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First off, thanks to Food Network for ruining the name “Iron Chef”.

Now I think marketers just screw things up.

Iron Chef my ass…more like “Wafer-thin Parchment Paper Chef”

Iron Chef Sauces? WTF people!?!?!?

Because I’m pretty sure any of the Iron Chefs want to be associated with the sauces in these bottles.

“Iron Chef K”? Which one was that?

Or maybe the Fatty-Batty-Boom-Ba-Latty Snapple Chick thought, “Oh, maybe we’ll try to bottle some Asian sauces too.”


Don’t buy this stuff cause it makes you look stupid.

Besides, you can make this on your own.

It’s Monday – stop screwing around with the water filter in the ice machine and get back to work.

Is that helping to cool you down?


Reporting live from QuarryLaneFarms…


By now, especially with this weather in Cleveland, you have a kabillion chili peppers…and you haven’t the slightest clue on what to do with them.

Well, how about make your own chili pepper flakes!

Step-1: In your garden, find and pick red chili peppers.

Pick the red ones homey!

Step-2: Lay them all out on a sheet tray lined with parchment paper for a week to dry.

Step-3: Cut the tops off all the peppers. Wear gloves and try not to touch your eyes. If you go to the restroom, wash your hands 3 times before.

Tops off please!

Step-4: Set oven for 225, put tray with peppers in oven. Shake up tray every 30 minutes. The additional oven drying will also help the peppers release essential oils which will enhance the flavors of the chili pepper flakes.

Step-5: Consider wearing mask, goggles, and gloves.

With the possible chili pepper dust hazard from the food processor, consider all precautions/preparation

Step-6: Place all dried peppers in food processor and pulse to desired flake size. Be careful not to over grind.


Step-7: Place in airtight container.

Yes, it’s an airtight container

Step-8: Label and refrigerate.

QLF Chili pepper flakes

Voila. Chili pepper flakes.

Sprinkle liberally on various items and enjoy the fruits…I mean peppers of your labor all fall/winter long.

See, it wasn’t that hard right?

Reporting live from QuarryLaneFarms…

FoodBuzz Featured Publisher


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