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I like the way you think!!

LTO_Dave wrote:I made some chicken nuggets tonight with a coating made from crushed saltines, Panko crumbs, cracked black pepper, cayenne pepper, crushed red pepper flakes, garlic powder and the Lefty's spicy coating I posted earlier in this thread. I also made a few with crushed Lay's Cheesy Garlic Bread chips...they were actually pretty good.

Served them up with some hot and barbecue sauces.

Made this one about a month ago, but forgot to post. It's a tomato based habanero sauce with about 2 bulbs worth of garlic ground in. Great on burritos.

How much for shipping and when can you send it?

Diamond Dave wrote:How much for shipping and when can you send it?

I'll hook you up next time I bottle some that will hold up to shipping.

In the meantime if anyone is into salsa you should check this brand out. Their gourmet salsa line is UNBELIEVABLE! I've been going through it like crazy. I haven't had one yet that wasn't over the top good.

http://www.fronterafiesta.com/store/gourmet-mexican-salsa/3

http://www.silive.com/dining/index.ssf/2014/05/scorpion_and_ghost_peppers_the.html

I would do it!

Ken, I was half joking about the sauce. Ummm, half......

I just tried some Lay's Stax Que Rico Habanero Diable chips...holy crap!

I've been drying out this Bhut Jolokia (Ghost Pepper) for about 3 months now. A guy at work had a plant growing in his basement. I'm not sure what I'll do with it just yet. Probably a hot sauce this fall.

You will be able to make a large batch of hot sauce with that pepper. Wear gloves!

Maybe plant some of the seeds next spring? I have eaten this whole jar the last week or so, really great.

Picked up a bag of the Doritos Roulette, don't let it fool ya if you buy some. Tasty as can be!

To me this seemed like the appropriate thread for this because my original idea was to make Cayenne pepper peanuts. I changed my mind because the Cayenne seasoning I have on hand also has sodium in it. Since I'm using dry roasted peanuts that might make them too salty. Which begs the quote "This is the saltiest thing I've ever eaten, and I once ate a bowl of salt." -Fry

Anyhoo, I ended up using a garlic and herb seasoning with no sodium, but you can use anything you want making the possibilities endless.

2 Cups Dry Roasted Peanuts in medium saucepan with 1 and 1/2 T margarine. Heat on medium until margarine is just melted and stir in seasoning. I used 1 Tablespoon of garlic and herb, but it may vary depending on the strength of the flavor in your choice of additive. Then into a 450 degree oven for 5-10 min. Let them cool on the cookie sheet. I can easily see both sweet and savory applications. Very easy too.

I tried a new flavor the other day. It tastes exactly like the flavor rich grilled edges of a strip loin. Try it for sure!

Ruffles Flame Grilled Steak.

Unfortunately I missed that post Dave. I'll have to see if they're still available. Last week I scored some jalapenos from my neighbor's garden. I did the standard bacon wrapped, cream cheese stuffed jalapenos, but if you look in the bottom right hand corner of this first pic you'll see I decided to also do one Atomibacon Jalapeno...



It was simply a Jalapeno wrapped in bacon and cooked at 375 until the bacon was golden brown. It certainly had a killer taste and was a lot less work than all the rest. It was ok...

All of them look fantastic. My peppers are super slow to grow this year, I think I was late getting them outside and into bigger pots.

That lone pepper sure looks tasty.

THEYTOOKMYTHUMB wrote:This should be considered more of a Public Service Announcement than anything. Beware this product: It is mind-blowingly delicious and easy. Addictive out of the toaster oven at midnight.

http://www.pilgrims.com/products/productinfo.aspx?id=18

With the NFL season coming up I thought I'd add a bit of info to this post for any Buffalo Wild Wings fans out there. If you bake the above until crispy, let cool, spin in your favorite sauce and re-bake until crisp and glossy you get a pretty damn close representation to B-Dub's boneless chicken wings. Sauce choices are as wide as your imagination. I went with a combo of the below just the other night at midnight (hence the small portion and dark grainy Ed Wood-esque photos). Damn tasty!

Did someone say Jalapeño?!

Tried growing them for the first time this year, and got 21 peppers from 3 plants.



Also got one red one. Check out the corking.