Discussion in 'Miscellaneous' started by Zombie Knitter, Aug 10, 2012.
That's the one. I love sorranos. They're the perfect balance of added heat and flavor.
What impressed me about habaneros was the intense fruitiness of the flavour alongside the intense heat.
Oh and that "the heat is in the seeds and membrane" deal doesn't exactly work IME.
I direct you to my new signature. You'd be in heaven here in New Mexico
that Chile juice thing is used to take paint off lawn furniture ... Right?
oh a picture can you say neural neutralizer.
I personally like the pretty colors on the new ones they have broken out for us...
Sephiroth your sig is making me very hungry..
I miss that tex mex use of chillie, most of the chillie meals I eat here are asian which is a much more prominent and varied cuisine in Aus. I want a green chillie cheese burger.
If you're going to eat a cheeseburger, it better have green chilies.
Green chiles, pepperjack or a slice of mozzarella, a touch of mayo and a big tomato slice.
I don't actually like burgers but like practically everything I don't like the addition of chillies in a starring role makes me want it.
So are they fresh, pickled, wilted, lightly broiled? On the cheeseburger I mean.
Usually they're roasted, cleaned and chopped. Then they let them cook on the burger for a minute.
Some make a fried relish with onions. There's also a place in Santa Fe that makes a puree and then mixes them right into mayonnaise with lime and cilantro.
Yeah, they're typically chopped into little dill chip(pickle)-like slices and placed atop the burger, usually on top of any slice of cheese that's been added. From my experience you tend to get two to four small slices of jalapeno or other peppers on a burger though I'm sure you can request more if you want. Depends on the restaurant, really.
New Mexicans put them under the cheese. That way they don't fall off.
I always have jalapenos in the house, they vary in heat though the ones I've had recently have been pretty good. I put them on a tortilla on cheese, let it melt in the pan until the tortilla is a bit crunchy, and put cholula on top of that.
I am gonna go make one now.
OH MY! Those look wonderful. Do you dry them, bottle them..?
Here is my tortilla with jalapenos I just made. The jalapenos have onions in them which are particularly good.
anyone getting a kiss from you after eating that could be in for a surprise
that batch, which was less than half my total yield this year (from my two plants) got blended into a hot sauce, I am currently drying the rest
Since we're talking about adventures in food...
A friend of mine at school just opened a new restaurant with her husband. She's Hmong, he's Lao. She invited me to bring the family some night when they're open.
My wife had chicken wings with Papaya Salad, my daughter sampled the Larb Salad, and I had the Pho. Very, very, very different, but very tasty too! I will, however, always take them seriously when they tell me that something is spicy. I don't mind the tripe, but the seasonings they put on it had quite the bite!
Pho is awesome.
Damn right it is!
I like Thai food best. There's a great restaurant in my town. Really good pad thai.
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