Topic: Some like it hot (Read 8901 times)

slack---line · « **Reply #100 on:** February 01, 2010, 10:37:44 am »

I've six Naga Jolokia seeds to germinate and grow this year, can't wait

I always think Scotch Bonnets are a slightly sweeter version of Habanerro's.

GCW · « **Reply #101 on:** February 01, 2010, 10:47:57 am »

Let me know how you get on, I bet they will be great. Really like the Naga taste, comes through nicely in a few of the sauces you can get (the Mad Dog 357 Ghost Pepper is a good example).

I think Habs and Bonnets are the same family? I prefer the Bonnets now.

slack---line · « **Reply #102 on:** February 01, 2010, 11:18:27 am »

They're all the same family (well genus really) of Capsicum

I had a Naga Morich seedling last year that grew and flowered ok but didn't germinate, despite my attempts to do so artificially. Hopefully with a few more I should get success (not that they're dioecious, just with more numbers I might have more success).

GCW · « **Reply #103 on:** February 23, 2010, 09:01:42 pm »

Went back to Tesco and got some nice orange Scotch Bonnetts. As I was looking for something else I happened across some "speciality foods". They've got dried stuff too, so I've come home with dried habaneros and cascabels.

I've also made a really nice paste, bastardised from various "vindaloo" recipes:

3 tablespoons ground cumin
3 tablespoons ground coriander
2 teaspoons ground turmeric
2 teaspoos ground fenugreek
1 tablespoon ground cinnamon
1 tablespoon ground cloves
1 tablespoon ground black peppercorns
1 tablespoon ground cardamom
4 tablespoons cayenne pepper powder
2 tablespoons mustard powder (English)
2 tablespoons paprika
1 tablespoon salt

40 cloves garlic (peeled)
10 scotch bonnetts
handfull of those red "birds eye" chillies
2 thumb sized lumps of ginger (peeled)

1 cup white vinegar

Basically blend the garlic, chillies and ginger with the vinegar. Once smooth mix it into all the ground stuff. Done.

I used about 4 tablespoons of this to do a curry.
Fry up 4 chicken breasts (chopped), then set aside.
Fry 2 chopped onions until soft.
Then add the "vindaloo" paste and chicken and fry for 5 minutes or so.
Add 1/2 cup of water, cover and simmer for 15-20 minutes.

Nice heat to it, I will probably add more paste next time. It's pretty tasty though. Enjoy!

csurfleet · « **Reply #104 on:** February 24, 2010, 08:23:44 am »

Nom... Will give that a try. Didn't know you could get bonnets from tesco!

I've been loving the pain is good garlic hotsauce recently, real slow burner and awesome in pasta

GCW · « **Reply #105 on:** February 24, 2010, 08:31:41 am »

Not all of them do, only the megastore versions. I have to make a special trip (it's 10 minutes instead of the usual 5) which is why I always go mad and buy loads of stuff

slack---line · « **Reply #106 on:** February 24, 2010, 09:24:43 am »

Check out Caribbean stalls in markets for cheap chillis, the one in Castle Markets in Sheffield is an absolute bargain for scotch bonnets, chilli, herbs and spices in general.

Paul B · « **Reply #107 on:** February 24, 2010, 03:33:12 pm »

I bought a Thai yellow curry paste from Waitrose, followed the recipe on the back which included adding chilli's (I bought the Thai ones from Waitrose) and it was damn near inedible.
I decided I'd overdone it on the added chilli's so next time I didn't add any. Turns out its all in the damn paste and is labelled as mild, has anyone else tried this paste? I don't like it 'that' hot but jeez its a million miles away from mild.

slack---line · « **Reply #108 on:** February 24, 2010, 03:39:39 pm »

My wife decided to try a yellow curry whilst we were out in Thailand as she too was under the impression that they were milder. She quickly found out too that Yellow > Red/Green. I quite liked it, but haven't purchased any in the UK (yet, a trip to Waitrose is on the cards now, cheers for the heads up

).

Paul B · « **Reply #109 on:** February 24, 2010, 03:42:59 pm »

Its in a black cardboard packet. Its one of the most fragrant pastes I've ever found. You probably know this; if you're going to follow the recipe DON'T add the king prawns or the asparagus when it tells you to, its far too early unless you enjoy rubbery fish and school dinner style green veg.

butters · « **Reply #110 on:** February 24, 2010, 04:29:49 pm »

Try the Chinese supermarket off Bramhall Lane before you go to Waitrose - the paste I use (something similar to pic below) is half the price compared to Tesco's etc. Even if they don't have the stuff you want it is an experience not to be missed.

slack---line · « **Reply #111 on:** February 24, 2010, 04:43:17 pm »

Quote from: Paul B on February 24, 2010, 03:42:59 pm

Its in a black cardboard packet. Its one of the most fragrant pastes I've ever found. You probably know this; if you're going to follow the recipe DON'T add the king prawns or the asparagus when it tells you to, its far too early unless you enjoy rubbery fish and school dinner style green veg.

Cheers, will keep an eye out for that next time I'm in there.

Quote from: bluebrad on February 24, 2010, 04:29:49 pm

Try the Chinese supermarket off Bramhall Lane before you go to Waitrose - the paste I use (something similar to pic below) is half the price compared to Tesco's etc. Even if they don't have the stuff you want it is an experience not to be missed.

Thats my standard fare for Thai curry paste. Keep on meaning to check out Thai Panna to see what delights they stock, but never in the area when they're open.

GCW · « **Reply #112 on:** February 24, 2010, 05:01:48 pm »

I make my own Thai pastes for green/red curries. Dead easy.

butters · « **Reply #113 on:** February 24, 2010, 05:04:27 pm »

I have driven past it many times and never been in yet - given my propensity to buy random things when presented with a shop like this it is probably just as well...

Quote from: GCW on February 24, 2010, 05:01:48 pm

I make my own Thai pastes for green/red curries. Dead easy.

It is yet another thing on my list to do one of these days - all I need to do is win the Lottery to be able to fund these projects of mine.

slack---line · « **Reply #114 on:** February 24, 2010, 05:07:58 pm »

Quote from: GCW on February 24, 2010, 05:01:48 pm

I make my own Thai pastes for green/red curries. Dead easy.

Just a time issue with me, too busy tinkering with computers or posting shit here

(or maybe climbing!)

GCW · « **Reply #115 on:** February 24, 2010, 05:20:25 pm »

Just in case someone's interested:

Green Curry Paste
A good handful of those green thin chillies
30 Scotch bonnetts (green)
12 sticks lemon grass
24 shallots
24 cloves garlic
2" cube galangal (or use ginger)
6 teaspoons coriander seeds
3 teaspoons cumin
2 teaspoons white pepper
half a dozen kaffir lime leaves (or rind of 3 limes)
8 teaspoons shrimp paste
4 teaspoons salt

Basically stick it all through your blender until smooth- the lemon grass can take some time, little twats.
All that should be enough for 4 doses of paste, each dose will make a Thai green curry that serves 4 (or 2 if you're me).

Bubba · « **Reply #116 on:** March 21, 2010, 12:23:31 am »

Slackers, I dare you to nom down some "Satan's Ashes"!

Trip report

Jim · « **Reply #117 on:** March 21, 2010, 06:28:44 am »

nice

Quote

I thought the pain in my mouth was bad, it was nought but a tickle compared to the shitting broken glass sensation of my burning arse (fortunately not pictured).

slack---line · « **Reply #118 on:** March 21, 2010, 08:07:06 am »

Sounds tempting....maybe!

GCW · « **Reply #119 on:** March 21, 2010, 08:40:07 am »

I have to say the Bhut Jolokia Chilli Powder (and smoked variants) sound very interesting. May have to look into it in comparison to the dried ones.
Still rather have fresh though.

Fultonius · « **Reply #120 on:** March 21, 2010, 04:58:35 pm »

Quote from: Bubba on March 21, 2010, 12:23:31 am

Slackers, I dare you to nom down some "Satan's Ashes"!

Trip report

That website is like some kind of chilli-lovers fetish dream!

GCW · « **Reply #121 on:** March 27, 2010, 10:05:56 pm »

Just ordered 3 tubs of Naga Morlich from the World of Chillies.

I'll let you know........

GCW · « **Reply #122 on:** April 01, 2010, 09:42:33 am »

I can confirm that the naga morlich are HOT. I ate a slice of one, then half an hour later had some scotch bonnett and the latter didn't even taste hot. Not as fruity as the bonnetts but still a good chillie taste.

Oh, and an excellent service from World of Chillies!

slack---line · « **Reply #123 on:** April 01, 2010, 09:53:13 am »

Interesting comparison with the Scotch Bonnet. Any stomach rumblings or adverse effects further down the digestive tract?

Planted out some Chocolate Naga Jolokia, Black Pearl, Tabassco, F1 Thai Bird Eye and Habanerro's yesterday for this year. If the Naga's pollinate this year I'll see if I can sort you out with one.

GCW · « **Reply #124 on:** April 01, 2010, 10:06:18 am »

I've read that the naga morlich often rate hotter than the jolokia, up to 1,500,000 Scovilles.

I ate them at 10, the mouth pain lasted 15 minutes, my gastritis has now settled. I won't know other effects until later

Author Topic: Some like it hot (Read 8901 times)