What's Cookin'?

PennyP said:
Love peppers, Bredda....super hots are my passion...reapers, 7 pots, Scorpions and jalas.
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Yeah ..FIRE !!
I like running those chopped, through hot lard , or oil/butter mix. I don’t fry them or anyniting, just gentle persuasion , getting that sweet perfume out… I discard them afterwards , but that fat … I ‘m amazed it doesn’t self ignite.
 
They don’t look like much, I know…Those are the red and yellow habaneros in the pictures above …the salmon and lemon colors…The fat was crystal clear when hot , perfect white when cold.
It mixes beautifully with a lot of stuff and preserves for ages in the fridge.
 

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Never did it that way....cool Idea.
I used em fresh or fermented them and made my own hot sauces Out of the crop or dried em and used em later.

One Love Penny ❤️ 💛 💚
 
PennyP said:
Hi, dear friends of fine herb and homemade cooking!❤️🔥💚

Today’s menu is stuffed red bell peppers with rice. A dish I’ve known and loved since I was a kid—and it’s always delicious.

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One Love. Enjoy your meal, enjoy your smoke, and blessings to you all.❤️😎💚

Penny
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That looks Great !
This is my mother’s favorite.
Unlike my grandmother (which was a cooking ninja) my mother loves fast and easy recipes. Grandma did the “sarmale” , an original turkish dish that emigrated to all of the empire’s provinces, that called for rice, meat and some vegetables to be wrapped by hand in vine or cabbage leafs (sometimes linden) , placed in a big cooking pot , and sloooowly boiled . They are Awesome (especially with sour cream and polenta) but labor intensive and time consuming , so my mother ditched it for this one. It’s the same filling stuffed into peppers ,so it’s close enough.
Check out “sarmale”….I think you’ll dig it.
 
PennyP said:
Good homemade food is amazing — just like homegrown weed or vegetables like tomatoes, and for me especially chilies.
During the Corona years, my terrace was full of plants because I was working from home and had the time to really take care of them. Unfortunately, that’s slowed down a bit now, but my jalapeño cheese poppers made from fresh jalapeños straight from the garden are always a hit at every barbecue with friends.
And the hot sauces I make from habaneros or red scorpions are in high demand too. Luckily, they keep for quite a long time in the fridge if they’re properly fermented and the pH is below 5.6 when bottled.
I named my hot Sauce penny's pain 😂

Really a great idea @Uncle Jack 👍

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Wonderful pics.You're a talented Lady.
 
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