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Posts posted by Schielke
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I think I need to collaborate with General Klink and make our own little smokies.
Ben
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Most of the chilehead fanatic I know consider them to be pretty much just a diversion. Entertainment if you will. The main problem is that if one subtracts the not insubstantial heat, one is left with a flavor that has been likened to singed cat hair. About the only versions I've had that had decent flavor were made by Jim Campell at Mild to Wild chile pepper company. He grows his own chiles and mixes his own sauces. My favorite condiment of his is the powdered apple smoked red savina habanero.
Wow, his stuff is quite affordable too! I expected to see price tags like 25 bucks and more for the really hot stuff. I wonder if the other super hot sauces cost that much more to make...
Ben
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I did a little more research and found that there are two more sauces hottter right now.
The Source @ 7,500,000 scoville
and
Caldera (from Blair) @ 10,000,000 scoville
Descriptions of many super hot sauces
For reference, Dave's Insanity Sauce is about 150,000 scoville
Ben
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Has anybody ever tried any of these mega hot sauces? Aparently the Blair's 5 a.m. reserve was the hottest ever made at 6 million scoville units. I think somebody has beat that though but I am not sure.
Is there any redeeming quality to these sauces? I love spicy food, but this seems like hot for the sake of hot.
Ben
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I dig the torchio and the gigli.
I had myself some gigli last night.
I really dig the shape.
Ben
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LOL!
That one really hit home. I got a mental picture of the whole scene.
Ben
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I really am glad to hear that so many of you are also Costco addicts (I thought there was something wrong with us, though FG has always insisted that really, there isn't). We're hoping to drag FG's mother along with us today and introduce her to the apple pie. It is a fine day when Costco is sampling pies. It is indeed a rare day that I should happen upon say, an apple pie, but I'll happily settle for a berry variety. A cheese cake is clearly sloppy seconds (I'm not a cheese cake fan).
I think the high point of my day was seeing that Ellen wrote "sloppy seconds".
Too funny.
Ben
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I hear those garlic peelers work pretty well, but I dont peel that much gralic to warrant buying one...perhaps you do Gen Klink.
Also, that pic of the waterlogged casings at the top of this page keeps freaking me out when I come to read it. All I can think is "Huge Tapeworms"
Ben
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Excellent.
Ben
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I made some bourbon-mustard brined pork tenderloin with "pickled" pears (white vinegar and sugar). Pretty tasty, but I think I left the pork in the brine a shade too long.
This was a recipe from The Elements of Taste.
Ben
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I didn't even brine them!
Heathen!!!!!!!
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It has been on my list for a long time.
I think that the stories of the crazy chef need to be taken in context.
I doubt any eGulleteer would have any trouble at Lampreia.
Now, a self-important blonde-dyed yuppie that eats there because it is expensive might get miffed when the chef won't accomodate "no butter" in a certain dish.
Ben
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Cream Cracker Eating
It remains a benchmark of record-breaking prowess – how quickly can you YOU eat three Jacob's Cream Crackers? And on October 29, 2002, at the London offices of Guinness World Records, UK sports agent Ambrose Mendy smashed the existing record by more than 30 seconds, chowing down on three crackers in just 49.15 seconds.
"Everyone can do something well," said Ambrose, summing up the Guinness World Records philosophy. "It's all about concentration and telling your mouth to have saliva in it; then it's just bite and swallow, bite and swallow."
What's a Cream Cracker ???
Great Britain's Number One selling cracker! They are crisp and flaky, and perfect for anything you like to enjoy a Cracker with. Perfect for some thinly sliced cheese, with just a dash of Branston Pickle!Beyond that, I couldnt find much about them.
Ben
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Just saw this when doing a search for dips.
They are selling them at McDonalds now....
yay...
Ben
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Right on! Great story.
I have had a similar experience, but without the tasty end. I was going bird hunting with my dad back when I was a kid and we had to cross a cow pasture to get to our destination. At the time, I had the same impression of cattle that you did. Until one of them was mooing loudly and chasing after me when it noticed we were in their field. From then on, I knew cows were one of the most devious creatures in the world and I have no regret when I dive into a rib-eye.
Ben
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geoducks make up the number 1 animal in terms of sheer bio-mass here in the puget sound area.
There are a ton of geoducks.
You may also have seen it refered to as Giant Clam in a sushi place.
Ben
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Trillium, thanks for the resource!
Klink, I am seriously considering going in on part of an animal. Let's look into a few sources and check pricing. I figure if we do it, we should make it happen right around bbq season. I am hoping to get my own smoker sometime in the not so distant future... oh yeah.
Also, I dont think that your vision of grandma chasing a chicken is too far off base. There just has to be someplace out in the countryside that will do that for us as well as farm fresh eggs.
Ben
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The usual look of the steamed liver is a round slice from the wrapped "log". The slices I have seen are usually very thin 1/16 " - 1/8 ".
Ben
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Great roundup Jason! I will be sure to check some of those out.
Ben
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Chicken Breasts stuffed with blue cheese
-seared in the cast iron
-dalop of shallot-blue cheese butter
- finish in oven
Rosemary Potato Slices
-Thin slices of potato (I need a mandoline)
-Tossed with EVOO, fresh rosemary, pepper
-Cook until they blister in hot pan
-Salt
Later on, I made some pizza for some guests. Pesto and sun-dried tomato for one and then peanut sauce, basil, and sliced chicken on the other.
Ben
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Right. The more this foams & gelees topic has drifted around in here, the more interested I am in finding out if the home cook can do some interesting desserts involving them.
Any suggestions? Do I absolutely have to have an isi to attempt interesting foams? (My parents have one, but I don't.)
I'm planning a Chinese menu for Feb 1st, and I'm still undecided as to what I'm going to offer for dessert. After a lot of pondering, I'm going to do a proper Chinese menu in everything BUT the sweet. But I want to try and offer something that doesn't cause too much culture clash. Are there any foams or gelees that I could try?
Heh heh heh, my parents have one too. Now I have to figure out how to convince them to give it to me. They never use it!
I wonder if a nice ginger infused foam could be used to accent something. Perhaps a black tea creme brulee with ginger foam? I wonder if this combo would be too much creaminess?
Ben
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Thanks!
Ben
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chanoyu
Chan-wah-oyu?
'splain please!
Ben
Midget Hot Dogs
in Cooking
Posted
Also,
Katie loves to make the mini pigs in a blanket. She turns them into little sheep with cute ears and tails. I love to devour whole herds.
Ben