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**** ok.. its Flavor time... *****
- Thread starter ChefWide
- Start date
ChefWide said:My dear, the pleasures are all mine...
Oh, suckin' back some 1963 Warres Port right now... feeling just fiiiiine...
I'm Jealous!
J
jenscats5
Guest
Found some Jalapeno Mustard at WalMart the other day -- 0 cals..... YUM!!
Mustards RULE...jenscats5 said:
great stuff... you can really dress up plain mustards REALLY easily...
Jen, take some dry porcini powder and just stir it into some grainy grey poupon... let is sit for a few days, stir it up again and you have the most intense wild mushroom mustard EVER... put that ZERO calorie masterpiece on some beef?!?! OMG... multiple!
J
jenscats5
Guest
ChefWide said:
Oooooooooooooooooohhhhhhhhh!!!!!
Mustard + garlic + Pepper ---> Rubbed on a pork loin =
starshipwarrior
New member
Ok here is the question -
How about Bell Peppers - I have a reciept using 3 kinds (red orange yellow )
with olive oil and a red peppers etc (if any one is interested I will post the whole thing
My concern is - What do the red peppers contain - ? fat? etc
the dish is great with meats or stand alone - i have used top sirloin steak as filler (stuffed peppers )
so what can you tell me about bell peppers
Thank you
How about Bell Peppers - I have a reciept using 3 kinds (red orange yellow )
with olive oil and a red peppers etc (if any one is interested I will post the whole thing
My concern is - What do the red peppers contain - ? fat? etc
the dish is great with meats or stand alone - i have used top sirloin steak as filler (stuffed peppers )
so what can you tell me about bell peppers
Thank you
