Where my fellow cooks at???

[count2infinity]

i could actually order some of my own glassware for much cheaper and give it a go, but i don't have that sort of ambition. You wouldn't want me to do it on the lab equipment... cancer city.

[SoupOrSam]

I sprinkle this on my fries just for giggles.

http://www.hotsauce.com/Blair-s-16-Mill ... illion.htm

No you don't.

I smash and mix them with a little water into a paste and use it as moisturizer also. It's warm and comforting.

[eddysnake]

I'm in it for the flavor, when it comes to hot sauces.

After a certain point of heat....there doesn't seem to be a point.
It's like complimenting a band, because their loud.

http://www.hotsauce.com/Marie-Sharp-s-H ... p/9026.htm

try this. I haven't had better in terms of flavor to heat. The fiery hot, mild and prickly pear are all excellent as well. My favorite condiment in life.

[tifosi77]

So far, my two gold standards are Eaton's and Grace, both Jamaican Scotch bonnet based.

[columbia]

This one is delicious:



The Publix keeps it in the British Isles section, next to the biscuits.

[tifosi77]

Ooh, I'll second the piri piri. Good stuff. Don't know too many places that stock it, or too many grocers that sell the peppers. But when I can find it I go all in.

[Sarcastic]

I'm making this today. Already have all the ingredients. I am not getting too excited as I'll probably screw something up or it's going to suck anyway, but I'll give it a go.

You can click to see the video there.

http://allrecipes.com/Recipe/Chef-Johns ... etail.aspx

[jimjom]

Made two meatloaves today. One with ground turkey & one with beef. I used oatmeal in the turkey one in place of cracker crumbs. Was skeptical on the oatmeal thing but you couldn't even tell. Was pretty good.

[columbia]

I hit a *fresh* seafood shop on Edisto Island yesterday.
How fresh? We watched a dude slice open a grouper behind their back door, which was on the dock.

We grilled some swordfish with a bit of smoked paprika for seasoning.....It was the best fish I have ever had in my life. OMGZ.

I can just feel those worms taking over my digestive track, tifosi.

[count2infinity]

Making some steak and chorizo chili for the evening. If it's any good, I'll post a recipe. It has some stone smoked porter in it.

[count2infinity]

wow...this was delicious.

Spoiler:

Saute a diced spanish onion, diced green bell pepper, about 4 cloves of garlic diced. While you're chopping steep 3 dried dej arbo and 2 dried guajillo chilis in a cup of hot beer (I used Stone's smoked porter). When they're tender, blend it for a bit until smooth and add to the veggies when they get cooked down pretty good. Add 2 14.5 ounce cans of diced tomatoes and a can of diced green chilis. I also added about a cup of water because I knew I wanted to let this cook for a very, very long time.

While the veggies and what not are cooking, I cubed up just over a pound of sirloin steak and let it sit with a dry rub on it (dry rub listed below), cooked up 4 slices of bacon that I thought about putting in the chili, but put them in my corn bread instead, used some of the bacon grease to cook the steak in it for a bit to get some color then into the pool and also cubed up 2 links of chorizo which got browned up and also put into the pool. I let it simmer for about 3 to 4 hours until it cooked down and got nice and thick. Made some corn bread to go with it and topped it with a bit of cheddar cheese. Delicious.

Dry rub (amounts are all approximations):
3 tbsp chili powder
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp brown sugar
1 tbsp cumin
1 tbsp paprika
1 tbsp finely ground coffee
1 tsp mustard powder
1 tsp coriander
1/2 tsp cayenne
salt and pepper (probably about 1/2 tsp each)

[blackjack68]

Nice plating.

[tifosi77]

Crab Salad Provençal with Gazpacho Sauce

Spoiler:

Arista Toscana In Porchetta

Spoiler:

[count2infinity]

that pork looks delicious.

[shmenguin]

i got a thermapen meat thermometer a few weeks ago. my last couple filet's have been absolutely perfect. i can't believe it took me this long to get one of these. well worth the money.

[Kraftster]

This stuff is amazing. Disappeared from stores around here in the past few months, but I've been getting it on Amazon. Used in some burgers this past weekend and it was delicious.

[tifosi77]

Huy Fong makes three main varieties of 'Asian' hot sauces. The guy who founded the company is a Vietnamese immigrant to the U.S., and the condiments are a mish-mash of southeast Asian influences.

- Sriracha, which is a puree of chiles, garlic, vinegar, sugar, salt (Thai/Vietnamese)

- Chili-Garlic Sauce, which is basically Sriracha that hasn't been pureed and has a lot more garlic (Vietnamese)

- Sambal Oelek, which is chunky mash of chilis and their seeds with few other flavor additions (Indonesian/Malaysian)

They are all delicious, and I have jars of all three both at home and at the office. Sriracha is the workhorse condiment, going on nearly everything I eat when I'm at the office. I tend to prefer sambal as my go-to condiment when I'm eating something that's out and out delicious on its own and I just want to up the heat. Chili-garlic sauce I usually reserve for a dipping sauce for the meat products in a bowl of phở.

Interstingly, "Huy Fong" was the name of the barge the food company's founder came to America aboard. And the product is made here in southern California, from chilis that are all grown in L.A. and the counties immediately to the north. So it's very much a point of local pride how popular Huy Fong - and particularly Sriracha - have become.

[mac5155]

I never got some people's obsession with sriracha.. My roommate ate it more than ketchup.

[Sarcastic]

You guys ever put tiny pepperoni slices (and salt and pepper) in your scrambled eggs? It's killer. Just had that recently and I loved it. I need to get me some really thin pepperoni now.

[mac5155]

my grandmother is italian, so we had fried pepperoni for breakfast often. the kind that comes in a stick too, not that thinly sliced processed stuff

[canaan]

my grandmother is italian, so we had fried pepperoni for breakfast often. the kind that comes in a stick too, not that thinly sliced processed stuff

thats how i roll. cut it into chunks/wedges so you get a good nom nom and its a killer breffis.

[Letang Is The Truth]

we have been using this alot lately

Spoiler:

not as hot as sriracha but pretty good.

also - we are trying to go gluten free. any good recipes?

[tifosi77]

Wild Sockeye, Wasabi-Pea Puree, Ponzu Emulsion


And tonight - for the first time ever in the history of my kitchen - I will be making.......... ribs. This will be a day long remembered.

[tifosi77]

Annnnnd, the aforementioned ribs...


The ribs themselves were pretty okay, but the Q sauce I made to go with was pretty tasty.

[Shyster]

I also made ribs last weekend, which I will be eating all week. Three pounds of boneless country-style pork ribs (which aren’t really ribs, but rather shoulder cuts) with a Memphis-style rub indirect grilled for an hour and a half in the constant presence of pecan smoke. And unlike tif’s frou-frou presentation, mine will be properly served with blackeye peas (with salt pork), collard greens, and cornbread.

Seriously dude—it’s barbecue. Some of the best Q in the world is served on sheets of wax paper.