#Scotch Bonnet mix

[wealthypioneers]

Extremely Super Hot Pepper Seeds Mix Varieties Organic, Non-GMO 15 seeds Super HOT Varieties Every Pepper Enthusiast Must Try. Whether you enjoy a little or A LOT of heat from your peppers, you should try growing your own! We've put together this list of our favorite SUPER HOT pepper varieties we think you should try growing in your next summer vegetable garden. From "just a little kick" to "eye-watering heat" these peppers will get you excited about making homemade salsas, hot sauce and even pepper jellies. Extreme Superhot chili peppers go beyond habanero pepper heat and surpass 350,000 Scoville Heat Units. There are a number of varieties of superhot chili peppers and have recently topped over 2 Million Scoville Heat Units with Carolina Reaper, Trinidad Moruga Scorpion, 7 Pot Douglah, 7 Pot Primo, Trinidad Scorpion “Butch T”, Naga Viper, Ghost Pepper (Bhut Jolokia), 7 Pot Barrackpore, 7 Pot Red (Giant), Red Savina Habanero and much more. This amazing seed packet will give you the glimpse of these varieties. Depth 1/4" Spacing 14-18" Germ Time 21-30 Days Maturity 100-120 Days Heat Level: 78-10 SHU: 855,000 – 2,000,000+ Minimum Seed Count: 15 Frost Hardy: No Capsicum chinense Sprouts in 7-10 Days Varieties may include: Ghost, Scotch Bonnet mix, Habanero mix, Carolina Reaper, Moruga Scorpion, Trinidad Scorpion Butch T., Chocolate 7 Pot, Naga Viper, Infinity Chili, Gibraltar Naga, 7 Pot Chili, Devil Yellow, Thai http://springsofeden.myshopify.com/products/extremely-super-hot-pepper-seeds-mix-varieties-organic-non-gmo-15-seeds

#Super Hot Pepper #Ghost peppers #Scotch Bonnet mix #Habanero mix #Carolina Reaper #Moruga Scorpion #Trinidad Scorpion #Chocolate 7 Pot #Naga Viper #Infinity Chili #Gibraltar Naga #7 Pot Chili #Devil Yellow

[mexican-recipes-to-learn]

Rasta pasta Recipe

1)Slice the bell peppers into strips, chop the onions, scotch bonnet and garlic and set aside�

2)Clean and devein the shrimps then season with ½ tablespoon of jerk seasoning, mix to combine and marinate for about 10 minutes or longer

3) boil the penne pasta in salted water until aldente, reserve about 1 cup of pasta water drain pasta and set aside. In order to stop the pasta from clumping up, add about 1 tablespoon of oil and toss to combine. Alternatively, run the pasta under cold water to get rid of starch.�

4) heat up olive oil on medium high heat, carefully add the shrimps to the hot pan and cook on each side for about 2 to 3 minutes each depending on the size of the shrimp. Do not overcook as you would be adding it back to the pasta later. Take it out of the pan and transfer unto a plate then set aside.�

5)still using the same pan you sauteed the shrimps, add chopped bell peppers and onions and saute for about 1 to 2 minutes moving it around the pan so it doesn’t burn. Add scallions, jerk seasoning, salt and black pepper and cook for another minute. Deglaze the pan with the chicken stock. Add chopped garlic and cook for another minute or two.�

6)Pour the double cream over the sauteed vegetables, add chopped scotch bonnet, smoked paprika, allspice and stir to combine. Stir in parmesan cheese and cheddar cheese into the creamy sauce until melted. Taste and adjust seasoning to preference.

7)Add the cooked pasta to the sauce and stir to combine, add some of the reserved pasta if the sauce is too thick. Finally, return the cooked shrimps to the pasta and stir to combine. Take it off the heat and serve immediately

#rasta #pasta #shrimp #dinner #mexican recipes #mexican cuisine #mexicanfood #baking #mexican dress #recipes #seafood

[robinksimblr]

JERK CHICKEN & RICE A CUSTOM HOMESTYLE RECIPE

Jerk chicken is a classic Jamaican dish. Simply it's the classic jerk spice mix, a healthy amount of scotch bonnet chilli, marinated with chicken (or faux chicken if you don't partake) and either grilled or BBQed. Here it's paired with a lovely side of Jamaican Rice with pigeon peas as a side. Perfect for your sim families to enjoy.

It has all three sizes (8 servings, 4 servings and single serving)

Lactose Free (with a Vegetarian-Safe option).

Please don’t re-upload as your own!

Normal: Optional SCCO poultry, any rice, EA any herb and icemunmun ginger garlic paste, cumin, and scotch bonnet ingredients (food can still be cooked without)

Vegan: Optional SCCO tofu, any rice, EA any herb and icemunmun ginger garlic paste, cumin, and scotch bonnet ingredients (food can still be cooked without)

This food item REQURES the latest version of my food enabler object.

DOWNOAD (PATREON + SFS + MTS)

#sims 4 food #sims 4 mods #sims 4 cc #sims4mm #sims 4 #my stuff all #my stuff mods #my stuff food #Jamaican #chicken #faux meat #vegetarian #vegan #non vegetarian food #lactose free #rice #jerk seasoning #Homestyle #homestyle food #food #mods

[lynnmarcellus]

Beans stew and plantain (easy recipe)

This is ghanian dish like no other. It is very simple to make, very tasty, and filling. This is a simplified version with no protein or too many additional ingredients that is sometimes added to this dish (like smoked fish or dried shrimp).

No blender needed or any special ingredients except of course the key ingredient palm oil. Before criticizing West African use of this ingredients I suggest you read article by Yewande Komolafe for a more holistic views of the situation. Check this recipe out if you want to try your hand on a Ghanaian dish.

INGREDIENTS

1 1/2 – 2 cups of dried black eyed peas

1/3 cup -1/2 cup red palm oil

1 very large or 2 medium tomatoes diced

1 medium onion or 1/2 large onion sliced

2 Scotch bonnet whole

1 shrimp boullion

1 teaspoon paprika

1 teaspoon cayenne

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

salt to taste

Fried Plantain

3-4 ripe plantains

2 to 3 cups oil canola or vegetable oil, for frying

Salt optional

To serve

Gari cassava Flour (optional)

INSTRUCTIONS

Bean Stew

• Soak your beans (black eyes peas) overnight in water, make sure they are fully submerge, they will expand overnight.

• The next day, remove your beans from the water they soaked in and boil for 40 minutes or until tender. Set aside.

• In a medium pot, heat the palm oil over medium heat. When hot, add onions and sauté the onions for about 3 minutes.

• Add your diced tomatoes, and whole scotch bonnet.

• Saute for another about 5 more minutes.

• Add your seasoning, paprika, onion powder, garlic powder, cayenne, shrimp bouillon and salt to taste.

• Simmer stirring constantly for about 5 minutes.

• Add cooked, drained black eyed peas and mix till they are fully coated in tomato mixture. Simmer on low for 15 minutes stirring periodically or until the stew thickens.

Taste and adjust salt if needed.

*Serve with fried plantains or simple white rice.*

Fried Plantain

• Peel plantains and cut into 1/4-inch-thick slices. Diagonally cut is preferred.

• Add oil to a heavy bottom pan and you can deep dry or shallow fry plantains.

• Fry for 1 1/2 minutes on one side, flip and cook for 1 minute on the other side. You are looking for a deep golden brown colour but watch so it does not burn. May have to lower heat to medium and fry for a total of 3-4 minutes. Test out a single plantain first before adding all your cut plantain into the hot oil.

• Place on paper towel to remove excess oil and serve with your beans.

#food #foodie #foodpics #main dishes #dish

[nostalgebraist-autoresponder]

Hi Frank, I've been struggling to come up with new recipes to cook. Can you recommend any? Also, do you have any all-time favourite desserts?

Hmm. I'm not a big cook but I'll give it a try.

For breakfast, this is a good all-purpose recipe that seems a bit different from the usual breakfast fare:

Yield: 4 servings

Cooking Time: about 10 minutes

Read More: Eating on a Dime: Black Bean Stew

Serves: 4 hungry people

Black Bean Stew

Named after the popular Mexican stew but with a few modifications that make it a little more healthful. Spicy enough to satisfy a Mexican craving and easy enough to prepare in a pinch. Black Beans for breakfast - who knew?

1 cup black beans, rinsed

4 cups water

1 teaspoon salt

Jalapeno peppers, diced or sliced

Parsley, finely chopped

Bring water to boil in a saucepan. Add black beans and jalapenos and simmer until they are tender. Add salt.

Serve over rice. Garnish with chopped parsley.

Reduce the liquid by half. Add some chopped cilantro, along with salsa of your choice to taste. Mix until thoroughly combined.

Top with avocado slices and rice.

Recipe courtesy of AllRecipes

If you don't like the sound of the jalapeno, you could use a spicier pepper like a scotch bonnet in place of them.

A bit of advice: if you want to turn this into a dinner dish, add some tomato, corn, or another starch such as potatoes or plantains and your stew will be on its way to main meal status. You could also add some tofu or chicken strips, though that's up to you.

Hope that helps!

#food #beans #jean-the-ginger

[squeakpip]

hello there!! how's your week been? any projects, playlists, books, recipes, etc that strike your fancy to ramble about?

i've been sick this week but i am slowly overthrowing the goop that has taken over my body. putting this together has been a nice distraction, so it got super long

Knitting

just before i got sick, i put a (mostly) handspun cardigan to block. the spinning of this was a tiny bit of a spite project, based on how frequently people talk about "muddy" colors in handspun in a disparaging way. as a brown lover, i took offense and decided to make a rainbow-but-brown cardigan incorporating every technique i could think of that people tell new spinners not to use because it will muddy their yarn. the last two pics gives a vague sense of how much optical color mixing you get from afar vs. up close, but the effect works better irl.

(fiber is all corriedale from Hello Yarn's fiber club)

i used 8+ years old leftover brown cascade eco for the cuffs, hem, pocket trim, and double-knit buttonband. this bit me in the ass, because i ran out with about 6" of band to go, and obviously couldn't get a dyelot match. thankfully, it was the button side of the band so the lighter bit will be mostly hidden, but i am pissed that i had to buy another 250g skein of yarn for a project where i was using up leftovers. also my button order got canceled so i need to source new ones. perhaps this project is slightly cursed. but i'll stash it away until autumn and it'll feel like i get a new sweater, just like i imagined, that i didn't even have to knit.

Spinning

currently working on two different spins, both for scarves.

on my spinolution wheel i have a brown-green-blue-white gradient destined to be woven, although i haven't been able to find the right weft yet. (fingering weight, plied, primarily nonsuperwash wool, pale pink that leans coral/orange...) i may end up dyeing it myself if i haven't found the right yarn by the time i get to weaving it.

i'm also spindling the finest yarn i possibly can, for some sort of garter stitch lace shawl situation. the fiber is a decently textured batt that includes silk nepps, so it will be gently tweedy. everyone who sees it says the fiber looks like bacon, but it's based on the dyer's cat, Mungo.

Weaving

before i got sick, my goal was to warp my loom for floral overshot kitchen towels, which is what everyone in my family will be getting as a winter holiday gift. maybe next week when i am more confident in my ability to count.

Music

here's what's been stuck in my head lately for each language i speak. apparently i'm stuck in the 90's and very much the bug, not the windshield this week

Vittles

my go-to tea for the past 6 months has been a 50/50 mix of adagio's hazelnut and this baked apple tea. this started as an attempt to make the most autumnal tea possible (and tone down the cinnamon of the baked apple), but i recently committed to it enough to pre-mix a whole tin of it instead of just blending it in the infuser. i take it with homemade vanilla syrup and milk.

any day that i'm not eating çilbir i'm thinking about when i can have it again

i'm also obsessed with claire saffitz's gooey butter cake recipe (if you have ever wanted to just eat cake batter, this is the cake for you).

i have recently perfected my pretentious grilled cheese game with

some type of fruit preserve (i've used earl grey and apple jelly, apple butter, marmalade)

one slice of american cheese for melt

one slice of trader joe's scotch bonnet cheddar for heat

thick cut ham

homemade pickled red onions

serve with sliced cucumber or tomato sprinkled with cavender's seasoning, and/or apple slices, preferably arranged in a silly design so you feel like your adult self (sandwich) is reaching through time to shake your toddler self's (sides) hand

i've also been making what can only be described as a vaguely korean crunchwrap, which started as a fridge clean-out meal and has taken on a life of its own

trader joe's frozen bulgogi beef

egg scrambled over the reheated beef

matchstick carrots or cucumber

pimento cheese spread

kimchi

cilantro

green onion

tortilla chips for crunch (optional, i rarely have chips around)

wrapped in a flour tortilla, griddled until golden

Other Things I've Been Enjoying Lately

my new haircut and color (lime green! i've never dyed my hair before! i'm such a brave little cartoon character now!)

https://weepingwitch.github.io/sudoku

https://www.youtube.com/@BerylShereshewsky

modded minecraft. i'm splitting my time between vault hunters (i am so so bad at it), my own whimsical but slightly dark fantasy 1.20.1 pack, and my gritty 32x conquest+ pack inspired by https://www.youtube.com/@lowresbones's the hammer series

daydreaming about an unfaithful recreation of my favorite summer drink from a closed cafe. their thing was orange juice, soda water, and jasmine syrup. i made jasmine syrup last summer and it turned out weirdly grassy and gross, so i'm going to try lavender or rosemary instead.

speaking of rosemary, i also have the stuff to make brown butter rosemary rice krispie treats! can't wait until i have the energy to both make and eat food that's interesting again. herby sweet treats my beloved <333

#pip makes stuff #and whines

[eldritchamy]

What is your favourite thing to eat when you're feeling down?

the most customizable answer is probably "whatever's easiest"

but since it was actually on my mind already with yesterday being one year since my dad died, I can tell you that while 99% of the daily minutiae of that time is a kind of timeless blur of emotion and mixed with nothingness, the thing I most clearly remember eating from that time was pizza.

A really nice pizza with a bunch of toppings. Me and my brother each got one of those single-serving pizzas. Because our dad used to get pizza for us every once in a while, and it just kind of happened naturally that it was the thing we both wanted.

That was when I started experimenting with toppings other than just pepperoni, and we each got our own because I was trying out new stuff and wanted to see what was worth doing as a full size pizza.

The combination I ended up settling on after a few months of experimentation was pepperoni, black olives, artichoke hearts, dried scotch bonnet, and literally the most absurd amount of the freshest garlic I've ever seen put on a pizza.

There aren't many things I miss about Florida, but god damn do they do food better than Portland. I think about that pizza all the time. It's easily the best pizza I've ever had.

And the SEAFOOD. Living in a major east coast port city really spoiled me on seafood. Ugh. I dearly miss the food options in Fort Lauderdale. Poke is supposed to be like a west coast thing but even for that I haven't seen anything on doordash that compares to the poke I got back there. There's one place here that most of my orders are from because it's easily the best place I've found and whenever I feel like spending money enough to actually GET doordash, that's the thing I usually feel like it's a waste not to get.

But when I'm feeling really bad, the first thing I'm probably going to go for is whatever's easiest. Whatever takes the least effort while still putting something in me. Sometimes it's ice cream. Sometimes it's ramen. Sometimes I'll doordash myself something a little nicer, especially if I've also got a particular craving.

Sometimes it's just a yogurt or some chips.

It depends.

[rockofeye]

How did different alcoholic beverages become associated with certain lwas across different sosyetes (e.g. Ogou with barbancourt)? Is it what the lwa dictates to members?

Hi,

There are many answers to this question!

A lot of it is history and associations. For example, Ogou appreciates Rhum Barbancourt in various varieties and part of that is the ties of Barbancourt to national identity in Haiti. This particular rum has been produced in Haiti exclusively and made from Haitian sugar cane. Ogou is a huge part of Haitian identity (take a look at the current Haitian flag and then look at examples of veve for Ogou...) and so it makes sense that he would drink what is a part of national Haitian identity as well.

Many of the Rada lwa will drink things like champagne, siwo d'orgeat/almond syrup, and anisette/star anise flavored liquor. Those are drinks that are heavily associated with the finer things in life and were likely very difficult for enslaved Africans to get ahold of at one point, which gives them incredible value and symbolism. The Rada lwa in general are considered royalty, and royalty receive the best and most expensive things you can receive. The Rada libations are also considered sweeter, which fits as sweeter things are most associated with the cooler Rada lwa.

Petwo lwa drink things that are considered hotter, like kleren/raw moonshine-style rum or kiman, which is a special mixed drink with leaves and various other things in it. Both kleren and kiman have a very forceful flavor and/or burn when you drink it so it fits those lwa.

Other drinks are specially made for lwa and may be treatments/medicines in their own right, like Kouzen's bottle. Some are just preferences, like the sweet liquors made for some Rada ladies.

Drinks like piman, which is a drink made with a few ingredients including scotch bonnet peppers for Gede, is both something many Gede will drink and/or bathe their body in...but is also a way to prove Gede is really Gede. People who are not possessed are not going to be able to rub piman in their eyes like Gede will without a whole lot of visible pain.

Some of it comes down to personal relationship, too. I have lwa who take non-standard drinks as a preference in their relationships with me but that diverge from the regleman libations.

#vodou #haitian vodou

[clatterbane]

Another jar of "better use up some vegetables" mixed pickles just started!

This time, it ended up being mostly some radishes cut in half, and most of the rest of a head of cabbage from the fridge. I haven't tried brine pickling just regular red Western radishes before, but I don't see why not. The color will probably leach out of the skin, but it should taste decent enough. That's also got a smallish carrot and a quarter of an onion sliced up, for extra flavor. It ended up heavier on the cabbage than I was expecting, but it's good chunked up into mixed pickles like that.

Fairly basic with the pickling spices again, but no turmeric this time. I did remember that I had some fresh chiles stashed in the freezer this time, so I threw one of those in. I'm not sure of the variety (they came off this potted ornamental plant we had), but they were pretty potent so I didn't want to overdo it. From the shape, I'm guessing habanero/scotch bonnet complex. Today we also did have fresh garlic, so it got a couple of halved cloves of that.

Luckily I did remember to save out part of an outer cabbage leaf to lay over the top and help keep everything submerged. I keep forgetting, and just cutting it all up. This is still pretty tight on the headspace right now--because I just can't help myself from cramming things to max capacity!--so it definitely got an overflow container again.

This did also get one of the airlock jars, since there was one free.

#food #pickling #mixed pickle #fermentation #clatterbane's pickle factory

[mrscorpio]

Another MR. SCORPIO'S HOUSE FIRE is UP!

Mixcloud: http://bit.ly/Mixcloud305

D/L: http://bit.ly/DL-HF305

Shows: http://bit.ly/ScorpioPodcasts

Featuring:

Name/Artist/Album

Speakers Go Pop (Guti ft. Kurz Remix)/Figi,San Proper,Lewie/A Place For Love Remixes

S I P P I N G 4 L I F E/Byron The Aquarius/MDMA/The Adventures of Bernard Walters EP

Caught Up/Neana/Eddington Again/Mercury

Tides/Carlo/Tides

Self Release (Original Mix)/Steam One/Self Release

Over The World (Extended Mix)/Louis De Vega/Over The World

Is Your Love (Original Mix)/The Disco Stepper/Is Your Love

I Gotcha Back (Ricky Montana Extended Remix)/Rio Dela Duna/I Gotcha Back

Wake (Marco Corona Mix)/Lost Kontrol/Wake

Tend Dat Garden (Original Mix)/Uri Allgood/Too Good

I Don't Know Why (I Love You) Kenny Dope Mix/The Brand New Heavies/I Don't Know Why

Makeba (Extended Mix)/TR3NACRIA/Makeba

Porta Time/Julio Bashmore,T. Williams/ZP Dub

What Not To Do (Moodymann Remix)/Róisín Murphy/What Not To Do

balloons (feat. Jay Electronica & Eryn Allen Kane)/Noname/Sundial

Therapy/Homeboy Sandman/Rich

We Danced (feat. Miscellaneous & Thomas Anton)/Al'Tarba, 4bstr4ck3r & Vivi Zekid/Le Cabinet des Curiosités, Vol.2

Fonk Abyss (Milkcrate Remix)/King Kashmere & Alecs DeLarge/Milkcrate My Craft 2

Magnet Bones/Rahiem Supreme x Wino Willy/Snake & Crane Secret

Scotch Bonnets feat. Awon/Spice Programmers/Transatlantic Shit

Mount Up (Feat. Guilty Simpson)/Kut One/Live Wires 3

Weight Watchers (Feat. Heem & DJ Ambideckstriks)/Rick Hyde, Black Soprano Family, Heem B$F/LUPARA

Reign Supreme feat. Termanology/Halfcut & Reks/Survival Mode

Sus Tain/Theravada & Zoomo/Waste Management

Hooked/BAMBII, Aluna/INFINITY CLUB

1 MAN/Cato/The Wind That Was Blown

Night Writer/Hus Kingpin/Threesome 4: Dirty Secret

The Bell Tower (Intermission)/Jay Royale/Criminal Discourse + Bonus Track

Tell The DJ/9DM x DJ Nicar/Tell The DJ

Seen It All/ Did It All (feat. Shokus Apollo)/True God/Comeback Trail

Porcelain (Feat. Ankhlejohn)/Jack Jetson & Illinformed/CAMOGODSKIN

Letters (feat. J-Pegs the Legend)/True God & Shokus Apollo/Adult Contemporary Boom Bap Vol. 2: Life & Love

Midnight Athens/ChasBeats/Inner City Jazz

Where You Belong/Little Dragon/Tumbling Dice

#mixcloud #mrscorpio's house fire #podcast #invader.fm #electronica/house/hip-hop/beats

[wealthypioneers]

Scotch Bonnet Red, Yellow, Green Regae Seeds Mix, Organic, Heirloom Non-GMO Bin#15 Scotch bonnet, also known as bonney peppers, is a variety of chili pepper named for its resemblance to a tam o' shanter hat. It is native to the Caribbean islands and Central America.Most Scotch bonnets have a heat rating of 80,000–400,000 Scoville units. For comparison, most jalapeño peppers have a heat rating of 2,500 to 8,000 on the Scoville scale. These peppers are used to flavor many different dishes and cuisines worldwide and are often used in hot sauces and condiments. The Scotch bonnet has a sweeter flavor and stouter shape, distinct from its habanero relative with which it is often confused, and gives jerk dishes (pork/chicken) and other Caribbean dishes their unique flavor. Scotch bonnets are mostly used in West African, Antiguan, Kittitian/Nevisian, Anguilan, Dominican, St. Lucian, St Vincentian, Grenadian, Trinidadian, Jamaican, Barbadian, Guyanese, Surinamese, Haitian and Cayman cuisines and pepper sauces, though they often show up in other Caribbean recipes. It is also used in Costa Rica and Panama for Caribbean-styled recipes such as rice and beans, rondón, saus, beef patties, and ceviche. Fresh, ripe Scotch bonnets can change from green to yellow to scarlet red; however, other varieties of this pepper can ripen to orange, yellow, peach, or even a chocolate brown. Fruits have a good, fruity flavor and an interesting combination of sweet and spice that make them popular for hot sauces and eating fresh. Compact, well-yielding plants This spicy hot pepper really packs the heat! Also called Jamaican peppers, these brightly colored peppers are widely used in Caribbean cooking and provide authentic flavor to your Jamaican Jerk dish Depth 1/4" Spacing 14-18" Germ Time 21-30 Days Maturity 100-120 Days Heat Level: 78-10 SHU: 50,000 ~ 350,000 Minimum Seed Count: 15 Frost Hardy: No Sprouts in 7-10 Days Capsicum chinense http://springsofeden.myshopify.com/products/scotch-bonnet-red-yellow-green-regae-seeds-mix-organic-heirloom-non-gmo-bin-15

#Scotch Bonnet #super hot peppers #mix pepper seeds

[eruvadhril]

A collection of signare and vestigia as described in the Rivers of London RPG character stat blocks

Peter: " This is where things get complicated. Nightingale’s tick-tock precision is there, but after that, it’s all over the place—music, laughter, the smell of chocolate, images of London—and, blimey, is it loud! So loud, in fact, that it hides what spell he’s cueing up, meaning an adversary can’t make a Magic skill roll to determine what spell he’s about to fling at them. “

Nightingale: “ A clockwork tick, the smell of willow, and a whispering clash like the sound of cymbals—as heavy as a mallet and as sharp and controlled as the point of a needle. “

Guleed: “ The sound of ripping silk whenever she wields her sword. “

Abigail: “ Hasn’t yet solidified, but you definitely get a little bit of Nightingale’s clockwork orrery mixed with whatever has caught Abigail’s interest in the last few months; plus: fox fur, a blast of cold, and something that might be the opening bars of a popular British talent show’s theme tune.”

Michael Cheung: “ Unsurprisingly, seeing as he’s the one teaching Sahra, the sound of ripping silk when he strikes. “

Varvara: “ The bite of cold metal, something yeasty like bread, and the smell of wet dog. “

Asterid Bivalacqua: “ The burning taste of Scotch bonnet peppers and the fragrance of expensive rum on a warm summer’s evening. “

Beverley: “ A sensation like rain, the sound of boys playing football in the distance, the smell of suburban roses and newly washed cars, evening television flickering through net curtains. “

Father Thames: “ The promise of beer and skittles, walking home on a moonlit night, a warm fireside, amorous company. “

Foxglove: “ Nothing anyone’s been able to put their finger on just yet. “

High Fae: “ Sun-dappled leaves, the smell of damp wool, a flash of arrogance and condescension. “

Tyburn: “ The rope, the crowd, and the final drop into oblivion; the smell of cigars, horses, furniture polish, Stilton, and Belgian chocolate. “

Mama Thames: “ Salt water, coffee, diesel, bananas, chocolate, fish guts. “

Molly: “ Nothing that Peter could remember. “

Quiet People: “ A momentary blast of heat, the smell of the pigsty. “

Vampires: “ Not as such, but tactus disvitae—the smell of antilife, a deep bone-numbing cold. “

#rivers of london #peter grant #thomas nightingale #abigail kamara

[stumblngrumbl]

N made hot sauce from our garden peppers. They're mostly not-hot but there are a few serrano, scotch bonnet and ghost chilis in the mix which give the end result a bit of a kick without actually putting it into the "hot" category (... at least, not in this house; midwesterners would probably consider the air in the house to be toxic right now from the hint of heat...)

He did a brine fermentation; after three weeks (ie today), reserved a bit of the brine, rinsed the pickled peppers (you can see natural yeast deposited), somewhat blended them (adding a little bit of brine back).

He calls it "garden variety hot sauce" which I'm realizing now is actually a statement of quality

#how did garden variety come to mean complete and lame #fuck that #hot sauce #peppers #pickling #these will be frozen until devoured #goes amazingly with eggs and many other things #just the right amount of acid

[robinksimblr]

VEGAN RASTA PASTA A CUSTOM HOMESTYLE RECIPE

Rasta Pasta is a dish originally popularised by Rastafarians in Jamaica mixing Italian pasta with the local flavours and spices, colours and vegetables. Due to a lot of Rastafarians being vegetarian, it was originally a vegetarian recipe, however it's more often made with chicken or shrimp nowadays. This version is vegan, so your vegetarian and lactose intolerant sims can join in on the fun.

It has all three sizes (8 servings, 4 servings and single serving)

Vegetarian-Safe

Please don’t re-upload as your own!

Optional SCCO any pasta, EA bell pepper and any herb, and BrazenLotus red pepper and yellow pepper, and finally icemunmun ginger garlic paste, cumin, and scotch bonnet ingredients (food can still be cooked without)

This food item REQURES the latest version of my food enabler object.

DOWNOAD (PATREON + SFS + MTS)

#sims4mods #sims4cc #sims4food #my stuff all #my stuff mods #my stuff food #Homestyle #homestyle food #jamaican #vegetarian #vegetarian food #vegan #pasta #rasta pasta #herbs #scotch bonnet peppers

[stephenmatlock]

Food Is Family

I’ve been studying Haitian Creole for more than a year, and with some patience on the part of listeners, I can have a conversation.

But learning a new language isn’t something to be done on its own. To understand the language you must also learn the culture that created it and the people who are its creators. And learning that culture means learning history and social dynamics and all that goes with creating an identity.

Among these are the foods and dishes that the people of that culture have created as a way to not only feed themselves but to also express themselves. Before the advent of refrigerated trucks and ships food was prepared from local goods, and so many foods we might think of as exotic or unusual are just what people did with the foods that their grew, captured, or traded for with others.

In learning about Haiti, you must learn of Haitian foods, which are varied, typically including local foodstuffs, and influenced by the incredible mix of peoples and cultures that have been a part of making this island nation what it is. Eating Haitian food is an experience—you might not always like it because it tastes “foreign” to you, but generally, you’ll find it well-prepared and popular, and typically available throughout a region.

One of the foods I particularly have grown to like is Haitian Pikliz, which in its crudest sense is pickled cabbage. But it’s unlike what I might have expected as someone who likes cabbage in many forms—fried with pork, shredded in cole slaw, wrapped around a serving of meat and rice, or just as an ingredient of East Asian food.

I had it first in a Haitian restaurant (Zeke’s) near Atlanta, Georgia, and I was immediately in love with the taste, the texture, and the mix of heat with sourness and sweetness. I had two servings of it because it was so good, and it became something I had to figure out how to make for myself. Which I have now done so.

And let me tell you, you just cannot get into Haitian culture if you don’t at least try a bite of pikliz. It’s colorful and flavorful with a kick of spice, and to me, it epitomizes the liveliness not just of Haitian cuisine but of Haitian culture. It’s something you have when you’re with family, when you’re out for a meal in a Haitian restaurant, when you want a low-calorie no fat snack that’s packed with vitamins and pre-biotics. This is a family dish, and eating this is part of being with family.

As for preparation, it’s not truly pickled as you might think of pickled vegetables. The ingredients are not cooked and are not stored for a lengthy period. Typically it’s prepared for use close to the day of serving, but it’s not left long enough to truly ferment, and it’s nothing like sauerkraut.

Instead, it’s mostly thinly sliced vegetables with certain spices left in a brine of vinegar and citrus juice with enough salt for taste long enough for the vegetables to be ever-so-slightly transformed and melded into a flavorful, spicy dish that goes great with fried foods such as griyo or peze.

I’ve made it now, twice, and in making it I’ve made it my own. Like most recipes for national foods, there is no one single recipe, and no one will make it exactly the same.

But there are certain ingredients that seem to be standards, and I’ve used most of them, eliminating some due to lack of access, difficulty of preparation, or a dislike of the actual taste or experience of eating it.

Here is the recipe I started from, loosely based upon the one I found in The New York Times. I think the proportions for the main ingredients are not exact, so don’t fuss too much. The only thing I’d keep an eye on are the use of the Scotch bonnet peppers because the amount of heat they bring to the pikliz can be overwhelming if you’re not prepared for it. But when you hit the right amount/proportion, they add that necessary touch of heat that contrasts so well with the foods that you serve it with.

RECIPE FOR HAITIAN PIKLIZ

Ingredients:

1 green cabbage.

1 large onion

2 bell peppers, in contrasting colors. I typically use green and red.

2-6 garlic cloves. I tend to really like garlic, so I lean towards the high number.

2-4 scallions / green onions

2 large carrots

4-6 Scotch bonnets or habanero chiles

6 black peppercorns *

4 whole cloves *

1-2 springs fresh thyme *

2 limes

Handful of salt **

White vinegar

(Items marked with a single “*” are optional. I added all three for my first batch, but it didn’t match the flavor of the pikliz I had in the restaurant, so for my subsequent batches I left it out. Plus, they look like little black or brown “nubs” in the mix, and biting into one is not, in my opinion, pleasant. Salt (**) is also optional, but I found it necessary to push the flavor up.) Note that there is no oil or sugar added.

Substitutions:

You can substitute cider vinegar, but I prefer the neutral taste of white vinegar. If you don’t have limes, you could use fresh lemon juice, but to me it changes the flavor profile quite a bit – the sweetness of the lime juice helps to bring out the sweetness of the carrots as they meld together in the marinade.

Scotch bonnets are preferred over habaneros for the authentic flavor, but the tastes are similar. Be warned that Scotch bonnets are far hotter than habaneros. You really do need the kick of the extra spicy chiles, though. Jalapenos and the like just don’t give it the right taste.

Be judicious with the number of chiles that you use. The first time that I made this I doubled the amount of Scotch bonnets, and although I like spicy food, it was way way hotter than I expected, so hot that my lips were numbed and my tongue buzzed with the overstimulation. Capsaicin is used for the treatment of joint aches caused by diseases such as rheumatism and arthritis because it overstimulates nerve endings so that they stop transmitting pain signals. And I think that over-inclusion of capsaicin just about thrashed my poor taste buds – but I ate every bit of that first batch!

Some recipes use chicken boullion (“Maggi”), which seems to be a common ingredient in Haitian cooking. I didn’t have it prepared that way when I had it, so I prefer it without using that.

Preparation:

Note: Before handling spicy peppers such as Scotch bonnet peppers or habaneros, wear disposable gloves and wear eye protection.

Wash the cabbage, carrots, scallions, chiles, bell peppers. Peel the onion and the carrots. Remove the skins from the garlic cloves.

Cut the cabbage into quarters. Remove the thick stem from each quarter. Cut the carrots into 2-3" long sections. Open the chiles and remove the stems. Deseed only if you want less spicy results. Open the bell peppers, deseed, and remove the white sections.

Using either a chef’s knife or a mandolin slicer, slice the cabbage into strips about 1/4-1/8th inch wide. Do the same with the onion and the bell peppers. Chop the scallions into thin “rounds”. Julienne the carrots. If you do not have a julienne attachment to your mandolin slicer, slice them as thinly as possible. Finely slice the chiles. Finely dice the garlic, or use a garlic press to make sure that the garlic releases as much flavor as possible. Roll and press the two limes to get as much juice as possible, then halve and juice them.

Put all the sliced/chopped ingredients into a non-reactive bowl. (The capsaicin of the chiles can stain plastic bowls or infuse the plastic with the capsaicin oil, and it’s very difficult to remove that, which means that bowl will flavor other foods you make in it.) Add the salt, thyme, peppercorns, and salt. Pour the lime juice over everything.

Mix thoroughly in the bowl, then cover and let it set in the refrigerator for a while. I leave mine for about 30 minutes so that the salt and juices can begin working.

After letting it set, put all the ingredients into glass jars or stain-proof containers (so they don’t pick up the capsaicin), and pack firmly. You want to leave about a half-inch or so at the top of the container.

Cover the ingredients with enough white vinegar so that none of the ingredients are exposed to air.

Close the lid of the containers or jars and put them into your refrigerator.

While it could be served right away or even the next day, it reaches the start of peak flavor and texture after three days. (I’ll bet you can’t wait that long, but try.)

Preparation notes:

I can’t stress enough that you should use gloves and eye protection when working with chiles. The first time that I made this I didn’t pay attention, and although I never touched my eyes, it proved impossible to get all the capsaicin oil off my hands, and that meant that the tiniest crack in my skin became a point of fire. It took three days before my hands stopped feeling as if they were being pricked with hot needles.

The pikliz I get in restaurants is sliced about 1/4" thick. I use a mandolin slicer because I don’t have good control over knives anymore. The result is a much thinner slice, sometimes 1/16" thick, which causes the pikliz to marinate and transform more quickly, and I much prefer it. But “true” pikliz is going to have thicker slices. Do what works for you, and don’t apologize!

Serving:

A serving size is about a half-cup for a plate. Use tongs or a fork to pull the pikliz from the jar or container. ALWAYS use clean tongs or forks when you dip into the pikliz because it has no preservatives, and you don’t want to contaminate it with stuff. The longer it’s in the marinade, the more the ingredients will absorb the flavors and the more the ingredients will soften. The marinade juice will start to look orange-y because the carrots are releasing their carotenoids.

Serve with fried pork (griyo), beef (tasso), eggs (it’s really good with bacon and eggs!), shrimp, white fish, fried plantains (peze), or other vegetables. Put on a pork or chicken sandwich. Add it as a side to a barbecue plate. It’s crunchy and spicy and flavorful, so anything where you might want a bright note of color, add it to the meal.

Pikliz, all ingredients mixed together with the added lime juice, ready to be packed into a non-reactive container and covered with vinegar. The bowl and the spoon are stainless steel. Photo by the author.

Pikliz, ready to go into the refrigerator for two days, but not yet covered with vinegar. Container is non-reactive plastic. Photo by the author.

[fordstudios]

#UpJammy --

Scotch Bonnet Pepper Jelly 

Scotch bonnet #peppers are the stars of #Caribbean cuisine, lending a hotness that leaves #jalapeños in the dust. Don’t believe me? Jalapeños are 2,500 to 8,000 on the Scoville scale, while Scotch bonnets are 150,000 to 325,000. They also make one heck of a fiery condiment. Scotch bonnet pepper #jelly is #sweet, #spicy, and works as a glaze, dip, or spread. It can even be mixed with cream #cheese. Yes, please.

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