Quote from: JennyBear on October 23, 2017, 10:22:20 AM
    Or, you could teach him the basics. That way he can take care of himself, and someday not scare off a possible S/O with terrible culinary skills. You don't have to be cruel about it, just tell him you have some pointers to make it better. My son used to epically fail, couldn't even make Ramen without burning it. Now he's at least got the basics.
I have taught him a few things but you're right, I do need to teach him more. Lol
HUGS!

My sister does that sort of thing as well. I've tried to teach her, and have succeeded on a few points, but she is stubborn. She won't even follow recipes, she'll just start throwing stuff together without any clue what it even does.

Quote from: p on October 23, 2017, 11:47:35 AM
LOL girl that sounds a damn mess!!! My little brother used to do stuff like this, too, but he actually got really into cooking and now is a wonderful cook--there is hope for your brother yet! I'm sorry you had to eat that undercooked rice--that is the WORST. You're a good sport for not crushing his self-confidence.

Yeah, I just couldn't hurt his feelings like that. Plus he was trying to be sweet since he knows I totally love stir-fry.  He's gotten a little better at cooking than he was. Once he boiled spaghetti until it actually disentigated and there was just a pot of starchy gooey water. He was waiting for the noodles to absorb the water like rice does. That one I totally had to laugh at.

Quote from: Julia1996 on October 23, 2017, 12:03:45 PM
Yeah, I just couldn't hurt his feelings like that. Plus he was trying to be sweet since he knows I totally love stir-fry.  He's gotten a little better at cooking than he was. Once he boiled spaghetti until it actually disentigated and there was just a pot of starchy gooey water. He was waiting for the noodles to absorb the water like rice does. That one I totally had to laugh at.

    OMG I bet you did. I literally laughed out loud reading it. That only works (waiting for rice like absorption) if you add just enough water to barely submerge the noodles. Hard to do with longer noodles like spaghetti. I prefer my macaroni a little waterlogged, it's bigger, softer, and more filling. The softness helps with my hypersensitivity issues. But I only make it that way if I'm the only one eating it.

HUGS!

The pasta story--I am DEAD!    You have your work cut out for you

Thai Red curry, chicken sweet pepper  and runner beans (last of my mums home grown) with rice and a nan bread

Yum Davina! I love curry--that reminds me that I have some green curry paste lying around that needs to get used up. Guess it's green curry for dinner!

Tonight I'm having my most frequent main meal, four slices of wholewheat toast around two slices of mature cheddar cheese.  Has to be mature to be tasted through the toast.  Also having a glass of tropical fruit juice.  Plain but pretty healthy, I think.  If only I could stick to that.

Pot roast


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    Having one of my 6 Bean Chili Batches, (described a few pages ago.) 2 hrs prep time, 8 hrs in the crock pot. Wife was eating, (she has Crohns) so only heat level 1.5 .

    Flavor Profile (Peppers and Onions): 1 Anaheim, 1 Poblano, 2 Yellow Onions, 1 Red Onion, 3 Habaneros, 5 Serranos, 10 Jalepenos, 10 Mini Sweet Peppers, 2 Tablespoons of Cayenne Powder, 1 lb (16 oz) of Chili Powder, 2/3 cup of Minced Garlic


    Pepper and Onion Mash (Minced and Pureed)


    Four lbs of Meat Used: 3 lbs of Ground Beef, 1.2 lbs of Mild Italian Sausage, Sauteed with Steak Seasoning (2 Tablespoons), Onion, Garlic, and Chili Powder (2 Tablespoons) in Olive Oil, Worcestershire, and Aged Balsamic Vinegar


    Beans Used: 3  12 oz cans of Pinto Beans, 3  12 oz cans of Black Beans, 2  12 oz cans of Northern/Great White Beans, 1   12 oz Can of Canelli Beans, 1  12 oz Can of Light Red Kidneys, 1  12 oz Can of Navy Beans, 1  12 oz Can of Creamed Corn

    Final Product Served alongside several varieties of hot sauce (My bowl had Habanero and Ghost Chili extract sauce) with shredded Cheddar Jack Cheese, Thick enough to eat with a Fork


HUGS!

That sounds so good. I love chili and I love spicy food!  Sadly I live with two spice wimps so I cant make really spicy food.

Quote from: Julia1996 on October 27, 2017, 07:57:35 AM
That sounds so good. I love chili and I love spicy food!  Sadly I live with two spice wimps so I cant make really spicy food.

   I can't make it any spicier than this if the wife is eating. She has Crohns disease, so even this low of a heat level caused her abdominal pain, but in her words: "God dammit, I both love and hate you right now. I am sooo gonna pay for it, but dear god is it worth it." I had to add 3 Tbsp of ghost chili and habanero hot sauce to my bowls.

HUGS!

I had chilli, followed by air freshener!

Quote from: Julia1996 on October 27, 2017, 07:57:35 AM
That sounds so good. I love chili and I love spicy food!  Sadly I live with two spice wimps so I cant make really spicy food.

I like spicy food too but I literally bit off more than I could chew when I once bought a fruiting chili plant.  I plucked off a nice ripe, red little chili and bit into it.  It felt like it was corroding my mouth, and water didn't seem to help.  My mouth didn't recover for at least a day, so perhaps I am really a spice wimp too.

Tonight I'll have mature cheddar cheese on toasted wholewheat bread again.  Why?  Well, for one thing I like it but also ...

Mother Teresa arrived in Heaven, where God himself welcomed her and invited her to dine with Him.  While He prepared their supper, Mother Teresa looked down from Heaven into Hell.  Millions of lost souls were feasting on every kind of meat and drinking fine wines.  When God brought their dinner to the table, Mother Teresa was surprised to see that it was just bread and cheese.

"Those damned souls are feasting on fine foods and wine while I, having led a good life, am going to eat bread and cheese" said Mother Teresa.  "I'm not complaining but I don't understand."

God shrugged sadly and replied "It doesn't pay to cook for two".

It doesn't pay to cook for one, either.
Ah ye olde jokes are ye beste.

I'm making fried chicken , mashed potatoes , gravy and biscuits. I got some butter milk for the biscuits earlier today. I'm always yelling at my brother for drinking out of the milk carton. He grabbed the buttermilk and I said " no, don't drink that". Being the smart ass he sometimes is, he shot me a bird and took a huge gulp. The look on his face was priceless!  I really thought he was going to yarf. I think I hurt myself laughing so hard. There is nothing more enjoyable for me than when someone acts like a dick and it totally backfires on them. Lol

Quote from: MaryT on October 27, 2017, 04:29:49 PM
I like spicy food too but I literally bit off more than I could chew when I once bought a fruiting chili plant.  I plucked off a nice ripe, red little chili and bit into it.  It felt like it was corroding my mouth, and water didn't seem to help.  My mouth didn't recover for at least a day, so perhaps I am really a spice wimp too.

    Then again, maybe not. Do you have any idea exactly what breed of chili it was. Chilies range from around 1000 Scoville (Jalapenos are 2000-7000) to over 2 million (the Carolina Reaper.) While I grew up in a Mexican household eating my Grandmas Jalapenos, Serranos and Habaneros off the vine, I won't go any hotter unless its mixed in a dish. I ate a Ghost chili (Bhut Jolokia/Naga Jolokia) once, and have eating a Reaper on my bucket list, but otherwise, I'm not up for that much burn on the way in or the way out. Ghost chilies up through the Reaper can actually leave blisters. Nagas look very similar to standard run of the mill chilies, but heat wise are in between Habaneros and Ghost chilies. If the pepper you ate was into 6 figures or more on the Scoville scale, then you definitely aren't a spice wimp for the reaction.

HUGS!

Quote from: MaryT on October 27, 2017, 04:29:49 PM
I like spicy food too but I literally bit off more than I could chew when I once bought a fruiting chili plant.  I plucked off a nice ripe, red little chili and bit into it.  It felt like it was corroding my mouth, and water didn't seem to help.  My mouth didn't recover for at least a day, so perhaps I am really a spice wimp too.

For future reference, if you need to put out the flame from something hot, take a mouth full of milk and swish it around in your mouth. Milk contains casein which binds the capsaicin so it can be washed out of your mouth. The way they measured the hotness of something is by how many drops of milk it takes to neutralize the heat of something hot.

Quote from: JennyBear on October 27, 2017, 07:02:27 PM
    Then again, maybe not. Do you have any idea exactly what breed of chili it was. Chilies range from around 1000 Scoville (Jalapenos are 2000-7000) to over 2 million (the Carolina Reaper.) While I grew up in a Mexican household eating my Grandmas Jalapenos, Serranos and Habaneros off the vine, I won't go any hotter unless its mixed in a dish. I ate a Ghost chili (Bhut Jolokia/Naga Jolokia) once, and have eating a Reaper on my bucket list, but otherwise, I'm not up for that much burn on the way in or the way out. Ghost chilies up through the Reaper can actually leave blisters. Nagas look very similar to standard run of the mill chilies, but heat wise are in between Habaneros and Ghost chilies. If the pepper you ate was into 6 figures or more on the Scoville scale, then you definitely aren't a spice wimp for the reaction.

HUGS!

It was a Cayenne pepper.  I just Googled it and it is no more than 50 000 on the Scoville scale and regarded as "fairly mild".

I did swallow it, as I was with people and didn't want to spit it out.

Actually, it could have been a peri peri chili (African birdseye chili), which looks similar to me, and I was in South Africa at the time.  If so, it might have been up to 175 000 on the scale.  I can't know for sure now, though.

Quote from: Dena on October 27, 2017, 07:17:47 PM
For future reference, if you need to put out the flame from something hot, take a mouth full of milk and swish it around in your mouth. Milk contains casein which binds the capsaicin so it can be washed out of your mouth. The way they measured the hotness of something is by how many drops of milk it takes to neutralize the heat of something hot.

Thanks, I'll remember that.

  I stopped at Burger King on the way home from the mall. It was a mistake.

Quote from: MaryT on October 27, 2017, 07:25:07 PM
It was a Cayenne pepper.  I just Googled it and it is no more than 50 000 on the Scoville scale and regarded as "fairly mild".

I did swallow it, as I was with people and didn't want to spit it out.

Actually, it could have been a peri peri chili (African birdseye chili), which looks similar to me, and I was in South Africa at the time.  If so, it might have been up to 175 000 on the scale.  I can't know for sure now, though.

Thanks, I'll remember that.

    Yeah, Cayennes average closer to 7500, but in rare cases get close to 50k. They're the main ingredient in Tobasco and other common hot sauces. Sounds more like it was the Peri Peri from your reaction.

    While inherently basic on a Ph test, capsaicin acts more like an acid. It is neutralized by buffer bases much faster than if you use a mild acid (like beer or soda.) Cheese, bread, milk, and other dairy products drastically reduce the perceived heat. I won't touch peppers in the 6 or 7 figures on the Scoville without some dairy handy. Just make sure its not Habanero cheddar. LOL

HUGS!