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Columbus Underground Messageboard » General Columbus Discussion » Everyday Chit Chat
I LOVE BACON.
[550 posts] [104 contributors]
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Ndcent
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Ok fine...
Ndcent's Batchelor Friendly Grill Snacks:
You'll need:
1 dozen large fresh jalapenos
1 lb chicken breast
1 white onion
1 package sliced bacon (real pork shit not that turkey ho bacon)
some toothpicks
some spices
Directions:
half and de-seed the jalapenos, set aside
cut up onion into thick one inch strips, set aside
cut up chicken into thick one inch strips, place in bag with a tea spoon garlic powder, some kosher salt and some black pepper, shake it up
take half jalapeno, top with chicken strip, then onion slice, then wrap in bacon and secure with toothpick.
grill over medium heat, turning once, until bacon is cooked.
serve immediately with some ranch dressing for dipping if you can't stand the heat.
Posted 5 years ago # -
Brewmaster
Portland, OR
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No cheese?!?! :D
Posted 5 years ago # -
turbo ninja
Crumb Bus, Oh.
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As a Bleeding Heart Yuppie Liberal, I felt obliged to buy some local bacon from the new Kroger in the Brewery District a few months ago. It was from that meat packing company on Greenlawn (I forget their name) so I figured it had to be hella fresh.
I cooked the bacon as usual - tender but just a little crispy on the edges - and looked forward to enjoying it with some tasty waffles.
Joke was on me, because apparently it wasn't seasoned or anything. This bacon tasted like very thin pork chops. Maybe that's how it's supposed to taste - THE PUREST FORM OF BACON TRUTH - but I honestly prefer the fake-smoke/pepper/maple/whatever flavor of Oscar Mayer or Sugardale.
So be warned.
Posted 5 years ago # -
Coremodels
Really close to Explorer's Club.
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Walker wrote ENJOY!
After initially seeing the bottom right photo to the left of the text box I wasn't quite sure where you were sending us...then I figured out what it was.
EDIT: And btw, I'm definitely making these at first cookout.
Posted 5 years ago # -
turbo ninja
Crumb Bus, Oh.
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Chris Onstad, the gifted creator of the brilliant Achewood webcomic, keeps a blog about his nascent subscription to the Bacon of the Month club (among other topics).
I am curious to read his reaction to "The bacon strip–[their] members only monthly bacon comic strip."
FURTHERMORE:
Posted 5 years ago # -
Daz
Tweeting about some totally unimportant event
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Walker wrote
Ndcent wrote de-seed the jalapenos
wuss :)
Common misconception.
The seeds aren't the hot part on the jalapeno, they just seem hot because they are attached to the hot part.. if you rinse off a group of seeds, they're not hot at all. It's the white part of the pepper (known as the meat) that is the really hot part.
Posted 5 years ago # -
Walker
The KLD / Downtown
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Daz wrote The seeds aren't the hot part on the jalapeno, they just seem hot because they are attached to the hot part.. if you rinse off a group of seeds, they're not hot at all. It's the white part of the pepper (known as the meat) that is the really hot part.
I've always heard Capsaicin is found in both the seeds, and ribbing more strongly than the rest of the pepper.
http://en.wikipedia.org/wiki/Capsaicin#Natural_function
Capsaicin is present in large quantities in the seeds and fleshy fruits of plants in the genus Capsicum.
Perhaps you're correct that it can be washed off to some degree, but in my experience with jalapenos, the heat gets turned down considerabily when the seeds get tossed (although I've never tried washing them off). The rest of the pepper, that you mention is the hot part, is mild enough for nearly anyone to eat once the seeds are removed from the equation.
But yeah, that's just my experience. I started making my own salsas at home about a year and half ago on a regular basis, so I've experimented with a lot of recipes, techniques, and flavors that I've read up on.
Posted 5 years ago # -
myliftkk
Columbus, OH
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Walker wrote
Daz wrote The seeds aren't the hot part on the jalapeno, they just seem hot because they are attached to the hot part.. if you rinse off a group of seeds, they're not hot at all. It's the white part of the pepper (known as the meat) that is the really hot part.
I've always heard Capsaicin is found in both the seeds, and ribbing more strongly than the rest of the pepper.
http://en.wikipedia.org/wiki/Capsaicin#Natural_function
Capsaicin is present in large quantities in the seeds and fleshy fruits of plants in the genus Capsicum.
Perhaps you're correct that it can be washed off to some degree, but in my experience with jalapenos, the heat gets turned down considerabily when the seeds get tossed (although I've never tried washing them off). The rest of the pepper, that you mention is the hot part, is mild enough for nearly anyone to eat once the seeds are removed from the equation.
But yeah, that's just my experience. I started making my own salsas at home about a year and half ago on a regular basis, so I've experimented with a lot of recipes, techniques, and flavors that I've read up on.
Forget the seeds and flesh... just toss this
http://www.firegirl.com/1331-02.html
in your salsa you pepper wusses :lol:
Posted 5 years ago # -
James the Battle Axe
In my kitchen, fryin bacon butt naked with a loaded pistol.
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You guys are fishing with dynamite. Who dont love bacon!??!
Everyone eats bacon.
Stupid delicious pigs.
Posted 5 years ago # -
Daz
Tweeting about some totally unimportant event
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Double bump at that.
Also never noticed this before:
The rest of the pepper, that you mention is the hot part, is mild enough for nearly anyone to eat once the seeds are removed from the equation.
The meant the "meat" of the pepper solely. The white part on the inside of the jalapeno. Not the outer layer, which, obviously, is where all of the other distinct and delicious non-hot flavors come from.
Great jalapeno paste is made from that white part on the inside, and it's the type of stuff that makes you sweat till you bleed (just like the C + C music factory song).
Posted 4 years ago #
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