Just discovered how good a tomato is with Knorr shrimp bullion powder on it.
It's quickly becoming one of my favorite seasoning salts for some things.
Very refreshing and not over powering like the beef and chicken is.

Bought some harissa yesterday.
Spicy and mild.
Not for sure how I'm going to use it.
But it is very tasty.

I've been reading up on harissa so I can make my own.
Several dried Mexican chilies would fit the bill.
Since one variety calls for dried peppers the have been rehydrated.
But I had to buy some to get the flavor profile.

I'd just about give anything for a salamander to cook steaks.

worth1 wrote: ↑Sun Jun 30, 2024 7:40 pm I'd just about give anything for a salamander to cook steaks.

Look Up Chef Francis Mallman. Great guy from Argentina He will explain how to use FIRE for your steaks

Hasta La Pizza
Old Chef

Old chef wrote: ↑Sun Jun 30, 2024 9:56 pm

worth1 wrote: ↑Sun Jun 30, 2024 7:40 pm I'd just about give anything for a salamander to cook steaks.

Look Up Chef Francis Mallman. Great guy from Argentina He will explain how to use FIRE for your steaks

Hasta La Pizza
Old Chef

Thanks
I've used fire for cooking in just about every way imaginable.
What he has that I don't is the luxury of not living in a blast furnace.
I simply refuse to light up a hot fire outside when it's a hundred degrees.
Plus the risk of burning down the neighborhood.
I considered using my Argentine grill but decided against it.
Maybe I'll line up some squirrels in front of the fire like he did the goats or whatever they are like they do in Argentina.
Argentine chorizo rules over Mexican chorizo.

Sometimes if not all the time I end up going down the rabbit hole looking up stuff.
It takes days to get back out.
This is about the 10th time I've looked up salamanders and infrared burners.

I bought a big bottle of Cholula regular hot sauce.
I compared it to Valentina regular and can't hardly tell the difference.
It is completely different from Chrystal Hot Sauce.
Now I'm not a super taster but now I know why I stopped buying Cholula brand and went to Valentina.
I might keep comparing but the reason I liked Cholula to begin with was the type of peppers and flavor it had over Tabasco.
The Valentina seems to be made with puya chilis and Cholula is made with chili de arbol and piquin.
No idea what the extra hot black label Valentina is made with.
At least to me neither the regular Valentina or the regular Cholula have much heat at all.

This is but one way they use Valentina.
This one's for you @Sue_CT