I have found the heat levels in jalapenos to be inconsistent. I have grown “mild” that turned out to be hotter than the “hot” ones I grew. I have bought them at the store and from the same batch, some were hotter than the others. That is why I usually use serrano peppers for cooking.
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I’ve typically liked americanized Thai food but really woke up to Thai food after spending some time in Thailand and eating street food there.
My favorite menu (for two) is:
- Nua Nom Tok (cold grilled beef salad)
- Prik Glua Beans (crispy string beans)
- Basil Pork Crisp (what it sounds like)
- Lahd Na Nua Sub (beef+gravy over wide rice noodles)
The first three can be tailored to any spiciness level. The last is mild, by design, and is a great counter to the capsicum in the various chilis of the other dishes. I tend to go towards the hot/very hot part of your scale and my toilet pays the price the next day.
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First you get the sugar, then you get the power, then you get the women.
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Throw in some tom kha gai and that sounds about perfect.
The problem with Thai street food is that there’s only a 50/50 chance anything labeled “gai” is actually “gai”. I think my favorite dish in Thailand is the yum som-o, which can be “mild” or “nuclear fireball in your intestines”, depending on who you’re with.
This is very true, and something I learned the hard way.
I’m pretty sure the Aggies are responsible for big, mild jalepenos.
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Yep, the TAM jalapeno. They also made a maroon carrot, because…Aggies.
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Didn’t know where to put this, but it involves consumption so I put it here.
If anything on social media needs to become a “thing”, it’s this.
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I tried something new (for me) yesterday: smoked a tri-tip brisket-style. Got the smoker to 250, put the meat (3 lbs and change) on for two hours until it came up to 160 degrees, then wrapped it in pink paper, opened the vents a smidgeon (smoker stabilized around 265), waited three hours, and pulled the meat when it reached 200 degrees. It was fantastic: tender and moist, with a good smoke ring.
The best parts: it’s a reasonable sized piece of meat so it won’t break the bank, it requires a reasonable time investment (6 hours instead of 15-18), and you’re not left with half a cow’s worth of meat to store after dinner.
If you haven’t tried this before, I recommend giving it a shot.
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We are moving our daughter into her condo at Texas A&M today. We just had our first experience with Torchy’s. Pretty good stuff.
Tri Tip sous vide, gonna get seared in cast iron (too hot for outdoor fire), mushroom sauce, mashed potatoes, spinach salad, steamed artichoke. Coors during the cooking, red wine during the eating.
Go Horns, Go Stros.
What red wine? Asking for a friend.
Recommended, cheap, and perfectly acceptable. Not fancy, like yours, that’s a different occasion.
I drink a lot of Allegrini Palazzo della Torre (a Rosso Veronese). It’s a perfectly acceptable $18 bottle, especially if you like Italian reds, which I do.
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I had to open a bottle for a splash on the mushrooms, no way you use a fancy one for that, so…you gotta drink the rest.
At that price point, you have a lot of options. But specifically for what I make, consider that the average bottle price on the Turley mailing list $32.
The wines Kara and I make for our personal label, two of the reds (old vine Mataro and old vine Carignane) are $28/btl.
ETA: I may have to start a wine (pairing) thread.
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The basic Etna Rosso from Terre Nere is stupidly good at ~ $20.
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When I said “suggested” it meant from the guy at Spec’s after I asked for a medium-range cooking wine that’s drinkable.
That would be awesome (the pairing list). Give me a minute/day and I’ll check out your mailing list. My brother was a chef in Sonoma for about a decade, and his ex-wife was a wine person bitch idiot, so I’m not completely incompetent in this area, maybe only halfway.
Let’s talk.
Wine person bitch idiot. I’ve known a few of them.
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