BarnBuster
Virtually Unknown Member
Did you design/craft the flower arrangement and vase?
New and Improved TnT Foodie thread
- Thread starter curious2garden
- Start date
DCcan
Well-Known Member
It matches the candy wrappers
Pacoson71
Well-Known Member
Serious stoner question, I need help.
3 pizzas.
1 Meat lovers. peperoni, sweet and hot sausage, Hamburg and bacon .
2 Green pepper and sausage.
3 Smokey Mesquite smoked chicken (pic from 2 days ago) with Onions..........
Here lies the problem. Sweet baby rays BBQ sauce or Franks Hot sauce and Ranch ??????????
3 pizzas.
1 Meat lovers. peperoni, sweet and hot sausage, Hamburg and bacon .
2 Green pepper and sausage.
3 Smokey Mesquite smoked chicken (pic from 2 days ago) with Onions..........
Here lies the problem. Sweet baby rays BBQ sauce or Franks Hot sauce and Ranch ??????????
buckaclark
Well-Known Member
Frank's and Ranch with freshly pummeled Ginger
raratt
Well-Known Member
Red pepper flakes, period.
buckaclark
Well-Known Member
Dr.Amber Trichome
Well-Known Member
I designed the flower arrangement. I bought the vase while on a recent holiday in Moab, Utah. It has the delicate arch painted on the other side.
tree beard
Well-Known Member
Baby Ray's FTW!
raratt
Well-Known Member
I ordered take and bake... it will taste OK.
Jeffislovinlife
Well-Known Member
Where the BOOM in the sauce?
DarkWeb
Well-Known Member
Pacoson71
Well-Known Member
Still only using propane. Wood fired will happen this summer.Those look great bud
buckaclark
Well-Known Member
Agreed,I haven't made it.Seems like too much sweet, not enough boom.Maybe throw in some habenero salsa instead of Sriracha.
xtsho
Well-Known Member
Don't eat it all. I'm at the store getting beer and will be over asap. For a Sunday the traffic sure is bad.
I'm actually having myself pizza tonight. The dough has been in the refrigerator overnight and is looking pretty good. It's a sourdough with a little active dry yeast.
I'm just going to plop it out onto some semolina flour to shape it and then do my stovetop to broiler method. I don't have a real pizza oven yet.
It's an experimental dough. But I have great expectations.
xtsho
Well-Known Member
What's the deal with Sriracha anyway? I'm one of those that isn't impressed with the American Sriracha made from jalapeno's. Now the real stuff from Si Racha Thailand made with Thai Chili's is a different story.
ooof-da
Well-Known Member
these baby back ribs are going in the sous vide late tonight. my kid makes fun of me for “boiling meat” as he calls it lol…he will only smoke meat but I like ‘em this way and I can make large batches (just the two of us now) and freeze them for the final 1.5HR smoke later
160* for 12 hrs. then a short smoke and I leave the membrane on so they hold together.
160* for 12 hrs. then a short smoke and I leave the membrane on so they hold together.
buckaclark
Well-Known Member
I have some Habenero relish and some Reaper BBQ sauce half pints from last year.Also plenty of candied Jalapeños if I need sweet.Currently starting the new run.
xtsho
Well-Known Member
I made some fermented sauce with Thai chilis that I grew last fall. I have a couple inches left in a quart jar. It's really good. I'm almost out but fortunately I have a couple quarts of peppers in the freezer I'm going to make more sauce with but I probably won't be fermenting it. I eat it just on a bowl of jasmine rice sometimes.
My pepper starts are coming up also. Unfortunately my new dog got into the tent to try and bury a toy in my seed trays. Fortunately the damage was confined to the Marigold starts. I have everything dog proofed now. I remember seeing posts of people that had similar happen too and I thought how could that happen. Now I know. I also just got done putting up a temporary fence around the garden beds outside. I recently planted beets, turnips, and other early planted colder crops and she's trampled through there as well.
buckaclark
Well-Known Member
White Lady is a great one. 20 days earlier than Purple Top, More water content and holds well for around a month if it's not to hot .