2012-09-13, 03:39 | Link #481 |
Takao Tsundere Cruiser
Join Date: Oct 2008
Location: Classified
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Philippine chefs look to take national cuisine mainstream
I tried abobo chicken at a Sugarbun or Jollibee restaurant i think. It was ok.
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2012-09-13, 14:48 | Link #482 | |
Juanita/Kiteless
Join Date: Apr 2006
Location: New England
Age: 40
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Quote:
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2012-09-13, 18:51 | Link #484 |
Senior Member
Join Date: Jan 2006
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World's Hottest Chili Pepper?
I've made adobo with pork before... plan to make it with chicken later.
Coming from a Japanese background and growing up with Mexicans and Mexican Americans, I love hot, spicy foods and cuisines: Mexican, Thai, Indian, Korean, Chinese (Sichuan, Hunan), etc. I've made Mexican pico de gallo salsas or salsas frescas with habaneros, Mexico's hottest chili pepper, and poured salsa habanera over dishes in Mexican restaurants specializing in the cuisine of the Yucatán peninsula of southern Mexico, home of the habanero chili pepper. But I wonder... Has anyone tried the moruga scorpion from Trinidad, crowned earlier this year by New Mexico State University's Chili Pepper Institute as the world's hottest chili pepper? Trinidad's Moruga Scorpion Chili Pepper
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2012-09-14, 08:36 | Link #487 | |
Juanita/Kiteless
Join Date: Apr 2006
Location: New England
Age: 40
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Quote:
You'd be in quite some trouble from eating a tiny bit of a raw ghost chili pepper, too. I dunno if you'd have to go to a hospital for it, but you'd be suffering a lot from it.
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2012-09-14, 09:24 | Link #488 | |
Nyaaan~~
Join Date: Feb 2006
Age: 40
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http://en.wikipedia.org/wiki/Scoville_scale |
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2012-09-14, 09:29 | Link #489 | |
( ಠ_ಠ)
Join Date: Jul 2006
Location: Somewhere, between the sacred silence and sleep
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Quote:
I'll stay away from this baby hopefully my entire life.
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2012-09-14, 10:59 | Link #490 | |
Juanita/Kiteless
Join Date: Apr 2006
Location: New England
Age: 40
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Quote:
I've never tried a tiny bit of habanero. Is it pretty brutal?
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2012-09-14, 13:06 | Link #491 | |
The Lost Lamb
Join Date: Apr 2012
Location: in Darkness
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2012-09-14, 15:31 | Link #493 | ||
Juanita/Kiteless
Join Date: Apr 2006
Location: New England
Age: 40
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Sometimes I have stomach acid issues and spicy food can easily cause that. These things started happening more in recent years (stomach acid issues). I remember being a teenager and not knowing what this "heartburn" adults spoke of was like.
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2012-09-14, 15:39 | Link #494 | |
The Lost Lamb
Join Date: Apr 2012
Location: in Darkness
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Quote:
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2012-09-14, 16:09 | Link #495 | |
Juanita/Kiteless
Join Date: Apr 2006
Location: New England
Age: 40
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Quote:
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2012-09-14, 18:48 | Link #497 |
Knight Errant
Join Date: Dec 2007
Location: Dublin, Ireland
Age: 35
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My issue with mega spicy food is that it completely overwhelms all of the other flavours of the dish. It makes for a rather unsubtle experience.
That said, I do like the heat, occasionally. Gotta love me some of that Szechuan cuisine! |
2012-09-15, 17:08 | Link #498 |
Senior Member
Join Date: Jul 2012
Location: NY
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Same thing for me, I want to taste food and not just the heat from a spice or pepper. I think I have a moderate tolerance of spicy foods but I don't eat it too often.
I had box curry for 4 dinners straight this week. Used half a box Vermont Curry medium hot (it wasn't the least bit hot), chicken thighs, onions, potato, carrots, peas, broccoli stalk, more water and ingredients than directed. I prefer the sweeter japanese type curry. I've used store bought curry powder before and sweetened it as well, but not adventurous enough to mix my own. |
2012-09-17, 01:57 | Link #499 |
Junior Member
Join Date: Apr 2011
Age: 40
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Hi, i like to share a very easy, lowbugdet and tasty recipe
Requirements: - Spagetthi *the cheapest brand, it doesnt taste much different then the expensive ones anyways* - Hunts tomato paste *this one taste better* - A can of Roland Jack makerel *this one goes well with the mix* - A onion * Optional - Ur favorite hotpepper sauce Boil the spagetthi with some salt. After you drain the spagetthi leave it to cool off. Add a bit of water to a pot and add the sliced onions with a bit of salt. Cook for a bit to let the onions get tender. Add the whole content of the can of jack makerel including the water to the mix. Tear the makerel apart, should be easy its very soft. Let it all boil for a bit Add the paste and abit of ur favorite hot pepper sauce. Stir the mix and let it cook for a bit. Take the pot away from the fire and add the spagetthi. Mix well and let it cool of a bit. Thats it, very easy, very tasty, and cheap!
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2012-09-17, 03:34 | Link #500 | |
Juanita/Kiteless
Join Date: Apr 2006
Location: New England
Age: 40
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Quote:
Sounds interesting. Did you create this recipe? Is makerel a small fish like sardines? Is the canned makerel the whole fish, or just fish meat? I'm wondering if it is like sardines, which when canned, you eat everything from a sardine (I think they remove the heads and tails, though).
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