Originally Posted by
JBord
I may tinker with the liquid smoke next time too. Hadn't thought of it before and have 3/4 of a bottle left from a few sous vide experiments. Similarly, I've thought about using chipotles in adobo sauce as part of my pepper mixture. They have some of that smokiness. Would love to see others' recipes. As long as you're not like a former co-worker of mine who, on a business trip, described her "delicious chili" recipe to me. All kinds of vegetables - except chili peppers in any form. I just looked at her and said, are you sure that's chili and not vegetable soup?
Hilarious! Gotta watch out for those co-workers. I can’t tell you how many business meals have been ruined when an ambitious coworker decided that they were a wine expert…and ordered swill for the table.
My all time favorite, the coworker that I took to Carnegie Deli in NYC because she told me that she loved pastrami. We get there…and she gets cold pastrami on white bread with mayo. Ewwwwwwww!!!
Back to the subject, I’ll sneak in some Jamaican recipes here if there is any interest?