I'll give that a shot. Thanks.

Me and my shitty vocabulary. Looking at it in your reply, I think it's actually called 'ground cayenne,' not powdered.

I think I've bought both Tone and McCormick's in the past.

Last one I bought was this;

http://www.gianteagle.com/ProductIma...2100002866.jpg

That's exactly what I'll get. Gonna grab some today and try it out.

And as I mentioned in the past, hot pepper infused sea salts are awesome flavorants.

This stuff, if you salt even to 'normal' taste, will also have enough heat to run you out of the room

https://www.spiceandtea.com/ghost-pe...alt-p-575.html

But it's expensive, $5 for 1.5oz. Though that's about enough to take about a dozen generous individual portions [rice, pasta, popcorn, entree, etc.] from mild to pretty darn spicy. So a little over .40 a helping.

That's a very common spice

Alright lets see if I can get this pic thing to work. I had some extra stuff from my flank steak experience and some chicken thighs so tried this.

1. Add chopped red onion, garlic, jalapenos to pot
2. Loosely cut chipotles and add with adobo sauce
3. Add bone-in, skinless chicken thighs
4. Add spices: Mexican Oregano, Cumin, Paprika, Chipotle powder, Coriander, Smoked Salt, Black Pepper
5. Add chicken stock and lime juice until its about half way up chicken
6. Bake, covered, at 200 degrees for 4 hours.

That's a very vague post.

Talking about cayenne pepper

Well then I can dig it.



But really, what info were you trying to impart?

Being charitable, I guess I'll read it as a reassurance to Mr.F that, being a VERY common spice, he'll have no trouble finding it at the market.

FTR Mr.F, I concur. Check the spice aisle.

Like 7 hours. Wife puts it in when she goes to work. Really tender. I'll see if I can find the recipe.

Might try that.

Did I mimic of Guy Fieri's Cajun Chicken Fettuccine. Hands down the best tasting dish I've made. You guys should really make this even if you're not a fan of Guy. It's so simple.

http://images.tapatalk-cdn.com/15/05...6db411ce9e.jpg

What sets it apart for you?

Additionally, what blackening mix did you use?

Recipe?

The seasoning was perfect and had really great flavor. The sun dried tomatoes are always good. It's just a perfect combinations of flavor.

1 tablespoon granulated garlic
1 tablespoon freshly cracked black pepper
1/2 tablespoon salt
2 teaspoons ground cumin
2 teaspoons granulated onion
1 teaspoon cayenne pepper
1 teaspoon Italian seasoning
1 teaspoon paprika
1/2 teaspoon chili powder

http://www.foodnetwork.com/videos/gu...o-0188525.html


I just watched the video and slapped it together. You should really try it.