Mad Hatter
Gotta go Faster
Now that's a Shield maiden! And if you don't agree you might get skewered......
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Any Cooks Onboard?
- Thread starterPatrickStapler
- Start date
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- Thread starter
- #1,282
Street taco night…
Had some maters and hot peppers. Roasted salsa with a crapload of cilantro, garlic, lime juice and just enough salt. 
5 lb of beef ribs were on sale for $23 and couldn't pass them up. Ribs, mashed taters, gravy and baked butternut squash.
302BOB
Epic Contributor
I'm sure the ribs came out great, but I'm a glutton for some mashed potatoes and gravy, any day of the week, All day long!!!!!!!!!!!!...
The ribs were pretty darn tender. Could have ate the whole plate with a spoon!I'm sure the ribs came out great, but I'm a glutton for some mashed potatoes and gravy, any day of the week, All day long!!!!!!!!!!!!...
steveespo
@21CarProductions @NJS58 Racing @NJS58 Eurosport
Charlotte test meatballs and sauce being prepared yesterday.
302BOB
Epic Contributor
Steve , this looks like a meal getting ready to savor..............What was the Pasts of choice???.............
The beginnings of "fire powder" - anaheims and habaneros.
Aaawwwhhh ! Look at the twins!
Aaawwwhhh ! Look at the twins!
Fire powder done. Not much from all those peppers but really good. Tried with a damp toothpick just to gauge and still a tiny burn after 10 minutes. This will be one of those 1/4 - 1/2 tsp per maybe a gallon of chili or whatever. Knowing me I'll be sprinkling on stuff. 
- Thread starter
- #1,291
Reminds me of some Carolina Reaper powder one of my good friends brought me….
. It hurt. I ended up just throwing it away. It was ridiculous!
. It hurt. I ended up just throwing it away. It was ridiculous!
Reaper is a whole different world. I tried a drop of reaper sauce at a festival and it lit me up for 20 minutes. The burn just stays and stays once the flavor is gone. I like hot but too much for me.Reminds me of some Carolina Reaper powder one of my good friends brought me….
- Thread starter
- #1,293
Agreed!
302BOB
Epic Contributor
I enjoy some heat now and then like everybody....I got my Frank's hot sauce in the cabinet like everybody else..................but there comes a point when HOT is TOO HOT......don't ask me to tell you about an episode I had with a Scotch Bonnet pepper a few moons ago................................
- Thread starter
- #1,295
My go to is Crystal.
Most people have never heard of this one. Pisqueya scotch bonnet hot sauce is one of my absolute favorites. It's a ittle pricey but don't need much with a meal. My recent go to is Melindas fire roasted garlic and habanero.
Hot Like Fuego - Pisqueya Hot Sauce
This "picante / pique" delivers the freshness of a salsa and the heat of a traditional hot sauce! A classic made with the rare to find Caribbean grown scotch bonnet pepper for an all-natural, smoky-sweet, tropical heat.
pisqueya.com
Dave_W
Cones - not just for ice cream
My friends & I call hot sauce that is more punishment than flavor "Mean for no good reason."
Dave_W
Cones - not just for ice cream
My go-to hot sauce is Cholula. A bit smoother with less of a vinegar "bite" than Tabasco. I really like Cholula Green on eggs, and their Chipotle is a little hotter than the regular, with a nice smoky flavor that's good on BBQ or kicking up a bowl of chili.
I used to buy 1/2 gallons of the stuff for something like 22 bucks and refill a Franks Redhot bottle. Broken down a 5oz bottle came out to $1.70. I like a little more heat so would also use it as a base for doctoring up.
Habanero hot sauce.
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