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Smigo

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Hi everyone. Did a search for this, found a little similar but not exactly.
This is about us all, everywhere with covid, stay at home and what are we cooking. Maybe what we always do anyway, but I think many of us are cooking now things that is a result of lockdown, social distancing or simply to keep ourselves safe.
Me tonight I have done American BBQ, herbs for that from Aldi called American BBQ, chilli chicken wings. My wife has made a salad to go with it.
My recipe was the US BBQ mix from Aldi, dried and powdered home made chilli, parsley, black pepper and Chicken Salt.
No :D they are not burnt, they are perfect.
20200416_175106(1).jpg
 

nadalama

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Looks wonderful. I love barbecued chicken. Haven't had it in a while; Hubbs used to make it on the grill, but then he decided he hates all things "red sauce" so no more barbecued chicken for me!
 

Smigo

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Looks wonderful. I love barbecued chicken. Haven't had it in a while; Hubbs used to make it on the grill, but then he decided he hates all things "red sauce" so no more barbecued chicken for me!
Hi, I use spices mostly. Now and then use a chili sauce which comes from the US and I have loved it since day 1. When I first saw this one a couple of years ago I thought it was an Asian one. Nothing against Asian foods but most sauces I tried were heavy on the garlic. I like garlic but not traditional asian sauces we get here as most are over the top garlic.
But one day my misses got this one and I was "yeah I like that one" without knowing its origin. Turned out to look like an asian one, garlic overdrive, but wasn't.
Is till this day my number 1 favourite.
20200416_200718(1).jpg
20200416_200754(1).jpg
 

Smigo

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Hi, I use spices mostly. Now and then use a chili sauce which comes from the US and I have loved it since day 1. When I first saw this one a couple of years ago I thought it was an Asian one. Nothing against Asian foods but most sauces I tried were heavy on the garlic. I like garlic but not traditional asian sauces we get here as most are over the top garlic.
But one day my misses got this one and I was "yeah I like that one" without knowing its origin. Turned out to look like an asian one, garlic overdrive, but wasn't.
Is till this day my number 1 favourite.
View attachment 158852
View attachment 158853
Ps, sauce restrictions lifted here, she got 5 bottles of it today to make me happy. :)
 

Rhianne

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Ps, sauce restrictions lifted here, she got 5 bottles of it today to make me happy. :)

It’s ironic that you get a warning about the sulfites and in the States we don’t. Thank you, FDA. So many reasons to love your policies.
 

Smigo

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It’s ironic that you get a warning about the sulfites and in the States we don’t. Thank you, FDA. So many reasons to love your policies.
So you don't obviously by that get those warnings in your foods. What about food enhancer flavours and or additives? And sweeteners? Some of both we know can cause allergic reactions here. But still they are not warned about so it here is still a failure. Many 600's that even though are not exactly numbered as the worst can as well as some sweeteners like those in diet Coke and Pepsi cause asthmatic and other reactions.
 

f1r3b1rd

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Glad you statarted this
The last couple things worth note
20200405_174123.jpg
My version of a shrimp picatta
White wine reduction with red pepper, artichoke and capers

20200416_090136.jpg
Homemade pizza with garlic oil sauce, feta, olive salad, buffalo mozz, artichoke, green pepper and red onion

20200311_125133.jpg
Chicken, sausage and pork jambalaya
 

Smigo

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Glad you statarted this
The last couple things worth note
View attachment 158860
My version of a shrimp picatta
White wine reduction with red pepper, artichoke and capers

View attachment 158861
Homemade pizza with garlic oil sauce, feta, olive salad, buffalo mozz, artichoke, green pepper and red onion

View attachment 158862
Chicken, sausage and pork jambalaya
They look seriously drool worthy! My misses is Italian and whether they are or not in her tribes recipes I still want to know why not!? o_O
She has some questions to answer in the morning for sure! :D
Midnight here now, she's sound asleep!
Shrimp, seafood, anywhat, I am a seafood anything addict! That's it, I'm cooking seafood pasta tomorrow, no iffs! :D
 

f1r3b1rd

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They look seriously drool worthy! My misses is Italian and whether they are or not in her tribes recipes I still want to know why not!? o_O
She has some questions to answer in the morning for sure! :D
Midnight here now, she's sound asleep!
Shrimp, seafood, anywhat, I am a seafood anything addict! That's it, I'm cooking seafood pasta tomorrow, no iffs! :D
I grew up on the gulf coast, I spent most of my life eating seafood 5 days a weak. Now that I'm in the midwest I've adjusted most of my recipes but still make it a point to fix seafood at least twice a week.
 

JuicyLucy

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Hi, I use spices mostly. Now and then use a chili sauce which comes from the US and I have loved it since day 1. When I first saw this one a couple of years ago I thought it was an Asian one. Nothing against Asian foods but most sauces I tried were heavy on the garlic. I like garlic but not traditional asian sauces we get here as most are over the top garlic.
But one day my misses got this one and I was "yeah I like that one" without knowing its origin. Turned out to look like an asian one, garlic overdrive, but wasn't.
Is till this day my number 1 favourite.
View attachment 158852
View attachment 158853

Fun fact about Sriracha Sauce - the guy who came up with the recipe and started the company is a great American success story

He was a Vietnamese refugee who began by selling it by the bucket to restaurants - Sri racha is actually a town in Thailand
 

f1r3b1rd

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Fun fact about Sriracha Sauce - the guy who came up with the recipe and started the company is a great American success story

He was a Vietnamese refugee who began by selling it by the bucket to restaurants - Sri racha is actually a town in Thailand
Did you also know that the peppers used now are different than the original?

When he first started he had an executive contract with a small california farm for a specific pepper.
Both farmer and the sauce company were making loads of cash... the farm grew to a massive size for this one pepper.

But like all things involving money....

The farm tried raising the price, the sauce company looked elsewhere for a cheaper pepper source and now the product has a different flavor. Some prefer it, others not so much.
It's almost like the sirachi version of "new" coke.

Interesting though how sensitive peppers are to ph in soil that even as a sauce the different ph gives the sauce a different flavor.
 

The Cromwell

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So you don't obviously by that get those warnings in your foods. What about food enhancer flavours and or additives? And sweeteners? Some of both we know can cause allergic reactions here. But still they are not warned about so it here is still a failure. Many 600's that even though are not exactly numbered as the worst can as well as some sweeteners like those in diet Coke and Pepsi cause asthmatic and other reactions.

yep I have bad reactions to artificial sweeteners.
 

JuicyLucy

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Did you also know that the peppers used now are different than the original?

When he first started he had an executive contract with a small california farm for a specific pepper.
Both farmer and the sauce company were making loads of cash... the farm grew to a massive size for this one pepper.

But like all things involving money....

The farm tried raising the price, the sauce company looked elsewhere for a cheaper pepper source and now the product has a different flavor. Some prefer it, others not so much.
It's almost like the sirachi version of "new" coke.

Interesting though how sensitive peppers are to ph in soil that even as a sauce the different ph gives the sauce a different flavor.

A lot of foods and how they taste and act are dependent on the type of soil, ph and other factors

Grapes and coffee come to mind as very prime examples of soil seriously influencing the plant and the product

With that said, not sure what I'm having tonight; am thinking of frying up some sweet potatoes in avocado oil with some onions and garlic
 

f1r3b1rd

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A lot of foods and how they taste and act are dependent on the type of soil, ph and other factors

Grapes and coffee come to mind as very prime examples of soil seriously influencing the plant and the product

With that said, not sure what I'm having tonight; am thinking of frying up some sweet potatoes in avocado oil with some onions and garlic

Yeah, we always ordered from the same purveyors in the restuarant business. When I lived in Tucson the difference became very apparent with bell peppers and onions, especially noticable when I made cajun food. Every batch of gumbo had that "bite' to it, like mexican food, instead of sweat like creole.

Up here, they dont have the "bite" like they did in the southwest or the sweat like the gulf coast. They're just more bland. I'm finding myself adding sassafras -or file- to gumbo, which I never did and a touch of tomato paste to jambalaya to give me compensate.

Sweet potatoes sound good! I always do mine with pecans, brown sugar and molasses.
 

JuicyLucy

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I had a big ass salad instead - this is the stuff from the yard

Added boiled eggs, spinach I got from a local farm and some sprouts and left over ham from Easter, not bad!

IMG_1174.jpeg
 

Smigo

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I had a big ass salad instead - this is the stuff from the yard

Added boiled eggs, spinach I got from a local farm and some sprouts and left over ham from Easter, not bad!

View attachment 158898
That even looks Hawaiian!
Hey, interested in how you do those cucumbers actually. That sounds interesting.

Was hoping for something seafood tonight. But after a back and forward I thought you got the marinara mix neither of us remembered to. Bad luck, not shopping for another fortnight. Have some muscles in the freezer and a few perch I caught so all not lost. But was really hanging for a marinara pasta.
So, chicken again. Misses turn this time, a nice curry chicken with veggies. Really though, who can complain, this is King food compared to the rest of the world.
20200417_180415(1).jpg
 

f1r3b1rd

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Ny strip, broccoli/cauliflower and rice pilaf
 

Huckleberried

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Doctored up frozen pizza. Nearly every Saturday. 4 cheeses, pepperoni, black olives, roasted red peppers, onions, jalapenos and hot sauce. Habanero green for him, Louisiana for me.

ETA - forgot the spices. Oregano, fennel, black pepper, onion powder, garlic powder, minced garlic.
 

nadalama

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Bean soup, made with diced ham, sliced carrots, minced onion, red and black pepper, and three cans of navy beans, since I couldn't get my hands on any dried ones. We ate almost the whole pot. Turned out better than I expected.
 

Just Frank

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Glad you statarted this
The last couple things worth note
View attachment 158860
My version of a shrimp picatta
White wine reduction with red pepper, artichoke and capers

View attachment 158861
Homemade pizza with garlic oil sauce, feta, olive salad, buffalo mozz, artichoke, green pepper and red onion

View attachment 158862
Chicken, sausage and pork jambalaya
I started making jambalaya but from a box. I'm thinking it's like the hamburger helper of jambalayas lol. I throw in some deer sausage and call it good. I've never eaten it until about a year ago.

I also put srirchacha on a lot of my food.
 

Smigo

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Im screen saving recipes I see here and elsewhere on the forum. Some good ideas.

I made breakfast this morning.
Fried Turkey Spam on toast with hot paprika and tomato sauce. I'm a master chef :giggle:
 

nadalama

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I started making jambalaya but from a box. I'm thinking it's like the hamburger helper of jambalayas lol. I throw in some deer sausage and call it good. I've never eaten it until about a year ago.

I also put srirchacha on a lot of my food.

I had ordered some Vigo brand jambalaya mix in a pouch a couple weeks ago. Had not tried it before, but I cooked it up last night with some chopped and browned Lil Smokies sausages, and it was really great. I think I only got one pouch of the jambalaya, so time to order more!
 

Just Frank

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I had ordered some Vigo brand jambalaya mix in a pouch a couple weeks ago. Had not tried it before, but I cooked it up last night with some chopped and browned Lil Smokies sausages, and it was really great. I think I only got one pouch of the jambalaya, so time to order more!
The one I've been using is called Zatarain's. I buy the reduced sodium version on accident about half the time but it's still good. I saw it in Wal-Mart one day and decided to give it a shot. I like it so maybe I should try from scratch some time.

jambalaya_800x800.png
 

f1r3b1rd

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I started making jambalaya but from a box. I'm thinking it's like the hamburger helper of jambalayas lol. I throw in some deer sausage and call it good. I've never eaten it until about a year ago.

I also put srirchacha on a lot of my food.
I like sriracha alot!
Those little zataran boxes are pretty good. I keep a few on hand for times I dont have time to cook. I have borderline high blood pressure so I try to stay away from stuff like that because of its salt content... but when you have to cook for 4 sometimes saving time is better for your blood pressur . Lol
 

Smigo

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I made a seafood pasta. Got a marinara mix yesterday down the street. Muscles, prawns, calamari and fish. Simple cooked in butter and fine chopped garlic, some parsely and a bit of hot cayenne pepper. Then all mixed with the pasta for 5 minutes with a lid on to let the pasta absorb some of the juices and butter.
Delicious.
20200423_175509(1).jpg
 

Smigo

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I like spicy but not hot enough to sweat. Lol
I noticed some of them come with gloves and health warnings :confused:
A few weeks ago my misses made a fried garlic habanero, what she called health booster. I stupidly put an entire teaspoon of it in my mouth. Never had anything like it. Within 5 mins my stomache is aching, im sweating, intermittently felt like throwing up and to be honest wish I could have. I at one stage was leaning against the wall with my forehead pressed against it. She's laughing saying hot isn't it, I forgot to take the seeds out. By now I'm eating bits of bread and drinking milk, anything to try and dilute what was in my stomach. Never again. It wasn't my mouth so much as my insides though I was gasping at the start of it. I'll never trust her and chilli again. :mad:
 

MrMeowgi

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I noticed some of them come with gloves and health warnings :confused:
A few weeks ago my misses made a fried garlic habanero, what she called health booster. I stupidly put an entire teaspoon of it in my mouth. Never had anything like it. Within 5 mins my stomache is aching, im sweating, intermittently felt like throwing up and to be honest wish I could have. I at one stage was leaning against the wall with my forehead pressed against it. She's laughing saying hot isn't it, I forgot to take the seeds out. By now I'm eating bits of bread and drinking milk, anything to try and dilute what was in my stomach. Never again. It wasn't my mouth so much as my insides though I was gasping at the start of it. I'll never trust her and chilli again. :mad:
Oh no that's terrible. My neighbor came home with hot wings one time that made me cry almost. Sucked down milk and bread for almost an hour that night
 

f1r3b1rd

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I noticed some of them come with gloves and health warnings :confused:
A few weeks ago my misses made a fried garlic habanero, what she called health booster. I stupidly put an entire teaspoon of it in my mouth. Never had anything like it. Within 5 mins my stomache is aching, im sweating, intermittently felt like throwing up and to be honest wish I could have. I at one stage was leaning against the wall with my forehead pressed against it. She's laughing saying hot isn't it, I forgot to take the seeds out. By now I'm eating bits of bread and drinking milk, anything to try and dilute what was in my stomach. Never again. It wasn't my mouth so much as my insides though I was gasping at the start of it. I'll never trust her and chilli again. :mad:
Ghost pepper?
On one of my trips to cabelas they had a sample stand put front with ghost pepper extract. They would essentially put a drop of it on a cracker for you to try. The signs were all there. You has to sign a waiver before trying it, stating you were not a heart patient or in Ill health. I was there with a few friends and we all decided to go ahead and give it a shot. Out of the three of us, one vomited immediately, one soiled himself and the other damn near fainted.
That was the hottest, molten lava version of a pepper I have ever consumed.
 

nadalama

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I don't understand the point of eating a pepper that is so hot it makes a person uncomfortable. That must be another of those endorphin-producing activities that I don't care a thing about. Y'all can keep the bungee jumping, and the running from stampeding wildebeests, and the suicide roller coasters, and the jumping out of airplanes, and the race cars, AND THE PEPPERS. I won't have any, but hey, that just leaves more for you. :vino:
 

nadalama

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Bacon cheeseburger with ALL the fixings!

View attachment 159329

Omg, it is hard to beat a good homemade onion ring. SO long since I've had any. Used to work near a barbecue place that made them from scratch, and it so happened that the boss at my work was a die-hard onion ring junkie. He'd send one of us out at afternoon break to get a huge bag of them. Long time ago, miss those folks, and the onion rings!
 

f1r3b1rd

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Omg, it is hard to beat a good homemade onion ring. SO long since I've had any. Used to work near a barbecue place that made them from scratch, and it so happened that the boss at my work was a die-hard onion ring junkie. He'd send one of us out at afternoon break to get a huge bag of them. Long time ago, miss those folks, and the onion rings!

Agreed! Something about that yeah cut onion and flour seasoned to you perfect level.
The only problem I'm having is that I didnt cook enough of them
 

Smigo

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Ghost pepper?
On one of my trips to cabelas they had a sample stand put front with ghost pepper extract. They would essentially put a drop of it on a cracker for you to try. The signs were all there. You has to sign a waiver before trying it, stating you were not a heart patient or in Ill health. I was there with a few friends and we all decided to go ahead and give it a shot. Out of the three of us, one vomited immediately, one soiled himself and the other damn near fainted.
That was the hottest, molten lava version of a pepper I have ever consumed.
My favourites are the Fatalii Chili, hot but not crazy hot and have an amazing flavour as well.
These in the picture are the ones my lovely wife cooked for me that had me feeling like calling an ambulance.
images (22).jpeg
 

nadalama

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Misses turn tonight. Pizza. A potato/flour base (mashed potato mixed in with the white flour) with tomato paste, bacon, chicken, hotdog, tasty cheese and parmesan.
Very tasty!
View attachment 159437

I'm sitting here really wanting some breakfast, and your pizza looks mighty good. Not something I'd normally have for breakfast, but the idea is tempting!
 

Smigo

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I'm sitting here really wanting some breakfast, and your pizza looks mighty good. Not something I'd normally have for breakfast, but the idea is tempting!
I think you could eat it given the ingredients for breakfast, I would.
 

Huckleberried

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Wish I had taken pics, but last night we grilled cheeseburgers. Seasonings: salt, pepper, onion and garlic powders, and Worcestershire. Side was baked, smashed potatoes, season with Himalayan pink salt, pepper, butter and olive oil. Was really yum.

Today, we're using the leftover potatoes for breakfast for dinner. Potatoes and onions, eggs, over sausage gravy pot pies. SOOOOO very bad for you, but truly tasty.

What.
 

nadalama

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Wish I had taken pics, but last night we grilled cheeseburgers. Seasonings: salt, pepper, onion and garlic powders, and Worcestershire. Side was baked, smashed potatoes, season with Himalayan pink salt, pepper, butter and olive oil. Was really yum.

Today, we're using the leftover potatoes for breakfast for dinner. Potatoes and onions, eggs, over sausage gravy pot pies. SOOOOO very bad for you, but truly tasty.

What.

My grandmother used to make sausage gravy and serve it over a mix of pan-fried potatoes and onions. That is some good stuff. Haven't had it (or thought about it, really) for years! I do eat sausage gravy over hash browns quite often; that is similar, but definitely not the same.
 

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