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Our Habeneros are yummy...nice heat.
Carrie Rojo
"The sun and moon collide. Isn't gravity a funny thing? The universe explodes apart. All the children sing..." Todd Rundgren
Carrie Rojo
"Even the smallest person can change the course of the future..." Galadriel LOTR
Hey boys and girls. I hate to break it to ya. But here is the deal, Chili, perfect award wining chili, even a bowl of the Terlingua wining kind, would not be as hot as so even a Yankee would have a problem with it. The art and craft of chili cooking does not at all even involve super hot chilies. The true craft is all about the balance of various spices. Cumin, paprika, oregano, beef (beef fat, most important), garlic et al. any person reading this forum could eat a bowl of “red” and not have a problem. Now later on you might get your gizzard up be cause the spices wont do your stomach any good but I am here to tell ya that a pot of chili that could not be eaten by a regular soul would be thrown out of consideration in a Texas chili contest.
It must be spicy but with no lingering heat. The trick cookers try for is a chili that is palatable to a child but spicy enough to be noticed.
I would be reluctant to enter a cook off because of the lack of sophistication of palate on the judge’s part.
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I love to eat food with chilis that leaves a tingle in the mouth...not makes my eyes water, but enhances the flavors in the food, rather. I don't need to hurt myself LOL!!!
Carrie Rojo
"The sun and moon collide. Isn't gravity a funny thing? The universe explodes apart. All the children sing..." Todd Rundgren
Carrie Rojo
"Even the smallest person can change the course of the future..." Galadriel LOTR
Posts: 703
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Joined: Jun 2008
A robust and fiery chili with a smokey flavor can be used in a good chili that can be eaten by anyone, there are however levels of heat that can be obtained by varing the amount of chili used in the mix. Some prefer a chili that challenges the tast buds with a lingering smoldering heat, others prefer a intense burst of heat that brings the entire body alive with the flavor. To each his own. Some just love the endorphin rush brought on by the hotest of the hot.[  ][ ]
dick wilson
dick wilson
"Nothing is idiot proof,because idiots are so ingenious!"
Posts: 1,243
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I agree dick,
I have been to several Chili Cook Offs on the mainland, from Chciago to Ft. Worth to California and there are ALL KINDS of chili. Besides, a Puna Cookoff could make it's own rules and I think it would be great to have a variety of categories, one of them being FIREY!
Personally, I love very hot chiles, but usually add them on the side. I also don't like foods that are just insanely hot with no real flavor. I make my own hot sauces, and do them in the Belizian style, using habeneros but also fruits and vegetables for flavor. Marie Sharps brand sauces from Belize has the best flavors IMHO and they come in a variety of heats.
quote:
Originally posted by DickWilson
A robust and fiery chili with a smokey flavor can be used in a good chili that can be eaten by anyone, there are however levels of heat that can be obtained by varing the amount of chili used in the mix. Some prefer a chili that challenges the tast buds with a lingering smoldering heat, others prefer a intense burst of heat that brings the entire body alive with the flavor. To each his own. Some just love the endorphin rush brought on by the hotest of the hot.[][]
dick wilson
Aloha au i Hawai`i,
devany
Devany Vickery-Davidson
East Bay Potters
www.eastbaypotters.com
Hey Punatic’s,
I believe that we are getting somewhere. Plenty of suggestions have already come forth and they all seem good. What we need now is a committee to set the time and place, not to mention the rules [or no rules]
I would be willing to host a gathering of “brain storms”at my home. Or we can have it at someone house other than mine. I’ll supply some chips and salsa dip, possibility bring some beer. Let me rephrase that “I will bring some beer.” We can kick all of our ideas around then post them on this site for a response. Next Saturday the 18th would be ok for me, I’ll make the time for it. What I’ll will need is a attend list so I know how much beer will be needed. Or maybe directions to another place.
The Lack
e-mail tlackey@hawaii.rr.com
808 965-1604
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quote:
Originally posted by esnap
The true craft is all about the balance of various spices. Cumin, paprika, oregano, beef (beef fat, most important), garlic et al.
How true! In addition, it's important to know how to use those spices! Like the paprika, that is best when sprinkled on sauteed onions in hot oil/lard. It will release the flavor of the paprika. (BTW, add a little bit of water after like 30 seconds so the paprika won't burn.) Add to "brown" the meat and you will have a much more flavorful dish than you would otherwise.
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: 2,312
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I just got a bottle of Mega Death from Dick Wislon as a contribution to the chili cook off. I will get it to "Mr. Organizer" (Tom) so you guys can try it too!
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: 2,312
Threads: 59
Joined: Jun 2003
Holy crap! That thing is HOT! Even though the list of ingredients does not include the Naga Jolokia, it is HOT! Holy crap, it is hot. (I just tried it, I need to go to put out the fire.)
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!"
Dick... you have a paypal account?
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