Posts: 2,314
Threads: 59
Joined: Jun 2003
I don't know too much about chili but I think Dick is right. The best chili I ever had was in New Mexico, and it was nothing else but habaneros, onions, tomatoes and some spices. They were surprised I could eat it, but, hey, I drink Dave's Insanity Hot Sauce for breakfast! [  ]
Aloha,
John S. Rabi, GM,ARB,BFT,CM,CBR,FHS,PB,RB
808.989.1314
http://www.JohnRabi.com
Typically Tropical Properties
"The Next Level of Service!"
quote:
Originally posted by pslamont
Yeah, Well, my chili has beans and I can't imagine it without. Maybe we should be aiming for a good ole' CHILI COOKOFF in Puna?
You mean you put chili in your beans.
You can put chili in beans, but you can't put beans in chili.
If you put beans in chili, then it becomes beans with chili in it.
Chili is and can be consumed as a main dish but it also is a sauce or a condiment.
Posts: 703
Threads: 37
Joined: Jun 2008
John, If you want the ultimate in table grade Hot Sauce try MEGA DEATH from Blairs. Best I've ever found and WILL take your breath away. You can use Dave's Insanity as a chaser for this stuff. Greg, I grow my own Red Savina Habaneros, Dry them and grind my own chili powder. Trick is to use the whole dried chili w/seeds. makes great powder. If gound coarse it can be added to your pepper mill for table use. MM Good. See link below for Mega Death description if your're a chilihead.
http://www.chilliworld.com/SP6.asp?p_id=152
dick wilson
"Nothing is idiot proof,because idiots are so ingenious!"
That is something I haven't done. but I will now. That sounds absolutly awesome.
I make a sause that I put on greens and things with basically pure habeneros, but I don't dry them. I'd have to use a dehydrator here as the average humidity is 80%.
I have a theory that people like me who take almost no pleasure in food with out pepper are addicted to the endorphin release.
Even the warm burn in the belly is soothing.
Eating food w/out chilis is like watching TV without the remote.
Posts: 703
Threads: 37
Joined: Jun 2008
There is a whole school of thought on that, that we chiliheads are addicted to the endorphins. don't know just luv my hot, goes on everything. Mega Death makes a GREAT Bloody Mary. Grow hair on a granite countertop. Word of advice, if you want to dry your own Hababneros be sure to cut them open, leaving seeds, before dehydrating them, otherwise they can spoil. Of course, remove stems before drying. When grinding, do it outside, or suffer from burning sinuses for days. Momma will not appreciate it being done in the house. Voice of Experience here. Even dehydrating in the house can make your skin burn slightly. I use an electric coffee grinder to grind, not however the one you use to grind your coffee as you cannot ever get the habanero taste out of it, Experience speaking again.
dick wilson
dick wilson
"Nothing is idiot proof,because idiots are so ingenious!"
Posts: 2,402
Threads: 145
Joined: Apr 2005
Beachboy,
LMOO big time. Where do you find this stuff? The chili in Corpus Christie just doesn't measure up, but the beer does!
Aloha
mella l
"Resolve to be tender with the young, compassionate with the aged, sympathetic with the striving, and tolerant with the weak and wrong....because sometime in your life you will have been all of these."
mella l
Art and Science
bytheSEA
Posts: 2,655
Threads: 42
Joined: Sep 2006
quote:
originally Posted by Rabi
The best chili I ever had was in New Mexico, and it was nothing else but habaneros, onions, tomatoes and some spices.
That actually sounds more like a sauce I eat regularly. (At a restaurant owned by Dominicans with Mexican and Guatamalan ladys for cooks. A Guatamalan and Mexican clientele) I have no idea how to spell it but it sounds like "pinco de guyo". It's diced jalapeno, cilantro, onion and a little diced drained tomato in kind of a salty water. Not cooked. Some days its kind of hot and some days it's hot for sure. I don't think it would be edible if it was made with habanero rather than jalapeno, and I don't know but one person that can handle hotter food than me, except maybe the lady that owns our local Thai restaurant.
Pua`a
S. FL
Big Islander to be.
Pua`a
S. FL
Big Islander to be.
Posts: 2,314
Threads: 59
Joined: Jun 2003
I will have to try that Mega Death! BTW, you dry any peppers with leaving the stem on, use a needle and a dental floss, make "lei" of the peppers and hang them high.
Aloha,
John S. Rabi, GM,ARB,BFT,CM,CBR,FHS,PB,RB
808.989.1314
http://www.JohnRabi.com
Typically Tropical Properties
"The Next Level of Service!"
Posts: 703
Threads: 37
Joined: Jun 2008
John, I've done that before, but results have been mixed. Need really low humidity to keep them from spoiling. At least for me, any time I've had it work well, the humidity was well below about 15-20%. Dehydrator takes away the humidity concerns and gives me the finished product sooner, and since I'm usually out of habanero powder by then, I'm anxious. With Mega Death, try just a little on the tip of a spoon first time. It really is potent. I add it to every kind of sauce or recipe, but a little will go a long way. If you can't find it there let me know and I'll send out a bottle. I order it by the case, cause I love it.
dick wilson
dick wilson
"Nothing is idiot proof,because idiots are so ingenious!"
|
