Mrkim
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Date: March 01, 2009 06:42PM
Thanks dude .... now I gotta head to the kitchen and cook somethin
Mint
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Date: March 01, 2009 07:12PM
think i just gained 20lbs looking at that
90130_
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Date: March 01, 2009 09:12PM
Note to 'Lando; See your cardiologist on Monday. Please tell me that this is a joke.
Edited 1 time(s). Last edit at 01/03/2009 09:13PM by 90130_.
pro_junior
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Date: March 01, 2009 09:45PM
ground beef from plastic tube?
hormel bacon?
no thanks...
Lexx
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Date: March 01, 2009 11:21PM
This would be just perfect for a person's last meal.
The last thing you ate just before having that fatal heart attack!
FrostedApe
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Date: March 02, 2009 12:52AM
Feed them to condemned prisoners, right before they go into the electric chair. Their blood would actually ignite.
ORLANDO399
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Date: March 02, 2009 01:49AM
Think ill try this sometime
Mrkim
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Date: March 02, 2009 02:31AM
My jaunt to the kitchen earlier yielded some of my "Hotter than the fires of Hell itself" taco meat. I did up 5lbs of ground chuck mixed with 2 lbs of shredded smoked sausage. Cooked it all together, drained it, rinsed it, drained it again (<- I despise greasy food!) then added in milk, 6 pkgs of taco seasoning, a bunch of Cayenne pepper and a healthy shot of black pepper, some garlic seasoning, 1/4 lb of Tai and red chili peppers, a whole red onion, a package of white gravy mix and then let it simmer for about 5 hrs till it's just a slightly moist consistency.
End result is a great base for tacos, burritos, a tasty addition to omlets, or hell, just take out 2 slices of bread, throw on your favorite cheese and a healthy dollop of this concoction and you have a nice hot sandwich. If you get tired of the sandwich you can set it aside and save what's left to fire up the ol butane grill with later. Just chunk it in the grill, wait till it starts smolderin and then hit the gas and Voila !
I love
HOT food
90130_
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Date: March 02, 2009 04:19AM
I love spicy Indonesian, Thai, and Cambodian cuisines, but make damn sure that I don't bite directly into one of those fiery hot little chilis that our Asian friends like to sneak in on us round-eyes.
I'm not sure what kind of chili those little cocksuckers are, but I can assure you that they must come from the smokey, fire belching asshole of Satan himself.
Edited 1 time(s). Last edit at 02/03/2009 06:03AM by 90130_.
PW
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Date: March 02, 2009 07:39AM
no i just need instructions for a 20 pound joint
Mrkim
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Date: March 02, 2009 01:12PM
Hey 9er, sounds like you're talkin about my all time favorite lil Tai peppers. They only get about 3/4" long and are a bright red when they're ripe and yeah, most folks I know who enjoy hot food will turn these lil pieces of fire down after a bite or 2 of 'em. I used to get 1 qt. zip lock bags of 'em from a lil donut shop here along with another variety that are longer (2-4"
and more closely resemble the red and green chiles Mescans cook with or find in oriental food, but these are mild compared to the smaller ones. My taco meat recipe uses equal parts of these 2 varieties, hence it's name.
PW, you don't need a recipe man, you just need a big stainless steel wash tub, a drill, a handful of black iron pipe fittings and a 2' stick of 1/4" black pipe.
Drill a hole in the bottom of the tub to accept a 1/2" fitting and attach a 90 degree street ell fitting to the bottom of the tub then attach a reducer bushing to get the 1/2" down to a 1/4" and thread in the 2' stick of pipe. Drop your herbage into the tub, fire up a butane torch to get it goin and Voila .... tons O fun for everyone
ORLANDO399
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Date: March 02, 2009 05:59PM
Kim,have ya ever tasted the cajun food in new orleans before?If not ya got to try it,sooooo delicious but too spicy for me!
Mrkim
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Date: March 03, 2009 12:08AM
I've had cajun 'round here but never in La.. What they have around here has a lot of black pepper, but it ain't really all that hot, at least not enough to suit me.
I was talkin to a buddy of mine earlier and offered for him to stop by this evenin and try out some of my tacos but after I told him what was in 'em he said "Not only no, but
HELL NO!"
Normally when I make tacos I put a cuppla jalapenos in the food processor and chop 'em up then use 'em like relish instead of lettuce, but with this stuff, I don't even need any jalapenos. Meat, cheese and taco shells an I'm good to go
fossil_digger
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Date: March 03, 2009 12:18AM
Kim is crazy, i've seen it.
the Mexican cooks are amazed at "el juero's estomago de piedras".
90130_
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Date: March 03, 2009 07:31AM
Yeah, well you guys just go on ahead.
I take a sensible approach to my consumption of fiery hot foods, owing much to the consideration of the how the south end of my ailimentary tract handles it the day after such foolishness.
Nothing like having your ass feel like Pedro's backing out a '59 Caddy, fins and all.
