Classic Brewing Co Posted July 13, 2022 Author Share Posted July 13, 2022 25 minutes ago, jennyss said: Not on the menu just yet; but condiments in the making. My neighbour gave me a 10l bucket full of chillies. I am processing them by splitting, then scraping out most of the seeds. I've already made 6 jars of pickled chillies: a vinegar base like pickled gherkins etc. Next I'll try a chilli pickle recipe with lots of mustard seeds in it. Then a chilli chutney recipe with tomato, sugar, onion and spices. Excellent that's very good use of Chillies, I love them & your recipes sound good, I grow them I have a food dehydrator & dry them. They have many uses, I use them also in Beef Jerky. The difference is I use the lot, seeds & all. 2 1 Link to comment Share on other sites More sharing options...
stquinto Posted July 13, 2022 Share Posted July 13, 2022 41 minutes ago, jennyss said: Not on the menu just yet; but condiments in the making. My neighbour gave me a 10l bucket full of chillies. I am processing them by splitting, then scraping out most of the seeds. I've already made 6 jars of pickled chillies: a vinegar base like pickled gherkins etc. Next I'll try a chilli pickle recipe with lots of mustard seeds in it. Then a chilli chutney recipe with tomato, sugar, onion and spices. Wow, they look good Jenny! Hope you didn’t rub your nose or eyes when you were chopping them 1 2 Link to comment Share on other sites More sharing options...
jennyss Posted July 13, 2022 Share Posted July 13, 2022 28 minutes ago, Classic Brewing Co said: The difference is I use the lot, seeds & all. Perhaps I will leave the seeds and 'guts' in next time - certainly adds bulk. 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted July 13, 2022 Author Share Posted July 13, 2022 15 minutes ago, jennyss said: Perhaps I will leave the seeds and 'guts' in next time - certainly adds bulk. A lot of people think the seeds are the hottest part of the chilli, it is in fact the white flesh that house house the seeds. I like hot & spicy but there are a lot of wuss's out there 1 1 Link to comment Share on other sites More sharing options...
Popo the Reprobate Posted July 13, 2022 Share Posted July 13, 2022 3 hours ago, jennyss said: pickled chillies: a vinegar base like pickled gherkins etc. I reckon this is one of the best ways to have chillies. Good work @jennyss. That cutting and scraping can get pretty laborious! I don't mind it when I start but after an hour at the bench, I'm a bit over it. 1 1 Link to comment Share on other sites More sharing options...
jennyss Posted July 13, 2022 Share Posted July 13, 2022 2 hours ago, Classic Brewing Co said: The difference is I use the lot, seeds & all. @Classic Brewing CoPerhaps I will leave the seeds and 'guts' in next time - certainly adds bulk. And @Popo - Yes it took me 3 hours (on and off) to process the chillis. 2 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted July 13, 2022 Author Share Posted July 13, 2022 5 hours ago, Classic Brewing Co said: house house Struth I just realised I made a faux pas & used the same same word twice I think it's called 'keyboard stutter' 1 3 Link to comment Share on other sites More sharing options...
Pezzza Posted July 13, 2022 Share Posted July 13, 2022 Those lovely Double Yolkers again... Isle of Crete inspired omelette w fetta tommies and oregano... some black pepper and later a sprinkle of fresh thyme for the Lols and it's readily available.... served w salad... of course : ) 6 Link to comment Share on other sites More sharing options...
Malter White Posted July 13, 2022 Share Posted July 13, 2022 I don't have photos of mine but I did this recipe yesterday with a few improvisations. I didn't have pork or veal, just beef mince, I simmered the sauce for 2 hours versus David's 4 and I scaled the quantities down by half. I've always made Bolognese sauce with garlic and herbs. I couldn't believe how flavoursome this was without them and using the few ingredients stipulated. If you have time to watch a pot for a few hours I definitely recommend giving this a try. Bellissimo! 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted July 13, 2022 Author Share Posted July 13, 2022 1 hour ago, Itinerant Peasant said: Those lovely Double Yolkers again... Isle of Crete inspired omelette w fetta tommies and oregano... some black pepper and later a sprinkle of fresh thyme for the Lols and it's readily available.... served w salad... of course : ) Nice healthy Grubup again IP, nice & healthy. 1 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted July 13, 2022 Author Share Posted July 13, 2022 What was going to be Fish & Chips turned into a healthier meal, Special Fried Rice & a 4 leaf salad pack. Very Yummable !! 5 Link to comment Share on other sites More sharing options...
stquinto Posted July 13, 2022 Share Posted July 13, 2022 2 hours ago, Itinerant Peasant said: Those lovely Double Yolkers again... Isle of Crete inspired omelette w fetta tommies and oregano... some black pepper and later a sprinkle of fresh thyme for the Lols and it's readily available.... served w salad... of course : ) Nice and healthy mate! I read somewhere Cretan food is the healthiest of all. Lovely place for a holiday too 1 Link to comment Share on other sites More sharing options...
Aussiekraut Posted July 14, 2022 Share Posted July 14, 2022 On 7/13/2022 at 11:57 AM, Classic Brewing Co said: A lot of people think the seeds are the hottest part of the chilli, it is in fact the white flesh that house house the seeds. I like hot & spicy but there are a lot of wuss's out there Finally somebody who doesn't tell the "the seeds are the hottest part" nonsense It is indeed the membranes the seeds are attached to. The seeds themselves contain no capsaicin at all. I like it hot but only when I can still taste things. Some people just pile on heat, which numbs your tastebuds. We want heat and flavour My favourite chilli is the humble Cayenne. Enough heat for most applications and great to make a nice hot sauce. I usually grow all sorts but give most of them away. The super hots I only grow for bragging rights but I am stupid enough to actually eat one of them at least once I even chomped down on a Carolina Reaper and have a video to prove it. Not something I want to do again any time soon. Holy hell that's a beast. 2 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted July 14, 2022 Author Share Posted July 14, 2022 5 minutes ago, Aussiekraut said: Finally somebody who doesn't tell the "the seeds are the hottest part" nonsense It is indeed the membranes the seeds are attached to. The seeds themselves contain no capsaicin at all. I like it hot but only when I can still taste things. Some people just pile on heat, which numbs your tastebuds. We want heat and flavour My favourite chilli is the humble Cayenne. Enough heat for most applications and great to make a nice hot sauce. I usually grow all sorts but give most of them away. The super hots I only grow for bragging rights but I am stupid enough to actually eat one of them at least once I even chomped down on a Carolina Reaper and have a video to prove it. Not something I want to do again any time soon. Holy hell that's a beast. Hey AK I am with you there, I have many varieties growing but only in small amounts, most in the ground, some in pots but the old Carolina Reaper will give you blisters, I use them regularly but I now have a technique that ensures I don't touch it, when I place one on the cutting board I get a large Chef's knife & just sliver of a few slices & chop it fine without touching it. Even being extra careful the fumes will get you but hey, that's what chilli's are about. I always immediately wash my hands & don't wipe my eyes or touch my face but we all get caught in the end. They bring an extra dimension to a lot of dishes, that is unless you are a wuss 1 2 Link to comment Share on other sites More sharing options...
Aussiekraut Posted July 14, 2022 Share Posted July 14, 2022 1 hour ago, Classic Brewing Co said: Hey AK I am with you there, I have many varieties growing but only in small amounts, most in the ground, some in pots but the old Carolina Reaper will give you blisters, I use them regularly but I now have a technique that ensures I don't touch it, when I place one on the cutting board I get a large Chef's knife & just sliver of a few slices & chop it fine without touching it. Even being extra careful the fumes will get you but hey, that's what chilli's are about. I always immediately wash my hands & don't wipe my eyes or touch my face but we all get caught in the end. They bring an extra dimension to a lot of dishes, that is unless you are a wuss One of wifey's teacher colleagues and her hubby love it when I pass chillies on. They eat chock habs as snacks and slice Bhuts, Scorpions and Reapers on their sandwiches They are Samoan though 1 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted July 14, 2022 Author Share Posted July 14, 2022 9 minutes ago, Aussiekraut said: One of wifey's teacher colleagues and her hubby love it when I pass chillies on. They eat chock habs as snacks and slice Bhuts, Scorpions and Reapers on their sandwiches They are Samoan though Bring it on I say, I can stand the heat but we all know erring on the side of caution is always best. I have a couple of mates who share my love for the heat of the little buggers but mostly I am the one who walks on the hot coals. They have a place in all cuisines. 2 1 Link to comment Share on other sites More sharing options...
ben 10 Posted July 14, 2022 Share Posted July 14, 2022 1 hour ago, Aussiekraut said: Some people just pile on heat, which numbs your tastebuds. You should try OC spray. I am trained and the training was primary exposure - in my eyes, then an obstacle course. I can still smell it. 1 2 Link to comment Share on other sites More sharing options...
Aussiekraut Posted July 14, 2022 Share Posted July 14, 2022 1 hour ago, interceptor said: You should try OC spray. I am trained and the training was primary exposure - in my eyes, then an obstacle course. I can still smell it. Nah, it's all good 3 Link to comment Share on other sites More sharing options...
stquinto Posted July 14, 2022 Share Posted July 14, 2022 4 hours ago, Classic Brewing Co said: Even being extra careful the fumes will get you but hey, that's what chilli's are about. I always immediately wash my hands & don't wipe my eyes or touch my face but we all get caught in the end. best not going for a leak either in my (painful) experience. Just sayin' 1 4 Link to comment Share on other sites More sharing options...
kmar92 Posted July 14, 2022 Share Posted July 14, 2022 47 minutes ago, stquinto said: best not going for a leak either in my (painful) experience. Just sayin' Too right. 2 Link to comment Share on other sites More sharing options...
stquinto Posted July 14, 2022 Share Posted July 14, 2022 6 hours ago, kmar92 said: Too right. You’ ve got the t-shirt too mate 1 1 Link to comment Share on other sites More sharing options...
stquinto Posted July 14, 2022 Share Posted July 14, 2022 Jeez I need to extend my repertoire. Maybe add a Vegemite sandwich to it… An old favourite: pork steak and tzigane (gypsy) sauce 5 Link to comment Share on other sites More sharing options...
Tricky Micky Posted July 15, 2022 Share Posted July 15, 2022 15 hours ago, stquinto said: best not going for a leak either in my (painful) experience. Just sayin' Best we not talk about the day after then - hey. Ouch! 2 Link to comment Share on other sites More sharing options...
stquinto Posted July 15, 2022 Share Posted July 15, 2022 1 hour ago, Mickep said: Best we not talk about the day after then - hey. Ouch! Dead right mate - double tax chilies- you pay the tax on the way in, and the tax on the way out… 1 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted July 15, 2022 Author Share Posted July 15, 2022 4 minutes ago, stquinto said: Dead right mate - double tax chilies- you pay the tax on the way in, and the tax on the way out… Not always the most pleasant way to start your day 3 Link to comment Share on other sites More sharing options...
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