Hot sauce. Great cause. Terrible mojo.

[ThabeetDown]

look at what’s happened to this team with hot sauce challenge negative mojo.
Terrible injuries. Losses. ( do your research on what’s happened since hot sauce virality ) .... The feeling of dread going into every game now.

can’t we send deserving kids to games without hot sauce? I’d like to win some games here and get some players back on the court.

If you think hot sauce impacts what happens on the court I think you should go seek professional help. I actually feel bad for you that this bothers you so much and that you let it impact your life so negatively.

 

[Bezzz]

If you think hot sauce impacts what happens on the court I think you should go seek professional help. I actually feel bad for you that this bothers you so much and that you let it impact your life so negatively.

Number one rule...if you think it affects the mojo, it does.

 

[8893]

Number one rule...if you think it affects the mojo, it does.

But you're not suggesting that @August_West doesn't need professional help nonetheless, are you?

 

[hamster]

Which one , hammy.

I'm not picky but that nice tricked out brown one would look nice in my music room. That said, it would be a cruel thing to do to a perfectly good guitar with a competent owner. LOL

 

[8893]

perfectly good guitar

Great tune

 

[glastonbury50]

My daughter ordered a variety box of six hot sauces when she was home over the summer and the Trinidad Scorpion sauce was the only one left so I used in on my eggs a few weeks ago. Whoa momma! Good thing I only sprinkled a little on. Drinking that would definitely give me serious issues. That bottle will last a looong time.

Thankfully, and thanks to @glastonbury50 , the Philbur's No. 10 and No. 14 I ordered arrived the next day.

What'd you think of it??

 

[8893]

What'd you think of it??

I like both. Used each on some eggs and liked the 14 a little better because it has more heat; could stand maybe a touch more, but very versatile.

I used the 10 on a quesadilla last night and it added some nice flavor and a little heat.

 

[UCTitleTown]

It's ghost peppers only for Senhor T.

 

[August_West]

Anyone want to argue with me in opening premise? It’s Friday night and I’m bored 😐

 

[August_West]

Tequila shot for every dunk

I’d be sober. No one likes sober.

 

[UconnU]

I got rid of all the hot sauce in my house.

 

[Dove]

Great tune

Thank you!!!!

 

[Deepster]

Anyone want to argue with me in opening premise? It’s Friday night and I’m bored 😐

But but but.....Paige Buckets!!!!!

 

[Hey Adrien!]

I went super left field to change the mojo.

Forget the hot sauce, I made okonomiyaki pancakes w/ cabbage, scallions and kale topped with tonktatsu, mayo and furikake. Savory, funky and a little sweet: no spice at all.

Easy to make. If we win and you all want to keep the mojo going, I'll share the recipe to whoever wants it.

 

[Deepster]

I went super left field to change the mojo.

Forget the hot sauce, I made okonomiyaki pancakes w/ cabbage, scallions and kale topped with tonktatsu, mayo and furikake. Savory, funky and a little sweet: no spice at all.

Easy to make. If we win and you all want to keep the mojo going, I'll share the recipe to whoever wants it.

View attachment 64569I

I would like the recipe. Also, I don't know if you're Asian or not, but if you are not how did you learn to cook something like this that's not off a combination lunch to-go Chinese joint menu?

 

[8893]

I would like the recipe. Also, I don't know if you're Asian or not, but if you are not how did you learn to cook something like this that's not off a combination lunch to-go Chinese joint menu?

Sounds like Blue Apron.

 

[Deepster]

Sounds like Blue Apron.

That would make me sad.

I find it harder to learn secrets of true Asian cooking over most other cuisines. And a lot of it is vegetable based and healthy, which I enjoy. The CSA I go to in the summer always has a lot of Asian greens and vegetables that gets me searching for the best recipes to use on them.

 

[8893]

That would make me sad.

I find it harder to learn secrets of true Asian cooking over most other cuisines. And a lot of it is vegetable based and healthy, which I enjoy. The CSA I go to in the summer always has a lot of Asian greens and vegetables that gets me searching for the best recipes to use on them.

We don’t use them as much as we used to, but we have generally had better success with their Asian dishes than most others. They use a lot of the ingredients @Hey Adrien! listed, and I had never heard of them before, much less used them.

There are Asian markets all around my office and I’m sure I could easily get all the ingredients I need, but I like the ease of having it all prepped because it saves a lot of time.

 

[Hey Adrien!]

I would like the recipe. Also, I don't know if you're Asian or not, but if you are not how did you learn to cook something like this that's not off a combination lunch to-go Chinese joint menu?

Sounds like Blue Apron.

I'm not Asian, but I live less than a mile from an Asian market down the street on route 123 in Norwalk (right across the street from a great Italian market too) The original recipe was from Sunbasket, but I altered it today to adjust to what I had at home.

Batter (for 2 big pancakes):

• Four eggs
• Three scallions thinly sliced, whites in the batter, greens for garnish
• Thinly sliced cabbage, massage with salt and let it sit for about 30 minutes. After that, add into batter
• A sprinkle of garlic powder, a little bit of brown sugar and some pepper
• About a cup of gluten free flour (I keep adding until it gets a consistency that matches nicely to the water content of the seasoned cabbage. I'm sure regular flour would work fine.
• Cook it just like pancakes. Since there are only two big pancakes, make sure the pan is warmed up for a while on low and I cook at a 3.5 out of 10.

Kale chips:

• preheat oven to 375
• I used dino kale today, massaged that with oil, salt, pepper and sesame seeds
• Baked for 12 minutes, mixed and re-spread half way through
• Eat them on the side or add them as a texture atop the pancake

Tonkatsu sauce:

• Had some from the market, but a facsimile can easily be made from a 2:3:1 ratio of Worcestershire/ketchup/BBQ sauce (or oyster sauce, if you have it). Depending on how it tastes from that mix, add some brown sugar: should be a little sweet.
• Lathering the sauce on the pancakes, I mix in some regular mayo for creaminess and funk

The furikake was purchased from Trader Joe's and I freakin' love that stuff.

Enjoy.

 

[Deepster]

I'm not Asian, but I live less than a mile from an Asian market down the street on route 123 in Norwalk (right across the street from a great Italian market too) The original recipe was from Sunbasket, but I altered it today to adjust to what I had at home.

Batter (for 2 big pancakes):

• Four eggs
• Three scallions thinly sliced, whites in the batter, greens for garnish
• Thinly sliced cabbage, massage with salt and let it sit for about 30 minutes. After that, add into batter
• A sprinkle of garlic powder, a little bit of brown sugar and some pepper
• About a cup of gluten free flour (I keep adding until it gets a consistency that matches nicely to the water content of the seasoned cabbage. I'm sure regular flour would work fine.
• Cook it just like pancakes. Since there are only two big pancakes, make sure the pan is warmed up for a while on low and I cook at a 3.5 out of 10.

Kale chips:

• preheat oven to 375
• I used dino kale today, massaged that with oil, salt, pepper and sesame seeds
• Baked for 12 minutes, mixed and re-spread half way through
• Eat them on the side or add them as a texture atop the pancake

Tonkatsu sauce:

• Had some from the market, but a facsimile can easily be made from a 2:3:1 ratio of Worcestershire/ketchup/BBQ sauce (or oyster sauce, if you have it). Depending on how it tastes from that mix, add some brown sugar: should be a little sweet.
• Lathering the sauce on the pancakes, I mix in some regular mayo for creaminess and funk

The furikake was purchased from Trader Joe's and I freakin' love that stuff.

Enjoy.

Good stuff. Will try for dinner this week. I have some furikake just burning a hole in my pocket.

 

[August_West]

I find it harder to learn secrets of true Asian cooking over most other cuisines

Very true.

And Asian food is my favorite. Indian, thai, Korean, vietnamese......

I can knock off anything in the kitchen. Better than restaraunts. But I cant make a a next level Pho, (and lord knows Ive tried), or a great cocunut curry, or a Madras, or a Biryiani.


Repated attempts and I cant do better than even an average place around me.


Whereas everything else I can run circles around the best restaraunts.


Asian cooking (in all its many different forms) eludes me.

 

[Deepster]

Very true.

And Asian food is my favorite. Indian, thai, Korean, vietnamese......

I can knock off anything in the kitchen. Better than restaraunts. But I cant make a a next level Pho, (and lord knows Ive tried), or a great cocunut curry, or a Madras, or a Biryiani.


Repated attempts and I cant do better than even an average place around me.


Whereas everything else I can run circles around the best restaraunts.


Asian cooking (in all its many different forms) eludes me.

A while back, I won an in-home Indian food cooking lesson in an auction. Went to a woman's house for an entire afternoon and made 5 dishes, got all the leftovers, a ton of spices and it was just super cool and informative and personal.

For my two cents, the hook comes in the manipulation and combination of spices. For one dish, she'd crush cumin and coriander seeds and dry rub the meat. The next one she'd fry the cumin and coriander in oil before adding in other ingredients. How and when and where she'd add the same things blew my mind.