how many of you guys cook??? - Page 122

next time you make it, rub lard onto the salad just in case it happens again, so he'll eat that too and he won't get constipated

>inb4 ten minutes later the exact opposite of constipated happened on the sofa

 

I had jamon flavored chips while I was in Madrid earlier this year.  Did not really taste like the jamon iberico that I sampled, unfortunately.

Open-faced egg salad sandwich, emphasis on the salad

I'm pretending those are bacon pieces floating around in there... 

Edited by Eee Pee - 11/16/12 at 5:39pm

Standing on a San Francisco corner in the pouring rain I had to enlarge the photo on my iPhone to see if it was, indeed, what I thought it was--bacon. But under the harsh traffic lights it looked more like tomatoes. Which is also a good thing. I am making Tomato Beef tonight.

I'm getting a job soon.. 
 

I'll have pictures then 

 

Yeah, I figured they were tomatoes, too. Which is a shame, since despite their often relative proximity to one another (along with lettuce and mayo), bacon and tomatoes are not the same thing. I'd love to be able to grow a bacon plant the way I do tomato plants and get some nice, thick bacon fresh from the vine. Or freeze it and use it on a later date!

Pretty sure Grokit's a veggie guy... 

 

I'm growing a bacon plant right next to my money tree.  I'll be set forever come harvest time.  And everyone's invited to the party!  Coincidentally timed perfectly for the Beer Food Phones meet!

I made some lox two weeks ago and now I have begun to pickle the fish.

 

I wish I could buy some really good raw herring here, hear?

 

Sweet and salty lox:

 

Pickling the salmon. It should be ready in 3 days.

Mmmmmm bacon plant ...



This is kind of off topic, but something I know you guys would love. I went to the Old Delhi spice market this morning - one crazy place.

A particular courtyard of interest -




And inside every one of those bags -



Almost everyone up there was sneezing, coughing or rubbing their eyes.

^ ^ I'd kill to have even one of those bags. That would represent more red pepper than I'd ever use in my life, and this coming from somebody who adds it to just about everything I make where it makes any sense whatsoever.

What kind of red peppers are they?

 

House smelled amazing when baking these cardamom scented petit palmiers.  Cardamom's light citrusy and woody aroma mixed with buttery caramelized sugar.  

Holy hot pepper sacks!  They're hoarding all the red peppers!

No idea. They have all different kinds of them and different names ( or least ones I've never heard of).

Last month our house keeper gave me some peppers she got from her village in Nepal - I haven't tracked down a definite name for it yet, but it is one of the hottest I've tried, but also packed with flavour. One of the best peppers I've had -> use in moderation.





That sounds awesome. I love cardamom. Drop a couple of pods into a cup of espresso... yum.