Comments on: Kohda’s Kickin’ Chops

By: Pixelated Executioner

Pixelated Executioner — Tue, 25 Aug 2009 16:46:56 +0000

I used Myers myself, and didn’t have the same issue. Then again, I live in the desert, so things tend to evaporate a lot quicker around here.

By: Kohda

Kohda — Mon, 24 Aug 2009 19:45:43 +0000

Myers is the cheap stuff. The general rule is “if you wouldn’t drink it, don’t cook with it.” Try Bacardi. It’s somewhat more expensive (the bottle I used was $16) but it’s much more smooth and the “booze” flavor evaporates off better.

By: Jeremie

Jeremie — Mon, 24 Aug 2009 18:29:13 +0000

Myer’s Dark Rum.

By: Kohda

Kohda — Mon, 17 Aug 2009 19:04:40 +0000

A chipotle is a jalapeno that’s been smoked, roasted, and dried. You should be able to find chipotle powder at a store with a good selection of spices, and if you don’t you can substitute normal chili powder or paprika for somewhat different flavors.

By: Kohda

Kohda — Mon, 17 Aug 2009 19:03:31 +0000

What kind of rum did you use? A good-quality dark rum is what you’re looking for — spiced rum is NOT what you want.

It’s possible that the spice does cover up some of the “booze” taste, but I didn’t notice any at all even when I made it with paprika substituted for the chipotle powder.

By: Jeremie

Jeremie — Sat, 15 Aug 2009 22:57:29 +0000

Made this tonight without the red pepper sauce as I’m a spice wimp. Tasted overwhelmingly of the rum. (And I even used the 1/4 CUP lemon juice). Does the spice take away some of the boozey taste?

By: Jeursey

Jeursey — Thu, 06 Aug 2009 03:14:39 +0000

non-NORTH-Americans I mean. Please don’t kill me. I’m sorry.

By: Jeursey

Jeursey — Thu, 06 Aug 2009 03:03:26 +0000

So, again please for us non-Americans: What’s a chipotle when it’s at home?

By: Pixelated Executioner

Pixelated Executioner — Thu, 30 Jul 2009 19:57:34 +0000

Yes, 1/4 tablespoon did seem a little odd, but I rolled with it.

In my opinion, the recipe worked out very well with just the small amount I put in there. I had assumed there was a typo, but I took a risk and made it as it was submitted (for the most part).

I would say that anyone preferring more of a citrus taste to the chops could make it a 1/4 cup, but for me, 1/4 tablespoon worked just to my taste.

By: Kohda

Kohda — Thu, 30 Jul 2009 19:01:00 +0000

I’ve got another batch of this marinating in the fridge right now, so I was pleasantly surprised to see this pop up today. (My own photos: http://s34.photobucket.com/albums/d126/artisticdr34ms/?action=view¤t=ChimaerokChopsBefore.jpg and http://s34.photobucket.com/albums/d126/artisticdr34ms/?action=view¤t=ChimaerokChopsAfter.jpg )

It does seem I made a typo in my submission. ^^() That was supposed to be 1/4 CUP of juice, not 1/4 TBSP. (Why would you use a quarter tablespoon? That’s just silly! What is that, 2/3 of a teaspoon?) My mistake! I suppose it would still work with that smaller amount of juice, but I like the citrusy tang.

I considered cinnamon instead of nutmeg; it was a difficult decision but I decided I wanted the earthier taste. Do it either way!

I served my chops with cornbread; it was sort of necessary — my wife’s tolerance for spicy food is very low but she really wanted to try this, so we picked a side that would help soothe the heat.

It’s too bad Nourish can’t publish the original recipe due to trademark/copyright issues; I have another version that I didn’t submit that used the original names of the ingredients and specified the “real world” ingredients as substitutions.