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#5071 |
FINALLY! The wait is over.
Join Date: Mar 2005
Location: The Future Is Now!!!
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I'll give that a shot. Thanks.
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#5072 |
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Join Date: Aug 2000
Casino cash: $8038275
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Me and my shitty vocabulary. Looking at it in your reply, I think it's actually called 'ground cayenne,' not powdered.
I think I've bought both Tone and McCormick's in the past. Last one I bought was this; ![]()
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#5073 |
FINALLY! The wait is over.
Join Date: Mar 2005
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That's exactly what I'll get. Gonna grab some today and try it out.
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#5074 |
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Join Date: Aug 2000
Casino cash: $8038275
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And as I mentioned in the past, hot pepper infused sea salts are awesome flavorants.
This stuff, if you salt even to 'normal' taste, will also have enough heat to run you out of the room https://www.spiceandtea.com/ghost-pe...alt-p-575.html But it's expensive, $5 for 1.5oz. Though that's about enough to take about a dozen generous individual portions [rice, pasta, popcorn, entree, etc.] from mild to pretty darn spicy. So a little over .40 a helping.
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#5075 |
I didn’t say mud, I said crud.
Join Date: Jan 2012
Casino cash: $-1321974
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That's a very common spice
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#5076 | |
Like I woke up in Wonderland..
Join Date: Oct 2005
Location: KCMO
Casino cash: $1036558
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Alright lets see if I can get this pic thing to work. I had some extra stuff from my flank steak experience and some chicken thighs so tried this.
1. Add chopped red onion, garlic, jalapenos to pot 2. Loosely cut chipotles and add with adobo sauce 3. Add bone-in, skinless chicken thighs 4. Add spices: Mexican Oregano, Cumin, Paprika, Chipotle powder, Coriander, Smoked Salt, Black Pepper 5. Add chicken stock and lime juice until its about half way up chicken 6. Bake, covered, at 200 degrees for 4 hours.
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#5077 |
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Join Date: Aug 2000
Casino cash: $8038275
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#5078 |
I didn’t say mud, I said crud.
Join Date: Jan 2012
Casino cash: $-1321974
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#5079 |
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Join Date: Aug 2000
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Well then I can dig it.
But really, what info were you trying to impart? Being charitable, I guess I'll read it as a reassurance to Mr.F that, being a VERY common spice, he'll have no trouble finding it at the market. FTR Mr.F, I concur. Check the spice aisle.
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#5080 |
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Join Date: Apr 2007
Location: Scott City KS
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#5081 |
I didn’t say mud, I said crud.
Join Date: Jan 2012
Casino cash: $-1321974
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Did I mimic of Guy Fieri's Cajun Chicken Fettuccine. Hands down the best tasting dish I've made. You guys should really make this even if you're not a fan of Guy. It's so simple.
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#5082 | |
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Quote:
Additionally, what blackening mix did you use?
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#5083 |
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Join Date: Apr 2007
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#5084 | |
I didn’t say mud, I said crud.
Join Date: Jan 2012
Casino cash: $-1321974
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Quote:
1 tablespoon granulated garlic 1 tablespoon freshly cracked black pepper 1/2 tablespoon salt 2 teaspoons ground cumin 2 teaspoons granulated onion 1 teaspoon cayenne pepper 1 teaspoon Italian seasoning 1 teaspoon paprika 1/2 teaspoon chili powder
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#5085 |
I didn’t say mud, I said crud.
Join Date: Jan 2012
Casino cash: $-1321974
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http://www.foodnetwork.com/videos/gu...o-0188525.html
I just watched the video and slapped it together. You should really try it.
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