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re: Chinese Red Pepper (Tony's Twice As Hot)
Posted on 12/2/12 at 9:20 pm to insomniacasaur
Posted on 12/2/12 at 9:20 pm to insomniacasaur
Damn...you sure as hell have been working a lot. 
1
Posted on 12/5/12 at 12:58 pm to OTIS2
@tigerpaw
I burn through cayenne from our local bulk foods supplier. I am huge on a very flavorful brine for pork picnics, chicken etc. I also have a tendency to over gift, so I am guessing 10 or so lbs would go to friends. I also have been toying with making my own blends so another 2 - 5 lbs for experimenting and the rest would likely last 6 months (cooking for my family, the in-laws and neighbors). We have a lot... I mean A LOT of Mexicans here so when they throw down, I often do my thing and share the love. Oh and I really want to try extracting the oils in 99% isopropyl (rubbing) alcohol and evaporating the alcohol off in a rice cooker for 'purely scientific research' - there goes a few more lbs.
@otis
Work, work, work.. its what i do. With the holiday cooking (and 4 birthdays in between Thanksgiving and Christmas) and harvest season... I'll stay pretty busy until the end of Jan.
I burn through cayenne from our local bulk foods supplier. I am huge on a very flavorful brine for pork picnics, chicken etc. I also have a tendency to over gift, so I am guessing 10 or so lbs would go to friends. I also have been toying with making my own blends so another 2 - 5 lbs for experimenting and the rest would likely last 6 months (cooking for my family, the in-laws and neighbors). We have a lot... I mean A LOT of Mexicans here so when they throw down, I often do my thing and share the love. Oh and I really want to try extracting the oils in 99% isopropyl (rubbing) alcohol and evaporating the alcohol off in a rice cooker for 'purely scientific
research' - there goes a few more lbs. @otis
Work, work, work.. its what i do. With the holiday cooking (and 4 birthdays in between Thanksgiving and Christmas) and harvest season... I'll stay pretty busy until the end of Jan.
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