chileheadmike

Now you're talking. Love that stuff. I can do without the rooster sauce. Doesn't taste good. Still, this town seems to be shooting itself in the foot.

I've worked for a couple restaurants that have unfortunately closed. Friends have worked for others suffering the same fate. No notice was ever given. Severance pay was not given either. Sometimes, final paychecks were not given out.

The ones I grew over several years tasted just like a hab.

I've grown these for several years. All the flavor of habs but very little heat. http://www.chileplants.com/search.aspx?ProductCode=CHITRS BTW they have most of the chiles mentioned above. I've bought from them many times and have been very happy with them. No affiliation.

While on a road trip through Arkansas we drove through a town called Toad Lick. Maybe I'm remembering it wrong, but I could swear that was it. Just a few miles down the road from a town called 56. To keep it on topic, they do some pretty good barbecue there, but I can't think of anything that is exclusive to Arkansas. We moved to Lexington, KY a few years ago. I had never heard of Kentucky Hot Brown or Beer Cheese until I go t here.

I thought it was stomach. That's what they said it was at the one restaurant where I've had it. Judy's in Kansas City, KS. I liked it too.

I've had my Cuisinart burr grinder for years. I think I paid 50 bucks for it. Works well, no complaints. http://www.amazon.com/Cuisinart-DBM-8-Supreme-Grind-Automatic/dp/B00018RRRK

I've never seen The Chew, but I did catch about 30 seconds of The Kitchen. I thought it was a spoof, then realized it wasn't. That's when I hit the remote.

Since no one else has asked. What happened? Did you get a 2 liter Coke shower? Or, was it more painful? The kitchen and I got a coke shower. Kids learned some new words. They thought it was pretty funny.

Turkey was a total bust. I've done this several times before with great success. I bone out a whole turkey breast and the lay on traditional stuffing, the poached rib meat, and more stuffing. The whoe thing is rubbed with salt, pepper, paprika, and sage. It's then cooked on the Weber kettle at a fairly high temp, leading to crispy skin and moist meat with the smoke complementing the stuffing. Slices look very nice. I sliced into it and it was medium rare. Crap. I pulled the pie out of the oven and put the turkey in. Crap, I turned the oven up to 400F for the pie. It was done alright. And dry. Everything else came out great. I should not cook when I'm sick, but no one else in the family does.

Use a box cutter to open the plastic wrapping that was bundling a 4 pack of Coke 2-liters. Bad idea.

Very few jobs are 8-5. Work for the government may be. Any good job means long hours, then you still bring work home and work on your own computer, e. mails, reports, etc. Go to a train station's parking lot, and check out how many cars are park there 9, 10, 11 o'clock in the evenings. dcarch Actually, the job I'm in now is 8 to 5 and not government. Previous jobs have been 8 to 5 plus, but no where near the hours I put in when I was in the biz.

I went back to school and got an 8 - 5 job. I miss the work, but my knees do not.

I was truly tempted by the Ronco pasta machine thingie. You put your flour and eggs in, and it mixed and needed for you. The flipped a lever and extruded the pasta. Looked cool. I'm guessing that it would not work at home like it does on the teevee.

I usually buy a half dozen turkey necks the weekend before Thanksgiving. Those are then roasted and made into stock.

A little Dawn detergent rubbed in just before tossing in the washing machine has always worked for me.

I just made some last weekend. Used the recipe on the back of the corn meal package as a start. They're calling for our first freeze here, so I picked the last of the green chiles from the garden. Added those after roasting, peeling, seeding and chopping. Oven at 400F. I heated up the cast iron skillet. Once it was hot, I added a couple tablespoons of bacon fat and brushed it around. Came out quite good. The cast iron caramelizes the sugar a little. It got pretty good reviews from the family.

Pizza Margherita

That does not look like Kansas.

Looks like Kansas.

I've done "Shake's Honey Brine" and then smoked the turkey for the last 15 or so Thanksgivings. Comes out great everytime I use separate turkey stock for gravy. http://www.bbqsearch.com/turkey/22571.shtm

I'm in Lexington, KY. My tomatoes had a terrible year. San Marzanos were the size of grape tomatoes and most had blossom end rot. Old German's weren't much bigger and I only got about 3 of them. Chiles on the other hand have been going nuts. Lots of cayenne, jalapeno, Thai hot, lemon drop and chervena chujski. I've made two batches of hot sauce and will make another this weekend. Smoked a dozen chipotles and will do another dozen this weekend. All from 1 plant of each. I use the lemon drop to make a hot hard candy. Basically, just hard candy with lemon extract, some yellow food coloring and sliced lemon drops.

I'm from KC, and I often wonder why the airport is in Iowa.

In an attempt to not burn my hands, I tried peeling then boiling once. The potatoes were definitely waterlogged.

Yes, 1/2 cup. Sorry. My Mom also peeled the potatoes scary hot. I don't know how she did it. I love how the egg yolks sort of melt into the bacon/vinegar dressing. I may have to make a batch this weekend. Somehow, Mom's was always better than mine though.