Fitz,

Good idea. Would be amazing in a margarita or other tequila based concoction. Also could go well with a light spirit + fruit mixture. Probably would be good as a modified martini/Gibson/gimlet.

I think they'd also be great in a Bloody, but Margarita most definitely.

Fitz,

I'm gonna make a jalapeño margarita with some muddled in and a couple pieces floating on top.

Making fried chicken from the Momofuku book, on the side will be pickled jalapenos. I cut the chicken into 4 pieces as per the book (5 actually, I removed the back). In time I will get better at leaving the oysters on the leg pieces.

It is brining right now, probably for 3 hours, then I am going to steam it and then into the fridge for another 3 hours. Will post pictures of the finished product.

That's exactly what I was thinking - didn't get to cocktails last night and won't be able to tonight, but I'll probably try that tomorrow. I was also considering just shaking some tequila with some of the sugar/salt/jalepeno juice that develops, possibly garnished with a slice or two. Have to see how it tastes with a small bit first.

I would be so excited to hear how this tastes, when folks mentioned that some of the heat was taken out of the jalapeno, I thought the juice would be really useful in a margarita or martini. I am eager to hear how you think this works out!

I have never considered a jalapeno margarita but it sounds good.

I make a red jalapeno martini which is about a half to two-thirds a seedless red jalapeno muddled, little bit of simple syrup and your choice of vodka. I really enjoy it when I make those.

Little martini knowledge: While some do not like ice crystals in martinis the vast majority do enjoy those tiny ice crystals. The best way to get those is to fill your tin almost completely full with ice, then shake hard roughly 40 strokes or so(1 handed method works best but 2 handed can work for most girls). If you make one with tin barely filled with ice then one filled to max and taste test, you will see my point.

Oh, it was really good. The octo vinaigrette is pretty much the nuts:

Momofuku Pickled Jalapenos and Carrots confirmed outstanding. The sweet pickle with the jalapeno heat is a great combination.

Making cream cheese stuffed, bacon wrapped jalapenos with the rest I have left.

Syous,

can u post the link to the youtube video? What were u talking about?

I have a ton of jalapenos this year. We love making the delicious cream cheese stuffed bacon wrapped peppers, but it is very time consuming.

Thoughts on prepping them and then freezing for a later date?

Less talk about being banned, and more talk about delicious food!

Other pictures from last night:

There's a bar here in SF called The Cantina that serves a "Laughing Buddah" cocktail which is very popular and applicable to the jalapeno cocktail discussion. Check it:

http://sfist.com/2009/03/27/sfist_dr...ghing_budd.php

As far as the Momofuku fried chicken, the Octo is DEFINITELY one of the best things from the book (though I take a tad off the ginger as a matter of personal preference). Strangely, however, I saw a 'Fried Chicken-Off" between Chang and Quest Love on The Late Show at one point, and Chang is making a different fried chicken now. I'm not sure if it's in addition / at a specific one of his restaurants / or a replacement - but during the quick behinds the scene cutaway - they showed the chicken being milk soaked and the

http://www.latenightwithjimmyfallon....battle/1396326

2:22 shows chang in the kitchen

http://www.hulu.com/watch/350160#htt...how/1552/clips

Adding:

http://www.latenightwithjimmyfallon....-41212/1396378

@ 0:28 you can see the two different chickens

Yeah, Chang's looks completely different from the one in the book, and there is no Octo. He must have a version of it that has some small amount of breading, as Tina says, "Old school shake-n-bake".

This weeks gametime snack - Steamed Bun Pork Sliders. They were spectacular.



http://www.eatdrinkcheer.com/portfol...n-pork-sliders

Those look amazing..

Have been watching Gordon Ramsay's new cooking show "ultimate cookery course" - there's a lot of fluff but some cool tips and recipes too. My mouth was watering when he made these chilli beef lettuce wraps so I gave it a shot:



It was damn good and really simple/quick to make.

I watched the first 8 or so episodes of Ramsays show, a lot of basics but some good tips for an amateur cook and really solid recipes. I made his lamb with an anchovy/caper vinaigrette and it was absurdly good.

You don't happen to have links to some episodes do you?

Quick google search returned this: http://www.youtube.com/playlist?list...M&feature=plcp

It's not available here (Australia) but then again not much is - give it a shot.

Shoot - not available here either. :/

With regards to Chef Ramsay, I like the guy (other than is extreme overuse of 'It's Delicious' on Masterchef) but vids like this make me VERY skeptical

http://www.youtube.com/watch?v=syvvxx3eGpI

This is absolutely the wrong way to hone a knife, and in fact is not 'sharpening' at all.

His steak vid was pretty questionable as well.

http://www.youtube.com/watch?v=salHfbRC8AI&sns=em

Zomg I posted a YouTube vid.

Uh, did you actually watch the video? That's not the episode.

I'm pretty sure he knows the difference between sharpening and honing. Most likely, in a 1:40 video, explaining the difference between sharpening and honing isn't feasible and his use is close enough for his intended audience for whom 'sharpening = make a knife cut better' which is what he is demonstrating.

Not sure why you say its "absolutely the wrong way". what do you think is absolutely the right way? you sure your 'right way' isn't just personal preference?