C. sapidus

^ This. And if you used a container with a narrow neck (test tube, or even better, a volumetric flask) the weight-per-volume measurement will be more accurate.

Bacon? 😉

I was craving seafood and greens, so: palak paneer, but substituting bay scallops for paneer cheese. Seared bay scallops and removed. Briefly fry fenugreek and cumin seeds, then saute with onion, ginger, garlic, chiles, and tomato paste. Add spinach (frozen, microwaved, chopped). When spinach is done, stir in the scallops and a squeeze of lime.

Clean-out-the-fridge breakfast: Italian sausage, cubed zucchini, chiles, shallots, and garlic, sauteed and then mixed with tomato paste, half-and-half, and fish sauce. Made a pit in the middle, fried an egg, and then finished with cilantro, Asian basil, feta cheese, and a squeeze of lime. Fridge is ready for a fresh batch of groceries.

Anguillan BBQ chicken: marinated chicken thighs overnight with a blender mix of shallots, scallions, garlic, onion, habanero chiles, thyme, black pepper, salt, olive oil, and dark rum. Grilled the chicken over charcoal with cherry wood for smoke. Brushed the chicken with Anguillan BBQ sauce (see next) in the last few minutes of cooking. Anguillan BBQ sauce: saute onion, garlic, and habanero chiles, then simmer with crushed tomato, tomato paste, habanero salsa, BBQ sauce, rice vinegar, brown sugar, dark rum, oregano, thyme, and black pepper. Bahamian (pigeon) peas and rice: jasmine rice with bacon, onion, zucchini, garlic, thyme, tomato paste, and lime juice.

Welcome, @Irishgentleman! I hope one of the chocolate folks here can yelp you out. You might get a better response if you post this question in the Pastry & Baking forum: Pastry, confectionery, ice cream, desserts, jams & jellies, and baking techniques and ingredients (clicky) Good luck!

Fried some bacon and added last night's taco filling (potato, sausage, Poblano chiles, mustard greens) along with pickled jalapenos and leftover rotisserie chicken. Topped the lot with a fried egg

Nontraditional tacos with Italian sausage, potato, mustard greens, and Poblano chile rajas. Sauteed sausage and white onion, added minced garlic and jalapeno with thyme and Mexican oregano. Simmered cubed baby potatoes with chicken stock, added to the Poblano chile mixture with the mustard greens, and then cooked everything until dry. Finished with yogurt and served with corn tortillas, feta cheese, and habanero hot sauce.

"Spicy burgers" (chapli kebab): ground lamb with minced onion, garlic, ginger, cilantro, and habanero and serrano chiles, plus ground coriander seed, cumin, black pepper, and cayenne. Served on Bavarian pretzel rolls, to complete the culture-clash meal. Grilled pineapple, dipped in melted butter and then a mix of sugar, canela, cloves, and grated lime zest. Served as both a dessert and as a topping on the spicy burgers. Stir-fried mustard greens with garlic and oyster sauce. Simple and good. Dogs, surprisingly, enjoyed raw mustard greens.

Wow, that's great! Apparently they are now out of production, so I hope yours keeps working.

That is very kind, thank you! Yes I usually correct white balance and exposure with Lightroom (camera) or on the phone. I should figure out how to calibrate my monitor. I got a hand-me-down second monitor from younger son, and its colors are quite different. 😕

Concoction inspired by rajas con crema: Roasted and sliced a chile Poblano. Sliced white onion and sweated zucchini seared in a pan with habanero chiles, garlic, cumin seed, black pepper, and red Hatch chile powder. Mixed in cubed sweet potato (previously baked), diced rotisserie chicken, Poblano strips, and half-and-half. Cooked that down and finished with Mexican oregano. The sweet potato was pretty soft and became part of the sauce. Not what I planned, but no complaints.

Mom Leuang Neuang's famous sate, from Thai Food. Marinate slices of chicken thigh meat with coconut milk, sweetened condensed milk, palm sugar, fish sauce, turmeric, whiskey, and a spice paste of shallot, peanuts, and toasted/ground coriander and cumin seed. Grill over charcoal, and serve wrapped in Boston lettuce leaves with peanut sauce. Peanut sauce: ginger, garlic, jalapeno and habanero chiles, scallions, palm sugar, and chunky peanut butter, simmered with coconut milk, fish sauce, and lemon juice. I am fairly certain that Mrs. C would commit at least minor crimes for good peanut sauce. 😉

Yup, I prefer the Foreign Extra Stout. But would that be worth buying for Guinness cake?

Good luck with the Guinness cake. It has always surprised me that Guinness feels heavy but contains < 5% alcohol. I love Mexican oregano. It is the only kind I stock lately. Usually comes in big pieces, so I rub them between my palms and the aroma is so lovely.

Grilled honey sesame shrimp: marinated the shrimp with sesame oil, shaoxing wine, soy sauce, honey, Sriracha, 5-spice powder, sesame seeds, garlic, ginger, and scallion whites. Removed the shrimp and reduced the sauce to a glaze. Grilled the shrimp over charcoal, brushing each side with the glaze. Mrs. C made zucchini fritters with mint in the air fryer. We ate the first batch with pesto but the fritters were better as is.

Thai shrimp salad. Stir-fried shrimp in the wok. Dressing was blended long red and bird chiles, garlic, lime juice, and fish sauce. Salad had cucumber, shallots, scallions, Asian basil, mint, and cilantro. Served with microwave cilantro rice (not pictured). Spicy!

I started with the idea of shrimp and zucchini tacos, but it morphed into something closer to a sambal. Sauteed shallot, garlic, and cumin seed blended into a spice paste with long red chiles, ginger, red Hatch chile powder, ground coriander seed, and turmeric. Seared the shrimp and zucchini separately. Fried the spice paste in the shallot, garlic, and cumin-flavored oil, added in the shrimp and zucchini, and then finished with Asian basil, scallions, and cilantro, with fish sauce to taste. Would make again, with the usual disclaimer.

^ I love your breakfast flavors. 😃 We went out for tacos last night and had leftover taco meat - chorizo, lengua, al pastor, and barbacoa. Also had leftover spinach rice, green chutney, and some oyster and shiitake mushrooms that needed using up. So, fried rice with shallot, jalapeno, sliced ginger, and fish sauce, finished with an egg, feta, cilantro, and Asian basil. You can't really see the taco meat, but the flavors came through.

Last meal for our house guest, who returns to Maine tomorrow. Andrew's Goa curry, with salmon, shrimp, and Thai eggplant. Spice paste was garlic, dried red chiles, coriander and cumin seed, black peppercorns, and turmeric. Curry had fried onions, coconut milk, and tamarind. Basmati rice with spinach, fried shallots, and cinnamon stick. Interesting recipe - the spinach is cooked really dry. Cucumber and ginger salad with lime juice, ginger, and mint leaves. Parsi green chutney, with grated coconut, cilantro and mint leaves, jalapeno, garlic, cumin, lime juice, and a little sugar.

Yeah, I'm sure brisket chile would be good, but it does seem like you would lose a lot of what makes smoked brisket special. I have had fantastic smoked brisket tacos, though. Perhaps that would be another option. . . . and chile con carne has its origins in carne con chile colorado.

Hope to see more of your cooking, @akp! Welcome!

Vietnamese grilled chicken (ga nuong): Chicken was marinated with lemon juice, fish sauce, oil, black pepper, salt, and sugar. I fried plantains in butter and oil, and Mrs. C air-fried broccolini (feta on mine). Dipping sauce of lemon juice, fish sauce, rice vinegar, sugar, garlic, and sliced long red chiles (not pictured).

Breakfast concoction. Sauteed sliced cabbage and onion with fermented black beans. Added in sliced jalapeno and long red chile, roasted Poblano chile, cilantro, cumin seed, black pepper, Mexican oregano, and fish sauce. Lowered the heat and then stirred in two eggs and feta. Would make again. Fermented black beans add a special something.

Welcome @KWCC!