The only way to eat Brussels sprouts:
I chopped up some bacon and fried that, then added some Brussels sprouts that were cut in half, added some salt, pepper, and garlic, mixed that around then covered so the sprouts could steam and fry. Came out perfect.
Once I gave my family theirs I put some ghost pepper and mustard scorpion pepper flakes on it to spice it up.
Last night made some lasagna using the homemade sausage from a few weeks ago, which I froze so it wouldn’t go bad. Made the sauce myself using herbs from our garden, then sharpened my knives while it cooked, because they’ve gotten dull through my laziness.
My homemade prickly pear jelly. Locally foraged by me. Mmmm.
First attempt and homemade sausage. Pork loin and bacon ground up with some seasonings and garlic. Once I make some for my family I’m going to grind up some Trinidad scorpion peppers and make some fiery sausage for me. Then I’ll smoke them over cheery wood. Mmmmmm.
This S.O.B. has had me in pain most of the afternoon/evening. I love spicy food but pepper extract messes me up. And all that red stuff in the picture is ghost chile extract. The heat scale at this restaurant goes from 1-10 and if you order an 11 this is what they bring you. I only ate 1/3 of the burger as I had a meeting right after this lunch. I was ok, just a little lip burning. But 3 hours later its like I had hot coals in my gut. One of the hottest things I’ve ever had. But it was delicious. So #delicious I am still contemplating finishing what I have. #babs #baosawesomeburgersandsandwiches #burger #food #spicy #extremeeating #sandiego #igerssandiego #california_igers #igerscalifornia
This was the insanity that I ingested recently. Probably one of the hottest things I’ve ever eaten. Wasn’t so hot when I was eating it, but a few hours later there was an extreme amount of pain in my stomach. But it was so delicious.
Caught a 3 lbs trout this last weekend and cooked it up Monday for a nice dinner. Last night (Wednesday) I decided to take the leftovers and do something different with them. I didn’t write down my recipe, again, but I remember the ingredients.
Creole and butter Cajun seasoning: maybe 1 1/2 cups
The leftover trout: around 1 lbs
Italian seasoned bread crumbs.
Then pan fried in olive oil.
Deep fried Cadbury creme eggs. Batter is close to a funnel cake consistency with some lemon zest and vanilla extract added. I did not write a recipe as I made it though.
My multinational breakfast sandwich. I put some kangaroo paw olive oil in the pan, then cook french toast using organic eggs and potato bread, then I cook some canned haggis then add the remaining eggs to the haggis so it stays in the sandwich. Normally I add jalapeños or other peppers but i’m out. So I sprinkled some dried Trinidad scorpion pepper powder on it for some bite.
The tractor driver special at hash house a go go. With a hash house style pancake. An 18” pancake with smoked bacon in it, eggs, and more bacon. My wife’s plate was next to it.
So full, but can’t stop eating.