Tag Archives: Cooking

The Hottest Pepper in the World

The harvested crop of Carolina Reaper hot peppers are a brilliant scarlet. We’ve probably picked a peck of peppers, and there are more on the plants!

Last year, a friend gave my husband one Carolina Reaper hot pepper, considered to be among the hottest peppers in the world.  After my husband used the pepper very sparingly in chili and other dishes, he saved and planted the seeds.   The seeds sprouted and prospered.  He repotted the plants as they grew.  He kept four plants and gave away several more pots of pepper plants to friends and family, who said they liked hot peppers.  As the plants grew even larger, he gave away two more.  The remaining two plants produced enough hot peppers to destroy the taste buds of the population of our county.  The peppers didn’t seem to be as hot as the original pepper (the Scoville Scale link below explains why that might be the case), but they were still very hot — too hot for me!

Half of the ripe Carolina Reaper peppers have already been picked from these plants. Very prolific!

Many people do enjoy really hot peppers.  Last year, I attended (as an observer) the Hot Pepper Eating Contest in Palestine, Texas.  This year (2017), the Palestine Hot Pepper  Festival is Oct. 21. Links to the festival and my blog post about 2016’s festival are below.

The early growing stages of my husband’s Carolina Reaper hot pepper crop.

 

My husband kept four Carolina reaper plants, but eventually gave two more away. Like many pepper varieties, the Carolina Reapers start green, then turn yellow. In their ripe stage, they are a beautiful brilliant red color.

 

 

The City of Palestine, Texas, Hot Pepper Festival.

The Scoville Scale Measuring the Hotness of Pepper Varieties.

The Hottest Little Festival in Texas.

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Emergency Chocolate Relief Act

Need some chocolate relief? Mix this cookie dough, form into cookies, freeze and then pop into the oven whenever you have a chocolate emergency.

Our annual book club Christmas party was on Monday night.  We exchange small, but wonderful gifts.  We bring a gift for each person, so we go home with a lot of loot. 

This year, Chris brought a recipe for “Emergency Chocolate Relief Act” plus the actual raw cookies in a plastic bag to put in our freezers.  The raw cookies were ready to pop in the oven whenever we were feeling faint and in need of chocolate. She even gave us a small cookie tray, which will fit into a toaster oven.  It was all wrapped in a festive tea towel.  Her mother, Judy, also a member of book club, gave us a small spatula to complete the ensemble. You can see it all above with the cookies hot from the oven. 

The recipe:

Take off all jewelry. Wash hands. Combine one roll of Nestle refrigerated chocolate chip cookie dough with a roll of another brand (such as Pillsbury) in the same amount.  Add substantial amounts of pecans and chocolate chips or pieces of candy bars.  Squish all together into balls. Slightly flatten and put in freezer bags.  Freeze. When you need a cookie or two or three, break out of the bag.  Put on baking sheet and bake at 350 degrees for 15 to 20 minutes.  Cool slightly.  Eat!  You’ll feel instant relief!

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Fancy Foods Word Quiz — How much do you know?

Crab Cakes in Tasmania.25 FANCY FOOD WORDS USED ON ‘TOP CHEF’ (Do You Know What They Mean?)
See how many of these food words you can correctly match with their definitions. 

1. Ganache (GAHN-ahsh)

2. Ceviche (seh-VEE-chay)

3. Risotto (rih-SO-toh)

4. Carpaccio (kahr-PAH-chee-oh)

5. Hamachi (hah-MAH-chee)

6. Rémoulade (ray-muh-LAHD)

7. Chiffonade (shihf-uh-NAHD)

8. Panna cotta (PAHN-nah KOH-tah)

9. Hearts of palm

10. Geoduck (GOO-ee duhk)

11. Aioli (ay-OH-lee)

12. Pain perdu (pahn pehr-DOO)

13. Frisee (free-ZAY)

14. Tostones (tohs-TOH-nays)

15. Roulade (roo-LAHD)

16. Pancetta (pan-CHEH-tuh)

17. Paella (pi-AY-yuh)

18. Pommes dauphin (pom doh-FEEN)

19. Halloumi (hah-LOO-me)

20. Fleur de sel (flur-duh-SELL)

21. Cavolo nero (KAH-voh-loh NEH-roh)

22. Amuse-bouche (ah-mewz-BOOSH)

23. Radicchio (rah-DEE-kee-oh)Octopus Salad in Sydney.

24. Sweetbreads

25. Sashimi (sah-SHEE-mee)

B. A mayonnaise flavored with garlic or other ingredients

C. Short-grained arborio rice cooked in meat or seafood stock, then seasoned (with Parmesan, saffron, etc.)

D. Tender inner portion of a palm tree; eaten as a vegetable or used as a garnish for salads

E. A large edible clam typically weighing 2 to 3 pounds

F. French toast

G. Fried plantains, smashed and served with garlic sauce

H. Deep-fried crispy potato puffs

I. Unsmoked Italian bacon

J. Thinly sliced raw meat or fish served with a sauce

K. Traditional Greek cheese from Cyprus made with sheep’s milk, or goat’s milk

L. Delicate and fluffy hand-harvested French sea salt

M. A sweet, creamy chocolate mixture, typically used as a filling or a frosting

N. A saffron-flavored dish containing rice, meat, seafood and vegetables

O. A thin slice of meat rolled around a filling

P. Yellowtail fish, often used for sushi

Q. A strong flavored cabbage with dark green leaves

R. Pungent sauce or dressing resembling mayonnaise

U. Shredded or finely cut vegetables or herbs, sometimes used as a garnish

V. The edible glands of an animal, often thymus glands of veal, young beef, lamb and pork

W. Very thinly sliced raw fish

X. Raw fish marinated (or “cooked”) in lime or lemon juice, often with oil, onion, peppers and seasonings and served as an appetizer

 

QUIZ ANSWERS —  1 M , 2 X, 3 C, 4 J, 5 P, 6 R, 7 U, 8 A, 9 D, 10 E, 11 B, 12 F, 13 Y, 14 G, 15 O, 16 I, 17 N, 18 H, 19 K, 20 L, 21 Q, 22 S, 23 T, 24V, 25 W.Shrimp Salad in Roeland Park.

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Make This No-Calorie Chex Mix

chex-mix-jigsaw-puzzle

Here’s how to make no-calorie Chex Mix.  You won’t even get your hands dirty. 

Chex Mix Jigsaw Puzzle.

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The Most Dangerous Recipe in the World

It may not be the prettiest cake, but it's delicious!  And it can be ready in five minutes.  That's what makes it so dangerous.

It may not be the prettiest cake, but it can be ready in five minutes. That's what makes it so dangerous.

Chris B. emailed this recipe to all of her friends, and we’re so grateful.  She tells us we’re now only five minutes away from chocolate cake at any time of the day or night.  This makes it one of the most dangerous cake recipes in the world.

FIVE-MINUTE CHOCOLATE MUG CAKE

  • 1 coffee mug
  • 4 tablespoons flour (plain, not self-rising)
  • 4 tablespoons sugar
  • 2 tablespoons baking cocoa
  • 1 egg
  • 3 tablespoons milk
  • 3 tablespoons oil
  • 3 tablespoons chocolate chips (optional)
  • some chopped nuts (optional)
  • small dash of vanilla

Add dry ingredients to mug and mix well.  Add the egg and mix thoroughly.  Pour in the milk and oil and mix well.  Add the chocolate chips and nuts (if using) and vanilla. Mix again.  Cook in the microwave for three minutes on high.  The cake will rise over the top of the mug, but don’t be alarmed!

Allow to cool a little.  Tip out onto a plate, if desired, or spoon it right out of the mug.  This can serve two people, if you’re willing to share. It’s very rich and dense.  It reminds me of a fallen chocolate souffle — nothing wrong with that! Let it cool a little, but it’s best warm.

I used a soup mug for the cake in the photo. The cake didn’t rise above the rim, but it still baked well.  I’ve made a vegan version using egg substitute and replaced the milk with water, and it was still tasty.  Just don’t skimp on the cocoa!

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