Recipes, home grown goodness, BBQing and food stuff
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@Tim That is QI. I have always liked Marco purely for this:
In Gordon's Ramsay autobiography Humble Pie, he portrays Marco as a tyrannical boss. Gordon once shed tears after Marco hurled some sauces at him, but Marco demurs: “He made himself cry — it was his choice. No one has the power to make a person cry.
He got to throw sauces at Gordon Ramsay. I would love to do that.
Oh, and make him cry, and then deny it was his doing. Great stuff.
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All my Chillies are nearly ripe and I have hundreds
Rocoto's up a storm
Hungarian yellows
Habeneros
Cayenne (but these didn't do so well for some reason)
JelapenoNeeding some recipes for preserving and general heat goodness recipes.
The first round of Rocotos were slow smoked over night and then made into a sauce but I can't keep doing that as I will have too much
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@Hooroo Lots of ways to preserve chillies. I have tried:
Freezing - the least successful but does work. The chillies lose texture and go a bit soggy but retain most of the heat, particularly seeds in. Good for stews, casseroles, con carne, etc.Pickling is good. Quick, easy and tasty.
Preserved in olive oil. From memory sat them in salt and vinegar for a day and then cleaned off and covered in oil. Kept for ages. Good option.
You can sun dry them if you get enough hot dry weather for a few days but you are in the Waikato so...I have a dehydrator and did hundreds in that last year. Probably the best option. Can keep them whole or turn into flakes just by crumbling them. Wear gloves if you do that and don't touch your eyes (or the Mrs in any sensitive spots, could be entertaining but probably not a good idea). Chillies will keep for ages when dried.
I just got methods for preserving chillies off that internet thing.
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@Snowy said in Recipes, home grown goodness, BBQing and food stuff:
Wear gloves if you do that and don't touch your eyes (or the Mrs in any sensitive spots, could be entertaining but probably not a good idea).
... or yourself. Beware needing to go and pee if you've been chopping chilis, even if you have washed your hands. I'm told alcohol gets the oil off. Soap and water only goes so far (as I found out to my detriment)...
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@Snowy said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo Lots of ways to preserve chillies. I have tried:
Freezing - the least successful but does work. The chillies lose texture and go a bit soggy but retain most of the heat, particularly seeds in. Good for stews, casseroles, con carne, etc.Pickling is good. Quick, easy and tasty.
Preserved in olive oil. From memory sat them in salt and vinegar for a day and then cleaned off and covered in oil. Kept for ages. Good option.
You can sun dry them if you get enough hot dry weather for a few days but you are in the Waikato so...I have a dehydrator and did hundreds in that last year. Probably the best option. Can keep them whole or turn into flakes just by crumbling them. Wear gloves if you do that and don't touch your eyes (or the Mrs in any sensitive spots, could be entertaining but probably not a good idea). Chillies will keep for ages when dried.
I just got methods for preserving chillies off that internet thing.
Nice one mate! Thanks for that.
Are you part of the NZ Chilliheads Facebook group? Great group for getting seeds, Information etc but not so much for decent curry recipes etc.
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@Hooroo Will look at the Facebook group, thanks. Getting a few more seed varieties would be good. Was limited to birdseye for a while there. I made Thai sweet chilli sauce last year, that was easy and better than anything in the shops. Chilli, garlic, ginger, rice vinegar, water, sugar, cornstarch for thickening was about it I think. Took about 10 mins to make kept for ages in sealed jar.
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@Snowy said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo Will look at the Facebook group, thanks. Getting a few more seed varieties would be good. Was limited to birdseye for a while there. I made Thai sweet chilli sauce last year, that was easy and better than anything in the shops. Chilli, garlic, ginger, rice vinegar, water, sugar, cornstarch for thickening was about it I think. Took about 10 mins to make kept for ages in sealed jar.
It's also good as it has a quasi-tradition that you video your first pick of each variety. One guy, Chilli Gaz, does a really good job of the videos and gets through some super-hots! Justin Rummel, NZ (and I think recent world) chilli eating champ is on the page. Good to follow his comps.
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo I have hundreds of Carolina Reapers coming along nicely. Preserving in olive oil gives you the added bonus of chilli oil.
What do you do with them? Do you have a tasty go to curry you can share?
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@booboo and that is next level heat!!! Makes Habs seem like Jalapeños!!
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@booboo said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@booboo and that is next level heat!!! Makes Habs seem like Jalapeños!!
Que? Mistaken identity?
Oui!
@dogmeat as above but to you, not boo boo
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I have been making hot and sweet chilli sauces, which are just from your every day variaties.
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo How hard core do you want to go? I don't really need a recipe for curries anymore having been something of an addict for decades now but I have a couple of go to's. However you will be in the kitchen for hours
Very hot as long as it is full of flavour
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo How hard core do you want to go? I don't really need a recipe for curries anymore having been something of an addict for decades now but I have a couple of go to's. However you will be in the kitchen for hours
Very hot as long as it is full of flavour
@dogmeat in England I could comfortably eat Vindaloo and struggle with Phal (?) NZ equiv of Vindaloo heat would be laughed out of the empire up North there
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@Snowy said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@booboo and that is next level heat!!! Makes Habs seem like Jalapeños!!
Holy crap - they peak at 2, 200,000 SHU!
Habs are about 350,000 for hot one.I thought Habanero's got to 900,000 SHU?
