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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Lachanophobia is the fear of vegetables, Mageirocophobia is the fear of cooking. |
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Well those are to things I'll never fear!
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Here's one for Montana Madness and all the rest of you chili heads out there. The Bhut Jolokia is officially the hottest thing growing on this planet.
ScienceDaily (Oct. 28, 2007) — Researchers at New Mexico State University recently discovered the world's hottest chile pepper. Bhut Jolokia, a variety of chile pepper originating in Assam, India, has earned Guiness World Records' recognition as the world's hottest chile pepper by blasting past the previous champion Red Savina. In replicated tests of Scoville heat units (SHUs), Bhut Jolokia reached one million SHUs, almost double the SHUs of Red Savina, which measured a mere 577,000. Dr. Paul Bosland, Director of the Chile Pepper Institute at New Mexico State University's Department of Plant and Environmental Sciences collected seeds of Bhut Jolokia while visiting India in 2001. Bosland grew Bhut Jolokia plants under insect-proof cages for three years to produce enough seed to complete the required field tests. "The name Bhut Jolokia translates as 'ghost chile,'" Bosland said, "I think it's because the chile is so hot, you give up the ghost when you eat it!" Bosland added that the intense heat concentration of Bhut Jolokia could have significant impact on the food industry as an economical seasoning in packaged foods. |
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Hey thanks for posting this. By the way, I've got a shaker jar of DAVE's DRAGON DUST which contains Bhut Jolokia and that stuff is delicious! Yes it is hot, real hot, but it's cut down with other tasty spices. I also have a small packet of Bhut Jolokia seeds I bought from them that I'm going to try to grow this year. I hear they are temperamental plants difficult to grow, but what the heck. http://www.dragonsdust.com/
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Montana Maddness
Cook Joined: 24 February 2010 Location: G.F. MT. Status: Offline Points: 99 |
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Have used Red Savina a lot in my Sauce. Thier hot as hell. Have heard of Ghost Chillies, but never laid eyes on them. Let alone try them. Probley good thing. I'm a dumb ass when it comes to chillies! I just love them and will try anything once
When we lived in El Salvador. My father would always tell people things (like peppers) aren't hot. They are just spicey. Our house keeper brought him a little purple chilli one day. About 1/2 -3/4 inch long, and slender. He bit into that thing and it blistered his tonue and lips almost imedatley. Only time I ever saw day bothered by the(chemical) heat of any food. Don't know what it was or waht it's called. Never seen anoughter one like it, but would aviod it if I do.
Enjoy
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Hotter the better bring on the peppers!
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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OK Folks....it's gadget time again. I was feeling kind of guilty for giving you such a tough one the first time....so this one is much easier. I'm sure most of you will recognise this tool and it's use.
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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No guesses? It's a butter curler folks...to make those fancy little butter things you see floating in a bowl of icewater at a banquet.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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another great one, dave! i didn't have a clue this time, so i waited patiently for the answer today ~
keep 'em coming!
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Oops, missed that post, sorry! I would have thought something to cut rolled out dough with.
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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In Australia or New Zealand people will gag if you start talking about a "peanut butter and jelly" sandwich.
Americans talk fondly of peanut butter and jelly, preferably Welches Grape Jelly, sandwiches--"jelly" in New Zealand and Australia means "Jell-O" and they call "jelly" jam--there's no distinction between jam with seeds and the strained, set variety--it's all jam to them. They eat "jam" doughnuts instead of jelly doughnuts. So whatever you do, never order anything with jelly in the southern hemisphere, unless you want Jell-O.
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Very interesting, never knew that. Of course, Jell-O is always good except when made into that horrible salad with marshmallows, diced apples and grapes and stuff.
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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No More Fruit Flies! Published March 1, 2009. From Cook's Illustrated. Many fruits, such as tomatoes and bananas, are best stored at room temperature. During the warmer months, however, fruit flies find ripening produce irresistible. Entice the pests with this trick. Place ¼ cup of orange juice in a small drinking glass and then top it with a funnel. Placed next to a fruit bowl, the juice lures the tiny flies into the funnel, where they are unable to escape. See Illustrated Technique Below |
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Very cool.
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Fried chicken is the most popular meal ordered in sit-down restaurants in the US. The next in popularity are: roast beef, spaghetti, turkey, baked ham, and fried shrimp. |
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Wow, that's interesting. I would have though hamburgers, what with the number of mickey-dee's and the rest all over the country. Spaghetti is funny to me...I don't think I have ever ordered spaghetti at a restaurant in my life.
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Well, it's almost that time of the year for one of my favorites...strawberry rhubarb pie. Thought it might be appropriate to post a little primer on rhubarb.
RHUBARBFresh rhubarb should be stored at 35 degrees F. with good ventilation. It will keep for several weeks, but flavor deteriorates quickly.
WARNING: Never eat rhubarb leaves, cooked or raw. Eating the leaves can be poisonous because they contain oxalate. This toxin, plus another unknown toxin also found in the leaves, has been reported to cause poisoning when large quantities of raw or cooked leaves are ingested. |
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That's good stuff. I like it in jam and jelly. Hey Ron- did you like that Rhubarb Jam I sent you last summer?
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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perfect time of year to be hinking about strawnerries and rhubarb!
yep, john, it was excellent! the whole family loved it!
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Casu Marzu Casu Marzu, an illegal Sardinian delicacy, is perhaps the most outrageously foul dairy product in our galaxy. While it’s one thing to eat a cheese that smells like gym socks soaked in milk and left crumpled behind the toilet for weeks; To craft this noxious specialty Sardinian cheesemakers encourage the cheese fly, Piophilia casei, a.k.a. the “cheese skipper,” to lay eggs in their pecorino cheeses. (“Pecorino” is a general Italian term for sheep milk’s cheese.) One traditional method is to drill a hole in the block of cheese and slip in a drop of oil to attract the vermin. But the effort isn’t always needed. While cheese skippers originally evolved to scavenge decomposed corpses, they’ve taken enthusiastically to the cured and fermented foods of Homo sapiens. Having discovered a suitable food supply, a mother will lay hundreds of eggs, which then hatch into a vile horde of hungry maggots, eager to devour their host environment. In the case of Casu Marzu, these maggots — legless and clawless, dragging themselves through by hooked teeth– will release an enzyme during their digestion that causes the pecorino’s fat to putrefy. This unique fermentation process yields a sticky, gluey, gummy mass, still teeming with the worms — and ready to be eaten. So, Just How Tasty Is It?Some people consider cheese skipper larvae a health risk, and Casu Marzu is actually illegal in Sardinia — but this is not to say it can’t be had. |
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oh lord, I've heardof this stuff and actually saw a picture of it once, all maggoty and everything. Definitely an acquired taste...if you are a zombie!
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