Posted by The Happy Hippy on March 24, 2005, 6:53 pm, in reply to "chilli con carne" --Previous Message-- Personally I just throw the dried Birds Eye Chillis straight in the 'stew'. They soften up and swell nicely and loose a few seeds in the process. How many ? Not too many. Chilli powder gives a less cutting sharpness, and you will probably prefer sugar to lemon juice. Adding a sprinkle of sugar can mellow out the sharpness but still leave full flavour. When going to the hotter end of the scale, I definitely recommended leaving in a fridge overnight as this also gives a more flavoursome than sharp taste. A perfect, hot chilli does take practice so don't go over the top on the first attempt ! Naan breads and yoghurt dips offer cooling options. Good luck, and hope every one enjoys it.
62.252.64.32
: o.k., I am out to impress three
: people;
:
: I have: can of red kidney beans
: can of baked beans
: can of tomatoes
: garlic - loads of
: ginger(?)
: 2 X 500G lean mince
: Lemon juice(?)
:
: The thing is, I am doing this from
: scratch and not using yer packet
: stuff. I bought a bag of dried red
: 'birds eye' chillies and since I
: plan to make it a couple of days
: before - to let it 'do it's thing' -
: should I HALVE THE DRIED CHILLIES
: FIRST AND THEN FRY THEM IN OLIVE
: OIL? AND IF SO, HOW MANY CHILLIES?
:
: I like hot food but not so hot you
: can't taste it - or see what you are
: eating for crying. Also, although
: one guest is one of 'those' people I
: would gladly see scream in agony,
: shoot through the roof on a cloud of
: steam and die in hell, the others I
: love.
:
: Can anyone out there help? Eight
: days to go and counting. I will
: serve it with loads of brown rice -
: little nod to health there - and v
: chilled white wine.
Message Thread:
« Back to thread