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Old 12-31-2012, 08:32 PM   #21
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Oh, and dare I even suggest you add a little kick to one of your beers??
I thought of that! Right now, the "lightest" colored beer I have is an American red, and it's very hoppy so I don't think it would go well.

But I wonder if I pulled off a growler of oatmeal stout and put some dried peppers in there? I am not sure. Maybe I'll pour one now, and sprinkle some flakes in it just to see if I like it!
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Old 12-31-2012, 08:34 PM   #22
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Yes, we did that just about two days ago, as a matter of fact. We've got wonderfully flavored grass-fed beef, but some of the cuts are a little tough. I made something like a swiss steak, then put it in the crockport with some stout and two of those peppers and a few frozen tomatoes from our garden. It came out really really good!

We still have plenty of venison (got three deer this year), and lots of lamb and quite a bit of that beef.

Tomorrow Bob is roasting an organic chicken, and he told me he's using both the pepper flakes and one or two whole dried peppers in that. That sounds really good to me!
That DOES sound good! You could probably stew a chicken with almost the exact same braise liquid as the beef (or quail, or whatever lean game-bird you might have access to) and get spectacular stew too. I would make it with rice for sopping or with big ole chunks of crusty bread. Curse you Yoop, you're making me hungry.
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Old 12-31-2012, 08:40 PM   #23
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That DOES sound good! You could probably stew a chicken with almost the exact same braise liquid as the beef (or quail, or whatever lean game-bird you might have access to) and get spectacular stew too. I would make it with rice for sopping or with big ole chunks of crusty bread. Curse you Yoop, you're making me hungry.
Ha- except I'm so weird with what I eat that I won't eat bread. (I don't eat wheat at all, and rarely other grains). Bob eats rice, but I don't. We harvest wild rice every year (not actually rice, it's a grass seed) and Bob eats that alot, while I occasionally have a bite of that. I bet he's making wild rice for tomorrow, though!
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Old 12-31-2012, 08:41 PM   #24
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Can you malt wild rice?

Want me to send you some liver sausages for some wild rice?

Teehee...

Actually Im not joking...

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Old 12-31-2012, 09:12 PM   #25
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Oh... did anyone mention putting one of those buggers in a bottle of middling vodka?

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Old 01-01-2013, 01:16 AM   #26
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Oh... did anyone mention putting one of those buggers in a bottle of middling vodka?
Hmm. No. I have some Gordon's sitting around, for bloody Mary's. That sounds awesome!

BRB.
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Old 01-01-2013, 01:18 AM   #27
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Can you malt wild rice?

Want me to send you some liver sausages for some wild rice?

Teehee...

Actually Im not joking...
You probably can malt wild rice, but you can also use it unmalted.

Bob is actually interested in your liver sausage. Can you give me a link to a thread about it? He may take you up on the swap offer, but it's for Bob, not me. I don't eat liver, either!
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Old 01-01-2013, 01:23 AM   #28
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http://www.homebrewtalk.com/f56/liver-sausages-375798/
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Old 01-01-2013, 01:24 AM   #29
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I would smoke some of them...
If you do, make sure you use a water pipe or hookah. They really burn.

Actually, I would grind some of them up and use them like you use crushed red pepper. Probably a very unique taste with the blend that you have.

And I like the vodka idea...probably some fantastic bloody marys there.
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Old 01-04-2013, 06:43 PM   #30
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Pepper vodka for bloody mary's is really great. I always keep some on hand, usually with whatever peppers I have leftover after making my chili.

All told though, I would highly recommend going to oil route. I also usually keep homemade chili oil in the house as much as I can, and I use it all the time. Need a little olive oil to saute veggies in? CHILI OIL! Need some oil to keep that chicken from sticking to your pan? CHILI OIL!

Like you Yooper, I love anything spicy. I have only had one or two dishes in my entire life that I found were legitimately too spicy for me. So I love to be able to add that to anything I want. One of my favorite uses for the chili oil is to drizzle it over the top of whatever soup I've made. It adds heat as well as a nice depth and richness of flavor.

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