Recent content by Jolokia

Hey Justin, Lucky for you, I think I might have the experience with two separate dishes which may find an answer for your question. I often make pulled pork in my slow cooker and I am an avid fan of pineapples in chili. For your first concern, it depends on how much of the original pineapple...

Bbq pork pizza with bacon and gouda

Haha, nice. In my case, I ended up buying mine at a farmers market. $7/lb. Seemed kinda expensive, but I figured it was reasonable enough to buy at least once and give it a try.

so it seems like mustard and rabbit keep popping up as a combination? is there a reason for this? i suppose a mustard type rub or sauce on chicken dark meat would be pretty good...so I suppose that makes sense for how some people have been describing the game meat..

wow! thanks for all the suggestions guys! (including the joke suggestions..elephant stew..ha!) I am not going to be able to be back at my place for another week or so, but that gives me plenty of time to look through all the recipes to find one I really like!

Hey all, I recently bought some rabbit from a local farmers market. I have had rabbit once before in a stew, but have never made it myself before. I have about 3 pounds frozen right now. Am looking for suggestions of how to not waste this opportunity. What has been your favorite way of cooking...

No problem. In fact, I even apologize if I was offensive. But if you take offense when I say you can't "take the heat" please remember spice eaters take equal offense when you say "heat is not flavor". That is all I ask. And it does not seem like too much.

A crock pot cooks not just by heating the ceramic walls, but by letting the moisture evaporate, condense, and drip back into the pot. This distributes heat and mixes the flavors.

I'd like to respectfully protest the concept that ghost peppers add spice with "no flavor". Ghost peppers have some of the most complex flavors of any chili I have ever tried (and I make my own hot sauces). I have used fresh and dried ghost peppers, there are hints of chocolate and sweetness...

Trish, When you mix it all together, you want to make sure the rice isn't over cooked, and also tossing it prevents the rice from mushing together. Qdoba is awesome! Better than Chipotle!

I worked at Qdoba a few years ago. The post above is exactly what we used (rice lime finely chopped cilantro). Though I think we had an extra bit of salt added when we made the rice.

Here's my two cents; 1) I am not familiar with beef recipes (Hindu). But I will say that I complement my turkey chili with ground lamb. The lamb when it cooks adds an extremely unique flavor that can't really be replicated. 2) The secret to my chili which I have never seen replicated is...

I use either pickled or fresh chilis. The ghost peppers I bought were dried, so I let those soak in the vinegar base I will use for the sauce (in this case apple cider vinegar). I have never fermented a mash before. What does the process entail?

Today is hot sauce day! I finally have some time without a lot of work that I can take a lazy sunday and just make a ton of different hot sauces. Some of the ones I distribute to my friends and family are: Green Cilantro Bbq Carrot Peach Pineapple Ghost Pepper Garden Sauce Any suggestions are...

Indian guy loves indian food too! also, while not from NE, I was sad to see the result of the game...my condolences.