deez
New Member
Posts: 715
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Post by deez on Apr 23, 2022 6:31:37 GMT
I've got 12 plants grown from seed that I've just repotted and plonked in the greenhouse, hopefully I'll get some bounty.
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Post by Dougs on Apr 23, 2022 6:35:23 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. I use sriracha (and ketchap Manis) quite a lot in quick stir fries. It's a cheats way, but perfect for midweeks when time is short. |
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Post by Dougs on Apr 23, 2022 6:36:14 GMT
I've got 12 plants grown from seed that I've just repotted and plonked in the greenhouse, hopefully I'll get some bounty. Nice. I .of course lazy so was just going to pick up some already done for me! |
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Post by rawshark on Apr 23, 2022 11:27:42 GMT
That’s what I get for shopping at Tesco. Will get the missus to add some to the next Ocado order.
Where do we sit on adding dark chocolate / coffee grounds?
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Post by Sarfrin on Apr 23, 2022 12:35:23 GMT
Chocolate yes, coffee grounds no.
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Deleted
Deleted Member
Posts: 0
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Post by Deleted on Apr 23, 2022 13:41:55 GMT
Depends how you do the chilli. Bbq'd brisket with chocolate and coffee in the sauce is *chef's kiss*
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Post by dfunked on May 28, 2022 21:08:31 GMT
All the talk of Edinburgh in another thread reminded me about the bottle of "Aye" kimchi hot sauce that I've been putting over pretty much everything recently.
It's not massively hot (to me anyway), but has that tanginess of kimchi and oodles of flavour. If you like both kimchi and hot sauce then I'd absolutely recommend it.
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dogbot
Full Member
Posts: 8,738
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Post by dogbot on Jun 22, 2022 14:58:54 GMT
Oh yeah...  Legit. |
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Post by dfunked on Jun 22, 2022 15:11:32 GMT
I don't think I've touched another hot sauce since my bottle of Huy Fong arrived. It just seems to go with absolutely anything and works especially well in dressings. Love the stuff!
Had no luck with any that we're growing from seed this year, but got a few scotch bonnet and hot banana plants in a local market which seem to be doing OK at least.
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Post by dfunked on Jul 31, 2022 12:36:42 GMT
Got a vacuum sealed bag of Trinidad Moruga Scorpion peppers as well as a sauce made out of them recently. Had a bite of one of the peppers before I started dehydrating the rest just now, and it was surprisingly OK... Could just be a mild/overwatered batch I guess, but it didn't blow my head clean off like I expected.
Or maybe I'm just a double hard bastard?... Nah, it'll be the other thing.
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Post by Dougs on Jul 31, 2022 12:56:05 GMT
Freeze them rather than dehydrate imo.
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Deleted
Deleted Member
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Post by Deleted on Jul 31, 2022 13:00:21 GMT
Do a mixture of both. Have some frozen and some dried out,both have their uses.
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Post by Dougs on Jul 31, 2022 13:15:39 GMT
Fair.
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Post by Dougs on Apr 5, 2023 6:08:02 GMT
This thread will do. Lidl are selling big bags of Seabrook's crisps. Trinidad Scorpion Chilli flavour. Holy fuck, they are hot. Was ok for the first few mouthfuls, then it kicked in. Need to buy more, strangely addictive.
Edit: just re-read post above. Ha.
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askew
Full Member
Posts: 6,792
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Post by askew on Apr 5, 2023 6:56:02 GMT
Definitely colder today than yesterday.
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Post by dfunked on Apr 5, 2023 7:05:33 GMT
I'll have to give those a try. My tolerance is probably at rock bottom now compared to that last post, as I've cut chillies out to control acid reflux. They never seem to be a trigger any time I try them, though.
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Post by Syrette on Apr 25, 2024 8:13:27 GMT
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MolarAm🔵
Full Member
Bad at games
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Post by MolarAm🔵 on Apr 25, 2024 8:45:00 GMT
So, I have fresh chillies that I grew and want to make chilli oil out of. Most recipes I've seen just say "chop up, put in jar with vinegar for a couple of days, drain then fill with extra virgin olive oil, wait 3 months, there you go".
Anyone here have extra tips or anything?
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Tomo
Junior Member
Posts: 3,481
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Post by Tomo on Apr 25, 2024 18:33:58 GMT
I'm no expert, but the one time I tried doing this, the olive oil grew mold spores which is fking annoying because it can lead to botulism apparently.
Basically, I think you need to sterilise the bottles well before you pour in your ingredients.
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Tomo
Junior Member
Posts: 3,481
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Post by Tomo on Apr 25, 2024 18:36:19 GMT
As an aside, my dad once gave me a Habanero chilli plant he'd grown. He had quite a few. Anyway, we weren't getting through it so I thought I'd turn it into pickle. Chopped them up, put them in a brine inside a jar. Waited for few weeks. Opened the jar... My eyeeeeesssss. Fuck me. It's like I made mustard gas or smth. I tried a sliver of a pickle chilli and my mouth was absolutely destroyed. Sadly binned the lot a few weeks later after begrudgingly accepting they were not safe for humanity.
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Post by eleven63 on Apr 25, 2024 19:48:57 GMT
So, I have fresh chillies that I grew and want to make chilli oil out of. Most recipes I've seen just say "chop up, put in jar with vinegar for a couple of days, drain then fill with extra virgin olive oil, wait 3 months, there you go". Anyone here have extra tips or anything? I use dried chillies. Gently heat olive for about 5 minutes or so, until there is a slight shimmer. I then add dried chillies. Take off the heat after about a minute. Obviously let it cool before adding to a sterilised jar. Never had any issues with mold or such like. ✌️ |
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Post by Dougs on Apr 25, 2024 19:54:33 GMT
As mentioned in the gardening thread. I killed the 3 chilli plants I'd cultivated over winter. Potted on into a planter outside. In my defence, I didn't expect it to be FUCKING FREEZING in April.
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