ness

Well, it ain't cooking, but you have ingredients to mix ...

I had dinner at a fondue restaurant the other night. Dessert was dark chocolate fondue with pound cake, fruit, other stuff to dip in. Man, that was outstanding even though I'm usually partial to milk chocolate. Store has had beef on sale the last few days. Picked up a really nice looking ribeye and a tater for baking. Watched Martha Stewart do a baked potato, and when it came out she slammed it on the counter to break it open. Mine was more blow up, and less break open. Anyhoo, after I scraped it all onto the plate and got it all mixed in with the juice from the medium-rare ribeye, all was good.

I've dried them in a low oven with the door propped open slightly. It can take several hours or overnight depending on the chiles.

Sure!

Looks good, Marty. I always dry Anaheim and Poblano chiles and grind them up to make my own chile powder. Just the right amount of heat for me. Haven't done the smoking thing though.

My mamma said if you can't say nothing good then don't say nothing at all.

Backstory, please. Actually, hot is not the right word. Just a natural beauty -- somebody you'd like to take on a nice buggy ride.

Went to the KC City Market yesterday to see what looked good. Lots of interesting stuff to see. Ever seen a hot Amish chick? Well I did. One guy had some nice looking banana peppers and small cucumbers, so I brought some home for pickling. First up was an old recipe -- sauerkraut-stuffed banana peppers. I had some sauerkraut I made, and a few banana peppers from the garden to go with the ones I bought. Drain the juice off the sauerkraut, core and seed the peppers and stuff. It's fairly time consuming and delicate work, but I love them. It's a sweet brine with a little garlic and some heat from crushed red pepper. Pickles are a sour brine with garlic, allspice berries, crushed red pepper, mustard seed and dill seed. Both of these are refrigerator style -- not canning involved so they're perishable. Now the hard part. The peppers need a couple weeks, the pickles are ready in about one.

You know

Those look great!!

This is probably the worst thread hijack in OA history! What were we talking about? Czech nymphing?

I haven't really set a lower limit, so let's not rule out the good doctor Fish monger is 36. That worked for a while, probably because I couldn't understand her half the time

Define cradle

LOL -- you really want to know, right here in mic's pond fishing thread? OK -- if you insist , here are the answers: 1. Prettier, with assets that didn't really show in the photos, and an intellect that matched her short, choppy, e-mails. I cannot confirm her sexuality. If she was a dude, her cosmetic surgeon deserves a Nobel Prize. 2. No, quite fresh actually. 3. No, pretty soft, but that's relative for a 50-something. I mean visually. 4. No, not a cougar. Not sure what animal that was. Bonus answer/teaser: There was puke involved (about $80 worth, and it wasn't me) and lost keys and towed cars and pleas for help. Not a typical ness weekend by any means. Does Pat have any friends? This is getting tiring and expensive

LOL -- no wingman needed. Just better screening

LOL -- that's more right than you know! I've got a good story to tell -- I'm thinking about starting a thread about internet dating mishaps

I can still remember the days when I used to fish. Ahhh.

Somebody better go check on Joe, tout de suite!

Wow -- this thread has heated up. Nice stuff, guys! The ribs look great. I love Cajun/Creole, MOPanfisher -- that's got a little liquid to it. That's the way I like it. Sometimes it's served too dry. And Chief -- always with something interesting! Never heard or thought of grilling cabbage! I've got a half head in the fridge -- I may try that this weekend.

Learned a new word today -- Spatchcock!

Shrimp etoufee

Great photo too! I liked it the first time I saw it.

I gotta try that.

Well, the test bottle is swollen up, so it's time to pasteurize. Bring a big ol' pot of water up to 190 degrees, stick the bottles in for 15 minutes and that knocks out the yeast for good, halting the fermentation that produces the carbonation.

Very nice!