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By (user no longer on site)
over a year ago
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Chilli hands down. With copious amounts of red wine garlic bread and dare I say it.., topping of cheese and those sexy jalapeños oooh yeah.
Come dine with us anyone? |
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"Curry, made with Naga , scotch bonnets and green finger chilli's. The hotter the better but tasty too. Make my own curries, and about to delve into the world of chilli growing.  "
Use bonnets in both with a few green chillies in the pickle.
Combo of spices is the important part.
There's a couple from Dorset who've now grown what's considered to be the hottest version of a naga.
When making a chilli always include dark chocolate |
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By (user no longer on site)
over a year ago
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"Curry, made with Naga , scotch bonnets and green finger chilli's. The hotter the better but tasty too. Make my own curries, and about to delve into the world of chilli growing.
Use bonnets in both with a few green chillies in the pickle.
Combo of spices is the important part.
There's a couple from Dorset who've now grown what's considered to be the hottest version of a naga.
When making a chilli always include dark chocolate "
What difference does chocolate make then? Heard about it but never tried ... |
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"Curry, made with Naga , scotch bonnets and green finger chilli's. The hotter the better but tasty too. Make my own curries, and about to delve into the world of chilli growing.
Use bonnets in both with a few green chillies in the pickle.
Combo of spices is the important part.
There's a couple from Dorset who've now grown what's considered to be the hottest version of a naga.
When making a chilli always include dark chocolate
What difference does chocolate make then? Heard about it but never tried ..."
The easiest way to explain is to try chocolate with chilli sold in sainsburys Tesco etc.It really works but don't go over the top with the amount or percentage of coco, start with 4/5 squares of Bourville and go from there. I've added this also:
If you love rich chocolate and the spicy kick of chili, why not combine them together? No, really! If you find that idea hard to swallow, I must tell you that South Americans have been mixing these two ingredients for centuries and it's only recently that we are catching on.
Many years ago chocolate was not enjoyed as the sweet candy or dessert treat that we know of today. Native South American tribes the Olmecs, the Incas, the Aztecs and the Mayans were the first to serve chocolate as a beverage. They fermented cacao beans to make a bitter drink which they would usually flavor with various spices including hot chili peppers. This exotic chocolate and chili pairing is still evident in Latin American cuisine, particularly in dishes like the mole and chili con carne.
Today, the chocolate and chili combination has since made its way into the mainstream. In fact it's become so popular that there are chocolate bars infused with the flavor of chili. I have personally tried this combination many times in the recipes featured below and love it. Chili peppers give a subtle heat to chocolate desserts and bittersweet chocolate gives spicy and savory meat and vegetable dishes a rich and creamy texture.
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"Curry, made with Naga , scotch bonnets and green finger chilli's. The hotter the better but tasty too. Make my own curries, and about to delve into the world of chilli growing.
Use bonnets in both with a few green chillies in the pickle.
Combo of spices is the important part.
There's a couple from Dorset who've now grown what's considered to be the hottest version of a naga.
When making a chilli always include dark chocolate "
Indeed, the dorset naga....I have several in various states of preservation. Some frozen, some pickled and some ground to a paste then frozen. And yes, I have sampled a tiny razor thin sliver (the size of a match head) of dorset naga and lived albeit barely, to tell the tale. The oil in the chilli has a release process, so while excruciatingly hot once in the mouth, its intensity increases over 5-10 minutes or so it gets worse once swallowed. The oil coats the lining of your throat as it passes to your stomach, thus insuring, every single fibre of your being feels like it is being injected with a billion red hot pins. It was the most satisfying experience once the intense agony had subsided an hour or so later, though the burn was still present long after.
Anyone fancy a try, your welcome to come and sample a homemade curry...nothing out of jars or pre-prepared packets...everything from fresh!.....go on...we dare you!....lol
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A couple of years ago on one of my stays in Jamaica and whilst ordering my breakfast omelette I asked the chef if he had anything a little spicier, in other words where are the bonnets!
He was surprised but promised to get me some, the next day he handed me a jar containing picked bonnets, which included sine very dark almost black and they were amazing for flavour and heat. That's the difference with bonnets and all other chillis in that they have a fabulous flavour with intense heat.
Went to the good food show and there was a chilli producer there with all his wares.
He had one particular concoction which I decided to try, so he dipped the very tip of a cocktail stuck into this brew and draw over a piece of bread.
The first 30secs were ok from then onwards was a bit of a blur.
According to my friends my pupils dilated, my lips went purple, I had beads of sweat under and around my eyes and I complained of intense heat!
Lasted for twenty mins and as far as the next day well I'd sooner forget it! lol |
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lol
