Toggle sidebar

Recent content by Chasdev

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. Chasdev

    Update on Jalapeno oddities..

    Here in Austin, we can tell when winter has arrived because everything turns green and starts growing. My tomato plants started blooming and producing fruit two weeks ago after sitting out in the Africa hot sun for months.. Next year I may air condition a mini greenhouse so I can eat home grown...
  2. Chasdev

    Update on Jalapeno oddities..

    To make things even a little crazier, two of the jalapeños that turned yellow, don’t have any red ones two of them have red and yellow.
  3. Chasdev

    Update on Jalapeno oddities..

    All the other peppers I sprouted out of that one donor came out green.
  4. Chasdev

    Update on Jalapeno oddities..

    I can’t figure out how it’s seed came from the same single pepper I harvested last winter and whose seeds I sprouted last spring!?! The yellow ones do taste good.
  5. Chasdev

    Update on Jalapeno oddities..

    In July I posted pics of a jalapeno which started producing yellow peppers. So now I have 4 plants going yellow but one is growing dual color peppers!
  6. Chasdev

    Pastrami advice?

    I got my recipe from Guy Fieri's show featuring the best pastrami, which oddly enough was done in a food trailer. The recipe is searchable on his diners, drive-ins and dives show list. It really is outstanding, pretty close to what you can buy from Carnegie deli.
  7. Chasdev

    Brisket search

    Long hot holding helps that tough/dry flat issue. I’ve been using my new Vevor holding oven and it works wonders on tough meats. Ribs and beef go 8 hours at 170 after resting on the counter for an hour or so. Yesterday I got held some dry pork chops at at 140 for 5 hours and they improved...
  8. Chasdev

    Brisket search

    One way to help assure a tender brisket is after it reaches 190 degrees internal temp, hold it in a covered pan or container at a food safe temp for as long as you can overnight or even longer. I prefer around 170 degrees for at least 8 hours but remember, the higher internal temp when you pull...
  9. Chasdev

    Brisket search

    So buy a nice large point end and call it a day! Or a large flat or perhaps both. In fact doing them separated is a legit strategy due to the different in thicknesses.
  10. Chasdev

    First Skirt Steak

    I also like to marinate overnight but be warned, too much citrus can dry out the meat, so moderate lemon/lime on long soaks.
  11. Chasdev

    Shipping frozen goods?

    If you buy a thick styro shipping box, which itself is inside a cardboard box, and add half a dozen freezer gel packs, it will arrive frozen. I've shipped frozen food to my family in the mid west from Texas in the heat of summer many times, and other than one episode where they lost the box...
  12. Chasdev

    What in the Sweet Baby Jesus is going on? Meat prices.

    Not to put too fine a point on it but.. The minimum wage was established in 1938 through the "Fair Labor Standards Act". It set the minimum wage at $.25 per hour. It was aimed to protect workers from exploitation and improve living standards during the great depression.
  13. Chasdev

    What in the Sweet Baby Jesus is going on? Meat prices.

    I think the idea was to prevent employers from using workers as defacto slaves. Outside of urban centers where rents are non-stratospheric, it might be possible to survive with no kids a second hand car and an appetite for beans and rice.
  14. Chasdev

    What in the Sweet Baby Jesus is going on? Meat prices.

    It comes down to supply and demand. Supply is at historic lows now but with a massive decrease in demand something has to give. If I were king I would mandate the producers get the profits. Never did like a middleman.
  15. Chasdev

    What in the Sweet Baby Jesus is going on? Meat prices.

    Don’t get me wrong I harbor no ill will towards farmers or ranchers. But as a consumer trying to find affordable beef I’m looking on the bright side of our shared dilemma . Anyway I sure don’t blame the farmer/ranchers. I suspect there’s a culprit but voldemorts name must not be said aloud.
See more
Top Bottom
Back
Clicky