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philrua

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  1. spero ke qualk1 possa aiutarmi cerco un po' di semini "strani" Larrea tridentata Averrhoa carambola Durio zibethinus L. sellowiana Berg Litchi chinensis Sonn. Macadamia tetraphilla Macadamia integrifolia Bertholletia excelsa L. Carya illinoensis (Wangenh.) K. Koch Hylocereus undatus Selinicereus megalanthus Nephelium lappaceum L. Cyphomandra betacea Send. Tamarindus indica L. Synsepalum Dolcificum (aka Miracle Fruit ) stevia se ne avete fatemi sapere
  2. un semplice sistema x rac i semi quando vedi ke alcuni rametti iniz a seccarsi tagliali e riponili su carta di giornale a finir di seccare bene bene una volta secchi batti il tutto e passa al passino medio fine x separare le impurità dai semini ke dir minuscoli è dir poco
  3. 2 anni li hanno di certo guarda ne ho ancora 2 ma li vorrei tenere x sicurezza se tutto va come deve andare di semi ne avrò con 5 piante te ne invierò no prob
  4. coltivar tabacco è legale in modica quantità se mi semini 4 ettari la cosa è un po' sospetta no....?metti quelle 5-6 piante... all'ora x il tabacco semplici precauzioni niente sole diretto x evitar le scottature come x tutte le piante a foglia larga e pregare il Dio in cui credi xke non ti flagelli con un attacco di parassiti e/o virosi.... io devo solo riuscir a capire come depotenziar il prodotto finito ke il tabacco autoprodotto è 1 bomba
  5. no le bacche devon essere verdi e integre (la bacca fresca è composta da 2 chicchi gemellati x intenderci come i fagioli) la interri tutta e dopo 2 anni potrsti aver la possibilità di rac anke 5 kg di bacche da tostare prova a chiedere se hai dalle tue parti qualke torrefattore generalmente x 1 manciata non dov far storie
  6. Luigi seminati tutti? non è ke ti rimane qualke semino da scambiar ti promeytto se ti interessa ke ti invierò dei semini di Hibiscus Sabdariffa
  7. ne ho io un po' se nn hai fretta e se riesco a far fiorire avrò semi x tutti
  8. poi 1 valangatane trovate qui http://www.pepperfool.com/recipes/hotsauce_idx.html e abinata la salsa ad ogni pietanza http://www.insanechicken.com/recipes/hot-sauce-recipes.html
  9. Classic New Mexican Red Chile Sauce This basic sauce can be used in any recipe calling for a red sauce, either traditional Mexican or New Southwestern versions of beans, tacos, tamales and enchiladas. 10 to 12 dried whole red New Mexican chiles 1 large onion, chopped 3 cloves garlic, chopped 3 cups water Place the chiles on a baking pan and put them in a 250 degree F. oven for about 10 to 15 minutes, or until the chiles smell like they are toasted, taking care not to let them burn. Remove the stems and seeds and crumble them into a saucepan. Add the remaining ingredients, bring to a boil, reduce the heat and simmer for 20 to 30 minutes. Puree the mixture in a blender until smooth and strain if necessary. If the sauce is too thin, place it back on the stove and simmer until it is reduced to the desired consistency. Yield: 2 to 2 ½ cups. Variations: Spices such as cumin, coriander, and Mexican oregano may be added to taste. Some versions of this sauce call for the onion and garlic to be sautéed in lard, or vegetable oil these days, before the chiles and water are added. De Arbol Hot Sauce 2 Cups De Arbol Chiles (I used dried) stems removed 2 1/4 cups Water 3 TBS White Vinegar 3/4 tsp Kosher Salt 1 garlic clove. Soak the chiles in hot water for about 30 minutes. (I usually soak them in the blender and use a glass of water to weight them down). Add the rest of the ingredients and blend. This is fantastic on Beef. Fruited Chili Sauce 30 ripe tomatoes 6 pears, peeled and cored 6 peaches, peeled and pitted 6 large yellow onions, peeled 2 sweet red peppers, seeded 2 tablespoons salt 1 quart cider vinegar 4 cups sugar 2 ounces whole allspice Cut out the stem end of the tomatoes and peel. Cut fruits and vegetables into fine dice and place in a large preserving kettle. Add salt, vinegar, sugar and allspice (tied in a cheesecloth bag). Bring to a boil and cook uncovered over medium heat, stirring occasionally, for 1 1/2 to 2 hours, or until thick. Discard the spice bag and ladle the sauce into hot, sterilized jars. Cover and seal. Makes 9 to 10 pints. Green Zebra Fusion Sauce 2 1/2# Green Zebra Tomatoes 1 cup white wine 2 cayenne chiles 1 Tablespoons garlic crushed 1 cup basil 1 stalk lemon grass 4 Magroot/Kaffir Lime leaves Simmer for 45 minutes, stirring upon occasion. Puree and reheat. I served it over gnocchi and then I quick fried some Chile (Applewood Hab) + bread crumb shrimp and placed them on top. Oh and a couple of large scallops breaded in the Italian bread crumbs and Chile added to the presentation. Homemade Tabasco Sauce 12 Tabasco chiles, * I used cayenne 1 clove garlic, peeled 1/2 cup herbed chili vinegar, ** I used apple cider 1/2 tsp salt 1/2 tsp sugar In a small nonreactive saucepan (I used Visions by Corningware), boil the chiles and garlic in the vinegar until tender. Place in a blender with the salt and sugar and puree. Run through a metal sieve if necessary. Dilute this paste with more vinegar until it is the consistency of rich cream. Pour into a nonreactive saucepan, bring to a boil, then pour into a hot, sterilized bottle to within 1/2 inch of the rim and run a sterilised knife around the inside of the bottle to release air bubbles. Wipe the rim clean and seal with a scalded top. Store in the refrigerator after opening. Homemade Tabasco Style Sauce Because the chiles are not aged in oak barrels for three years, this will be only a rough approximation of the famous McIlhenny product. You will have to grow your own tabasco peppers or substitute dried ones that have been rehydrated. Other small, hot, fresh red chiles can also be substituted for the tabascos. 1 pound fresh red tabasco chiles, chopped 2 cups distilled white vinegar 2 teaspoons salt Combine the chiles and the vinegar in a saucepan and heat. Stir in the salt and simmer for 5 minutes. Remove from the heat, cool, and place in a blender. Puree until smooth and place in a glass jar. Allow to steep for 2 weeks in the refrigerator. Remove, strain the sauce, and adjust the consistency by adding more vinegar if necessary. Kraft-Style Chili Sauce 1 peck ripe tomatoes : 8 quarts 6 green or red bell peppers 6 large white onions 2 cups brown sugar 3 cups cider vinegar 3 Tbsp coarse salt 1 Tbsp black pepper 1 Tbsp allspice 1 tsp ground cloves 1 tsp ground ginger 1 tsp ground cinnamon 1 tsp ground nutmeg 1 tsp celery seed optional ingredients: 1 Tbsp dried hot pepper pods 2 Tbsp dry mustard Wash, peel and quarter the tomatoes. Remove the seeds and membranes from the peppers. Peel the onions, quarter. Put the peppers and onions (and dried hot pepper pods if used) through a food grinder or processor. Combine all ingredients and simmer slowly until very thick, about 3 hours. Stir frequently so bottom does not burn. Add salt if needed. Put sauce in small sterile jars. Seal and process 15 minutes in boiling water bath. Store in a cool dark place. Maw Barkers Pistol Pakin Hot sauce 2 fresh jalapenos 1 large onion 1 whole clove garlic 3 T. Cinnamon 3 T white sugar 1 t. allspice 1 32 oz can crushed tomatoes 1 t salt 1 T oil saute chopped onion, jalapeno and garlic in oil. add tomato and all other ingredients. bring to a boil. lower heat. simmer 20 minutes on low heat pour into glass container. keep in refrigerator. Good for what ails ya!!! New Mexico Green Sauce 1 ea Onion; Large, Finely Chopped 4 ea Poblano Chiles; * 1 ea Jalapeno Chile; ** 1 ea Clove Garlic; Finely Chopped 2 T Vegetable Oil 1/2 c Whipping Cream 1/4 t Salt * Poblano chiles should be roasted, peeled, seeded, and finely chopped. There should be about 1/2 cup. ** Jalapeno Chile should be seeded and finely chopped. Cook onion, chilies, and garlic in oil over medium heat, stirring occasionally, until onion is tender, about 8 minutes. Stir in whipping cream and salt. Piri Piri sauce 3 to 6 Piri Piri chiles 2 gloves of garlic, minced juice of 1 lemon pinch of salt 1 cup of extra virgin olive oil De-stem chiles. Throw everything in a blender and puree. Pour into a glass jar and let steep for at least 24 hours at room temperature. Strain and return to jar. Sauce will keep for one month in the fridge. Quick Chili Sauce 1 (32 to 34 oz.) can crushed tomatoes 1 medium onion, chopped 1/4 cup chopped green pepper 1 clove garlic, minced or pressed 1 small dried hot red pepper 1/4 cup brown sugar, packed 1/2 cup corn syrup (either kind) 1/2 cup cider vinegar 1 Tbsp salt 1/2 tsp. pepper 1/2 tsp. each: cinnamon 1/2 tsp. ground cloves 1/2 tsp. allspice 1/2 tsp. mustard seed If tomatoes are not already crushed, mash thoroughly. Put in Dutch oven. Add onion, green pepper and garlic. Remove seeds from hot pepper; crumble pepper and add to mixture. Add brown sugar, corn syrup, vinegar, salt, pepper and spices. Bring to a boil. Boil rapidly, stirring occasionally, for 30 minutes or until of desired consistency. Sammy Cat's Best Sauce 1 28oz. Tomato Puree 1 28oz. Can Good quality Concetrated Crushed Tomatoes 1 Large White Onion (I find them best in this) 5 Cloves garlic (Roughly Chopped) 1 8oz. Can Tomato Sauce (I like "Del Monte") 1/2 Tsp. Salt 1/2 Tsp. Pepper 1 Tsp Oregano 1/2 Tsp. Basil 1/4 Tsp. Whole Cumin Seeds 3 to 5 Jalapeno Peppers Depending how hot they are roughly chopped 3 Tbsp GOOD!! quality Olive Oil 3 Bay Leaves Quality of Tomatoes and Olive Oil will make a big difference!!!! 1-Heat Good size sauce pan on High Heat until very Hot! 2-Quickly add Olive Oil then chopped garlic, jalapenos, onion and saute. 3-Add salt, pepper, and whole cumin seeds--leave flame on high saute until onions are brown--not burnt!!! 4-Add Crushed Tomatoes, Puree, and Tomato Sauce and a little water to get excess out of cans. 5-Add Bay leaves, Oregano, Basil, a little more black pepper. 6-Keep stirring constantly and when sauce starts to bubble lower flame to smallest flame possible (very important!) 7-Cover and stir every 20 minutes for about 1hour and a half. When done just try on plain pasta or rice. Doesn't get better than this !!!!!!! Slow Burn 2 lbs chocolate scotch bonnets (substitute any habs or SBs...) 20 smoked chocolate scotch bonnets (substitute chipotles...) 3 cups lime juice (from +/- 20 limes) 1 cup rum 1 cup apple cider vinegar 6 medium onions chopped 25 cloves garlic minced 1 mango chopped olice oil Ventilate your working area very well. Put on rubber gloves. 1) Juice the limes 2) Chop onions, garlic, mango. 3) Remove stems and cut habaneros in half. Discard any peppers with black fungus. Remove some of the seeds but don't go crazy. Chop peppers well in food processor or with knife. 4) Saute onions for five minutes in olive oil, add garlic for 30 seconds. 5) Add liquids and bring to boil. 6) Mix in peppers, cover and cook for 7 minutes 7) Let cool without opening for 15-20 minutes 8) Mix in blender just long enough to make sauce homogenous 9) Refrigerate for three months to one year and transfer to 5 oz hot sauce bottles Note1: To make "Dog's Bollocks," eliminate the smoked peppers and substitute 1 cup lime juice for the rum. "Furnace Fuel" is the same as Dog's Bollocks using red habaneros and eliminating the mango. Note2: If you live in NYC, you can get the chocolate habs at the Union Square farmers market on Wednesdays in the late summer and fall. W.C.'s Green Chile Sauce This recipe dates to 1976, when W.C. created it for his first restaurant, the Morning Glory Cafe. It is meatless and dairy less, but "designed for a meat-eater's taste," according to W.C. It is easily frozen or canned. 6 cups chopped hot New Mexican green chile 1 clove garlic, minced 1 medium onion, coarsely chopped 1/8 teaspoon ground coriander 1/2 tablespoon red chile powder 1/2 teaspoon white pepper 1/2 teaspoon cumin powder 1 tablespoon salt 10 cups water 2 tablespoons cornstarch 1 1/2 cups water In a large pan, combine the green chile, garlic, onion, coriander, red chile powder, white pepper, cumin, salt, and water. Bring to a boil and boil, uncovered, for 1 hour. In a small bowl, combine the cornstarch and water and mix thoroughly. Add to the chile mixture and cook until the mixture clears, about 20 minutes. Yield: About 12 cups
  10. Chuck's Chipotle Sauce This chipotle sauce is a version of coauthor Chuck's best-selling brown hot sauce, Smokey Chipotle® Hot Sauce, manufactured by Sauces & Salsas, Ltd. under the Montezuma® brand. A tasty way to reconstitute dried chipotle chiles is to place them in a bowl and cover them with cider vinegar. After several days, the chiles will be reconstituted and will be plump. 12 dried chipotle chiles, stems removed, reconstituted as above or soaked in hot water for 1 hour 1 medium white onion, sliced 3 cloves garlic, sliced 3 cups water 1/4 cup cider vinegar 1/4 cup tomato sauce Salt to taste 2 cups white distilled vinegar (more or less, depending on the thickness of the sauce you desire) Combine all the ingredients except the 2 cups of distilled vinegar in a saucepan, cover, and simmer over low heat until the sauce is reduced to about 1 1/2 cups. Puree the mixture in a food processor or a blender until a paste-like, seeded mixture is achieved. Combine the paste and the vinegar in a bowl and stir well. Strain through a sieve to remove the seeds and discard the solids
  11. Chipotle Sauce 2 ea Chipotle Chiles; * 2 ea Bacon; Slices, Finely Cut Up 1/4 c Onion; Finely Chopped 3 c Tomatoes; Finely Chopped 1 c Beef Broth 1/4 c Carrot; Finely Chopped 1/4 c Celery; Finely Chopped 1/4 c Fresh Cilantro; Snipped 1/2 t Salt 1/4 t Pepper * You can make this sauce as hot as you want by adding up to a total of 4 dried Chipotle chiles. Cover chilies with warm water. Let stand until softened, about 1 hour. Drain and finely chop. Cook and stir bacon and onion in a 2-quart saucepan until bacon is crisp; stir in chilies and remaining ingredients.
  12. Chili Sauce 1 2 1/2-inch cinnamon stick 3/4 tsp. whole clove 5 lb. tomatoes, peeled and cut into chunks (10 c.) 1 1/2 cup finely chopped celery 1 cup finely chopped onion 1 cup finely chopped pepper 1 1/2 cup cider vinegar 1 cup firmly packed brown sugar 1/2 cup light corn syrup 3 tsp. salt 2 1/2 tsp. dry mustard 1/4 tsp. chili powder Tie spices into cheesecloth and set aside. In 5-quart non-corrosive pot, place tomatoes. Stir often, cook over medium-high heat until tomatoes are soft and almost completely covered with liquid (about 20 minutes). Stir in celery, onion and pepper. Bring to boil, stir, boil gently about 7 1/2 minutes. Stir in vinegar, sugar, corn syrup, salt, mustard and spice bag. Bring to boil. Stir often. Boil again 1 1/2 minutes. Stir in chili powder. Stir often. Simmer 30 minutes or until as thick as you like. Remove bag. At once ladle into clean hot 1/2-pint jars, leaving 1/2-inch headspace. Process 15 minutes. Cool on wire rack. Yields 4 to 5 (1/2 pint) jars. Chili Sauce 2 7 cup peeled, chopped, ripe tomatoes (about 12 medium-sized) 3 large onions, chopped 3 large green peppers, chopped 1 Tbsp salt 1 cup sugar 1 cup light corn syrup 2 cup vinegar 2 tsp. whole cloves 2 tsp. whole allspice 1/2 tsp. crushed red pepper (or 2 large chopped jalapeno peppers) 3 sticks cinnamon, broken Put spices in a bag or tea egg. Bring mixture to a boil in a large heavy pan. Push spice bag into tomatoes. Cook on medium heat for 1 hour. Stir a little. Lift out large pieces with a slotted spoon and mix in a blender or by hand. Return to pot and cook on low heat until it is as thick as you like it (1 to 2 hours). Makes 8 pints. Good with meat, fish, eggs, potatoes or almost anything else. Optional Spices: 1 bay leaf, 1/2 teaspoon oregano and 1 chopped clove of garlic. Chili Sauce 3 When you are topping a hot dog or hamburger with chili sauce, it is vital that the consistency be uniform - no meat chunks allowed - and it is traditional among the nations hot dog chefs that the beef be nearly pulverized. If you cannot grind your own, see if you can have a butcher make an extra-fine grind for this recipe. 2 garlic cloves, minced 1/2 cup finely chopped onion 2 tablespoons vegetable oil 1 pound lean ground beef 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 tablespoon yellow mustard 1 tablespoon vinegar 1 teaspoon Worcestershire sauce 1/2 teaspoon Tabasco, or to taste 1/4 cup ketchup 1/2 to 1 cup tomato juice In a large heavy skillet cook garlic and onion in oil over moderate heat, stirring, until onion is softened. Add beef and cook, stirring and breaking up any lumps with a fork, until cooked through. Drain off any excess fat if desired. Add remaining ingredients, adding just enough juice to create a 'spoonably' loose but not soupy mixture. Simmer sauce, stirring occasionally, 10 minutes. Makes enough sauce to top 6 hot dogs.
  13. Chile Piquin Sauce 1 Oz. Dried chile piquin 1/4 tsp. cumin 1/4 cup oil 8 Oz. Tomato sauce 1/2 tsp. chopped, fresh garlic Instructions: Heat oil until hot and remove from heat. Pour the chiles into the oil and fry for 2 minutes. Remove chiles from oil and drain on a paper towel. Put chiles, tomato sauce, cumin, and garlic in a blender and puree, adding salt to taste.
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