What Is Aquafaba?
Aquafaba is an egg alternative. Learn how to use it and the role it can play in your diet.
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Wow cool never heard of it before, I wonder if it comes organicWhat Is Aquafaba?
Aquafaba is an egg alternative. Learn how to use it and the role it can play in your diet.
Considering it's made from chickpeas...aka Garbanzo beans...I'd say yep.
This perhaps?
They say Avocado oil works well in it...
minimalistbaker.com
They say Avocado oil works well in it...
Easy Vegan Aquafaba Mayo
It's happening: Easy vegan mayo that's perfectly creamy, thick, and tangy! You can do this. This recipe requires just 5
minimalistbaker.com
Wow that's great, thank you my friend, now I am gonna grow habernaros next yearThis perhaps?
They say Avocado oil works well in it...
Easy Vegan Aquafaba Mayo
It's happening: Easy vegan mayo that's perfectly creamy, thick, and tangy! You can do this. This recipe requires just 5
Hells yeah....why stop there?
If you have the climate or resources to grow indoors.....you can grow Ghost peppers (aka Jolokias), Reaper, Scorpion, Fatalii, etc....
if I wasn't a chilehead, i'd have been dead long ago man....it does amazing things...and is tasty. ;-)
IMO the best resource for all that including growing is https://thehotpepper.com/
I got dried pods for Reaper, Scorpion LAVA, etc...Habanero is just the beginning of the rabbit hole... if I don't eat some superhots every day...I notice it... I'm at a 28" waist again....like I was in the 90s.
I may not follow your path, but our paths do align...I grew up Organic gardening on a garden we carved out of rocks and dead earth on 7 acres of abandoned farm from 1942 that my birth parents rented in the 70's.
The well was dead and poisoned, the ground full of rocks, 6' high Scottish Thistles, Peavine, and Milkweed...etc....
We built an Organic garden out of an acre of it. Much manure and compost was used...lol!!
I miss gardening....I'm quite good at it.
If you have the climate or resources to grow indoors.....you can grow Ghost peppers (aka Jolokias), Reaper, Scorpion, Fatalii, etc....
if I wasn't a chilehead, i'd have been dead long ago man....it does amazing things...and is tasty. ;-)
IMO the best resource for all that including growing is https://thehotpepper.com/
I got dried pods for Reaper, Scorpion LAVA, etc...Habanero is just the beginning of the rabbit hole... if I don't eat some superhots every day...I notice it... I'm at a 28" waist again....like I was in the 90s.
I may not follow your path, but our paths do align...I grew up Organic gardening on a garden we carved out of rocks and dead earth on 7 acres of abandoned farm from 1942 that my birth parents rented in the 70's.
The well was dead and poisoned, the ground full of rocks, 6' high Scottish Thistles, Peavine, and Milkweed...etc....
We built an Organic garden out of an acre of it. Much manure and compost was used...lol!!
I miss gardening....I'm quite good at it.
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They say hot peppers are actually good for an upset tummy, also boosts blood flow
I decided if im gonna intake the calories they r going to be protein heavy...slowed down just long enough to tak a pic of my 2 open faced egg n cheez bagels...they were good, really good
(Sorry they look like 2 orange circles, gotta work on my presentation skills, lol)
(Sorry they look like 2 orange circles, gotta work on my presentation skills, lol)
Some stuff I forgot to post...
Cheesy Garlic toast...made from that good jalapeno/cheese sourdough loaf they make locally and give to the tenants here. I used a mix of EVOO and softened butter, lots of mashed garlic, a pinch of onion powder, smoked garlic salt, and sprinkled some generic Italian herbs and crumbled Cotijia cheese on top. Simple, but yummers.
This is a "Fiesta-style" veggie medley I'd bought and meddled with a bit...Thai chile oil was involved.
It's great as-is or as an add in to soups, rice, or whatever.
For example...that veggie stuff, leftover veggie-beef soup, and some of the brown rice and quinoa stuff mixed together for brunch and served with the last 8' Gordita tort from the bag. Folded and torn into quarters to eat with MIddle Eastern style.
FWIW...a couple of nifty articles I'd bookmarked.
food52.com
Cheesy Garlic toast...made from that good jalapeno/cheese sourdough loaf they make locally and give to the tenants here. I used a mix of EVOO and softened butter, lots of mashed garlic, a pinch of onion powder, smoked garlic salt, and sprinkled some generic Italian herbs and crumbled Cotijia cheese on top. Simple, but yummers.
This is a "Fiesta-style" veggie medley I'd bought and meddled with a bit...Thai chile oil was involved.
It's great as-is or as an add in to soups, rice, or whatever.
For example...that veggie stuff, leftover veggie-beef soup, and some of the brown rice and quinoa stuff mixed together for brunch and served with the last 8' Gordita tort from the bag. Folded and torn into quarters to eat with MIddle Eastern style.
FWIW...a couple of nifty articles I'd bookmarked.
43 No-Utensil Recipes for When You Just Wanna Eat With Your Hands
40+ recipes for dinner without forks, knives, or spoons.
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Those do look goodI decided if im gonna intake the calories they r going to be protein heavy...slowed down just long enough to tak a pic of my 2 open faced egg n cheez bagels...they were good, really good
(Sorry they look like 2 orange circles, gotta work on my presentation skills, lol)View attachment 208888
So, got some of those lower cal pf bagels (thank u @Bliss Doubt for the tip)
Went a little nuts and broke out the george foreman grill and added a burger to the mix
Went a little nuts and broke out the george foreman grill and added a burger to the mix
Love it...I have two Foreman grills...the OG white one and big black newer one that's big enough for about anything.
Good news...I managed to rescue the nearly dead ball of pizza dough from TJ's.
It was definitely alive and producing some gasses, if squished in it's bag, when I'd bought it.
I think the fridge was just too cold for it. I took it out yesterday and fed it, gave it a stretch, then coated in EVOO and let it sit in the kitchen in a covered bowl all day.
This is this morning....it pushed the silicone lid right off the bowl. It got a bigger bowl now...
The plan is to use half today, then double that again...why not get two pizzas worth?
It was definitely alive and producing some gasses, if squished in it's bag, when I'd bought it.
I think the fridge was just too cold for it. I took it out yesterday and fed it, gave it a stretch, then coated in EVOO and let it sit in the kitchen in a covered bowl all day.
This is this morning....it pushed the silicone lid right off the bowl. It got a bigger bowl now...
The plan is to use half today, then double that again...why not get two pizzas worth?
Then what's the other 5% made of?I got 85/10 ground beef and lots of stuff to go with.....
I worry about those things and the health of my friends
LOL...that's a typo...it shoulda read 85/15...Thx!Then what's the other 5% made of?
I worry about those things and the health of my friends
I got three of those 1lb 85/15 ground beef chubs for $10...pretty damn cheap considering it'd have been more like $5/lb in my former locale. Bargain shopping is a must...prices can vary wildly from store to store around here...even in the same chain depending on the neighborhoods.
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OK, sliders prep is done...
About 1.5lbs of the 85/15 ground beef, with granulated garlic and onion, smoked garlic salt and fresh ground pepper, dashes of Allspice, Ghost Pepper powder and Smoked Paprika, couple drops of diluted Stubbs Mesquite smoke, Lea and Perrin's Worcestershire sauce, about a half tsp of Hatch chile flakes, organic bread crumbs, and a vigorous splash of Melinda's Creamy Style Ghost Pepper Wing Sauce & Condiment.
Hand-formed into balls and then into approx 4" patties, thinner in the middle as usual.
Put on wax paper with cardboard underneath for support and put in the freezer to firm up. The Hawaiian slider Buns are approx. 3", so with contraction when cooked, they should be about right.
Now, I can just cook a few patties and assemble a couple sliders in about 2min anytime.
Re-making a batch of the meat is just about as easy too.
About 1.5lbs of the 85/15 ground beef, with granulated garlic and onion, smoked garlic salt and fresh ground pepper, dashes of Allspice, Ghost Pepper powder and Smoked Paprika, couple drops of diluted Stubbs Mesquite smoke, Lea and Perrin's Worcestershire sauce, about a half tsp of Hatch chile flakes, organic bread crumbs, and a vigorous splash of Melinda's Creamy Style Ghost Pepper Wing Sauce & Condiment.
Hand-formed into balls and then into approx 4" patties, thinner in the middle as usual.
Put on wax paper with cardboard underneath for support and put in the freezer to firm up. The Hawaiian slider Buns are approx. 3", so with contraction when cooked, they should be about right.
Now, I can just cook a few patties and assemble a couple sliders in about 2min anytime.
Re-making a batch of the meat is just about as easy too.
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gopher_byrd
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Yup 85% muscle and 15% fat. That's a pretty standard hamburger grind.
CFL games and homemade Sliders are GO!!! 
Props to Frogger for reminding me that I owned a Foreman grill...
Cheese is Provolone...both got sliced shallots.
One has pickled sweet jalapenos with Dijon mustard.
The other got jalapeno ketchup with sweet pickle relish.
Yeah, Kokanee isn't entirely made in Creston, BC, Canada anymore, but I remember when it was ....
Irony...it's in a 500ml glass made in France...lol..
Props to Frogger for reminding me that I owned a Foreman grill...
Cheese is Provolone...both got sliced shallots.
One has pickled sweet jalapenos with Dijon mustard.
The other got jalapeno ketchup with sweet pickle relish.
Yeah, Kokanee isn't entirely made in Creston, BC, Canada anymore, but I remember when it was ....
Irony...it's in a 500ml glass made in France...lol..
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It's just not warm enough to raise dough in here...there's no sunny windowsill or other mild heat source. I could use one of my coffee warmers, but that's kinda risky.
So, I improvised.
Ever stick your hand in a commercial proofing cabinet? It's pretty damn warm.
My Oster convection/toaster oven has digital controls and a 'warm' setting that's 150 degrees. Which would kill the yeast...if I let it.
So, it's shielded\covered with a silicone lid that can take 400F, on a heavy vented steel tray, and in a very heavy-duty bowl that used to belong to a Sunbeam Mixer from the 1960s.
I just feel the bowl to check warmth and tap the button (which is set for 150F and 1min.) as needed when I go in the kitchen, which is all day...lol
I could just set it to stay on and crack the door....but that'd run up my electric bill.
So, I improvised.
Ever stick your hand in a commercial proofing cabinet? It's pretty damn warm.
My Oster convection/toaster oven has digital controls and a 'warm' setting that's 150 degrees. Which would kill the yeast...if I let it.
So, it's shielded\covered with a silicone lid that can take 400F, on a heavy vented steel tray, and in a very heavy-duty bowl that used to belong to a Sunbeam Mixer from the 1960s.
I just feel the bowl to check warmth and tap the button (which is set for 150F and 1min.) as needed when I go in the kitchen, which is all day...lol
I could just set it to stay on and crack the door....but that'd run up my electric bill.
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I thought dough rises fine at any temp, even the fridge...
Anyway, i had an occasion to cook up one of those cauliflower crust pizzas. It was ok, i liked how the crust was lighter than regular dough. As for the rest of it, maybe if it had been a diff brand or something
Anyway, i had an occasion to cook up one of those cauliflower crust pizzas. It was ok, i liked how the crust was lighter than regular dough. As for the rest of it, maybe if it had been a diff brand or something
Dang sourdough pizza plan isn't doing well...found out I don't have any flour to work with.
I got yeast but somehow left all my flours behind.
So, screw it...
I made up some toaster oven 'pizza' out of that yummy and dense Jalapeno/cheese sourdough bread, Bruschetta sauce, shredded cheese, herbs and stuff, Pepperoni, and some chopped Serrano pepper and shallot. It'll do for immediate snacking.
I also had made up some wicked Asian-style chile garlic chicken to marinate overnight, so I do have that for making whatever later.
The color balance is off on the food pix...should be less orange and more red..I don't have time to fix it.
I got yeast but somehow left all my flours behind.
So, screw it...
I made up some toaster oven 'pizza' out of that yummy and dense Jalapeno/cheese sourdough bread, Bruschetta sauce, shredded cheese, herbs and stuff, Pepperoni, and some chopped Serrano pepper and shallot. It'll do for immediate snacking.
I also had made up some wicked Asian-style chile garlic chicken to marinate overnight, so I do have that for making whatever later.
The color balance is off on the food pix...should be less orange and more red..I don't have time to fix it.
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On the plus side, the chile-garlic chicken turned out great. I added some extra fire-roasted peppers, sweet red peppers, and jalapeno to make it complete. Finshed with some Mae Ploy sauce to give a nice sheen and flavor. I can work with this stuff...
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OK, so that storebought pizza doughball was a bust. But, that doesn't mean it can't be useful still.
I had the notion to make flatbread out of it.
Added some baking powder into it just to assist it a bit, then poured/spread half of it out onto aluminum foil on the big steel perforated tray as I don't have any large bakeware anymore. Sprinkled with some crushed herbs and baked at 425F for about 10mins, then turned it over and baked until just crispy on the edges and resilient in the middle.
As it turned out, It isn't bad at all...and I didn't have to toss it...yay!
I had the notion to make flatbread out of it.
Added some baking powder into it just to assist it a bit, then poured/spread half of it out onto aluminum foil on the big steel perforated tray as I don't have any large bakeware anymore. Sprinkled with some crushed herbs and baked at 425F for about 10mins, then turned it over and baked until just crispy on the edges and resilient in the middle.
As it turned out, It isn't bad at all...and I didn't have to toss it...yay!
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What is it that's so satisfying about slurping noodles?
My house guest had to leave early this morning to drive home to Dallas, so we stayed in and did girly things last night, hair deep conditioning, facial masks, a movie, and ramen. And coca cola (gawd) she brought, and chocolate lava cake I had in the freezer.
Well, you can always start over.
My house guest had to leave early this morning to drive home to Dallas, so we stayed in and did girly things last night, hair deep conditioning, facial masks, a movie, and ramen. And coca cola (gawd) she brought, and chocolate lava cake I had in the freezer.
Well, you can always start over.
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You know, I don't remember ever hearing the term "ghost pepper" until a couple of years ago, but I love it. It has a distinctive fruity pepper flavor, and it really isn't that hot (though I'm okay with hot).
Good the stores are branding their own sweet hawaiian rolls at discount, but I won't buy 'em because they're toooo good. I could eat them from the bag like cookies.I got these...
View attachment 208911
Walmart Neighborhood Market had their own branded ones for like $3. The genuine Hawaiian slider rolls are $$$.
I decided if im gonna intake the calories they r going to be protein heavy...slowed down just long enough to tak a pic of my 2 open faced egg n cheez bagels...they were good, really good
(Sorry they look like 2 orange circles, gotta work on my presentation skills, lol)View attachment 208888
They look pretty appetizing to me.
There are 2 types of noodle eaters i find slurpers and shovelers. ive noticed that if u r a shoveler like me, u also have to be ok with biting the stream of noodles off as you r eating them, which slurpers dont do. (Im guessing not wanting the almost in your mouth food to go back on the dish, or just to annoy u, lol)
This is all conjecture, but has definitely been observed enough by me that i feel ok saying it.
(There is no real other way with chopsticks, with a fork i just twirl like spaghetti)
I wiki'd it actually, cuz neither had i, its a hybrid chili from india they created in 2007 for the hottest chilli pepper in the world contest, which it won.
I assume there is a range of cultivars from mild to hottest depending how they are grown or maybe how they r ground, but ill tell u the cheese was HOT, way hotter than pepper jack
Haha, well I don't really eat noodles that way. That was schtick for the pic. I enjoy eating with chopsticks at Asian restaurants, to keep up the skill, but at home I twirl the pasta on a fork and try not to fill my whole head with noodles. You want to savor your dish and make it last long enough to enjoy. But yes, no matter how you do it, you'll end up slurping the last inch or two of noodles sometimes, not loudly or rudely, but just pulling them in.
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Funny u should say that. While i have the ability to use chopsticks, i always use a fork, even at the restaraunt. I consider it a superior invention *shrug*. I never slurp. The last bits of noodle r scooped up by my superior fork and placed in my mouth, lol.
Lol, believe it or not i dont eat lobster, or at least i never have. LUV baltimore crab cakes, but ive never eaten something like crab legs either
Edit-i did have gumbo once with crawfish when i was in new orleans, was good.
Edit-i did have gumbo once with crawfish when i was in new orleans, was good.
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This just makes me sad...nothing is the same as OG Huy Fong Sriracha or Sambal Olek.
How Long Will the Sriracha Shortage Last?
How Long Will the Sriracha Shortage Last?
With a hammer?
I hope not long, wonderful tastin product, I have always thought of makin my own.This just makes me sad...nothing is the same as OG Huy Fong Sriracha or Sambal Olek.
How Long Will the Sriracha Shortage Last?
gopher_byrd
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Well, if I can resist the urge to pick while green, I still have a bunch of Jalapenos growing. Fermenting peppers and making sauce is pretty easy.This just makes me sad...nothing is the same as OG Huy Fong Sriracha or Sambal Olek.
How Long Will the Sriracha Shortage Last?
Ya, but has to be red jalapenos...and the ratio is tight... ;-)
I bought this based on the ingredients being simple...it's not bad, but it ain't Huy Fong...not even close. Too earthy, not enough zing...
I haven't tried using in a recipe yet, but it serves up Ok for a redbeer with a tin of Rainer...lol...
Too earthy though...
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It may be a matter of ratios of ingredients.
Huy Fong:
Chili
Sugar
Salt
Garlic
vinegar
potassium sorbate
Thai Inspirations (the one you're showing):
Chili
Garlic
Sugar
Salt
Vinegar
Potassium sorbate
So maybe adding a little sugar or a little salt, or both, to the Thai Inspirations to bring those ingredients up to the levels in the Huy Fong, and push the garlic down the list in predominance, could amend the mixture to your liking.
Thanks!
I've thought about taking a bit of it and messing with it too...not the entire bottle until I know it'd be better.
We have Asian and Mexican stores here as well as some fancy places like Natural Grocer, New Seasons, etc. I'm sure I can find some red jalapeno somewhere to pick it up a notch...
Honestly, I'm probably just gonna end up making my own...tons of recipes out there....
What does too earthy mean? Too tomatoey? (Even google doesnt have a good answer)
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Well, it's kind of difficult to describe and can vary a lot from person to person. Most humans have the same basic taste buds, but perception of what they taste is a personal thing. It's quite subjective.
Here's a pretty good description:
(Ya can ignore the first AI bot part)
https://www.quora.com/What-is-meant-by-an-earthy-taste?share=1
Me, I agree with those who'd say things like mushrooms, potatoes, and wild rice are 'earthy' tasting. I have Tellicherry Peppercorns from India that have an earthy quality to them, but that could just be me.
Literally, it's things that are grown in the earth and/or carry that flavor with them.
Some could say it's more of an Unami taste...but that is another topic all together..
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Sorry, so pic as got nommed...lol...
Made a couple of organic uncured beef hotdogs up in the convection oven with my Orange Habanero mayo, Sauerkraut, and a dab of Dijon mustard on generic buns. Not particularly healthy, I know, but highly yummy for CFL football watching. There's also an Oregon Beavers NCAAF game on, but I can watch that later on a replay.
Go BC Lions!
Made a couple of organic uncured beef hotdogs up in the convection oven with my Orange Habanero mayo, Sauerkraut, and a dab of Dijon mustard on generic buns. Not particularly healthy, I know, but highly yummy for CFL football watching. There's also an Oregon Beavers NCAAF game on, but I can watch that later on a replay.
Go BC Lions!