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Just went into the wet season here in the Republic of Panama. Nice, rains during most days for an hour or two. Temp is around 80 - 85 most days.

89 F with light winds, beautiful pungent flower fragrances. No one doing Hawaiian snow dances. lol.

I just love all these posts sharing other ingredients fellow cooks use and ideas of their chilies. I change mine every time it is made. When I lived in Australia I grew, dried, ground and saved 13 different version of hot peppers. No wonder my chili is never the same. lol

Thank you everyone for your input. I think chili can be made with any ingredients that makes the chili taste good to the cook and his family/guests. The idea of using vegetables as the wagon traveled the way to a new home sounds wonderful. I do like my chile spicy hot.

89 F. I have lost interest in Football.

We can always get cold if we want by going to Las Vegas - lol.

89 degrees Fahrenheit here in the Republic of Panama, Coronado.

Sometimes I am just too sensitive. Thank you. And thank you Craig.

All I was trying to be was friendly, share some of my chili ingredients, Craig. I am first and foremost a foodie who loves any ethnic dish or cuisine that is hot and spicy. I very much appreciate all the cooks and input on this forum. I wish you and all the cooks here a Happy, Healthy New Year...

Some good suggestions on Chilis. Thanks for that. My chili has lots of Cumin and Oregano, so bit of a Tex-Mex flavor. I also make mine on the hot, spicy side with red pepper and spicy ground chili. Yes, I will throw in a can or two of beans sometimes. I use at least 2 pounds of ground beef...

Weather My weather in Panamá is 85 degrees, medium breeze from the North. This is finally the start of rainy season which will turn this country into a lush, green tropical paradise.

Smokers I had excellent results for years with a Coleman Electric Smoker. It is round, light, with multiple uses possible. I recommend it.

As long as I only freeze my salmon once, I never notice a loss of flavor or texture when I let it defrost slowly. I never have tried to refreeze it, but then, it is usually gone anyway. He He. I love salmon in the morning, with chopped onions and capers. I eat it alone or on toast. Always a...

Like several just before me have said, do not overcook this combination. No need to add salt, but a dash of some spicy cajun seasonings works wonders. Enjoy?

5 a.m. here and it is already 80 degrees. Nice cool breeze from the ocean, too.

Thanks to the many respones to this thread. I have good quality Chef Knives, and a mid quality Santoku. I find I can cut much thinner slices with the Santoku - those litte hollow ridges seem to stick less to anything being thinly sliced. I also like that the Santoku has a wider overall blade...

What does the marshmallow do?

Don't miss out on the cheecks, Timothy. Better than oysters!

Oh, absolutely, Timothy: there is a gel in the head and cheecks that just enhances the flavor ot the whole fish.

I really enjoy barbecueing my whole fishes on a plank these days. We have lots of Sargento Bass and Corvina here in Panamá.

I eat my Uni with chopsticks. They are kind of like picking up a small orange tounge. I love the "earthy" flavor.

Just for my personal taste, something that only cooks for a short time and very hot is not suited for plank cooking, like steak. I also like my Uni shashimi style - no rice. Funny guy is I, hahaha.

Thank you, Munky. And thanks to Timothy too for the pictures. By the way, Timothy, I love Sushi, too. And I eat all the exotic stuff like Uni. But back on topic, this plank cooking is going to get quite a bit of my attention. I love how easy it is to infuse a reasonable smoke flavor to you food...

Oh how I luvs my doggy, too. We romped this morning at 6 a.m., in a pleasant mist at about 75 F.

Wow, Roadfix, you have all the toys in your backyard, some of which I don't even recognize. lol "Yes", the plank I used was from Kingsford. Do you believe I found that here in the Republic of Panamá? Happy here to be still traveling and moving around. Happy Cooking to all, Marty