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Do Any Of You Girls have A Good Recipe

katrina

Well-known member
We fix it like FH. Only thing I can add is that I put the pickling spices in a cheese cloth and add peppercorns to the pickling spices... The best sandwiches...
 

IL Rancher

Well-known member
I remember when they wold package up the tongues at work for putting out in the case... .. Again, no thank you,.. Haven't brought myself to eat the Oysters either..... I know it is all pyschological but stilll... The mind is stronger than the stomache.
 

the_jersey_lilly_2000

Well-known member
Most of the chipotle sauce I've ever had was made with smoked green chili's. Most chili peppers don't have much heat to em at all. There more of a sweet pepper.

But LOL some may think them hot, I read a deal that explained why some folks think things are hot and some don't. It's because the more taste buds per square inch your tongue has, the more you'll taste the hot, the fewer, the less hot things taste. I've never had chili peppers that were hot to me. Jalapeno's yes, some of em are hot. But not all.
 

the_jersey_lilly_2000

Well-known member
I have tried habaneros, dont care for em, they have a weird taste, after you get past the HOT. I like hot spicy food, but it's not really the "HOT" I"m after, it's flavor. Some peppers have more flavor than others. I guess kinda like some bell peppers have more of a bell pepper flavor than others. Prolly has to do with what kinda soil they are grown in.

I have learned something growin my own jalapeno's over the years. the less water they have,while growin, the hotter they are. Years when we have alot of rain on the garden, they aren't as hot as dry years, or the peppers that are produced later on into the summer.
 

Ranchy

Well-known member
What an interesting topic to wake up to!!!!!!! :lol:

We've done tongue around here ever since I can remember, and probably way before I ever came along......of course, my dad's family is mostly Mexican, so that could be why.

To do a tongue, we always pressure it for about 45-50 min, or thereabouts........bigger or more tongues at a time take longer, ya just play it by ear. And don't let the pressure off fast, just let it naturally come down.
When it's cool, ya peel it, which is very easy, if you've pressured it long enough. Then just slice and either eat like that, or (my preferance) pickle it with a solution of about half AC vinegar and water. The longer you leave it in the solution, the better it is!

A good story about chile........my dad (bless his heart) had said ever since I can remember, that he'd never found any chile too hot for him to eat. A few years ago, that changed, however. He got a big gunny sack of roasted green chile somewhere in Silver City, and split it with his mom, who in turn, split it with her younger brother.
A few days later, Uncle Lewis called grandma, and asked if she'd tried any of the chile yet. She told him no, that she was still using the older stuff first. He said that he didn't know if dad was stout enough to eat that chile, dad just lol.........until he tried it himself. He admited that he'd definately found chile that was too hot for him to eat, and if you got enough of it to see, on something, you'd done got too much.
He made a big crock pot of chile beans for some family dinner, and put about a tablespoon of the chile in it (he'd put it through the blender, so it was more like green soup than actual green chile) and there were a lot of the folks that couldn't eat it, even with just that much in it. I have no idea what kind it was, but it sure packed a whallop! :lol:

Speaking of Mexican food, do you have any idea how hard it is to get good, authentic Mexican food, in Arizona? I was shocked, and dumbfounded! It's all gringo stuff........... :roll:

Haymaker, it's lots of fun to hook a gringo up with some "good" chile....... :twisted:
 

passin thru

Well-known member
Hey you guys have some good recipes, but they all need one more thing before I would call them good...................................my dog.
 

HAY MAKER

Well-known member
Ranchy said:
What an interesting topic to wake up to!!!!!!! :lol:

We've done tongue around here ever since I can remember, and probably way before I ever came along......of course, my dad's family is mostly Mexican, so that could be why.

To do a tongue, we always pressure it for about 45-50 min, or thereabouts........bigger or more tongues at a time take longer, ya just play it by ear. And don't let the pressure off fast, just let it naturally come down.
When it's cool, ya peel it, which is very easy, if you've pressured it long enough. Then just slice and either eat like that, or (my preferance) pickle it with a solution of about half AC vinegar and water. The longer you leave it in the solution, the better it is!

A good story about chile........my dad (bless his heart) had said ever since I can remember, that he'd never found any chile too hot for him to eat. A few years ago, that changed, however. He got a big gunny sack of roasted green chile somewhere in Silver City, and split it with his mom, who in turn, split it with her younger brother.
A few days later, Uncle Lewis called grandma, and asked if she'd tried any of the chile yet. She told him no, that she was still using the older stuff first. He said that he didn't know if dad was stout enough to eat that chile, dad just lol.........until he tried it himself. He admited that he'd definately found chile that was too hot for him to eat, and if you got enough of it to see, on something, you'd done got too much.
He made a big crock pot of chile beans for some family dinner, and put about a tablespoon of the chile in it (he'd put it through the blender, so it was more like green soup than actual green chile) and there were a lot of the folks that couldn't eat it, even with just that much in it. I have no idea what kind it was, but it sure packed a whallop! :lol:

Speaking of Mexican food, do you have any idea how hard it is to get good, authentic Mexican food, in Arizona? I was shocked, and dumbfounded! It's all gringo stuff........... :roll:

Haymaker, it's lots of fun to hook a gringo up with some "good" chile....... :twisted:

Yup,I know all about it "been there dun that" long as I have plenty cold beer to wash it down with IM alright,its that snickerin that gits me.................good luck
 

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