tag:blogger.com,1999:blog-12774302.post4886952973557455459..comments2023-10-12T07:26:45.479-07:00Comments on I'm Mad and I Eat: Memory Foodcookiecrumbhttp://www.blogger.com/profile/00741894180391507513noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-12774302.post-13014902155027417652011-01-17T14:44:15.146-08:002011-01-17T14:44:15.146-08:00Hey, Shine: You'll want to control the serrano...Hey, Shine: You'll want to control the serranos in the same way. Even more, because they're usually hotter. But such a nice, zingy chile! Have fun.cookiecrumbhttps://www.blogger.com/profile/00741894180391507513noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-68700358662440969952011-01-17T14:39:42.137-08:002011-01-17T14:39:42.137-08:00Thank you Cookie and Zoomie! I have never tried u...Thank you Cookie and Zoomie! I have never tried using Serranos before so I look forward to that. Thank you for the tips on how to control the heat of the jalapenos :)Shinehttps://www.blogger.com/profile/15844338019743740389noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-64116903122341404222011-01-14T17:56:17.394-08:002011-01-14T17:56:17.394-08:00Chilebrown: I get your improvising. It's just ...Chilebrown: I get your improvising. It's just that there are a couple of recipes we use that are Magic if you follow them precisely.<br />No tomatoes!cookiecrumbhttps://www.blogger.com/profile/00741894180391507513noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-46626101397088590832011-01-14T17:53:41.076-08:002011-01-14T17:53:41.076-08:00Naw, I just wing it. I will take all the ingredien...Naw, I just wing it. I will take all the ingredients and taste. Beans are hard to mess up.<br /><br />You say tomato's amd pork hocks are what the Marin crowd will pay.Chilebrownhttps://www.blogger.com/profile/02321501332367002893noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-37824961792732067432011-01-14T15:30:59.139-08:002011-01-14T15:30:59.139-08:00Chilebrown: Ham hocks were called "pork hocks...Chilebrown: Ham hocks were called "pork hocks," from Marin Sun Farms.<br />No sugar in this dish. New Orleans.<br />And yes, I mainline vinegar, but there was none in this recipe! (Want it?)cookiecrumbhttps://www.blogger.com/profile/00741894180391507513noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-3519047286669379232011-01-14T15:18:33.839-08:002011-01-14T15:18:33.839-08:00Where did you get your ham hocks from? Beans, pork...Where did you get your ham hocks from? Beans, pork, sugar and spices is hard to get wrong. We all have our favorite mixture. Vinegar is one of the secret acid ingredients that will save the world or your bean pot.Chilebrownhttps://www.blogger.com/profile/02321501332367002893noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-81690223181256254452011-01-14T14:00:47.115-08:002011-01-14T14:00:47.115-08:00Mouse: Oh, that's a good ear worm, but you hav...Mouse: Oh, that's a good ear worm, but you have to sing it upside-down with your chin.cookiecrumbhttps://www.blogger.com/profile/00741894180391507513noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-71257745901837062812011-01-14T13:54:34.282-08:002011-01-14T13:54:34.282-08:00Red beans and rice makes everything nice - a much ...Red beans and rice makes everything nice - a much better ear worm, thank you.Ms Brown Mousehttps://www.blogger.com/profile/06128283343279442537noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-62133769513124588682011-01-14T11:43:41.106-08:002011-01-14T11:43:41.106-08:00Greg: Thirty-year wedding anniv. this June. I was ...Greg: Thirty-year wedding anniv. this June. I was an old bride! Heh.<br />Hey, Picasa did not provide that effect. They have a "glow" feature, but it changes the lighting and doesn't blur enough. I used iPhoto.cookiecrumbhttps://www.blogger.com/profile/00741894180391507513noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-42128156421443829962011-01-14T11:35:51.281-08:002011-01-14T11:35:51.281-08:00Three decades! You must have started when you were...Three decades! You must have started when you were eight. :)<br />That is a nifty halo effect on the picture.Picasa??Greghttps://www.blogger.com/profile/08255032914854206547noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-57314271796334812722011-01-14T11:29:36.120-08:002011-01-14T11:29:36.120-08:00Shine, I'd take out the ribs inside the jalape...Shine, I'd take out the ribs inside the jalapeƱos, as well as the seed, and if they are too mild in your next dish, leave them in. It's a balancing act.Zoomiehttps://www.blogger.com/profile/16474153316588551039noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-92032511206000217362011-01-14T11:20:21.973-08:002011-01-14T11:20:21.973-08:00Shine: Of course! Let's see. In the US, jalape...Shine: Of course! Let's see. In the US, jalapenos have become less and less hot. (But if you buy them in Latino markets, you'll still find the hot ones.)<br />I'd try jalapenos, test them for heat, remove seeds (of course) and see what happens.<br />I'm guessing the dry pepperoni has dried red chili flakes, and probably black pepper.<br />Serranos are reliably a bit hotter, but you can mince them and spread the heat thinly, still getting that fresh taste.<br />Hope that's of some help.cookiecrumbhttps://www.blogger.com/profile/00741894180391507513noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-61577654696877370402011-01-14T11:10:01.878-08:002011-01-14T11:10:01.878-08:00The flavor profile of this sounds intriguing...whe...The flavor profile of this sounds intriguing...where does the Asian part come from I wonder?<br /><br />I had a pepper question for you if that is okay Cookie, as you seem to know about these things:<br /><br />We like flavor, I just have to be careful as my hubby has to avoid too much spice for medical reasons. He likes the heat in dry pepperoni etc... But the heat Hot Buffalo Wings is too much. What is a good pepper for me to use in cooking heatwise? <br /><br />I hope it is okay I'm asking you this :)Shinehttps://www.blogger.com/profile/15844338019743740389noreply@blogger.com