Balsamico

[ponchonlefty]

It’s part of a Mecca, for sure. San Antonio also has seriously good Tex-Mex. The RGV is a little different but equally good and authentic.

i was thinking, when we get a mexican restaurant its not ala-mex. but the cook may be named bubba.

 

[dedpool1052]

Got some peppers yesterday.
Jalapeno, Serrano, and red Fresno.
Only tried the jalapeno and Serrano.
Jalapeno, light on heat, more like a bell pepper.
The Serrano, that was a scorcher.
Bright, and immediate heat.
Haven't tried the Fresno yet.

 

[ponchonlefty]

Got some peppers yesterday.
Jalapeno, Serrano, and red Fresno.
Only tried the jalapeno and Serrano.
Jalapeno, light on heat, more like a bell pepper.
The Serrano, that was a scorcher.
Bright, and immediate heat.
Haven't tried the Fresno yet.

i wonder if the heat depends on the time or color its picked?

 

[ituobrey]

Melinda's Ghost pepper sauce in action



It really enhances something like egg salad without smothering its character. Now that I have a better handle on my tolerance it is first off the shelf

 

[ponchonlefty]

Melinda's Ghost pepper sauce in action

View attachment 22940

It really enhances something like egg salad without smothering its character. Now that I have a better handle on my tolerance it is first off the shelf

i like the melindas brand.

 

[dedpool1052]

Melinda's Ghost pepper sauce in action

View attachment 22940

It really enhances something like egg salad without smothering its character. Now that I have a better handle on my tolerance it is first off the shelf

That sauce is delicious.
Definitely a go-to for me.
Well done, cartoon cat.

 

[ponchonlefty]

pepper expert? greek pepproncini vs italian pepperoncini? heat? flavor? i got some greek seeds.
i plan to grow. waiting for better weather.

 

[dedpool1052]

pepper expert? greek pepproncini vs italian pepperoncini? heat? flavor? i got some greek seeds.
i plan to grow. waiting for better weather.

No clue, I just know they vinegary AF.
Which I like.
Not looking for heat, just flavor.

 

[ponchonlefty]

No clue, I just know they vinegary AF.
Which I like.
Not looking for heat, just flavor.

these will be fresh so we shall see. im hoping for med heat for many uses.

 

[dedpool1052]

these will be fresh so we shall see. im hoping for med heat for many uses.

Solid aim.

 

[ponchonlefty]

Solid aim.

if it produces like the other pepper plant last year. i will be set. im not sure how many to plant this time.

 

[Andyman]

Carne Asada. I took the covers off yesterday. Today we grill.

 

[Andyman]

Before


After

 

[Andyman]

Nice fast cook for the first time.

 

[fcleff69]

Smoked Reverse Sear Tri Tip

 

[Andyman]

 

[fcleff69]

 

[fcleff69]

Oh, and my lunch today.

 

[fcleff69]

 

[ponchonlefty]

View attachment 22996

i have a 6 inch burger press made kinda like a biscuit cutter. ive had thoughts to make a big steak and egg biscuit.
you think it would be cooked fully in the center without burning?