A Little Chile Story

I have some pods ripening (finally!) so yesterday morning first thing I brought a few to a chef I know at a restaurant I frequent. 
 
Chef: You're a God-send today! I am supposed to make some hot pickled cabbage but we are all out of hot peppers. 
Me: I'm glad I could help you out. I'll be by later to give it a try.
 
Lunch time rolled around and I went back and got sushi with a side of said pickled cabbage. I was pleasantly surprised at the heat level of the cabbage, especially since the pods I gave him were fresh. Not ultra-hot, by any means, but given that it was only half a day, I was actually expecting no heat. Good flavor combo with the cabbage, too. Cool.
 
I went back for lunch today and chatted with the chef while he made sushi for the customer in front of me. 
 
Chef (hands busy making sushi): So how'd you like the cabbage?
Me: I really liked it and told my son about it. I want the recipe.
Chef (hands still busy making sushi): You can't have the recipe.
Me (shrugs): Ok, but no more chiles.
Chef's hands stop moving and a look of shock hits his face. Then
Chef (hands back to making sushi):  You can have the recipe.
Me (laughing): Thank you!
 
This little addiction of ours can be a very powerful thing! 

Love it!

I went to a new sushi place years ago at lunchtime. The chefs were young and not sure of American pallets. They were cleaning crayfish for rolls, tearing off the tails and throwing the rest away. I asked for the carcasses and started sucking the heads. They were shocked and tried and loved it. Next thing I know I had deep fried shrimp heads in front of me. Excellent, and most Japanese places will make but don't think locals will like.

Will you share the secret recepie?