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@1clivey1 | 5 September 23 | |
Bag quavers its to hot
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@mikeymk | 8 September 23 | |
It was black bean chicken, with egg fried rice. And a side of macaroni cheese, obviously. |
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@1owlcity | 27 September 23 | |
Chorizo de Cebu
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@mikeymk | 27 September 23 | |
Sheikh el Mahshi
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@ogdenz | 27 September 23 | |
Shepherds pie and beans.
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@1owlcity | 28 September 23 | |
Pinakbet
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@mikeymk | 28 September 23 | |
Sirloin, mash and mixed beans in barbie sauce.
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@obi_jon | 28 September 23 | |
I haven't decided exactly what i'm having yet but whatever it ends up being, it will most likely have some of my homegrown chilli hot-sauce splashed on it. Just cooked up a big batch with some of this year's chilli crop(chocolate morugas and apricot habaneros) and some of the dried chilli powder I made with last year's crop(a mix of about 6 different varieties, not exactly sure but definitely some hot ones)
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@mok214 | 30 September 23 | |
Does anyone know what to do with ghost peppers? I am kind of scared of picking them off of the plant.
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@obi_jon | 30 September 23 | |
@ mok214 - 30.09.23 - 11:36am Does anyone know what to do with ghost peppers? I am kind of scared of picking them off of the plant. The Bhut Jolokia(aka Ghost pepper) isn't even considered all that hot nowadays(Trinidad Moruga Scorpion, Carolina Reaper and the new Pepper X are all considerably hotter) but they are still a seriously hot pepper. If you're that scared of them just wear gloves when handling them to be on the safe side but from my own experience, handling them is just fine as long as their skins aren't broken, it's only the inside parts that you need to worry about. As for cooking with them, it depends really on your own taste and heat tolerances but as a general rule of thumb, a little goes a long way, so use them sparingly at first and then build up the quantities as you get used to them. |
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