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Re: The U3DA Kitchen

Posted: 28 Jun 2018, 22:53
by Finis
15.25 oz can black beans, 10 oz can Rotel diced tomatoes with habaneros, two sliced Bar-S sausages.

Re: The U3DA Kitchen

Posted: 29 Jun 2018, 07:25
by bitkar
i think we have that in one single can :D (something similar)

Re: The U3DA Kitchen

Posted: 21 Nov 2018, 03:25
by Finis
I have not had chipotle peppers. I will now live blog tasting them.

They are in abodo sauce. Don't know if I've had that. Tasting sauce, pretty hot like the hot enchilada sauce at local restaurants. Sauce has an odd flavor. Don't know how to describe it. Not bad but not pleasant either. Smells good. Biting a pepper, same odd flavor, not much meat, lots of seeds. About as hot as a medium or hot jalapeno. The sauce and the pepper tastes the same. Slicing one. Putting in a tortilla with a sausage and some sauce. Microwave a little. That changed the flavor. Tasty compliment to the sausage.

Re: The U3DA Kitchen

Posted: 21 Nov 2018, 15:16
by trueBlue
chipotle pepper = smoked jalapeno pepper

One of my favorite go to, a little dab goes a long way to many recipes.

One can of chipotle peppers in adobe sauce.
Grind, smash, blend into paste.
Top off with cooking oil and store in refrigerator.

Re: The U3DA Kitchen

Posted: 13 Feb 2019, 20:52
by Finis
"chipotle pepper = smoked jalapeno pepper" I did not know that trueBlue.

Pumpkin pie made from a pumpkin. 1 2/3 cups evaporated milk. 2 eggs. 2 cups pumpkin. 1/2 to 3/4 cups sugar. Spices as you prefer. Cook 425F for 15 minutes then 350F for 45 minutes or until a knife in the middle is clean. Prepare the pumpkin: use a cooking pumpkin of about 7 inches diameter. Cut into a few large slices. Clean off the seeds. Steam until the pumpkin can be scraped from the skin. This makes 2 cups or more. You can freeze this.

Re: The U3DA Kitchen

Posted: 20 Feb 2019, 04:39
by Finis
Venison stew.

Tasty! A customer gave me the meat. I mostly used this recipe. Doubled it for about three pounds of meat. No wine. Didn't have rosemary or onion powder.

Re: The U3DA Kitchen

Posted: 20 Feb 2019, 15:19
by jamesmc
Finis wrote:
20 Feb 2019, 04:39
Venison stew.

Tasty! A customer gave me the meat. I mostly used this recipe. Doubled it for about three pounds of meat. No wine. Didn't have rosemary or onion powder.
Some nice sourdough biscuits and honey would go well with that.

Re: The U3DA Kitchen

Posted: 20 Feb 2019, 15:56
by spacekdet
Be careful, deer.

Re: The U3DA Kitchen

Posted: 20 Feb 2019, 22:02
by jamesmc
spacekdet wrote:
20 Feb 2019, 15:56
Be careful, deer.
!_!