Login

Recent Tweets

Follow Me on Twitter

Powered by Twitter Tools

Juicy Bites

Looking for Something?

Google

Homemade Chile Powder and Crushed Pepper Flakes

I recently posted about the ornamental peppers I’m growing in pots around the reservation here. Knowing that these small chiles are edible, I lay in wait, kitchen shears and bowl in hand, for the red lovelies to begin to dry out. Then I snipped them off the bushes and put them into my new Waring […]

Do Hairless Peaches Make Great Jam? You Betcha…

This entry is part of a series, Pepper Jelly Chronicles»

I’ve made peach pepper jelly in the past, and that was a very good batch. Didn’t last long! I’ve made jelly using plums too, and that was a bit more of a chore, as the stones don’t separate easily from the flesh. Still, it wasn’t […]

When You’ve Got a Bushel of Cayenne Chiles, Consider Drying Some

My jumbo cayenne pepper bushes have been pumping out enormous, deep red and very zesty fruit all season. For a while I could keep up with them, putting them in certain dishes, or pepper jellies, or just plain giving them away. Now, though, I’ve managed to scare off all the usual victims few folks want […]

Epicure: More Than a Fancy Foodie Word, It’s Also a Great Gift Shop and Deli

Visiting Mom this week presented some nice opportunities to relax. Yesterday my best wife and I headed into downtown Boerne for a little look-see and maybe some shopping. The town’s clearly not the sleepy little village I grew up in; no, there’s all sorts of shops, attractions and activities nowadays.

One of Mom’s friends suggested we […]

Zesty Curry French Fries, and a Great Ketchup Interpretation

Ah, the tasty and popular fried potato; another great American invention. (Quibble if you must, but the other claims of origin are surely false, right?) They’re everywhere. Fast-food outlets; everyday restaurants; even up-scale steak places. Cruise the frozen food aisles at your grocer’s and you’ll find a bewildering assortment of options. All sorts of shapes […]

Simple Genius for Flavor

Bon Apétit has an article in their May edition that gives six simple techniques for boosting flavor. The premise of the article is that these techniques will make your weekend cooking so much better.

I say, why wait for the weekend?

Here are the six ideas:

Roast Your Veggies
Fry Those Spices
Build a Flavor Base
Confit Your Garlic
Macerate It
Brown the […]

A Few of My Favorite Things: Pepper Vinegar and Sichuan Dipping Spice

Recipes don’t need to be big, daunting processes. Sometimes they’re so simple it’s probably not quite right to call them a recipe. However, it’s the simple, little items that make a good meal great. Additional flavors, things you can add that maybe others at the table don’t want (they have their own foibles, I’m sure). […]

More Bachelor Brigade Grub: Grilled Hamburgers Save the Day

It was a longer day than normal today at the ol’ lab. I got home I didn’t really feel like taking much time to fix dinner. Shoot, I was so tired I even considered not firing up the grill. Then I remembered that a) we don’t have a range in the Barracks, and b) […]