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food-bev What was the last spicy meal you cooked?
- Thread starter The Hot Pepper
- Start date
Not really cooked but this is what im having for lunch
Five pepper nachos with bacon. Red Serrano, green lemon drops, NuMex BigJim, ripe super chile and a jalapeno for flavor
Five pepper nachos with bacon. Red Serrano, green lemon drops, NuMex BigJim, ripe super chile and a jalapeno for flavor
pestilence, or ? ...
Wowzers!
Dough test ......
still not sure what I will be doing for the TD... pretty much keep a perptetual batch of dough going lately , but it seems to have lost its spring. started a new batch with a bit of the old in there for flavour. . Monday maybe for the cook
. now gotta decide fuel. oven on CI or kettle using dragons breath lump or briquettes or anthracite coal bricks
still not sure what I will be doing for the TD... pretty much keep a perptetual batch of dough going lately , but it seems to have lost its spring. started a new batch with a bit of the old in there for flavour. . Monday maybe for the cook
. now gotta decide fuel. oven on CI or kettle using dragons breath lump or briquettes or anthracite coal bricks
Today is beef curry. Not super spicy though. Mostly vadouvan masala with some Thai red curry and coconut milk. I may skip the Thai and opt for more of a Caribbean heat source.
EDIT:
I went with 2 tbs of Korean pepper flakes for color and flavor. I added a orange hab for some heat but WOW did it add a neat flavor to the curry. The aroma when you first open the lid is great. Its gunna be another 30min or more till the taters are cooked and i can post a pic.
EDIT:
I went with 2 tbs of Korean pepper flakes for color and flavor. I added a orange hab for some heat but WOW did it add a neat flavor to the curry. The aroma when you first open the lid is great. Its gunna be another 30min or more till the taters are cooked and i can post a pic.
Sounds good ...ShowMeDaSauce said:
Nice ...Ashen said:Dough test ......
still not sure what I will be doing for the TD... pretty much keep a perptetual batch of dough going lately , but it seems to have lost its spring. started a new batch with a bit of the old in there for flavour. . Monday maybe for the cook
. now gotta decide fuel. oven on CI or kettle using dragons breath lump or briquettes or anthracite coal bricks
I had no idea until the other day, how legit both CI/CS pizza is, and also par-baking the crust ...
Looks great! One thing you can do with that style as well, is make a batter, add some cheese to the batter, then pour it into the pyrex, covering all of the chiles. Bake til golden brown. Chile relleno casserole!buddy said:
I think this method would be preferable for my dessert pizza ... I think the par-baking really shines on non-moz&sauce pies ...
I have the Lodge CS pan that's pretty generous in diameter, and I can get it pretty damn hot on a portable Iwatani burner, I think ...
We'll find out. If it's not in the TD, it'll be in my FLOG ... success or fail.
I have the Lodge CS pan that's pretty generous in diameter, and I can get it pretty damn hot on a portable Iwatani burner, I think ...
We'll find out. If it's not in the TD, it'll be in my FLOG ... success or fail.
And here they are
Served Kare-Raiseu style (Korean) but with Jasmine instead of short grain rice. Ive got this weird thing with curry, IMO its hard to find a better rice than Jasmine with it. Ive got some damn good Koshihikari short grain but i always go for the Jasmine on curry night.
Served Kare-Raiseu style (Korean) but with Jasmine instead of short grain rice. Ive got this weird thing with curry, IMO its hard to find a better rice than Jasmine with it. Ive got some damn good Koshihikari short grain but i always go for the Jasmine on curry night.
Yum. 
Wow!