What did I cook this weekend.....

[BUCKNUTS]

If you add avacado to that you have a classic salsa from Veracruz where my wife's family is from



Recipe? Sounds great! I know I can approximate from the pictures but sometime you miss the nuances and you're close to the source

The raw salsa are really easy to do. This salsa is the first thing I ever ate at my in-laws and I loved it and I still do. I use a molcajete my mom in-law gave me but you can use a food processor. 1 clove garlic, if you use a food processor smash up the clove to a paste on a cutting board before adding it to the food processor bites of raw garlic are no bueno in this salsa. everything else can be rough chopped and tossed in the food processor. 4/5 decent sized tomatillos, 1/2 small white onion, 2-3 Serrano chilis depending on how hot you like it, cilantro to taste (1/4 cup? I probably use more because I love cilantro) one small avacado and salt to taste. in the food processor with 1/4 cup of water and pulse to a coarse puree. No lime in this salsa not sure why but there isnt. of course it would be good with lime so you could add some if you wanted.

 

[mattmmille]

Tuna Salad Sub...solid white albacore, DUKE's mayo, celery, dill cubes, salt, pepper...and a home-pickled egg! Cuban bread, romaine, tomatoes. Yum!

 

[BUCKNUTS]

My favorite salsa cruda is Habanero chilis(3), red onion(1/2 medium), radish(2-3), lime juice(juice of 1/2) and salt to taste. Ripping hot makes you feel alive.

 

[ChefRex]

Tuna Salad Sub...solid white albacore, DUKE's mayo, celery, dill cubes, salt, pepper...and a home-pickled egg! Cuban bread, romaine, tomatoes. Yum!

Been a long time since I went there, looks good!

 

[mattmmille]

Made some goodies this past weekend to take to my Mom. She lives a couple of hours away in the middle of nowhere and doesn't get out much. We went grocery shopping and out to dinner, too. She was surprised when I showed up and very happy about the goodies! Of course, I took her a mixed six pack of beer. I also made pimento cheese, chicken salad (pretty much the same stuff as in the tuna salad, except chicken instead), some fresh cooked corn (off the cobb and frozen in individual servings), and some breaded and fried eggplant, frozen and Ziploc bagged into meal portions. Here's some pics...it really exists!

 

[passedpawn]

Recipe? Sounds great! I know I can approximate from the pictures but sometime you miss the nuances and you're close to the source

I made this many times from a recipe I took off a bag of chips. This particular batch I made from a recipe from Cooks Illustrated (it caught my eye recently so I thought I'd see if their were any differences). The CI recipe is online and requires a membership, so I assumed the link wouldn't work and just copied/pasted here.

They are both good. The second one had the cilantro which I think should always be prominent in salsa. If you try the second one, let it sit in the fridge for a few hours, then taste it. Add a bit of sugar to counter the bitterness of the onion. You might not need any - depends on the onion.

Recipe from Cooks Illustrated:

 

[passedpawn]

... and some breaded and fried eggplant

Definitely on my list.

 

[BUCKNUTS]

I'm a huge fan of cook's country and america's test kitchen on pbs. I used to have a membership to the website but I didnt use it enough to justify it. If you follow any of their recipes to the letter you will produce good food, those recipes are tried and tried again until they get it right. Most of the stuff in my kitchen pots/pans, chef knives etc are from their recommendations


Sent from my iPhone using Home Brew

 

[HomebrewCraig]

Tofu stir fry!

(Extra firm tofu seared in sesame oil on a bed of jasmine rice, with green onion, white onion, green pepper, cauliflower, mushroom, carrot)

Edit: I forgot the cayenne peppers! (The thin slices of yellow)

 

[cheezydemon3]

Fried green tomatoes w/ spicy mayo. Yum!

 

[BUCKNUTS]

Salsa Mexicana on the left the jalapeno actually have heat so its tasty. On the right is a salsa cruda of habanero, red onion, radish, cilantro, lime juice and salt. I'm not one to play the hard ass role so i'm not too proud to say 1 spoonful of the habanero salsa sent me to the fridge for milk. Holy sh!t is it spicy. I'm going to put it on tacos tomorrow so the meat and corn tortillas will help temper the heat.


Sent from my iPhone using Home Brew

 

[Cheesy_Goodness]

Had some leftover cabbage from making cole slaw the other day, so I put together a batch of a creatively named family favorite known as "cabbage noodles and sausage"
Also added some onions, raisins, apples, apple juice and caraway seeds topped off with home made kraut. The back burner is some delicious canned beets from my mom (ain't nobody make beets like maw make beets).

 

[unionrdr]

^ We used to have something like that at home growing up. And sometimes mom also made cabbage strudel!

 

[cheezydemon3]

OK! You all are NOT ready for this

Mega burgers.

Homemade bread
Homegrown tomatoes
Homegrown banana peppers
Headbanger's Smoked Cheddar...HEADBANGER'S awesome pellet grill cold smoked GOOOOD cheddar!
Mayo, grey poupon......onions
Fried potatos

 

[mcbaumannerb]

OK! You all are NOT ready for this

Mega burgers.

Homemade bread
Homegrown tomatoes
Homegrown banana peppers
Headbanger's Smoked Cheddar...HEADBANGER'S awesome pellet grill cold smoked GOOOOD cheddar!
Mayo, grey poupon......onions
Fried potatos

You aren't growing your own mustard?!

JK - looks awesome...thanks for making me hunger over an hour before lunch!

 

[headbanger]

OK! You all are NOT ready for this

Mega burgers.

Homemade bread
Homegrown tomatoes
Homegrown banana peppers
Headbanger's Smoked Cheddar...HEADBANGER'S awesome pellet grill cold smoked GOOOOD cheddar!
Mayo, grey poupon......onions
Fried potatos

View attachment 217423

I AM ready! Hold the mayo please.

What's with the red beer?

 

[cheezydemon3]

I AM ready! Hold the mayo please.

What's with the red beer?

Lol, the cheese was AWESOME!!!!!!!!

I was saving it for gawd knows what, and Kelli was like, "I am having the smoked cheddar", glad she gave me a push! It was PERFECT!

Hold the mayo, but Mustard is OK? Good man.

The "red beer" is in honor of Cardinal Football kicking off........pfshhhhht, lol.

You got me!!!! NOT BEER......Check out my HIDEOUS brewing confessions to see.

You aren't growing your own mustard?!

JK - looks awesome...thanks for making me hunger over an hour before lunch!

Didn't grow the cow either, lol. Lazy me!

 

[headbanger]

Hold the mayo, but Mustard is OK? Good man.

Haha, you know better!

Glad you liked the cheese, I will make you some more.

 

[cheezydemon3]

Haha, you know better!

Glad you liked the cheese, I will make you some more.

How the hell do I repay you???? Lol.

I guess the soprasetta and olives are worth something

 

[podz]

I'm not one to play the hard ass role so i'm not too proud to say 1 spoonful of the habanero salsa sent me to the fridge for milk. Holy sh!t is it spicy.

Any neutralising effects that drinking milk brings are purely psychosomatic; dairy products do absolutely zero to neutralise the effects of capsaicin on human pain receptors - in fact, it only serves to spread the pain around and prolong it. The active ingredient in chili, i.e. the stuff that makes it burn your mouth, capsaicin, bonds itself to oils in the pepper's placenta (the white strips on the inside to which the seeds attach). Try to clean some oil off of a cutting board by wiping it with milk - no result.

The beer, on the other hand, will have a slight neutralising effect because alcohol dissolves oil.

Next time you take a bite of some really hot chili, have a shot of vodka waiting on standby. That will reduce your chili burn time from 20 minutes down to about 10 seconds because it almost immediately dissolves the oils, to which the capsaicin is bound, from the inside of your mouth.

 

[Tamarlane]

Dupe post

 

[Tamarlane]

Any neutralising effects that drinking milk brings are purely psychosomatic; dairy products do absolutely zero to neutralise the effects of capsaicin on human pain receptors - in fact, it only serves to spread the pain around and prolong it. The active ingredient in chili, i.e. the stuff that makes it burn your mouth, capsaicin, bonds itself to oils in the pepper's placenta (the white strips on the inside to which the seeds attach). Try to clean some oil off of a cutting board by wiping it with milk - no result.

The beer, on the other hand, will have a slight neutralising effect because alcohol dissolves oil.

Next time you take a bite of some really hot chili, have a shot of vodka waiting on standby. That will reduce your chili burn time from 20 minutes down to about 10 seconds because it almost immediately dissolves the oils, to which the capsaicin is bound, from the inside of your mouth.

If you say so but yogurt does work wonders and I made some ghost pepper vodka that nearly made my face melt and my stomach explode so I am skeptical of vodka's healing properties vis a vis capsaicin


Sent from my iPhone using Home Brew

 

[paulthenurse]

Seriously? Much research is required.


I can only see this turning out badly on a couple of levels.

 

[hunter_le five]

I made some ghost pepper vodka that nearly made my face melt and my stomach explode so I am skeptical of vodka's healing properties vis a vis capsaicin

There's a difference between using vodka to flush capsaicin from your mouth, and drinking more capsaicin.

 

[Tamarlane]

There's a difference between using vodka to flush capsaicin from your mouth, and drinking more capsaicin.

No I think it was a psychosomatic thing because I saw the peppers floating in there


Sent from my iPhone using Home Brew

 

[BUCKNUTS]

One expects that the long hydrocarbon tail will make capsaicin less water soluble than vanillin. This is indeed the case. Capsaicin is insoluble in cold water, but freely soluble in alcohol and vegetable oils. This is why drinking water after munching an habanero pepper won't stop the burning. A cold beer is the traditional remedy, but the small percentage of alcohol will not wash away much capsaicin. For relief from a chile burn, drink milk. Milk contains casein, a lipophilic (fat-loving) substance that surrounds and washes away the fatty capsaicin molecules in much the same way that soap washes away grease.




Sent from my iPhone using Home Brew

 

[BUCKNUTS]

Beer does diddly for relieving the burn while I know from personal experience that milk helps quite a bit sour cream even more. I eat hot stuff ALL the time I can state unequivocally that dairy provides some relief while beer never does.


Sent from my iPhone using Home Brew

 

[betarhoalphadelta]

I thought the answer for capsaicin was sugar...

 

[troy2000]

Any neutralising effects that drinking milk brings are purely psychosomatic; dairy products do absolutely zero to neutralise the effects of capsaicin on human pain receptors - in fact, it only serves to spread the pain around and prolong it. The active ingredient in chili, i.e. the stuff that makes it burn your mouth, capsaicin, bonds itself to oils in the pepper's placenta (the white strips on the inside to which the seeds attach). Try to clean some oil off of a cutting board by wiping it with milk - no result.

The beer, on the other hand, will have a slight neutralising effect because alcohol dissolves oil.

Next time you take a bite of some really hot chili, have a shot of vodka waiting on standby. That will reduce your chili burn time from 20 minutes down to about 10 seconds because it almost immediately dissolves the oils, to which the capsaicin is bound, from the inside of your mouth.

Well, I've never tried to tame a habanaro burn by licking milk off a cutting board.

But over the years I've guzzled a long list of liquids that happened to be within reach, and sipping ice cold milk has done the best job. It may not be a cure as such, but it keeps pain under control until the burn subsides. The worst drinks for the job, in my experience? Anything carbonated, be it soda pop or beer.

Can I back all that up with controlled studies and scientific explanations? No. But I'll trust what has worked for me in the past.

Of course, your suggestion of a shot of vodka is too enticing to pass up; I'll have to try it (would good bourbon also work?). But I'll also have a carton of cold milk handy along with the key to the liquor cabinet, just for backup.....

 

[betarhoalphadelta]

Of course, your suggestion of a shot of vodka is too enticing to pass up; I'll have to try it (would good bourbon also work?). But I'll also have a carton of cold milk handy along with the key to the liquor cabinet, just for backup.....

Or mix yourself a White Russian