Looks like lots of people carry the seeds. When I did a quick check based on name only I learned that there are various chiles with the name Aji but using it's botanical name there's still quite a few sellers of seeds.
Aji Seeds
Search found 407 matches
- Mon Aug 13, 2012 17:49
- Forum: Hyde Park
- Topic: New Topic: "Chorizo Corner" by El DuckO
- Replies: 28
- Views: 20447
- Mon Aug 13, 2012 16:36
- Forum: Hyde Park
- Topic: New Topic: "Chorizo Corner" by El DuckO
- Replies: 28
- Views: 20447
- Mon Aug 13, 2012 06:39
- Forum: Hyde Park
- Topic: New Topic: "Chorizo Corner" by El DuckO
- Replies: 28
- Views: 20447
el Ducko, I was looking over your recipes and was wondering if you could go over the two different recipe quantities, total vs. meat basis? I've been wanting to make a chorizo recipe recently and a friend just asked me to make some for him so I'm finally going to get a chance to try it out (maybe wi...
- Sat Aug 11, 2012 19:33
- Forum: Recipes from around the world
- Topic: Home made paprika
- Replies: 57
- Views: 34179
- Thu Aug 09, 2012 02:08
- Forum: Hardware
- Topic: Cabellas equipment
- Replies: 6
- Views: 5087
Can't say as I have any personal experience with any of Cabela's products but have heard anectotally that they're great with customer service and really stand behind their products. That said, I only hear good things about Bradley smokers as well. Only downside to a Bradley is long term cost of wood...
- Mon Aug 06, 2012 16:29
- Forum: Hyde Park
- Topic: snacks and appitizers
- Replies: 2
- Views: 2370
- Mon Aug 06, 2012 00:04
- Forum: Smoked pork products
- Topic: Making Some Honey & Chili Bacon
- Replies: 2
- Views: 3528
Making Some Honey & Chili Bacon
I'm using Rytek's recipe for the honey bacon and just got it in the cure/honey mix 'bout an hour ago (pic below). After the pellicle has gotten everthing happy and sticky I'm going to sprinkle the non-skin side of the belly with some crushed pepper flake before smoking with the other two standard ba...
- Sun Aug 05, 2012 23:54
- Forum: Other products
- Topic: Silencing of the Lambs in South/South Western Poland
- Replies: 28
- Views: 16258
You're an animal! I noticed your kitchen looks to be on the commercial side... very nice! I love the idea of smoking and you're right to poke holes in the casing. I normally do mine using the meatloaf method then press it to compress the mixture before slicing and service. If you got 'em I'd love to...
- Sun Aug 05, 2012 05:32
- Forum: For beginners
- Topic: Bacon far to salty.
- Replies: 20
- Views: 11016
- Sat Aug 04, 2012 00:48
- Forum: For beginners
- Topic: Newbie questions (MTQ and sausage texture)
- Replies: 23
- Views: 17119
Is this from your packaging that you inspected or from the website? If you're looking at the website then I'd say that the numbers aren't accurate as the cure is clearly pink and the listing on the website doesn't say anything about Red dye so we know at least one ingredient isn't listed. LEM only l...
- Sat Aug 04, 2012 00:08
- Forum: For beginners
- Topic: Newbie questions (MTQ and sausage texture)
- Replies: 23
- Views: 17119
- Fri Aug 03, 2012 17:08
- Forum: For beginners
- Topic: Bacon far to salty.
- Replies: 20
- Views: 11016
- Fri Aug 03, 2012 17:07
- Forum: Other products
- Topic: Silencing of the Lambs in South/South Western Poland
- Replies: 28
- Views: 16258
This is a favorite gyros recipe around my house, calls for 2# of ground lamb:
AltonBrownGyros
and instead of Alton's tzatziki we use this one. And if you have a middle eastern grocery around I sub labneh for the yogurt, it's thicker and more tart:
MolyvosTzaziki
AltonBrownGyros
and instead of Alton's tzatziki we use this one. And if you have a middle eastern grocery around I sub labneh for the yogurt, it's thicker and more tart:
MolyvosTzaziki
- Fri Aug 03, 2012 04:41
- Forum: Books&Videos of meat processing
- Topic: Ruhlman - Polcyn Book
- Replies: 30
- Views: 34041
- Fri Aug 03, 2012 02:59
- Forum: Technology basis
- Topic: Mixing One Cure With Another
- Replies: 11
- Views: 16373
I linked over to this post from another post asking if Morton's was interchangeable with DC #1 and read with interest the information on propylene glycol. Imagine my surprise when I looked at the ingredients list of some DC #1 I received from Butcher Packer today and saw that propylene glycol is the...