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Made some tasty habanero hot sauce the other day. Happy to share recipe. Hot but not unbearable and I can’t take super hot stuff
OT—cooking thread
- Thread starter HuskerPAC
- Start date
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OT—cooking thread
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Did you make it for Adrian
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He’s not a spicy guy
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Sounds awesome! My cheese dip smoked got me pussy! Yeah!
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Fake news. All Mexicans like spicy. What's the recipe?
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How is this not hot af? Do the carrots balance it out I wonder?
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I was very shocked that it wasn’t unbearable. It’s bomb. Maybe boiling them for 10 takes some of it out
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just had a bologna sandwich dipshits , helped off set the lightness of coors lite and give me a balance of food in my belly thanks TOOOT
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My second fave sandwich is bologna I know you are kidding but so good
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High protein/low cal Peanut Butter Chicken. Dinner tonight and also lunch the next couple of days
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The secret to make it more macro friendly is to use powdered peanut butter instead of regular. Same amount of protein for literally a third of the calories and tastes exactly the same.
luv me sum peanut butter chicken long time
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From scratch high protein/low cal Chicken Alfredo. The secret is to use blended low-fat cottage cheese as the base for the sauce instead of cream. Adds a lot more protein for less calories. Tastes better than a cream based sauce IMO as well. 
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Got a recipe?
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This will make the 3 decent sized portions in my picture:
Sauce
240g - 1% low-fat cottage cheese (feel free to use full fat if you are bulking)
30g - Parmesan (get an actual block from the deli)
30g - Romano (get an actual block from the deli)
2 - Garlic and Herb Laughing Cow Wedges
S&P to taste
Garlic to taste (I use the Gourmet Garden garlic paste)
Optional - habanero based hot sauce
Add the cottage cheese to a bowl with the laughing cow wedges, microwave for 30 seconds and then stir up real good, add Parmesan and Romano and microwave for another 30 seconds and stir again. Add to blender (or use an immersion blender) with 1/3 -1/2 cup pasta water and add in S&P, Garlic and optional hot sauce. Blend.
Cook the chicken breast in the oven at 450 for 16-18 mins. Season heavily with S&P and Italian seasoning mix. Cut into pieces when done. I used a whole pack of chicken breast tenders, I believe there are 10 of them in there. 2 large breasts should do the trick as well. Can also use chicken thighs or meatballs depending on the macros you’re trying to hit.
Boil pasta in salt water. I use the barilla protein+ pasta but you can use whatever you like.
When pasta is done, drain and add in sauce and chicken and dinner is ready!
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Out at microwave. Cmon man put it in a sauce pan.
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So….if the sous vide always brings things to perfect temp, how do you keep it there when you finish them using another cooking method?
To OPs post…the deer looks great but he mentioned he did the sous vide to 131 then seared. I always grill or pan sear mine to 120-125. If that was your desired temp would you just sous vide to 115 or so?
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Just to soften everything up so you can give it a good stir before blending.
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Any of you faggits made that hot sauce yet? Let’s get on with it
