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The 11th Annual Hot Pepper Awards - WINNERS ANNOUNCED!

Capsaicin Fiend

Member Since 25 Jun 2016
Offline Last Active Dec 21 2017 01:02 PM

Topics I've Started

Spice and Curry Mixes

25 June 2016 - 11:42 AM

I've been using Teeny Tiny Co.'s spices for awhile:

https://www.amazon.c... Co. of Vermont

 

Haven't been disappointed with one yet.  Their jerk mix tastes authentic and the Whoopass adds some awesome heat to my breakfast every morning.  I've also had their Tandoori Masala and British Curry, both were amazing in coconut milk sauces!

 

Anybody here know of any solid companies that do similair mixes?  I like these ones because they're all fresh course ground and you can see the actual spices, they're not just super fine powders.

 

 


Cheater's Spicy Indian Chicken Curry

25 June 2016 - 11:14 AM

I've been trying to make a decent indian curry for a while now, and can never seem to get the taste with the texture the right way.  So I decided to cheat!  And it actually came out great, I brought it to work for a few indian food lovers and they said it tasted restaurant quality.  It'll have to do until I can perfect a from-scratch recipe, and even then I'll probably still make it when I'm in a rush.

 

Ingredients:

-2 tablespoons high-heat oil, I use peanut

-1 jar of indian curry sauce - This is the cheating part.  Unfortunately most jarred sauces I've tried basically taste like tomato sauce, so you'll have to spice it up a bit.  I use the Trader Joe's brand Curry Simmer sauce, but any should do.

-curry powder

-garam masala powder

-salt

-Chili's- I use the small indian ones, 15-20.  I've also tried ghost chili's and it was great.

-1 onion, chopped into half inch sqaures

-6 cloves garlic, I typically use more but the sauce already contains garlic

-1 inch piece of ginger

-Roughly one pound of chicken, cut into small pieces

-1 tablespoon chili powder.

-Optional - cilantro or mint leaves

 

Cooking time: 10-15 min

 

Grind or mash the ginger, garlic, and chili's enough so they're mashed well but not a liquid or puree.  Heat the oil up to high on large/medium frying pan or wok and throw the mix into the oil once it gets warm, stirring to avoid burning.  If you have whole spices like cloves, green cardamon pods and cumin seeds, you can add a sprinkle of those at this point too for extra flavor.  Infusing the oil with the ginger, garlic and chili's really is what gives you that intense flavor and heat in every bite. Once you can smell the mix it's time to lower the heat and add the onion.

 

Once the onion browns a bit but is still crunchy, add the chicken and cook until its browned.  Once browned, throw in the Curry simmer sauce.  At this point I just coat the whole top of the sauce in curry powder, I don't have exact measurements.  Store bought jars of curry powder work fine.  I also add 1-3 tablespoons of garam masala, and 1 tablespoon chili powder depending on the strength.  Stir well and once the chicken is cooked taste the sauce.  I was amazed at how much curry powder I had to use to get any real flavor when I used store bought... about 1/4 of the bottle. 

 

Add any veg you'd like while the chicken is cooking.  Once it's cooked, I usually stir in some fresh cilantro or mint leaves for an extra flavor, but that's completely optional.

 

 

 

Here's a link to the sauce I use, although I wouldn't buy it off of Amazon since that price is almost triple what it cost me in the store
https://www.amazon.c...der joe's curry


Thai Basil Fried Rice - Extra Hot

25 June 2016 - 10:40 AM

Thai Basil fried rice is one of my favorite super spicy dishes, and only takes like 5 minutes to make once you have the ingredients together!

 

Ingredients:

Thai Chili's- I usually use a combo of red and green, but the type and amount is up to you.  I use 15-20

5-10 cloves garlic (or more)

Half-inch ginger cube

2 Cups of cooked rice, preferably cold/refrigerated.  Frozen also works, but not as good of a texture.

2 tablespoons of any high-heat flavorless oil, I use peanut

Fish Sauce

Oyster Sauce

Soy Sauce or Tamari

Optional-Dark Soy Sauce

1-3 handfuls of basil, preferably Thai Holy basil or Purple Thai but any variety is fine

Red chili flakes, crushed thai chili's, or powder

1 Onion, chopped to your preference

1 Bell Pepper -- or 1 red and 1 green for color

Protein-(beef, chicken, etc) optional

Sugar (Coconut sugar works great)

 

Start by either grinding in a processor/blender or mashing in a mortar/pestle the chili's, garlic, and ginger together.  They should be ground up well, but not pureed.

 

Heat the 2 tablespoons of oil on high.  Once oil begins to get warm, add the chili/ginger/garlic mixture and keep stirring around and frying.  This will infuse the oil with the flavors and the heat from the chili's, which will make the whole meal flavorful.  This is probably the most important step.  Once you can smell the garlic and ginger or hear them popping, it's time to lower the heat and add the chopped onion.

 

Cook the onion and keep stirring until it begins turning brown but is still fairly crisp, at this point you would add a meat source if you want as well, chicken, pork and shrimp work great.  If the onion is ready and/or the meat is browned on the outside, add the cold rice and keep stirring.  

 

i usually have a pre-made sauce mix in a cup of: 2 tablespoons soy sauce(or tamari), 2 teaspoons fish sauce, 1 tablespoon oyster sauce, and then maybe 2 teaspoons of sugar and 2 teaspoons of chili flakes or powder.  For more flavor, just add more sauce... each sauce has different taste saltiness so it's really personal preference how much you add.  You can always add more as you go.  Dark soy sauce can be added for a deeper, sweeter taste.

 

Add the sauce and keep stirring until the rice turns brown.  Once the rice is brown, add the peppers and the basil.  If all the rice isn't turning brown you likely need to add more sauce.  The more basil the better, but 1-3 handfuls of leaves should do the trick... they shrink down like crazy.  Once the basil has shrunk and looks moist the dish is most likely ready!

 

Enjoy!

 

Google image of the finished product, I'll update with a pic of my own next time I cook it:

4ebab6ae05c9df47c2856964d8204103.jpg

 


Capsaicin Fiend's First Grow Log - 2016

25 June 2016 - 09:23 AM

With the amount of chili's I go through in a week, and the not-so-reliable quality of the ones I can get at the asian markets here... I decided to finally try to grow my own!

 

I searched for a while on Amazon to find a reputable seller with live Thai Chili plants, as I cook mostly Thai and Indian and those are my go to.  I didn't want to attempt growing from the seed right away since my knowledge level is a solid zero... that's a project for next year.  Anyways I ended up finding the plants and ordered them, and the seller turned out to be a Thai family with a greenhouse the next block over from me!  What a weird but awesome coincidence, they brought the plants over themselves the next day for me, suggested a good spot in the yard for them, and told me I was welcome to come browse their garden and sample their products. Can't beat it! 

 

A week later I went to the local gardening center to pick up some herb plants, and to my surprise they had a giant selection of "Super Hots", hundreds of plants and at least 30 varieties.  Spicy food really must be catching on.  I picked up 1 Carolina Reaper, 1 Scotch Bonnet, and one Trinidad Scorpion.  I probably would've bought a ton more but the prices were pretty steep, I'd rather wait until I actually know what I'm doing and can grow from seeds before expanding the grow.

 

So as of right now I have:

9 Thai Chili

1 Carolina Reaper

1 Scotch Bonnet

1 Trinidad Scorpion

 

Had the Thai Plants in a windowsil for a couple weeks, temps were warm enough so I put all the plants in a raised garden bet with store-brand organic potting soil.

 

4NdM6ji.jpg

 

 

 

I live in the middle of a swamp/woodsy area, so animals and birds are a constant problem in gardens here.  I doubt most animals would mess with these, but we've had gardens been trampled and dug up before by something, and there are tons of birds around here that don't seem to mind the heat of peppers.  Built a little cage thing with some pvc and chicken wire that just tips to the side when I need to get in.  It doesn't seem to block any sunlight.

 

Also covered the soil in some dry sphagnum moss as a mulch.  Seems to be doing great at retaining moisture and regulating the temp.

They've been outside for about 2 weeks now, I kept them well watered after transplanting but now I'm just watering them when the soil feels dry 3 inches or so in.  Not sure if that's the correct way, that's just what I've read so far.

 

 

SZwdDqA.jpg

 

 

 

 

And the herb garden:

2 Bell Pepper Varieties

4 types of Thai Basil

2 Cilantro

 

8UWOmBB.jpg

 

Gotta say, fresh thai basil in a spicy basil fried rice and loads of fresh cilantro sprinkled over an indian chicken curry is definitely something I could get used to!

 

The plants seem to be doing well so far, had an aphid infestation on all plants a week ago but after brushing them off i haven't seen one since.  Hopefully all goes smoothly, I'll keep reading up on growing and I'm definitely open to any tips and suggestions!

 


Lurked for a while, time to post!

25 June 2016 - 08:42 AM

Hey guys

 

I've been reading these forums for a little while, and now that summers here and tis the season it got me in the mood to create an account and start talking peppers!

 

Starting a small grow this year so Im looking forward to the knowledge I'll get here!

 

And here's what my refrigerator door is looking like these days:

8WUGRV9.jpg?1

 

 

Not a huge collection, but still enough to annoy the fiance