Saturday, 12 November 2016

Some like it hot (again).



The Magnons eat quite spicy food on a regular basis; maybe about three times a week.

I'm not one of those bravado braggarts who wallows in eating a kilo of Jalapenos in 2 mins, I like a hint of heat without the BURN.

These above are quite fiery, and just one chopped into a curry or a tagine is plenty. The point is to give a gentle heat; not punishment.

The above went into the freezer. They were frozen on grease-proof paper, then bagged-up when frozen. This way one can extract each single pepper without them being one big frozen mass.

I think I've got enough until next year's harvest. Nice.


   

26 comments:

  1. I like mildly hot peppers pickled in vinegar. Red and green ones mixed together in a jar look pretty and make a nice Christmas gift.

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    1. I buy, and eat, green pickled chillies. I wonder if I could make my own taste as good?

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  2. Like that knife. It's obviously on hand in every operation, pops up in so many photos. Aesthetically pleasing too

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    1. I use it as a size indicator; also to show that the photo is MINE.

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  3. I like mild and spicy food but cannot eat it anymore. I still enjoy making it for my family though. Red hot peppers in your picture are traditionally used in Calabria, and they are devil hot I make hot pepper olive oil to put over food and pizza with them.
    Greetings Maria x

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    1. I make Chilli oil too, with Olive oil. Lovely on Pizzas.

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  4. We didn't grow any this year as we knew we'd be away. Normally we keep a stack of them in the freezer. I keep a few dried ones too hanging about to keep the devil away.

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    1. I have a few dried whole chillies from last year, and a large pot of flakes. I think I probably have too many!

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  5. I love spicy food. We also eat spicy food at least 3 times a week.

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  6. I'd only eat those things if there was plenty of cold beer at hand. I once shifted a stubborn mega cold in one night by downing the hottest curry on the menu and half a gallon of beer.

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    1. We very rarely eat hot, hot, hot, foods. Just warmish. We hardly ever need to call the fire brigade.

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  7. They should keep you warm on cold winter nights Cro.

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  8. Growing chilli is good value for money - you always get so many on one plant. I usually dry mine so that I can just crush them when I need them.

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    1. I only had two plants this year, and the above is about half my crop. As you say, very good value.

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  9. I am afraid that I'm not keen on too much heat in my food ..... I don't like admitting it but it's true. I think that it's something to do with the lining of your mouth ..... mine doesn't like heat and, I can't drink fizzy drinks quickly like some people can. I'm not proud of it .... I wish I liked them. XXXX

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    1. I'm an addict. Love it. My life wouldn't be the same without spicy food.

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  10. I relish and enjoy mildly hot, even moderately hot, but hot hot hot is too much of good thing - the taste of the food disappears and all you get on your abused tastebuds is HEAT! I want to pamper my tastebuds, not punish them.

    I didn't know you could freeze chilis, I must experiment.

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    1. I agree; overly hot food just distracts from the flavours.

      Freezing them is very good, you can even grate them afterwards.

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  11. Playing catch up here, I wanted to report that I have bought a jar of capers, from Spain.

    Best wishes.

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    1. I hope you enjoy them Frances. I fried a couple of Salmon steaks recently, and threw in a teaspoon-full (and a lump of butter) right at the end. Delicious.

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  12. That's a nice lot of peppers. My hubby and 'kids' really like hot stuff. I taste just a hint of hot and my mouth burns. They can't even taste it!

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    1. My wife has a sweet tooth. She thinks Oranges taste like Lemons, whilst to me they are sweet. We are all different.

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  13. Chilli plants are often considered annuals here as it can get a bit cold in winter. However, I've got two jalapeno plants that I've had for several years. The secret seems to be growing them against a brick wall which retains the heat. They look very sad by the end of winter but burst into leaf once the weather warms again. I'm never without chillis either fresh, frozen, dried whole or crushed into powder. Love 'em!

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  14. Like you I use chillies quite a lot but it's the comment on the knife that made me think. I was given one years ago by a friend with whom I have spent much time in France. I carried it everywhere but it's principal use in France was when we went to fĂȘtes or other events where there was communal dining. It's become a good companion.

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