I've actually never tried Feta with eggs so I probably should. I don't think my mind is open enough to change it on this debate, me and cheddar are just too tight.
Sometimes I'll go feta and then top it with a light sprinkling of cheddar...
I've actually never tried Feta with eggs so I probably should. I don't think my mind is open enough to change it on this debate, me and cheddar are just too tight.
Sometimes I'll go feta and then top it with a light sprinkling of cheddar...
How decadent! Jambe, scrape and butter the orgy pit!
(Any concern about running a grill on top of a keg?). Nice keg stand!
Haha yeah, the keg is empty. It's from my first keg party when I was a sophomore in high school, I kept it as a memento because I thought it would make a nice little table well worth the 10$ deposit.
The bbq sauce, which is a recipe that my brother's old lady pulled together from a few others, will freeze. He named it Reaper's Blood, which I think is corny, but oh well, it was his to name. The pH is just on the edge for water bath canning and we all have room in the freezers so I didn't bother getting the pressure canner out. The rest will keep.
The mustard was a lark and it came out great! I found a recipe online that was simple and followed it very loosely with some tweaks. All the typical ingredients you'd expect. About 15 whole scotch bonnets, an onion, and a few cloves of garlic in the magic bullet. Cup of vinegar, white and apple cider mixed 2 tablespoons or so of brown sugar, some lime juice, couple hunks of pineapple. 1/4 cup yellow mustard and 1/2 cup mustard powder Dash of curry and a double dash of cumin Salt
It came out sweet almost to a relish level, which I like, but next time I'll make a sweet and a not sweet batch. It's hot as you'd expect from a sauce with a handful of whole habaneros per jar, I wonder how hot it's gonna be in a month. Yee haw.
The Reaper's Blood has 9 peppers, without seeds, in 13 pints of sauce, and is seriously hot. It's as hot as the mustard with whole habaneros.
The bbq sauce, which is a recipe that my brother's old lady pulled together from a few others, will freeze. He named it Reaper's Blood, which I think is corny, but oh well, it was his to name. The pH is just on the edge for water bath canning and we all have room in the freezers so I didn't bother getting the pressure canner out. The rest will keep.
The mustard was a lark and it came out great! I found a recipe online that was simple and followed it very loosely with some tweaks. All the typical ingredients you'd expect. About 15 whole scotch bonnets, an onion, and a few cloves of garlic in the magic bullet. Cup of vinegar, white and apple cider mixed 2 tablespoons or so of brown sugar, some lime juice, couple hunks of pineapple. 1/4 cup yellow mustard and 1/2 cup mustard powder Dash of curry and a double dash of cumin Salt
It came out sweet almost to a relish level, which I like, but next time I'll make a sweet and a not sweet batch. It's hot as you'd expect from a sauce with a handful of whole habaneros per jar, I wonder how hot it's gonna be in a month. Yee haw.
The Reaper's Blood has 9 peppers, without seeds, in 13 pints of sauce, and is seriously hot. It's as hot as the mustard with whole habaneros.
Love all this. Awesome stuff. I am going to have to take a swing at the mustard. Have done plenty of hot and BBQ sauces, but never tried mustard.
It's just like any other hot sauce, you can't hardly screw it up! I love that you can add peppers or sugar to adjust it later if it's not properly balanced.
I finally tried quinoa. I cooked red quinoa and put white beans and tofu on top. I was hungry within a half hour, but I felt wired like I had a shot of espresso. The flavor came from spices and onions.
I look forward to figuring out the different flavors of the different colors of quinoa.
There is no such thing as leftover pizza. There is now pizza and later pizza. - anonymous The risk I took was calculated, but man, am I bad at math - The Mincing Mockingbird
I finally tried quinoa. I cooked red quinoa and put white beans and tofu on top. I was hungry within a half hour, but I felt wired like I had a shot of espresso. The flavor came from spices and onions.
I look forward to figuring out the different flavors of the different colors of quinoa.
I can't stand quinoa. Love me some cous cous though.
Comments
And, I also love spinach. However....there is a home for good lettuce.
Sometimes I'll go feta and then top it with a light sprinkling of cheddar...
Chorizo and Eggs
Cuban black beans and rice.
Yum!
Spent the day making and canning hot sauce and bbq sauce, I'm whooped!
I've got poblanos coming out of my ears.
Left to right: Carolina Reaper BBQ sauce, Thai chili paste, Louisiana style hot sauce, and Bajan style hot mustard with Scotch Bonnets
(Any concern about running a grill on top of a keg?). Nice keg stand!
It's from my first keg party when I was a sophomore in high school, I kept it as a memento because I thought it would make a nice little table well worth the 10$ deposit.
Talk to me about the hot mustard. How'd you do that?
The pH is just on the edge for water bath canning and we all have room in the freezers so I didn't bother getting the pressure canner out.
The rest will keep.
The mustard was a lark and it came out great!
I found a recipe online that was simple and followed it very loosely with some tweaks. All the typical ingredients you'd expect.
About 15 whole scotch bonnets, an onion, and a few cloves of garlic in the magic bullet.
Cup of vinegar, white and apple cider mixed
2 tablespoons or so of brown sugar, some lime juice, couple hunks of pineapple.
1/4 cup yellow mustard and 1/2 cup mustard powder
Dash of curry and a double dash of cumin
Salt
It came out sweet almost to a relish level, which I like, but next time I'll make a sweet and a not sweet batch.
It's hot as you'd expect from a sauce with a handful of whole habaneros per jar, I wonder how hot it's gonna be in a month. Yee haw.
The Reaper's Blood has 9 peppers, without seeds, in 13 pints of sauce, and is seriously hot.
It's as hot as the mustard with whole habaneros.
I love that you can add peppers or sugar to adjust it later if it's not properly balanced.
And fuck Blue Oyster Cult! I now fear the Reaper('s Blood).
I look forward to figuring out the different flavors of the different colors of quinoa.
The risk I took was calculated, but man, am I bad at math - The Mincing Mockingbird
Haha yeah, those were a nice few months with barely any lines at chipotle! It's a nice and quick option for lunch during the week.
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Put a pork loin in a brine bath overnight for roasting tomorrow.