Wry Ramblings From A Hot Wing

[Lee Wilson]

3 hours ago, Davide said:

I learn my lesson of avoiding reading two stories from the same author at the same time from the fact that I'm starting to mix up character names of @Lee Wilson's Look, But Don't Look Look and Love Truly Is Blind.

I was writing and posting three longish stories once. I had to be real careful proofreading to not mix up names. Now the only time I’ll post 2 at a time is if one is a single chapter, like for an event.

[Jason Rimbaud]

So for a good portion of today, I hid out in the prep room, working on a new sauce. 

I got a sample of peppers yesterday from my supplier, and I wasn't familiar with them, so I started to experiment. 

7 Pot Brain Strain Peppers, an interesting pepper that resembles a brain. 

Since I haven't really had those peppers, I had to taste it. 

It started sweet, and then had a strong smoky heat with a fiery, spicy, and bold charred taste. 

So that got me thinking. I started to play around until I made a perfect sauce to compliment the peppers. 

After I made the first batch, I tasted it, and realized I invented a Sweet Chili Sauce.   

Sticky, sweet, with a finish that will make you break out in a sweat. Too bad that sauce already exists, Sweet Thai Chili Sauce. My background rears its ugly head again.  

[Krista]

2 minutes ago, Jason Rimbaud said:

So for a good portion of today, I hid out in the prep room, working on a new sauce. 

I got a sample of peppers yesterday from my supplier, and I wasn't familiar with them, so I started to experiment. 

7 Pot Brain Strain Peppers, an interesting pepper that resembles a brain. 

Since I haven't really had those peppers, I had to taste it. 

It started sweet, and then had a strong smoky heat with a fiery, spicy, and bold charred taste. 

So that got me thinking. I started to play around until I made a perfect sauce to compliment the peppers. 

After I made the first batch, I tasted it, and realized I invented a Sweet Chili Sauce.   

Sticky, sweet, with a finish that will make you break out in a sweat. Too bad that sauce already exists, Sweet Thai Chili Sauce. My background rears its ugly head again.  

I probably shouldn't say this, since you're always looking for ways to get the upper hand on me. I may have fumbled your attempts by not having shoe laces in any of my shoes.  

But, I have zero tolerance for peppers or spicy food. I'm slightly allergic, to begin with. The itchy throat, lips, tongue, and sinuses. But no, people look at me funny when I say that I think some of the ketchup, salad dressings, and bland mild salsas are spicy and won't eat it.  So, I'm sure you did really well with your tinkering today whilst you hid, it is Monday, so no fault there in the least. I'd be one of your most boring customers, I'm thinking. 

[Jason Rimbaud]

1 minute ago, Krista said:

since you're always looking for ways to get the upper hand on me.

You misunderstand my trolling. But many people do. 

2 minutes ago, Krista said:

I'd be one of your most boring customers, I'm thinking. 

Actually, I enjoy those who come in not for the spices. I have lots of flavor for those who prefer sweet, or savory, or tangy without the spice. A well balanced sauce is what I enjoy creating; it's not always about the spice level. I think you'd like some of my creations. 

[Jeff Burton]

Just now, Jason Rimbaud said:

You misunderstand my trolling. But many people do. 

Actually, I enjoy those who come in not for the spices. I have lots of flavor for those who prefer sweet, or savory, or tangy without the spice. A well balanced sauce is what I enjoy creating; it's not always about the spice level. I think you'd like some of my creations. 

I play around with sauces too. I guess that would be one thing my ex would miss about me, the food.

[Jason Rimbaud]

2 minutes ago, Jeff Burton said:

I play around with sauces too. I guess that would be one thing my ex would miss about me, the food.

A dick can be replaced, but a good cook is more difficult. 

[Jeff Burton]

4 minutes ago, Jason Rimbaud said:

A dick can be replaced, but a good cook is more difficult. 

Back in the day I had a well stocked pantry so a little bit of everything. I ventured out and looked up stuff online occasionally to keep the menu from getting old but it was fun.

[Jason Rimbaud]

28 minutes ago, Jeff Burton said:

Back in the day I had a well stocked pantry so a little bit of everything. I ventured out and looked up stuff online occasionally to keep the menu from getting old but it was fun.

I agree. I love finding a recipe and trying new things. Especially after a few whiskeys. 

[Jeff Burton]

40 minutes ago, Jason Rimbaud said:

I agree. I love finding a recipe and trying new things. Especially after a few whiskeys. 

I used to be one hell of a pastry chef when I got high.

[Jason Rimbaud]

5 minutes ago, Jeff Burton said:

I used to be one hell of a pastry chef when I got high.

I'm not a baker, it's too clinical for my tiny mind. 

[Jeff Burton]

1 hour ago, Jason Rimbaud said:

I'm not a baker, it's too clinical for my tiny mind. 

You'd be surprised at how it's not.  I used to make the most amazing things using off the shelf crap I had at home because I smoked a bowl and got the munchies.  It was like almost instinct. Like I had awaken the inner pastry fairy that lives within me.  So many tarts, turnovers, upside down cakes and cream pie galore!

[chris191070]

2 hours ago, Jason Rimbaud said:

I'm not a baker, it's too clinical for my tiny mind. 

I started off in bakery, before I became a chef. I used to enjoy needing the dough.

[ReaderPaul]

4 hours ago, Jason Rimbaud said:

I agree. I love finding a recipe and trying new things. Especially after a few whiskeys. 

Curious to know: Do any of your sauces for chicken include dill or lime?

[Jason Rimbaud]

52 minutes ago, ReaderPaul said:

Curious to know: Do any of your sauces for chicken include dill or lime?

Dill is reserved for my ranch dipping sauce. Lime no. 

[Davide]

Seeing new posts here at this time of the day makes me feel like I'm time traveling. It's 1 am on the west coast of the US and 9 am in Portugal, so you presumably haven't slept yet, while I woke up some time ago.

[Jeff Burton]

2 minutes ago, Davide said:

Seeing new posts here at this time of the day makes me feel like I'm time traveling. It's 1 am on the west coast of the US and 9 am in Portugal, so you presumably haven't slept yet, while I woke up some time ago.

3am in the central time zone, but I woke up around 6:30pm because generally I work nights, but not tonight.

[chris191070]

22 minutes ago, Davide said:

Seeing new posts here at this time of the day makes me feel like I'm time traveling. It's 1 am on the west coast of the US and 9 am in Portugal, so you presumably haven't slept yet, while I woke up some time ago.

It's 11.25am here in Crete 

[ReaderPaul]

1 hour ago, Jason Rimbaud said:

Dill is reserved for my ranch dipping sauce. Lime no. 

Well, I am very allergic to ranch, so that would be out.  Is lemon in any of the coatings or sauces, or possibly orange?

[Jason Rimbaud]

6 hours ago, ReaderPaul said:

Well, I am very allergic to ranch, so that would be out.  Is lemon in any of the coatings or sauces, or possibly orange?

What in ranch are you allergic too?   

[Jason Rimbaud]

I do have lemon citrus in some sauces, two sauces, you should like you have some annoying allergies.  
 

my place is dairy and gluten free.  

[ReaderPaul]

2 hours ago, Jason Rimbaud said:

What in ranch are you allergic too?   

The sour cream and dairy, and sensitive to the chives.

[Jason Rimbaud]

9 minutes ago, ReaderPaul said:

The sour cream and dairy, and sensitive to the chives.

That's a rough allergy, dairy is in practically everything. 

But I designed my menu to have the fewest number of allergies as possible. No nuts, no mushrooms, no gluten, no dairy, no soy...I try to make it easy so I don't have to do modifications. 

 

[ReaderPaul]

18 minutes ago, Jason Rimbaud said:

That's a rough allergy, dairy is in practically everything. 

But I designed my menu to have the fewest number of allergies as possible. No nuts, no mushrooms, no gluten, no dairy, no soy...I try to make it easy so I don't have to do modifications. 

I can handle some dairy if COOKED completely into something -- if there is not too much dairy in it.  I used to be able to handle white gravy on sausage, but it is getting very hard to handle now.  Too high a content of milk, especially, give me major problems, even if cooked in.   If I were to take one sip of white milk everything in my stomach would come up -- even if the milk had a very high concentration of chocolate in it.  I don't have a problem with nuts or soy or gluten or mushrooms, although I don't like the taste of some mushrooms.  I also do not have problems with fish or onions or garlic.

Edited Tuesday at 05:51 PM by ReaderPaul
correct spelling and missing words.

[Jason Rimbaud]

Season Twenty-One of Survivor, forgot how boring this season is. And the winner was even worse. Not as bad as John "C", I know the man's last name but I won't dignify Survivor by mentioning it as he begged for Jeff Probst to call him by his last name because he's a petty, jealous, POS. *spits* 

Full disclosure, I only skip two seasons of Survivor, I've only seen them once each. It was the first time John "C" played, and then his return where he fucking won. 

He made an appearance on Season 39 as a guest "mentor", I skip that episode too. *spits* 

Tomorrow morning I have to be at the restaurant at 6 am so they can clean our hood and fire system. It's a semi-annual law to ensure we don't burst into flames due to grease build-up. 

Wednesday is also the day I've been taking off so there's that. 

Today, as I prep my sauces, I turned on THEM, a beautiful nuclear warning story about giant ants attacking San Francisco. Sadly, there is no MuffinLegs or BarnacleLips. 

 

[Jason Rimbaud]

4 minutes ago, ReaderPaul said:

I can handle some dairy if COOKED completely into something -- if there is not too much dairy in it.  I used to be able to handle white gravy on sausage, but it is getting very hard to handle now.  Too high a content of milk, especially, give me major problems, even if cooked in.   If I were to take one sip of white milk everything in my stomach would come up -- even if the milk had a very high concentration of chocolate in it.  I don't have a problem with nuts or soy or gluten or mushrooms, although I don't like the taste of some mushrooms.  I also do not have problems with fish or onions or garlic.

Then you might like my ranch, its dairy free. Have you tried Oat Milk for your gravy? You have to use a bit more roo but it's practically the same. 

My husband is allergic to dairy as well, so I have come up with lots of tricks to make sure he stays his 114 pound self.  . 

PS: before you get the wrong idea, he eats five times a day and I've never seen anyone eat as many Oreos as he does on a daily basis.