thanks, I'll check that out
Juan, do you know if there is any good farm raised beef
on this part of the island, that would be organic, and
no injections of anything, well, maybe a flue shot? lol
The farmer I've been getting the lamb from used to put up a hindquarter. A hindquarter is usually about a hundred and fifty pounds at something around $4.00 a pound. Since we moved from the mainland we haven't had a big enough freezer so we usually bought just a whole loin. I will talk to this guy in the next week or two and let you know if he is still in the business........Right now he is in the Caribbean getting a tan or whatever.
I realize this is an old post but I thought I would respond anyway. I was speaking with some people about peppers. We sell a lot of serrano peppers - much more than Jalapeno's. I haven't bought them yet myself but I intend to. People tell me that the serrano peppers are a little sweeter and more mild than the jalapeno's are. The price is right too. You can 2-3 or them for about 25 cents or less. They look just like a jalapeno except they are much smaller. Anyway, you might want to give them a try.
100,000 Scoville units will take the paint off your car. God knows what 855,000 Scoville units might do to your insides.
VanIsle - Here's a handy little chart on chiles peppers and their heat levels. Serrano chiles should be a bit hotter than jalapenos, but I think it depends on "the batch." Anyway, it's one version of the "Scoville Scale"...there are a few more kicking around. (I like the habaneros, but one has to be careful with them...)
Sweet Bells; Sweet Banana; and Pimento0Negligible Scoville UnitsMexi-Bells; Cherry; New Mexica; New Mexico; Anaheim; Big Jim 100-1,000 Scoville Units
Ancho; Pasilla; Espanola; Anaheim 1,000 - 1,500 Scoville Units
Sandia; Cascabel 1,500 - 2,500 Scoville Units
Jalapeno; Mirasol; Chipotle; Poblano 2,500 - 5,000 Scoville Units
Yellow Wax; Serrano 5,000 - 15,000 Scoville Units
Chile De Arbol 15,000 - 30,000 Scoville Units
Aji; Cayenne; Tabasco; Piquin 30,000 - 50,000 Scoville Units
Santaka; Chiltecpin; Thai 50,000 - 100,000 Scoville Units
Habanero; Scotch Bonnet 100,000 - 350,000 Scoville Units
Red Savina Habanero; Indian Tezpur 350,000-855,000 Scoville Units
Thank you. It's a great list but where is the Anaheim and the Poblano (sp?)? People ask me all the time about which one is the hottest. and the best I can do is tell them what I have been told. If my printer was connected (hasn't been since we moved in at the end of October!) I would print this off for reference.
Hi VI...I did a poor job of copying and pasting this list...you can probably find a much better one by Googling "Scoville Unit chart" or something like that. The one I put isn't too clear but the 2 chilies you asked about are there...here we go again:
Sweet Bells; Sweet Banana; and Pimento0Negligible Scoville UnitsMexi-Bells; Cherry; New Mexica; New Mexico; Anaheim; Big Jim 100-1,000 Scoville Units
Ancho; Pasilla; Espanola; Anaheim 1,000 - 1,500 Scoville Units
Sandia; Cascabel 1,500 - 2,500 Scoville Units
Jalapeno; Mirasol; Chipotle; Poblano 2,500 - 5,000 Scoville Units
Yellow Wax; Serrano 5,000 - 15,000 Scoville Units
Chile De Arbol 15,000 - 30,000 Scoville Units
Aji; Cayenne; Tabasco; Piquin 30,000 - 50,000 Scoville Units
Santaka; Chiltecpin; Thai 50,000 - 100,000 Scoville Units
Habanero; Scotch Bonnet 100,000 - 350,000 Scoville Units
Red Savina Habanero; Indian Tezpur 350,000-855,000 Scoville Units
I see this one lists Anaheim twice, could be due to an overlap in the rating...it could be right on 1,000 units so shows in both categories above. Or, it could just be a mistake...
I believe an Ancho is a dried Poblano chilie and that would make some sense, as the white veiny stuff would shrink, thus leaving the dried version (Ancho) with less bite than the fresh version (Poblano). At least, that's my opinion.
These charts are just a bit of a guideline as I've seen slightly different numbers on different charts, but it is kind of handy for those interested in such things. Like me!
Celery root is not the root of the celery we usually slice up into soups or salads. Celery root is kind of like a turnip. It is a different kind of celery. The stocks can be tough and bitter.
If ya don't know what it is or how to use it, why would you buy it???
You captured a great picture but it doesn't sell with all the "greenery". The dirt is still on it and it doesn't look like anything I would ever want to buy. I don't even like to touch them.
Really good Baron of Beef on this week for a great price. We had one for dinner tonight. Very tender meat. 11 of us sat down to dinner and everyone loved it. (dinner by hubby tonight and it was even ready when I got home from work).
My ex had a recipie she liked , don't know how that taste like tho, but it involved whip cream and me
Is that the one called "Afternoon Delight?"
dunno, but her sweet tooth was my delight hahahahaha
Try to stay on topic guys.
Good point, Juan...sorry about that!
I took a (grass-fed) beef shoulder roast the other night and poked it with a boning knife, and then inserted pieces of cut up garlic into the incisions. I then used a small food blender (Magic Bullet) to liquefy more garlic, onions, salt, and some serrano chilies into sort of a "cream." I basted the roast on all side with it, and then slow roasted it for around 4 hours.
I'm a garlic lover (does it show?), but the slow roasting removed any "objectionable" odours and turned the whole thing into a rich tasting, falling-apart tender beef experience. I think cheap cuts of beef have more and better flavour than the expensive cuts, but it's a bit of a challenge to get them into a chewable, edible state. Got lucky on this one!
Good point, Juan...sorry about that!
I took a (grass-fed) beef shoulder roast the other night and poked it with a boning knife, and then inserted pieces of cut up garlic into the incisions. I then used a small food blender (Magic Bullet) to liquefy more garlic, onions, salt, and some serrano chilies into sort of a "cream." I basted the roast on all side with it, and then slow roasted it for around 4 hours.
I'm a garlic lover (does it show?), but the slow roasting removed any "objectionable" odours and turned the whole thing into a rich tasting, falling-apart tender beef experience. I think cheap cuts of beef have more and better flavour than the expensive cuts, but it's a bit of a challenge to get them into a chewable, edible state. Got lucky on this one!
I hope you had good hot horseradish with it!
I did! I mixed it with some of my homemade (hot) mustard and it was pretty good. Would like to find some fresh horseradish but hard to do around here. A neighbor grew some a couple of years ago, and gave it to me as she didn't know what to do with it. I ground it up, added some things to it, and boy was it ever good...fresh tasting. Good for clearing the sinuses.
Around easter you should be able to find some fresh root in the markets. Buy it, plant it... you'll never be without that way. Just make sure to plant it somewhere out of the way. It's a pretty hardy 'weed'.
If it's "weed-like", it will likely do quite well around here! Sounds like it's a perennial, right? Thanks for that, Karrie...
countryboy, you probably have tons of it around you already, and just don't know what to look for. I know a ton of ditches around here I could go dig horseradish out of, and it even grew where we lived north of the 58th. It is perennial indeed.
Horseradish is a lot like rhubarb.... try to get rid of it and you just make it multiply. So, ditches tend to end up with tons of it, because if grind up one root with your equipment, you spread it like wildfire.
Jeez, if that happens I'll be in "weed heaven." I already have some rhubarb growing here and there, so I'm all set there (for rhubarb and strawberry pies, for one thing)...Also have mint on the grow in a couple of places. I just let it grow...got 15 acres with "natural patches" strategically placed (the ones I don't touch), so that might be where the horseradish will go/grow. Mmm...weeds you can eat - too good!
If you've got some perennial spots set up for yourself you might also want to consider chives and thyme. Asparagus is also a great perennial to have from what I hear (I have yet to grow it myself).
Around easter you should be able to find some fresh root in the markets. Buy it, plant it... you'll never be without that way. Just make sure to plant it somewhere out of the way. It's a pretty hardy 'weed'.