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Since the chilli pepper thread got closed I'll ask here. I bought a collection of peppers. Some Jalapenos, Naga's, Scotch Bonnets and 2 mystery peppers, 1 of which I think is Serrano. I've now eaten one of each raw and honestly, even the scotch bonnets and naga's aren't anywhere near as spicy as I expect. I mean, for anyone who has had it, maybe a little hotter than encona west indian hot pepper sauce? Probably as strong as habanero tabasco. What could make these so weak?
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Sep 26, 2011 01:48
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| # ? May 11, 2024 07:30 |
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Growing conditions can have a dramatic impact on the heat level of any given pepper. Though I'd still be interested to see a picture of these - they could be underripe, or possibly just not what they were advertised as?
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Sep 26, 2011 02:00
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Will try my best but iPhone photos and there aren't any except of the scotch bonnets and naga's left. The others weren't spicy but tastes nice so still got use in stuff. The scotch bonnets look identical to those from a google image search and vary in colour from green to red. Same as the Naga's. The guy in the shop used rubber gloves to bag both as well.
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Sep 26, 2011 02:03
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You're in the UK though? Your peppers just won't be as hot. But that's ok they will still taste good.
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Sep 26, 2011 04:26
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I need to figure out some good lunches to bring to work. That would be cool if there were a website with recipes specifically for bag lunch/lunchbox-with-icepack setups. Does anyone have ideas or a link? Also I was at a Spanish restaurant and they served some kind of Spanish blue cheese but I can't remember the name - it came with an apple and black pepper sauce and it was AMAZING. One of the best and most interesting flavors I've ever had in an hors d'oeuvres/after-dinner cheese thing. My memory of it is hazy; all I can remember is the waitress spelling it for me - something close to "rancari" but obviously that's not it. I'm pretty sure it started with an R. I NEED THIS CHEESE. I can't even find it by googling spanish blue cheese. timefly fucked around with this message at 06:03 on Sep 26, 2011 |
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Sep 26, 2011 05:21
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Jose posted:Will try my best but iPhone photos and there aren't any except of the scotch bonnets and naga's left. The others weren't spicy but tastes nice so still got use in stuff. The scotch bonnets look identical to those from a google image search and vary in colour from green to red. Same as the Naga's. The guy in the shop used rubber gloves to bag both as well. I have found that cooking in fat tends to amp up the potency of chiles. Do it over low heat if you value your sinus passages.
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Sep 26, 2011 05:45
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timefly posted:I need to figure out some good lunches to bring to work. That would be cool if there were a website with recipes specifically for bag lunch/lunchbox-with-icepack setups. Does anyone have ideas or a link?
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Sep 26, 2011 13:47
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Mr. Wiggles posted:You're in the UK though? Your peppers just won't be as hot. But that's ok they will still taste good. Well that sucks, but these nagas are actually perfect for how hot I want and flavour
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Sep 26, 2011 14:32
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Is it possible to make a whole wheat pie crust that's a real pie crust? As in flaky and light...I think it might be impossible to achieve the same effect. Does anyone know why that is?
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Sep 26, 2011 16:32
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I can't find if any Food Network hate thread is open right now after a lot of the recent closing (went through 8 pages, is there even one?), but I swear a goatsefied pumpkin just showed itself during a Food Network "hey you're still watching us, here's an FN logo in the center of a goatse pumpkin to remind you" break. Did anyone else catch it? For comparison, an actual goatpumpkin: http://www.chowned.us/goatse/goatse1.jpg NWS NMS you know the drill. Paradox Personified fucked around with this message at 17:46 on Sep 26, 2011 |
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Sep 26, 2011 16:40
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SoroScrew
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Generalisimo Halal posted:Is it possible to make a whole wheat pie crust that's a real pie crust? As in flaky and light...I think it might be impossible to achieve the same effect. Does anyone know why that is? You can do it - you just need really finely milled whole wheat. I think Bob's Red Mill has some. Also, you'll need to up the lard content a bit.
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Sep 26, 2011 17:34
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My local H-Mart had a 5 lb tub of peeled garlic on sale for $5 so I bought it since I use garlic very frequently. However, not frequently enough that I'll go through this before it goes bad. What would be the best way to store it? Can I just vacuum seal it and freezing it?
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Sep 26, 2011 19:48
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RHIN0002 posted:My local H-Mart had a 5 lb tub of peeled garlic on sale for $5 so I bought it since I use garlic very frequently. However, not frequently enough that I'll go through this before it goes bad. What would be the best way to store it? Can I just vacuum seal it and freezing it? Freezing it is fine, garlic oil is a bad idea, garlic pickles are a better idea if you like pickling and have the stuff. Frozen garlic isn't a substitute for fresh, but if it's your only alternative to letting it go bad, go for it.
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Sep 26, 2011 19:52
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How does the taste of pickled garlic compare to fresh garlic and would they taste similar in dishes?
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Sep 26, 2011 20:28
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RHIN0002 posted:How does the taste of pickled garlic compare to fresh garlic and would they taste similar in dishes? Oh, sorry. You don't pickle the garlic, you use the garlic as part of pickling other things. If you just want to preserve the garlic itself, don't do this.
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Sep 26, 2011 20:34
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RHIN0002 posted:My local H-Mart had a 5 lb tub of peeled garlic on sale for $5 so I bought it since I use garlic very frequently. However, not frequently enough that I'll go through this before it goes bad. What would be the best way to store it? Can I just vacuum seal it and freezing it? Confit the garlic, this is my favorite way of storing it.
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Sep 26, 2011 20:53
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Other than shaved/grated as a topping, any suggestions for Parmigiano-Reggiano? Besides just eating it which is still a great idea
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Sep 26, 2011 23:26
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traveling midget posted:Other than shaved/grated as a topping, any suggestions for Parmigiano-Reggiano? Use it in the most lucious alfredo sauce you've ever had? Make it half of the cheese needed for cacio e pepe. Buy it in the 50lb wheel size, dump some bourbon in a bowl, light it on fire and build a sauce out of the flaming cheese wheel thingy like some other poster has seen? It's good cheese, use the hell out of it!
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Sep 26, 2011 23:55
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traveling midget posted:Other than shaved/grated as a topping, any suggestions for Parmigiano-Reggiano? Make frico: a little bit of flour (and some black pepper, maybe) mixed with the grated cheese, form into a flat round onto silpat or whatever, and throw into the oven for about 10 minutes. They make a nice crunchy garnish for soups or salads, or just for munching. As mentioned above, alfredo sauce is a good bet too.
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Sep 27, 2011 00:04
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When making stock, is there such a thing as boiling the stock for too long? For example, do unpleasant flavours develop after more than say 6 hours? Second, all stock recipes advise to only simmer the stock. I'm making stock from bones with only some meat on them and I'll discard any solids anyway when I'm done, so could I keep it at a boil for the entire time?
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Sep 27, 2011 01:03
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Serendipitaet posted:Second, all stock recipes advise to only simmer the stock. I'm making stock from bones with only some meat on them and I'll discard any solids anyway when I'm done, so could I keep it at a boil for the entire time? This will make a hella cloudy stock. The boiling will stir up all the particulates and it will be hell to clear it up. It'll be gross-looking and isn't going to work better than a slow simmer.
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Sep 27, 2011 02:02
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I bought some salmon. Whole salmon. Two fish. Not particularly big fish, maybe 3-5lbs all together? Help. I do not know what to do with a whole salmon. I mean, I could always fillet it but as far as I know you don't make stock with salmon and that'd leave me with a ton of wasted fishbits. I have two whole fish - there's gotta be something cooler to do with them than fillets.
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Sep 27, 2011 02:24
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Achmed Jones posted:I have two whole fish - there's gotta be something cooler to do with them than fillets. Salmon steaks? Any other thing I can think of would require filleting them first.
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Sep 27, 2011 02:27
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Comic posted:Salmon steaks? Any other thing I can think of would require filleting them first. I'm ok with doing the fillets so long as I can figure out what to do with the carcasses, too. Something involving the entire salmon at once would be more fun, though. I think they're a bit small for steaks, but there's nothing against salmon-nuggets, I guess.
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Sep 27, 2011 02:38
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Having never had Kimchi, being a huge fan of pickled and spicy food and the fact my mum is about to pickle a load of stuff. Should I get her to pickle some Kimchi? Are there any unusual ingredients?
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Sep 27, 2011 03:09
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Jose posted:Having never had Kimchi, being a huge fan of pickled and spicy food and the fact my mum is about to pickle a load of stuff. Should I get her to pickle some Kimchi? Are there any unusual ingredients? It's not really the same as pickling because you want it to ferment/have bacteria in it. Try this: http://www.maangchi.com/recipe/kimchi-kaktugi
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Sep 27, 2011 03:19
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How important are the oysters? I absolutely cannot stand oysters or muscles (fish/oyster sauce I can do) but if it works without I'll give it a go or see what she thinks.
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Sep 27, 2011 03:24
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Kimchi is awesome! Does anyone have some bomb recipes for me to make on Rosh Hashanah? I'd love a kugel recipe or two. edit: I'm koo-koo for kugel krisp.
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Sep 27, 2011 04:49
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Serendipitaet posted:When making stock, is there such a thing as boiling the stock for too long? For example, do unpleasant flavours develop after more than say 6 hours? Don't boil, but at a simmer you can potentially go forever. There are those legends of stocks and court-bouillon that have just had more liquids and ingredients added each night for decades. A famous hamburger joint here in my hometown of Memphis is Dyer's. They fry their burgers, like Wendy's. They've been using the same batch of grease for over a hundred years, just adding more when needed. When they opened a new location, they got a police escort to transport half the grease to the new restaurant. The burgers really aren't that great, but when you eat one you're getting a few random grease molecules from the early 1900s.
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Sep 27, 2011 05:18
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Slow cooker chicken and chicken stock questions: I suck at cooking and this forum is super intimidating but there we go. Please be nice. I just got a slow-cooker and have some questions about using whole chickens in it. 1.) When I make chicken stock on the stovetop, I am constantly skimming the foam/fat from the top. Like maybe for a good 15 minutes or so once the water boils. 2.) How do you get rid of the foamy crap when you are using a slow cooker? 3.) Can I take the meat off the chicken and just use the carcass to make stock? Will it be flavourless? 4.) Should I do any prep work for the vegetables (onion/carrot/celery) before I add them in there? Are these even essential to making a tasty chicken stock? (I mostly will just use it for making rice porridge and chicken noodle soup) 5.) Whole garlic cloves or minced garlic?
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Sep 27, 2011 05:22
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You probably can use a crockpot just fine for making stock. I'd put it onto high first so it comes to a boil and then lock it down to low. You can cut out all the meat that's practical to get at from the chicken carcass before you try to make stock with it. Rough chop the veggies and throw them in after the stock has been simmering for an hour or so on its own. If you use garlic cloves just toss them in. Consider adding a bay leaf, some thyme, a few cracks of pepper, onions carrots and celery. It's super easy to add much more complicated flavors later on so leaving the stock relatively plain is fine and dandy. It's a base that you'll add flavors to in the future, it isn't the main show itself. Alton Brown Stock Recipe.
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Sep 27, 2011 07:01
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Thanks for your reply. What do I do about the foam though? Obv. Because its a slow cooker I won't be minding the pot...
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Sep 27, 2011 10:46
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Achmed Jones posted:I bought some salmon. You can perfectly well cook a stock from salmon bones. It'll make a great selyanka soup base. My favourite salmon recipe with whole salmon is to scrape the scales of a side of salmon, and cut into hand-width steaks. Score the skin a little. Marinate in 1 tbs Chinese five spice powder 1 tbs grated fresh ginger juice and zest of 1 lime 1 tbs sugar 1 tbs oil Dry skin off, then fry skin-side down in medium-hot cast-iron pan until just cooked through. Use a lid for a few minutes to cook through. The skin should be crispy, not burnt, and is delicious. Serve with whatever you like, a fresh green mustard vinaigrette salad and some simple vegetables like sugarsnaps, carrots, squash or broccoli is perfect.
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Sep 27, 2011 13:56
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Jose posted:How important are the oysters? I absolutely cannot stand oysters or muscles (fish/oyster sauce I can do) but if it works without I'll give it a go or see what she thinks.
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Sep 27, 2011 14:42
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I don't like adding marine life to my kim chi either, comes out just fine.
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Sep 27, 2011 15:35
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Nice to know. Now lets hope I actually like it.
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Sep 27, 2011 15:44
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Here's a Vietnamese fish soup, "canh chua." My family likes making it with salmon. When we have just fish fillets, we use chicken stock but it would be even better with a fish stock. Simmer the carcass for 30 minutes or so, it doesn't take long, and use in this recipe: Minced garlic and thai chiles. 1/2 onion sliced. 5 cups or so broth to cover the fish 3/4 - 1 lb seafood (my family likes salmon) cut into pieces 2 tb Tamarind soup base or tamarind pulp to taste. fish sauce, sugar, salt to taste 2 Tomatoes, sliced. Vegetables: white part of green onion, 1 cup okra, 2 cups bean sprouts, 1 cup taro stem (you can omit taro stem if you can't find it) 2 cups Pineapple chunks. Green onion, cilantro, rice paddy herb (rau ngo or rau om) [can use a bit of lime juice if you don't have rice paddy herb]. Briefly fry up onion, garlic, and chiles until fragrant but not brown. Add liquid. Bring liquid to a boil and add fish, lower to a simmer. Let simmer for about half an hour, then remove the fish and set aside. Add tomatoes, vegetables, and pineapple. Simmer until vegetables are cooked through. Add tamarind, fish sauce, sugar, and salt to taste. It should be nicely balanced between salty/sweet/sour. You may not need sugar at all depending on the sweetness of your pineapples. Readd the fish and let it warm back up. Stir in the herbs. Serve over steamed rice Edit: Save the head to simmer in the soup itself instead of for making the stock. The cheek meat is extremely delicious and some people like to eat the eyeballs. mich fucked around with this message at 15:51 on Sep 27, 2011 |
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Sep 27, 2011 15:48
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THE LUMMOX posted:Thanks for your reply. What do I do about the foam though? Obv. Because its a slow cooker I won't be minding the pot... I thought you were using a slow cooker because you didn't have access to a regular stove. I don't think you'll have very good stock if you don't watch it a little bit and skim it and take care of it. It requires some definite labor during the creation. If you were wondering how to make a no effort stock I'm not sure if that's possible at home. Maybe some weirdass contraption like a metal splatterguard sunk a little bit below the surface of the water so that foam and scum will rise up but have a harder time heading back down into the liquid. I have no idea.
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Sep 27, 2011 16:27
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More chili questions: I have a ton of habaneros on my plants now, way more than I can eat, and I don't have much time to do stuff with them. Will they freeze well if I just cut them and bag them?
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Sep 27, 2011 16:30
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I've had success freezing habaneros and then slowly adding them to my squash soups all winter long.
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Sep 27, 2011 16:33
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