Wow! Where do you start. I am a chili head and going to enjoy working my way through this.
Close your eyes, scroll down and stop, cook whatever you land on the next day.Wow! Where do you start. I am a chili head and going to enjoy working my way through this.
Frijoles refritos, it's all about the fat added.My reaper plants finally went nuts . Not ripe yet but close . Would like to make a blended sauce with some sweet peppers and the reapers .
I need to look at you refried bean recipe too .
I'm also still working on some Reaper powder that some gents here sent me.Exactly . They are hot , but the fruity flavor is awesome .
I bet . It's fantastic in the right amount for the " end user " It has that once you get past the heat you want more .Love it in my Ramen and Pho bowels.
Thanks man.Glad this came back around, this one caught my eye ... "Venison Medallions with Spiced Blackberry Sauce"... along with many others. Thanks for sharing
Thanks for the heads up, I have plenty of deer steaks I'd like to try that with.But my solution was noted as, 'Halve the vinegar and add a 1/4c of sugar.'