the cooking & recipes thread

Well, it was a fair effort.

Good texture, lots of tasty edibles, but a little sweet, and the heat didn't have as much body as I like.

I want the heat to bloom in my torso, like putting on a sweater - not getting enough of that.

My philosophy is to have the heat hit you in places other than just your mouth. :wink:

Seems every time I don't rely on the habaneros, I pay a little price.

Experiments, experiments...


Partial conclusion:

Hot preps like purees and other bottled goods cannot replace straight peppers, whether they be fresh or dried/roasted/ground.

Have to be pretty lucky to find good taste behind the heat.

I only remove the wingtip, properly cooked the two remaining sections separate.
Tony Cachere's Creole Seasoning, kosher Salt, Garlic.
Marinate in Texas Pete Buffalo Wing Sauce
Fire needs to be at minimum 375
Return to bowl with Texas Pete twice
Don't be in a hurry, something good takes time

Attachment 7450

MMMMMMMMMMM....wings!!!!

Do you deliver?

Bob. :)

Quote:

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Originally Posted by FeaRpb

Bacon

with some bacon

add some bacon

wrapped in bacon

bacon

/thread

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Doing this out tonite, w/pancakes. :wink:

I'm gonna play around with making a tropical fusion pizza. Dole tropical fruit or some similar (Mango, Guava, Papaya), and spicy salami. Sounds ridiculous? Salami & Pineapple is terrific (think of it like a stronger flavored hawaiian pizza). This is just taking it one step further. Results when I have them.

Ok, so results:

used a freschetta brick-oven 5-cheese pizza as a base. got some salami from a local german market. went half/half with dole canned tropical fruit, and dried tropical fruit--just to experiment.

canned fruit side was soggy. i think i can get it better if the fruit is drained and allowed to evaporate some--prior to baking.

dried fruit side was very sugary--and post-baking, the fruit pieces resembled candied fruit. i will definitely have to rinse/wash dried fruit to remove excess sugar if i go this route again.

overall, i think i'll probably stick to canned fruit, but drain more juice or find a way to evaporate it. not too much, but still enough that it's not runny. FLAVOR WISE, it's pretty awesome. the salami is good by itself, but when baked, the salt really comes out in it. the fruit counterpoints this nicely with some sugar--creating a richness that's really like nothing else i can ever recall having.

I would say if you can clear the logistical hurdles i mention here, it's worth trying at least once. i'm definitely going to re-attempt with canned fruit in the future.

Pineapple is useful in any pizza with an abundance of salty ingredients; it's not just for the bacon/ham - Hawaiian varieties.

The search for a few more suitable fruits is ongong.

GF loves pineapple on her pizza, I'm not a fan. Just too sweet unless topping with half a dozen meats to provide saltiness.

I'd have to dig out my recipe for chili, as it's pretty popular when I make it although nothing too elaborate. Some ground beef, a bit of Chili-o seasoning, then adding some diced peppers, paprika, cinnamon and a few cans of kidney beans and chili beans. I just kinda wing it when I make it.

I like making burgers, but do it on an electric skillet. I cook so rarely with a grill that my form is just awful on there anymore (Sorry for GNC Paul :P ) Bit of Worcestershire, salt, pepper, paprika makes for a good somewhat Steak flavored burger. Alternatively, dry ranch seasoning packets with some shredded cheddar cheese makes a good burger. Some sriracha can be added to that as well for a bit of heat as well.

Have a hundful of legitimate recipes (like my infamous tater dogs) but you'll get them about the same time as Paul posts his wing recipe (so that my GF will stop asking me if I know it.)

Wings.....MMMMMMMMMMMMMMMMMMM

Bob. :)

Quote:

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Originally Posted by sergechronos

GF loves pineapple on her pizza, I'm not a fan. Just too sweet unless topping with half a dozen meats to provide saltiness.

I'd have to dig out my recipe for chili, as it's pretty popular when I make it although nothing too elaborate. Some ground beef, a bit of Chili-o seasoning, then adding some diced peppers, paprika, cinnamon and a few cans of kidney beans and chili beans. I just kinda wing it when I make it.

I like making burgers, but do it on an electric skillet. I cook so rarely with a grill that my form is just awful on there anymore (Sorry for GNC Paul :P ) Bit of Worcestershire, salt, pepper, paprika makes for a good somewhat Steak flavored burger. Alternatively, dry ranch seasoning packets with some shredded cheddar cheese makes a good burger. Some sriracha can be added to that as well for a bit of heat as well.

Have a hundful of legitimate recipes (like my infamous tater dogs) but you'll get them about the same time as Paul posts his wing recipe (so that my GF will stop asking me if I know it.)

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SALAMI. the USA seems averse to the idea, but trust me, it's great on pizza. also wierd? trying to find hawaiian frozen pizza in the USA.