<![CDATA[XDTalk Forums - Your XD/XD(m) Information Source! - Cooking & Recipes]]> http://www.xdtalk.com/forums/ A section dedicated to everything food, drink, cooking and recipe related. en Sun, 19 May 2013 02:38:20 GMT vBulletin 5 http://img.xdtalk.com/forums/images/styles/xd/misc/rss.jpg <![CDATA[XDTalk Forums - Your XD/XD(m) Information Source! - Cooking & Recipes]]> http://www.xdtalk.com/forums/ Chili Pepper Endorphin Experience http://www.xdtalk.com/forums/cooking-recipes/234770-chili-pepper-endorphin-experience.html Sun, 28 Apr 2013 22:51:57 GMT I used to eat spicy food daily. "Phrik ki nu" thai chilis, Habanero red savinas and orange, you get the idea. its been a few years for me with the most spicy I have eaten are crushed red and common commercial sauces sri racha. maybe a hot dish in a restaurant.

yesterday I attacked a bottle of El Yucateco pretty vigorously on some steak tacos. I used to eat it like kids eat ketchup. within 5 minutes of eating the last one, I suddenly felt this beautiful wave of euphoria that lasted for probably better than an hour.

it was amazing. I don't recall getting that feeling from spicy food before, let alone a sauce.

you guys ever get this feeling?







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El Yucateco Chile Habanero Hot Sauce, 8 oz.

by 4.8 out of 5 stars See all reviews (24 customer reviews)
Price: $1.69


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  • Extra hot habanero chile hot sauce with tomatoes and spices
  • It is made with fresh red habanero peppers, tomato, select spices and seasonings
  • Its thickness and texture allows it to be savored by the most demanding palate


from $1.69 ]]> Bonehead http://www.xdtalk.com/forums/cooking-recipes/234770-chili-pepper-endorphin-experience.html Apple Pie Moonshine Recipe http://www.xdtalk.com/forums/cooking-recipes/234507-apple-pie-moonshine-recipe.html Thu, 25 Apr 2013 16:51:02 GMT 1/2 gallon of apple juice 1/2 gallon of apple cider 3/4 cup white sugar 1 1/4 cups of brown sugar 4 cinnamon sticks 1/2 liter of 190 Proof Grain... 1/2 gallon of apple juice
1/2 gallon of apple cider
3/4 cup white sugar
1 1/4 cups of brown sugar
4 cinnamon sticks
1/2 liter of 190 Proof Grain Alcohol, Everclear or equivalent.

To get started, you need a large boiling pot. Add into this pot the apple juice, apple cider, the white and brown sugar, and the whole fresh cinnamon sticks. Bring these contents to a boil, then remove the pot from the stove and let it cool down to room temperature. Once at room temperature, gradually stir in the 190 proof grain alcohol. What you don’t consume in one sitting, you can bottle for later use. Store it in sterile Mason jars, place one cinnamon stick in each jar, and then store them in a cool dark dry place. After a couple of weeks your Apple Pie Moonshine will taste even better. This batch will make about 4 1/2 quarts. ]]> USMCBill http://www.xdtalk.com/forums/cooking-recipes/234507-apple-pie-moonshine-recipe.html Beef Mushroom Barley Soup http://www.xdtalk.com/forums/cooking-recipes/234048-beef-mushroom-barley-soup.html Fri, 19 Apr 2013 15:21:13 GMT Made it this week... came out outstanding!

2 lbs chuck, trimmed and cut into 1/2" cubes
2-3 medium onions, chopped
4 stalks celery, chopped
4 large or 6 medium carrots, peeled, then chopped or sliced
8 oz portabella mushrooms, sliced
1 cup medium barley, uncooked
8 cups beef stock (I use Swanson's Beef Broth)
Olive oil
Lawry's Seasoning
Old Bay seasoning
Salt, pepper

Large soup pot

Season beef cubes liberally with the Lawry's and Old Bay.
Heat the soup pot over medium-hot heat, then add olive oil.
When sizzling hot, add beef cubes, stirring until browned.
Add the onion, celery and carrot to the beef, let cook for a few minutes.
Add the sliced mushrooms and let cook a few more minutes.
Add the beef broth, bring to a boil, reduce heat to simmer and cook about 45 minutes.
Add the barley, and continue to simmer at least another hour (longer preferred), stirring occasionally.
Adjust salt and pepper to taste toward end of cooking.

Two hints:
The proportion of barley to liquid is key... don't exceed an ounce (dry measure) of barley for each cup of broth, otherwise the soup will turn into more of a barley stew. That's why one cup (8 oz) barley to 8 cups of broth.

Second trick is to let the soup cool completely after it is finished cooking, then refrigerate overnight, re-heat and eat on the second day. Sitting overnight lets the flavors meld & develop... definitely tastes better the second day!


ETA: Third hint.
There are two types of barley usually found in the store, "quick' barley and 'medium' barley. Kind of like the difference between minute rice and regular rice. The medium barley takes longer to cook and is what you want to use for soups. If you only have the 'quick' go ahead and use it... just watch so it doesn't turn to mush if overcooked. ]]> jmichna http://www.xdtalk.com/forums/cooking-recipes/234048-beef-mushroom-barley-soup.html