OT; What are you eating or cooking?14395
 Pictures? We don't need no stinking pictures.
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brysb private msg quote post Address this user | |
A salad with kale, spinach, salmon , kidney beans and Bragg's Apple Cider Vinegar dressing. I'm on a health kick at the moment!  |
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| Post 526 • IP flag post | ||
 Suck it up, buttercup!!
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KatKomics private msg quote post Address this user | |
| Smoking cheese no issue here...snowing today so everything stays cool. Also have some mulled apple cider on the go along with the jerky and smoked cheese |
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| Post 527 • IP flag post | ||
 CBCS Boomhauer
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HeinzDad private msg quote post Address this user | |
Quote:Originally Posted by HeinzDad  Whenever I buy jerky and laugh at the price I remind myself of this. Three pounds of meat turned into waaaaay less. I think if you sold it all the materials would be covered. Certainly not the time. |
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| Post 528 • IP flag post | ||
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Davethebrave private msg quote post Address this user | |
 Haven’t had this in a while. Added it to some homemade pad thai tonight. Good stuff if you enjoy legitimately spicy food. |
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| Post 529 • IP flag post | ||
 Collector
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goldenageoutlaw private msg quote post Address this user | |
| turkey nachos | ||
| Post 530 • IP flag post | ||
 Masculinity takes a holiday.
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EbayMafia private msg quote post Address this user | |
Quote:Originally Posted by HeinzDad @HeinzDad I hadn't really thought about that, looks like it loses a whole lot of weight in the drying process. What do you figure the final weight is? Maybe 1 pound of jerky from 3 pounds of meat? When you think about it that way, $15-$20 a pound is pretty fair for decent quality mass-produced jerky. |
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| Post 531 • IP flag post | ||
 I'd like to say I still turned out alright, but that would be a lie.
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flanders private msg quote post Address this user | |
Jasmine rice, chicken, coconut aminos, carrots, cabbage, garlic and green onion for dinner. Gluten free pumpkin muffins for dessert.  |
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| Post 532 • IP flag post | ||
 Please continue to ignore anything I post.
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southerncross private msg quote post Address this user | |
| Dinner last night. This is what I cook when I'm too lazy to really cook.  New York steak is cooked a medium. That's how I like my steak.  |
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| Post 533 • IP flag post | ||
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I'd like to say I still turned out alright, but that would be a lie.
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flanders private msg quote post Address this user | |
Homemade pumpkin pudding with granola |
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| Post 534 • IP flag post | ||
 If I could, I would. I swear.
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DrWatson private msg quote post Address this user | |
| You know, Ned, we're pretty much on the same wavelength, but I have to draw the line on that one. You may give my portion to Rod and Todd. | ||
| Post 535 • IP flag post | ||
 The apple sauce and pudding were the best part...
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Bronte private msg quote post Address this user | |
| My question is, are you eating those food choices out of necessity or because it tastes good? (I have only had pumpkin once and it was in a pumpkin cheesecake from cheesecake factory. ) | ||
| Post 536 • IP flag post | ||
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I'd like to say I still turned out alright, but that would be a lie.
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flanders private msg quote post Address this user | |
| @Bronte mostly due to my new diet. I've always liked pumpkin pie and pumpkin bread, but it's a first for the pudding. | ||
| Post 537 • IP flag post | ||
 Moderator
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Jesse_O private msg quote post Address this user | |
| @flanders my inquiring mind wants to know, is the pumpkin pudding any good? I like pumpkin pie and pumpkin bread. I also like pudding. So, I'm thinking I'd at least try that if I ever saw it offered. | ||
| Post 538 • IP flag post | ||
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I'd like to say I still turned out alright, but that would be a lie.
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flanders private msg quote post Address this user | |
| @Jesse_O it tastes great to me and isn't difficult to make, but I think I'd prefer vanilla on a regular basis and this only occasionally. Chocolate is off limits unfortunately but maybe I'll try some other pudding flavors. | ||
| Post 539 • IP flag post | ||
 Have I told you about the time I dropped off 3,000 comics at SDCC?
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Scifinator private msg quote post Address this user | |
BACON! It’s what’s for breakfast. Sliced to King Size Annual thickness!  |
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| Post 540 • IP flag post | ||
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Have I told you about the time I dropped off 3,000 comics at SDCC?
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Scifinator private msg quote post Address this user | |
Quote:Originally Posted by Davethebrave @Davethebrave - been a huge fan of Dave’s Insanity sauce for a couple of decades. I especially appreciate their disclosure that it could also be used to strip varnish. Lol. And the warning “not for people with heart/respiratory problems”. And that is not hyperbole. If you add to a steaming pot, stand back and DO NOT breathe the steam. I have. It is not fun. Here is my current inventory:  |
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| Post 541 • IP flag post | ||
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Davethebrave private msg quote post Address this user | |
Quote:Originally Posted by Scifinator This may sound odd but I have about 20 different types of “hot” spices and sauces. I have an extremely high tolerance for spice by any standard. Dave’s gourmet is great. They are the hottest “normal” sauces I’ve purchased for home use. Haven’t purchased them in a while but recently got a 3-pack. Here are some of the more potent hot sauces on hand right now:  |
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| Post 542 • IP flag post | ||
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Have I told you about the time I dropped off 3,000 comics at SDCC?
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Scifinator private msg quote post Address this user | |
| @Davethebrave - Hmmm. Never had the Carolina Reaper, let me know how it is, please. On a side note, used to have a family and friends $20 monthly poker game that each household would host with snacks and food. One time I put out chips and 3 Salsas. I titled them: "Mild", "Hot", and "Hell on Earth - with "use extreme caution" warning. The Hell on Earth was actually Dave's Insanity Salsa. Yes, if you haven't tried it, they make a salsa. A couple of the guys came up, read the label and scoffed. Then took big scoops. What was witnessed after was hilarious. My Pakistani friend, after jumping up and down and holding his mouth for a good half minute, with tears running down his face finally yelled: "My God! What the F^(# is in that? The other guy...he coughed and sweated profusely for about a half hour before he could actually speak. The salsa was actually good, but in very sparse quantity. |
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| Post 543 • IP flag post | ||
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Davethebrave private msg quote post Address this user | |
| @Scifinator I’ve had carolina reaper before. Think scorpion pepper with an extra kick in the nuts. I tend to add hot sauces to salsa to tailor the heat. Will give that version a try! |
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| Post 544 • IP flag post | ||
 Collector
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RexMuff private msg quote post Address this user | |
You guys r speakin my language. Here’s my Carolina Reaper plant. I like to smoke a batch of jalapeños with a couple of Reapers and make my own hot sauce. I call it “Capt. Giggity’s F Me Sideways Sauce”  |
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| Post 545 • IP flag post | ||
 I'll probably wake up constipated.
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Pre_Coder private msg quote post Address this user | |
| A Native American lady I used to work with grows habanero and jalapeno peppers in her backyard. She says they get hotter each year. In Jan 1994 she gave me two vacuum sealed mason jars. One jar has orange and yellow habaneros in vinegar with onions and garlic, the other jar has her habanero salsa. It's going on 28 years and I still haven't opened them. |
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| Post 546 • IP flag post | ||
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The apple sauce and pudding were the best part...
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Bronte private msg quote post Address this user | |
| How long do they keep? Indefinitely? | ||
| Post 547 • IP flag post | ||
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I'll probably wake up constipated.
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Pre_Coder private msg quote post Address this user | |
Quote:Originally Posted by Bronte I have no idea. Some of the others here who grow and preserve would know better than I. My Brother-in-law who is Mexican from Derango says... "those peppers just gettin' hotter and hotter!" |
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| Post 548 • IP flag post | ||
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Collector
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RexMuff private msg quote post Address this user | |
| Not sure really, but vinegar is one hell of a preservative. 28 years is a long time tho lol | ||
| Post 549 • IP flag post | ||
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Davethebrave private msg quote post Address this user | |
Quote:Originally Posted by Bronte Good question. Vinegar doesn’t go bad - which really just means harmful bacteria don’t typically survive in it. My guess is the answer depends on proportion of vinegar to the other ingredients and - of course - the jarring process. Vacuum sealing the jar means heat sealing it and that definitely helps but… My brain tells me I would not eat something stored in a jar since 1994. |
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| Post 550 • IP flag post | ||
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I'll probably wake up constipated.
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Pre_Coder private msg quote post Address this user | |
Quote:Originally Posted by Davethebrave It all still looks fresh. After 28 years, if it's not edible, maybe I can use to cure sinus blockage during allergy season. |
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| Post 551 • IP flag post | ||
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Davethebrave private msg quote post Address this user | |
| @Pre_Coder yeah, or follow the label on Dave’s Gourmet and use it to strip varnish ;-) | ||
| Post 552 • IP flag post | ||
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The apple sauce and pudding were the best part...
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Bronte private msg quote post Address this user | |
| Or it might clear blockage on number 2 if it's bad. =) | ||
| Post 553 • IP flag post | ||
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Collector
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RexMuff private msg quote post Address this user | |
| @Pre_Coder, at the very least, it could be used as a weapon. Basically bear mace brah. Lol | ||
| Post 554 • IP flag post | ||
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I'll probably wake up constipated.
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Pre_Coder private msg quote post Address this user | |
Quote:Originally Posted by Bronte Let's not talk about that. The caption beneath my avatar is due to my homemade dumplings. lol |
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| Post 555 • IP flag post | ||