Last night's dinner
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@Renauda said in Last night's dinner:
@LuFins-Dad said in Last night's dinner:
I’m not looking to burn my mouth or stomach, but I am looking to sweat a little…
There’s a Habanero sauce I really like called Yucatan Sunshine. I put it on eggs, in chicken broth soups and, on pasta dishes like lasagna. It is not so hot that it is only raw heat and no taste. Nor does it have that vinegar after taste of some hot sauces. You would probably like it.
Arrived just now. Great taste, long slow heat but not painful. Love it. Sending some to my daughter.
@Mik said in Last night's dinner:
@Renauda said in Last night's dinner:
@LuFins-Dad said in Last night's dinner:
I’m not looking to burn my mouth or stomach, but I am looking to sweat a little…
There’s a Habanero sauce I really like called Yucatan Sunshine. I put it on eggs, in chicken broth soups and, on pasta dishes like lasagna. It is not so hot that it is only raw heat and no taste. Nor does it have that vinegar after taste of some hot sauces. You would probably like it.
Arrived just now. Great taste, long slow heat but not painful. Love it. Sending some to my daughter.
Glad you like it. I’ll need to drop by the grocery store sometime soon to get a couple of bottles. Running low again.
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Sunday begins the eating out week from hell. Lucas is back in from London and wants Jinya for his birthday dinner. Monday, he wants to treat us to Benihanas while he still has his employee discount. Tuesday we have a dinner scheduled with the future in-laws. Wednesday is a planned day at a ski/snowtube place. Will be eating at the pub, Thursday through Saturday I am scheduled to work at an event in Baltimore, which means eating on the road at night on my way back. Tomorrow night will likely be my only fresh home cooked meal for the week.
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Should be available in your area. Much, much better than any of the jar stuff.
Voodoo pasta is great because you can dish it up and add seasoning to everyone’s taste in their own dish. I added a bunch of Renauda’s Yucatán Sunshine and some Badia Cajun seasoning. I put nothing on Janet’s.
Use turkey smoked sausage which was indistinguishable from pork or beef in this dish. Half the fat.
@Mik said in Last night's dinner:
Voodoo pasta is great because you can dish it up and add seasoning to everyone’s taste in their own dish.
That sounds really good. In other words, I could make up some chicken pasta Alfredo, and then seasoned it up to my taste, or, not at all, to Mrs. George's taste. Is that right?
Edit to add::
I found it at Wally world, Amazon, and jewel.
