Mate of mine that i play soccer with makes his own chilli sauce its awesome stuff
Jalapeños on my burger is about as hot as I get
A friend of mum’s at work gave her some jalapeños. Just trying to think of what to put them in? They will be too hot for the significant other though hihi.
Also things such as Peter Watson chili jam (Peter Watson shop is in Collingwood), and Marco Polo fefferoni (yellow chilis in vinegar) are amazing.
A friend of mum's at work gave her some jalapeños. Just trying to think of what to put them in? They will be too hot for the significant other though hihi.
What colour are the Jalapenos? The green ones aren’t that hot. Red or black ones tend to get up there but not as hot as say habaneros.
I never use chilli powder much at all. I always use either flakes or sauces, or even heaven forbid chillies.
Love me some chilli
I am the type of idiot that decides a basic vindaloo receipt could do with some extra heat
Quoted PostA friend of mum's at work gave her some jalapeños. Just trying to think of what to put them in? They will be too hot for the significant other though hihi.What colour are the Jalapenos? The green ones aren’t that hot. Red or black ones tend to get up there but not as hot as say habaneros.
Oh ok, they’re green. Thanks.
Why is it that I can eat chillis till the cows come home, but hot english mustard/horseradish/wasabi gets me up my nose every time?
Why is it that I can eat chillis till the cows come home, but hot english mustard/horseradish/wasabi gets me up my nose every time?It's meant to. They're different altogether.
Quoted PostI'm kinda the reverse, I'll have as much wasabi or horseradish as I want, get that fizzy heat for a few seconds then all good. Chillies I have a definite limit.Why is it that I can eat chillis till the cows come home, but hot english mustard/horseradish/wasabi gets me up my nose every time?It's meant to. They're different altogether.
Growing a tonne of “cayenne” chillies this season as well as a few habaneros. Does anyone have a good sauce recipe? I pretty much love anything chilli from spicy/warm to sweating/nose blowing/where’s the dairy? painful.
Anyone got good bbq sauces?
Current best is Meat Mitch WHOMP!
Best for pulled pork, but can have on anything.
I made a nice BBQ sauce over the weekend for some beef briskett.
Onion, Garlic, Olive oil, fry it up
Add some treacle, cook a little
Add some malt vinegar and apple cider vinegar, cook a little
Add some tin tomato, cook a little
Add some pepper, hab powder, salt, dried oregano
Blend it all up with the bamix
I put some aside watered down for basting, use the rest as a sauce. Was beautiful.
Would use fresh chillis usually but this time jsut went with habanero powder.
Don’t ask for quantities. I’m an artist, not an engineer. I guess ratio wise for treacle, malt vinegar, cider vinegar, tin tomato would be 1:1:1:5. Or thereabouts. Start there and add treacle/vinegar to taste i guess.
The briskett itself was my first attempt at smoking in the Weber. Flavour wise it was great, but my temperature management and time management were shithouse so it wasn’t melt in your mouth tender… Was a bit chewy TBH. I’ll get there.
Awesome. I cooked my first brisket, looked amazing, came out a little on the dry side. Looking back, I reckon I took off too much if the cap. But it also tasted too much like corned beef, which I don’t like.
Pulled pork in the other hand I have had some good successes with.
Might crank up the Traeger this weekend.
I just looked up this “Traeger” thing. All I have to say is… **** you man, I’m jealous!!!
I’m growing some scotch bonnet plants which I’ll try making some jerk spice with. I’ve also got what I think are some aji limon plants growing. The pepper I got them from had bright yellow chillis with a sweet, fruity taste, and a moderate amount of heat, that I think would be interesting with lemon juice, salt and coriander on seafood.
Edit: That’s j-e-r-k. A Jamaican hot sauce.
oh, for anyone living in northcote, or most parts of melbourne probably. check out what im pretty sure are pepper trees on the left hand side of High street as you head into Westgarth going down the hill.
pretty sure you could use them fresh, if they are in fact pepper corns.
Well, regular black pepper come from a tropical vine. There’s a peppercorn tree that produces pink peppercorns though so it could be it.
http://www.npr.org/blogs/thesalt/2015/02/03/383364416/love-hot-sauce-your-personality-may-be-a-good-predictor?utm_source=npr_email_a_friend&utm_medium=email&utm_content=20150208&utm_campaign=storyshare&utm_term
oh, for anyone living in northcote, or most parts of melbourne probably. check out what im pretty sure are pepper trees on the left hand side of High street as you head into Westgarth going down the hill.pretty sure you could use them fresh, if they are in fact pepper corns.
Is this it: http://www.growmeinstead.com.au/plant/pepper-tree.aspx
The ones I’ve eaten (there is a tree outside Bairnsdale hospital) are quite tasty, with a lemony flavour to them.