Craig 6310 Posted November 3, 2009 Share Posted November 3, 2009 I love chilli, have it usually twice a week. Use Bhut Jolikia (sometimes known as Naga Jolokia). The hottest chilli on earth at over 1,000,000 scoville units. http://en.wikipedia.org/wiki/Scoville_scale I have, once, burned my stomach. You're fucking crazy eating those man TS, no way in hell can you possibly taste the dish... I tried some salsa the other week that was made with Scotch Bonnets and they were too over-powering. Link to comment Share on other sites More sharing options...
luckyluke 1 Posted November 3, 2009 Share Posted November 3, 2009 Aye, chilli is great and really easy to make. Although don't make the mistake I once did and go for a piss after chopping the chillis without washing your hands first. Link to comment Share on other sites More sharing options...
trophyshy 6434 Posted November 3, 2009 Share Posted November 3, 2009 Jolokia is suprisingly tasty. Like I said I love chilli. Link to comment Share on other sites More sharing options...
Meenzer 14095 Posted November 4, 2009 Share Posted November 4, 2009 Good stuff all. I tend to make it a sensible strength but slow-cook it for hours (or leave it overnight) to get the full flavour. Link to comment Share on other sites More sharing options...
trophyshy 6434 Posted November 4, 2009 Share Posted November 4, 2009 (edited) Never tried thyme in it, will have a go. Quite partial to combining rosemary and chilli myself. hmmmmm.... Edited November 4, 2009 by trophyshy Link to comment Share on other sites More sharing options...
Guest alex Posted November 4, 2009 Share Posted November 4, 2009 My homemade chilli is lush btw. And I made a lovely starter of melezane parmigianna (sp?) at the weekend. Not that I'm bragging or owt. Link to comment Share on other sites More sharing options...
trophyshy 6434 Posted November 4, 2009 Share Posted November 4, 2009 let the chilli wars commence! Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted November 4, 2009 Share Posted November 4, 2009 I'm tempted to add a bit of chocolate to my next one, anyone ever tried it before? Link to comment Share on other sites More sharing options...
Guest alex Posted November 4, 2009 Share Posted November 4, 2009 I'm tempted to add a bit of chocolate to my next one, anyone ever tried it before? Aye. You put it in instead of a bit of sugar. All you want is a couple of squares of high cocoa content stuff. Link to comment Share on other sites More sharing options...
Meenzer 14095 Posted November 4, 2009 Share Posted November 4, 2009 I'm tempted to add a bit of chocolate to my next one, anyone ever tried it before? Aye. You put it in instead of a bit of sugar. All you want is a couple of squares of high cocoa content stuff. I can't be doing with recipes that smugly say "use a little [ridiculously obscure ingredient] from your store cupboard", but 85% Green & Black's is something I can do. Will give it a bash next time round. Link to comment Share on other sites More sharing options...
Guest alex Posted November 4, 2009 Share Posted November 4, 2009 I'm tempted to add a bit of chocolate to my next one, anyone ever tried it before? Aye. You put it in instead of a bit of sugar. All you want is a couple of squares of high cocoa content stuff. I can't be doing with recipes that smugly say "use a little [ridiculously obscure ingredient] from your store cupboard", but 85% Green & Black's is something I can do. Will give it a bash next time round. I don't think it does a lot to the taste that sugar wouldn't obviously but it just seems to make it a bit richer in colour and so on. Another tip (from Jamie Oliver this time) is to make your own paste instead of adding tomato puree by blitzing sun-dried tomatoes and a de-seeded fresh chili or two. It doesn't really give it that much heat but I also use dried chilli flakes and a bit of Tabasco too. They all give slightly different tastes to the mix. Like you I reckon it tastes even better the next day. Link to comment Share on other sites More sharing options...
Meenzer 14095 Posted November 4, 2009 Share Posted November 4, 2009 The recipe I use involves cinnamon sticks and Worcester sauce and god knows what else. It's remarkable how many permutations there are when you consider the end result is just a load of spicy mush with some beans in it. Link to comment Share on other sites More sharing options...
Guest alex Posted November 4, 2009 Share Posted November 4, 2009 The recipe I use involves cinnamon sticks and Worcester sauce and god knows what else. It's remarkable how many permutations there are when you consider the end result is just a load of spicy mush with some beans in it. They're my favourite dishes though, where you can hoy (within reason) what you like in and you have to be a moron to really fuck it up. Bolognese is the same. Link to comment Share on other sites More sharing options...
Meenzer 14095 Posted November 4, 2009 Share Posted November 4, 2009 The recipe I use involves cinnamon sticks and Worcester sauce and god knows what else. It's remarkable how many permutations there are when you consider the end result is just a load of spicy mush with some beans in it. They're my favourite dishes though, where you can hoy (within reason) what you like in and you have to be a moron to really fuck it up. Bolognese is the same. Actually, I wouldn't say no if anyone's got any bolognese/lasagna sauce tips - the recipes I've tried have been decent but lacking something and I'm buggered if I know what. Link to comment Share on other sites More sharing options...
Guest alex Posted November 4, 2009 Share Posted November 4, 2009 The recipe I use involves cinnamon sticks and Worcester sauce and god knows what else. It's remarkable how many permutations there are when you consider the end result is just a load of spicy mush with some beans in it. They're my favourite dishes though, where you can hoy (within reason) what you like in and you have to be a moron to really fuck it up. Bolognese is the same. Actually, I wouldn't say no if anyone's got any bolognese/lasagna sauce tips - the recipes I've tried have been decent but lacking something and I'm buggered if I know what. You can have mine but I use quorn mince. I'll pm you it anyway though Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted November 4, 2009 Share Posted November 4, 2009 The recipe I use involves cinnamon sticks and Worcester sauce and god knows what else. It's remarkable how many permutations there are when you consider the end result is just a load of spicy mush with some beans in it. They're my favourite dishes though, where you can hoy (within reason) what you like in and you have to be a moron to really fuck it up. Bolognese is the same. Actually, I wouldn't say no if anyone's got any bolognese/lasagna sauce tips - the recipes I've tried have been decent but lacking something and I'm buggered if I know what. I like using port instead of red wine for a bolognese sauce, makes it a little sweeter. Link to comment Share on other sites More sharing options...
Guest alex Posted November 4, 2009 Share Posted November 4, 2009 The recipe I use involves cinnamon sticks and Worcester sauce and god knows what else. It's remarkable how many permutations there are when you consider the end result is just a load of spicy mush with some beans in it. They're my favourite dishes though, where you can hoy (within reason) what you like in and you have to be a moron to really fuck it up. Bolognese is the same. Actually, I wouldn't say no if anyone's got any bolognese/lasagna sauce tips - the recipes I've tried have been decent but lacking something and I'm buggered if I know what. I like using port instead of red wine for a bolognese sauce, makes it a little sweeter. Haven't used that but Martini Rosso is another good one (similar really). Link to comment Share on other sites More sharing options...
trophyshy 6434 Posted November 4, 2009 Share Posted November 4, 2009 I use three or four types of chilli in one dish, to give a balanced and consistent heat that is present immediately and lasts as the dish ages. Although occasionally chilli is hotter the next day, invariably the heat is lost over time. This just means I have to add Blair's Original Death Sauce or similar to lift it back up again. Link to comment Share on other sites More sharing options...
Meenzer 14095 Posted November 4, 2009 Share Posted November 4, 2009 I use three or four types of chilli in one dish, to give a balanced and consistent heat that is present immediately and lasts as the dish ages. Although occasionally chilli is hotter the next day, invariably the heat is lost over time. This just means I have to add Blair's Original Death Sauce or similar to lift it back up again. Last seen fuelling a Weapon of Mass Destruction somewhere near Baghdad Link to comment Share on other sites More sharing options...
Tooj 17 Posted November 4, 2009 Share Posted November 4, 2009 The recipe I use involves cinnamon sticks and Worcester sauce and god knows what else. It's remarkable how many permutations there are when you consider the end result is just a load of spicy mush with some beans in it. They're my favourite dishes though, where you can hoy (within reason) what you like in and you have to be a moron to really fuck it up. Bolognese is the same. Actually, I wouldn't say no if anyone's got any bolognese/lasagna sauce tips - the recipes I've tried have been decent but lacking something and I'm buggered if I know what. Wor lass made a lush seafood lasagne the other week if you want to try something a bit different than the usual lasagne. Link to comment Share on other sites More sharing options...
trophyshy 6434 Posted November 9, 2009 Share Posted November 9, 2009 Tonight I made some paneer and added it to my chilli. Little nuggets of cool, subtle cheesiness amongst the heat. Highly recommended. Link to comment Share on other sites More sharing options...
Tom 13883 Posted November 9, 2009 Share Posted November 9, 2009 I made a Shepherds pie tonight. Fairly bland compared to what I usually cook but a decent meal and one worth knowing how to do. Link to comment Share on other sites More sharing options...
Monkeys Fist 38884 Posted November 9, 2009 Share Posted November 9, 2009 The recipe I use involves cinnamon sticks and Worcester sauce and god knows what else. It's remarkable how many permutations there are when you consider the end result is just a load of spicy mush with some beans in it. They're my favourite dishes though, where you can hoy (within reason) what you like in and you have to be a moron to really fuck it up. Bolognese is the same. Actually, I wouldn't say no if anyone's got any bolognese/lasagna sauce tips - the recipes I've tried have been decent but lacking something and I'm buggered if I know what. If you can be arsed to make it, Demi-Glace stock is a great addition to most red meat based sauces. I make a batch up every few months and freeze it - you only need about a tablespoon per recipe. Link to comment Share on other sites More sharing options...
donaldstott 0 Posted November 10, 2009 Share Posted November 10, 2009 Recommend the Jamie Oliver receipe below very highly (especially with roast tatties). Adjust the ingredients and cooking time as this one would feed the 5000. I got a piece of pork shoulder from my local butcher for about £3 and it make a lovely sunday lunch, with enough left over for Sunday night sarnies... http://www.channel4.com/food/recipes/chefs...recipe_p_1.html Link to comment Share on other sites More sharing options...
Gemmill 34746 Posted December 29, 2009 Author Share Posted December 29, 2009 Just made this piece of piss from a Jamie Oliver book and it's quality and dead easy. The chilli gets into everything - even the tomatoes are spicy as fuck. One chicken breast, 6 halved cherry tomatoes, 8 sticks of asparagus, all hoyed into a baking tray. Chop one red chili and chuck that in. Drizzle the lot with olive oil and put some salt and pepper on it. Then tip some white wine on it and put it in the oven for 25 minutes. Quality tea. Link to comment Share on other sites More sharing options...
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