Join the growing club of self-mutilators?
And what a bad lead for today's gourmet? The one with the mouth left!
Is there a craze for inedible veg? World's toughest cabbage? Most watery pumpkin? Most prickly cucumber? ???
Well I certainly enjoy chillies with heat, but surely this is going a bit too far?
Heat in chillies is great, but heat and flavour is even better!
Well said, that girl!!
A newly opened Indian restaurant makes a dish called "hari Mirch chicken! which uses the Naga chilli (yum). I didnt find it that hot when I tried it but then I di have a tongue like the sole of a flip-flop!
Mind you, I reckon a couple were used in my last extra, extra hot vegetable Jalfrezi. Even I struggled - I had to eat it cold!
Helen
The thing that amuses me - in this age of Gourmet Tasting - is how the hell do you select your chilli? You have to eat it in a dish &, with so many hundred varieties, -that's a lot of dishes? Over what period?
And Vitamins? Yes - but how many does it take to make a difference??
Can you honestly differentiate??
From a short selection - you choose!!
Aci Sivri, Aji Brown, Aji, Almapaprika, Anaheim, Ancho, Asain, Azr, Bahamian, BigJim, Birds Eye, Cabai Burong, Carolina Cayenne, Cascabel, Cayenne, Cheiro, Cherry, Chile de Arbol, Chiltecpin, Chiltepin Cherry, Chiltepin, Chimayo, Chipolte, Chipotle, Cobanero Mayan Love, Cobra, Coronado, Dagger pod, Demre, El Paso, Espanola, Guajillo, Habanero, Haimen, Hidalgo, Hot Wax, Hungarian Hot Wax, Hungarian, Jalapeno, Jaloro, Jamaican Hot, Japones, Kumataka, Lavingya, Manzano, Merah, Mexican Negro, Mirasol, Mulato, New Mexican, Nu Mex BigJim, Pasilla, Pepperoncini, Pequin, Piquin, Poblano, Pulla, Punjab, Pusa Jwalla, Putario, Puya, Red Savina Habanero, Rocoto, Rocotillo, Rocoto, Rojo, Sandia, Santa Fe Grande, Santaka, Santo Domingo Pueblo, Scotch Bonnet, Serrano, Serrano, Shipkas, Sikkimese Cherry Chili, Super Chile, Tabasco, Tabiche, Tepin, Tepîn, Tezpur, Thai, Trupti, Yatsafusa, Yellow, Yellow Wax, Zimbabwe Bird
Oh, & in case you think I'm a wimp, I lived in India for three years.
For those with scar tissue instead of a mouth & tonge, you can buy pure capaiscin (the stuff that gives chillies their heat) in a dropper bottle. Make a vat of chilli, ad one or two *drops* of this stuff and it's a hot chilli. Pure pain in a bottle. Why do they bother!?
Also it's the membrane that holds the seeds where most of the heat is stored; more so than the seeds and the flesh.
The ones I grew last year and pickled seem to be getting hotter as they mature in the jar, to the point of being too hot to use, not if you wish to enjoy the meal. Does anybody know a way of toning down chillies?
If a curry is too hot we tone ours down by adding plain yoghurt, afraid i am in the wimp class and prefer to taste the spices rather than blow the top of my head off! ;D
Quote from: MikeB on April 12, 2006, 11:39:52
The ones I grew last year and pickled seem to be getting hotter as they mature in the jar, to the point of being too hot to use, not if you wish to enjoy the meal. Does anybody know a way of toning down chillies?
Alcohol. Seriously, it's the only stuff that disolves capaisin. Alternatively, use less of them in a dish.
I use yoghurt, if you drink lhassi (yoghurt + water + salt with a sprinkle of toasted cumin on top) with your curry it soothes the afterburn!
sweet or salty lassi - yum (or mango flavoured if you like)
friends look at me strangely when I drinking watered down yoghurt in an indian restaurant, but i enjoy being able to taste my curry rather than just feeling the pain ;D
Quote from: bennettsleg on April 12, 2006, 13:26:11
Alcohol. Seriously, it's the only stuff that disolves capaisin. Alternatively, use less of them in a dish.
Thanks for the tip, I was aware of using yogurt or sour cream in the meal but we don't always have some handy, so I wanted to tone down the chillies in the jar. What alcohol would not alter the taste of the chillies do you think? Vodka?
Quote from: MikeB on April 12, 2006, 15:16:20
Quote from: bennettsleg on April 12, 2006, 13:26:11
Alcohol. Seriously, it's the only stuff that disolves capaisin. Alternatively, use less of them in a dish.
Thanks for the tip, I was aware of using yogurt or sour cream in the meal but we don't always have some handy, so I wanted to tone down the chillies in the jar. What alcohol would not alter the taste of the chillies do you think? Vodka?
Mmmm, there's a question. Haven't tried it myself other than having a glass on hand when eating spicy food.
Try decanting a meagre few of your chillies to another sterilized jar and pour in a slug. Vodka sounds about right due to lack of flavour, but be aware that you may end up with alcohol-laden chillies!
Quote from: bennettsleg on April 12, 2006, 15:40:12
alcohol-laden chillies!
So, don't eat and drive. ;D ;D