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Post by piggy pablo on Jul 19, 2020 0:33:40 GMT -5
Triple layers are perfect, but only if you add peñs.
Speaking of, what peppers should I add to chili, (aka the Neverending Story) esteban? I doubled whatever amount of cayenne the recipe suggested, but I'm a heat seeker for sure. Habaneros are too strong in my experience. Also, I think will throw some pork in there, btw.
Triple layers are perfect, but only if you add peñs.
Speaking of, what peppers should I add to chili, (aka the Neverending Story) esteban? I doubled whatever amount of cayenne the recipe suggested, but I'm a heat seeker for sure. Habaneros are too strong in my experience. Also, I think will throw some pork in there, btw.
Yeah, habaneros can kick you in the mouth. It's almost Hatch season, so those will be out soon. I haven't ever cooked chili but I do love it and many different ways. I like TX Red. I like chili with beans. I like brown chili. I like green chili. What I'd recommend trying are:
1) a couple poblanos - poblanos usually have almost no heat, but they fucking taste good. Maybe if you roasted a couple off and peeled off the blistered skin, they work for flavor. Remove the ribs and seeds because they are bitter, not because they are hot in this case.
2) jalapenos - As you know, they're generally not super hot though you get some occasionally that are. I made some roasted beets today and put 4 tiny slices, and it turned out to have more of a kick than I thought it would. They also work super great roasted (or as chipoltle). If you use a lot of them, recommendation would be to de-seed and de-rib them.
3) Serrano - Serranos can get pretty hot, but they're rarely at the habanero/Scotch Bonnet level. They have a great flavor, and after poblanos, they are probably my next favorite (easy to get) chili pepper to eat. If you roast them or fire roast them first, remember to watch them closely becuase they're so skinny. If you're using more than one in a pot, you'll want to clean out the insides and just use the pepper flesh.
All of those can add subtle flavor besides the heat. And since you are in Texas, it ought to be very easy to get bags of dehydrated chili de arbol, ancho and guajillo. Guajillos are generally milder than jalapenos. Anchos have a great smoky flavor. An ancho is a dried poblano that has been allowed to ripen to red before drying. Chili de arbol are generally hotter - more toward serrano (10-15k Scoville Units). They are related to cayenne peppers but not nearly as hot as a cayenne. So there are a few different things you can do with these. You can reconstitute them in water and chop/process like you typically would a pepper, or you can mortar & pestle them or grate them into a powder. All of them add flavor. If you've ever wondered what those little bags of dried peppers are, it's usually one of these three. All you do if you want to reconstitute them is boil a small pot of water, turn off the heat, throw in the peppers and let them soak for about 20-30 minute. You can also lightly toast them in a dry pan first which brings out even more flavor, but this is an unnecessary step.
4) Fresno Chilies - this is another one that is mildly hot (5-10k Scoville). They aren't that easy to find here, but I run into them from time to time and get some. They have a unique flavor that doesn't impart excessive heat.
What I would do, is use several and change it up if you like what you are coming up with. All these peppers add flavor as well as mild to medium heat. But the more you use, the more enhanced the flavor profile will be. I'd probably use at least 2 or 3 different types of fresh peppers and then at least 2 types of dried ones along with powdered spices like cayenne.
Post by piggy pablo on Jul 19, 2020 1:56:18 GMT -5
I think poblanos and just a handful of jalapeños will be the way to go. I kinda hate Hatch chillies. Maybe just had the one bad experience, but I'm not a fan. Made me feel a little ill.
Post by potentpotables on Jul 19, 2020 13:21:32 GMT -5
I just took my chicken thighs out of the smoker. Smoked with hickory at 250 for 3 hours. Now I just put a rack of baby backs in. My wife joked that my meat Sunday is making up for the vegan/veggie meals we eat during the week. Oops!
Id also just rather cook with green bells over the bottom 2. Hatch whatever, habenero just too much
Green bell peppers (or red, yellow, orange or aloha) are a different thing. That's part of the holy trinity in Creole cooking (vs. mirepoix).
For flavor, don't sleep on those dried ones I posted about. They are super cheap and help to upgrade seasoning in any dish. Ancho rules, and so does Guajillo and Chili de Arbol.
I don't really have rankings, but I feel like poblanos are probably are my favorite bought in the store peppers. I also like the flavor of serranos. I don't know why y'all don't like Hatch. They are probably the most famous varietal pepper in America. Roasted, they have a completely unique flavor. Cross-border battles happen between NM & CO over Pueblos and Hatches. I always look forward to seeing the hatches show up in stores in August. Fire roast a couple for the next dish you need peppers in and see if you change your mind.
Habaneros can be too hot for some things. When you use them, you need a cooling or offsetting element. They're critical in lots of island cooking (jerked stuff and all). Something sweet or super acidic to balance out the heat allows you to use them without it being brutal. You can't go all ham with those mfers, but some well placed habaneros in salsa with mango or pineapple usually works.
Oh yeah forgot pablano. I'd probably put them above Serrano. I feel like those two are pretty overpowering if you use a lot but JP/Ana you can load in. Hatch is weird texture
Maybe not the worst food/cooking mistake I've made, but very up there was putting raw Hab's my parents grew into some re-fried rice I cooked up quickly. Had to throw basically a whole pan of rice away because it was just unbearable
Triple layers are perfect, but only if you add peñs.
Speaking of, what peppers should I add to chili, (aka the Neverending Story) esteban? I doubled whatever amount of cayenne the recipe suggested, but I'm a heat seeker for sure. Habaneros are too strong in my experience. Also, I think will throw some pork in there, btw.
i typically use green bell peppers, anaheim, poblano, and jalapeno's in my chili. I don't use actual habaneros but I do add some habanero hot sauce to my own bowl after it cooks.
slice the peppers in half lengthwise and throw them in the oven under the broiler until the skin gets blackened. Then toss them in a tupperware or something and seal it up; this will help steam the skins off the roasted peppers. really elevates the flavor of the chilis.
I would always use a mix of chuck and ground pork, or sometimes a mix of ground chuck and ~1/4" diced chuck. I've used chorizo too when i was feeling a little frisky.
Post by piggy pablo on Jul 30, 2020 14:20:14 GMT -5
It basically turned out like barbacoa. Cooked it so long that it's pretty much shredded, so it's very dense and it's also pretty spicy. It's better for a topping on nachos or in a burrito, that kind of thing. I took pictures that I'll post later.
I like spicy food a lot and though the heat from the habañero doesn't bother me too much, I'm not a huge fan of the actual flavor. Story time:
When I was young, about 12 or so I had discovered that liked spicy foods and enjoyed jalepeño poppers, but was nervous to try habeñeros. My dad had hyped them up as being really hot, so for a long while I didn't try them. Well my dad liked to munch on Lizard Eyes, which are jarred olives stuffed with peppers. Well one day I saw that there were habeñero Lizard Eyes in the fridge, and I worked up the nerve to try it. So I took the pepper out of the olive, nibble on it...fine. Had a little more...still fine. Yeah, it was hot, but I was slowly able to work my way through the pepper without being incredibly uncomfortable. I finish the pepper, naively thinking the worst was over, and then I pop the olive in my mouth.
Big mistake.
Two chomps in and my mouth is already starting to burn, turns out that an olive marinating in habañero juices is just as hot as the habañeros themselves - a point I didn't consider. I was chewing on ice cubes and gargling milk for a good half hour at least. Probably one of the most physically uncomfortable experiences of my childhood. The hottest I've ever had was a couple drops of 6M-Scoville reaper sauce just for the hell of it, but at least then I knew was I was getting myself into.
Hottest I ever ate was a Thai pepper back in like 84 at a nursery. I stayed at the hose pipe for about 10 minutes after that. Habanero to me works well in small doses and when mixed with fruit like pineapple or peach that are already sweet and a little tart - shit like salsas and bbq sauce.
I've dabbed (heh) a couple of ghost pepper sauces or whatever and not into it lol
I once ill-advisedly ordered jambalaya flavored with ghost peppers. It was awful. I don't know if I got through more that a couple of spoonfuls. What a waste of both money and food.
I've dabbed (heh) a couple of ghost pepper sauces or whatever and not into it lol
I once ill-advisedly ordered jambalaya flavored with ghost peppers. It was awful. I don't know if I got through more that a couple of spoonfuls. What a waste of both money and food.
me cooking at home for the billionth time in six months when i just want to go sit in a restaurant and have someone else bring me food.
I'm looking for a picture on my phone and found the last restaurant meal in my pics... It was some pizza at the airport in Minneapolis haha. It was good, but kind of sad for our last meal out before all this started LOL
me cooking at home for the billionth time in six months when i just want to go sit in a restaurant and have someone else bring me food.
I'm looking for a picture on my phone and found the last restaurant meal in my pics... It was some pizza at the airport in Minneapolis haha. It was good, but kind of sad for our last meal out before all this started LOL
I'm looking for a picture on my phone and found the last restaurant meal in my pics... It was some pizza at the airport in Minneapolis haha. It was good, but kind of sad for our last meal out before all this started LOL
I love that airport.
It was my first time and as far as airports go it was very impressive! Especially the pizza.
We were able to get the family together yesterday to grill. We had some ribeyes that could have been better, chicken (that was great), hot sausage and some Asian-inspired hamburgers (rwv, ponzu, soy, shanghai sauce, hoisin and sambal). We had roasted jalapenos, sweet peppers and limes if you wanted to go in any of those directions. Plus someone made some great chimichurri. And I thinly sliced (maybe 12-15 slices per half) 2 avocados. We grilled off some squash and zucchini with bacon. And then we steamed some fresh snap beans and hit them with sesame oil, sesame seeds, butter and ponzu. And then we had corn on the cob with melted butter, kosher salt and coarse black pepper. Everyone pigged out.
I felt like the hamburgers came out pretty well for a first attempt at that. Next time I want to go that route though, I feel like I would use fresh garlic and a little fresh grated ginger along with a tiny bit of brown sugar in the meat as well as the soy, ponzu, sambal, rice wine vinegar, course salt and pepper, etc. Maybe even add in like 1/3 ground pork because it works so incredibly well with all Asian flavors. IDK. I would go to the store more were it not for Covid-19 so I could fulfill cooking whims. But maybe it's because of it that I have too much time to think about what I actually want to cook or eat. Chicken/egg type thing maybe.
