| Author |
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P47b
| | Posted on Wednesday, January 11, 2012 - 08:49 pm: | 
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Chili, no meat, no beans, is, true, an abomination...
I believe that is called salsa? |
Moxnix
| | Posted on Wednesday, January 11, 2012 - 09:07 pm: |
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Add just enough beans to send atomic farts down your legs to eat the heals out of both socks. Otherwise, what's the point... |
Mr_grumpy
| | Posted on Thursday, January 12, 2012 - 05:15 am: |
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Nope, no curries either.
My poor guts can't take any of the spicy hot stuff & frankly I don't much like the taste, so I don't bother.
Apparently it's an allergic reaction to peppers, a very small amount in a very bland chili will give me heartburn for 2 days & I won't be able to stray far from a crapper either.
I love my food but not in extremes, a chicken fajita from taco-bell is about as far as I'll go down that road.
But there's so many other things to eat.
Oh & I must take this opportunity while on a food thread to thank you all for the Scallops/bacon idea.
I did them panfried in a little olive oil, Mrs G & the whingers were sceptical (well it was one of my culinary experiments) but demolished all with gusto.
I got LOADS of Brownie points with madame so thanks again.
Next time I'm going to do them on the Barbq, on skewers with tiger prawns between them. |
Dynasport
| | Posted on Thursday, January 12, 2012 - 07:36 am: |
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I used to REALLY like HOT food, chili included. The hotter the better. I still like hot food, but I prefer to be able to taste other flavors as well. I think my earlier affinity for food as hot as I could find had something to do with misplaced machismo. |
Pammy
| | Posted on Saturday, January 14, 2012 - 11:18 am: |
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Try molasses or sorgham syrup, instead of sugar. Yummy. |
Road_thing
| | Posted on Saturday, January 14, 2012 - 03:25 pm: |
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Mmmm..Steen's!
rt |
Aesquire
| | Posted on Saturday, January 14, 2012 - 06:54 pm: |
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Mr_Grumpy, you may have an issue with the speed different stuff cooks mixing prawns and scallops. Like to hear how it turns out. ( Not even sure if it's that big an issue, but... partly precooking the slower stuff? Just thinking. )
I, myself, hit happy around Chipotle pepper. Roasting dulls the heat just enough. I want flavor with my heat, not just pain. I have a bud who goes down to Mexico on vacation yearly and brings back peppers. Claims they are better from there. Once at a party, he brought a blueberry chitney ( chutney ) for a dip. I tried a tortilla full... Sweet, berry, wonderful.... then FIRE!. There was no milk or other fat based coolant available, so I had another bite. Sweet, cooling, wonderful...FIRE!!!! Repeat.  |
86129squids
| | Posted on Sunday, January 15, 2012 - 06:52 pm: |
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Aesquire- that's pretty funny... I've been intrigued by similar recipes lately, that chutney sounded great!
Grumps, so sorry to hear of your affliction. My GF's best buddy can't do shellfish, and it breaks my heart! I thank God for the ability to eat anything, with the proverbial "iron stomach"...
Glad to hear about your success with "Apostles on Horseback"... we did dinner last nite at an asian buffet, ate all the seafood I could stand. Soon we'll be getting a new fresh seafood retailer here in town, the type that gets the freshest stuff... can't wait!
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