Pseudo vide

[BryanGSimmons]

I put a nice round tip roast, unwrapped, into the multicooker that had
boiling beef stock (one of those quart boxes). Then, I turned the
cooker to 130F, and put the lid on. Soon enough, I'm sure, it cooled to
130, where it remained for a couple of hours, after which I reduced the
setting to 120, and gave it another couple of hours. I removed the
roast from the multicooker, and let it rest on a foil lined baking sheet
while I minced onion and chopped chilies to add to the stock. I set the
gas oven to 525, and when it had gotten up to about 300 or so, I put the
roast in. When I heard the beep that signified that the oven had
reached 525, I gave it about 5 minutes, then turned the oven off,
leaving the door closed. After about 15 minutes, I removed it to rest
at room temp.
Meanwhile, I'd pressure cooked the chile soup for 10 minutes. The roast
was lovely. The soup was OK, but those stupid Anaheims had almost zero
heat. They were like chilies for toddlers. Next year, I am growing Big
Jims. Here in STL, they get hot.

[MummyChunk]

Post by BryanGSimmons
I put a nice round tip roast, unwrapped, into the multicooker that ha
boiling beef stock (one of those quart boxes). Then, I turned th
cooker to 130F, and put the lid on. Soon enough, I'm sure, it cooled t
130, where it remained for a couple of hours, after which I reduced th
setting to 120, and gave it another couple of hours. I removed th
roast from the multicooker, and let it rest on a foil lined baking shee
while I minced onion and chopped chilies to add to the stock. I set th
gas oven to 525, and when it had gotten up to about 300 or so, I put th
roast in. When I heard the beep that signified that the oven ha
reached 525, I gave it about 5 minutes, then turned the oven off
leaving the door closed. After about 15 minutes, I removed it to res
at room temp
Meanwhile, I'd pressure cooked the chile soup for 10 minutes. The roas
was lovely. The soup was OK, but those stupid Anaheims had almost zer
heat. They were like chilies for toddlers. Next year, I am growing Bi
Jims. Here in STL, they get hot
-
--Brya
For your safety and protection, this sig. has been thoroughl
tested on laboratory animals
"Most of the food described here is nauseating
We're just too courteous to say so.
-- Cindy Hamilto

Why do you think the Anaheims didn't have any heat?

This is a response to the post seen at
http://www.jlaforums.com/viewtopic.php?p=682340269#68234026

[Bruce]

On Wed, 29 Jan 2025 21:16:00 +0000,

Post by MummyChunk

Post by BryanGSimmons
I put a nice round tip roast, unwrapped, into the multicooker that had
boiling beef stock (one of those quart boxes). Then, I turned the
cooker to 130F, and put the lid on. Soon enough, I'm sure, it cooled to
130, where it remained for a couple of hours, after which I reduced the
setting to 120, and gave it another couple of hours. I removed the
roast from the multicooker, and let it rest on a foil lined baking sheet
while I minced onion and chopped chilies to add to the stock. I set the
gas oven to 525, and when it had gotten up to about 300 or so, I put the
roast in. When I heard the beep that signified that the oven had
reached 525, I gave it about 5 minutes, then turned the oven off,
leaving the door closed. After about 15 minutes, I removed it to rest
at room temp.
Meanwhile, I'd pressure cooked the chile soup for 10 minutes. The roast
was lovely. The soup was OK, but those stupid Anaheims had almost zero
heat. They were like chilies for toddlers. Next year, I am growing Big
Jims. Here in STL, they get hot.
--
--Bryan
For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.
"Most of the food described here is nauseating.
We're just too courteous to say so."
-- Cindy Hamilton

Why do you think the Anaheims didn't have any heat?

Try Carolina Reapers. I had a bumper crop a year ago. All bugs and
rodents have left the house.

[BryanGSimmons]

Post by MummyChunk

Post by BryanGSimmons
I put a nice round tip roast, unwrapped, into the multicooker that had
boiling beef stock (one of those quart boxes).  Then, I turned the
cooker to 130F, and put the lid on.  Soon enough, I'm sure, it cooled to
130, where it remained for a couple of hours, after which I reduced the
setting to 120, and gave it another couple of hours.  I removed the
roast from the multicooker, and let it rest on a foil lined baking sheet
while I minced onion and chopped chilies to add to the stock.  I set the
gas oven to 525, and when it had gotten up to about 300 or so, I put the
roast in.  When I heard the beep that signified that the oven had
reached 525, I gave it about 5 minutes, then turned the oven off,
leaving the door closed.  After about 15 minutes, I removed it to rest
at room temp.
Meanwhile, I'd pressure cooked the chile soup for 10 minutes.  The roast
was lovely.  The soup was OK, but those stupid Anaheims had almost zero
heat.  They were like chilies for toddlers.  Next year, I am growing Big
Jims.  Here in STL, they get hot.
--
--Bryan
For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.
"Most of the food described here is nauseating.
We're just too courteous to say so."
-- Cindy Hamilton

Why do you think the Anaheims didn't have any heat?
http://www.jlaforums.com/viewtopic.php?p=682340269#682340269

Anaheims are pretty mild anyway, and quite variable in heat.

[MummyChunk]

Post by Bruce
On Wed, 29 Jan 2025 21:16:00 +0000

Post by BryanGSimmons
I put a nice round tip roast, unwrapped, into the multicooker that ha
boiling beef stock (one of those quart boxes). Then, I turned th
cooker to 130F, and put the lid on. Soon enough, I'm sure, it cooled t
130, where it remained for a couple of hours, after which I reduced th
setting to 120, and gave it another couple of hours. I removed th
roast from the multicooker, and let it rest on a foil lined baking shee
while I minced onion and chopped chilies to add to the stock. I set th
gas oven to 525, and when it had gotten up to about 300 or so, I put th
roast in. When I heard the beep that signified that the oven ha
reached 525, I gave it about 5 minutes, then turned the oven off
leaving the door closed. After about 15 minutes, I removed it to res
at room temp
Meanwhile, I'd pressure cooked the chile soup for 10 minutes. The roas
was lovely. The soup was OK, but those stupid Anaheims had almost zer
heat. They were like chilies for toddlers. Next year, I am growing Bi
Jims. Here in STL, they get hot
-
--Brya
For your safety and protection, this sig. has been thoroughl
tested on laboratory animals
"Most of the food described here is nauseating
We're just too courteous to say so.
-- Cindy Hamilto
Why do you think the Anaheims didn't have any heat

Try Carolina Reapers. I had a bumper crop a year ago. All bugs an
rodents have left the house
-
Bruc
https://i.postimg.cc/zf7JhPvB/the-lord-of-the-rings.jp

I remember once upon a time in So Cal - a viet family gave me one of these super thin long red peppers. Really long and pinlike thin. They ate them with these furry green leaves. Strange dish. I thought a bomb went off in my mouth and the ex VietCong father smiled the 1st time in probably a number of years. Wonder what they were called?

This is a response to the post seen at
http://www.jlaforums.com/viewtopic.php?p=682340269#68234026

[Bruce]

On Wed, 29 Jan 2025 22:30:34 +0000,

Post by MummyChunk

Post by Bruce
On Wed, 29 Jan 2025 21:16:00 +0000,

Post by BryanGSimmons
I put a nice round tip roast, unwrapped, into the multicooker that had
boiling beef stock (one of those quart boxes). Then, I turned the
cooker to 130F, and put the lid on. Soon enough, I'm sure, it cooled to
130, where it remained for a couple of hours, after which I reduced the
setting to 120, and gave it another couple of hours. I removed the
roast from the multicooker, and let it rest on a foil lined baking sheet
while I minced onion and chopped chilies to add to the stock. I set the
gas oven to 525, and when it had gotten up to about 300 or so, I put the
roast in. When I heard the beep that signified that the oven had
reached 525, I gave it about 5 minutes, then turned the oven off,
leaving the door closed. After about 15 minutes, I removed it to rest
at room temp.
Meanwhile, I'd pressure cooked the chile soup for 10 minutes. The roast
was lovely. The soup was OK, but those stupid Anaheims had almost zero
heat. They were like chilies for toddlers. Next year, I am growing Big
Jims. Here in STL, they get hot.
--
--Bryan
For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.
"Most of the food described here is nauseating.
We're just too courteous to say so."
-- Cindy Hamilton
Why do you think the Anaheims didn't have any heat?

Try Carolina Reapers. I had a bumper crop a year ago. All bugs and
rodents have left the house.
--
Bruce
https://i.postimg.cc/zf7JhPvB/the-lord-of-the-rings.jpg

I remember once upon a time in So Cal - a viet family gave me one of these super thin long red peppers. Really long and pinlike thin. They ate them with these furry green leaves. Strange dish. I thought a bomb went off in my mouth and the ex VietCong father smiled the 1st time in probably a number of years. Wonder what they were called?

Maybe they're in this list:
<https://www.chilipeppermadness.com/chili-pepper-types/>

[MummyChunk]

Post by Bruce
On Wed, 29 Jan 2025 21:16:00 +0000
I put a nice round tip roast, unwrapped, into the multicooker that ha
boiling beef stock (one of those quart boxes). Then, I turned th
cooker to 130F, and put the lid on. Soon enough, I'm sure, it cooled t
130, where it remained for a couple of hours, after which I reduced th
setting to 120, and gave it another couple of hours. I removed th
roast from the multicooker, and let it rest on a foil lined baking shee
while I minced onion and chopped chilies to add to the stock. I set th
gas oven to 525, and when it had gotten up to about 300 or so, I put th
roast in. When I heard the beep that signified that the oven ha
reached 525, I gave it about 5 minutes, then turned the oven off
leaving the door closed. After about 15 minutes, I removed it to res
at room temp
Meanwhile, I'd pressure cooked the chile soup for 10 minutes. The roas
was lovely. The soup was OK, but those stupid Anaheims had almost zer
heat. They were like chilies for toddlers. Next year, I am growing Bi
Jims. Here in STL, they get hot
-
--Brya
For your safety and protection, this sig. has been thoroughl
tested on laboratory animals
"Most of the food described here is nauseating
We're just too courteous to say so.
-- Cindy Hamilto
Why do you think the Anaheims didn't have any heat

Try Carolina Reapers. I had a bumper crop a year ago. All bugs an
rodents have left the house
-
Bruc
https://i.postimg.cc/zf7JhPvB/the-lord-of-the-rings.jp
I remember once upon a time in So Cal - a viet family gave me one of these super thin long red peppers. Really long and pinlike thin. They ate them with these furry green leaves. Strange dish. I thought a bomb went off in my mouth and the ex VietCong father smiled the 1st time in probably a number of years. Wonder what they were called
And no amount of water would put that fire out. What does one do in that situation since water doesn't seem to work.?

This is a response to the post seen at
http://www.jlaforums.com/viewtopic.php?p=682340269#68234026

[Bruce]

On Wed, 29 Jan 2025 22:37:53 +0000,

Post by Bruce
Try Carolina Reapers. I had a bumper crop a year ago. All bugs and
rodents have left the house.
--
Bruce
https://i.postimg.cc/zf7JhPvB/the-lord-of-the-rings.jpg
I remember once upon a time in So Cal - a viet family gave me one of these super thin long red peppers. Really long and pinlike thin. They ate them with these furry green leaves. Strange dish. I thought a bomb went off in my mouth and the ex VietCong father smiled the 1st time in probably a number of years. Wonder what they were called?
And no amount of water would put that fire out. What does one do in that situation since water doesn't seem to work.?

They say milk helps.

[MummyChunk]

Post by Bruce
On Wed, 29 Jan 2025 22:30:34 +0000

Post by Bruce
On Wed, 29 Jan 2025 21:16:00 +0000
I put a nice round tip roast, unwrapped, into the multicooker that ha
boiling beef stock (one of those quart boxes). Then, I turned th
cooker to 130F, and put the lid on. Soon enough, I'm sure, it cooled t
130, where it remained for a couple of hours, after which I reduced th
setting to 120, and gave it another couple of hours. I removed th
roast from the multicooker, and let it rest on a foil lined baking shee
while I minced onion and chopped chilies to add to the stock. I set th
gas oven to 525, and when it had gotten up to about 300 or so, I put th
roast in. When I heard the beep that signified that the oven ha
reached 525, I gave it about 5 minutes, then turned the oven off
leaving the door closed. After about 15 minutes, I removed it to res
at room temp
Meanwhile, I'd pressure cooked the chile soup for 10 minutes. The roas
was lovely. The soup was OK, but those stupid Anaheims had almost zer
heat. They were like chilies for toddlers. Next year, I am growing Bi
Jims. Here in STL, they get hot
-
--Brya
For your safety and protection, this sig. has been thoroughl
tested on laboratory animals
"Most of the food described here is nauseating
We're just too courteous to say so.
-- Cindy Hamilto
Why do you think the Anaheims didn't have any heat
Try Carolina Reapers. I had a bumper crop a year ago. All bugs an
rodents have left the house
-
Bruc
https://i.postimg.cc/zf7JhPvB/the-lord-of-the-rings.jp
I remember once upon a time in So Cal - a viet family gave me one of these super thin long red peppers. Really long and pinlike thin. They ate them with these furry green leaves. Strange dish. I thought a bomb went off in my mouth and the ex VietCong father smiled the 1st time in probably a number of years. Wonder what they were called

Maybe they're in this list
https://www.chilipeppermadness.com/chili-pepper-types
-
Bruc
https://i.postimg.cc/zf7JhPvB/the-lord-of-the-rings.jp

They look like several of them in that list. All I know, it is the hottest thing I ever had in my life.

This is a response to the post seen at
http://www.jlaforums.com/viewtopic.php?p=682340269#68234026

[Bruce]

On Wed, 29 Jan 2025 22:54:10 +0000,

Post by MummyChunk

Post by Bruce
On Wed, 29 Jan 2025 22:30:34 +0000,

Post by Bruce
On Wed, 29 Jan 2025 21:16:00 +0000,
I put a nice round tip roast, unwrapped, into the multicooker that had
boiling beef stock (one of those quart boxes). Then, I turned the
cooker to 130F, and put the lid on. Soon enough, I'm sure, it cooled to
130, where it remained for a couple of hours, after which I reduced the
setting to 120, and gave it another couple of hours. I removed the
roast from the multicooker, and let it rest on a foil lined baking sheet
while I minced onion and chopped chilies to add to the stock. I set the
gas oven to 525, and when it had gotten up to about 300 or so, I put the
roast in. When I heard the beep that signified that the oven had
reached 525, I gave it about 5 minutes, then turned the oven off,
leaving the door closed. After about 15 minutes, I removed it to rest
at room temp.
Meanwhile, I'd pressure cooked the chile soup for 10 minutes. The roast
was lovely. The soup was OK, but those stupid Anaheims had almost zero
heat. They were like chilies for toddlers. Next year, I am growing Big
Jims. Here in STL, they get hot.
--
--Bryan
For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.
"Most of the food described here is nauseating.
We're just too courteous to say so."
-- Cindy Hamilton
Why do you think the Anaheims didn't have any heat?
Try Carolina Reapers. I had a bumper crop a year ago. All bugs and
rodents have left the house.
--
Bruce
https://i.postimg.cc/zf7JhPvB/the-lord-of-the-rings.jpg
I remember once upon a time in So Cal - a viet family gave me one of these super thin long red peppers. Really long and pinlike thin. They ate them with these furry green leaves. Strange dish. I thought a bomb went off in my mouth and the ex VietCong father smiled the 1st time in probably a number of years. Wonder what they were called?

https://www.chilipeppermadness.com/chili-pepper-types/
--
Bruce
https://i.postimg.cc/zf7JhPvB/the-lord-of-the-rings.jpg

They look like several of them in that list. All I know, it is the hottest thing I ever had in my life.

Maybe they were these, they can be very hot:
<https://www.chilipeppermadness.com/chili-pepper-types/medium-hot-chili-peppers/thai-chili-peppers/>

[MummyChunk]

Post by Bruce
On Wed, 29 Jan 2025 22:37:53 +0000

Post by Bruce
Try Carolina Reapers. I had a bumper crop a year ago. All bugs an
rodents have left the house
-
Bruc
https://i.postimg.cc/zf7JhPvB/the-lord-of-the-rings.jp
I remember once upon a time in So Cal - a viet family gave me one of these super thin long red peppers. Really long and pinlike thin. They ate them with these furry green leaves. Strange dish. I thought a bomb went off in my mouth and the ex VietCong father smiled the 1st time in probably a number of years. Wonder what they were called
And no amount of water would put that fire out. What does one do in that situation since water doesn't seem to work.

They say milk helps
-
Bruc
https://i.postimg.cc/zf7JhPvB/the-lord-of-the-rings.jp

Thanks - wish I knew that then. But for next time....

This is a response to the post seen at
http://www.jlaforums.com/viewtopic.php?p=682340269#68234026

[MummyChunk]

Post by Bruce
On Wed, 29 Jan 2025 22:54:10 +0000

Post by Bruce
On Wed, 29 Jan 2025 22:30:34 +0000
On Wed, 29 Jan 2025 21:16:00 +0000
I put a nice round tip roast, unwrapped, into the multicooker that ha
boiling beef stock (one of those quart boxes). Then, I turned th
cooker to 130F, and put the lid on. Soon enough, I'm sure, it cooled t
130, where it remained for a couple of hours, after which I reduced th
setting to 120, and gave it another couple of hours. I removed th
roast from the multicooker, and let it rest on a foil lined baking shee
while I minced onion and chopped chilies to add to the stock. I set th
gas oven to 525, and when it had gotten up to about 300 or so, I put th
roast in. When I heard the beep that signified that the oven ha
reached 525, I gave it about 5 minutes, then turned the oven off
leaving the door closed. After about 15 minutes, I removed it to res
at room temp
Meanwhile, I'd pressure cooked the chile soup for 10 minutes. The roas
was lovely. The soup was OK, but those stupid Anaheims had almost zer
heat. They were like chilies for toddlers. Next year, I am growing Bi
Jims. Here in STL, they get hot
-
--Brya
For your safety and protection, this sig. has been thoroughl
tested on laboratory animals
"Most of the food described here is nauseating
We're just too courteous to say so.
-- Cindy Hamilto
Why do you think the Anaheims didn't have any heat
Try Carolina Reapers. I had a bumper crop a year ago. All bugs an
rodents have left the house
-
Bruc
https://i.postimg.cc/zf7JhPvB/the-lord-of-the-rings.jp
I remember once upon a time in So Cal - a viet family gave me one of thes

super thin long red peppers. Really long and pinlike thin. They ate them wit
these furry green leaves. Strange dish. I thought a bomb went off in my mout
and the ex VietCong father smiled the 1st time in probably a number of years.
Wonder what they were called

Post by Bruce

Post by Bruce
Maybe they're in this list
https://www.chilipeppermadness.com/chili-pepper-types
-
Bruc
https://i.postimg.cc/zf7JhPvB/the-lord-of-the-rings.jp
They look like several of them in that list. All I know, it is the hottes

thing I ever had in my life

Post by Bruce
Maybe they were these, they can be very hot

https://www.chilipeppermadness.com/chili-pepper-types/medium-hot-chili-peppers
thai-chili-peppers

Post by Bruce
-
Bruc
https://i.postimg.cc/zf7JhPvB/the-lord-of-the-rings.jp

Very similar but much thinner.

View the attachments for this post at
http://www.jlaforums.com/viewtopic.php?p=682866343#68286634


This is a response to the post seen at
http://www.jlaforums.com/viewtopic.php?p=682340269#68234026