50+ thread

Colder here!!

 

Umm...
Longer than that.....

 

Inspite of it all being called Mexican food, it's not all equal (and I don't know what scrapple is). Even the difference between El Centro and Yuma is huge and they're only 50 miles apart. I love tex-mex food. It's pretty awesome. I think the worst I've had was in Denver.

 

I'm cooking the venison steaks later.
I'll post pics later.

 

Slice them in half, remove the end cap, center membrane and seeds then grill them. Still have warmth, but it really settles them down. Great on hamburgers.

 

As for me... I have never met food that was too hot. I came close once... But my name when up on that wall in the wings joint!

(But it did take me 2 milkshakes to make it through)

 

Get a couple Anaheim peppers, throw them on the grill whole and cook them till the skin.is blistered and burned looking. Take them off the grill and put them in a plastic bag (grocery bags work great) and close the top off and let them sit for 5-10 minutes. Remove from bag and all that blister/burn will just slide off and the "meat" will be super soft. Slice and use in tacos, burritos, with polo asada or carne asada. Not hot at all (no, really). Awesome stuff.

 

I'm hungry.

 

I'll just stick to hamburgers with mustard and relish

 

Have tried em with peanut butter? Not quite what you may think but pretty good, especially with crunchy peanut butter.

 

Nope don't intend to either..

 

REAL Scrapple will put lead in your pencil!

WTF, I go out for a couple hours and I have 5 pages to catch up on!

 

Temps dropping from 55 a few hours ago to 36 right now. Low teens by morning and a lot of runoff and standing water on the roads from the snow melt.
Methinks it'll be a bit sporty in the morning.

 

Yes so watch it...

 

Promises like all the others..

 

I might throw down some salt before I go to bed. Still 38 and wind has died down.

 

It doesn't take much because, after all, it's a hambuger. Just maybe 1/2 teaspoon if that. It won't even change the taste, just adds a little depth and a little texture. A little grilled jalapeño, not much, and whatever else you'd normally put on it. It's pretty darn good. I was playing with the idea of doing a bbq/grill catering when I retired, if I couldn't land the type of gig I'm doing now.

 

I'm watching tv and reading this with all the hot stuff and I've seen 3 antacid commercials.

 

If i need heat, I have my stash of Horse Radish.
Plenty hot, but easier on the gut than peppers....