Thanks. Gotta look into that. We grew Calabrian peppers for two of the last three years and they were a mixed bag in terms of heat level. This year focusing on Brazilian Starfish and Aji Limon peppers. Seedlings have been under the grow lights since mid January. A few others of the C. Baccatum variety on order for May 1 delivery. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login From our staycation last weekend. Place called Toulouse. Tuna tartare over avocado and red quinoa in the top pic. The little green dollop on top is wasabi gelato! That was the taste sensation of the weekend. Surprisingly tasty, not too sweet, and sinus clearing. Middle pic is savory beignet thingie with truffles. Bottom pic is chocolate soufflé. T
Try those peppers in oil. Nice heat level and the oil spreads it around your taste buds. Pretty tasty peppers....not really hot hot but nippy...plus when your done eating them you have chili oil leftovers....refrig after opening !
Ugh I miss Japan. We’ve been before and was supposed to go in April 2020 but then the world shut down lol.
Pork chops crusted in cocoa and chili powder then topped with cherry vinegar sauce. Image Unavailable, Please Login
Am I the only that keeps seeing / can't unsee the chef boy r d guy or the stay puft marshmellow guy rather than a pork chop? (maybe I should double check the mushrooms we are using on our pizzas...)
Skewers with lemon-pepper chicken, chorizo, zucchini and onion. Yummy. Image Unavailable, Please Login
There was more Spanish chorizo leftover after the skewers, so I got inspired to try to replicate a fantastic chorizo and potato burrito we get at the Original Carolinas in South Phoenix. The filling was my homemade Mexican chorizo, and chopped up Spanish chorizo, plus onion and a bunch of potato. Then finished the burrito with some Mexican crema, salsa and cheese… …it didn’t suck. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Korean fried chicken tonight….original salt and pepper, soy garlic, and one with a sweet/spicy sauce. Parmesan fries on the side Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Nothing special the last few days. I was in the states for a few days. McDonald's for dinner one night and Olive Garden. Of course Chick-Fil-A. Last night was chicken salad sandwiches with chicken noodle soup.
BB.Q chicken. It’s a chain from Korea that opened in the US recently. I’ve had it in Seoul on many occasions and the Bay Area locations taste the same as the locations I’ve been to in Seoul.
I'm placing a sushi take-out order now. The restaurant is only open from Friday to Sunday and is very busy. The restaurant was recommended by a Japanese lady who immigrated from Japan a few years ago. She says they are one of the best around. This place: https://kappasushi.com/ albeit very pricey for my area.
Some nice Ca asparagus was at my greengrocer, so I made some wrapped in phyllo with Parmigiano Reggiano, and put some up for my Easter Bloody Mary, ending my Lenten fast. Image Unavailable, Please Login Image Unavailable, Please Login
America. Slow cookin’ on the pellet. Americans, at least in Italy (wife is a true Italian), are known for our bbq…and beer.
Blackened Ahi with sautéed bell pepper and zucchini and smashed potatoes. Image Unavailable, Please Login
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More prime This one takeout - it overlooked in the container on the drive home Still great with jus Image Unavailable, Please Login Sent from my iPhone using Tapatalk
Riff on halal guys chicken and rice Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
