The Hot Room - all things CHILLI!!

[mockney piers]

Here you go, I'll bring some to a forum drink if you like.

Gwd knows what rates 10!!

http://www.chilliworld.com/SP6.asp?p_id=255

this one apparently http://www.chilliworld.com/SP6.asp?p_id=279

[CamberwellOz]

An invitation to the forum drinks. *Goes all bashful*

Quite tempted to get some of this. My Nali sauce from Malawi (that ate away the plastic bottle it was in) had to be thrown away.

How hot is it? How much would you use in say... a chili con carne?

[Brendan]

Nali sauce is great. >:D<

Doubles as paint stripper.

[CamberwellOz]

It was like playing with the padron chillis mentioned. One day you would use a small amount and the fire would be good - the next time you used the same portion, you would be on your hands and knees trying to find where your eyes blew out to.

[SeanMacGabhann]

CambyOz - please tell me you haven't beeen waiting for an invitation!

Just come along!

[Annasfield]

Can we add people to this list?

[bon3yard]

I do like a Scotch Bonnet, unparalleled flavour. Though I risk evisceration for saying so, I've never really understood the heat for heats sake in food thing. It kills all flavour when overused, you might as well just take periodic swigs from that God awful Death Sauce chilli(The one with the skull and crossbones on it) whilst munching on a bowl of fresh chillis with a nice chilli cheesecake afterwards. Then of course you'll have to arrange a bowel bypass for the following morning to avoid the napalm-like ring sting that is inevitable with such flagrant chilli abuse. For the love of God, WHY???

[CamberwellOz]

The endorphins - it has to be. When I have had a fantastic curry/stir fy/chilli - it is the buzz from the heat I love. It is addictive and you can increase your tolerance. I myself came from a meat and two veg family and didn't try chilli until I was sixteen. I had an Indian friend whose Uncle would wake up and start cooking at 3am in the morning. So many nights sitting in that kitchen whilst he taught me how to make great food.

[mockney piers]

Heat for heat's sake is for occasional fun. Like vodka jelly or something.

you're right, untrammelled use overpowers flavour.

The correct chilli should complement a dish's flavour, hence scotch bonnet would be a disaster in a thai green curry.

The trick with the heat is to get a decent buzz without ruining the dish, wel, that's the trick for a chilli-head anyway.

[Brendan]

There is something to be said for heat for heats sake, in its proper place though. It isn?t really about the food and flavour but all about the rush*.

If eating a perfectly seasoned, well prepared meal is like taking a scenic stroll down a mountain, appreciating the different aspects of the scenery on your way down. Piling spoonfuls of chilli onto a cheese and tomato pizza while your brain slowly melts out of you ears is the culinary equivalent of running headlong at a cliff and jumping off in the blind faith that there is a plunge pool at the bottom to break your fall.

They both have their appeal but for very different reasons and the latter is probably not for everyone.

* maaan!

[Moos]

finally, someone has made me understand the point of really hot food - great post, Brendan!

[Cassius]

Watching someone tackle a Phal can be fun......

[SeanMacGabhann]

I'm guilty of getting the balance wrong - Mockney Piers and Fear n'Boozin had the misfortune to first try my chili just weeks after a box arrived from chilipepperpete - so enthused was I by the variety I used about 5 different kinds of chili in the paste and ended up making something that was close to inedible

Take 2 was just last week and I was so keen to not repeat the mistake that I ended up too far the other way and had something close to stewed mince with no kick at all

I blame big game nerves

[mockney piers]

I really rather enjoyed numero uno chilli as it happened, though to continue Brendan's similes, it was akin to running down a hill with your eyes closed in the full knowledge, that though there is plenty of gorse on it, there's a good chance you'll be thorn free at the end of it.

[Floating Onion]

Crazy heat is fun once in a while, but normally I like hot, but well seasoned food. At the Goose Green fair I picked up a mixed box from Chilli Pepper Pete which has a good range from mild to decently warm. All of them are very flavourful. The good stuff isn't just hot, but tasty as well.

However.... On Friday night I had some leftover chilli that Lady Onion had left for me. Seeing as she doesn't share my taste for all things spicy I figured stirring in a tiny bit of Dragon's Blood would help things along. The tiny bit came out as more of a large dollop. Oops. Not being one to waste it I stirred it in & tucked into the meal. There was much whimpering & possibly some tears by the end of it! To be used with care.

[AllyCat]

Have you crazy boys tried this!

http://www.chilliworld.com/SP6.asp?p_id=134