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Mess Hall Talk about food. Recipes, grilling, dehydrating, smoking, and BBQs. |
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05-14-2011, 02:52 AM | #16 |
slug
Join Date: May 2007
Location: Stover, Missouri
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This sounds like something Pogo was looking for to remove the road grime from his truck. Although he didn't mention anything about wanting to keep the paint on it.
Brian
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05-14-2011, 10:29 AM | #17 |
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I used to spend Sunday lunch at a chicks house I used to hang out with in high school. Her dad met her mom in Spain while he was in the service. I don't know what the hell the mom made hers out of, but it was the color of a green tomato and spread like peanut butter. That stuff hit like a ton of bricks. And, it wasn't a whole mouth burn....only the spots where it hit.
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05-14-2011, 04:19 PM | #18 |
Junior Woodchuck
Join Date: Jan 2010
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The green stuff was probably tomatillo...a green tomato looking plant. It's not hot at all so heaven knows what she was using to put the fire in it. Probably just green jalapenos. Some of them will take the flesh off the roof of your mouth and that's about all I think is in most green salsa.
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05-14-2011, 04:26 PM | #19 | |
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05-14-2011, 11:39 PM | #20 | |
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Reminds me of when my SIL was preparing some jalapenos for poppers and rubbed his eye. My daughter called me in panic as what to do to help him. All I could tell her was to have him run water over that eye until it stopped burning. I still mess with him about being dumb, as a FIL should. When they come to visit I ask him to prepare jalapenos for us.
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05-15-2011, 09:41 AM | #21 | |
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05-16-2011, 09:50 AM | #22 | |
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On the same shelf in the store should be the Toung Ot Toi Vietnam, it comes in a screw top jar. The Sirracha is smoother in constistancy, most often comes in a squeeze bottle. The Vietnamese is chunkier. I love the stuff, especially on pizza. Or ham sandwiches. Until you get used to it, the seeds get ya on the way out the next day. |
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05-17-2011, 09:08 AM | #23 | |
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05-17-2011, 09:16 AM | #24 |
slug
Join Date: May 2007
Location: Stover, Missouri
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05-17-2011, 09:36 AM | #25 |
slug
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05-17-2011, 03:16 PM | #26 |
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I love hot sauce. I make one with scotch bonnets, garlic, onions, sugar, and apple cider vinegar. I blend it all up until it makes a smooth sauce. Because of the acid and sugar it keeps forever in the fridge.
My favorite pepper is a little one called a thai hot. It is really an ornamental pepper but they have a great taste and the right amount of heat. |
05-18-2011, 05:35 PM | #27 | |
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