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Hi Biscombe,Nothing to do with chillis but wanted to let you know we found a great restaurant called 'La Concha' in Torrevieja last weekend. It's a street or so back from the seafront promenade and just does Spanish regional cooking. Very genuine and good value for a resort/seaside town.The stuffed baby squid in their own ink was delicious :)
Chillies are the 'in thing at the moment!' there are quite a few forums dedicated to just chillies! I think Dan is spot on for adding this sub forum!
Quote from: Biscombe on October 08, 2008, 12:31:56Chillies are the 'in thing at the moment!' there are quite a few forums dedicated to just chillies! I think Dan is spot on for adding this sub forum! Hmm Nice though they are I think they are overrated. i grow just one type 'Numex Twilight' and it is sufficient for my needs.
But I think that, even from a purely pragmatic point of view, you're missing out with just that Numex. They're pretty (and prolific) but very high in heat and not great on flavour. For example, I have one powder I made just from Italian cayenne and another from Espanola, Mirasol, Apache and Georgia Flame (all medium heat) and you can smell and taste the substantial difference.
Quote from: Barnowl on October 09, 2008, 13:28:17But I think that, even from a purely pragmatic point of view, you're missing out with just that Numex. They're pretty (and prolific) but very high in heat and not great on flavour. For example, I have one powder I made just from Italian cayenne and another from Espanola, Mirasol, Apache and Georgia Flame (all medium heat) and you can smell and taste the substantial difference.how did you make the powders?
I've got a coffee grinder that I use for spices. It does a great job on dried chillis. Whizz for a short time to get chilli flakes, longer for powder.
Quote from: ceres on October 09, 2008, 17:53:57I've got a coffee grinder that I use for spices. It does a great job on dried chillis. Whizz for a short time to get chilli flakes, longer for powder.Ditto :)PS I always de-stalk and sometimes de-seed first - especially if they are very seedy chillis.
Am I right in assuming that you have a separate grinder for spices i.e. you wouldn't use the same one for coffee, nuts etc? I'm in a bit of a dilemma now. G x
Quote from: Georgie on October 09, 2008, 20:04:17Am I right in assuming that you have a separate grinder for spices i.e. you wouldn't use the same one for coffee, nuts etc? I'm in a bit of a dilemma now. G xClean between use :)
Quote from: Barnowl on October 10, 2008, 15:49:02Quote from: Georgie on October 09, 2008, 20:04:17Am I right in assuming that you have a separate grinder for spices i.e. you wouldn't use the same one for coffee, nuts etc? I'm in a bit of a dilemma now. G xClean between use :)Sorry to sound dumb but the with current grinder I have (a Krups one) you cannot wash the bit with the blade/motor, you just wipe the inside around with kitchen towel. This is fine as I only use it for coffee beans, breadcrumbs and nuts. But surely chilli would leave behind the taste?G x