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La Mirada

On 6/8/2015 10:31 PM, wrote:
> On Monday, June 8, 2015 at 9:17:52 PM UTC-7, La Mirada wrote:
>> On 6/8/2015 8:43 PM, wrote:
>>> On Monday, June 8, 2015 at 1:35:39 PM UTC-7, La Mirada wrote:
>>>> On 6/8/2015 2:23 PM, La Mirada wrote:
>>>>> On 6/8/2015 2:18 PM, sf wrote:
>>>>>> On Mon, 08 Jun 2015 14:12:14 -0600, La Mirada > wrote:
>>>>>>
>>>>>>> If you do that you will need the heavier bags as the light ones will
>>>>>>> puncture from sharp edges on the jerky.
>>>>>>
>>>>>> I usually buy the freezer weight anyway, so that won't be a problem.
>>>>>> Thanks.
>>>>>
>>>>> No problemo, you're good to go.
>>>>>
>>>>> I guess I should put up a few jerky recipes.
>>>>>
>>>>> Lately I've been using some green chile powder after a soak in my usual
>>>>> Korean style soy based sauce.
>>>>>
>>>>> I find the flavor is brighter than the red chile powder and I have been
>>>>> considering saving some chile seeds from when I roast and drying those
>>>>> on as well.
>>>>
>>>> In fact here's the base marinade I use:
>>>>
>>>> 1 cup light soy sauce
>>>> 3/4 cup dark brown sugar
>>>> 2 tablespoons minced garlic
>>>> 1/4 cup Mirin or Xiao Xing wine
>>>> 1 tablespoon Gojuchang red pepper paste
>>>> 1 teaspoon dry ground ginger
>>>> 1 teaspoon sesame oil
>>>> 2 teaspoons ground black pepper
>>>> 1/4 cup applesauce
>>>>
>>>> You get a sweet, salty, peppery marinade that is complex but not
>>>> overpowering.
>>>>
>>>> Then before the jerky goes to dry I shake on that green chile powder.
>>>>
>>>> I do think adding the dried chile seeds will be a neat touch, equivalent
>>>> to shaking on toasted sesame seeds.
>>>
>>> Nice copy and paste Boner.
>>
>> From where?
>>
>> Citation?
>>
>> Um...nah...
>>
>>> I don't know anyone who would eat that shit.
>>
>> I don't know anyone that wouldn't put you down like the cur hound you are.
>
> Threaten and insult me some more you impotent little bitch.
>
Founder and expose your belly some more, you disease-minded little troll
hound.