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Antheil
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« Reply #2565 on: 15:11:52, 20-07-2008 » |
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I keep a jar of dried chillies. No I lie, actually I have jars of different kinds of dried chillies Hmm. No hint of compulsive obession there then? Just keeping a few aside for a rainy day ...  Well, I'lll have what we are having if that is OK because, oh dear, I forget now ..........! |
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« Last Edit: 15:15:59, 20-07-2008 by Antheil »
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Andy D
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« Reply #2566 on: 23:47:34, 20-07-2008 » |
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I keep a jar of dried chillies. No I lie, actually I have jars of different kinds of dried chillies, varying in strength. I make my own chilli oil with dried chillies - can't beat em. These chaps www.coolchile.co.uk have got more information on chillies than you could shake a stick at. They even sell you seeds so that you can grow your own. They have all sorts of recipes as well. Recommended for lovers of the feisty little capsicum. Sounds like you're a chilli enthusiast Mort - as am I. I add at least a little chilli to most dishes - though I don't sprinkle it on my toast in the morning I'm growing lots of chilli plants in my greenhouse, so hopefully I'll have loads of them to freeze for use during the winter. I never use dried chillis though, only chilli powder. |
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Morticia
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« Reply #2567 on: 09:24:13, 21-07-2008 » |
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Indeed Andy, I am a big chilli fan but I rarely use chilli powder. No particular reason that I'm aware of. I've noticed over the last few years that cookery writers now specify red chillies as opposed to green ones. I suspect it's because they think they look more attractive. I rather like these little devils,'bullet' chillies  Looking for that image I discovered that Scotch Bonnets also go by the name of 'Perfume Pixie'. You might want to let her know  |
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Andy D
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« Reply #2568 on: 11:28:56, 21-07-2008 » |
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I'll tell Pixie Mort, but I don't think she'll be requesting chopped up chillis added to her bowl of food! I'm trying a variety of chilli I haven't grown before called Heatwave from Thompson & Morgan  also Suttons' De Cayenne which I grew last year  |
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oliver sudden
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« Reply #2569 on: 12:00:29, 21-07-2008 » |
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 Ah, well, if it's hot you're after... |
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Antheil
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« Reply #2571 on: 16:45:06, 24-07-2008 » |
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As I've been at home this week (and poorly for two days) I have been catching up on (Sshh!!) daytime TV via iplayer. I never knew there were so many cookery programmes on  There is one called Eating with the Enemy which is amateur cooks competing in regional heats. Well! I reckond ower harmonyharmony or ower marty would knock socks off of any of them. I think we should have entered a R3oK team Judges include Jay Rayner who looks as if he should co-star with Brian Blessed hurling meat pies off battlements and Kate Spicer who has a permanently downturned mouth and glum expression. Edit: Not to mention Don B's squids and bread, Milly's vegetarian feasts, Mort's dhal, Ruth's chowders, etc., etc. Andy's jacket potatoes In fact, any of us! |
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« Last Edit: 16:57:16, 24-07-2008 by Antheil »
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Reality, sa molesworth 2, is so sordid it makes me shudder
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martle
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« Reply #2572 on: 19:49:52, 24-07-2008 » |
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I add at least a little chilli to most dishes - though I don't sprinkle it on my toast in the morning A very popular breakfast dish in south-east Asia (with regional variants, obviously) is garlic rice with a fried egg on top. Something like this, but without the meat -  The rice almost always has some chilli in it too, and it's a wonderfully satisfying set-me-up dish. I try to replicate it sometimes.  |
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Green. Always green.
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Morticia
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« Reply #2573 on: 20:09:56, 24-07-2008 » |
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Ah YESSS! The version I came across includes mung beans along with the rice. It's packed with nomness and is deeply satisfying. Especially with a poached egg on top. I used to cook it in advance and then steam a portion for breakfast. Delish!
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perfect wagnerite
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« Reply #2574 on: 21:58:21, 24-07-2008 » |
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Here on the South Coast, we have the amazing Chilli Pepper Pete, a local business that produces an amazing range of chillis and sauces: http://www.chillipepperpete.com/index.phpWell worth a try if you happen to be in the vicinity of any of the Chilli Festivals mentioned on the website. |
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At every one of these [classical] concerts in England you will find rows of weary people who are there, not because they really like classical music, but because they think they ought to like it. (Shaw, Don Juan in Hell)
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martle
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« Reply #2575 on: 22:04:34, 24-07-2008 » |
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Ooh, thanks for that, PW! A new one on me. Bizarrely, I first discovered that garlic rice dish in a McDonalds in the Philippines. MacDos certainly know how to market to local cuisines. There was even a giant 'garlic climbing frame' in the restaurant. Sadly, I kid you not. |
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Green. Always green.
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harmonyharmony
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« Reply #2576 on: 19:30:15, 25-07-2008 » |
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Is anyone having anything nice for dinner tonight?
I went out for lunch and had something calling itself a Thai chicken burger which was quite nice.
I'm thinking of a dish involving pasta and a kipper tonight though since the two are a bit shy, I may have to do a bit of matchmaking first.
Possibly a bechamel sauce will bridge the gap. And some salad. Nuts. I have no lemons. I'll have to nip out again.
I'm still a bit high from an espresso earlier. I've not been drinking coffee for the last three weeks or so, so it went right to my head.
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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harmonyharmony
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« Reply #2577 on: 19:49:52, 25-07-2008 » |
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Scrap that.
I'm going to make an omelette or similar. With the kipper.
Tortilla perhaps? NOM.
Fry your onions until they're translucent, add some mushrooms until they're ready then throw in some sliced potatoes and chopped cooked kipper.
Fry for a bit, then add beaten eggs (beaten with some cheese - I'm using hard goat's cheese here). Cook until the bottom is browned (though how you're supposed to know that I have no idea) and almost set in the middle.
Turn it over by putting a plate over the pan tipping it upside down and then return the tortilla to the pan. Cook until completely cooked through.
I'm going to steam some pak choi to eat with this.
y NOM rah! y NOM rah!
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« Last Edit: 20:34:26, 25-07-2008 by harmonyharmony »
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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Mary Chambers
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« Reply #2578 on: 10:19:21, 26-07-2008 » |
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..... the other day I drank a whole litre of V8 juice ... Have you noticed a change in the taste of V8 juice? It used to taste mainly of celery, and now it seems to taste mainly of tomato, or have I imagined it? I love it, but I liked the celery-ish one best. I suspect it's very salty. (I've never tried drinking a litre of it.)  |
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Antheil
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« Reply #2579 on: 17:59:39, 26-07-2008 » |
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You are right Mary, it's not the same. They have reduced the solium content by 18% - did they use celery salt instead of the real vegetable?
Ce Soir, Chez Antheil, beef stroganoff served with rice and a few tender spears of baby tenderstem brocolli nestling between the plump grains and the Dijon mustard/wine/sour cream enriched beef and red onions to add a contrast of colour and texture. NOM, if I may say so myself.
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Reality, sa molesworth 2, is so sordid it makes me shudder
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