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  • bluecat's Avatar
    46 Minutes Ago
    Excellent, I'm going to try this for my friend. Cilantro has the most bitter taste for me. I can detect the smallest sliver in salsa or soup.
    315 replies | 20728 view(s)
  • DParker's Avatar
    1 Hour Ago
    There are a lot if variations on the basic theme, and the best ones involve roasting whole ears of corn, cutting the kernals off and then boiling the cobs to make a corn stock. But I didn't feel like venturing out and trying to find halfway decent frozen ears of corn, so just did the bestI could with what I had on hand: - 40 oz canned sweet corn (generally 1 lg & 1 small can) - 2 lg poblanos, or 3-4 smaller ones - 1 medium white onion - 2 cloves of garlic - 1 tbsp olive oil (or butter, or whatever you like for sauteing) - 1 cup heavy cream - 1/2 lb skinless roasted chicken - 2-3 cups chicken stock - 2 tsp smoked paprika - 1 tsp cumin - salt and pepper to taste 1) Roast the poblanos, let cool then remove the charred skin. I assume you know how to roast peppers, so I won't bore you with the details. 2) Heat the oil in your soup pot over medium heat. 3) While the oil is heating, dice the onion and mince the garlic. 4) Saute the onion, stirring frequently until transluscent (~5 minutes.) 5) Add the garlic and stir for another 30 seconds or so. 6) Open the canned corn and separate the kernels from the water, saving the water. That's going to be the basis for your lazy man's instant corn stock. 7) Add the corn kernels to the pot and cook for about 5 minutes, stirring occasionally. 8) While the kernels are heating up, deseed and chop your roasted poblanos and add to the pot. 9) The water from the cans of corn likely comes to somewhere between 2-3 cups in volume. Add enough chicken stock to bring the total to 5 cups and add it all to the pot. 10) Add the spices and stir to combine. 11) Simmer the mixture for 30 minutes. 12) While the simmering is going on, shred the chicken meat. If it doesn't lend itself to shredding, chop it into small bite-sized pieces. 13) After the 30 minute simmer puree the soup until fairly smooth using either an immersion blender (easiest) or a conventional blender (smoother results, though you'll have to do this in a couple of batches unless you've scaled the recipe down a bit.) 14) Return the soup to the pot (if you used a blender) and add the chicken and heavy cream. Stir to combine and let heat through for about 5-10 minutes. 15) Fill up a bowl, grab your big-assed soup spoon, put on a good movie and enjoy. I was lucky enough to be born without the gene that makes cilantro taste like soap (or with the gene that prevents it from tasting that way...I'm not sure which is the case).
    315 replies | 20728 view(s)
  • bluecat's Avatar
    2 Hours Ago
    bluecat replied to a thread Saddle Hunting in Bowhunting
    Well, well well, congratulations soldier. Is this what Madame Sophie predicted?
    7 replies | 84 view(s)
  • bluecat's Avatar
    2 Hours Ago
    ..well my friend says it must be pretty damn good then. <span style = 'text-decoration: line-through'>I'm</span> he's wanting that corn chowder recipe too. Why do people eat cilantro? Same friend was asking.
    315 replies | 20728 view(s)
  • luv2bowhunt's Avatar
    3 Hours Ago
    luv2bowhunt replied to a thread Saddle Hunting in Bowhunting
    Really I don't follow you on this at all. Tethrd is coming out with the Tethrd One sticks, 18" long, weigh less than a lb. each. Timber Ninja has a 20" stick you can get with a built in aider, weighs 1.2 lbs. With the Tethrd stick I could also use my Knaider, that will eliminate a stick completely, probably only need 4 to get to 20 feet. You can also get a small lightweight platform that weighs less than 2 lbs. You can make this as lightweight as you need to. If you don't want to move around, but want to keep going to your same old tired stands just do it, we don't need you in the saddle hunting community. :grin:
    7 replies | 84 view(s)
  • luv2bowhunt's Avatar
    4 Hours Ago
    luv2bowhunt replied to a thread Saddle Hunting in Bowhunting
    My first buck from the saddle. I ignored everything you told me to do, that was the key to my success. :ach: I used a saddle, I scouted during the season and moved to where the fresh sign was, and I was only 18 ft. up the tree. Remember kids, you can't believe everything you read on the internet. :-)
    7 replies | 84 view(s)
  • Swamp Fox's Avatar
    12 Hours Ago
    LOL ... :beer:
    4 replies | 27 view(s)
  • DParker's Avatar
    12 Hours Ago
    Pro tip: Like most other capsicum, poblanos develop more heat if you leave them to begin ripening before you pick them...like I did. This soup has some kick. ETA: It's better than it looks
    315 replies | 20728 view(s)
  • DParker's Avatar
    12 Hours Ago
    Pre-med...pre-law...
    4 replies | 27 view(s)
  • Swamp Fox's Avatar
    13 Hours Ago
    No pics, please. I've hardly eaten all day. I might have a Red's Burrito here in a minute...
    315 replies | 20728 view(s)
  • Swamp Fox's Avatar
    13 Hours Ago
    Red stag...Texas spike... What's the difference? :p Especially when it comes to haggis. LOL Congrats to your son. One of these days when you're feeling perky, give us the rundown on why you chose that bulllet. :grin::cool:
    4 replies | 27 view(s)
  • DParker's Avatar
    15 Hours Ago
    Ask him if he's interested in the roasted poblano, corn and chicken cream soup I'm making right now.
    315 replies | 20728 view(s)
  • bluecat's Avatar
    19 Hours Ago
    I just spoke to my friend and he said thanks.
    315 replies | 20728 view(s)
  • DParker's Avatar
    20 Hours Ago
    https://www.chilipeppermadness.com/chili-pepper-recipes/salsas/roasted-mango-habanero-salsa/?fbclid=IwAR0BVGN9GSX-17N0rSrUFRs2eg3AT7Gx-691Kaky0NRpQaT0pSFK6zyiZVM Tell your friend that I went with the base of 2 habaneros, though I might go with 3 for my next batch because the ones I picked yesterday run a little on the small side. I also substituted a poblano for the jalapenos because I prefer their flavor, and the habaneros already bring plenty of heat.
    315 replies | 20728 view(s)
  • bluecat's Avatar
    21 Hours Ago
    If you make that, I'd want to see your recipe. Asking for a friend...
    315 replies | 20728 view(s)
  • DParker's Avatar
    22 Hours Ago
    A bowl full of Scovilles.
    315 replies | 20728 view(s)
  • bluecat's Avatar
    1 Day Ago
    Congrats to your son!
    4 replies | 27 view(s)
  • bluecat's Avatar
    1 Day Ago
    That is one colorful array.
    315 replies | 20728 view(s)
  • DParker's Avatar
    1 Day Ago
    Here we are 3 weeks into November and my peppers are still going nuts. I only have 1 jalapeņo plant, 2 poblanos and 1 habanero but I still can't keep up with them. I picked these 34 habaneros just today, and there are still about 4x that many still on the bush that will be ready over the next couple of days. Fortunately I have a recipe for mango habanero salsa that makes the best damned salsa I've ever had.
    315 replies | 20728 view(s)
  • DParker's Avatar
    1 Day Ago
    My son took a whitetail spike last weekend from just under 50 yds with a perfect broadside heart+lungs hit from one of my 70 gr Barnes TSX-tipped .223 handloads using his AR (sorry, I don't have a photo handy). The exit wound wasn't particularly large, nor did I expect it to be at such close range...but it didn't have to be. After he was hit, the deer turned and took a few steps toward my son, bumped into a sapling and keeled over. When we got him open we found that not only were both lungs half turned to jelly, we couldn't even find the heart as a recognizable organ in amongst the chunks and goo it had been turned into. As clean a kill as one could hope for, but it's a shame we lost the heart, as that's our favorite part...and I was hoping to make a "royal haggis" (same as a normal haggis, but using deer innards...though technically that calls for red stag, being a Scottish thing and all.) It turns out that even 70 gr packs a wallop at 2,700-2,800 fps.
    4 replies | 27 view(s)
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