Recipes, home grown goodness, BBQing and food stuff
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@Catogrande never tried - they get pretty soggy eh, so probably not.
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@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@Bones So OK for adding to things but are they also OK for chopping up and adding as a kicker to something that is not, for want of a better word, wet?
You could always dry them.
I smoke and dry but also do some unsmoked.Give them a quick roast to collapse and drive off some moisture then transfer to dehydrator or very low oven with fan on for as many hours as needed. At 70C it could take around 8 hours.
Then either vacuum pack or put in a jar with some of those silica sachets that come in packaging.Edit: should warn you that the kitchen will smell strongly of chillies during this process.
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Really craving duck chowmein lately, but just like they do from your local Chinese takeout, like really saucy and stodgy. Recipe me up someone.
I'm a bit scared of eating take out at the moment, anything not made in my household... Old Jean at work gets right pissed off with me because I won't have a slice of her dry lemon cake that lacks any trace of Drizzle...even before covid I had started refusing because she forces it upon people and everyone just accepts then sit there looking like they are chewing sand, literally gulping tea at the same time to wash down. Fucking Jean.
Chowmein? -
@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo OK mate, so on here you seem to be the chilli font of wisdom. In the shops here, for some reason scotch bonnet chillis are in as rare supply as flour. Consequently Ms Cato No1 has bought online. A lot. A metric fuck tonne as it happens. I know you can smoke them to preserve the little chaps but is freezing a viable option? The interweb tells me yes and then it tells me no.
So over to you mate.
YEah you can but then you can't eat them in the same way as a fresh one as the cell vessels expand and tear their little cell structures and then they go a bit flacid (awful word
)With any extras, I would do one of three things.
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Smoke them
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Dry them out in oven or dehydrator
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Pickle them. (Or if you are really useful, ferment them but this takes a bit of skill apparently)
My preference is smoked or pickled.
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@R-L said in Recipes, home grown goodness, BBQing and food stuff:
Really craving duck chowmein lately, but just like they do from your local Chinese takeout, like really saucy and stodgy. Recipe me up someone.
I'm a bit scared of eating take out at the moment, anything not made in my household... Old Jean at work gets right pissed off with me because I won't have a slice of her dry lemon cake that lacks any trace of Drizzle...even before covid I had started refusing because she forces it upon people and everyone just accepts then sit there looking like they are chewing sand, literally gulping tea at the same time to wash down. Fucking Jean.
Chowmein?Not sure about the chow mein recipe but seriously, fuck Old Jean. The arid old bitch.
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@Bones @Crucial @Hooroo
Many thanks guys. Daughter no1 is bloody lazy, so pickling just ain’t happening. We might go down the drying route but my guess is it will be sticking them in the freezer and chucking them away in a year or two. If I shared your collective passion for chillis I might consider otherwise but alas I don’t. Thanks for your input. -
@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
arid old bitch.
Seriously, perfect description.
She's very self important, ignores all our rules about not bringing in homemade products. I'm particularly anti Jean today because she used the clinical system's screen messaging to send a message saying "she didn't have any cake again" but sent it to me instead of whoever it was intended to go to. I replied "who didn't??" and then I got the fake story of someone downstairs not wanting any cake again. Jeeeeeean! -
@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@Bones @Crucial @Hooroo
Many thanks guys. Daughter no1 is bloody lazy, so pickling just ain’t happening. We might go down the drying route but my guess is it will be sticking them in the freezer and chucking them away in a year or two. If I shared your collective passion for chillis I might consider otherwise but alas I don’t. Thanks for your input.Just chopped them in half down the vertical axis and lay them out in a flat oven dish and dry them!! Then you can grind them up on reconstitute them when needed?
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@R-L
Sere, parched, barren, sterile, dull, uninteresting. I feel I know her. -
@Catogrande are you throwing shade at ME??
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@R-L said in Recipes, home grown goodness, BBQing and food stuff:
@Catogrande are you throwing shade at ME??
I had to look that up. God forbid you should think that my dear girl. I don’t have the minerals for that. Only directed at your colleague.
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@Catogrande good job...
There's a new Baron-ess around here now you lot better stay in line or I'll...... Do nothing as I'm powerless but I'll be grumpy as hell
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
So Jean sounds
great.Fucking usual. -
Dry some chillies at low heat in the oven and them cut in half and put into a small bottle of olive oil to have chilli-infused olive oil. Great for adding a little heat to pasta dishes. We also use fresh chillies in the same way by chopping into small pieces and adding to your pasta. I did exactly that last night.
I also will put whole chillies that I have frozen into a ragu or sauce. Think of it as a homemade Arrabbiata sauce.
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@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@Bovidae said in Recipes, home grown goodness, BBQing and food stuff:
Think of it as a homemade Arrabbiata sauce.
Sorry but this instantly came to mind.
Always worth a giggle.
Lego and Star Wars..never go wrong there..
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@Crucial that always makes me laugh!!
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@taniwharugby said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial that always makes me laugh!!
I’ve just decided that if I ever take up catering again I will call my business “Mr Stephens”
