Which Cooking Are You?

[Dusty Chalk]

I’m just saying what everyone else is thinking.

 I bet it was delicious.  Chocolatey Pecany delicious.

Now I want one.  Fax is on.

[Mario_Fpolis]

Tri-tip. A little bit of oil, salt and pepper to coat the meat. Garlic-herbs butter. Some veggies. 200ºC oven for 1~1h30. Bath everything every 15min. Juicy, extremely juicy. Cheers!

 

[grawk]

Sous vide prime sirloin finished in a wok with salt and pepper
Zucchini sautéed with garlic sesame salt and pepper topped with sriracha

[Dusty Chalk]

(whimper)

[VPI]

Cooking up some leftover smoked pork belly with a bit of brown sugar to make some ultra thick smoked bacon for my eggs.




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[Augsburger]

Finally, someone who doesn't boil their meat!

[n_maher]

One pan breakfast.

 

[Mario_Fpolis]

Palemtto/Palm Heart. Pupunha is the smoothest, tastier one of Brazilian Palm Heart. The other one is Juçara, more fibrous.

Expectation

Reality 

 

[Voltron]

Good to know...

[swt61]

Faggot meat has never gone out of fashion in my crowd.

[n_maher]

It's the first real day of fall and marks the return of pork chili verde and cast-iron-skillet cornbread.

[Voltron]

So funny! I bought all of the ingredients for your chili verde recipe earlier today because Claire got some tomatillos on Friday. Making it tomorrow or Tuesday but wishing I could eat it right now!

[swt61]

My mouth is watering already!

[Voltron]

[mikeymad]

If you listen to the sound only - much different expectation.... ?

 

[Voltron]

In real life the fart noise was less obvious than the phone mic picked up. ?

[Voltron]

I used hatch and jalapeño peppers for the chili verde, which made it very smooth and not as spicy as with pasilla peppers. I learned this by making a burrito for testing purposes. 

[grawk]

weird, last time I had fresh hatch chilis they were as hot as anything I'd voluntarily eat

 

[n_maher]

Most pepper sites I've looked at list the hatch as equal to, or lesser, than a jalepeno - but there's often a caveat that hot varieties can be pretty darn hot (8,000 SHU).  So between the low and high heat versions there's a huge range (1,000 - 8,000).  

 

[Voltron]

Hatch peppers have an oddly wide range of heat apparently. These were quite mild because I ate a chunk raw to check them out. I ended up with three large hatch and three large jalapeño even though I started with two each. The flavor is very good and I'm hoping it will only be better tomorrow after sitting overnight. 

[swt61]

You can force a pepper to get hotter. If you stress a pepper plant after blossoming, it will produce more capsaicin.

You can also grow a jalapeno next to a habanero, and the second generation will cross pollinate, therefore making a hotter Jalapeno, and possibly milder habanero.

[Voltron]

I made the @Absorbine_Sr fennel, sausage, kale and bean stew tonight. Simple and tasty. 

Edited October 3, 2018 by Voltron

[mikeymad]

I can hear it... 

[Voltron]

Same sound but later in the night this time. 

[grawk]

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