-
Thought a chilli appreciation thread for recommendations, discoveries, stories of getting caught out by the searing burning heat and all things chilli related wouldn't be a bad thing.
Start it rolling with this (http://ukbouldering.com/board/index.php/topic,2361.msg150617.html#msg150617).
Discovered this little gem the other day that combines two of my favourite epicurean delights, beer and chilli.
(http://slack.ser.man.ac.uk/files/cimg9092_mod.jpg)
Brewed by Fallen Angel Brewery (http://www.fallenangelbrewery.com/) its truly stunning. It contains Naga Chilli extract (the hottest in the world) which rate 895000 on the scoville scale (http://en.wikipedia.org/wiki/Scoville_scale) (Jalapenos weigh in at 2500-8000 ). It packs a fair punch, passed a glass to a friend the other night with the advice to have a good swill of it, his response "Fucking hell, hang on mum, Neil's just given me some chilli beer, my mouth is on fire!". I hadn't told him there was chilli in it (he does like spicy food so I wasn't being a total cnut) and he was on the phone to his mum at the time :P
It is rather pokey in the heat department, but has a lovely fruity after taste. Best served chilled and sipped gradually. I was relieved to find out that the heat didn't "repeat" as it can do when chilli's are ingested in food (its bad enough rubbing your eye after having cut chilli's, I realised after having necked half a bottle the potential pain it may induce in the urethra!).
Heed the warning on the label...
(http://slack.ser.man.ac.uk/files/cimg9096.jpg)
Followed by a recommendation from TommyTwoTone...
If you can't get hold of the beer you could slip a few drops of this into your pint...I had a v small blob on a cheese cracker the other day and it was crazy hot :o
http://extremefood.com/product.php?id=10 (http://extremefood.com/product.php?id=10)
-
Sounds brutal. this is not a beer for drinking, this is a beer for laying down and avoiding. Does it make you hallucinate talking coyotes?
Do you know what the Pepper of Quetzalzatenango, or the Guatemalan Insanity Pepper, get on this scoville scale?
-
Sounds brutal. this is not a beer for drinking, this is a beer for laying down and avoiding. Does it make you hallucinate talking coyotes?
Do you know what the Pepper of Quetzalzatenango, or the Guatemalan Insanity Pepper, get on this scoville scale?
It can be whatever you want it to be since it sounds like its a bit like cake (i.e. made up (http://simpsons.wikia.com/wiki/The_Merciless_Peppers_of_Quetzalzatenango)). If I remember correctly Homer goes on a little trip after taking them and no doubt saw talking coyotes ;)
I've some rather nice Naga chilli sauce at home that I shall post a picture of when I get home later, very strong.
-
I have some of that Blairs Mega Death, its actually quite difficult to use it in cooking - tends to overpower everything. I've had it a year and I don't think i'm out of the neck of the bottle yet.
I really like this as a condiment, can get it most places.
(http://www.wingyipstore.co.uk/pictures/80417/mid/003731.jpg)
-
I heard once that Tabasco sales started to drop, as everyone who wanted one any had a bottle of the stuff, and hardly used any of it.
So they started putting a best before date on it.
-
I heard once that Tabasco sales started to drop, as everyone who wanted one any had a bottle of the stuff, and hardly used any of it.
So they started putting a best before date on it.
That wouldn't surprise me, my parents have a bottle of Tabasco that must be older than me. Tried it once and it was horrible, just vinegar really which is the downside to leaving chilli sauce too long.
-
Think I'm going to like this thread.
I always use Encona Hot Pepper sauce as a condiment/dipping sauce because I can get it from a supermarket. A few suggestions on here and I might have to venture out of my comfort zone.
-
Gringo Inferno from the Gringley Gringo (http://www.gringleygringo.com/) peeps is a pretty nice, hot and strong Dorset Naga based chilli sauce. This bottle is nearing the end of its time with me and has served me well over the last few months. You don't need much of this to perk things up. Picked it up at one of those market stalls that you get in Sheffield every so often outside City Hall/John Lewis, unfortunately it doesn't seem to be listed on their web-site :(
(http://slack.ser.man.ac.uk/files/cimg9099.jpg)
Next up is a bottle of Cholula (http://www.cholula.com/) which I've purchased (from Asda I think, not sure got it a week or so ago and can't remember exactly where I was) to take away with me tomorrow when I set off on the Pennine Way....
(http://slack.ser.man.ac.uk/files/cimg9104.jpg)
Contains Arbol (15000-30000 scoville) and Piquin (50000-100000 scoville) chillis and originates from Mexico where I'd imagine they know a thing or three about chilli's. Haven't tried it yet, but will report back upon my return.
Found a good reference for the Scoville Scale (http://www.chilliworld.com/FactFile/Scoville_Scale.asp).
-
I've got some of this at home, not uberhot but quite tasty, good on sarnies etc:
http://www.caribbean-food.co.uk/product.php?id=76
-
Where's The Orc (UKB-er) when you need him? This thread was made for him.
Neil! Where's Orc?
-
I've got some of this at home, not uberhot but quite tasty, good on sarnies etc:
http://www.caribbean-food.co.uk/product.php?id=76
Yabba, thats the place I was trying to remember, they've a shop on London Road, and often have stalls at the markets in town. Had one of their bottles a year or so ago that was rather tasty.
I always use Encona Hot Pepper sauce as a condiment/dipping sauce because I can get it from a supermarket. A few suggestions on here and I might have to venture out of my comfort zone.
Encona's always a safe bet, I particularly like their Cajun Hot Pepper sauce, goes really well with Jambalaya (for obvious reasons!).
-
That cholula stuff is really good - very mild as these sort of sauces go but with a sweet/smoky flavour to go along with the heat.
-
My favourites are Dave's insanity sauce and mad dog .357
http://www.chilliworld.com/SP6.asp?p_id=41
The real danger with DAve's is using it at a BBQ when pissed as more than enough is far too much
-
Excellent can't wait to get stuck into the Cholula now, cheers Stubbs.
Its not just chillis though, wasabi is another great hot condiment and you can't go far wrong with wasabi peas....
(http://www.japancentre.com/images/items/250px/SN_BE_kasugiwasabigreen.jpg)
I'm pretty sure I got some of these from the Chinese wholesale supermarket near the Edge, and expect you can get them in the asian food shop in Broomhill too (although haven't been in there recently and checked). Theres no contest between these and the various chilli nuts you can get these days.
The real danger with DAve's is using it at a BBQ when pissed as more than enough is far too much
Alcohol and chilli can be a disastrous/highly entertaining combination depending on where your standing.
-
Anyone got a decent recipe for Chilli Con Carne. Currently using Jamie Oliver's but was wondering if anyone has a better one?
-
Jamie Oliver (spitting symbol etc)
Good chilli serves 4
12oz rump steak cut into thin strips then cross cut
3 large onions sliced very thinly
12oz kidney beans (pref cooked from dried) Note if they're not fully cooked they can be toxic.
12oz skinned and seeded tomatoes
2oz 85% cocoa chocolate
1 smoked chipolte chilli pepper crushed
2 fresh red chilli peppers
2 tsp smoked sweet paprika
2 cloves garlic
1/2 pint ale
2 tbs frsh thyme
beef stock cube (or reduced beef stock)
pinch cumin
Fry onions, garlic, chillies then add meat and brown.
Add tomatoes, beans, chocolate, the remaining seasoning and beer and cook slowly for about 1hour.
Season to taste and serve with traditional accompaniments.
-
Anyone got a decent recipe for Chilli Con Carne. Currently using Jamie Oliver's but was wondering if anyone has a better one?
My basic recipe which I have been tweaking for years is something along the lines of this:
2lb Mince Beef
3 Onions
4 Large Cloves Garlic
1-2 x Scotch Bonnet Chillis
6 Green Chillis
1 tsp Chilli Powder
1 tsp Paprika
1/2 tsp Cayenne Pepper
2 Tins Chopped Tomatoes
1 Tin Whole Tomatoes (drained of juice)
1/3rd to 1/2 tube Tomato Puree
Salt
Freshly ground pepper
2 Tins Kidney beans
Chop onions garlic and remove seeds from chillis and chop them as well
Fry onions until soft add chillis and garlic, fry for 1-2 minutes (or until you go blind from the fumes) and then throw in the beef mince - cook until meat is brown.
Add the Cayenne, Paprika and Chilli Powder and cook for a further minute
Add tomatoes and tomato puree salt and pepper to taste stir well and heat for 10-15 minutes and then throw in the kidney beans
Cook at a low heat for at least an hour but preferably two.
Serve with rice and enjoy.
Few things to note:
The mince has to be lean mince - you do not want too much fat in it as it ruins the whole thing (Battys butchers in Woodseats is the best I have found in Sheffield S8 area).
The cayenne and paprika measures are a bit of a guess as I just put some in and think that's correct but its about right I think.
1 Scotch Bonnet will make a reasonably hot chilli - 2 will make a damned hot chilli (all chillis sourced from Shah's Indian shop on Abbeydale road by the old cinema)
What I rate as hot might kill the eldery and infirm ;)
bluebrad
-
Stubbs beaten me to it but the Cholula is nice, more for flavour than heat; surprisingly mild, milder than ordinary Tabasco I'd say. Has a cute little wooden cap though and seems to be widely available. Tabasco Habanero is good. On a related theme I really like Colman's English mustard made up from the powder.
-
Heston had a good looking chili con carne recipe, but it looked a touch long-winded to say the least:
http://www.bbc.co.uk/food/recipes/database/chilliconcarne_87368.shtml
-
long-winded
I'm sure the after effects will be too.
-
My tolerance for heat has increased massively since I met my wife. My mother in Law, who is Malay-Thai eats bird pepper chillis like peanuts, and puts chilli in almost everything. My first few meals at her house were somewhat interesting.
She makes a chilli sauce that is excellent, and rather warm. I used it once in a tomato sauce for pasta type dish, and less than a teaspoon between 4 rendered the dish inedible for the guests. Even the 2 tins of tomatoes didn't null its effects. :yawn:
-
Apologies if this is old news, but tried cooking with stuff called Harissa recently. http://en.wikipedia.org/wiki/Harissa (http://en.wikipedia.org/wiki/Harissa)
Lovely stuff. Quite hot, but not ridiculously so, with a nice spicy taste. Lovely with lamb. You can get it in most decent international food shops (but not supermarket chains).
-
Right - inspired by a lot of general chilli / hot food related talk, plus the fact I've got a surplus of green finger chillis in the kitchen, I'm going to embark on making some of my own chilli sauce.
I've looked online and found a few recipes but thought I'd canvass the culinary types on here, so - anyone got any suggestions for a good recipe?
I should add that I'm after a relish / dipping type thing as opposed to, say, an arrabiata for pasta or anything.
Cheers ears.
-
Are we talking tortilla chips, hombre?
-
Apologies if this is old news, but tried cooking with stuff called Harissa recently. http://en.wikipedia.org/wiki/Harissa (http://en.wikipedia.org/wiki/Harissa)
Lovely stuff. Quite hot, but not ridiculously so, with a nice spicy taste. Lovely with lamb. You can get it in most decent international food shops (but not supermarket chains).
one of my homies made us a jar of this, its dang nice, works well as a flava in couscous or on a meat sarnie in lieu of pickle.
-
Anyone got a decent recipe for Chilli Con Carne. Currently using Jamie Oliver's but was wondering if anyone has a better one?
From the "To make you remember your little Grandma" chapter of the cookbook of the Women's Rotary Society of Tecuala, Nayarit, Mexico:
1/2 kilo of meat (beef mince or chopped pork)
4 tomatoes, cleaned and roasted (on a skillet)
Onion
8 Chiles de įrbol (the ones that look like this: (http://www.foodsubs.com/Photos/dearbol.jpg))
Oil
Brown and dry the meat.
Chuck everything else in, and leave for a few minutes.
Authentic and simple!
-
Apologies if this is old news, but tried cooking with stuff called Harissa recently. http://en.wikipedia.org/wiki/Harissa (http://en.wikipedia.org/wiki/Harissa)
Lovely stuff. Quite hot, but not ridiculously so, with a nice spicy taste. Lovely with lamb. You can get it in most decent international food shops (but not supermarket chains).
Always good to hear that Harissa is making the rounds. Very good stuff, very cheap in France (until the pound bottomed out against the euro). Makes a good staple for spicing sauces up when you don't want to blow guests heads off.
-
cheap here too, but i guess that may change as existing stocks run out. about 80p for a small tin.
-
Are we talking tortilla chips, hombre?
Word, that's the sort of shit I'm thinking about.
I was thinking of a salsa type 'thin' sauce for dipping but I'd also like a thicker, ketchup type consistency number. For the latter I was after something a bit like the kebab shop, but nice. My current idea is tinned toms, onion, garlic, ginger, chillis a bit of vinegar, reduce it down and blitz it and see what happens.
-
I was thinking of a salsa type 'thin' sauce for dipping but I'd also like a thicker, ketchup type consistency number. For the latter I was after something a bit like the kebab shop, but nice. My current idea is tinned toms, onion, garlic, ginger, chillis a bit of vinegar, reduce it down and blitz it and see what happens.
Salsa's nicer with fresh tomoatos, deseeded and chopped. I'd use a little olive oil as opposed to vinegar too and this way you don't need to reduce it. If you want a thicker sauce you can mix in some tomato puree.
You can save some chillis and mix them up with some avocado and a few other ingredients (this is as good as any recipe (http://www.bbc.co.uk/food/recipes/database/realguacamole_81424.shtml)), ideal for the tortilla mix.
-
[/quote]
I was thinking of a salsa type 'thin' sauce for dipping but I'd also like a thicker, ketchup type consistency number. For the latter I was after something a bit like the kebab shop, but nice. My current idea is tinned toms, onion, garlic, ginger, chillis a bit of vinegar, reduce it down and blitz it and see what happens.
[/quote]
I'm with you. Something like what mamma used to make with a low-rent Mexicano flava. You're obviously some sort of Chef so I'll be waiting so see how this masterpiece pans out...
Bring that shit on.
-
Sounds brutal. this is not a beer for drinking, this is a beer for laying down and avoiding. Does it make you hallucinate talking coyotes?
Do you know what the Pepper of Quetzalzatenango, or the Guatemalan Insanity Pepper, get on this scoville scale?
It can be whatever you want it to be since it sounds like its a bit like cake (i.e. made up (http://simpsons.wikia.com/wiki/The_Merciless_Peppers_of_Quetzalzatenango)). If I remember correctly Homer goes on a little trip after taking them and no doubt saw talking coyotes ;)
Coincidentally, this episode is on C4 tonight. Worth another viewing.
-
Chris, I am a big fan of harissa for spicing up my cooking - usually prefer to buy it in tubes for ease of use when only putting a little bit in.
(http://www.formaggiokitchen.com/shop/images/Harissa-cabanon.jpg)
-
Found a great recipe for West Sumatra Fish Curry (http://www.bbc.co.uk/food/recipes/database/westsumatranfishcurr_14351.shtml) that makes a nice hot curry. Obviously heat levels can be modulated by the number of dried chilli's you put in the paste mixture.
I've tried this with tilapia and cod, both of which worked well.
One thing I found though was that the coconut milk doesn't actually separate that quickly. This can be circumvented by using cans that have been sat around for a while (and not shaking them vigorously prior to opening) which will have already separated and the cream can be separated straight out of the can.
In case it disappears from the BBC here's a copy of the recipe...
Ingredients
1.2 litres/2 pints coconut milk
8-12 dried hot red chillies
2 sticks fresh or 2 tbsp dried sliced lemongrass
4cm/1½in cube fresh or 5-6 slices dried galangal
15g/½oz candlenuts or cashew nuts
100g/4oz red pepper
100g/4oz shallots or onions
2.5cm/1in cube fresh ginger
3 cloves garlic
½ tsp ground turmeric
1 tsp paprika
1kg/2lb fish steaks about 2.5cm/1in thick
1½ tsp salt
2½ tbsp lime or lemon juice
4 tbsp vegetable oil
4-5 fresh kaffir lime leaves or 7.5x1cm/3x7½in piece lemon rind
10 fresh curry leaves or 3 dried bay leaves
15-20 fresh mint leaves
8-10 cherry or very small tomatoes
Method
1. Leave the coconut milk to stand for a while until the cream has risen to the top.
2. Crumble the red chillies into a small bowl. Add the dried lemongrass and dried galangal, if you are using them, and the nuts. Add enough water just to cover and leave to soak for 1 hour.
3. If you are using fresh lemongrass, cut about 15cm/6in off each stick, measuring from the bottom and discard the rest. Crush the bulbous bottoms lightly with a hammer or other heavy object and set aside.
4. If you are using fresh galangal, peel and coarsely chop it.
5. Remove the seeds from the red pepper and chop it coarsely. Peel the shallots, ginger and garlic and chop them coarsely.
6. In an electric blender combine the soaked ingredients and their soaking liquid, the fresh galangal (if you are using it), the red pepper, shallots, ginger, garlic, turmeric and paprika. Blend thoroughly, adding another 1-2 tbsp of water if necessary.
7. Rub the fish steaks with ½ tbsp of the salt and 1 tbsp of the lime juice. Set aside.
8. Coconut cream should have risen to the top of the coconut milk. Spoon it off and set aside. Add enough water to the remaining thin coconut milk to make it up to about 1.5 litres/2½ pints.
9. Put the oil in a large, preferably non-stick frying pan and set it over a medium-high heat. When the oil is hot, put in the paste from the blender. Stir and fry until the paste turns dark red and separates from the oil. (Turn the heat down a little if neccessary while you do this.)
10. Put in the thin coconut milk-water combination and add the two whole sticks of fresh lemongrass, if you are using it.
11. Bring to the boil, scraping up any hardened juices stuck to the bottom of the pan. Turn the heat to low and simmer gently for 15 minutes. Remove the lemongrass and set aside.
12. Empty the contents of the pan into a sieve set over a bowl and push the sauce through. Return all but 4 tbsp of the sieved sauce to the frying pan and bring it to a simmer.
13. Put the lemon grass sticks back in along with the lime leaves (or lemon rind), curry leaves, mint, the remaining 1½ tbsp lime juice and the remaining 1 tsp salt. Stir.
14. Now lay the fish steaks in a single layer in the pan and bring its contents to a simmer again over a medium-low heat. Cook gently for about 10 minutes or until the fish is done, spooning the hot sauce over the steaks frequently.
15. Put the thick coconut cream into a bowl and stir it well. Slowly add the 4 tbsp of reserved sauce and mix it in. Pour this over the fish.
16. Halve the tomatoes and add them to the pan. Cook until everything is just heated through, then serve.
-
At the risk of giving too much info, do you guys not get afterburn? I used to like Vindaloos regularly, and the one Phall was OK, but since then, probably ever since I wolfed down a friend's curry made with Scotch bonnets, I've never been able to enjoy them since (but now I've had really nice spicy Manchester Karahi I wouldn't want to anyway). Thankfully I can still eat Thai curries, but (I don't know if I've got a fast metabolism or something) my way around it is to cook and eat using whole or roughly chopped chillies. I don't know if it's related to what the chilli's Capsaicin is soluble'd in - when I cook with chilli in water based sauces I'm OK, and with chilli in coconut milk I'm fine too - maybe it's down to that evil Ghee. Using whole chillis is a bit fairer on your guests too, as they can nearly eat as hot a meal as what they want. Two years ago I'd eaten loads of them and thought I was going to get it really bad, but it turned out fine cos the chillis were whole.
I made my own pickled chillies last year too, and they were the shit. However Lidl's, are just shit. The ones with kebabs are real nice but get over powered by some place's mental chilli sauce, and they're too vinegary, if anything being too vinegary is actually possible. A guy in such a shop told me they use a Turkish variety and pickling doesn't work with Pakistani chillis, but I liked mine better. I'd go with Green ones, maybe Orange, but they're variable however you do them. I'm talking lush ones that look related to pimentos, not Thai captain birdseyes or Scotch bonnets FFS. You get a nice bittery pepperness with green ones too. You want to leave them about two or three weeks in the vinegar. Salt to taste. Leave them too long and they start going a bit mushy, but still edible. I haven't tried pin pricking them, but it's an idea.
-
Thought I'd resurrect this thread in light of some recent purchases....
From the local supermarket the following two are just about polished off...
(http://slack.ser.man.ac.uk/files/27112008259.jpg)(http://slack.ser.man.ac.uk/files/27112008260.jpg)
Dunn's : Very nice, mildly-fruity and spicy, quite hot too. Will be purchasing more in the future as its great to plaster on pasta.
Jonkanoo : Also very nice (can you see a theme in my taste preferences!). More fruity than Dunns, and slightly less of a kick.
Now the real reason why I'm resurrecting the thread is that I remembered the other day that I'd been given a voucher for Scorchio.co.uk (http://www.scorchio.co.uk/) for xmas and having run out of the above two chilli sauces it was time to re-supply. Here's the gamut I've got to work through over the coming weeks/months....
(http://slack.ser.man.ac.uk/files/24022009362.jpg) (http://www.scorchio.co.uk/chillipepper-petes-dragons-blood-p-571.html)(http://slack.ser.man.ac.uk/files/24022009357.jpg) (http://www.scorchio.co.uk/yucateco-green-chile-habanero-sauce-p-391.html)(http://slack.ser.man.ac.uk/files/24022009359.jpg) (http://www.scorchio.co.uk/pain-good-batch-jamaican-sauce-p-32.html)
No tasting notes yet as they've only just arrived, but pictures are linked to relevant pages. Can't wait to try the Dragon's Blood!!!
And with my green fingers poised to salvage a few of these from the cooking pot, 25g of dried habanerro (couldn't quite bring myself to purchase the dried Naga chilli's, perhaps next time!)
(http://slack.ser.man.ac.uk/files/24022009361.jpg) (http://www.scorchio.co.uk/dried-habanero-chillies-p-421.html)
Best of all, the voucher I got was used against the above purchases, but my account still appears to be in credit by the value of the voucher, so I get to spend the present twice :thumbsup: Now do I get the Naga chilli's :-\ :devangel:
@Paz : Never really had a problem with afterburn/ring-stinger unless I've eaten a lot of whole chilli's that haven't been de-seeded.
-
scorchio.co.uk looks great.
I don't really know where to start TBH.
I'm after a nutty snack type thing.
Any recommendations ?
-
Can't recommend anything from the site as this is the first purchase I've made and of their selection I've only tried Ass Kickin Hot Sauce (http://www.scorchio.co.uk/kickin-original-sauce-p-435.html) a friend bought back from Japan (have to say it wasn't that hot really).
The Cholula mentioned further up the thread might possibly fit the bill (it certainly won't blow your head off, but is very tasty).
-
Right have been sampling the delights of
(http://slack.ser.man.ac.uk/files/24022009362.jpg)
Tasting Notes : initially very sweet, but that blends into a fruity flavour after a few seconds, and this is accompanied by a rising heat. Its hot, but not uncomfortably so, and four or five drops on top of my fried eggs was enough to induce a "glow" on the brow. Added some to a can of vegetable soup (bit more generous with six or seven drops) and that was dead tasty, again hot, but not unbearably so. I don't think its one to be smothering your food in, but it gets the :thumbsup: from me.
-
Been meaning to update on this for a while, but late last year I got hold of a bottle of Blair's 3AM Reserve sauce (http://www.chilefarm.co.uk/blairs_3am_reserve.html (http://www.chilefarm.co.uk/blairs_3am_reserve.html)), and to celebrate Halloween I cooked up some 'Halloween Hot' Chilli.
The bottle:
(http://photos-d.ak.fbcdn.net/photos-ak-snc1/v369/183/100/596202194/n596202194_1568387_4267.jpg)
The warning on the box:
(http://photos-c.ak.fbcdn.net/photos-ak-snc1/v369/183/100/596202194/n596202194_1568386_3134.jpg)
The bottle, uncorked:
(http://photos-e.ak.fbcdn.net/photos-ak-snc1/v369/183/100/596202194/n596202194_1568388_5364.jpg)
Tasting notes:
Bloody hot.
I mean it - really, really, exceptionally hot. I like spicy food but this stuff is crazy - I dropped like four drops of Blair's into a big pan of chilli, and it was amazingly aggressive.
You know how sometimes you get that satisfying, slow warming up feeling with spicy food? This is like someone creeping up behind you and cracking you over the head with a cricket bat. In a spicy way.
One of my mates fancies himself as a bit of a chilli hardman and decided to eat some neat Blair's off the spoon. He consumed a 3mm drop, went bright pink, nearly lost his voice and was next found in my lounge with his jumper on, shivering!
-
:o that sounds horrendous. Whilst I like my chilli-heat I've purposefully avoided the stuff that claims to be "hottest in the world" or "insanity" sauces etc.
A friend had a jar of chilli sauce that his parents had picked up from a farmers market and he had raved on about how hot it was. I took the challenge and had a small drop about enough to cover the tip of one prong on a fork and it blew my head off!!! That's why I avoid such excessively intense chillis, there's just no flavour to them and its all about heat (reflected in the ingredients of that Blair's Reserve).
-
Indeed - it was actually a leaving present from work from the aforementioned chilli hardman, I wouldn't have bought it for myself!
Good linkage there slackers, I'll be checking out that scorchio site, going to order a couple of more sensible spicy options...
-
....but not as hot as some (http://www.telegraph.co.uk/news/worldnews/asia/india/5139845/Woman-rubs-chilli-pepper-seeds-in-her-eyes-after-setting-new-world-record.html). The closing sentence is a bit worrying :o
Couple more purchases have been made...
(http://slack.ser.man.ac.uk/files/cimg9110.jpg)(http://slack.ser.man.ac.uk/files/cimg9109.jpg)
Jalapeno Harrisa : Quite mild but tasty, sweet, almost like theres honey in there.
Jalapeno Wasabi : Not as bad as it might sound. The heat isn't over-powering at all, and rather than the strong kick in the nasal cavity that wasabi gives its more akin to a strong horseradish strength (wasabi and horseradish are closely related though, so not overly surprising). Very tasty though, and more will be purchased in the future.
-
She rubbed the seeds into her eyes - what????!!!
Jalepino Wasabi sounds like a proper demon combo, I need to get my scorchio flex on once I've got some money coming in again.
On a hot food flava, Sainsbury's does some nice 'taste the difference' chilli peppers, they're the really big ones, really bright green in colour. I never pay full price for them but quite often you find them reduced in the evenings.
I find chopping them in half lengthways, hollowing out the chilli (up to you whether you chuck out the seeds or rub them into your eyes), filling with cream cheese and then grilling them a very tasty treat...
-
Fuck, that sounds good. Well not the rubbing seeds in your eyes bit obviously.
-
I've had them filled with mozarella and deep fried before, really good. And it wasn't even in Scotland.
-
My friend got my an early birthday present (still got two months to go), but he was worried about killing it.
Naga Morich (http://en.wikipedia.org/wiki/Naga_jolokia) the world's hottest chilli's 8)
Now resident on my window sill and receiving plenty of Chilli Focus (http://www.greenshorticulture.co.uk/Chilli-s-447/Nutrition-454/Chilli-Focus-1059.aspx)*, sunlight and warmth
(http://s3.amazonaws.com/twitpic/photos/large/11582255.jpg?AWSAccessKeyId=0ZRYP5X5F6FSMBCCSE82&Expires=1244473150&Signature=AnGAtnba%2B%2FN5lWjiixH9nOCXfwc%3D)
Of course I'm assuming that the guy he bought it off of on ebay is being honest and not banging out any old seeds :P
* This stuff is excellent, have been feeding eight habannero plants with this and they are doing very well, at least x10-15 in size than a couple that I gave the same friend earlier in the year (although there will of course be differences in positioning (light) and watering that also contribute to the differences).
-
Whislt looking for more seeds to buy I've just found a site that sells a chilli extract that rates 7.3million scovilles (http://en.wikipedia.org/wiki/Scoville)* and pure crystal capsaicin at 15million scovilles. :o :jaw:
Don't think I'll be trying those thanks!
Anyone who wishes to run around for half an hour or so in agonising chilli pain can poison themselves with these things from here (http://www.chileseeds.co.uk/chilli_sauces.htm) (scroll down about 2/3rds for the above two).
* Apparently law enforcement pepper spray clocks in at around 5million scovilles!
-
I must point out that we only sell this product as a collectors item and should not be opened and consumed.
LOL.
Still hopefully will stop the puerile willy-waving "WORLD'S HOTTEST ULTRA DEATH CHILLI SAUCE EVER" contests...
-
best to wax-line your mouth first.
(http://twistedsifter.com/wp-content/uploads/2009/04/wiggum-pepper.jpg)
-
Now resident on my window sill and receiving plenty of Chilli Focus (http://www.greenshorticulture.co.uk/Chilli-s-447/Nutrition-454/Chilli-Focus-1059.aspx)*, sunlight and warmth
* This stuff is excellent, have been feeding eight habannero plants with this and they are doing very well, at least x10-15 in size than a couple that I gave the same friend earlier in the year (although there will of course be differences in positioning (light) and watering that also contribute to the differences).
Is it any good for sweet pepper plants?
-
Now resident on my window sill and receiving plenty of Chilli Focus (http://www.greenshorticulture.co.uk/Chilli-s-447/Nutrition-454/Chilli-Focus-1059.aspx)*, sunlight and warmth
* This stuff is excellent, have been feeding eight habannero plants with this and they are doing very well, at least x10-15 in size than a couple that I gave the same friend earlier in the year (although there will of course be differences in positioning (light) and watering that also contribute to the differences).
Is it any good for sweet pepper plants?
Yep, as all peppers/chillis are the same family. I've some sweet pepper plants and they're loving it
-
Following Slackers' (not very) subliminal advertising, I got all over the scorchio site and hooked myself up with these mothers:
(http://farm4.static.flickr.com/3601/3622504804_5be88b700d.jpg?v=0)
In the interests of SCIENCE I just have a cheese sarnie and put a bit of each on each half.
Pain Is Good Jamaican Hot Sauce
Very tasty - lots of heat, aggressive but without being unpleasant. Good flavour as well, once it tones down there's a sharp, peppery aftertaste going on.
Zulu Zulu Piri Piri
Not as hot (on purpose - thought I'd get a variety), but still a good tang to it. Excellent flavour though, you can really taste the citrusy, lemon and lime juice side to it. Think it'll go really well with chicken dishes.
-
:thumbsup:The Jamaican Style Pain is Good is one of my favourites too. Due to put another order in with Scorchio (using a voucher that seems to remain permanently in-credit on my account after three orders :whistle:)
-
My habanero chilli plants are starting to produce fruit, this is the most productive so far, but the others (I've eight in total) have some small ones coming through and are covered in flowers so should have a good harvest in due course...
(http://web7.twitpic.com/img/18634491-f886aeabc40c644a279bd1e64928ac92.4a658ef7-scaled.jpg)
Just purchased some of this stuff (Chilli Pete's Dragon Slayer), and am slightly apprehensive about trying it since its got crystal capsaicin extra which rates at 15million scovilles :o
(http://www.scorchio.co.uk/images/dragon-slayer.jpg)
After sampling this in small quantities we all agreed that it has some rather strange mood altering (some even said hallucinogenic) side effects: Pete puts this down to the intense release of endorphins released when such a concentration of capsaicin is released into the body.
-
This is my sauce of choice. 4 drops of this and adds a bit of fire to anything.
(http://www.scorchio.co.uk/images/daves-insanity-sauce.jpg)
Just don't ever put some on the tip if your tongue out the bottle.
-
This is my sauce of choice. 4 drops of this and adds a bit of fire to anything.
Just don't ever put some on the tip if your tongue out the bottle.
Had some of this as a dipping sauce whilst out eating pub grub, pretty damn hot!
-
Had some of this as a dipping sauce whilst out eating pub grub, pretty damn hot!
Dipping :o are you mad?!
-
Had some of this as a dipping sauce whilst out eating pub grub, pretty damn hot!
Dipping :o are you mad?!
Hadn't tried it before and after having started couldn't loose face by letting it get the better of me (my wife would have laughed for the next three days), it wasn't that unbearable, but I didn't dip every chip/nibble in it and each piece only got a light dusting.
They actually had some of the hotter varieties of Dave's Gourmet Sauces, I'm glad I didn't try those!!
-
Hmmm, maybe the exact one i have isn't that identical one. I shall check. I tiny drop on the end of the finger would make you face go numb. I can eat hot stuff, but this blew my mind!
-
interesting packaging
(http://i33.tinypic.com/8z21pu.jpg)
-
Hmm, I wonder whether thats meant to be eaten or used somewhere else :-\
Got some hot chilli infused sherry from Bermuda, yesterday, dip taste suggests its a warm 'un, will see how it works as a sauce in food and report back.
-
The chilli infused sherry is a definite winner, will post a picture of the bottle up when I get home later.
Now I like my chilli, but not half as much as this guy...
6.4 million Scoville chilli sauce, check the amount he necks :o
http://www.youtube.com/watch?v=YSdp6iK8_xM (http://www.youtube.com/watch?v=YSdp6iK8_xM)
Now it seems he got on with that one okay and can handle his heat, but check out what happens when he eats a Dorset Naga (selectively bred from the Naga Moricho)...
The Dorset Naga. wow it was insane, i thought i was going to have a heart attack, and never experienced Heat like that Before. i Really don't Recommend this 1, really..i had dinner 3 hrs later and couldn't taste it, IVE LOST my sense of Taste,, see how long that lasts.. It Lasted 36 Hrs, then all taste was Back.. Ok that was 960,000 SHU.
Next....Hmm The Naga Morich, see if it is the Same as the Dorset.
oh dear..
http://www.youtube.com/watch?v=NR7jvw9W-TQ (http://www.youtube.com/watch?v=NR7jvw9W-TQ)
Then there is the Naga Morich (have one of these growing on my window-sill at the moment, can't wait :'( )...
The Naga Morich, 1,000,000+ SHU. this 1 felt like some1 shoving a Hot coal into the Back of my throat plus made my Ears hurt.. i Reallly Reallly Don't Recommend doing this One.Is it the Same as the Dorset? Tastes same and Hurt for same amount of time, and Bad, the Dorset is a Bit Worse i reakon.
BUT that may be due to me Expecting this, whereas the Dorset was my 1st Naga and was scared, may have made it Feel worse..
Hope you enjoy
Now for the Bih and Bhut..
http://www.youtube.com/watch?v=COOJ4dyCndw (http://www.youtube.com/watch?v=COOJ4dyCndw)
There's a whole channel of this guy abusing his tastebuds (http://www.youtube.com/user/TheHippySeedCompany) (although obviously they get a bit sameish/boring after a while).
-
Been using these as an alternative to Jalepenos they're really tasty. Just like they say hot n fruity.
(http://www.oldelpaso.co.uk/images/Hot-mixed-manzano-chillies.jpg)
Got some Daves Insanity sauce and I'd say 1/2 drops is enough for some heat. Not tried 4 drops yet. The 4 drops test will have to wait until I'm cooking for just me.
-
The Manzano's sound good, will keep my eye's peeled when next in the shops.
The 4 drops test will have to wait until I'm cooking for just me.
A perennial problem I have to deal with, its one of the main reasons I buy so many chilli sauces, so I can cook a dish and then spice my food up with whatever takes my fancy without blowing my wife's head off (figuratively of course!).
-
Just read this about a chilli cook-off comp and judged tasting:
Judge ..3 was an inexperienced Chili taster named Frank, who was visiting from Springfield, IL.
Frank: "Recently, I was honored to be selected as a judge at a chili cook-off. The original person called in sick at the last moment and I happened to be standing there at the judge's table, asking for directions to the Coors Light truck, when the call came in. I was assured by the other two judges(Native Texans) that the chili wouldn't be all that spicy; and, besides, they told me I could have free beer
during the tasting, so I accepted and became Judge 3."
Here are the scorecard notes from the event:
CHILI .. 1 - MIKE'S MANIAC MONSTER CHILI
Judge .. 1 -- A little too heavy on the tomato. Amusing kick.
Judge .. 2 -- Nice, smooth tomato flavor. Very mild.
Judge .. 3 (Frank) -- Holy crap, what the hell is this stuff? You could remove dried paint from your driveway. Took me two beers to put the flames out. I hope that's the worst one. These Texans are crazy.
CHILI .. 2 - AUSTIN'S AFTERBURNER CHILI
Judge .. 1 -- Smoky, with a hint of pork. Slight jalapeno tang.
Judge .. 2 -- Exciting BBQ flavor, needs more peppers to be taken seriously.
Judge .. 3 -- Keep this out of the reach of children. I'm not sure what I'm supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver. They had to rush in more beer when they saw the look on my face.
CHILI .. 3 - FRED'S FAMOUS BURN DOWN THE BARN CHILI
Judge .. 1 -- Excellent firehouse chili. Great kick.
Judge .. 2 -- A bit salty, good use of peppers.
Judge .. 3 -- Call the EPA. I've located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now. Get me more beer before I ignite. Barmaid pounded me on the back, now my backbone is in the front part of my chest. I'm getting shitfaced from all of the beer.
CHILI .. 4 - BUBBA'S BLACK MAGIC
Judge .. 1 -- Black bean chili with almost no spice. Disappointing.
Judge .. 2 -- Hint of lime in the black beans. Good side dish for fish or other mild foods, not much of a chili.
Judge .. 3 -- I felt something scraping across my tongue, but was unable to taste it. Is it possible to burn out taste buds? Sally, the beer maid, was standing behind me with fresh refills. This 300 lb. woman is starting to look HOT ... just like this nuclear waste I'm eating! Is chili an aphrodisiac?
CHILI .. 5 - LISA'S LEGAL LIP REMOVER
Judge .. 1 -- Meaty, strong chili. Cayenne peppers freshly ground, adding considerable kick. Very impressive.
Judge .. 2 -- Chili using shredded beef, could use more tomato. Must admit the cayenne peppers make a strong statement.
Judge .. 3 -- My ears are ringing, sweat is pouring off my forehead and I can no longer focus my eyes. I farted, and four people behind me needed paramedics. The contestant seemed offended when I told her that her chili had given me brain damage. Sally saved my tongue from bleeding by pouring beer directly on it from the pitcher. I wonder if I'm burning my lips off. It really ticks me off that the other judges asked me to stop screaming. Screw them.
CHILI .. 6 - VERA'S VERY VEGETARIAN VARIETY
Judge .. 1 -- Thin yet bold vegetarian variety chili. Good balance of spices and peppers.
Judge .. 2 -- The best yet. Aggressive use of peppers, onions, garlic. Superb.
Judge .. 3 -- My intestines are now a straight pipe filled with gaseous, sulfuric flames. I crapped on myself when I farted, and I'm worried it will eat through the chair. No one seems inclined to stand behind me except that Sally. Can't feel my lips anymore. I need to wipe my butt with a snow cone.
CHILI .. 7 - SUSAN'S SCREAMING SENSATION CHILI
Judge .. 1 -- A mediocre chili with too much reliance on canned peppers.
Judge .. 2 -- Ho hum, tastes as if the chef literally threw in a can of chili peppers at the last moment. **I should take note that I am worried about Judge .. 3. He appears to be a bit of distress as he is cursing uncontrollably.
Judge .. 3 -- You could put a grenade in my mouth, pull the pin, and I wouldn't feel a thing. I've lost sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with chili, which slid unnoticed out of my mouth. My pants are full of lava to match my shirt. At least during the autopsy, they'll know what killed me. I've decided to stop breathing it's too painful. Screw it; I'm not getting any oxygen anyway. If I need air, I'll just suck it in through the 4-inch hole in my stomach.
CHILI .. 8 - BIG TOM'S TOENAIL CURLING CHILI
Judge .. 1 -- The perfect ending, this is a nice blend chili. Not too bold but spicy enough to declare its existence.
Judge .. 2 -- This final entry is a good, balanced chili. Neither mild nor hot. Sorry to see that most of it was lost when Judge ..3 farted, passed out, fell over and pulled the chili pot down on top of himself. Not sure if he's going to make it. Poor feller, wonder how he'd have reacted to really hot chili?
Judge .. 3 - No Report
:)
-
This is my sauce of choice. 4 drops of this and adds a bit of fire to anything.
(http://www.scorchio.co.uk/images/daves-insanity-sauce.jpg)
Just don't ever put some on the tip if your tongue out the bottle.
I bought some of this, and of course I did what you said not to.
It's quite hot, but I think my taste buds must be half dead as it's pretty tolerable neat. Nice taste though.
-
First habanero is starting to ripen, can't wait, keen to try making my own hot sauce :)
(Crap camera phone picture)
(http://s3.amazonaws.com/twitpic/photos/large/23248021.jpg?AWSAccessKeyId=0ZRYP5X5F6FSMBCCSE82&Expires=1250255295&Signature=kwcsZgbGZ4lmwlfUufl0d6fURPo%3D)
-
Right after growing a load of habanerro chilli plants from seed all year....
(http://farm3.static.flickr.com/2613/3925751650_9fb6fd5a87.jpg) (http://www.flickr.com/photos/slackline/3925751650/)
...I got round to harvesting the first batch of ripe chilli's....
(http://farm4.static.flickr.com/3522/3941122762_51dcd61b21.jpg) (http://www.flickr.com/photos/slackline/3941122762/)
...and last night set about making my own "Slacker's Habanerro Chilli Hot Sauce"...
Ingredients
1 Red Pepper
9 Fresh Tomatoes
5 large garlic cloves
3 sweet beetroots
2 large onions
3-4 spring onions
Fresh thyme
Fresh Corriander
Freshly ground black pepper
Olive oil
Cider vinegar
5 Red chilli's
20 Fresh Habanerro's (although these ranged in size from around 1cm to 4-5cm)
(http://farm3.static.flickr.com/2632/3944210936_e804dc016f.jpg) (http://www.flickr.com/photos/slackline/3944210936/)
Deseed the peppers and tomatoes and grill lightly...
(http://farm3.static.flickr.com/2435/3944210940_22e73eed55.jpg) (http://www.flickr.com/photos/slackline/3944210940/)
Remove the tomato skins and discard
(http://farm4.static.flickr.com/3518/3944210950_db1bb28540.jpg) (http://www.flickr.com/photos/slackline/3944210950/)
Bung in the blender, the chop your garlic, dessed the normal chillis and set the seeds to one side, don rubber gloves in preperation for chopping the habnerros
(http://farm3.static.flickr.com/2424/3944210954_ae5d2ca4cd.jpg) (http://www.flickr.com/photos/slackline/3944210954/)
De-seed the habanerro's, removing the seeds and setting to one side (so you can grow more next year) but put the pith in the blender, its the hottest part of the chilli
(http://farm4.static.flickr.com/3499/3944210958_32bf4b3edd.jpg) (http://www.flickr.com/photos/slackline/3944210958/)
(http://farm4.static.flickr.com/3480/3943462389_1eed11ec27.jpg) (http://www.flickr.com/photos/slackline/3943462389/)
(http://farm3.static.flickr.com/2662/3943462391_44272a6dba.jpg) (http://www.flickr.com/photos/slackline/3943462391/)
(http://farm4.static.flickr.com/3487/3943462395_9580b349e9.jpg) (http://www.flickr.com/photos/slackline/3943462395/)
Slice up the beetroot too then blend. Chop the onion up fine and fry in olive oil till golden
(http://farm4.static.flickr.com/3529/3943462399_943c93f336.jpg) (http://www.flickr.com/photos/slackline/3943462399/)
Add the fried onions to the blender along with a good glug of olive oil, a bigger glug of cider vinegar and the thyme, spring onions, freshly ground black pepper corns and corriander and blend again.
(http://farm3.static.flickr.com/2648/3943462419_0a58e3644d.jpg) (http://www.flickr.com/photos/slackline/3943462419/)
Once well blended bung in a pan with the seeds from the red-chilli
(http://farm4.static.flickr.com/3424/3944277094_304a44ab2f.jpg) (http://www.flickr.com/photos/slackline/3944277094/)
Simmer on a very low heat for 2-3 hours until it reduces down and has changed colour
(http://farm4.static.flickr.com/3524/3944277124_8748ab6f0d.jpg) (http://www.flickr.com/photos/slackline/3944277124/)
Sterilise containers, I couldn't find anywhere selling bottles yesterday so plumped for traditional preserving jars
(http://farm4.static.flickr.com/3447/3944277130_3c81ab81fe.jpg) (http://www.flickr.com/photos/slackline/3944277130/)
Pour sauce into jars
(http://farm4.static.flickr.com/3619/3944277144_8de19c601b.jpg) (http://www.flickr.com/photos/slackline/3944277144/)
Sterilise again to kill off any nasty bacteria
(http://farm3.static.flickr.com/2469/3944277150_ed63f05a25.jpg) (http://www.flickr.com/photos/slackline/3944277150/)
Tasted at various stages and I have to say its very nice, beetroot adds a little sweetness to it all, but there's a lot of heat (no surprises there then!) but being habanerro's its got a very fruity taste. :thumbsup:
Now all I have to do is get through the whole lot before it goes off, might try freezing some, or finding some bottles to sterilise and give away to firends.
-
That's looking mighty fine Slack--line :thumbsup:
Can't wait for the Habenero plants you gave me to ripen up.
-
Going to have a proper good tasting session this evening and smother dinner in it :)
As per twitter, yours are coming along nicely.
-
Those are some top quality chilli sauce recipe photos there Slackers!
-
Those are some top quality chilli sauce recipe photos there Slackers!
Cheers, tried out a new way of setting ISO on my camera (set to Auto, but dial in the minimum shutter speed, then shoot on Aperture priority and it works out the shutter speed and ISO on its own). Also set the WB for flourescent light which probably helped with the clarity, although overall a few are a bit grainy due to the ISO being very high (which my old D50 is very poor at). Roll on the day I upgrade to a D300!!!
-
And what about mustards?
I had some mild Russian mustard last week that made me cry, sneeze & cough!
-
Excellent can't wait to get stuck into the Cholula now, cheers Stubbs.
Its not just chillis though, wasabi is another great hot condiment and you can't go far wrong with wasabi peas....
I'm pretty sure I got some of these from the Chinese wholesale supermarket near the Edge, and expect you can get them in the asian food shop in Broomhill too (although haven't been in there recently and checked). Theres no contest between these and the various chilli nuts you can get these days.
If you can get 'em try the wasabi peanuts, they're fookin' awesome!
-
And what about mustards?
I had some mild Russian mustard last week that made me cry, sneeze & cough!
That sounds like some good shit!!
-
I have a new winner in my "hottest chilli sauce" competition. Wife got me it when away for a weekend with her mum, its a scorcher!!!
(http://farm3.static.flickr.com/2751/4037123212_ddbd273550_b.jpg) (http://www.flickr.com/photos/slackline/4037123212/)
Very hot, only need a small amount on a cracker to induce a mild sweat. Top notch stuff :thumbsup:
Grab yours from here (http://www.mrvikkis.co.uk/)
-
Some new sauces in the collection recently...
(http://www.asskickin.com/i/products/AK731.png)(http://www.asskickin.com/i/products/AK732.png)
Tried the Cajun this morning, not that hot at all, garlic hot sauce to try this evening.
Certified idiots eating Bhut Jolokia chilli's...
Insanely Hot Chili Test - The Bhut Jolokia (http://www.youtube.com/watch?v=6QYdwC47QH0#)
I'm half tempted to get some of these, don't think I'd eat a whole one (at least not in one go!) and would probably put it in food as opposed to eating raw.
-
Timely resurrection there Slackers - I have just discovered Chipotle chillis (aka smoked Habeneros) which are awesome when added to a chilli con carne and I have decided that next year I am going to try and make my own chilli powder for adding to chilli con carne which could be interesting...
-
Timely resurrection there Slackers - I have just discovered Chipotle chillis (aka smoked Habeneros) which are awesome when added to a chilli con carne and I have decided that next year I am going to try and make my own chilli powder for adding to chilli con carne which could be interesting...
If you didn't keep any seeds you can probably get some from here (http://www.southdevonchillifarm.co.uk/shop/index.php?target=categories&category_id=1).
-
Has anyone else found that the heat seems to degrade really quickly with botique chilli products?
I've got some of this Sauce Test - Naga Mama by chileseeds.co.uk (http://www.youtube.com/watch?v=Uwnrq9INQ7U#) and it really has lost it's, well, masculinity.
-
Has anyone else found that the heat seems to degrade really quickly with botique chilli products?
I find this happens with the more liquid based chilli sauces that have a high vinegar (cider vinegar sometimes) content, particularly Tabassco's normal brands (their habanerro doesn't do this much).
Solution...man up and eat it by the spoon full before it degrades :P
-
Eat, I inject it into my eyeballs, 'kin lightweight.
PS have you tried a good chilli suace on bacon butties when you're hungover. just the ticket.
-
Timely resurrection there Slackers - I have just discovered Chipotle chillis (aka smoked Habeneros) which are awesome when added to a chilli con carne and I have decided that next year I am going to try and make my own chilli powder for adding to chilli con carne which could be interesting...
If you didn't keep any seeds you can probably get some from here (http://www.southdevonchillifarm.co.uk/shop/index.php?target=categories&category_id=1).
I just bought some Chipotle flakes - growing a whole load of Habaneros and drying them I could do but the sheer hassle of smoking them as well is too much to contemplate...
Will search out that link though as I need at least three different sorts of chillis if I am going to make this chilli powder...
-
Certified idiots eating Bhut Jolokia chilli's...
Insanely Hot Chili Test - The Bhut Jolokia (http://www.youtube.com/watch?v=6QYdwC47QH0#)
The thing is, those boys aren't strangers to chillis. It just shows how the Ghost Pepper is another level.
After the Boss "accidentlly" broke my bottle of Dave's Gourmet I will be shopping about for something new (and probably more of Dave's too). I'll let you know.
-
Just ordered a couple of things, I'll let people know how they are sometime.
Mad Dog 357 Ghost Pepper
Dave's Gourmet Ultimate Insanity
Blair's Ultra Death 20/20 edition (I note Cowboyhat's comments (http://ukbouldering.com/board/index.php/topic,9330.msg150708.html#msg150708) anout the original)
Bit of a mix between extracts and pepper sauces. Yum.
-
That sounds like a rather hot selection, look forward to hearing the tasting notes.
-
These have arrived today, so I've had a (small) spoon of each to test. Initial thoughts:
Just ordered a couple of things, I'll let people know how they are sometime.
Mad Dog 357 Ghost Pepper
My favourite of the 3 taste wise. Pretty hot, but not aggressive- starts getting hot after a few seconds then gradual gets hotter. I'd recommend this one.
Dave's Gourmet Ultimate Insanity
Instant punch, much more than the other two, but rapidly just becomes hot and fades to a mellow warmth and good taste. Similar to but hotter than the standard Insanity.
Blair's Ultra Death 20/20 edition
Builds over a few seconds to an intense heat, taste a little let down by the extracts but otherwise good. The hottest of the three in an in your face way.
-
They all sound good, got some of Dave's (normal) Insanity the other day, makes for a good (light) dipping sauce.
-
Yeah, I used to splash it in a lot of stuff. The Ultimate is a fair bit hotter but quite similar taste wise- you should take a look.
In general I prefer the non-extract sauces, but Dave's Gourmet are always good.
I may risk a spoonful of the 357, it's real tasty!
-
Anybody got any recommendations for chilis which taste fairly sweet and still have a kick?
-
Have you tried the trusty old Encona? I like them and use it instead of Ketchup when in the mood. Varying amounts of kick, with a nice taste.
I have also used sweet chili sauce and added a couple of drops of hot stuff to tailor make stuff- fantastic!
-
Have you tried the trusty old Encona? I like them and use it instead of Ketchup when in the mood. Varying amounts of kick, with a nice taste.
The bizzle, I got a bottle whilst away camping and couldn't leave it alone. Very tasty.
-
My top chilli website (http://www.scorchio.co.uk) is having a clear out with a massive saving of £0.50-£1.00 on lots of sauces.
For xmas I got some chilli seeds for four different varieties to grow alongside my Habanerros. The seeds were Black Pearl, Tabasco, an F1 Thai hybrid and the most prized of all, six Chocolate Naga Jolokia seeds (hopefully these will germinate and pollinate unlike the Naga Morich I had this year which just grew but didn't pollinate).
Might have to buy a greenhouse this year though!
-
Anybody got any recommendations for chilis which taste fairly sweet and still have a kick?
Only just seen this - the obvious choice would be a Habanero or maybe a Scotch Bonnet - both are up there on the heat ratings and have the fruity flavour you are looking for. Serrano chillies are also a good option - not quite as hot or as fruity as the Habanero but they still pack a punch - all the above should be available from most Indian supermarkets.
An alternative would be to check out the dried chillies at coolchile.co.uk (http://www.coolchile.co.uk/Merchant2/merchant.mvc?Screen=CTGY&Store_Code=1&Category_Code=D1) - used these guys in the past and the products seem to be of a very high quality.
-
Slackers - the dried chillies that I have bought all have seeds with them and there is no reason to think that they won't grow again. Would you be interested in some if I was to save them for you?
-
Slackers - the dried chillies that I have bought all have seeds with them and there is no reason to think that they won't grow again. Would you be interested in some if I was to save them for you?
Are they from the Chipottle you mentioned (smoked habanerro's)?
If so I'll probably be ok thanks as I've tons of habanerro's seeds from this years harvest, but thanks for the thought/offer. :hug:
(http://farm3.static.flickr.com/2662/3943462391_44272a6dba.jpg) (http://www.flickr.com/photos/slackline/3943462391/)
-
There are some Habaneros which I was guessing that you didn't want. However I currently have Kashmir, Ancho's, New Mexico Red and De Arbol's and there will probably be some Pasilla's, Mulato's and Guajillo seeds as well in a few weeks time.
-
There are some Habaneros which I was guessing that you didn't want. However I currently have Kashmir, Ancho's, New Mexico Red and De Arbol's and there will probably be some Pasilla's, Mulato's and Guajillo seeds as well in a few weeks time.
Chilli overload! Yes I'd take some seeds of those off your hands if you don't want/need them, that would be cool, cheers.
Think I'll definitely have to get a green house (and lots of Chilli Focus (http://www.southdevonchillifarm.co.uk/shop/index.php?target=products&product_id=91)), not sure I can get away with turning our garden into a poly-tunnel (yet!).
-
Finally discovered the Tesco superstore near us sells Scotch Bonnets, so I've bought a load. I had one this afternoon and I think these taste great, nice and sweet and fruity before the heat kicks in. Hot, but I have to say they aren't as hot as I was expecting.
Next time I make a Thai Green curry I think I'll use these instead of finger chillies. I'm keen to get hold of some fresh Cornish Naga, or Jolokias. May try one of the online stores. Mmmmm.
-
I've six Naga Jolokia seeds to germinate and grow this year, can't wait :thumbsup:
I always think Scotch Bonnets are a slightly sweeter version of Habanerro's.
-
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.
-
They're all the same family (well genus really) of Capsicum (http://en.wikipedia.org/wiki/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).
-
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!
-
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 :)
-
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 :lol:
-
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.
-
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.
-
:lol: 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 :thumbsup:).
-
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. :whistle:
-
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.
(http://www.theasiancookshop.co.uk/ekmps/shops/asiancookshop/images/mae-ploy-thai-green-curry-paste-697-p.jpg)
-
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. :whistle:
Cheers, will keep an eye out for that next time I'm in there.
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.
(http://www.theasiancookshop.co.uk/ekmps/shops/asiancookshop/images/mae-ploy-thai-green-curry-paste-697-p.jpg)
Thats my standard fare for Thai curry paste. Keep on meaning to check out Thai Panna (http://www.thaipanna.co.uk/) to see what delights they stock, but never in the area when they're open.
-
I make my own Thai pastes for green/red curries. Dead easy.
-
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...
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.
-
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 :P (or maybe climbing!)
-
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).
-
Slackers, I dare you to nom down some "Satan's Ashes (http://www.chileseeds.co.uk/chilli_powder.htm#Satans%20Ashes)"!
Trip report (http://bridge-troll.livejournal.com/407144.html)
-
nice
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).
-
Sounds tempting....maybe!
-
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.
-
Slackers, I dare you to nom down some "Satan's Ashes (http://www.chileseeds.co.uk/chilli_powder.htm#Satans%20Ashes)"!
Trip report (http://bridge-troll.livejournal.com/407144.html)
That website is like some kind of chilli-lovers fetish dream!
-
Just ordered 3 tubs of Naga Morlich from the World of Chillies (http://www.worldofchillies.com/freshchillies/fresh_chillies.html).
I'll let you know........ :o
-
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! :thumbsup:
-
8) 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.
-
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 :o
-
I read there's no such thing as the Naga Morlich ;) :-*
But anyway, I'm not arsed about splitting scovile ratings, there are so many different variables in the cultivation, and harvesting that can affect capscin content and the strength when you actually taste them (e.g. water content), I'd just like to grow my own.
-
Yeah OK, I can't spell- I blame the gayPhone.
I'd love to grow some, but I haven't got the space permission. Thus I like to try as many fresh chillies as I can. The heat comment was purely out of intetest, all I'll say is they are by far the hottest chillies I've ever tasted. I shall get hold of some jolokia at some point, I will look forward to it. World of chilled will no doubt come up trumps.
If you hadn't been mean I'd have eaten a whole one and posted the video :P
-
Yeah OK, I can't spell- I blame the gayPhone.
Good plan, my tweets are perpetually mis-spelt thanks to predictive text.
I'd love to grow some, but I haven't got the space permission. Thus I like to try as many fresh chillies as I can. The heat comment was purely out of intetest, all I'll say is they are by far the hottest chillies I've ever tasted. I shall get hold of some jolokia at some point, I will look forward to it. World of chilled will no doubt come up trumps.
Chilli's are piss easy to grow, all you need is a pot, some soil and a window sill (bit of fertilizer helps too).
If you hadn't been mean I'd have eaten a whole one and posted the video :P
Damn, would have been interesting to see that, I'll keep my trap shut next time.
-
Chilli's are piss easy to grow, all you need is a pot, some soil and a window sill (bit of fertilizer helps too).
Any more tips, the office is having a chilli growing contest 8), we work that hard.
-
Windowsill in full light is good (bag the seat next to the south facing window if possible then), last year I kept my curtains closed as they've got white liners so reflected sunlight back in and it kept it very warm in there.
I also used a fair bit of Chilli Focus (http://www.southdevonchillifarm.co.uk/shop/index.php?target=products&product_id=91) and was impressed with the results, but have no controls to compare against so can't say if its any better than Baby-Bio (or indeed water for that fact!). I'd also blow smoke on them occasionally, but I'm pretty sure you a) don't smoke; b) would get kicked our for breaking the law.
As with most plants plotting up gradually is a good idea too, move to larger pots when you start to see roots poking out the bottom. Good drainage in the pots helps, and if you know you're going to be away for a few days (e.g. if you're growing them in the office and know its going to be hot over the weekend) using some water gel crystals in the soil is handy so you don't have to head in and water them.
Avoiding pests is important for good results too, I used a soap solution to spray on, but ended up being rather heavy handed and noticed leaves ended up coated in residue (washed the chilli's well before eating though). If soap solution isn't working then some pyrethrin (?sp) should do the trick.
-
Actually regular tomato plant food is fine for chilli plants. I've also heard that a hydroponic set-up (used for growing other sorts of plants :shrug:) is great for growing chilli's and tomatoes - but that might be a bit overkill. :whistle:
I've left mine a bit late this year, I only planted them about a month ago - they are about 2" tall at the moment!
-
Almost forgot, I bought some Mr Naga pickle.
(http://londonicookbook.files.wordpress.com/2009/01/p130109_193401.jpg)
Very nice, but not too hot. Apparently the recipe has changed and it's cooled down a bit compared to before. I like it a lot though.
-
I've also heard that a hydroponic set-up (used for growing other sorts of plants :shrug:) is great for growing chilli's and tomatoes - but that might be a bit overkill. :whistle:
I would say it's overkill for the home-grower unless you want to grow a shit-load of chillis quickly and/or have limited space.
-
if anyone goes down that route the shop on the Wicker is very freindly. He didn't seem to believe that I wanted to grow chilli's and not 'chilli's'.
-
I've also heard that a hydroponic set-up (used for growing other sorts of plants :shrug:) is great for growing chilli's and tomatoes - but that might be a bit overkill. :whistle:
I would say it's overkill for the home-grower unless you want to grow a shit-load of chillis quickly and/or have limited space.
I was suggesting it tongue in cheek - I'm sure anyone with such a set-up would have better things to grow!
-
if anyone goes down that route the shop on the Wicker is very freindly. He didn't seem to believe that I wanted to grow chilli's and not 'chilli's'.
I was suggesting it tongue in cheek - I'm sure anyone with such a set-up would have better things to grow!
If anyone wants to do some hydro, then I have a friend in prison who's given it up but has the kit for sale.
I rather admire a Wicker grow shop for having the balls to exist so close to the police and courts :whistle:
-
If anyone wants to do some hydro, then I have a friend in prison who's given it up but has the kit for sale.
He's given up growing chilli's? That's a shame!
I rather admire a Wicker grow shop for having the balls to exist so close to the police and courts :whistle:
Hydroponic's are a perfectly legitimate way of growing plants, what you use them for is a different matter.....
I find it more amusing that shops can sell seeds legally on the basis that the customer won't plant them!
Anyway getting off topic a bit sorry.
-
Got some smoked chipotle chillies from lupos pintos the other day. Need to think of a good recipe that'll make the most of them :-)
-
Add them to chilli con carne - they really give a big meaty flavour so don't try and do anything subtle with them because you will just lose everything.
-
Planted out 44 seeds the other week and they've started germinating :thumbsup:
Got 5 Naga Morich, six black pearl, a few tabasco, some Thai bird-eye and some habanerros from last years crop.
-
Made chilli con carne with 2 habaneros and 4 chipotle chilies, Jesus it gave me a good reminder this morning! :o
Damn it tasted good, washed down with some punk ipa.
-
Punk IPA is IMO by far the best drink to accompany ridiculously spicy food.
In related news, I finished off my Pain Is Good Jamaican sauce last night *sob*
-
Has anyone got a spare colon? :please:
Holy Jezus fecking hell I think I may have done myself some serious internal damage on Friday. :o
I was planning on making some steamed clams with nam prik pao. Now, the recipe for nam prik pao had 100g of dried chillies and similar quantities of shallot, with some palm sugar, lemograss, garlic and galangal. This makes about 10-15 tbsp of the sauce and I was meant to use 4 tbsp for 4 people. Since was cooking for 1, I cut this down, but only by half
I also threw in a whole habanero chilli.
Fuck me this thing was basically radioactive. I was starting to hallucinate and couldnt quite breathe properly.
Amazingly enough, you could actually still taste the sweetness of the clams, and some of the subtle flavours of lemongrass and lime juice.
Quite keen on making it again with a lot less heat.
-
Friend had some Yabba Jerk (http://www.caribbean-food.co.uk/product.php?id=73) seasoned chicken for the bar-b-q the other day, it wasn't hot enough for me so I added some "Blair's Sudden Death Sauce w/Ginseng" to spice it up, and found it to be very tasty (had some liquid refreshment to hand just in case)...
(http://farm5.static.flickr.com/4032/4642142155_e8fecf5bfe.jpg) (http://www.flickr.com/photos/slackline/4642142155/)
On the homegrown front, I've three habanerro seedlings, plenty of Tabasco and Thai bird-eye seedlings, and six black pearl, but only one of the five Naga seeds I planted has germinated (fingers crossed for fruit on it this year).
-
New chilli sauce tried this weekend, courtesy of the wife who picked it up at the Good Food Show a week or so ago (after having tried it too, which is impressive given how hot it is).
Nirto Sauce...
(http://www.firefoods.co.uk/images/nitro_new.jpg)
Quite a sweet flavour to this one, but the heat builds and lasts quite a long time. Its ultimate test will come later at lunch time as I've mixed some in with my egg & marmite sandwiches.
-
as I've mixed some in with my egg & marmite sandwiches.
Glad I'm not sitting anywhere near your desk after lunch.
-
;D Its my staple sandwich filling that. I am polite enough to not expel gas in the office though.
-
Made some Nam Prik Pao (Roasted chilli paste) a while back. The recipe called for 100g of dried kashmiri chillies to make a small tub's worth of sauce, of which, you'd use about 1-3 tsp for a recipe.
Everything I've made has been brutal. I mean, burn yourself an enema, sear your sphincter, hallucinatory mentally hot. :o
Apparently you can't substitute tiny, feiry bridseye chillies for kashmiri chillies. ::)
The latest abomination was Tom Yung Goong. Can't wait to try without caughing, crying and generally being floored by the raw heat of it all.
-
I tend to do that. Recipe says 4 green finger chillies, I bung in 2 nagas. You'd think I'd learn, the wife won't eat half of it :lol:
Nirto Sauce...
This coming from the man that took the piss out of the morlich posts. ;)
-
Some pretty flowers on one of my Black Pearl chilli plants. These are promising to be quite productive if all the flowers pollinate :shag:
(http://farm5.static.flickr.com/4097/4859590320_ab8a3937bd_b.jpg) (http://www.flickr.com/photos/slackline/4859590320/)
Tabasco plants seem slow to flower, but Habanero's and Thai Bird Eye's are coming along strong. The one Naga chilli seed that germinated is looking strong, but flowers are very slow to develop.
-
Just received the following from the in-laws as a b'day pressie...
12 x Naga Morich seeds
12 x Bhut Jolokiua seeds
12 x Fatalii seeds
12 x Red Savina
All varietes of Capsicum chinense (http://en.wikipedia.org/wiki/Capsicum_chinense) species :thumbsup:
Can't wait for next years growing season to come round :)
-
I tend to do that. Recipe says 4 green finger chillies, I bung in 2 nagas. You'd think I'd learn, the wife won't eat half of it :lol:
It's the only way...
Just binned the rest of the Nam Prik Pao, going to make it again with more of everything bar the chilli and use the kashmiri chillies this time!
-
Article in NY Times on chilli's and "our" love of them (http://www.nytimes.com/2010/09/21/science/21peppers.html)
Had some Thai Bird Eye's off one of my plants the other day, chopped up and eaten raw they had quite a kick.
No sign of pollination on my Naga plant >:(
More annoyingly I can't remember what safe place I put all the seeds I got earlier in the year. Hopefully I'll have remembered/found them by early next year when it comes time to germinate them.
-
Xmas saw a bit of a bumper haul on the chilli front for me with a bag of dried bhut jolokia, bag of dried & chopped bhut jolokia, harrissa sauce, a Chinese burn chilli sauce and two rather special sauces that I'm approaching with caution.
The first is this crazy concoction...
(http://www.thedevilsgarden.co.uk/media/gbu0/prodxl/15-min-burn-L.jpg)
...and a write-up here (http://www.thedevilsgarden.co.uk/index.php?app=gbu0&ns=prodshow&ref=CPC-15-min-burn) suggests its weaker cousin, the 10-minute burn, has been banned from three chilli shows! :o I tried a tiny dab straight off the lid the other day and it is certainly very hot, but after the heat its very flavoursome and fruity, just as I've come to expect from the jolokia.
Today see's its first outing in my standard sandwich fair (marmite + boiled egg w/salad cream/black pepper/chilli sauce, try it, its nice ;)). Opted for four small drops mixed in with the egg & salad cream and whilst hot its not overwhelming and very tasty.
The other silly thing I got was some liquid chilli extract that purports to be 15 million SHU. Not quite sure what I'm going to do with this, but I certainly won't be trying any neat. Possibly a few drops in a chilli when I next make one, or a few drops to spice up some home-made chilli-sauce later in the year.
Speaking of home-made chilli sauce I still haven't found where I stashed a load of seeds earlier in the year, but got a variety of naga, jolokia & chinensis seeds for xmas so will be starting those soon to give them optimal growing time before the peak of summer when they start flowering (and hopefully pollinating).
-
(marmite + boiled egg w/salad cream/black pepper/chilli sauce, try it, its nice ;)).
:o
I'll report back ;)
-
(http://www.thedevilsgarden.co.uk/media/gbu0/prodxl/15-min-burn-L.jpg)
Did any on else read the bottle as 15 minute bum? ;)
-
I was given several South Devon Chilli Farm products for Xmas - a standard jalapeno, some dried Bhut Jolokia and their 'Extreme Bhut Jolokia Sauce'. The latter is disappointing compared Dave's Gourmet Ghost Pepper sauce - not as hot but also a thinner, somewhat acidic taste (indeed, cider vinegar is the first ingredient listed).
-
Did any on else read the bottle as 15 minute bum? ;)
That's what is says isn't it?
-
Did any on else read the bottle as 15 minute bum? ;)
That's what is says isn't it?
I'll report back on that at a later date.
-
I was given several South Devon Chilli Farm products for Xmas - a standard jalapeno, some dried Bhut Jolokia and their 'Extreme Bhut Jolokia Sauce'. The latter is disappointing compared Dave's Gourmet Ghost Pepper sauce - not as hot but also a thinner, somewhat acidic taste (indeed, cider vinegar is the first ingredient listed).
I'm not a fan of the very runny sauces, and attribute it to excess cider vinegar in the mixes.
Whilst Dave's are hot, I find they're not as flavoursome as others, often due to the extract being the predominant source of heat.
I also forgot I got a bottle of this stuff which is the bee's knees. Mate got two bottles from Chilli Pepper Pete at the Good Food Show :thumbsup:. Great for frying eggs for breakfast :) Yet to use it in conjunction with balsamic vinegar for bread dipping though.
(http://www.chillipepperpete.com/phpThumb/phpThumb.php?src=/images/products/384_fullsize.jpg&w=600)
-
Whilst Dave's are hot, I find they're not as flavoursome as others, often due to the extract being the predominant source of heat.
I agree entirely, as I've mentioned before. Although recently I've moved to making up my own sauces rather than using bottled.
-
On the growing front...
I got given a bunch of seeds back in September and planted them, with the intention of them growing big and strong over the winter, then producing big time this summer. For some reason though they grew, flowered and are currently sporting some not-very-rapidly-growing fruit.
I'd figured they would flower going by the change in daylight hours moving into summer, but I guess they're just programmed to grow a bit and then get going :shrug:
Anyway, should I let em grow, or snip the fruit off and remaining flowers off now in the hope that they will give it another go in the summer?
And when would be the best time to start another batch off from seed?
-
Whilst Dave's are hot, I find they're not as flavoursome as others, often due to the extract being the predominant source of heat.
I agree entirely, as I've mentioned before. Although recently I've moved to making up my own sauces rather than using bottled.
Making your own is great fun, think I posted my approach further back in the thread. Repeated again this year, although with a variety of chillis (Thai bird eye, Tobasco, black pearl) as oppossed to Habanerro's and its been well received again.
The most fiddly part I find is bottling it up (and finding enough bottles in the first place!
-
Whilst Dave's are hot, I find they're not as flavoursome as others, often due to the extract being the predominant source of heat.
I agree entirely, as I've mentioned before. Although recently I've moved to making up my own sauces rather than using bottled.
I'll have to do more sampling then as I thought the Ghost Pepper one has pretty good flavour - that said fresh pepper (not extract) is the top ingredient in that particular line.
-
On the growing front...
I got given a bunch of seeds back in September and planted them, with the intention of them growing big and strong over the winter, then producing big time this summer. For some reason though they grew, flowered and are currently sporting some not-very-rapidly-growing fruit.
I'd figured they would flower going by the change in daylight hours moving into summer, but I guess they're just programmed to grow a bit and then get going :shrug:
Anyway, should I let em grow, or snip the fruit off and remaining flowers off now in the hope that they will give it another go in the summer?
And when would be the best time to start another batch off from seed?
My experience (which is only a few years worth of growing) is that chilli plants like warmth and a lot of sun but can and will grow anywhere and will flower whenever they want.
I've never managed to get any of mine to over-winter as I'm plagued by green and white-fly (going to try Pyrethrum (http://) this year as soapy water just doesn't work).
If they're doing fine then I'd say keep them, they'll start soaking up the rays as the days get stronger. Be wary of them getting huge though, so consider snipping the tips, which will make them branch out more.
Plenty more tips on the web, I found South Devon Chilli Farm (http://www.southdevonchillifarm.co.uk/info/growing-chillies) to be clear and straight-forward.
-
i have 6 plants planted last feb, 2 v mild big pepper, 2 thin red ones... and 2 jalepenos... OK not hot... but they randomly keep bearing fruit 8) I think they just went perennial on my windowsill... tomato feed and warm water are all they get
-
I'll have to do more sampling then as I thought the Ghost Pepper one has pretty good flavour - that said fresh pepper (not extract) is the top ingredient in that particular line.
The Mad Dog 357 Ghost Pepper is much nicer, Andy.
-
I got a guy at work this for secret Santa after hearing him constantly boast about how hot he likes his food.
(http://www.chillipepperpete.com/images/products/426.jpg)
Watching him sample it was the highlight of my day, he claims he's had nothing that comes close. More info here.
http://www.chillipepperpete.com/products/Sauces/Extreme_Sauces/Dragons_Blood_Batch_13_Special_Edition_-_100ml.html (http://www.chillipepperpete.com/products/Sauces/Extreme_Sauces/Dragons_Blood_Batch_13_Special_Edition_-_100ml.html)
-
:lol: Great to hit someone who brags about chilli with something they can't handle.
That sounds very similar to the Dragon Slayer (http://www.chillipepperpete.com/products/Sauces/Extreme_Sauces/Dragons_Slayer_-_100ml.html) (both having 15million SHU extract) which I've had before, it was indeed damn hot! Must get another bottle, or perhaps try this fabled batch 13.
-
Spotted this in the supermarket last night and just had to buy some, yet to try any yet though...
(http://farm6.static.flickr.com/5207/5350988103_8126694801_b.jpg) (http://www.flickr.com/photos/slackline/5350988103/)
Shito (http://www.flickr.com/photos/slackline/5350988103/#) by slack---line (http://www.flickr.com/people/slackline/), on Flickr
-
Just buckled and shelled out the £5 for Dave's Ghost Pepper Sauce. :alky:
Well, it wasn't as hot as I was expecting (I've made chilli's that have rendered me more incapacitated in the past) but it actually has some decent flavour going on. I've still got tingling lips, but my mouth and throat seem fine. Might have to try more than 2 drops on my next cheese & chutney cracker...
-
Just planted out my first batch of chilli seeds to germinate this year as I was reading the other day that C. Chinense sp (the really hot ones like Red Savina, Naga's, Seven Pods etc.) need a long growing period and as mine didn't pollenate last year I figured it may have been down to planting late.
This selection consists of
Naga Morich x4
Red Seven pod x4
Cayenne x6
Black Pearl x4
Yellow Seven pod x4
Tabasco x4
Miscellaneous labelled as "Yellow" x4 (seeds from a chilli I'll have eaten at some point).
Sweet Red x4 (bell shaped, not too hot)
Fire Finger x4 (small bird-eye type chilli's)
Miscellaneous x6 (I think these could be Habanerros seeds that I kept from last year)
Will probably do another set or two after these have been potted up.
Any other chilli-heads growing their own this year?
-
I've never tried growing chilies, do they take a lot of care? I'm often away for a week or 2 with work and it's not always easy to keep them watered. Can you grow them next to herbs ok?
-
Tips & pointers on growing chilli's (http://www.southdevonchillifarm.co.uk/info/growing-chillies)
They're quite resilient, but like lots of sunshine & warmth, can withstand being dry for a day or so, but too long and they wilt much longer and they then die.
-
I will have to train my new flatmate to keep them watered then :P
-
I've just sown the South Devon Chilli Farm's top 10 about a week ago and so far 15 out of the 22 seeds I planted have germinted successfully which is a pretty good result. Only about half the last lot germinated, and most of those took a couple of weeks or more.
I also ended up cutting back and removing the fruit from the ones I mentioned above and they're looking nice and strong and bushy now.
Got a bunch of tomatoes and sweet peppers to do soon as well. Should be a good year!
-
Thats pretty quick germination, some of the species (particularly the C. chinense) can take upto five weeks to germinate (see Devon chilli farm tips & pointers linked above).
Good work over-wintering some too, they should provide a nice early crop.
-
Yeah, I was surprised by the germination rate. Only the Orange Hab's and Fresno (i think) that haven't sprouted yet.
I'm in a pretty good spot for growing I guess - down in Guildford, with a south-facing garden and bedroom windowsill, (there's gotta be some benefit to being stuck down here, eh?)
Do you put yours outside at some point? In a greenhouse or anything?
I've been thinking about getting/making one of those little plastic greenhouse things to go along the back wall of the house. D'ya reckon that's necessary/particularly beneficial down here?
-
Outside will give you more space, I would certainly wait until after there possibility of frost has long passed though. Keeping them in a greenhouse of any sort will be a good idea as it increases the temperature, just be wary of pests (throw ladybirds in there to eat green/white-fly).
Don't bother up here as I live on a hill that gets very windy those plastic things get ripped to shreds and I've not had the time/inclination to buy a proper green house yet.
-
You will be better off putting them into a Cold Frame (http://en.wikipedia.org/wiki/Cold_frame) to harden off as they are unlikely to like the sudden change in temperature going from inside to directly outside - plenty of desgns on Google to choose from.
-
Ok, without trawling through all the thread, where do people recommend for buying seeds. I am sure some people have better quality seeds than others. After some scotch bonnets, some habeneros, etc etc.
-
Local market is good for those, you get plenty of seeds sow quite a few and you're bound to get some germinate.
-
Pass the water ....
http://www.bbc.co.uk/news/uk-12506652 (http://www.bbc.co.uk/news/uk-12506652)
-
Any other chilli-heads growing their own this year?
I have a few Apache Hots on the go.
Any experience withthe resilience of bird's eye plants?
-
mine went perennial this winter, I have between 30 to 60 birds eye / finger chillis at any one time, from 2 plants. they near constantly flower. I pollenate with a fine painting brush every week or so. feed only once a month, tomato feed.
-
I planted a good few seed a couple of weeks ago, and am now the proud father of 18 one inch high chili plants. I really don't know what I'm going to do with them all if they all grow to maturity as I live in a small flat. I was only expecting a couple to pop up! I have no idea what they are either, the parents were those two inch red ones you get in Oriental supermarkets.
-
consider your endstage being mine... but with 16 more plants. they will need a 15cm dia pot each quite soon. Once germinated they will be unlikely to die.
i suggest a great UKB chill giveaway.. or start to consider a commercial enterprise!
-
i suggest a great UKB chill giveaway.. or start to consider a commercial enterprise!
Please put me down for one or maybe two if do give them away (Sheff based).
-
Myself when young mistook a tin of chilli for bolognaise sauce in Payot Pertin. Not being a fan it wasted a hard-earned and much anticipated 200g of Hache. All epithets apply.
-
A new spicy addition to the T3 sauce range - Holy Cow!
http://www.holycowfc.com/ (http://www.holycowfc.com/)
Got their "Madras Mint" first, really nice and, well minty but with a heck of a kick!
Purchased the Mango Monsoon and the Himalyan Hot Garlic over the weekend, just tested them out with some pakoras and can report they are similar in terms of flavour and heat, the Hot Garlic particularly so.
More of a dipping sauce / relish than a ketchup, but excellent for dipping the usual accompaniments in.
-
I've checked through this thread for hints'n'tips on growing chillies - all pretty helpful Basically I've got 3 plants that I got given as a birthday present and they're now residing on the balcony in a mini greenhouse. I've just potted them up from 2.5" square pots to a single 8" x 6" ceramic pot.
Any tips on holping them grow and preventing infection etc.? I got white fly on my herbs the other year :-(
Oh, I also made my second batch of Nam Prink Poa - this time witht he correct Kashmiri chillies which are much milder than the rocket rockets that I used last time! :o This time it's actually edible neat and quite tasty in stir frys etc. :dance1:
-
Give 'em lots of feed, and keep them warm will help them grow, they soak it up. Sounds like the mini greenhouse will be fine.
I use Chilli Focus (http://www.greenshorticulture.co.uk/Chilli-s-447/Nutrition-454/Chilli-Focus-1059.asp) but I'm sure any generic plant food would do fine (e.g. tomato fertiliser).
No magic cure for white/green fly, but keep an eye on them and nip it in the bud as early as possible. Soapy water is an organic solution, otherwise insecticide with pyretherin.
I've got this lot on the goal (picture about a month old, all a lot bigger now), which consists of Naga Morich, Red and Yellow Seven Pod, Black Pearl, Tabasco, Patio Sizzler, Sweet Mini Red and some miscellaneous ones that I've no idea what they are...
(http://farm4.static.flickr.com/3293/5761391108_1e28d15326_b.jpg) (http://www.flickr.com/photos/slackline/5761391108/)
Chillis! (http://www.flickr.com/photos/slackline/5761391108/#) by slack---line (http://www.flickr.com/people/slackline/), on Flickr
-
Cheers Slackers!
Do you need to do anything to polinate them?
-
Not really, most pollinate fine with the aid of ickle insects.
You can aid/artificially pollinate them by taking a small paint brush to one flower, dusting it and getting pollen on, then going to another flower, and repeating (ad nauseum).
-
I have a few very small chillies starting to show on the flowers. I have not pollinated, but then again there are 10 bee hives in my garden.
Have had a few flowers drop off, not sure what this is a sign of?
-
mine do that a lot. I'm wondering why all of my Chilli's appear within a few inches of each other on the plant though?
-
Doubt there's enough nectar in chilli flowers to interest bees.
Wouldn't worry about flowers dropping off either, happens if they don't get pollinated and start turning into the fruit, its just senescence.
Are you a part-time/hobby apiculturist then? Its something my wife and I are looking into starting doing.
-
Are you a part-time/hobby apiculturist then? Its something my wife and I are looking into starting doing.
My dad is a bee keeper, and keeps hives at my house as i have a nice big garden. He lives in Scotland and having some hives down here gives a different taste of honey, due to the difference in local flowers, etc etc. This in turn gets me pretty involved with looking after them. I have picked up quite a bit of knowledge really, and its not hard. Hardest thing is keeping the bees alive during the winter. A lot of good beekeepers still lose hives during cold periods.
Anything you need to know Slackers, just ask, and if i can't help, ill ask my dad. Just don't buy foreign bees if you do decide to get into it.
-
Do you get a buzz from it? :)
(sorry)
-
8) I found a module I did in 3rd year Zoology on "Social Insects and Apiculture" dead interesting, particularly from the genetics aspect (the other part of my dual honors degree).
Wife is keen simply 'cause she likes honey! Bees in general need all the help they can get though due to hive declines.
Going to join the Sheffield Bee Keepers Association (http://www.sheffieldbeekeepers.org.uk/) as they run courses and provide insurance against Varroa infestations. Not pulled our thumbs out yet though.
Will holler if I've any questions though, cheers.
-
Do you get a buzz from it? :)
(sorry)
When you are eating the honey yes, its great. ;D Really like to get the hives somewhere with heather, the taste is just amazing!
-
This looks like a good project:
http://www.bbc.co.uk/news/uk-england-south-yorkshire-13681842 (http://www.bbc.co.uk/news/uk-england-south-yorkshire-13681842)
This thread reminded me of......
Two bee keepers in a pub. First one says "How many bees have you got?"
"10,000" says the second one.
"Oh yeah? And how many hives?" says the first
"20" the second replies "How many bees have you got?"
"A million"
"Really?" says the second "And how many hives do you have?"
"Just the one."
"A million bees!?" exclaims the second bee keeper "In one hive!?"
"Yeah" says the first "Fuck em, they're only bees."
:offtopic: :P
-
This looks like a good project:
http://www.bbc.co.uk/news/uk-england-south-yorkshire-13681842 (http://www.bbc.co.uk/news/uk-england-south-yorkshire-13681842)
Heard about that a while back, regularly see one of the vans outside work here, not sure which building they have the hives on top of though.
-
Well, after a promising start I think my chilli growing season might have fallen flat on its face. :(
I think I've got some kind of blight/fungal infection. The plants are looking a bit fucked too :lol:
A lot of the leaves have gone yellow/brown and the only flowers have now gone black inside. Oh well, maybe next year...
-
:thumbsdown:
Got a fair few chillis coming through on mine, although none of the naga varieties have polinated yet, despite lots of flowers.
-
Mine are coming on nicely but are covered in white fly. Has anyone found a good answer to these blighters? I have tried leaving them out in the rain and spraying them with soapy water.
-
Pyrethrin (http://en.wikipedia.org/wiki/Pyrethrin)
-
Thanks, will get hold of some. :)
-
Should be available in any garden centre store or B&Q.
-
www.chillifest.co.uk (http://www.chillifest.co.uk) A chilli festival in the Lakes. May be of interest to the chilli aficianadi on here!
-
Well, after a promising start I think my chilli growing season might have fallen flat on its face. :(
I think I've got some kind of blight/fungal infection. The plants are looking a bit fucked too :lol:
A lot of the leaves have gone yellow/brown and the only flowers have now gone black inside. Oh well, maybe next year...
Its not feckin red spider mites is it, the curse of the indoor horticulturalist?? They murdered mine two primo lovingly tended plants last year :wavecry: they kind of stealthed their way onto the plant and by the time I noticed they have caused irreperable harm - I am now paranoid about another red arachniod invasion :ninja:
-
Don't think so - I think it's maybe a humidity related thing. The wee greenhouse shelter they're in get's pretty steamy when the sun's out, which isn't often!
I'm starting to doubt whether we actully get enough sun/warmth to grow chillies in glasgow. :'(
-
I manage OK on a south west facing window sill in rural Fife :ang: just realised I now sound like Alan feckin Titchmarsh, I shall go discipline myself immediately, apologies :spank:
-
www.chillifest.co.uk (http://www.chillifest.co.uk) A chilli festival in the Lakes. May be of interest to the chilli aficianadi on here!
May well check that out, looks interesting.
-
www.chillifest.co.uk (http://www.chillifest.co.uk) A chilli festival in the Lakes. May be of interest to the chilli aficianadi on here!
May well check that out, looks interesting.
I wouldn't, its been cancelled!
-
Some of this years crop...
(http://farm7.static.flickr.com/6173/6156609478_a0697309b9_b.jpg) (http://www.flickr.com/photos/slackline/6156609478/)
Chilli's (http://www.flickr.com/photos/slackline/6156609478/#) by slack---line (http://www.flickr.com/people/slackline/), on Flickr
The orange ones in the middle are very pallatable (but no idea of variety), the yellows on the left are seven pod, yet to try them but should be nice and hot. Some Bird Eye and Tobassco in there too as well as some random ones I'm not sure about.
Still got plenty left on various plants, particularly the bird-eye and many are flowering again (:2thumbsup: although I doubt its going to stay hot/sunny enough for them to grow well :thumbsdown:).
-
Rescuesauce?
http://www.wakefieldexpress.co.uk/news/local/wakefield-news/mum_s_tasty_idea_to_help_rescue_son_1_3782775 (http://www.wakefieldexpress.co.uk/news/local/wakefield-news/mum_s_tasty_idea_to_help_rescue_son_1_3782775)
Should make for an interesting addition to a hot sauce collection (Although I'm running out of space in the fridge!)
-
Two people hospitalised after "World's hottest chilli competition":
www.telegraph.co.uk/foodanddrink/foodanddrinknews/8808120/Worlds-hottest-chilli-contest-leaves-two-in-hospital.html (http://www.telegraph.co.uk/foodanddrink/foodanddrinknews/8808120/Worlds-hottest-chilli-contest-leaves-two-in-hospital.html)
-
Two people hospitalised after "World's hottest chilli competition":
www.telegraph.co.uk/foodanddrink/foodanddrinknews/8808120/Worlds-hottest-chilli-contest-leaves-two-in-hospital.html (http://www.telegraph.co.uk/foodanddrink/foodanddrinknews/8808120/Worlds-hottest-chilli-contest-leaves-two-in-hospital.html)
Just saw that!
The person who came second went to hospital twice? Surely ending up in A+E is an instant disqualification?
-
Homer vs CHili (http://www.youtube.com/watch?v=gshl9GyaRgk#)
Also this is quite good if you've not read it before.
http://www.freerepublic.com/focus/f-news/544975/posts (http://www.freerepublic.com/focus/f-news/544975/posts)
-
not read that for ages... still birngs tears to the eye
-
Grandmothers someone else's Reggae Reggae sauce (http://www.guardian.co.uk/law/2011/nov/16/levi-roots-reggae-reggae-sauce) :slap:
-
looking for some advice.
wanna make some chilli oil..
got about 30 left from this year, about to bring them in for the winter.. not hot hot hot (ladies fingers type)
do i just bung em in a bottle of olive oil?
do I part bake first?
anything to know before I chuck em in the bottle?
cheers...
-
Most chilli oils I've had the chillis have been dried first and have a mixture of chopped (quick strong infusion of flavour) and whole (aesthetic really).
Never made any myself though and a quick search suggests that some recipes use fresh, others dried (but again some chopped and some whole) and some will heat the oil and chilis to facilitate the release of flavour.
Sterilising the bottle is always a good idea too.
Not much use, but be interested to hear others thoughts as I'll have a few spare that I may as well make some oil with.
-
I put mine in oil and gently raised the temperature until it just started to show signs of movement then instantly took it off, strained it and then added it and some dry chilli to a sterilised bottle. I think it was a BBC good food type recipe?
-
nice one... dont mind if it's cloudy.. hence my thought I'd get better oil with part baking em first...
any more experiences??
cheers.
-
Does anyone have any opinions on whether I'd have more luck growing from seed or starter plants?
Also, I'm looking for something with a decent yield of fruit and medium heat, any ideas?
-
I've had them from both - starter pots (e.g small plant) just get you a couple of weeks further down the line and plus natural selection has already taken its course a bit by then...
-
If you sow seeds early (e.g. February) and keep in warm and as sunny a spot as possible I don't think it makes a great deal of difference.
You probably have more choice on variety from seed.
As for productive varieties at an appropriate strength I can't really say, some plants of the same species have more fruit than others. You can maximise yield by clipping the ends and encouraging outwards bushy growth and using a good fertiliser.
The seven-pot seeds* I grew last year were quite productive, but I suspect the climate (even on my window sills) wasn't hot enough for the all of the fruit to reach its full potential.
* Caribean in origin, apparently the name stems from the fact that one is sufficient for seven pots of food or something like that.
-
When I grew from seed and had so many chillis going on I had to give them away...
I must plant those habanero seeds I've still got from the plants you donated to me slack---line; do you think they'll still germinate after a couple of years?
-
I must plant those habanero seeds I've still got from the plants you donated to me slack---line; do you think they'll still germinate after a couple of years?
I expect so, you might get slightly lower gemination rates, but sow quite a few out and some should grow (and if they all germinate.... :))
-
I must plant those habanero seeds I've still got from the plants you donated to me slack---line; do you think they'll still germinate after a couple of years?
I expect so, you might get slightly lower gemination rates, but sow quite a few out and some should grow (and if they all germinate.... :))
(http://davidszondy.com/future/Dystopias/triffid01.gif)
-
Just planted some seeds out and the following is on the back packet of seeds from The Chilli Pepper Company (http://www.thechillipeppercompany.co.uk).
Sow early spring in moist seed compost and barely cover the seed. Germination usually takes 8-14days at 24-27C (75-80F)
Transplant seedlings when large enough to handle into 7.5cm (3in) and finally into 25cm (10in) pots or grow bags. Aim for a night temperature of between 16-24C (60-75F) otherwise fruit setting may be poor. Likewise keep daytime temperature around 24C (75F) for best results.
Planted out 6 x Naga Morich 6 x Red Scorpion (both Capsicum chinense varieties) 8 x Thai bird eye and 8 x Random orange chillis
-
Any recommendations for fresh/ dried chilli retailers? I used to use World of Chillies but they fucked up my order a year ago and still haven't refunded, so I'm loathe to use them again.
-
I have been bought things from this site on several occasions, though I have not actually used the site myself, the products have seemed good (to me). The Chipotle chillies were great for adding a smokey flavour to chilli's, no idea how they stack up on price etc.
http://www.hot-headz.com/chilli-sauce/dried-chiles/ (http://www.hot-headz.com/chilli-sauce/dried-chiles/)
-
Thread ressurection has reminded me, the Caribbean stall in Castle Market (Sheffield) sells Bhut Jolokia/Naga chilli's for fuck all (£0.20 each), mixed tub on the counter some weren't in great confition, but even if you don't eat them its a very cheap way of getting seeds (albeit of unknown strains).
-
I lost all my frozen fresh chilles in The Great Freezer Disaster of 2011, so I need to re-stock the more interesting varieties.
I'm also out of all my dried ones except the cascabels, so I'm getting rather twitchy.
-
Any recommendations for fresh/ dried chilli retailers? I used to use World of Chillies but they fucked up my order a year ago and still haven't refunded, so I'm loathe to use them again.
Used Cool Chile (http://www.coolchile.co.uk/) for dried chillies and they seem pretty good - think I have had two or three orders with them and nothing has gone wrong.
-
Good thread resurrection!
I should add that Leeds Sainsbury's is stocking an "Extra Hot" version of the (already pretty warm) Encona West Indian Hot Sauce. I got some the other day and it's pretty fire-ey.
Still got the nice, sweet flavour of the original version and the heat is still quite peppery and aggressive on the tongue, just on a much hotter scale! Mrs Z reckoned it was "nowt" but I was reaching for a cold lager when I tried some!
-
This thread reminds me: Made some rootin tootin hollerin chipotle chilli burger sauce last night:
Soak a dried chipotle chilli until soft, pound in pestle and mortar add some Worcester Sauce, tomato sauce, grated parmesan, smoked paprika and cumin, pound some more. Add Soured cream, mix, slap on burger, enjoy!
:popcorn:
-
Made some brutal Laap last week. Can't remember the quantities But :- Minced pork (could use anything), shallots. Cook till just cooked with some chilli powder (I used about a tbsp). Add spring onions, lime juice, fresh coriander and mint and fresh chillis to taste. dash of fish sauce and a teaspoon of toasted rice powder. Bit of sugar if it's too tart. Eat at room temperature with some sticky rice.
Delicious.
I used 6 small red chillis for 2 people and it was a bit much I really should deseed them 'cos I had a fairly unpleasant night if you know what I mean.
-
Does anyone have any opinions on whether I'd have more luck growing from seed or starter plants?
Also, I'm looking for something with a decent yield of fruit and medium heat, any ideas?
i've done both with reasonable success. The South Devon Chilli farm has a great selection, and loads of info etc on varieties.
Apache Hots seemed very resilient, probably the perky side of medium, but a very nice flavour. I'm not a great fan of the searing intensity that (particularly shop bought for some reason) scotch bonnets have, but these were lovely.
Good old Jalapeno and Serranos are good too, though perhaps need a little more TLC than the A-hot.
-
I ended up with 3 seedlings from Tesco's (shudder) in the end:
Cheyenne
Apache
Scotch Bonnet
Two out of three have just started flowering but the last one hasn't yet.
-
nice one, hope they do well!
Here is the link if you want anything more unusual:
http://www.southdevonchillifarm.co.uk/shop/customer-products/chilli-seeds-with-heat-.html (http://www.southdevonchillifarm.co.uk/shop/customer-products/chilli-seeds-with-heat-.html)
their growing tips are pretty good in my experience too. especially that plants are more prolific if you pick the fruit regularly.
Any one any experience growing hungarian wax chillis? barely hot at all, but a great flavour.
-
i gave my 16 month old a spicy tomatoe bhaji the other day.not sure if she was keen at first.opening mouth and sticking hand in to route it out,she ate another though so couldnt have been that bad.
-
nice one, hope they do well!
I guess they're doing quite well, all 3 are big (I've had to move them as they're blocking all light from the window) and all 3 are flowering. Not a single chili though!
-
Encourage fruiting by artificially pollinating them.
-
Encourage fruiting by artificially pollinating them.
This worked and I've currently got a tonne of (green) fruit. Unfortunately I now also have a tonne of green fly, I've tried spraying and watering the plants with a dilute mix of washing up liquid for about a week now but it doesn't seem to be having any effect, time for something stronger perhaps?
-
You can buy ladybird larvae online which are supposed to work well. Not sure whether you'd just end up with a flat full of happy, fat ladybirds though.
-
You can buy ladybird larvae online which are supposed to work well. Not sure whether you'd just end up with a flat full of happy, fat ladybirds though.
that sounds amazing (if I had a greenhouse), I'm less sure it's a good idea in the flat. They'd likely all just leave through the nearest window.
-
I've tried spraying and watering the plants with a dilute mix of washing up liquid for about a week now but it doesn't seem to be having any effect, time for something stronger perhaps?
I tried that several years in a row, never really worked and just ended up with shitty smeared windows.
Pyrethrin did work though (albeit not a wholly organic solution).
-
... yup that worked.
My 'generous' watering with washing up liquid doesn't seem to have been good for the Scotch Bonnet which now has about 2 leaves left!
However, it seems to be recovering and all of my Chilli's seem to be ripening. Should I just pick them and throw them in the freezer?
-
To keep to eat, or for seed?
I'd go bonkers on chilli infused dishes for a few weeks.. If yr over stacked I could be so bold to say I would be delighted to have a few off u ;) very cheeky.. Sorry.
-
To eat...
I just remembered GCW talking of a freezer disaster so presumed he kept his this way?
-
Glad the pyrethrin did the trick.
You can eat them and collect the seeds for next year too (inbreeding shouldn't be too big an issue after one generation) as the
heat doesn't come from the seeds but from the pith that holds the seeds to the flesh of the fruit.
When I had a glut of habanerros I made a sauce (recipe is further back in this thread, but basically blend whatever you want, simmer for a few hours and then put in sterilised containers).
I went round the market out here in Peru the other week and purchased three different varieties of chillis from which I have extracted the seeds (cheaper and better than crappy trinket souveniers :2thumbsup: )
-
I kept some of the fleshier chillies in the freezer as they never dried well for me, and it was easy to add to sauces/ blend.
-
New claim for worlds hottest chilli (http://news.yahoo.com/world-39-hottest-pepper-grown-south-carolina-173214578.html?.tsrc=attcf)
Friend managed to grow some Naga chillis this year, yet to try them though.
Never got round to germinating the Peruvian chilli seeds I collected, I think I'll start them mid-January.
-
Quick questions about cooking with chillies:
1. I tend to start cooking them first in pan-based foods, to temper the heat a bit and start flavouring the oil / entire dish. How much cooking does it take to significantly reduce the heat?
2. Are there any obvious ingredients that will negate the heat? I've had someone tell me that some fatty foods do, but I haven't had consistent results.
3. Are brown seeds a sign the chilli is going off, and/or will lose it's heat?
4. Are supermarket Scotch Bonnets the real deal, as they don't seem as hot as I feared?
Ta,
Fiend x
(chilli noob, chilling out below 100,000 Scoville and happy with that, thanks)
-
1. I dont think cooking reduces the heat as much as dissipates it, remember chillis also have a flavour. Even in the same batch of chillis the heat can vary. You just need to practice, but it's always an approximation. Ive been cooking spicy food for 20 years and I still get nervous cooking for guests 'cos there's so much variance. Taste your chillis beforehand and get an idea of how this effects the final result.
2. No. some say yogurt but theyre fibbing.
3. After freezing?
4.Dunno. But theyre pretty variable in strength
-
3. No - just whenever I buy fresh ones, maybe 1 in 6 has brownish seeds?
-
2. Are there any obvious ingredients that will negate the heat? I've had someone tell me that some fatty foods do, but I haven't had consistent results.
Citrus juice added whilst cooking can help temper the heat.
4. Are supermarket Scotch Bonnets the real deal, as they don't seem as hot as I feared?
There are a huge number of factors that affect the heat of chilli's, not just the variety name but the underlying genetics. Genetics are the important thing though, but once thats done growing conditions can make a huge difference. If they're picked when they're well watered it reduces the heat due to the water content, letting them dry a bit (but not completely desiccating them to dried flakes) helps increase the strength/heat of freshly picked chillis.
If you fancy a hot curry I tried this last year, despite the warnings to the contrary I added half of the bag of chillis to the dish (if I remember correctly it says a teaspoon or two until accustomed). I'm fairly used to chilli's and have had various Naga/Bhut Jolokia/Moruga's/Red Savina's etc. in my time, but this was fucking hot
(http://www.chileseeds.co.uk/images/satans_ashes.jpg) (http://www.chileseeds.co.uk/satans_ashes.htm)
Insides weren't too happy either, but thankfully no "second wind" when it exited the body (how I've no idea).
Currently I'm enjoying livening my food up with Falmin Peppercorns (http://www.chileseeds.co.uk/chilli_powder.htm#Flami%20Peppercorns) which have been soaked then dried in Naga Chilli Oil, very nice it is too.
Planted out the following seeds yesterday, hopefully I'll get decent germination rates...
8 x Yellow Seven Pot/Pod (http://thechillifactory.com/chilli-chili-chile-product-Trinidad%207%20Pod%20JONAH%20YELLOW)
8 x Yellow Moruga (http://www.pepperseeds.eu/trinidad-moruga-scorpion-yellow.html)
8 x Seeds taken from orange chilli's picked up in Peru in 2012
8 x Seeds taken from red chilli's picked up in Peru in 2012
4 x Bhut Jolokia (http://en.wikipedia.org/wiki/Bhut_Jolokia)
4 x Red savina (a hot habanero) (http://en.wikipedia.org/wiki/Red_savina)
-
Ta. I think they had fairly plump flesh which might be a sign of being well watered?? Also I probably did put some lemon juice in at some point. Useful knowledge.
Anyway will keep trying....
-
Okay I think I might have got a duff batch of Scotch Bonnets before. I got another pack from the supermarket and they were smaller and redder. Used two in a creamy curry the other night and it was fucking hot (and delicious). Used two bigger ones in tangy tomato curry tonight and it's taken me half and hour to eat the first 10 mouthfuls.....without chewing. Well done Fiend ::)
-
I can see through time!!! (http://www.youtube.com/watch?v=l8xlbyr0JZU#)
-
http://caribbeanpot.com/the-ultimate-curry-goat-recipe/ (http://caribbeanpot.com/the-ultimate-curry-goat-recipe/)
This is a good use of scotch bonnets. I'd go with 2 chillis instead of the half stated. I think the first ones you bought were what we call 'red peppers' in the trade. ;)
-
I'd have noticed that....I hate bell peppers!
-
I'd have noticed that....I hate bell peppers!
They're all Capsicums though, its just the amount of capsaicin (http://en.wikipedia.org/wiki/Capsaicin) that they contain varys (considerably!).
-
Purchased myself half a kilo of dried Naga Bhut Jolokia chilli's the other day for making into flakes and for use in sauces....
(http://i.imgur.com/29UUqbY.jpg)
(http://i.imgur.com/lkEn7Ji.jpg)
The smell is fantastic. A great saving over buying them as 25g batches, and even better value for money than the £1.50 for 3 a chilli stall on Fargate were selling them for in Sheffield over the weekend.
-
2. Are there any obvious ingredients that will negate the heat? I've had someone tell me that some fatty foods do, but I haven't had consistent results.
Coconut milk will do the trick. Rice also tempers heat- the very hot cuisines of Sri Lanka, South India, Thailand and Aceh are all predominantly rice-based (unlike those softies up in northern India).
Incidentally, has anyone ever had deep fried chillies? I think you get them in packets in Tamil shops, they are pre-prepared with some kind of yoghurt. Deep fry them and eat them alongside your rice and curry, like a poppadom. Delicious!
-
Incidentally, has anyone ever had deep fried chillies? I think you get them in packets in Tamil shops, they are pre-prepared with some kind of yoghurt. Deep fry them and eat them alongside your rice and curry, like a poppadom. Delicious!
Yes, they're served in that style as a pakora (basically anything thats bite-size and been deep fried), they seemed to me to be coated in a light batter of some description. Had them at both Butlers Balti House on Broad Lane and Downtown India - Akbars on West Street. Really tasty.
-
Making a hot curry for one tonight with Naga Viper (~1400000 SHU) (http://en.wikipedia.org/wiki/Naga_Viper_pepper) question is one chilli or two? Erring on one to start with, can always try two at a later date.
(https://pbs.twimg.com/media/B_cBmnBWAAAQCYR.jpg:large)
-
Holy bleeding rectum batman
-
One chilli made for a lot of heat, but not unbearable. Four left, might throw them all in next time. :devil-smiley:
-
More Than Spice: Capsaicin in Hot Chili Peppers Makes Tumor Cells Commit Suicide (http://jnci.oxfordjournals.org/content/94/17/1263.full) from the Journal of the National Cancer Institute.
-
Anyone got any good recipes for chilli jam? I have a surplus of basket of fire chillis to use up...
-
Always used Nigella's Chilli Jam recipe (https://www.nigella.com/recipes/chilli-jam) and never had any cause for complaint. Personally I just use ordinary sugar instead of the jam sugar and it works fine without Pectin being added but you have to work at getting it to set a bit more (basically cooking it a bit longer).
-
Anyone got any good recipes for chilli jam? I have a surplus of basket of fire chillis to use up...
https://www.theguardian.com/lifeandstyle/2010/aug/21/steak-sandwich-recipe-yotam-ottolenghi the recipe within this page here (More of a salsa than a jam) is very nice, don't think I have made a jar that has lasted more than a couple of days!
-
On with nigella's recipe at the moment, looking forward to seeing how it turns out!
-
On with nigella's recipe at the moment, looking forward to seeing how it turns out!
And... ;)
-
Good. Ish... it smells very vinegary but it tastes very nice! It's very spicy! It also didn't set very well so it's more like a thick sweet chilli sauce.
-
I've just ordered some of these Carolina Reaper thingies, they're meant to be a bit feisty.
(http://i.ebayimg.com/00/s/MTIwMFgxMjAw/z/Ej0AAOSwgY9XfpOO/$_57.JPG?set_id=880000500F)
Not sure quite what to do with them bar make sweat-inducing curries :-\
-
Nice, be interested to hear what you think of them.
The obvious thing to do though is to video yourself eating a whole one (https://twitter.com/Aneerinyourear/status/774835829030084608/video/1). :lol: :lol: :lol:
-
Nobody wants to see me in a bra ;)
-
I guess the bra could be made optional.
-
Chopan M, Littenberg B (2017) The Association of Hot Red Chili Pepper Consumption and Mortality: A Large Population-Based Cohort Study (http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0169876)
http://dx.doi.org/10.1371/journal.pone.0169876
-
Try telling those conclusions to my stomach the morning after!
-
Anyone care to give me a absolute basic chilli sauce recipe. i.e. Chillis, vinegar, sugar in approx quantities + cooking times? I want to start playing around while waiting for this year's crop to arrive. I'll be using scotch bonnets. Thanks.
-
half a tin of chopped tomatoes (use the other half to make a different strength sauce) - real tomatoes would be good (however much half a tin weighs)
equal amounts of sugar and white wine vinegar (by volume), min 1 tablespoon, max 4ish (not too sure about max amount) - depends on whether you want to preserve it or fridge it
probably right for 3 or 4 scotch bonnets without the seeds to start with
whiz it up with electrickery
bring to boil
simmer until thick enough
don't fuck about with garlic, obviously
-
Cheers! Is it too difficult to get the correct texture or a question of taste using tomatoes?
-
I've only done it once without tomatoes and that was with fairly mild chillis - and I made it too vinegary
not sure why I started with the tomato base originally?
-
Hopefully I'm going to acquire a Guadaloupian recipe from niece's boyfriend's mum. I'll post it up. It was excellent the bottle she sent me.
-
We've got a good crop of different varieties of chillies coming along in the garden - but have just realised we don't have a clue about how to tell when they are ready to pick? Any handy tips?
-
Unless they're super-hot... eat one?
Most chillies can be eaten anywhere between green and red, though obviously some have a nicer flavour at different colours (or even dried).
Roughly, the redder they are, the sweeter they get - and what you're using them for will also make a difference as to when you pick them.
Pickled chillies are usually green whether for a chilli pickle, or jalepeno-style - i.e. sharp/sour.
Sweeter uses, notably jams and sauces tend to be picked red.
For fresh cooking, I'd personally err towards letting them turn red unless they're finger/birds eye chillies.
-
Related to this thread, came across this YouTube channel "Hot Ones".
Various guests (including some good'uns) eat progressively hotter chilli sauces whilst being interviewed.
What could be pretty corny is saved by a remarkably likeable and knowledgeable host.
https://www.youtube.com/playlist?list=PLAzrgbu8gEMIIK3r4Se1dOZWSZzUSadfZ
Neil deGrasse Tyson, Ricky Gervais, Seth Rogan and Padma Lakshmi are worth watch.
-
(http://i1050.photobucket.com/albums/s404/fried71/20170721_174825_zpssqgvjedj.jpg) (http://s1050.photobucket.com/user/fried71/media/20170721_174825_zpssqgvjedj.jpg.html)
2 years to get here. 15 dorset Nagas rippening nicely on my balcony. I am so happy.
-
2 years from seed? I've got a scotch bonnet on my desk at work, hopefully it won't take to years to produce!
-
Yup, weather was shit last year. Had a scotch bonnet the year before, got 1 chilli. Divided it up between 6 of us.
-
Outdoor grow? That's very slow
I grew 3 Butch Scorpions and ended up with too many to know what to do with in about 6 months...
Got 3 serrano plants on the window sill at work, one of which already has 8 fruit on it from planting in April.
2 years seems odd.
-
https://awol.junkee.com/aldwych-cafe-spiciest-ice-cream/58061
Why would you?
-
A friend has been making chilli sauces for a few years now, mainly grown in his polytunnel in Sheffield. I'm far from being an expert but I've really liked his Bajan and Heavy Smoker sauces. Not cheap but if you are Peak based and like the idea of minimising your food miles, maybe give them a try: https://khooshotsauce.co.uk/ (https://khooshotsauce.co.uk/)
-
Anybody got any tips/beta for pickling chillis? Got a few different varieties, some thin skinned and some thick skinned.
-
I found it helpful to put them in a jar with vinegar ;)
-
Thanks for the sarcasm, you lanky chocolate teapot! ;D