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Selassie I

Selassie I

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Haole
Faceplant said:
I am a heat seeker myself. Make my own hot sauce and errrthang. I usually just use habanero and chili peppers as the heat and add pineapple or mango to the ferment along with onion, garlic, shallot, etc. Occasionally I will use reaper when making a more nuclear batch, but the habanero is the tastiest pepper IMO.

I usually ferment at least 3 weeks before blending. My friends and neighbors always take at least 2 bottles each, so I'm perpetually in some stage of the ferment, haha. We go through this stuff.....
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Habs are one of my favorites too. I put fresh raw hab slices on just about everything.

I'm also really enjoying various Thai peppers and some other Asian peps that are similar. I have some growing in my hydroponic system right now. Cayenne peps too. Great heat level and flavor.
 
RamFan503

RamFan503

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Stu
Londoner said:
Do American curry houses make properly hot curries? I love a British speciality called a phall, which is far too hot for most people.
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I’m not sure what you refer to as a curry house. Thai? Indian?

I’m not a big Indian or Persian curry fan but I love other curries. My wife and I tend to go to the same places repeatedly, so they know us and know what we like. At first though, and any time we go to a new place, it can be quite a chore to convince them that we want it Thai hot (for example). They almost always question if we know what we’re asking. Even though we tell them we know, sometimes we still get disappointed by how mild it comes out. Hard to believe anyone would find it hot.

We go to a Korean BBQ where you cook your own meats and veggies quite often and bring our own hot sauce (stuff I make) because their hottest sauce is sriracha (yawn).

Bottom line is that yes, places make proper hot curries and other dishes but you generally have to convince them that you REALLY want it hot as hades.
 
RamFan503

RamFan503

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Stu
Faceplant said:
I am a heat seeker myself. Make my own hot sauce and errrthang. I usually just use habanero and chili peppers as the heat and add pineapple or mango to the ferment along with onion, garlic, shallot, etc. Occasionally I will use reaper when making a more nuclear batch, but the habanero is the tastiest pepper IMO.

I usually ferment at least 3 weeks before blending. My friends and neighbors always take at least 2 bottles each, so I'm perpetually in some stage of the ferment, haha. We go through this stuff.....
Click to expand...
I grow a lot of habeneros. My favorites are the reds. The orange habs just don’t carry as much flavor or heat. They must be really productive though because the oranges are the only habs you see in the stores it seems. I haven’t had much luck with Scorps, Reapers, or Ghost. But I swear red Habs are right up there in heat level.

I generally make enough hot sauces and salsas to give some away and keep me in hot shit for the year.
 
RamFan503

RamFan503

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Londoner said:
Over here, it's the standard term for an "Indian" restaurant, although a lot of them are actually Bangladeshi.
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It’s weird. Indian and Persian curries tend to give me indigestion. Not sure what it is about it. It’s probably one of the few regions of the world that I haven’t learned to cook so I really don’t know enough about what’s in it to know why. Though it’s funny because I made butter chicken just last night.

I lean more toward Thai for curry. I can go pretty extreme on heat level and still be able to sleep at night. I also find it has a cleaner and lighter taste to it. Indian tends to be heavier.
 
RamFan503

RamFan503

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Londoner

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I see this thread hasn’t been updated in a while, so here’s the shakshuka I just made for lunch:

0A30D551-B72F-4ECE-9099-2BCAF7FAAF05.jpeg
 
Selassie I

Selassie I

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Haole
Londoner said:
I see this thread hasn’t been updated in a while, so here’s the shakshuka I just made for lunch:

View attachment 70306
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I had to look this dish up because I'd never heard of it before. Interesting. It's origin is North African and it contains poached eggs.

I see now that you're just adding the eggs.

Is yours spicy?
 
Londoner

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I added a chopped Carolina Reaper.

It's very popular, in various forms, across the Mediterranean countries; each one has its own basic sofrito but they generally include onions, garlic and peppers. I learnt the recipe from a Spanish girlfriend I had many years ago and have increased the chilli level to my own taste.
 
Selassie I

Selassie I

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Haole
A friend of mine went out deep dropping yesterday and caught some goldentile fish. He dropped off some for me this afternoon.

I lightly pan fried it up a few minutes ago. Wow that fish tastes incredible.


IMG_20250325_211345.jpg
 
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