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Hot peppers vary in heat wildly. Some of the peppers you pick from your garden will be way, way hotter than other peppers even from the same plant.
Scoville scale - Wikipedia
Scoville scale - Wikipedia
Gravy's Cooking Thread
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Mrs. Gravy
Quite Saucy
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I grew Serrano chiles and Hot Portugal chiles this year...I bought the plants from a local farm and home store on a whim. They are a nice bit of warmth and flavor.
I am going to be making salsa with them but also have done a quick pickle on the Portugal to use on sandwiches.
I am going to be making salsa with them but also have done a quick pickle on the Portugal to use on sandwiches.
TJT
Mr. Poopybutthole
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Lanx
<Prior Amod>
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also i'm going to upgrade to a 12qt stockpot, currently i have an old 8qt fagor pressure cooker i do my soups in and now in this temp housing i'm using cooks standard 8qt and really like it, i think i'll get their Cooks Standard Classic 02520 12 quart Stainless Steel Stockpot with Lid
the 12qt comes w/ an all steel lid, so it's more oven safe to 500 vs. the glass lid of 350, honestly i have no idea why i'd put it in the oven in the first place, not to mention at 500f.
if anyone has any rec's that's cool, i want a big pot so i doubt an enameled cast iron like le creusant is even in the running, and i make a bit of tomato based soups so i'll stay away from just cast iron.
the 12qt comes w/ an all steel lid, so it's more oven safe to 500 vs. the glass lid of 350, honestly i have no idea why i'd put it in the oven in the first place, not to mention at 500f.
if anyone has any rec's that's cool, i want a big pot so i doubt an enameled cast iron like le creusant is even in the running, and i make a bit of tomato based soups so i'll stay away from just cast iron.
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I like big soup/stock pots to have a thick bottom. This leads to better saute if needed and keeps shit from burning on bottom when simmering thicker stuff like chili or spaghetti sauce. Mine has what seems to be a 1/4 in steel bottom that is probably welded to the bottom of the stainless steel pot. It makes a difference. But if youre doing nothing but stocks in it then it does not make difference.
Edit: seems to me the one you linked has just that...
*Made with stainless steel with an aluminum disc layered in the bottom
Edit: seems to me the one you linked has just that...
*Made with stainless steel with an aluminum disc layered in the bottom
TJT
Mr. Poopybutthole
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Lanx
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One of my friends is telling me rock sugar makes a difference in pho.
I have a few bags in my shipping boxes so i should be good for now, tho i do not believe i saw any at the korean grocer where i'm at. (the dominant asian is korean out here in ks it seems and w/ that korean centric which is 95% ok for me, except i don't have access to chinese ramen)
I have a few bags in my shipping boxes so i should be good for now, tho i do not believe i saw any at the korean grocer where i'm at. (the dominant asian is korean out here in ks it seems and w/ that korean centric which is 95% ok for me, except i don't have access to chinese ramen)
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Show pics when done!
I have a brisket flat in a sous vide bath right now. Plan is 36-48 hours at 155', then throw on smoker to get a bark and smoke ring!
Soygen
The Dirty Dozen For the Price of One
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I can't answer either of those questions, but I did sous vide ribs at 145(per recipe below) and they were awesome. They definitely have a meatier bite than traditional, but I really like it. Still came off the bone easily. I would highly recommend if you have an immersion cooker. Delicious ribs without having to stand next to a hot grill/smoker in hot-ass Florida is nice.
Sous Vide Barbecue Pork Ribs Recipe
Sous Vide Barbecue Pork Ribs Recipe
Mrs. Gravy
Quite Saucy
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Before I went camping, I went on a food spree at Costco. I purchased the Kiolbassa peppered bacon, roasted garlic sausages and jalapeno beef sausages. Um - will buy again (and this coming from a girl who has eaten a lot of bacon and sausage in her life). I am checking out their website right now and came across this super simple not fancy at fucking all recipe. I am going to make with the jalapeno beef and serve at an upcoming homecoming thing I am helping to organize. I used to care if people would think stuff was too hot; now I don't give a fuck. Their asses can burn the same as mine - actually am thinking about upping the heat and using some of the cabot habanero cheddar... 
SAUSAGE BALLS
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A delicious and fun appetizer or holiday potluck idea!
Ingredients
SAUSAGE BALLS
A delicious and fun appetizer or holiday potluck idea!
Ingredients
- 1 pkg Kiolbassa Beef or Roasted Garlic Sausage, diced small
- 2 cups all-purpose baking mix
- 4 cups cheddar cheese, shredded
- ½ cup milk
- ½ cup onion, chopped
- 2 tsp pepper
- 2 tsp minced garlic
- Preheat oven to 375°
- Combine all ingredients in a large mixing bowl and stir well.
- Form 1” balls by rolling mix together.
- Place on ungreased baking sheet and bake for 18-20 min or until golden brown.
- Remove from oven and cool for 5 min before serving.
- Serve with your favorite dipping sauce.
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moonarchia
The Scientific Shitlord
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Mrs. Gravy
Quite Saucy
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Right! Good call.
I like heat - I don't want it so stupid that it detracts from flavor - I want balance but damn, I like the chile rush.
When G and I lived in Nevada MO (small town) so many of our acquaintances thought fucking Taco Bell mild was too hot. Um...what? Yeah - over here it is much more diverse and plenty of my friends are like minded or at least open to try new things. That being said - I will put up a disclosure sign (unless I see someone I don't like headed to the food line, then I am taking it down and sprinkling some jolokia powder on top...MWAHAHAHAHA).
Hekotat
FoH nuclear response team
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