Cooking with LMNO

[LMNO]

The latter.  I think that's the part that says, "remove when browned, reserving the oil."

Perhaps I should have said "discard".

[Triple Zero]

no, I guessed as much. I just felt sad for the garlic.

any distinct advantage to chopping it up and cooking it with the rest of the stuff?

[LMNO]

Due to the high temperatures needed, the chance for it to scorch and burn are very great.  If you're going to add garlic, I'd suggest doing it at the very end, when you return the potato and add the sage.

[Richter]

Damnit, hungry now.

[LMNO]

A quick one: Hot Pepper Relish

So, you take about a pound of hot peppers (all varieties), and you roughly seed them.


Toss them in a food processor with a head of roasted garlic, a tablespoon of sugar, a bit of salt, and 2 cups of vinegar.  Pulse until minced.


Simmer for a couple of minutes.


Pour, hot, into a canning jar.


Let cool, and chill.  Add to food.  WHOA.

[Eater of Clowns]

That looks dangerous.  And delicious.

[Mesozoic Mister Nigel]

It is also delicious to add to this your season-end green onions.

[Kai]

YUM.

[Sir Squid Diddimus]

DAMNYUM!

Could you add white onion soaked in lime juice? Kind of like xni pec?
Somehow the lime changes the flavor of the onion. In a tasty way.

[Cainad (dec.)]

My face feels tingly just looking at that. Yumyumyum.

And I would totally use that with onions and a squeeze of lime.

[LMNO]

DAMNYUM!

Could you add white onion soaked in lime juice? Kind of like xni pec?
Somehow the lime changes the flavor of the onion. In a tasty way.

I guess you could.  Give it a shot, see what happens.

My face feels tingly just looking at that. Yumyumyum.

And I would totally use that with onions and a squeeze of lime.

Last night, I made a potato-kale soup, and instead of sauteeing fresh chilis, I tossed a spoonful of that in at the end.  BOOM!  It really brightened up the dish.

[LMNO]

Bourbon Apple Pie: Don't say I didn't warn you.

So, start with six or so medium apples.  The fresher, the better. 


Peel them, cube them, and toss them in a bowl with lemon juice and zest so they don't oxidize.  Also, microplane some ginger on it, as well.


In a separate bowl, combine 2/3c white sugar, 1/2c brown sugar, 1/2c flour, and cinnamon, nutmeg and allspice.  I know, MEASUREMENTS.  But hey, this is almost baking, so the amounts kind of matter.


In yet another bowl, whisk together one egg and a couple of tablespoons of bourbon.


Dump the dry mix onto the apples, toss, then fold in the egg mixture.


Dump it into a pie crust that you've lightly poked all over with a fork.  Yes, it's store bought. No, I'm not ashamed.


Ok, time for the topping.  Oh yes, it gets better.
In a food processor, combine 1/2c flour, 1/3c brown sugar, cinnamon, and a pinch of salt.  Combine, slowly adding 1/2 stick of butter in chunks.  Add pecans and pulse to roughly chop it.


Evenly spread topping on the pie, and bake at 350 for 45 minutes.


Oh. My. God.

[Suu]

Oh my god.

We have a ton of fresh apples right now from the orchard too.

[Sir Squid Diddimus]

God damn that's a nice lookin pie.

what's the egg for?

[LMNO]

When it mixes with the flour and the sugar, and then is slowly cooked with the juices from the apples, it becomes a magical addition to the filling.