I had over-marinated some pork loin and it was too acidic so I added some baking soda. It became a pork volcano, or at least something of a active caldera. It made me curious about puffing up shrimp.
I sometimes add a few pinches of baking soda to Chili if the tomatoes are making it taste too acidic. I've never heard of it used in conjunction with shrimp though.
Ham and penna noodles with carbonara sauce and our own broccoli. Ice cream will be served for desert.
We had garlic baked chicken breasts with a green salad and Italian rolls. My husband swears I'm trying to turn him into a rabbit with all the lettuce we are eating. Hey, if you grow it you don't waste it!
Thai food: Red curry, fried noodles with chicken. Two totally different flavours. One hot and the other normal. It was definitely something that we will repeat.
Becky went to visit her sister. That means habanero pepper sauce! And chili with chili base made with chili base we put up from last years tomatoes!
Like Cayu said---"Brave man". Brave man indeed, but not stupid, you wore protective gloves. We do too when processing our peppers and ours aren't even Habeñero's! Your efforts look superb, mate. Tonight it will be chili here as well. The Bride will include her secret ingredient--sambal oelek, for just that extra little bite. It is something that we add in doses of what we call, "a knife point" per individual helping. We must be careful with sambal because one runs the risk of it being so hot that we can't actually taste the food. That would be a shame. I am rubbing my hands together in anticipation. p.s. Say, Dirt--mate is that an induction stove you are cooking on? We have been exploring the possibility of getting one. I am interested to know your positive and negative ideas on induction cooking.
