How do you cook it?

[Jack Brickman]

Man God damn dude, what the fuck butcher you going to and getting all that for only $115 bucks???!

The best butcher near me fucking sucks.

It's in Fort Mill, South Carolina. Called the Peach Stand. It's a butcher and market. Not a very big place, but they have a freezer with some wild game in it (where I got the rabbit/venison/duck bacon) along with all the fresh beef and pork and chicken you'd expect. The rabbit was the most expensive at around 27 bucks. Duck bacon was ten bucks for a pound. Venison was $8.99 a pound. The venison sausage was similar.

I also bought some fresh bread there (they get it delivered daily by a local bakery) and a few other things like homemade salsa and a pound cake (they have a great bakery). All in all, not a bad trip considering I'll be eating this stuff for the next couple of weeks interspersed with stuff I get from the Publix next door to my apartment complex.

 

[SixPACK]

Travel the streets of Charlotte and you will see @Jack Brickman ....

 

[Jack Brickman]

Made some ground venison and bacon sloppy joes earlier.

 

[FiveThous]

The cheat day/meal & wing posts in the workout thread have me hungry.

Anyone have a spicy garlic sauce they use or a homemade recipe for wings/fried chicken they'd recommend?

 

[Hurl Bruce]

Don't feel like re-reading this thread, but I just made my first pot of chili for the winter.

Any special ways people make it? I think mine is pretty standard.

I went basic with the meat and just did ground beef this time. Browned and drained it, added onions and peppers (milds - green, red, yellow, and orange, then spicier - 2 jalapenos, a banana, and poblano) with garlic. Added spices to his mixture (just salt, pepper, chili powder, and cumin) to simmer. Put 2 cans of tomatoes and cans of black, pinto, and chili beans (the first 2 drained) into crock pot. Put in meat and veggie mix, then added some beef broth. I'll add in some corn later.

I think I might just let it simmer for a while today and then let it sit in the fridge all night before eating it tomorrow.

 

[The Oi]

What's the spiciest pepper I could cook with and still enjoy the taste of it?

I'm not talking like a dick-measuring "I make the hottest chili" type spice. More of a situation where what restaurants call their spiciest sauce feels mild to me, type of situation.

 

[Randolphkeys]

Chinese or Thai chilies can be fried whole in sesame oil and pulled out. I mean, you can eat them but it isn't recommended. I've messed around with habaneros, the orange ones. I steal a few rubber gloves from the doctors offices to wear when I cut them up. If you remove the seeds, the flesh is the right amount of heat and flavor.

 

[Hurl Bruce]

As a pepper novice, is it the seeds that are the hottest part of the pepper?

 

[Randolphkeys]

As a pepper novice, is it the seeds that are the hottest part of the pepper?

Correct, along with the white membrane attaching the seeds. I wear the gloves when removing seeds with really hot peppers because you don't want to rub your eye or take a deuce right after getting them on your hands.

Another trick is to put those super hot peppers under a broiler or in boiling water until they are softened, then work with them. It also takes away some heat.

If you do get the pepper juices on your hands, rub with salt rather than washing with water.

 

[Hurl Bruce]

Correct, along with the white membrane attaching the seeds. I wear the gloves when removing seeds with really hot peppers because you don't want to rub your eye or take a deuce right after getting them on your hands.

Another trick is to put those super hot peppers under a broiler or in boiling water until they are softened, then work with them. It also takes away some heat.

If you do get the pepper juices on your hands, rub with salt rather than washing with water.

People say that ass to mouth is the big no-no, but hot pepper to hand to eye is the big one. I cut jalapenos last year and rubbed my eye before washing my hands. That was not fun at all.

 

[OptimusPrime]

People say that ass to mouth is the big no-no, but hot pepper to hand to eye is the big one. I cut jalapenos last year and rubbed my eye before washing my hands. That was not fun at all.

Who says ass to mouth is the big no-no? No one around here I'm sure.

 

[The Oi]

Who says ass to mouth is the big no-no? No one around here I'm sure.

Soon the government is gonna make ATM illegal. And we'll have nothing...and like it.

Amirite?

 

[natedagg]

What's the spiciest pepper I could cook with and still enjoy the taste of it?

I'm not talking like a dick-measuring "I make the hottest chili" type spice. More of a situation where what restaurants call their spiciest sauce feels mild to me, type of situation.

Habaneros taste great. Get some mango juice (look at the label, don't buy pear/Apple juice w mango flavoring, get the good stuff), pour into pot. Slit 3 habaneros as thinly as possible vertically, but don't cut the very top (so the pepper stays together). Bring to boil then simmer to reduce. Done.

That base is crack. You can use directly, make a bbq sauce, marinade, whatever. If you did it right, it will taste great and burn a hole in your balloon knot.

 

[Kouki]

Don't feel like re-reading this thread, but I just made my first pot of chili for the winter.

Any special ways people make it? I think mine is pretty standard.

I went basic with the meat and just did ground beef this time. Browned and drained it, added onions and peppers (milds - green, red, yellow, and orange, then spicier - 2 jalapenos, a banana, and poblano) with garlic. Added spices to his mixture (just salt, pepper, chili powder, and cumin) to simmer. Put 2 cans of tomatoes and cans of black, pinto, and chili beans (the first 2 drained) into crock pot. Put in meat and veggie mix, then added some beef broth. I'll add in some corn later.

I think I might just let it simmer for a while today and then let it sit in the fridge all night before eating it tomorrow.

I always deglaze the pan with half an Edmund Fitzgerald.

Coffee is also good.

 

[Randolphkeys]

I've been experimenting a lot with gravies and sauces, especially which lipids and deglazing liquids I like best.

Lipids: olive oil, butter, (no shit right), refrigerated bacon fat, sesame oil, hot chili oil. Combine any two or three with onions, shallots, garlic, then go hot (sweet and hot peppers) or go delicate (celery, fennel, other aromatics). Then add a tablespoon of flour and a teaspoon of corn starch. By step one the sauce can have a ton of unique depth.

Then the deglazes: light - chicken broth, white wine or sake, complex - apple cider vinegar, sherry, brandy, burbon, rum, or dark beer.

My son has an aversion to any spicy flavor in my cooking, and my wife has been anti-spice lately. Making a good sauce without heavy spices keeps me challenged.