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Post by Sarfrin on Apr 21, 2022 17:58:26 GMT
Inspired by the white people spicy comment, where do you go when you need to add a bit of spice to bland dishes? www.justchillies.co.ukI've bought a fair few sauces from these guys. Good variety of heat levels and flavours from different chilli varieties. The Trinidad Scorpion is a slow burner with a kick at the end. Also since this is FG and I mentioned ends, do we think the rear end gradually learns to tolerate greater levels of heat in the same way your mouth does? |
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zephro
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Post by zephro on Apr 21, 2022 18:04:29 GMT
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Post by dfunked on Apr 21, 2022 18:08:51 GMT
I've bought a few sauces from condimaniac after seeing them on a local Facebook page.
Really enjoyed their Seance sauce, and working my way through Kyubi now (nice pineapple tang to it)
Didn't particularly like their smokey dragon one, though. It had a totally overpowering smoke taste that just didn't work with anything I put it on.
The annoying thing about being known as a spice head is all of the E number filled gift sets/funky bottles of sauce that you get for birthdays and Christmas. Appreciate the thought, but most of them never get opened, or end up going down the sink.
I'm tempted to try some queen majesty sauces next when I get through my current batch. They're supposed to be quite nice. Plus the name is so ridiculously shit it makes me laugh every time.
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Lizard
Junior Member
I love ploughmans
Posts: 4,481
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Post by Lizard on Apr 21, 2022 20:15:28 GMT
Definitely getting a bit colder down here now we're in autumn. Had the heating on the other day!
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Post by Jambowayoh on Apr 21, 2022 20:20:25 GMT
Someone's confused. Show the guy from upsidedown land the door.
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Lizard
Junior Member
I love ploughmans
Posts: 4,481
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Post by Lizard on Apr 21, 2022 21:37:37 GMT
No doors in NZ.
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Post by Sarfrin on Apr 21, 2022 21:45:58 GMT
The annoying thing about being known as a spice head is all of the E number filled gift sets/funky bottles of sauce that you get for birthdays and Christmas. Appreciate the thought, but most of them never get opened, or end up going down the sink. Oh yes, that. I appreciate the thought too, but they're mostly vinegary crap. Will check out condimaniac, thanks. |
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dogbot
Full Member
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Post by dogbot on Apr 21, 2022 21:50:19 GMT
We have a variety, some bought, some grown and shared. We use quite a lot of dried chilli flakes and have an everyday blend and a special blend.
Mostly use Encona pepper sauces, but there's a couple of blinding family recipes about.
We also use quite a bit of salt, pepper, cayenne pepper, paprika, garlic and tons of herbs.
It's not that long ago (ok, I'm kidding myself, it's a while now) that I used to cook with very little seasoning and use no spices at all. 🤔🤣
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Post by Sarfrin on Apr 21, 2022 21:51:28 GMT
Definitely getting a bit colder down here now we're in autumn. Had the heating on the other day! They say it's like Britain in the 1950s down there and that joke confirms it. Wait until you guys discover crisps and roof tiles. You'll love it! |
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Post by Sarfrin on Apr 21, 2022 21:57:35 GMT
We have a variety, some bought, some grown and shared. We use quite a lot of dried chilli flakes and have an everyday blend and a special blend. Mostly use Encona pepper sauces, but there's a couple of blinding family recipes about. We also use quite a bit of salt, pepper, cayenne pepper, paprika, garlic and tons of herbs. It's not that long ago (ok, I'm kidding myself, it's a while now) that I used to cook with very little seasoning and use no spices at all. 🤔🤣 I'm so old I remember when putting a bit of soy sauce onto beef mince and whatever else you had in the fridge was exotic cuisine. TBF, that was where we were in the 80s. Have you tried smoked paprika? Can be a bit chemically but a revelation compared to the normal variety. |
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dogbot
Full Member
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Post by dogbot on Apr 21, 2022 22:10:56 GMT
I'm so old I remember when putting a bit of soy sauce onto beef mince and whatever else you had in the fridge was exotic cuisine. TBF, that was where we were in the 80s. Have you tried smoked paprika? Can be a bit chemically but a revelation compared to the normal variety. I don't think I really cooked until the 00s, honestly. I probably stuck the odd thing in the oven, but I never made anything from scratch, from ingredients until much later. Mrs dogbot taught me about different flavours and I've spent the last few years getting a bit more creative. I have tried the smoked paprika, it's good. I'll be putting it in tomorrow night's stir fry 👍🏻 |
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Post by Jambowayoh on Apr 21, 2022 22:15:54 GMT
Mmmmm Encona pepper sauces.
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Post by Sarfrin on Apr 21, 2022 22:22:19 GMT
I'm so old I remember when putting a bit of soy sauce onto beef mince and whatever else you had in the fridge was exotic cuisine. TBF, that was where we were in the 80s. Have you tried smoked paprika? Can be a bit chemically but a revelation compared to the normal variety. I don't think I really cooked until the 00s, honestly. I probably stuck the odd thing in the oven, but I never made anything from scratch, from ingredients until much later. Mrs dogbot taught me about different flavours and I've spent the last few years getting a bit more creative. I have tried the smoked paprika, it's good. I'll be putting it in tomorrow night's stir fry 👍🏻 It was my dad that did that, and I've met other men of his generation who were proud of it, probably just because they were breaking the mould of women always cooking at that time. I started cooking when I went to uni, late 80s, and enjoyed it so I kept on doing it. The number of different ingredients and recipes you can find has just been expanding since then, even in the parochial West Country towns I've been living in. Now I think about it, it's a pretty damn fun hobby I never even realised I had. |
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Post by unrealkilla on Apr 21, 2022 22:26:16 GMT
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zephro
Junior Member
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Post by zephro on Apr 21, 2022 22:26:41 GMT
I started cooking on my own as a teenager in the late 90s (parents divorce meant I often had to cook) but I immediately went for curries, Chinese food, goulash etc. So I don't really remember not cooking with spices, how my Mum and Dad cook as well though, Dad's still got a cookbook he bought from a curry house in Glasgow in the 70s.
Hot Sauce though, never bought a bottle.
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Post by Sarfrin on Apr 21, 2022 22:30:09 GMT
Hot Sauce though, never bought a bottle. Worth a try. There's a lot of interesting flavours and sensations you're missing out on. |
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Post by Sarfrin on Apr 21, 2022 22:37:38 GMT
Scorpion is good. Comparing it to the chocolate habanero, naga and reaper I have at the moment, it hangs around longer than any of them. Will definitely check out the oriental seasoning. I cook a lot of stuff like that for my son. |
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Post by 😎 on Apr 21, 2022 22:41:19 GMT
I recently went on an African spice trip, partially inspired by Marcus Samuelsson. Berbere chicken, ras el hanout couscous, etc. Delicious stuff.
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Post by Dougs on Apr 22, 2022 7:06:01 GMT
We have a variety, some bought, some grown and shared. We use quite a lot of dried chilli flakes and have an everyday blend and a special blend. Mostly use Encona pepper sauces, but there's a couple of blinding family recipes about. We also use quite a bit of salt, pepper, cayenne pepper, paprika, garlic and tons of herbs. It's not that long ago (ok, I'm kidding myself, it's a while now) that I used to cook with very little seasoning and use no spices at all. 🤔🤣 Much the same here - fresh chillies are pretty limited to what I remember to throw in the online basket, need to get some to grow and then freeze for later in the year. Other spices, esp paprika, cayenne etc are almost ever presents. |
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Post by Sarfrin on Apr 22, 2022 12:42:24 GMT
That reminds me, I have some seeds to plant.
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Post by dfunked on Apr 22, 2022 12:45:44 GMT
My missus has been in charge of planting chilli seeds and they've all failed to sprout so far. Got countless tomato plants growing (including San Marzano which I'm looking forward to!), but not a single bloody chilli.
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mcmonkeyplc
Junior Member
General Martok Qapla!
Posts: 3,080
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Post by mcmonkeyplc on Apr 22, 2022 13:05:20 GMT
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dogbot
Full Member
Posts: 8,738
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Post by dogbot on Apr 22, 2022 17:59:54 GMT
mcmonkeyplc that stuff is legit. I'll say thank you anyway. 
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Post by Aunt Alison on Apr 22, 2022 20:28:50 GMT
That reminds me, I have some seeds to plant. Thought this was the General Health thread for a second |
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Post by Danno on Apr 22, 2022 20:30:22 GMT
I started cooking on my own as a teenager in the late 90s (parents divorce meant I often had to cook) but I immediately went for curries, Chinese food, goulash etc. So I don't really remember not cooking with spices, how my Mum and Dad cook as well though, Dad's still got a cookbook he bought from a curry house in Glasgow in the 70s. Hot Sauce though, never bought a bottle. Try mild sriracha on something meaty. It's a decent gateway dip. |
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zephro
Junior Member
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Post by zephro on Apr 22, 2022 23:34:58 GMT
Yeah I'm just not sure what I'd cook that I'd put it on, most things already have chilli in so why add extra chilli sauce (that's not like chinese/japanese/indian spicing).
Though I have been reliably informed by my wife that we do own hot sauce and she puts it on all her eggs and bacon, I've just not been paying attention.
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Post by rawshark on Apr 22, 2022 23:53:27 GMT
The annoying thing about being known as a spice head is all of the E number filled gift sets/funky bottles of sauce that you get for birthdays and Christmas. Appreciate the thought, but most of them never get opened, or end up going down the sink. Oh yes, that. I appreciate the thought too, but they're mostly vinegary crap. Will check out condimaniac, thanks. TK Max. Has a lot to answer for. Got given a chilli beer set that i’m pretty sure was just vinegar. |
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Post by rawshark on Apr 22, 2022 23:58:48 GMT
For chilli, Ancho Chillis are a real treat. Kind of hard to get here but there are spice shops around that stock them. Well worth it if you’re cooking low and slow. But Scorpion Chilli paste is a good investment too.
Now let’s talk wings… One of my only reasons to carry on this meaningless existence. For a start if you add batter you’re no better than Hitler.
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zephro
Junior Member
Posts: 2,988
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Post by zephro on Apr 23, 2022 1:39:37 GMT
Ancho Chillis? I've got a bag I've not used for anything but also you can get them at Waitrose nowadays
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Post by dfunked on Apr 23, 2022 6:08:09 GMT
Yep, grabbed some on an Ocado shop a while back but haven't gotten around to using them yet.
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