That looks good.

That's interesting. I'm going to try that with some Walmart spice.

I just checked and you are quite right. I do need to wear my glasses more often but I do hate them. I truly do.

Ok. I always thought those red pepper flakes were just the seeds.

That's interesting. Not to argue but just to point out something. If this is totally correct then why are red pepper flakes hot since they are just seeds right?

I'm between my spring and fall garden but the peppers are going strong and I needed something to do with them. With the lambs I just butchered I decided to make some merguez to make use of some peppers in the harissa paste. To make use of more of the peppers I decided to make some couscous using pep...

I've been leaving all my seeds in for no other reason but that I'm lazy. I'm glad there is some benefit to leaving them in.

Brilliant!

Chicken tastes like alligator. It all goes back to that evolution thing.

Isn't the taste in the fat? I mean, like if you took out all the fat in beef it would taste like chicken.

That's what I'm noticing too. I ground some "paprika" today - seeds and all - with some St. Martins and some baby red bell peppers and its got a beautiful rich deep red color with a little bite to it. I think I'll call it "mexican paprika".

Looking good! Are you tasting the subtle differnces in the varieties? I noticed one of my grinds even had a smokey smell to them.

I know what you're saying but I actually don't have a very good frame of referance to compare it to. I'm thinking the taste of the spices will be more pronounced which is alright by me.

I agree. But I was wondering if maybe we are missing some of the taste in some of the older recipes by using not so fresh spices. I think it will be interesting to follow one of the old ones and use as many fresh spices as possible and see what it tastes like.

Braved the heat and picked some more peppers from the garden. The ones on the bottom left are St. Martin peppers which are a mild thin skinned pepper that I think will make good sweet paprika. Just to the right are little baby red bell peppers. They have a little heat but not much. I think they will...