Got a half dozen bottles of Marie Sharps, my favorite hot sauce, from Santa. Made in Belize. Also got a truffle hot sauce, which is a little weird for me. Haven’t found the right thing to slather it on maybe.
Not too hot but jalapeños were in the brine, cayenne in the rub, poblanos in the cavity and pan.
Got a half dozen bottles of Marie Sharps, my favorite hot sauce, from Santa. Made in Belize. Also got a truffle hot sauce, which is a little weird for me. Haven’t found the right thing to slather it on maybe.
Spicy was a theme this Christmas. Santa brought me Mike's Hot Honey.
https://mikeshothoney.com
Lavi hot peanut butter with scotch bonnet peppers (from Haiti - check it out, great story)
https://www.laviforhaiti.com
and Momofuku Chili Crunch.
https://shop.momofuku.com/products/chili-crunch
All are delicious.
~rthomas
I made pork carnitas last night using my last couple of dried Hatch chilies and a few other peppers. I've been really doing well lately with rich and flavorful, but not overpowering spice. That's a fine line to walk with my wife.
I got so many ads for Flatiron that I went and checked it out a while back as an upgrade to my standard red pepper flake shaker. They have a lot of interesting pepper flake products, but on the pricey side.
Ended up searching Amazon and ordered New Mexican green chile flakes and a shaker jar of Aleppo pepper flakes. I have been really enjoying the Aleppo on pizza, pasta, etc. Use some in the cooking and then add some on top when plating because I have to keep the main recipe dialed down for the wife.
I am tired of wimpy horseradish, so did some research and ordered a bottle of St. Elmo Steakhouse horseradish. It gave me that burn in the back of my skull I was hunting. Very impressed.
Yep, I thought this thread was still in the queue.
Beer can chicken was spicy/rubbed/basted enough for me Friday night with some leftovers tonight.
[redacted] them and the horses they rode in on.
Yep, thread still here.
[redacted] them and the horses they rode in on.
Made a pepper relish .i got from gordan ramsay
That is tasty but has some heat.
Whole red onion .chopped .
4 red chili peppers .sliced
2 to 3 cups of small tomatoes
Sherry vinegar.
And chopped parsley .
Onions and peppers into pan.
Cook them down.
Cut tomatoes in half
Add cook till mushy add 1/8 cuo of vinegar
Add parsley mash while cooking .
Its a tart relish but good.
I put it on top of a filet sandwich.
Cook filet .slice put on top of pan toasted chibata. top with relish.
Buffalo chicken soup with several splashes of Texas Pete, Tostitos for scooping and a small Caesar salad.
What a novel idea, posting about spicy food in the Ymm, Spicy Food thread.
[redacted] them and the horses they rode in on.
Devil's Diarrhea and Hitler's Anus. Enjoy.