10-19-2014, 11:17 PM
Thanks Ralph. I'll have to try your recipe, though I may have to scale down a wee...didn't have onions or bay-leaves in mine, but don't know why not!
The one I tried boiled the brine, then tossed in the peppers as the heat went off. Still seemed plenty hot.
Don't know about "mixing with one hand" - I like to use a spoon on boiling liquids, personally. Your heat tolerance may vary...
For those youngling's who've never seen a Python, can't help but share: [url "http://www.youtube.com/watch?v=anwy2MPT5RE"]Spam-a-Lot[/url]
You sure SPAM doesn't stand for "Scientifically Processed Animal Matter"? Hear tell....maybe spice and ham? [url "http://www.eater.com/2014/7/9/6191681/a-brief-history-of-spam-an-american-meat-icon"]History of Spam[/url]
For all we know if could be "squirrels, possums and mice" !!!
Had a coworker who enjoyed his hot dogs. Wife would deliver dinner. Another coworker enjoyed touting it was all "pigs lips and asses".
When I came across an article on an Asian offering of bleached pig anus- muscle. I had to wonder.
I think I need to go shopping! I do love a picnic pork-shoulder, smoked - makes a GREAT pulled pork!
Right now I'm making Salsa Verde. It's GREEN. I'll say no more!
[inline "Pulse Check.JPG"]
The one I tried boiled the brine, then tossed in the peppers as the heat went off. Still seemed plenty hot.
Don't know about "mixing with one hand" - I like to use a spoon on boiling liquids, personally. Your heat tolerance may vary...
For those youngling's who've never seen a Python, can't help but share: [url "http://www.youtube.com/watch?v=anwy2MPT5RE"]Spam-a-Lot[/url]
You sure SPAM doesn't stand for "Scientifically Processed Animal Matter"? Hear tell....maybe spice and ham? [url "http://www.eater.com/2014/7/9/6191681/a-brief-history-of-spam-an-american-meat-icon"]History of Spam[/url]
For all we know if could be "squirrels, possums and mice" !!!
Had a coworker who enjoyed his hot dogs. Wife would deliver dinner. Another coworker enjoyed touting it was all "pigs lips and asses".
When I came across an article on an Asian offering of bleached pig anus- muscle. I had to wonder.
I think I need to go shopping! I do love a picnic pork-shoulder, smoked - makes a GREAT pulled pork!
Right now I'm making Salsa Verde. It's GREEN. I'll say no more!
[inline "Pulse Check.JPG"]