Two things I have eaten recently that I have instantly regretted.

First was "hotter than the sun" chicken wings from Bunny Jacksons in Manchester. My fucking make up was dripping off my face from the first taste. Pure pain it was. Nothing enjoyable about the little bastards. 

Second was these bloody things. I think my intestines may have fallen out of my bum bum. 

Why do i do this to myself? Anyone else like to torture themselves with stupidly spicy delicacies? 

 

58 minutes ago, Tonge moor green jacket said:

Excellent. 

It occurred to me that I didn't put tomatoes into the list.

Dunno if you added any, but it shows that you can make a good dish without necessarily using every ingredient that might be commonly used.

Could perhaps swirl in a touch of yogurt and a splash of lemon. Lots to try.

Glad you liked it.

I put the tomato puree in as you recommend.

The consistency was spot on, might have been a bit runny with a tin of tomatoes.

als kitchen vindaloo

my word, lifes good 

 

Just had one id never heard of

Chicken pathia

Easily as good as ive had in a restaurant

Prob need to be in it for the long haul as its about 15 ingredients

Absolute cracker

 

https://shahbaaz.co.uk/our-takeaway-menu/

Like China, it's such a big country with different agriculture, climate and food styles.

Numerous names for the different styles; it's what makes it so interesting.

Picked up some of these Samyang x 2 hot from China Town a week ago as a go to when I fancy some Ramen for lunch. Didn't think they'd be that hot but even if you like spice these were a bastard. Delicious so I finished the whole bowl but almost burn a hole through the toliet paper for about 2 days.

Just a posh pot noodle innit

3 minutes ago, jmjhb said:

Just a posh pot noodle innit

"Chicken flavour".

That sounds concerning. 

2 hours ago, jmjhb said:

Just a posh pot noodle innit

Yeah pretty much but good for a go to if you're working at home and want something quick. 

Although I'm telling you, these are fucking hot - nasty stingy spicy

 

2 hours ago, Tonge moor green jacket said:

"Chicken flavour".

That sounds concerning. 

To be honest couldnt feel my tongue after a couple of bites. Was probably German Shepherd flavour.

9 minutes ago, Not in Crawley said:

To be honest couldnt feel my tongue after a couple of bites. Was probably German Shepherd flavour.

Ah, definitely Korean then!

Lad's just got some Carolina Reaper seeds on the go. They're evil.

1 minute ago, Tonge moor green jacket said:

Ah, definitely Korean then!

Lad's just got some Carolina Reaper seeds on the go. They're evil.

Bought some Carolina Reaper seeds to grow last year. Followed all the instructions to the letter, but they didn't even sprout.

2 minutes ago, Cheese said:

Bought some Carolina Reaper seeds to grow last year. Followed all the instructions to the letter, but they didn't even sprout.

Well you're asking the right bloke on this one.

1 minute ago, Cheese said:

Bought some Carolina Reaper seeds to grow last year. Followed all the instructions to the letter, but they didn't even sprout.

I was talking to a nurseryman yesterday about difficulty with spinach seeds germinating.

His old man used to put his seeds in compost in a tray, then cover them with black plastic, and then glass. Kept the humidity up and reduced the wetting/drying cycle.

Once sprouted, he removed the plastic to prevent bolting.

Lad's using propagators at the moment to keep temp up, and I got him to soak the trays/pots in a tray of water first, as this is a recommendation from Carol Klein. Makes sure the compost is damp all the way through, before going into a heated chamber.

Your compost can make a difference too.

 

4 minutes ago, Tonge moor green jacket said:

I was talking to a nurseryman yesterday about difficulty with spinach seeds germinating.

His old man used to put his seeds in compost in a tray, then cover them with black plastic, and then glass. Kept the humidity up and reduced the wetting/drying cycle.

Once sprouted, he removed the plastic to prevent bolting.

Lad's using propagators at the moment to keep temp up, and I got him to soak the trays/pots in a tray of water first, as this is a recommendation from Carol Klein. Makes sure the compost is damp all the way through, before going into a heated chamber.

Your compost can make a difference too.

Didn't get anywhere near any soil. The instructions from the person who sent me them said to envelop them in a damp paper towel and put them in an airing cupboard for a few weeks, making sure the paper towel remained damp throughout, then transfer them to small pots once they sprouted. Can't remember the exact details to be honest. Absolutely nothing happened anyway.

20 minutes ago, Cheese said:

Didn't get anywhere near any soil. The instructions from the person who sent me them said to envelop them in a damp paper towel and put them in an airing cupboard for a few weeks, making sure the paper towel remained damp throughout, then transfer them to small pots once they sprouted. Can't remember the exact details to be honest. Absolutely nothing happened anyway.

Was that from an official seed supplier, or an internet job?

Lad's chilli seeds sprouted well last year- he's just followed packet instructions. 

Yield probably wasn't the best, but that was because of a wet late summer and poor light/temp.

 

3 minutes ago, Tonge moor green jacket said:

Was that from an official seed supplier, or an internet job?

Lad's chilli seeds sprouted well last year- he's just followed packet instructions. 

Yield probably wasn't the best, but that was because of a wet late summer and poor light/temp.

Internet job. But one with a supposedly good reputation. Lesson learned. Where would you recommend to get proper Carolina Reaper seeds?

16 minutes ago, Cheese said:

Internet job. But one with a supposedly good reputation. Lesson learned. Where would you recommend to get proper Carolina Reaper seeds?

Just have a look online at well known brands.

You may also get some in garden centres, but more likely to have narrow range.

There are a couple of chilli farms that produce the fruits themselves, but also sell plants/seeds.

https://southdevonchillifarm.co.uk/collections/chilli-seeds?page=2

Here's one.

It's also possible that the ones you had were OK, but perhaps not a great germination method. 

For example, a Chinese type lass has a video about sprouting spinach (as above I've had mixed results with one or two varieties) in which she soaks them for 24 hours, then wraps in damp kitchen paper and puts them into the fridge for another 12.

Then onto a window sill on the damp paper until sprouting.

I'm going to try a few and see what happens.

I'd also add that there are many, many varieties, split into different types.

Some will suit a particular environment more than others. Some will be easier to grown than others.

Maybe worth trying a small number of different types/heat levels etc.

Some have more flavour too, and are perhaps more useful rather than a product that is potentially dangerous if not handled carefully.

16 minutes ago, Tonge moor green jacket said:

Just have a look online at well known brands.

You may also get some in garden centres, but more likely to have narrow range.

There are a couple of chilli farms that produce the fruits themselves, but also sell plants/seeds.

https://southdevonchillifarm.co.uk/collections/chilli-seeds?page=2

Here's one.

It's also possible that the ones you had were OK, but perhaps not a great germination method. 

For example, a Chinese type lass has a video about sprouting spinach (as above I've had mixed results with one or two varieties) in which she soaks them for 24 hours, then wraps in damp kitchen paper and puts them into the fridge for another 12.

Then onto a window sill on the damp paper until sprouting.

I'm going to try a few and see what happens.

Pretty sure that's the website I bought them from! Emails have been long deleted unfortunately. Might have another go this year. I probably did something wrong.

17 minutes ago, Tonge moor green jacket said:

I'd also add that there are many, many varieties, split into different types.

Some will suit a particular environment more than others. Some will be easier to grown than others.

Maybe worth trying a small number of different types/heat levels etc.

Some have more flavour too, and are perhaps more useful rather than a product that is potentially dangerous if not handled carefully.

Not interested in using them for anything really. I just like eating raw chili peppers every now and then. The hottest I've done is Komodo Dragon peppers (not that I've tried very hard to find anything hotter). It was almost spiritual.

Edited March 11, 20242 yr by Cheese

On 10/03/2024 at 18:15, Casino said:

Just had one id never heard of

Chicken pathia

Easily as good as ive had in a restaurant

Prob need to be in it for the long haul as its about 15 ingredients

Absolute cracker

 

Just had 2 more servings tonight, one left for tomorrow

His 30 5 stop method for rice is another great discovery

36 minutes ago, Cheese said:

Pretty sure that's the website I bought them from! Emails have been long deleted unfortunately. Might have another go this year. I probably did something wrong.

We got plants from them (iirc) and they were fine.

Just stick with it.

Scotch bonnets are hot but impart a good flavour. Things like a chilli con carne can be cooked with a punctured pepper in it, then take it out before eating.

Really worth using them, especially milder ones in soups etc, even salads.

They're very good for you too.

I’ve grown all sorts over the years and have never varied from putting the seeds in a standard tray with a clear plastic lid and sticking them on a south facing window sill. Always sprouted and produced strong plants with good yields after repotting. Last year’s Scotch Bonnets were excellent

This year’s plants have sadly already been consigned to the compost bin. Was getting good early fruits indoors but fuck me the gnat infestation was unbearable

May try a really hot one but wait til May when I can keep them outside from the beginning

Advantage of a poly tunnel mate!

Reckon I've got a mouse popping in at night, but no pesky insect invasion!

On 10/03/2024 at 18:15, Casino said:

Just had one id never heard of

Chicken pathia

Easily as good as ive had in a restaurant

Prob need to be in it for the long haul as its about 15 ingredients

Absolute cracker

 

Gonna make that, looks delicious.

I don’t think he meant it to be, but the story about where he got the wok from had me in stitches 😁😁😁