Thanks for doing that. That will really make a huge difference to see the numbers. Pretty sure I'll still do it regardless.
I'll repay you with some salsa, since I asked.
Bud Washing
- Thread starter Hiker
- Start date
Thanks for doing that. That will really make a huge difference to see the numbers. Pretty sure I'll still do it regardless.
I'll repay you with some salsa, since I asked.
I've heard great things about your salsa Peter, Dutty raves about it!
One more coming.... with a kicker
Dang....we gotta get together and BBQ and such. I make a mean quacamole, with roasted habaneros, mangos, lime, cilantro and spices in it. You know, maybe smoke a little and eat a bit, etc?
Sweet and spicy, just how I like to make it too!
Dutty Panty
New Member
36Gr0w and I were talking about the whole get together thing the other day. Petes salsa is f'ing amazing.
And crunchy! Some coarse salt and minced onion are in there too. I like sweet, spicy, crunchy and clean all at the same time.
My Thai-style paella (over open fire) is similar. I top it with crushed cashews towards the end, which compliment the sweet, spicy and asian-savory with crunchy.
I'm sure all you gentlemen know your business....haha.
Dutty Panty
New Member
I'm eating it with chips as i type.
Nice! Wife is pouring some Patron XO and mixing with with heavy whipping cream and we're about to go out and stargaze with our evening joint ritual. Good times ahead!
mmm, I'll be adding some larger salt next time doc. Yes, that crunch and freshness... love it.
When I read thai style I thought peanut sauce (eww), then I saw cashews! I just ate home made chili and roasted stuffed jalapeños, I love me some spice.
Dutty Panty
New Member
I'm an aha Toro Blanco guy.
Just got back inside. Faced Polaris and smoked two fat ones with the wife.....totally chilled out and back to the frame of mind I should always be in.
Here's my next BBQ
Baguette/bread with honeycomb and black coarse salt, with bacon jam.
Stuffed Pasilla chiles (cotijo, chorizo, spices) wrapped in bacon, finished over and open fire.
Plantains, chimichuri in an iron skillet open fire.
Thai style paella:
Chinese chicken sausage, shallots, garlic, red pepper, thai chile paste, thai peppers, turmeric, peanut oil. Bomba rice, coconut cream, Kafir lime juice and leaf, large shrimp deveined/cleaned, green peas, cashews, with a bit of fish sauce while heating the rice and blending in with the sausage/shallots, etc.
That is also done on an open fire.
Sometimes I do other genre's like traditional Spanish, South American, Santa Maria style, et. I love it all, served tapas style over the course of hours, along with good weed, tequila, wine/beer, yerba mate, and water.
Doc you had me at "BBQ" ! 
. Sounds awesome.
. Sounds awesome.Doc you had me at "BBQ" !
I enjoy cooking it as much or more than I do eating it. We try to make it so that people have an incredibly good time.
Just need to get a location set, and I'm down. For real. I'll hand you the money for your kit in person, how's that?
That would be a great time I'm sure....
Didn't mean to dirty up this clean thread with food talk,, lol. But while we're at it..
I, too, enjoy cooking. My wife wants me to retire and stay home to be the chef. If I keep learning mad gardening skills from some of you pros, I might do that.
Great site, great people,,, thanks!!
420Brother
Well-Known Member
im jealous and hungry after reading this conversation
damn you Europe
damn you Europe