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Old March 23, 2018   #6121
Rajun Gardener
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Looks good but you're missing some Tequila. It is Friday!!!

No meat today for me so it might be crawfish fettuccine. I haven't decided yet.

Last night I made a Yankee dish and was surprised it came out tasting as good as it did. I've seen it before and ate it once but always thought apples in meat was kinda nuts. This pork chop and apples dish came out really good. I think it needs some chopped fresh hot peppers or a few dashes of a vinegar based hot sauce to balance the sweetness.
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Old March 23, 2018   #6122
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Looks good but you're missing some Tequila. It is Friday!!!

No meat today for me so it might be crawfish fettuccine. I haven't decided yet.

Last night I made a Yankee dish and was surprised it came out tasting as good as it did. I've seen it before and ate it once but always thought apples in meat was kinda nuts. This pork chop and apples dish came out really good. I think it needs some chopped fresh hot peppers or a few dashes of a vinegar based hot sauce to balance the sweetness.
Fruit and pork go hand in hand, looks good.
The second two got ghost pepper sauce added to them.

No cheekillya but will Evan Williams 100 proof do?
Friday reading and nap time.
Got habanero and ghost pepper sauce on my nose.
Worth
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Old March 23, 2018   #6123
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Yep, Evan will do, I'm having a few Beams and Coke after mowing the yard for the 4th time and I'm late on this cutting.

I started this post after your last response but got sidetracked and now supper is done and ate.

I got lazy and made etoufee again with a salad. The lazy part was I didn't have fettuccine and I didn't feel like making it fresh so I took the easy route. I had to spice up the crawfish with a little hot sauce. I was so lazy that I didn't even go to the greenhouse to get tomatoes so the salad was lettuce, spinach, broccoli, cauliflower, bell peppers, bacon bits, fresh shredded parm and croutons.
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Old March 23, 2018   #6124
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That looks really good!
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Old March 24, 2018   #6125
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Cheap drinking - Our almost 30 year old son mixed Fireball with some cheap Scotch. It smelled just like Juicy Fruit gum. Notice - I wrote that it smelled like it. I didn't try it. Just seeing the look on his face as he drank it was enough for me.
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Old March 24, 2018   #6126
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Woke up at 3:30 AM had a cup of coffee and three more carnitas with hot peppers and going back to bed.
An observation before I go.
Has anyone had Pico de Gallo with vinegar instead of lime juice?
I have and it is disgusting.
Worth
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Old March 24, 2018   #6127
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Bacon, egg and cheese.
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Old March 24, 2018   #6128
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Looks good Hellmanns.
I'll see your breakfast and raise you a pork belly plait.
Worth
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Old March 24, 2018   #6129
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Looking forward to see what happens to that plait, if you plan to eat or wear it.
I had molasses beans on toast with bacon for supper last night.
The bacon was the "free from" kind, I didn't bother to read the package so not sure exactly what it was free from, but it was on special for $3 a pack where every kind of bacon is regular $6 around here, I was glad to get it for a treat.

Worth, we can't always get limes up here in the frozen north. They can be really expensive too, and quality is by no means guaranteed. Your squashed lime ends look fantastic compared to the hard, dry little things we get on occasion. I can see your point about lime being delicious in a pico, but we often do make pico with red wine vinegar and it is not whatsoever, it's totally good if you didn't expect it to taste like lime. Also we use green onions and garlic instead of chopped onion. There are many ways and it's all good if you have home grown tomatoes and peppers, and way better than what is sold as "salsa" here. I really don't care if it's authentic or not... I'm far enough from Mexico.
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Old March 24, 2018   #6130
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Looks good Hellmanns.
I'll see your breakfast and raise you a pork belly plait.
Worth
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Nice!
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Old March 24, 2018   #6131
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Quote:
Originally Posted by bower View Post
Looking forward to see what happens to that plait, if you plan to eat or wear it.
I had molasses beans on toast with bacon for supper last night.
The bacon was the "free from" kind, I didn't bother to read the package so not sure exactly what it was free from, but it was on special for $3 a pack where every kind of bacon is regular $6 around here, I was glad to get it for a treat.

Worth, we can't always get limes up here in the frozen north. They can be really expensive too, and quality is by no means guaranteed. Your squashed lime ends look fantastic compared to the hard, dry little things we get on occasion. I can see your point about lime being delicious in a pico, but we often do make pico with red wine vinegar and it is not whatsoever, it's totally good if you didn't expect it to taste like lime. Also we use green onions and garlic instead of chopped onion. There are many ways and it's all good if you have home grown tomatoes and peppers, and way better than what is sold as "salsa" here. I really don't care if it's authentic or not... I'm far enough from Mexico.
Getting vinegar in pico down here is like getting ketchup in chili.
Even some of the Mexican restaurants cheap out and put vinegar in it.
I buy lime juice by the quart for around $2.50.
I get really nervous when I dont have lime juice and limes.
Couldn't care less about lemons.
The pork belly plait is now in a light cure with insta cure #1, sugar, lime juice water salt and ghost pepper sauce.
It will be taken out at the end of the day or in the morning.

I know all about the high price of citrus up north from being away from Texas and the great sacks of citrus friends brought from Arizona every year for Christmas.

I do miss vinegar pie though as well as butterscotch pie.
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Old March 24, 2018   #6132
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Worth, I put pico de gallo on my salads, now. I'm slowly building not only a tolerance but a preference for spicier foods. I've noticed some of my GI issues have lessened or stopped as well. I've even got some super hot pepper seedlings growing for transplant next month...

We had no water until late last night. We had subs from subway for supper...
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Old March 24, 2018   #6133
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Quote:
Originally Posted by Hellmanns View Post
Nice!
Thank you Hellmanns, needs more ghost pepper sauce but I will take care of that later.

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Worth, I put pico de gallo on my salads, now. I'm slowly building not only a tolerance but a preference for spicier foods. I've noticed some of my GI issues have lessened or stopped as well. I've even got some super hot pepper seedlings growing for transplant next month...

We had no water until late last night. We had subs from subway for supper...
I remember the first time I had pico de gallo like it was yesterday.
It was in the early 80's maybe 83.
My wife and I got a nice hotel room for our anniversary and took our little dog Booger a dachshund with us stuffed in a bag with his little head sticking out.
We had Fajitas at a nice restaurant with pico de gallo.
Never looked back.
To this day I cannot eat it or hear the word without remembering that time so long ago.

Worth
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Old March 24, 2018   #6134
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Rarely do I put lime, lemon or vinegar in my pico de gallo. I suspect there are as many ways to make pico as there are many other side dishes, depends on preferences and availability of items. I'm not a big fan of limes per se.
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Old March 24, 2018   #6135
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Got the Mayocoba beans soaking to make charro beans to go with the pork belly plait Mexican/Tex/Mex style.
To this day my boss cant get over how good he and his wife think they are.
As luck would have it we will be working next to the Mexican store I bought them from some time ago on Monday.
If you like charro beans you will love them made with Mayocoba beans even more.
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