@Charlie tuna - no, I didn't brine it...just didn't have time. By fresh I mean it was labeled that way and not frozen. No idea what difference fresh vs frozen might make, this is what SWMBO picked up from store.
Tanks for all the feedback. So do you think a better course world be to get a couple of new knives like http://www.amazon.com/Wusthof-Classic-8-Inch-Cooks-Knife/dp/B00005MEH1/ref=wl_it_dp_o_pC_nS_nC?ie=UTF8&colid=RLZ749APG6UH&coliid=I25AIM8V…
@TexanoftheNorth - interesting that our results matched. I notice that I was cooking a lot higher than you were...475 vs 375. On the loaf you did in the oven, did you do that on a stone or in a dutch oven? What bread recipe did you use?
@eggucator - I cooked raised direct, dome was around 375. I cook shrimp by texture/color so I didn't time, but I'd estimate 5-7 minutes turning once.
@daffy1909 and @aviator - I experimented: two each lightly sprinkled with paprika, Season All,…
@paqman the marinate (I guess that's what you call it?) was just the adobo paste. Here's the recipe I used:
5 dried chipotle chiles
4 dried ancho chiles
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon allspice
1 teaspoon dried…
@aviator I lightly cooked the peppers just in a pan over medium heat to make the soft and pliable (but not toasted). Then it was easy to seed and de-stem. Then I put in pot with water and boiled.
I might try canned next time but it as fun to do fr…