The Thai chili is about what I am comfortable with, so maybe just remove the seeds from the habanero and start with adding half of one chopped up?

Though you won't be able to do this next week, if you want to grow something in the future, to get a good habanero flavor, but even less heat than a poblano, you want to try Aji Dulce. In recent years it has gotten much more available, and much earlier than it was back in the 90s, when I first tried it. Other "no heat habaneros", like Habanada, don't have the flavor, in my experience. I have an Aji Dulce this year, after skipping a year, with a lot dried and frozen, from the year before.

Thanks, Pepperhead, I am not really looking for no heat, just about same level I might get from a whole chopped Thai pepper with seeds.

This should increase the population even more in Bastrop causing HEB to be even more overcrowded.
FIRST LOOK: State-of-the-art Texas studio 'redefines Hollywood' https://www.mysanantonio.com/entertainm ... 576631.php

It had to happen sooner or later.
I remember when there was only one Chuy's in the land.
The original on Barton springs road in Austin.
Right after it opened my wife and I would treat ourselves to this place for Tex Mex food.
Since that one humble beginning there's a Chuy's restaurant all over the place.
101 locations in 15 states.
But they just got bought even though they've been public for a few years.
I remember when the Bush girls got caught underage drinking there and put the place on the map.

https://en.m.wikipedia.org/wiki/Chuy%27 ... s%2C%20Inc.

Will the real American please stand up.
I've been hearing all manner of things about American cheese on YouTube from different people I follow.
I'm thinking hog wash they're just being fancy.
Then I started my own investigation.
Looking at laws about food labeling and so on.
Well I'll be, some time ago they made people like Kraft change the labels in their American cheese.
It can no longer say American cheese it just says American.
Small print say cheese product.
Cheese product is not cheese.
There seems to be a rule about how much cheese can be in it and still call it cheese..
It gets complicated but there is a difference.
The deli American cheese is better.
I have never bought it before today.
I bought a pound cut on the #5 setting.
Nice and thick.

worth1 wrote: ↑Sun Jul 21, 2024 5:00 pm Will the real American please stand up.
It can no longer say American cheese it just says American.
Small print say cheese product.
Cheese product is not cheese.

Jeepers @worth1, we (the WESconsin royal WE) may have to confer Honorary WESconsinite upon you's!

There's a distinct, legal, and for the good cryin' out loud, ethical definition of Cheese, which I might add, is Milk's Leap Toward Immortality!

That's why the FAKERS are required to disclose Cheese Product, or Cheese Food in their product descriptions.

To paraphrase Judge Smails (Ted Knight in Caddyshack) "Some Cheeses Just DON'T BELONG!"

If you's ever see any such thing on a product you's intend to purchase, The Gotch humbly recommends setting it back down and looking for something which says REAL WESconsin Cheese https://www.wisconsincheese.com/our-cheese

The Gotch

Cornelius_Gotchberg wrote: ↑Sun Jul 21, 2024 6:08 pm

worth1 wrote: ↑Sun Jul 21, 2024 5:00 pm Will the real American please stand up.
It can no longer say American cheese it just says American.
Small print say cheese product.
Cheese product is not cheese.

Jeepers @worth1, we (the WESconsin royal WE) may have to confer Honorary WESconsinite upon you's!

There's a distinct, legal, and for the good cryin' out loud, ethical definition of Cheese, which I might add, is Milk's Leap Toward Immortality!

That's why the FAKERS are required to disclose Cheese Product, or Cheese Food in their product descriptions.

To paraphrase Judge Smails (Ted Knight in Caddyshack) "Some Cheeses Just DON'T BELONG!"

If you's ever see any such thing on a product you's intend to purchase, The Gotch humbly recommends setting it back down and looking for something which says REAL WESconsin Cheese https://www.wisconsincheese.com/our-cheese

The Gotch

It was a long and dreadful battle with my late wife about said products bless her heart.

She insisted that the low calorie fake food products without animal fat was more healthy.
She bought into it hook line and sinker.

To be totally honest it was a nightmare to live around.
But that's all in the past.
I try to find the best I can and afford that is as natural as I can get it with a little common sense added in.

Go big or go home.
HEB building 2 story grocery store.
What we know about H-E-B's massive projects in Central Texas https://www.mysanantonio.com/business/a ... 593637.php

worth1 wrote: ↑Sat Jul 27, 2024 6:15 pm Go big or go home.
HEB building 2 story grocery store.
What we know about H-E-B's massive projects in Central Texas https://www.mysanantonio.com/business/a ... 593637.php

Jeff is our local HEB store manager. I know and talk to Jeff pretty much every time I go to HEB. He pleaded with upper management to build a bigger store in my town from day one. HEB eventually added on to ours. Jeff has a good demeanor for a manager. Walks the store, talks to employees, talks customers. Not a hyper guy that yells at folks. Listens, offers solutions, encourages folks with positive energy and ideas.

HEB isn’t perfect. By and large, they get some good people working there. There’s been some turnover at our store. Some familiar faces are gone. Some remain. Oliver from Bahrain is still there, speaking the king’s English always and looking like he’s from Kent or someplace. He’s some sort of subordinate manager. Ken is the wine and beer guy. He’s a 20 year retired veteran from Apple in Austin. Too smart and accomplished for his position, but wanted something to do, that’s the story and I’m buying it. He travels the world and has a generous time off deal. Analyn Is from the Philippines and I think wishes to return. I think one of the produce guys is a serial killer.

In the disguising price increases thread rice flour was talked about.
I came on and made rice flour with my burr mill coffee grinder.
That cleaned it out of the spice and hot pepper flavors.
Then I got the idea of putting it back in service to grind my own coffee again.
So that's what it's doing and will continue to do.
I'm able to have different flavors of which I like.
Texas pecan and hazelnut are but a few.
I still have my whirlybird coffee grinder for spices.
Both brands are Cuisinart and I've had them for years.

I finally got the raisins and the rum at the same time for rum raisin ice cream.
The rum of choice is one I've never had before.
Ron Bacardi Black.
It's pretty flavorful on it own.
To test it out to make sure it's safe I'm having a Cuba Libre AKA Rum and Coke.
I got plenty for soaking two big containers of raisins and testing.
I also got a big bottle of Evan Williams 100 proof for possible experiments in cooking.
I mean if rum raisin ice cream is good a good Kentucky bourbon raisin ice cream should be good too.
Haagen Dazs claims they soak the raisins for 42 days.
I've got a long waiting period.

This looks good.
He moved from Argentina to the Texas hill country.

That did look good @worth1, and pretty funny too.

I've taken up the habit of drinking grog instead of rum and coke.
It's probably better for you if there is such a thing.
Dark rum.
Water.
Steen's cane syrup.
Mix add ice.
It basically tastes like a rum and coke.
There are many recipes for grog it's not just water and rum.

It's been almost 30 days since I started soaking the raisins.
They're already fat and plump.
I'm going to mix some with Bluebell butter pecan ice cream.

Love butter pecan myself.

My Mom coincidentally got a hankering for rum raisin icecream this summer, and made and served at a get-together with out of town friends. I think she only soaked hers overnight though!
Don't think I've had this since the 1970's.

I got a hankering for another grilled cheese sandwich.
This time it has chopped ham slices in it to.