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FYI guys, I am sending pepper powders out tomorrow, time permitting.

I have two extra envelopes ready to go. If anyone wants 'em, get me an address... fast...!

2.5g Red Savina Habanero
5g Caribbean Red Habanero
7.5g Spicy Mustard Habanero

Mmmm... delicious.

Mike

Wow that was detailed...

Mike wrote:FYI guys, I am sending pepper powders out tomorrow, time permitting.

I have two extra envelopes ready to go. If anyone wants 'em, get me an address... fast...!

2.5g Red Savina Habanero
5g Caribbean Red Habanero
7.5g Spicy Mustard Habanero

Mmmm... delicious.

Mike

I'm way stoked, Mike!
Thanks!

I made chicken in my crock pot the other night:

-3 sliced chicken breasts
-2 sliced bellpeppers
-1 chopped onion
-a packet of fajita seasoning
-a cup of water.

Left that in the crock pot for a few hours and then ate on tortillas, topped with shredded cheese.
Crock pot fajitas, mofos.

All my pepper powders are spoken for.

Looks like spring is finally here, so I'm hoping to plant in the next couple of weeks. Gotta order some seeds.

Happy (h)eating.

Mike

Mike wrote:All my pepper powders are spoken for.

Looks like spring is finally here, so I'm hoping to plant in the next couple of weeks. Gotta order some seeds.

Happy (h)eating.

Mike

WOOOOO

Woo! I'm making wings with my old pepper powder tomorrow! Might finally sack up and make me some hot sauce when the new batch arrives. Basically: scotch bonnet+ mustard+ brown sugar+ vinegar and water.

Tonorrow morning, I am going to wake up and make a delicious pot roast.
This should last me for ~5 meals.

Are you guys leftovers folks?
Or does it gotta be freshly cooked?

I love making tons of food at once.
It saves a lot of time for me during the week when I do all my cooking on the weekend.

Fresh cooked is almost always better, but leftovers are more convenient.

I hate frozen foods.

PetZounds wrote:Tonorrow morning, I am going to wake up and make a delicious pot roast.
This should last me for ~5 meals.

Are you guys leftovers folks?
Or does it gotta be freshly cooked?

I love making tons of food at once.
It saves a lot of time for me during the week when I do all my cooking on the weekend.

This is how I do it. Always cook the entire 1lb box of pasta to al dente, then use it in various dishes over the next few days.

Stews & casseroles age well as leftovers.
Most other stuff does not...but being able to quickly reheat cooked noodles (in a skillet w/minimal stock; I avoid microwaves) really helps cut down on prep time, cleaning time & energy used.

PetZounds wrote:Are you guys leftovers folks?
Or does it gotta be freshly cooked?

Hells yeah, for lunch at work. Screw sandwiches and the cafeteria food, I'd much prefer last night's leftovers.

In the evenings when I have time I much prefer fresh cooked food.

Tonight I had roast potatoes, mashed parsnip and lamb with a jam & red wine sauce. Pretty good.

I just made cookies in the oven.
I cooked them at 400 F instead of 350 F.
What this means is that the outside is crispy while the inside is gooey.
This is the best thing to ever happen to me.

Made another round of Doom Burgers. Upped the temperature of the stove so the meat was crispy but juicy. Also mixed in hot sauce into the meats for the spice. Gonna make some mean hot sauce with the powder once its here and try that in the mix next time.

So Mike, I got your powder in the mail today.
Thanks so much!

Do you have any recipes you recommend I try it in?

I'm glad it arrived.

Think of it as a spice, like an ultra-hot cayenne powder. You can sprinkle it on pretty much anything, or you can use it in recipes. You can put it on or in eggs, pizza, chili, under-seasoned Mexican/Asian food... pretty much anything that calls for cayenne, paprika, or other powdered pepper.

My favorite use is simple. I like to make a quesadilla, put a dollap of sour cream on the plate, sprinkle the sour cream with some of it, and dip the quesadilla in the sour cream.

I recommend you taste it before you use it. Take a tooth pick, moisten the end, dip it in the bag, and taste. They each have a different level of heat, and a different flavor.

Mike

Got my peppers today! I could smell them from my mailbox! Gonna taste test them in a bit and decide which one gets to become a sauce. Thanks so much Mike, much love!