What Are You Eating & Drinking?
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That paste has a lot of other stuff in it, such as paprika.
My chilli today is:
The above amount is enough for 4 substantial servings.
My chilli today is:
- Loads of onions (chopped)
- 500g minced beef (British)
- Santa Maria chilli paste
- Teaspoon of Sainsbury's Harissa paste
- Green Giant sweet corn and peppers
- Knorr Flavour Pot garlic
- Sainsbury's Italian tomato puree with garlic
- Sainsbury's Italian chopped tomatoes with olive oil and garlic
- Napolina Red Kidney Beans
- A bit of water
The above amount is enough for 4 substantial servings.
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There's a place up the road from me that does 'chilli experiences':
http://www.edibleornamentals.co.uk/....html?osCsid=fdb67c80cd1491dafd16098d348c11c9
I've never tried it myself, but that may appeal?
http://www.edibleornamentals.co.uk/....html?osCsid=fdb67c80cd1491dafd16098d348c11c9
I've never tried it myself, but that may appeal?
that looks really good! I'd enjoy that as well. The Chilli Cooking and Tasting experience for Two People would be perfect. And I could afford it.
I just can't see how to get him to Bedfordshire from Glasgow without some sort of Rendition Experience coming first
But the Chilli Lovers Hamper looks like it might be doable! Thanks Mytho! *we seem to have lost the hug smiley*
I just can't see how to get him to Bedfordshire from Glasgow without some sort of Rendition Experience coming first
But the Chilli Lovers Hamper looks like it might be doable! Thanks Mytho! *we seem to have lost the hug smiley*
Good call, I always add a bit of paprika and harissa myself. And those pickled jalepenos in a jar. Of course, none of this is 'authentic', nor is the use of mince, allegedly.
I always like to read about the history of a cuisine when developing a recipe, and as I'm sure any fule no, the evolution of the various styles of chilli is every bit as complex and full of incident as that of Indian food, for example.
I always like to read about the history of a cuisine when developing a recipe, and as I'm sure any fule no, the evolution of the various styles of chilli is every bit as complex and full of incident as that of Indian food, for example.
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It's orgasmic with HP sauce!
As for Chilli, I'll probably do one tomorrow. (When I say 'one', I mean a socking great panful. One meal, save some and freeze some for future use.)
Normally I just use chilli powder, but this time I have a jar of Uncle Ben's hot chilli sauce, on offer from the local shop, plus whatever else I have to hand. I have some home-pickled peppers (not picked by Peter Piper, as far as I know!), onions, garlic and peanut butter. (Well, maybe I won't use the latter!
)
I also have a collection of bottled hot sauces for that certain Je ne sais quoi if the outcome proves a bit bland.
As for Chilli, I'll probably do one tomorrow. (When I say 'one', I mean a socking great panful. One meal, save some and freeze some for future use.)
Normally I just use chilli powder, but this time I have a jar of Uncle Ben's hot chilli sauce, on offer from the local shop, plus whatever else I have to hand. I have some home-pickled peppers (not picked by Peter Piper, as far as I know!), onions, garlic and peanut butter. (Well, maybe I won't use the latter!
)I also have a collection of bottled hot sauces for that certain Je ne sais quoi if the outcome proves a bit bland.
Tacos topped with melted cheese, smashed avocado and tomato (ok guacamole), spicy sauce, fresh squeezed lime juice, shredded lettuce and sour cream. Pretty standard in style, but I add refried beans to my mince mix for that heart-attacky edge. I made three and have had two. Stuffed to the gills.... but can't see good food go to waste. Bon apetit. Tall cold glass of full cream milk.
I've just received my weekly shopping and find to my chagrin that I had mistakenly ordered 2 kilos of yellow peppers instead of just 2. So, that's what I'll be eating for the foreseeable future... any recipe ideas gratefully received.
So, that's what I'll be eating for the foreseeable future... any recipe ideas gratefully received.
It's orgasmic with HP sauce!
As for Chilli, I'll probably do one tomorrow. (When I say 'one', I mean a socking great panful. One meal, save some and freeze some for future use.)
Normally I just use chilli powder, but this time I have a jar of Uncle Ben's hot chilli sauce, on offer from the local shop, plus whatever else I have to hand. I have some home-pickled peppers (not picked by Peter Piper, as far as I know!), onions, garlic and peanut butter. (Well, maybe I won't use the latter!)
I also have a collection of bottled hot sauces for that certain Je ne sais quoi if the outcome proves a bit bland.
As for Chilli, I'll probably do one tomorrow. (When I say 'one', I mean a socking great panful. One meal, save some and freeze some for future use.)
Normally I just use chilli powder, but this time I have a jar of Uncle Ben's hot chilli sauce, on offer from the local shop, plus whatever else I have to hand. I have some home-pickled peppers (not picked by Peter Piper, as far as I know!), onions, garlic and peanut butter. (Well, maybe I won't use the latter!
)I also have a collection of bottled hot sauces for that certain Je ne sais quoi if the outcome proves a bit bland.
Actually, peanut butter might work quite well. There are those who swear by a little dark chocolate in chilli, perhaps doing as the Aztecs did? My own recipe has evolved (or possibly grown unwieldy with an expanding roll call of 'secret' embellishments)* from one I committed to memory in my teens when making massive quantities of the stuff was part of my job in a bar / restaurant kitchen. It's from there that I got the pickled peppers, but strangely it also featured powdered mustard, which I've never bothered with.
I think I have about twelve chilli sauces on the go at present, including 'Dave's Insanity' - the sauce that nearly took Jeremy Clarkson from us before his time - although this is less a foodstuff and more a weaponised distillation of purest capsaicin.
*Has anyone noticed that whenever you compliment someone on their cooking and they go 'Ho ho, I'm afraid I can't tell you the secret ingredient - I'd have to kill you, ha ha" it invariably turns out to be ketchup or marmite?