You must log in or register to comment.
Holy huge cucumber slices!
The garden has been a little unpredictable. That one was doing a good job hiding.
Why would anyone discard the skin/peel/whatever of the cucumber? That’s the best part with the most flavor and crispiness.
2 kids under 5, one of them is teething. I ate the peels before I put the slices in the fridge 😅.
Two kids under 5 that can take jerk sauce? One of which is like under 2 possibly?? Jamaican strength or nah??
I used Anaheim peppers instead of scotch bonnets or habaneros so it was warm but not hot. Also I overshot on grill time so they ended up eating leftovers anyway.
Had I known they weren’t eating it I would have done thighs instead of legs, and I would have done full heat. Lesson learned I guess!
Relatable.
I just remember trying Jamaican style jerk sauce and it was no joke. They like it spicy af.
I just never understood the whole extreme spiciness thing. Like why would you not want things in moderation? So you can taste every aspect of the food, you know what I mean? Like if I have super spicy food, the food is only gonna have that taste. Everything else is going to have no taste. And sure, it’s probably a good taste, but how boring. 😅 Just my personal opinion.
As it turns out you can have both I understand. I have a friend who is a chili head and he says that since you don’t get the heat from your taste buds directly, with increasing tolerance for spicy you can also still taste all the flavors And also enjoy the heat.
I like hot but I’m not on that kind of level where I want 50g of blended habanero in a sauce.
I get that too, but still, why build up a tolerance for heat when you can just have the same flavor with less heat. Why is the heat inherently good?
Would your chili head friend be able to answer this for me? 😅
I think some people who don’t really know jerk chicken might be inclined to think this doesn’t look good, but I think it looks pretty good! Jerk sauce is maybe a bit inelegantly presented, but those flavors man, those flavors.
My first time ever making it. Seemed to turn out pretty well. Next time I would like to try it full hot and a little less on the fresh thyme.
That sauce is a PITA to make, and surprisingly hard to control with a spoon.
