dragonbomber
Assistant Cook
Howdy folks,
My name is rAy and I'm from North Carolina. I am a very basic cook overall but I learn more all the time. My favorite things to cook include manicotti, hot sauces, and various chicken and shrimp dishes. I started growing my own peppers this year for use in pico de gallo, homemade hot sauces, general every day meals, and also in my speciality: extra spicy corn muffins. You would have been able to see the photo I attempted to attach of my last batch of hot pepper corn muffins, but I will repost later when I've posted enough to earn that privelege.
I probably get the most props for the muffins. I began cooking hot pepper biscuits using a recipe from my grandmother about 10 years ago a little while after I moved here from upstate New York. Then I moved to biscuick for speed, then moved to Jiffy corn muffin mix for flavor and texture of the item. Then in the past year I have moved from Jiffy mix to a local NC brand of self-rising corn meal muffin mix that is inexpensive, has a rich corn texture that suits the peppers well, and also bakes consistently across batches so long as I add the right amounts in. The Flickr comments I left for the photos may explain my method, but I generally marinate the pepper mixtures for hours to weeks in a combination of seasonings, hot sauces, mustards, and so forth. Sometimes I use my own sauces and sometimes the marinade is using other commercial sauces in various amounts. I use Texas Pete
most of any sauce, as a base sauce for quantity, then other sauces such as El Yucateco's habanero sauces, and others.
I rather long intro, but I get excited about peppers and baking. I have never had a complaint about them except maybe they were too spicy for the person.
Well, I hope to find various topics to contribute to, especially since I am just starting to get into dehydrating my excess peppers for later use.
My name is rAy and I'm from North Carolina. I am a very basic cook overall but I learn more all the time. My favorite things to cook include manicotti, hot sauces, and various chicken and shrimp dishes. I started growing my own peppers this year for use in pico de gallo, homemade hot sauces, general every day meals, and also in my speciality: extra spicy corn muffins. You would have been able to see the photo I attempted to attach of my last batch of hot pepper corn muffins, but I will repost later when I've posted enough to earn that privelege.
I probably get the most props for the muffins. I began cooking hot pepper biscuits using a recipe from my grandmother about 10 years ago a little while after I moved here from upstate New York. Then I moved to biscuick for speed, then moved to Jiffy corn muffin mix for flavor and texture of the item. Then in the past year I have moved from Jiffy mix to a local NC brand of self-rising corn meal muffin mix that is inexpensive, has a rich corn texture that suits the peppers well, and also bakes consistently across batches so long as I add the right amounts in. The Flickr comments I left for the photos may explain my method, but I generally marinate the pepper mixtures for hours to weeks in a combination of seasonings, hot sauces, mustards, and so forth. Sometimes I use my own sauces and sometimes the marinade is using other commercial sauces in various amounts. I use Texas Pete
most of any sauce, as a base sauce for quantity, then other sauces such as El Yucateco's habanero sauces, and others.
I rather long intro, but I get excited about peppers and baking. I have never had a complaint about them except maybe they were too spicy for the person.
Well, I hope to find various topics to contribute to, especially since I am just starting to get into dehydrating my excess peppers for later use.
