my youtube stream served this up immediately following that...
plus i learned about xnipec
I would like to stress the importance of wearing gloves when cutting up hot peppers, which Rick pretty much totally blew off. The first time I made hot sauce I did not when cutting up a bunch of cayenne peppers. My hands were burning for hours. God forbid you touch your eyes during that time (did that).
Speaking of which, I should start another batch of hot sauce today. I have a basket full of cayenne, red jalapeño, and red poblanos, more than enough for a quart-sized fermentation jar.
The ingredients are right on but I would use a knife instead of a blender. It takes a lot longer but I like a chunky salsa. And if you want to add even more time, strain the chopped tomatoes first and reduce the liquid to make your salsa thicker. Once reduced to your desired consistency, add veggies and cook an additional 5 minutes only. Problem with this method is that by the time your salsa is done the chips are all gone.
edit: I strain the liquid out because I grow a juicy variety of tomato. If you use a meatier, denser variety it may not be worth straining. (Cue for straining puns)
my youtube stream served this up immediately following that...
plus i learned about xnipec
pretty sure i could follow this recipe
so ditch the ketchup and bring on the salsa
i would drown scrambled eggs with this...
The ingredients are right on but I would use a knife instead of a blender. It takes a lot longer but I like a chunky salsa. And if you want to add even more time, strain the chopped tomatoes first and reduce the liquid to make your salsa thicker. Once reduced to your desired consistency, add veggies and cook an additional 5 minutes only. Problem with this method is that by the time your salsa is done the chips are all gone.
edit: I strain the liquid out because I grow a juicy variety of tomato. If you use a meatier, denser variety it may not be worth straining. (Cue for straining puns)
Air fried kale chips. A terrible waste of perfectly good kale. They tasted like ... crunchy ... bitter ... air. Trashed 'em.
my go to food emergency fix?
toss whatever it is in olive oil, a dash of s&p and finish it off with parmesan cheese
and if it is a defcon 4 emergency or higher then add red pepper flakes or hot sauce
Even more alarming was that this strain of salmonella, known as multidrug-resistant infantis, was invincible against nearly all the drugs that doctors routinely use to fight severe food poisoning.
With a public health threat unfolding across the country, you might have expected federal regulators to act swiftly and decisively to warn the public, recall the contaminated poultry and compel changes at chicken plants. Or that federal investigators would pursue the root cause of the outbreak wherever the evidence led.
None of that happened.
Instead, the team at the Centers for Disease Control and Prevention closed the outbreak investigation nine months later even though people were continuing to get sick. The U.S. Department of Agriculture, which oversees meat and poultry, was not only powerless to act but said nothing to consumers about the growing threat. So supermarkets and restaurants continued selling chicken tainted with drug-resistant infantis.
It's a recipe my mom found. I just love the fact that it has beef broth, as well as tomato puree and paste, and pinto AND kidney beans. Really great flavor. And it makes a veritable boatload.
