Ralphie ★ Posted October 16, 2021 Share #1 Posted October 16, 2021 Today I am going with hot sauce and leftover pickled banana peppers. Yesterday I went with red chili peppers. Hmm, I do have scallions so them too today. Thinly sliced jalapenos are my normal go to for this porpoise, but I bought the Yowsers chili peppers instead this time. They are good, but just don;t have that crispiness that jalapenos are so good at. This is one more reason I love the cheap froot and veggie place. They often have new to me items. These say sweet but they do have some heat. 3 Link to comment Share on other sites More sharing options...
Longjohn ★ Posted October 16, 2021 Share #2 Posted October 16, 2021 18 minutes ago, Philander Seabury said: Today I am going with hot sauce and leftover pickled banana peppers. Yesterday I went with red chili peppers. Hmm, I do have scallions so them too today. Thinly sliced jalapenos are my normal go to for this porpoise, but I bought the Yowsers chili peppers instead this time. They are good, but just don;t have that crispiness that jalapenos are so good at. This is one more reason I love the cheap froot and veggie place. They often have new to me items. These say sweet but they do have some heat. I can send you some hot peppers. Link to comment Share on other sites More sharing options...
Ralphie ★ Posted October 16, 2021 Author Share #3 Posted October 16, 2021 1 minute ago, Longjohn said: I can send you some hot peppers. You mean the Dottles challenge? 1 Link to comment Share on other sites More sharing options...
jsharr ★ Posted October 16, 2021 Share #4 Posted October 16, 2021 diced onion, grated cheese and sour cream. 1 Link to comment Share on other sites More sharing options...
Ralphie ★ Posted October 16, 2021 Author Share #5 Posted October 16, 2021 Just now, jsharr said: diced onion, grated cheese and sour cream. The latter two are my wife's go tos. I like the first when I don't have scallions. Link to comment Share on other sites More sharing options...
jsharr ★ Posted October 16, 2021 Share #6 Posted October 16, 2021 and it is acceptable to serve chili over Frito chips or tortilla chips 1 Link to comment Share on other sites More sharing options...
jsharr ★ Posted October 16, 2021 Share #7 Posted October 16, 2021 1 minute ago, Philander Seabury said: The latter two are my wife's go tos. I like the first when I don't have scallions. a nice sweet onion? Purple, green? I normally use a sweet yellow onion. Link to comment Share on other sites More sharing options...
Ralphie ★ Posted October 16, 2021 Author Share #8 Posted October 16, 2021 2 minutes ago, jsharr said: a nice sweet onion? Purple, green? I normally use a sweet yellow onion. I think my wife has been almost exclusively purchasing sweet white onions, so usually those, but I guess sometimes it is a Spanish yellow one. Also once in a while we have purple ones or shallots. Sweet yellow? I didn't know they made those! Link to comment Share on other sites More sharing options...
Zephyr Posted October 16, 2021 Share #9 Posted October 16, 2021 And a sprinkle of fresh cilantro on top right before you eat Link to comment Share on other sites More sharing options...
Ralphie ★ Posted October 16, 2021 Author Share #10 Posted October 16, 2021 1 minute ago, Zephyr said: And a sprinkle of fresh cilantro on top right before you eat I am one of the people to whom cilantro tastes like soap. Oregano maybe. 1 1 Link to comment Share on other sites More sharing options...
Longjohn ★ Posted October 16, 2021 Share #11 Posted October 16, 2021 Just now, jsharr said: a nice sweet onion? Purple, green? I normally use a sweet yellow onion. I used Vidalla onions on my chili this week. I put jalapeños and garlic in it too. I had a bag of peeled garlic cloves that needed used up, it made interesting tasting chili. I made enough for three days the last two days I served it over baked potato. Link to comment Share on other sites More sharing options...
Ralphie ★ Posted October 16, 2021 Author Share #12 Posted October 16, 2021 1 minute ago, Longjohn said: I used Vidalla onions on my chili this week. I put jalapeños and garlic in it too. I had a bag of peeled garlic cloves that needed used up, it made interesting tasting chili. I made enough for three days the last two days I served it over baked potato. I love the big chunks of garlic in some Eyetalian dishes. My wife only buys the minced stuff. 1 Link to comment Share on other sites More sharing options...
Longjohn ★ Posted October 16, 2021 Share #13 Posted October 16, 2021 There are two chicken breasts under that pasta. Why am I not gaining weight? Link to comment Share on other sites More sharing options...
jsharr ★ Posted October 16, 2021 Share #14 Posted October 16, 2021 28 minutes ago, Philander Seabury said: I think my wife has been almost exclusively purchasing sweet white onions, so usually those, but I guess sometimes it is a Spanish yellow one. Also once in a while we have purple ones or shallots. Sweet yellow? I didn't know they made those! Look for Vidalia or 1015y Texas Super Sweet onions. Link to comment Share on other sites More sharing options...
Longjohn ★ Posted October 16, 2021 Share #15 Posted October 16, 2021 1 minute ago, Philander Seabury said: I love the big chunks of garlic in some Eyetalian dishes. My wife only buys the minced stuff. The already peeled garlic cloves were a great invention. I put them in the chicken and pasta sauce I made this week. It was a lazy cooking week for me. I made chili and pasta and are all week. All I had to make fresh each day was the salad. Link to comment Share on other sites More sharing options...
Longjohn ★ Posted October 16, 2021 Share #16 Posted October 16, 2021 1 Link to comment Share on other sites More sharing options...
Longjohn ★ Posted October 16, 2021 Share #17 Posted October 16, 2021 46 minutes ago, Philander Seabury said: I am one of the people to whom cilantro tastes like soap. Oregano maybe. I does to me too. I grew it last year and didn’t use any and it seeded off and I grew it again and didn’t use any. Maybe send it to DH and she can make soap with it? Link to comment Share on other sites More sharing options...
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