a bit of warmth (I like these the best). It seems that the smaller ones are warmer. The warmest ones are maybe 20-40% the heat of a jalapeno. By comparison, chipotles are 50% hotter than the jalapeno they are made from, at least to me. Pablanos are especially good in chili, I always add 2 or 3 chopped ones. I keep a jar of cleaned, seeded, then pureed chipoltes with the adobo sauce in the fridge ready for application to a sandwich or adding to soup or stew. Love that stuff! Here's a tip I picked up somewhere. Take individual chipotles out of the can and spread them out on a sheet of wax paper. Leave an inch or more space around each pepper. Then pour a little of the sauce over each one - using all the sauce. Then freeze them. Then the wax paper can be folded, enclosing all the peppers and taking up very little space. When needed, peel the frozen peppers and sauce off the wax paper, and they're good to go. They don't seem to lose any flavor at all. |
OT Good eats
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OT Good eats
On 10/26/2011 3:41 PM, X ` Man wrote:
On 10/26/11 3:43 PM, John H wrote: On Wed, 26 Oct 2011 07:32:14 -0700 (PDT), wrote: - Show quoted text - I'll give that recipe a try, it sounds really good. The pablano peppers are not hot. Some are very mild with just a hint of heat, but occasionally I get one that has a bit of warmth (I like these the best). It seems that the smaller ones are warmer. The warmest ones are maybe 20-40% the heat of a jalapeno. By comparison, chipotles are 50% hotter than the jalapeno they are made from, at least to me. Pablanos are especially good in chili, I always add 2 or 3 chopped ones. I keep a jar of cleaned, seeded, then pureed chipoltes with the adobo sauce in the fridge ready for application to a sandwich or adding to soup or stew. Love that stuff! Here's a tip I picked up somewhere. Take individual chipotles out of the can and spread them out on a sheet of wax paper. Leave an inch or more space around each pepper. Then pour a little of the sauce over each one - using all the sauce. Then freeze them. Then the wax paper can be folded, enclosing all the peppers and taking up very little space. When needed, peel the frozen peppers and sauce off the wax paper, and they're good to go. They don't seem to lose any flavor at all. Uh, what do you boys recommend for cleaning toilet bowls? Your head... |
OT Good eats
On 10/26/11 5:26 PM, JustWait wrote:
On 10/26/2011 3:41 PM, X ` Man wrote: On 10/26/11 3:43 PM, John H wrote: On Wed, 26 Oct 2011 07:32:14 -0700 (PDT), wrote: - Show quoted text - I'll give that recipe a try, it sounds really good. The pablano peppers are not hot. Some are very mild with just a hint of heat, but occasionally I get one that has a bit of warmth (I like these the best). It seems that the smaller ones are warmer. The warmest ones are maybe 20-40% the heat of a jalapeno. By comparison, chipotles are 50% hotter than the jalapeno they are made from, at least to me. Pablanos are especially good in chili, I always add 2 or 3 chopped ones. I keep a jar of cleaned, seeded, then pureed chipoltes with the adobo sauce in the fridge ready for application to a sandwich or adding to soup or stew. Love that stuff! Here's a tip I picked up somewhere. Take individual chipotles out of the can and spread them out on a sheet of wax paper. Leave an inch or more space around each pepper. Then pour a little of the sauce over each one - using all the sauce. Then freeze them. Then the wax paper can be folded, enclosing all the peppers and taking up very little space. When needed, peel the frozen peppers and sauce off the wax paper, and they're good to go. They don't seem to lose any flavor at all. Uh, what do you boys recommend for cleaning toilet bowls? Your head... I should have asked you. The only job you're qualified for is cleaning porti-johns. |
OT Good eats
On 10/26/2011 5:29 PM, X ` Man wrote:
On 10/26/11 5:26 PM, JustWait wrote: On 10/26/2011 3:41 PM, X ` Man wrote: On 10/26/11 3:43 PM, John H wrote: On Wed, 26 Oct 2011 07:32:14 -0700 (PDT), wrote: - Show quoted text - I'll give that recipe a try, it sounds really good. The pablano peppers are not hot. Some are very mild with just a hint of heat, but occasionally I get one that has a bit of warmth (I like these the best). It seems that the smaller ones are warmer. The warmest ones are maybe 20-40% the heat of a jalapeno. By comparison, chipotles are 50% hotter than the jalapeno they are made from, at least to me. Pablanos are especially good in chili, I always add 2 or 3 chopped ones. I keep a jar of cleaned, seeded, then pureed chipoltes with the adobo sauce in the fridge ready for application to a sandwich or adding to soup or stew. Love that stuff! Here's a tip I picked up somewhere. Take individual chipotles out of the can and spread them out on a sheet of wax paper. Leave an inch or more space around each pepper. Then pour a little of the sauce over each one - using all the sauce. Then freeze them. Then the wax paper can be folded, enclosing all the peppers and taking up very little space. When needed, peel the frozen peppers and sauce off the wax paper, and they're good to go. They don't seem to lose any flavor at all. Uh, what do you boys recommend for cleaning toilet bowls? Your head... I should have asked you. The only job you're qualified for is cleaning porti-johns. Nope, never did that... But I can prove I work, can you? Didn't think so... |
OT Good eats
On 10/26/11 5:56 PM, JustWait wrote:
On 10/26/2011 5:29 PM, X ` Man wrote: On 10/26/11 5:26 PM, JustWait wrote: On 10/26/2011 3:41 PM, X ` Man wrote: On 10/26/11 3:43 PM, John H wrote: On Wed, 26 Oct 2011 07:32:14 -0700 (PDT), wrote: - Show quoted text - I'll give that recipe a try, it sounds really good. The pablano peppers are not hot. Some are very mild with just a hint of heat, but occasionally I get one that has a bit of warmth (I like these the best). It seems that the smaller ones are warmer. The warmest ones are maybe 20-40% the heat of a jalapeno. By comparison, chipotles are 50% hotter than the jalapeno they are made from, at least to me. Pablanos are especially good in chili, I always add 2 or 3 chopped ones. I keep a jar of cleaned, seeded, then pureed chipoltes with the adobo sauce in the fridge ready for application to a sandwich or adding to soup or stew. Love that stuff! Here's a tip I picked up somewhere. Take individual chipotles out of the can and spread them out on a sheet of wax paper. Leave an inch or more space around each pepper. Then pour a little of the sauce over each one - using all the sauce. Then freeze them. Then the wax paper can be folded, enclosing all the peppers and taking up very little space. When needed, peel the frozen peppers and sauce off the wax paper, and they're good to go. They don't seem to lose any flavor at all. Uh, what do you boys recommend for cleaning toilet bowls? Your head... I should have asked you. The only job you're qualified for is cleaning porti-johns. Nope, never did that... But I can prove I work, can you? Didn't think so... I'd be delighted to send samples of my work to any well-mannered, rational poster here. |
OT Good eats
On 10/26/2011 6:03 PM, X ` Man wrote:
On 10/26/11 5:56 PM, JustWait wrote: On 10/26/2011 5:29 PM, X ` Man wrote: On 10/26/11 5:26 PM, JustWait wrote: On 10/26/2011 3:41 PM, X ` Man wrote: On 10/26/11 3:43 PM, John H wrote: On Wed, 26 Oct 2011 07:32:14 -0700 (PDT), wrote: - Show quoted text - I'll give that recipe a try, it sounds really good. The pablano peppers are not hot. Some are very mild with just a hint of heat, but occasionally I get one that has a bit of warmth (I like these the best). It seems that the smaller ones are warmer. The warmest ones are maybe 20-40% the heat of a jalapeno. By comparison, chipotles are 50% hotter than the jalapeno they are made from, at least to me. Pablanos are especially good in chili, I always add 2 or 3 chopped ones. I keep a jar of cleaned, seeded, then pureed chipoltes with the adobo sauce in the fridge ready for application to a sandwich or adding to soup or stew. Love that stuff! Here's a tip I picked up somewhere. Take individual chipotles out of the can and spread them out on a sheet of wax paper. Leave an inch or more space around each pepper. Then pour a little of the sauce over each one - using all the sauce. Then freeze them. Then the wax paper can be folded, enclosing all the peppers and taking up very little space. When needed, peel the frozen peppers and sauce off the wax paper, and they're good to go. They don't seem to lose any flavor at all. Uh, what do you boys recommend for cleaning toilet bowls? Your head... I should have asked you. The only job you're qualified for is cleaning porti-johns. Nope, never did that... But I can prove I work, can you? Didn't think so... I'd be delighted to send samples of my work to any well-mannered, rational poster here. Yeah, so you really can't, I get it... |
OT Good eats
On Wed, 26 Oct 2011 18:03:17 -0400, X ` Man
wrote: On 10/26/11 5:56 PM, JustWait wrote: On 10/26/2011 5:29 PM, X ` Man wrote: On 10/26/11 5:26 PM, JustWait wrote: On 10/26/2011 3:41 PM, X ` Man wrote: On 10/26/11 3:43 PM, John H wrote: On Wed, 26 Oct 2011 07:32:14 -0700 (PDT), wrote: - Show quoted text - I'll give that recipe a try, it sounds really good. The pablano peppers are not hot. Some are very mild with just a hint of heat, but occasionally I get one that has a bit of warmth (I like these the best). It seems that the smaller ones are warmer. The warmest ones are maybe 20-40% the heat of a jalapeno. By comparison, chipotles are 50% hotter than the jalapeno they are made from, at least to me. Pablanos are especially good in chili, I always add 2 or 3 chopped ones. I keep a jar of cleaned, seeded, then pureed chipoltes with the adobo sauce in the fridge ready for application to a sandwich or adding to soup or stew. Love that stuff! Here's a tip I picked up somewhere. Take individual chipotles out of the can and spread them out on a sheet of wax paper. Leave an inch or more space around each pepper. Then pour a little of the sauce over each one - using all the sauce. Then freeze them. Then the wax paper can be folded, enclosing all the peppers and taking up very little space. When needed, peel the frozen peppers and sauce off the wax paper, and they're good to go. They don't seem to lose any flavor at all. Uh, what do you boys recommend for cleaning toilet bowls? Your head... I should have asked you. The only job you're qualified for is cleaning porti-johns. Nope, never did that... But I can prove I work, can you? Didn't think so... I'd be delighted to send samples of my work to any well-mannered, rational poster here. Snotty boy works for his wife. He's a tester and marketing guru, specializing in spam that hawks penis extenders and ride 'em scooters. |
OT Good eats
On 10/26/11 8:54 PM, jps wrote:
On Wed, 26 Oct 2011 18:03:17 -0400, X ` Man wrote: On 10/26/11 5:56 PM, JustWait wrote: On 10/26/2011 5:29 PM, X ` Man wrote: On 10/26/11 5:26 PM, JustWait wrote: On 10/26/2011 3:41 PM, X ` Man wrote: On 10/26/11 3:43 PM, John H wrote: On Wed, 26 Oct 2011 07:32:14 -0700 (PDT), wrote: - Show quoted text - I'll give that recipe a try, it sounds really good. The pablano peppers are not hot. Some are very mild with just a hint of heat, but occasionally I get one that has a bit of warmth (I like these the best). It seems that the smaller ones are warmer. The warmest ones are maybe 20-40% the heat of a jalapeno. By comparison, chipotles are 50% hotter than the jalapeno they are made from, at least to me. Pablanos are especially good in chili, I always add 2 or 3 chopped ones. I keep a jar of cleaned, seeded, then pureed chipoltes with the adobo sauce in the fridge ready for application to a sandwich or adding to soup or stew. Love that stuff! Here's a tip I picked up somewhere. Take individual chipotles out of the can and spread them out on a sheet of wax paper. Leave an inch or more space around each pepper. Then pour a little of the sauce over each one - using all the sauce. Then freeze them. Then the wax paper can be folded, enclosing all the peppers and taking up very little space. When needed, peel the frozen peppers and sauce off the wax paper, and they're good to go. They don't seem to lose any flavor at all. Uh, what do you boys recommend for cleaning toilet bowls? Your head... I should have asked you. The only job you're qualified for is cleaning porti-johns. Nope, never did that... But I can prove I work, can you? Didn't think so... I'd be delighted to send samples of my work to any well-mannered, rational poster here. Snotty boy works for his wife. He's a tester and marketing guru, specializing in spam that hawks penis extenders and ride 'em scooters. And I think he said he handles "legal," too. Now that is scary. |
OT Good eats
On Oct 26, 9:56*pm, X ` Man dump-on-conservati...@anywhere-you-
can.com wrote: On 10/26/11 8:54 PM, jps wrote: On Wed, 26 Oct 2011 18:03:17 -0400, X ` Man *wrote: On 10/26/11 5:56 PM, JustWait wrote: On 10/26/2011 5:29 PM, X ` Man wrote: On 10/26/11 5:26 PM, JustWait wrote: On 10/26/2011 3:41 PM, X ` Man wrote: On 10/26/11 3:43 PM, John H wrote: On Wed, 26 Oct 2011 07:32:14 -0700 (PDT), *wrote: - Show quoted text - I'll give that recipe a try, it sounds really good. The pablano peppers are not hot. Some are very mild with just a hint of heat, but occasionally I get one that has a bit of warmth (I like these the best). It seems that the smaller ones are warmer. The warmest ones are maybe 20-40% the heat of a jalapeno. By comparison, chipotles are 50% hotter than the jalapeno they are made from, at least to me. Pablanos are especially good in chili, I always add 2 or 3 chopped ones. I keep a jar of cleaned, seeded, then pureed chipoltes with the adobo sauce in the fridge ready for application to a sandwich or adding to soup or stew. Love that stuff! Here's a tip I picked up somewhere. Take individual chipotles out of the can and spread them out on a sheet of wax paper. Leave an inch or more space around each pepper. Then pour a little of the sauce over each one - using all the sauce. Then freeze them. Then the wax paper can be folded, enclosing all the peppers and taking up very little space. When needed, peel the frozen peppers and sauce off the wax paper, and they're good to go. They don't seem to lose any flavor at all. Uh, what do you boys recommend for cleaning toilet bowls? Your head... I should have asked you. The only job you're qualified for is cleaning porti-johns. Nope, never did that... But I can prove I work, can you? Didn't think so... I'd be delighted to send samples of my work to any well-mannered, rational poster here. Snotty boy works for his wife. *He's a tester and marketing guru, specializing in spam that hawks penis extenders and ride 'em scooters. And I think he said he handles "legal," too. Now that is scary.- Hide quoted text - - Show quoted text - He did. Can you imagine the criminally insane "handling legal"..... whatever that means. ~~ Snerk ~~ |
OT Good eats
On 10/26/11 6:11 PM, JustWait wrote:
On 10/26/2011 6:03 PM, X ` Man wrote: I should have asked you. The only job you're qualified for is cleaning porti-johns. Nope, never did that... But I can prove I work, can you? Didn't think so... I'd be delighted to send samples of my work to any well-mannered, rational poster here. Yeah, so you really can't, I get it... Oh? There are several well-mannered, rational posters here. You and your trashy buddies, of course, aren't among them. I suppose all of your *shortcomings* are genetic, eh? |
OT Good eats
On 10/27/2011 6:30 AM, X ` Man wrote:
On 10/26/11 6:11 PM, JustWait wrote: On 10/26/2011 6:03 PM, X ` Man wrote: I should have asked you. The only job you're qualified for is cleaning porti-johns. Nope, never did that... But I can prove I work, can you? Didn't think so... I'd be delighted to send samples of my work to any well-mannered, rational poster here. Yeah, so you really can't, I get it... Oh? There are several well-mannered, rational posters here. You and your trashy buddies, of course, aren't among them. I suppose all of your *shortcomings* are genetic, eh? I wish you'd stop picking on Scotty and a few others. You should start acting like a gentleman and maybe you won't be the target so many disparaging remarks. Since you are the ringleader of the minority position here, we are looking to you to take the initiative to rein in your boys. I would be pleased to support any effort you are willing to make to suppress baiting, taunting and trash talk your side seems to enjoy bestowing on rec.boats. Best regards, YKW |
OT Good eats
On Thu, 27 Oct 2011 07:22:57 -0400, Drifter wrote:
On 10/27/2011 6:30 AM, X ` Man wrote: On 10/26/11 6:11 PM, JustWait wrote: On 10/26/2011 6:03 PM, X ` Man wrote: I should have asked you. The only job you're qualified for is cleaning porti-johns. Nope, never did that... But I can prove I work, can you? Didn't think so... I'd be delighted to send samples of my work to any well-mannered, rational poster here. Yeah, so you really can't, I get it... Oh? There are several well-mannered, rational posters here. You and your trashy buddies, of course, aren't among them. I suppose all of your *shortcomings* are genetic, eh? I wish you'd stop picking on Scotty and a few others. You should start acting like a gentleman and maybe you won't be the target so many disparaging remarks. Since you are the ringleader of the minority position here, we are looking to you to take the initiative to rein in your boys. I would be pleased to support any effort you are willing to make to suppress baiting, taunting and trash talk your side seems to enjoy bestowing on rec.boats. Best regards, YKW Harry hasn't the maturity to stop his instigating. His recent actions in this thread, which was simply a nice conversation, prove the point. He's like a baby squalling for attention. Probably has poopy pants. Jeff, if you're still reading this, sorry about that. Best to filter Harry. |
OT Good eats
On 10/27/11 8:19 AM, John H wrote:
On Thu, 27 Oct 2011 07:22:57 -0400, wrote: On 10/27/2011 6:30 AM, X ` Man wrote: On 10/26/11 6:11 PM, JustWait wrote: On 10/26/2011 6:03 PM, X ` Man wrote: I should have asked you. The only job you're qualified for is cleaning porti-johns. Nope, never did that... But I can prove I work, can you? Didn't think so... I'd be delighted to send samples of my work to any well-mannered, rational poster here. Yeah, so you really can't, I get it... Oh? There are several well-mannered, rational posters here. You and your trashy buddies, of course, aren't among them. I suppose all of your *shortcomings* are genetic, eh? I wish you'd stop picking on Scotty and a few others. You should start acting like a gentleman and maybe you won't be the target so many disparaging remarks. Since you are the ringleader of the minority position here, we are looking to you to take the initiative to rein in your boys. I would be pleased to support any effort you are willing to make to suppress baiting, taunting and trash talk your side seems to enjoy bestowing on rec.boats. Best regards, YKW Harry hasn't the maturity to stop his instigating. His recent actions in this thread, which was simply a nice conversation, prove the point. He's like a baby squalling for attention. Probably has poopy pants. Jeff, if you're still reading this, sorry about that. Best to filter Harry. "Drifter" is among the worst "pickers" here. If he wants the behavior in rec.boats to change, he should set the example. I'm sure someone will let me know if he does. You are a racist asshole, Herring. Your castigating others in light of your racist ways here is just plain laughable. |
OT Good eats
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OT Good eats
On 10/27/2011 8:24 AM, X ` Man wrote:
On 10/27/11 8:19 AM, John H wrote: On Thu, 27 Oct 2011 07:22:57 -0400, wrote: On 10/27/2011 6:30 AM, X ` Man wrote: On 10/26/11 6:11 PM, JustWait wrote: On 10/26/2011 6:03 PM, X ` Man wrote: I should have asked you. The only job you're qualified for is cleaning porti-johns. Nope, never did that... But I can prove I work, can you? Didn't think so... I'd be delighted to send samples of my work to any well-mannered, rational poster here. Yeah, so you really can't, I get it... Oh? There are several well-mannered, rational posters here. You and your trashy buddies, of course, aren't among them. I suppose all of your *shortcomings* are genetic, eh? I wish you'd stop picking on Scotty and a few others. You should start acting like a gentleman and maybe you won't be the target so many disparaging remarks. Since you are the ringleader of the minority position here, we are looking to you to take the initiative to rein in your boys. I would be pleased to support any effort you are willing to make to suppress baiting, taunting and trash talk your side seems to enjoy bestowing on rec.boats. Best regards, YKW Harry hasn't the maturity to stop his instigating. His recent actions in this thread, which was simply a nice conversation, prove the point. He's like a baby squalling for attention. Probably has poopy pants. Jeff, if you're still reading this, sorry about that. Best to filter Harry. "Drifter" is among the worst "pickers" here. If he wants the behavior in rec.boats to change, he should set the example. I'm sure someone will let me know if he does. You are a racist asshole, Herring. Your castigating others in light of your racist ways here is just plain laughable. I wonder why you think I am a "picker" whatever that means. I also wonder why you think I should set the example for you? That's kind of like putting the cart before the horse, isn't it? You are the trend setter. Everyone looks to you to set the tone. So, if you are determined to destroy Rec.boats, it will happen. |
OT Good eats
On Thu, 27 Oct 2011 08:56:21 -0400, Drifter wrote:
On 10/27/2011 8:24 AM, X ` Man wrote: On 10/27/11 8:19 AM, John H wrote: On Thu, 27 Oct 2011 07:22:57 -0400, wrote: On 10/27/2011 6:30 AM, X ` Man wrote: On 10/26/11 6:11 PM, JustWait wrote: On 10/26/2011 6:03 PM, X ` Man wrote: I should have asked you. The only job you're qualified for is cleaning porti-johns. Nope, never did that... But I can prove I work, can you? Didn't think so... I'd be delighted to send samples of my work to any well-mannered, rational poster here. Yeah, so you really can't, I get it... Oh? There are several well-mannered, rational posters here. You and your trashy buddies, of course, aren't among them. I suppose all of your *shortcomings* are genetic, eh? I wish you'd stop picking on Scotty and a few others. You should start acting like a gentleman and maybe you won't be the target so many disparaging remarks. Since you are the ringleader of the minority position here, we are looking to you to take the initiative to rein in your boys. I would be pleased to support any effort you are willing to make to suppress baiting, taunting and trash talk your side seems to enjoy bestowing on rec.boats. Best regards, YKW Harry hasn't the maturity to stop his instigating. His recent actions in this thread, which was simply a nice conversation, prove the point. He's like a baby squalling for attention. Probably has poopy pants. Jeff, if you're still reading this, sorry about that. Best to filter Harry. "Drifter" is among the worst "pickers" here. If he wants the behavior in rec.boats to change, he should set the example. I'm sure someone will let me know if he does. You are a racist asshole, Herring. Your castigating others in light of your racist ways here is just plain laughable. I wonder why you think I am a "picker" whatever that means. I also wonder why you think I should set the example for you? That's kind of like putting the cart before the horse, isn't it? You are the trend setter. Everyone looks to you to set the tone. So, if you are determined to destroy Rec.boats, it will happen. He's done his best, but we're still around. He can't stand that he starts umteen threads a day and no one will respond to him. So, he must make an attempt to destroy another. I think the third grade level is where the name-calling starts. |
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