Originally Posted by Inmem58 (Post 11419050)

You should really consider my recipe. Only cost about $7 to make and it makes a ton.

Originally Posted by cdcox (Post 11419094)

Sorry about the bean liquid bleeding all over the plate.

Originally Posted by Inmem58 (Post 11419104)

Like a boss

Originally Posted by Baby Lee (Post 11419109)

You'll be safe from vaihmpers fo' awhile.

Let me know what you think.

Make no mistake, it's hot, but it's the slow burn that dawns on you about 8-10 chipfuls in. Lots of sweet garlic flavor in the mean time.

Originally Posted by BucEyedPea (Post 11419107)

I have. I screen saved your recipe.

Originally Posted by Inmem58 (Post 11419116)

I can tell you don't like heat. I would definitely buy 4 jalepenos because they're cheap. Use two. Taste it a few times, and just add halves, not wholes, from the other two that you left over until you get it just right.

Originally Posted by lewdog (Post 11419119)

Or boil them about 10 minutes and you'll have almost no heat from them.

Originally Posted by Inmem58 (Post 11419116)

I can tell you don't like heat. I would definitely buy 4 jalepenos because they're cheap. Use two. Taste it a few times, and just add halves, not wholes, from the other two that you left over until you get it just right.

Originally Posted by BucEyedPea (Post 11419125)

I like some heat —not a lot and not all the time. For instance I do like wasabi not enough to burn my tongue out. I am definitely not in BL territory though.
It explains that biting tongue of his.

Originally Posted by Inmem58 (Post 11419138)

I wonder who here really tries each others recipes or tips.

I know FMB tried my goldish recipe, he didn't care for it though. I found the meat to be more tender so to speak. What about the rest of you guys?

Originally Posted by Inmem58 (Post 11419138)

I wonder who here really tries each others recipes or tips.

I know FMB tried my goldish recipe, he didn't care for it though. I found the meat to be more tender so to speak. What about the rest of you guys?

Originally Posted by Inmem58 (Post 11419138)

I wonder who here really tries eachothers recipes or tips.

Originally Posted by lewdog (Post 11419157)

I now let my steaks sit salt/pepper for 24 hours thanks to FMB. I'll never go back.

Originally Posted by Inmem58 (Post 11419138)

I wonder who here really tries each others recipes or tips.

Originally Posted by Fire Me Boy! (Post 11419171)

I have, but I can't really remember which ones. The stuff that works gets wrapped into my repertoire. I know I did SR's apricot chicken.

Originally Posted by lewdog (Post 11419194)

I've done a few others things mentioned in this thread I think but can't remember now. I'm not a great cook so I'll try things. You guys have been a big help.

Originally Posted by Inmem58 (Post 11419209)

What's the recipe for the apricot chicken?

Originally Posted by Inmem58 (Post 11419206)

I never made bone marrow, for you try that is a big step imo. You just need to post more pics.

Originally Posted by lewdog (Post 11419220)

It looked gross but tasted good. Also, I traded in my phone the day after and lost all my pictures. :(

Originally Posted by Fire Me Boy! (Post 11419219)

Originally Posted by Inmem58 (Post 11419249)

Not a fan of bone in chicken breast. I'll try it though. Thanks

Originally Posted by BucEyedPea (Post 11419108)

So you have more exact measures for your spices on that? I want to copy it.
I will make Inmen's salsa with it too.

Originally Posted by cdcox (Post 11419263)

I kind of threw it together, but here it is to the best of my recollection.

Originally Posted by Baby Lee (Post 11419270)

Don't take this wrong, but the question has driven me crazy forever.

Oh, and sorry if Q.

But is the name cdcox a tribute to all the seedy cocks you pumped off down at the dockyards?

;)

Originally Posted by cdcox (Post 11419283)

As phobia pointed out many years ago, it is one of the few handles on here that is mod-abuse proof.

Originally Posted by cdcox (Post 11419311)

Hey, someone in the drink of choice thread is drinking that same beer. What a coincidence.

Originally Posted by Inmem58 (Post 11419000)

Here it is folks. 4 cans of diced tomatoes, 4 jalapeños, 2 serranos, one medium onion, one bushel of cilantro, juice from one lemon and you guys already know I love garlic. They should make garlic flavored toothpaste. Seasonings can be used if you have them. No need for Old Bay, I just throw it in for shits and giggles.

http://tapatalk.imageshack.com/v2/15...0e092de8ff.jpg

Boil all the peppers for about 2-3 minutes

http://tapatalk.imageshack.com/v2/15...4815427ab0.jpg

Add one ladle of the pepper juice

http://tapatalk.imageshack.com/v2/15...6cd4e03d5f.jpg

Don't be shy with the garlic. It's crushed garlic, not minced.

http://tapatalk.imageshack.com/v2/15...915c25a301.jpg

Add everything to the food processor and season. I would use 2 teaspoons of everything except for the salt. 1 tsp of salt.

http://tapatalk.imageshack.com/v2/15...7c0df06ec7.jpg

BOOM!!!!!

http://tapatalk.imageshack.com/v2/15...589c57a20a.jpg

I like to make this in the evening and let sit over night. Homemade salsa to me taste better when everything sits. Usually it can get hotter over night. Be careful if you wanna add more peppers.

Originally Posted by cdcox (Post 11419263)

I kind of threw it together, but here it is to the best of my recollection.

The fish was Trader Joe's garlic and chile tilapia. I broiled it.

Pico:

1/2 small yellow onion
1/4 med red onion
Diced fresh tomatoes -- about a 1.5:1 ratio to the onions
1.2 of a jalapeno
2-3 T of cliantro
light squeeze of 1/2 half of lime
salt

Avocado with lemon and salt

Assemble on a tortilla, top with a little more cilantro and more lime juice.

Originally Posted by Buehler445 (Post 11419657)

Looks good man, I wish I could get seranos here.

Originally Posted by Inmem58 (Post 11419664)

California is like little Mexico. We have access to all their stuff lol.

Originally Posted by BucEyedPea (Post 11419675)

We have serranos here as well as: habernos, poplanos, ancho, anaheim, chiles de arbol, pasilla, guajillo, jalapeno and some I don't even know the names of. Some are available dried also. We have Mexican stores too. I thought serranos were available anywhere. We had them in New England.

Originally Posted by BucEyedPea (Post 11419687)

What is BFE?

BTW my list are available in my local supermarket — not just Mexican markets.

Originally Posted by BucEyedPea (Post 11419675)

We have serranos here as well as: habernos, poplanos, ancho, anaheim, chiles de arbol, pasilla, guajillo, jalapeno and some I don't even know the names of. Some are available dried also. We have Mexican stores too. I thought serranos were available anywhere. We had them in New England.

Originally Posted by Inmem58 (Post 11419689)

Bum **** Egypt?

Originally Posted by BucEyedPea (Post 11419698)

Oh, well that I can look up:

Urban Dictionary
Abbreviation for Bum ****, Egypt. Out in the ****ing middle of nowhere.
http://www.urbandictionary.com/defin...E&defid=395234

Originally Posted by Inmem58 (Post 11419695)

Dry guajillos are the best. I love Chile Colorado so I'm a big fan of them. I've been noticing that Guy Fieri has been praising them as well.

Originally Posted by Inmem58 (Post 11419703)

You should already know that saying.

:facepalm:

Originally Posted by BucEyedPea (Post 11419704)

I've heard of those. Think it was in my Mexican cook book. Don't know if I ever noticed them in the supermarket because I never needed them. I'll have to look.

Originally Posted by Inmem58 (Post 11419712)

They also make a great sauce for Camarones ala Diabla. You should use YouTube lol. That's how I learn most of my stuff. Most of the people on there use recipes that have been passed down from generation to generation.

Originally Posted by BucEyedPea (Post 11419719)

I do use it. I use more than one source. I had the Mexican book from before the internet or the early days when I didn't use it. It's actually pretty good. I got after going to a Mexican lunch put on by my daughter's teachers when she was young who was married to a Mexican. The sour cream tasted different even.

Originally Posted by Buehler445 (Post 11419657)

Looks good man, I wish I could get seranos here.

Originally Posted by Inmem58 (Post 11419729)

I don't think it was sour cream. They call it "crema", they have various kinds of crema, however, the texture and taste is very similar to sour cream

Originally Posted by Inmem58 (Post 11419729)

I don't think it was sour cream. They call it "crema", they have various kinds of crema, however, the texture and taste is very similar to sour cream

Originally Posted by Baby Lee (Post 11419109)

You'll be safe from vaihmpers fo' awhile.

Let me know what you think.

Make no mistake, it's hot, but it's the slow burn that dawns on you about 8-10 chipfuls in. Lots of sweet garlic flavor in the mean time.

Originally Posted by tooge (Post 11421278)

Well, I made a cheesy redneck trashcan smoker for low temp stuff like sausage. It's electric, so it'll only get to about 250 degrees, so it's very safe. Yes, I know, it's cheating since it's electric, but I've been out of town for a week with the family, and I had too much to do to mess with my WSM smoker, so, I thought I'd try bbq chicken for easter, with a couscous salad, and tater salad I make with cilantro, peas, cheese, and bacon. The results were damned good. Especially for a trashcan. The rods running through the top are for hanging sausages btw. As you can see in the pic, she held 220 degrees for the 4 hours I ran it.

Originally Posted by Fire Me Boy! (Post 11419832)

Mrs. FMB! Is determined to make shepherd's pie for lunch.

Originally Posted by Inmem58 (Post 11421911)

Did she?

Originally Posted by GloryDayz (Post 11421745)

What's the configuration under the lid? And is the bottom cut out, or just holes?

Originally Posted by tooge (Post 11422120)

There are three bolts run through the sides about two thirds of the way up that a grate sits on then em two more sets of bolts about six inches from the bottom and four inches from the bottom for a second grate and a 16" pie pan that I put wood chips in. I cut a hole right at the bottom edgs for a heating element that has a control knob. There is a mounting plate on the heating element so the temp control knob is on the outside of the smoker along with the plug in. It's pretty slick for stuff I mostly had in my shop. I got the element off eBay for $39

Originally Posted by Baby Lee (Post 11422186)

Really wish I had a St. Elmo's shrimp cocktail in front of me right now.

Originally Posted by Fire Me Boy! (Post 11422203)

Try St. Elmo's shrimp cocktail flambé.

I can see a new horizon.

Originally Posted by Baby Lee (Post 11419085)

Don't buy it at Amazon, then.



They sell it at WalMart, and sometimes at Sam's, at about 1/2 that price. I bought a case for $1 a bottle at Cargo Largo, so no worries here.

Originally Posted by Inmem58 (Post 11425807)

http://images.tapatalk-cdn.com/15/04...d079384737.jpg

Some of the best shit I ever had. Very spicy, but damn good. As I wipe the sweat from my forehead and suck in my snot I can stop saying "this is damn good"

Originally Posted by lewdog (Post 11425907)

I've never had Swordfish.

Today I bought some Swordfish.

Originally Posted by Baby Lee (Post 11425913)

Halle Berry's boobs are awesome.

Originally Posted by Baby Lee (Post 11425901)

Heh, I just polished off 1/3 of a jar after getting some fresh chips at the market not 20 minutes ago.

When you mentioned garlic, I thought it might be for you.

If you still have the camera out, show the good folks the hunks on garlic in there.

Originally Posted by Fire Me Boy! (Post 11419814)

Sounds like crème fraîche.

Originally Posted by Baby Lee (Post 11425901)

Heh, I just polished off 1/3 of a jar after getting some fresh chips at the market not 20 minutes ago.

When you mentioned garlic, I thought it might be for you.

If you still have the camera out, show the good folks the hunks on garlic in there.

Originally Posted by Faddy Yomama (Post 11427046)

Fried food with a side of indigestion.

Originally Posted by Inmem58 (Post 11427085)

God you're already dumb