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By *irthandgirth OP Man 39 weeks ago
Camberley occasionally doncaster |
"Was your ghost chilli breakfast not spicy enough ?"
Oh, I ramped it up to liberally sprinkling Trinidad Scorpion chilli flakes on my cheese on toast and that was lovely.
The reaper is next level though. I added it to the pan when I sautéed some red pepper,mushrooms, chorizo and tomato. |
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By *irthandgirth OP Man 39 weeks ago
Camberley occasionally doncaster |
"Update.
All good. Zero issues. Now to gradually increase the amount.
You make it sound like an endurance test. Did it taste good? "
It tasted mega. Good kick. I've been wary of trying this chilli. I've known a few people have bad reactions to it.
I was expecting some 'repercussions' |
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Spicy shaksouka is the best kind of shaksouka
It's best with a couple of different chillis for depth of flavour, I usually do a mild fruity one like a jalapeño and one with a bit more kick like a bird's-eye |
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By *irthandgirth OP Man 39 weeks ago
Camberley occasionally doncaster |
"Spicy shaksouka is the best kind of shaksouka
It's best with a couple of different chillis for depth of flavour, I usually do a mild fruity one like a jalapeño and one with a bit more kick like a bird's-eye "
Birdseye is my normal go to breakfast chilli. Though i am partial to adding smoked green jalapeño to mushrooms. For shakshouka I like a dash of paprika and cayenne alongside the chilli to round out the flavour also.
I make spicy chorizo croutons for the topping. |
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By *irthandgirth OP Man 39 weeks ago
Camberley occasionally doncaster |
"I added a whole packet of Scotch Bonnets seeds n all to my Lamb Bhunha the other night 
Not my brightest idea ever but never mind i didn't waste it  "
I make an amazing lamb chorba (spicy Tunisian soup). Last time I made it, I used a whole jar of harissa, 20 birdseye chilli's and 3 or 4 scotch bonnets. When it cooked the top looked like lava with the chilli oil |
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"I added a whole packet of Scotch Bonnets seeds n all to my Lamb Bhunha the other night
Not my brightest idea ever but never mind i didn't waste it
I make an amazing lamb chorba (spicy Tunisian soup). Last time I made it, I used a whole jar of harissa, 20 birdseye chilli's and 3 or 4 scotch bonnets. When it cooked the top looked like lava with the chilli oil "
Not to mention, the volcano you feel in your butt the next day. |
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"I added a whole packet of Scotch Bonnets seeds n all to my Lamb Bhunha the other night
Not my brightest idea ever but never mind i didn't waste it
Arse like a ripped welly?"
It was a tad tender the following day.
Every day is a learning day |
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