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Billythreefeathers
11-03-2018, 05:57 AM
9913

last batch of the season,, maybe

a big thanks to Mr FALover for the ghost peppers,, going to be ass burning hot baby

tomatoes, peppers, onion, apples, that's it,, no additives no preservatives

may have a salsa tasting later,, made,, sweet,, mild,, sweet with heat, hot,,

and this,, will not know what the hot level is till it cooked,, noonish today

stay tuned

16:30 tasting,, OMG that's hot even on my scale

TheMerlin
11-08-2018, 12:29 PM
So have you finished shitting fire yet lol?

tigrr
11-08-2018, 01:09 PM
There was a story a few years ago of a guys taste testing peppers. He would Vaseline his butt to save it from burning when he had to go.

TheMerlin
11-08-2018, 10:46 PM
:eek1: :lol

Billythreefeathers
11-09-2018, 09:30 AM
So have you finished shitting fire yet lol?

good lord NO,, I let this age 4/5 weeks

and ya it's hot at both ends

FALover
11-09-2018, 09:51 AM
You do know the longer it simmers, the hotter it gets? Sour cream is my go to antidote.

p.s. I finished off the salsa. Just the right amount of heat that I did not have to share it. ;)

FallisCowboy
11-09-2018, 10:06 AM
Orange juice does a good job too. Citric acid breaks down capsaicin.

kennymo
11-09-2018, 10:23 AM
And they’re wondering why Canada’s carbon emissions are going through the roof.......

http://www.gunownersofcanada.ca/showthread.php?51802-In-2017-Canada-s-CO2-emissions-increased-under-Climate-Hero-Trudeau

Billythreefeathers
11-09-2018, 05:15 PM
You do know the longer it simmers, the hotter it gets? Sour cream is my go to antidote.

p.s. I finished off the salsa. Just the right amount of heat that I did not have to share it. ;)

yes,, your peppers simmered 12 hours started very early in the morning and canned after supper,, now fermenting in my cold room :pot: