What was the last spicy meal you cooked?

[thehotpepper.com]

And how did it turn out?

I was in the mood for wings, but wasn't going to do anything fancy, just wanted something quick using what was in the house. Baked the wings in the oven with a dry rub of cayenne, Death Rain, pepper, and bih jolokia powder (from Muso2112). Took them out and coated with Cap'n's savina sauce. Pretty good for a quick meal.

[DEFCON Creator]

Ribeye with a home-made bird pepper rub. Mmmmmm....

[Cap'n Bones]

Dumped a load of the Cape Fear Red Savina sauce on a Chik-fil-a chicken sandwich last night..It was terrific! Okay so I didn't cook it, but I did work really hard for the money that paid for it.

[bubbaschili]

chili.......3rd place texas style in love valley

[Sickmont]

Dumped a load of the Cape Fear Red Savina sauce on a Chik-fil-a chicken sandwich last night..It was terrific! Okay so I didn't cook it, but I did work really hard for the money that paid for it.

Hey...i did that last night but i used your Red Savina on a box of KFC's Chicken tenders.
Good, good stuff, indeed!

[GreenHot]

Vegetable chilli and rice.

Just made the recipe up on the spot from the ingredients I had in my fridge/cupboard.

Served with ice cold lager, it was excellent.

[marcosauces]

Italian meatballs and cooked them in lots of my sauce...yummm...

[LUCKYDOG]

Jerk beef tips with some homegrown dried Habs with a pineapple salsa :yum

[imaguitargod]

Baked potato with apple wood smoked bacon, serranos, jalapenos, chedder cheese, and powdered peppers and butter.

[dreamtheatervt]

This one is geared toward my desire to eat healthier, but it is still good, and its adaptable if you like.

Basically, I've made brown rice and black beans (or spanish rice and black beans) and set them aside, cooked some chicken chunks and onion strips marinated in fajita seasonings, and when the chicken is done added some habanero strips. I then mixed the rice & beans with the chicken mixture (about 5:1) and served on corn tortillas (corn is fat free, but flour ones are bigger and don't break apart as easily) with fat free cheese and a variety of hot sauces.

The best part is (if you are single and pack lunch a lot) is that it makes a lot of left overs.

[xgrafcorex]

i've been cooking for myself a lot less lately..but the last thing i made was some stir fry. strips of beef browned in sesame oil, then added to vegetables to be fried in a pan. carrots, snow peas, onion, diced jalapeno and habanero peppers with the seeds, pineapple, broccoli, peanuts, diced garlic, and bean sprouts. i also added a healthy dose of ground red pepper, black pepper, a little ground ginger, some brown sugar, soy sauce, and some "stir fry sauce" that isn't very hot on its own.

edit....it was delicious :D and spicy enough to be unappealling to my roommates!

[imaguitargod]

spicy enough to be unappealling to my roommates!
Ah yes, my roommates don't potch my leftover meat anymore because of that....now if I can just get them to clean up and wash their dishes, unload the dishwasher, stop leaving the lights on, stop breaking stuff and start admiting who broke said stuff, then life would be good.....stupid f&*&ing roommates...sorry, started to rant there....

[xgrafcorex]

...now if I can just get them to clean up and wash their dishes, unload the dishwasher, stop leaving the lights on, stop breaking stuff and start admiting who broke said stuff, then life would be good.....stupid f&*&ing roommates...sorry, started to rant there....

haha yea i hear you on that one! ...only we don't have a dishwasher. :( my other favorite is when one roommate is watching a show in their room...and another is watching the same thing in the living room...or someone goes out to make something in the kitchen real quick and flips on the tv...then goes back to their room but the tv is still going. nothing like coming home to see ghosts watching the tv! :rolleyes:

[DEFCON Creator]

edit....it was delicious :D and spicy enough to be unappealling to my roommates!

Hence the reason I LOVE anchovies on pizza to this day!

[tasteslikechicken]

Jeera chicken last night and it was good;)
Although it's not meant to be a hot curry I just couldn't help myself and threw in a couple of habs for good measure:onfire:

It's Curry farts all day today for my workmates to endure :lol:


Lee

[Sickmont]

I whipped up a pepper stir fry last night...
one pound of ground beef(extra lean), one large onion, 1 red and 1 green bell pepper, 10 Jalapenos, 5 chocolate habs, 10 serranos, 5 orange habs, 2 green habs, a pinch of extra virgin olive oil, and a small clove of garlic minced...and i topped it with some Cape Fear red savina sauce. It was excellent, and extremely hot....i loved it last night and i'm paying dearly for it today.
I'll probably make some more tonight!

[Scotty]

Last weekend, Deep fried wingies with Franks, %100 Pain, Reverend Marvin's Hot Q sauce, Dave's Temporary Insanity, n some real VT maple syrup

Tuesday, reheated some frozen ABT's.

Yesterday, burritos made from smoked chuck roast, a can of Rotels, black beans, chipotles that a fried smoked, and some Screaming Hornet's.....cheddar jack cheese in there too. I made up a bunch of these and froze them. They're great, stuff em in your bag frozen, and reheat em for lunch...top with the hot sauce of the day from my stash in the office and Voila!

[Skydiver]

I wouldn't call it a meal, but I made a pack of ramen noodle and tossed out the seasoning packet and just threw in some ground cayenne pepper and about two tablespoons of el yucatera. I'm starting to really like that stuff.

[imaguitargod]

two tablespoons of el yucatera. I'm starting to really like that stuff.
Ya, El Yucateco is awsome. I'm going to be making my dinner soon, which will consist of a burrito made out of 9% fat ground beef patties (Patty's my next door neighbor :scared: ...sorry, just beating you guys to the joke), El Yucateco XXXtra Hot Habanero hot sauce, brune lettuce (just picked from the garden), butterking lettuce (just picked from the garden), tomato paste, moooozzarella cheese, with 9 different kinds of powdered peppers all wrapped up in a flower burrito......and some beer to drink..... maybe I'll throw some of Marco's salsa on it....maybe I'll take some pictures....maybe....

[imaguitargod]

Ya, El Yucateco is awsome. I'm going to be making my dinner soon, which will consist of a burrito made out of 9% fat ground beef patties (Patty's my next door neighbor :scared: ...sorry, just beating you guys to the joke), El Yucateco XXXtra Hot Habanero hot sauce, brune lettuce (just picked from the garden), butterking lettuce (just picked from the garden), tomato paste, moooozzarella cheese, with 9 different kinds of powdered peppers all wrapped up in a flower burrito......and some beer to drink..... maybe I'll throw some of Marco's salsa on it....maybe I'll take some pictures....maybe....
I took some pictures that will be posted in the recipy thread in a little bit.

[Anija]

Last night: Fish tacos with a homemade sooped/spiced up romulade on jalapeno cheddar torillas

[xgrafcorex]

haven't made it yet..but i'm already looking forward to dinner tonight. i have some jalapeno sausage that i'm going to crumble up and fry in a pan with some diced onion and habanero peppers. then i'm going to wrap it all up in these roasted red pepper tortilla wraps. :)

you know for a forum about food...i'm kinda surprised there isn't a smiley face that is drooling.

[imaguitargod]

you know for a forum about food...i'm kinda surprised there isn't a smiley face that is drooling.

:drooling: (we need some better smilies tho....)

[thehotpepper.com]

:drooling: (we need some better smilies tho....)

Haven't had time.... yeah the drooling one sucks, lol.

[xgrafcorex]

haven't made it yet..but i'm already looking forward to dinner tonight. i have some jalapeno sausage that i'm going to crumble up and fry in a pan with some diced onion and habanero peppers. then i'm going to wrap it all up in these roasted red pepper tortilla wraps. :)

you know for a forum about food...i'm kinda surprised there isn't a smiley face that is drooling.

finally made it tonight....i crumbled the jalapeno sausage and tossed the skin, diced onion and a few habaneros. mixed it all together and put it on a heated pan with some olive oil. warmed up some roasted red pepper torillas in the microwave and wrapped it all up after dumping some red's bbq "betcha can't eat this sauce" plus a healthy dose of some louisiana habanero sauce and some of this seasoning my mom mixed togehter...not hot but good. :D

needless to say...tomorrow at work is going to be rough for me, and my coworkers. :hell:

[imaguitargod]

needless to say...tomorrow at work is going to be rough for me, and my coworkers. :hell:
Hence, one of the bonuses of not being able to smell.

[DevilDuck]

Last weekend I made some wings and used my "Barnacle Remover". I gotta get my sauce on the market, somehow.

Is it a bad thing when just about the only hot sauce you eat is your own?;)

[imaguitargod]

Is it a bad thing when just about the only hot sauce you eat is your own?;)
LOL, yes. :lol:

[pileiton]

I haven't done much cooking lately. Tonight I'll probably make bi bim bop.

[DevilDuck]

LOL, yes. :lol:

Dammit! I guess I'll go buy some and support some good folks efforts tomorrow.

:hell:

[chuk hell]

I often have leftover grilled meats which I use to make tacos.

Today I had pork loin burritos with eggs.

Thin sliced onion into skillet with oil.

Salt, pepper.

Added very thin sliced grilled pork loin.

Added 4 cloves smashed and chopped garlic.

Added dash of Danny Cash Radical Heat sauce. Dash of soy sauce.

Added generous Danny Cash Bottled up Anger sauce.

Added 2 thin sliced fresh jalapenos and one habanero.

Scooted that to side and added two eggs. Fried and mixed in.

Yielded 2 burritos. Served with CaJohn's ACE hot sauce.

Very spicy breakfast!

[thehotpepper.com]

Just had an E.Z. burger and E.Z. quesadilla. Damn, E.Z. is getting a lot of press lately ;)

[Scotty]

Last night - fried tater skins with cheddar and bacon topped with conglomerate sauce of Franks, 100% Pain, Dave's Temporary, and Screaming Hornets.

[imaguitargod]

Just had an E.Z. burger and E.Z. quesadilla. Damn, E.Z. is getting a lot of press lately ;)
I'd comment...but it would be just too E.Z.

[pileiton]

Today's breakfast was sunnyside up eggs, lightly browned on the edges, crispy bacon and a baked potato. I poured the bacon fat on the potato and seasoned with black pepper and red pepper flakes. I put the egg on the potato and poked the yolk so it would soak into the spud. I then topped with hot sauce and pickled jalapeno. Coffee to drink.

[imaguitargod]

Today's breakfast was sunnyside up eggs, lightly browned on the edges, crispy bacon and a baked potato. I poured the bacon fat on the potato and seasoned with black pepper and red pepper flakes. I put the egg on the potato and poked the yolk so it would soak into the spud. I then topped with hot sauce and pickled jalapeno. Coffee to drink.
Now that's a breakfast!

[hemi1500]

How would one obtain some of this said powder "bih jolokia powder"

[DevilDuck]

Nothing easier than what I had for lunch...

Three frozen burritos with some of my "Magick Dust" (ground, dried seranos) on top. Before hitting the nuke box (microwave) I put a healthy pinch over each one and left the top of the Tupperware container on for 3.5 minutes. With all of the steam, the "dust" became part of the tortilla. Topped off with my Nuclear Scurvy.

Had to blow my nose twice during the lunch hour....not to mention the torture I put my co-workers through for the rest of the work day. But, that's another thread.

[xgrafcorex]

wasn't very spicy heat wise..but there are plenty of spices in the steak rub my mom made. she mailed me a container of it, and for some reason i haven't finished it already..but damn did it smell and taste great! my roommate insisted i share. :rolleyes: i bought a new york strip steak and rubbed on a little olive oil then coated it with spices. i should've gotten a before pic..but heres a pic of it on my plate.

http://i30.photobucket.com/albums/c345/xgrafcorex/other/IMG_7506s.jpg

[xgrafcorex]

made some bul go ki last night. its a korean dish that is basically marinated steak with some onion. i get this stuff everytime i go to this korean/japanese restaurant when i visit my parents. they don't make it spicy there, but i decided it would be better with some habaneros. :hell: i pretty much followed these directions: http://www.fiery-foods.com/dave/seoulfood.asp its down at the bottom and they called it "pulgogi" (i think there are (possibly regional) differences in how its spelled? there are a few different ways i've seen so far.) instead of regular sugar, i used brown sugar, didn't use green onions cause they were out at the store..so i just added extra white onions. i also added a few habaneros to the marinade, then added some more, with some onions, into the pan while stir frying the beef.

it came out pretty good..not quite like at the restaurant, but it came out a bit tastier than the last time i tried it..though it was a slightly different recipe. the best part is that i still have another serving or two worth of sirloin tips marinating in the stuff to be finished off tonight! :drooling:

[pileiton]

Extra spicy burgers with hot rice. The burgers were spiced inside and out and served on toast with hot mustard. For the rice, in addition to my secret ingredients, I added a can of diced tomatoes with green chiles.

[HotSauceGoonie]

Extra spicy burgers with hot rice. The burgers were spiced inside and out and served on toast with hot mustard. For the rice, in addition to my secret ingredients, I added a can of diced tomatoes with green chiles.

I love hot rice... That is a great touch adding the tomatoes.. You probably like similar recipes as to myself I am thinking. Last Meal I had was Monday night.. Yes I know I need to eat more. :-( I had chicken chow fun steamed and I used Danny Cash Radical Heat.. At first I loved this sauce but I am not thinking the same lately. Sometimes sauces are just good for certain items I guess. It wasn't bad though.

Then I had wonton soup with Blair's Death Rain Nitro in it and a few drops of Jersey Death. I still like Dave's Insanity Flakes over the Nitro... I know they are 2 different things but don't get me wrong Nitro isn't that bad in the soup. It does add heat with a decent amount.

Now I am hungry. It's Wed. 2night I will do 2 large Carvel Sundaes.. lol

[PapaJoe8]

Some great ideas on this thread, thanks yall!

Xgraf, that steak makes me hungry everytime I see it.

I'm still eating the Hoppin Papa I made for new years. Kinda like Hoppin John, but with jalapenos, okra, and lotsa ham. Hmm, how long will this stuff last? It hasn't made me sick yet. Maybe the jalapenos act as a preservative?
Joe

[willard3]

Tamales with chilaca/sausage/chorizo stuffing.......

[HotSauceGoonie]

Tamales with chilaca/sausage/chorizo stuffing.......

I love taking clams and scallops in a garlic olive oil satuee and making them over seasoned brown rice with blair's nitro rub and using a red savina puree on top!! Good times right there..

A little wine and it's great..

I will start to take some pics as I am now a reviewer for a site..

[Pepper Belly]

My wife made some´thing Thai like tonight with an 1/8 of a teaspoon of Habanero powder in it for me. :)

[imaguitargod]

My wife made some´thing Thai like tonight with an 1/8 of a teaspoon of Habanero powder in it for me. :)
How did that work out for you?

[Pepper Belly]

How did that work out for you?

I loved it.:party: My wife just corrected me it was Yucatan Habanero and 1/4 of a teaspoon. In my plate because she doesnt eat Habanero yet. ;) Put a smile on my face and made my ears ring.

[HotSauceGoonie]

My wife made some´thing Thai like tonight with an 1/8 of a teaspoon of Habanero powder in it for me. :)

That is not too bad.. Sounds like a nice dish..All you guys are married. Why am I still single? I dont get it.. For me I need at least a teaspoon of pepper per dish.. I love using Dave's Flakes for any dishes that I want dry habanero in..

[HotSauceGoonie]

My wife made some´thing Thai like tonight with an 1/8 of a teaspoon of Habanero powder in it for me. :)

That is not too bad.. Sounds like a nice dish..All you guys are married. Why am I still single? I dont get it.. For me I need at least a teaspoon of pepper per dish.. I love using Dave's Flakes for any dishes that I want dry habanero in..

[Pepper Belly]

That is not too bad.. Sounds like a nice dish..All you guys are married. Why am I still single? I dont get it.. For me I need at least a teaspoon of pepper per dish.. I love using Dave's Flakes for any dishes that I want dry habanero in..


I like pure powder Habanro instead of the flakes for thai food or mexican, I use the Daves Gourmet Insanity Spice flakes on my pizza.

[pileiton]

[QUOTE=HotSauceGoonie;20353]..All you guys are married. Why am I still single? QUOTE]Because your hot sauce collection isn't BIG enough? Sorry, couldn't resist.

[HotSauceGoonie]

[QUOTE=HotSauceGoonie;20353]..All you guys are married. Why am I still single? QUOTE]Because your hor sauce collection isn't BIG enough? Sorry, couldn't resist.

It's ok... lol.. my hot sauce collection is definitely big enough and my Devil's Tongue is an absolute monster!! LOL

[HotSauceGoonie]

I like pure powder Habanro instead of the flakes for thai food or mexican, I use the Daves Gourmet Insanity Spice flakes on my pizza.

Dave's Insanity Flakes are great on pizza. I remember putting them on about a year ago when I was newbie and they were hot.. Not really anymore, lol... Since I use Radical Heat, Batch 114, or Marie Sharp for pizza nowadays I usually add Flakes to Soup's mainly. They are greating tasting..

I am going to try Jim's Apple Smoked Red Savina Flakes from Mild to Wild Pepper co. as he is sending them out on Monday / Tues and I will do a review for the blog..

[P_Schneider]

I usually add my Chipotle mix to just about everything. The last dish that I did was kielbasa and potatoes.

Chipotle mix:
Thai dragon
Caribbean red habs
Jalapeno
Hawaiian sweet hot
Hanoi red

All smoked over apple wood for 5 hours then dehydrated and crushed.

The dish:
1 stick butter
1 bag baby red potatoes
1 polska keilbasa
1 medium white onion
2 cloves garlic
pinch of salt
pinch of black pepper
healthy pinch of chipotle mix

melt butter in a fairly good sized pan that has a cover, I use a wok.
Add chopped onions and minced garlic, saute until soft/clear.
Add potatoes, sliced in quarters.
Add spices.
Cover and cook until potatoes start to soften, stirring every 5 minutes or so.
slice keilbasa into 1/2" slices and add them, continue to stir ever 5 minutes or so.
Dish is done when the potatoes are soft.
Garlic toast or similar goes well with this dish.

Enjoy!

[pileiton]

I've done a lot of cooking recently. I made a spicy chicken lightly salted and heavy on paprika and cumin. When it was done I turned off the heat and I let it sit in there another 15 minutes. It was juicy and had a wonderful crispy skin. The drippings were great too.

[pileiton]

My last two for awhile. Turkey stew. I added spices to every layer. To the meat while browning, the tomato sauce and while sauteeing the vegetables. When I mixed everything together I tasted to see if more spicing was necessary. Included in the spices were red pepper flakes and for me hot sauce after cooking.

[pileiton]

Dressed up some potato cakes. Fried bacon. Carmelized onions and bell pepper in the bacon fat, scraping up the bacon bits. Topped with chili sauce and jalapenos.

[texas blues]

Lunch was Four Cheese Mac & Cheese, cheddar, pepper jack, mozzarella and asiago. I use whole cream rather than milk and also throw in a liberal dose of fresh minced garlic and rehydrated sundried tomato's, along with diced jalapeno's and whatever mango habanero sauce I have around. I sometimes make this with sweet thai chili sauce in lieu of the hab sauce. The mac is a great compliment to ribs and coleslaw but I can make a meal out of it just by itself. Insanely good. Cheers.

[csigi_chili_sauce]

What's kind of funny about this thread, is that most of us probably eat at least 2 of the 3 meals we might eat everyday, with some degree of spicy chili goodness! :onfire:

Although, the occasional fire powder mixed into cream cheese, or freshly chopped chilies can make all 3 meals fiery ones. Or hot sauce on eggs, etc., ad infinitum!

But the last dish I made was just this past evening. It's now after midnight, so technically it was yesterday! lol

It's a simple sauteed vegetable medley that can be served over your favorite rice. I prefer jasmine or basmati rice

1 medium organic yellow onion (roughly chopped)
1 oz. organic garlic cloves (roughly chopped)
1/2 cup frozen organic peas
1/2 cup frozen organic whole kernel corn
1/2 cup frozen organic chopped spinach
4 organic rocoto red chilies (finely chopped)
4 tbls of your favorite hot sauce (I used SS!! lol)
peanut oil
1 cup jasmine or basmati rice (2 cups water to boil)

start rice- bring 2 cups of water to a boil, add rice bring to a boil, cover, reduce heat to simmer for roughly 20 minutes. Could be less, range dependent. Stirring the rice while cooking can create a 'sticky rice' effect, for those that like their rice a little on the 'sticky' side. Start the vegetable medley right after you start the water boiling...

medium-high heat large skillet or wok, add 2 tbls oil to hot skillet (wok) add onions and chilies. Saute and stir occasionally until onions turn clear. Add garlic, saute for 2 minutes (you don't want to burn the garlic). Add frozen vegetables and hot sauce of your choice!

Saute the vegetables until they thaw and are cooked through, but not overdone approximately 5-7 minutes depending on your range..

Plop a big pile of rice on your plate, then top with a few heaping spoonfuls of the sauteed vegetables! YUMMY!

You can add minced chicken breast, (immediately following the garlic- cook minced chicken for about 7 minutes on medium heat before you add the frozen veggies...) peanut sauce made with coconut milk and some fresh lemongrass for a Thai fusion effect! Make sure you use Thai Hot Dragon Hybrids and some authentic Nam Pla Prik (in a 16 oz. mason jar add 1 cup chopped Thai chilies,fill with authentic fish sauce- let stand for 1 week before use) if you do! -Lars-

[Blue's]

This is not a topic that we would've wanted Jeffrey Dahmer to reply to.

[bubbaschili]

chili in the crock pot as we speak......what a way to celebrate valentines day

[imaguitargod]

Today at lunch I will be having a pepper jack cheese burger with sliced up Ring-of-Fire Cayennes and Puriras (freshly picked from the garden) with ground hot pepper powder (Dave's Zesty Blend) and three different types of lettuce (also freshly picked from the garden).

[Hillbilly Chili]

Still pickn from the garden......wow, cant even imagine.

[imaguitargod]

Still pickn from the garden......wow, cant even imagine.
I know! The only peppers that kept producing through the winter were the Cayennes, Puriras, Jalapenos, Tepins, and Piquins. Well, that and all of the rest of produce (lettuce, broccoli, etc).

[Cap'n Bones]

Today
Breakfast = 2 refried bean and cheese burritos with a spoonful of Chuk Hell's Magic Blend #2.
Lunch = Tortilla chips with my wife's homemade jalapeno salsa.
Supper = Scrambled eggs with the last of my Blue's protoype hab sauce :( , and bacon with CaJohn's Fire Dust.

[BigDawg]

Your meals sound like mine Cap'n, lunch for Breakfast, breakfast for supper....No rhyme or reason other than thats what I wanted at the time...

[imaguitargod]

Had Kato's Chipotle Sauce on some Pulled Pork/Pineapple pizza at lunch. Wow, that was good.

[Blue's]

Today
Breakfast = 2 refried bean and cheese burritos with a spoonful of Chuk Hell's Magic Blend #2.
Lunch = Tortilla chips with my wife's homemade jalapeno salsa.
Supper = Scrambled eggs with the last of my Blue's protoype hab sauce :( , and bacon with CaJohn's Fire Dust.

Hey Cap'n:

My initial runs of Blue's Babanero Reserve will be done out of the house until I can test run with my co-packer. (5 hour drive each way). I'm FDA approved. I'm sitting on lots of 5 oz woozies, caps, shrink bands and a whole heck of a lot of ingredients. I'm at the mercy of my label designer. She is good,but slow. I would love to start selling the sauce, but feel that I need to wait on the label. Also, I have a deal worked out with Jim at mild to wild peppers. He gets the very first case, numbered and signed.

Hopefully soon!!!!!!

Blue's

[texas blues]

Leftover steak and potato's, sliced and sauteed with red bell peppers, red and green onions, jalapeno's. All mixed up in the pan while the tortilla chomal browns a flour tortilla with melted gorgonzola cheese. Spash on some Cholula and roll the whole shibang together. A veritable cacophony of succulent yet spicy flavors. Yummy.

[Cap'n Bones]

Hey Cap'n:

My initial runs of Blue's Babanero Reserve will be done out of the house until I can test run with my co-packer. (5 hour drive each way). I'm FDA approved. I'm sitting on lots of 5 oz woozies, caps, shrink bands and a whole heck of a lot of ingredients. I'm at the mercy of my label designer. She is good,but slow. I would love to start selling the sauce, but feel that I need to wait on the label. Also, I have a deal worked out with Jim at mild to wild peppers. He gets the very first case, numbered and signed.

Hopefully soon!!!!!!

Blue's

It's good stuff...I'll be gettin more! No more ketchup for me.

[kuzushi]

two days ago, bro and I after finishing off an east coast trade show then hit a place that served us with a huge deep-fried habanero with a mango peach sauce (not usually my sort of thing but it was actually good, and really hot)

I followed up with a meant to be hot (not) chicken po-boy that I most certainly added real heat to and my bro had some killer catfish also with our personal "added heat"... darn good meal for both of us and hotter than hell!

A bottle went on their "wall of fire" nice and EZ and my bro and I had our first real decent meal in a week... not to mention the fact that they even picked up the tab...

Next time we eat the spicey stuff though... I'm making him get his own room afterwards! Next food show will be in PDX in about a month or so... maybe see ya while there Angry Pep... later folks, take care...

kuz... son of EZ

[chilliman64]

had pizza last night. munched on some hot red pods and a home grown hab washed down with a few icy cold brews. my wife just shakes her head and doesn't understand how I can taste what I'm eating - but I can.

[chuk hell]

Leftover steak and potato's, sliced and sauteed with red bell peppers, red and green onions, jalapeno's. All mixed up in the pan while the tortilla chomal browns a flour tortilla with melted gorgonzola cheese. Spash on some Cholula and roll the whole shibang together. A veritable cacophony of succulent yet spicy flavors. Yummy.


I make burritos like that all the time. My favorite use of leftover steak...and a great way to use what ever leftovers are hanging out in the fridge.

[huvason]

had pizza last night. munched on some hot red pods and a home grown hab washed down with a few icy cold brews. my wife just shakes her head and doesn't understand how I can taste what I'm eating - but I can.

Yeah, I had pizza last night as well. Used CaJOHn "10" NAGA sauce as the actual pizza sauce. :hell: I will try and post pics tomorrow if I can figure out how.

[chilliman64]

a couple of meat pies today and bought a tray of about 15 hot pods to munch with them, mmmmmm......

[SpazHairlip]

Grilled and stuffed habaneras wrapped with bacon.

[imaguitargod]

Donut with Dave's Zesty Blend (powdered peppers) on it.

[bentalphanerd]

I did a Lamb Vindaloo with extra curry powder, hot paprika and a fresh diced Hab. Cooked on low for 2 hours. I sweated for an hour. For afters i hollowed out a Hab from the top and filled it with melted 70% dark chocolate, let it set in fridge then sliced it into disks & layered it on top of Vanilla ice cream scoops.. looking for a name for that dessert, any thoughts?

[imaguitargod]

I did a Lamb Vindaloo with extra curry powder, hot paprika and a fresh diced Hab. Cooked on low for 2 hours. I sweated for an hour. For afters i hollowed out a Hab from the top and filled it with melted 70% dark chocolate, let it set in fridge then sliced it into disks & layered it on top of Vanilla ice cream scoops.. looking for a name for that dessert, any thoughts?
Cold heat or Screamin' Ice

For lunch yesterday I had a burger with Danny Cash's Naga Saki, and for dinner I have a burger with CaJohn's 10.

[DevilDuck]

Guitargod... Remember the bowl of Green Chile Chicken Soup with the Dave's Zesty Blend???

Damn, that was good!!!

I also put that Dave's Zesty Blend on some baby back ribs last night...to die for!

[chilliman64]

today's lunch - leg ham and tomato sandwich on rye with two orange habs - damn near killed me, had to wash it down with two Stella Artois, that's right, two beers, one sandwich!

[imaguitargod]

Guitargod... Remember the bowl of Green Chile Chicken Soup with the Dave's Zesty Blend???

Damn, that was good!!!

I also put that Dave's Zesty Blend on some baby back ribs last night...to die for!
:oops: I'm glad you like it! Did you put it on the ribs and then cooked or after you cooked it. One of the best things I've found is to cover the meat with it and then grill it.

[DevilDuck]

:oops: I'm glad you like it! Did you put it on the ribs and then cooked or after you cooked it. One of the best things I've found is to cover the meat with it and then grill it.

Unfortunately, it was an afterthought. Mrs. DD doesn't like stuff too hot...:(

Marco's red savina salsa put her over the top...:mouthonfire:

[imaguitargod]

Unfortunately, it was an afterthought. Mrs. DD doesn't like stuff too hot...:(
Get a few drinks in Kim and then dare here to try it. I found out she get's really tough at that point (learned while playing pool with her last Monday night). :lol:

[DEFCON Creator]

Unfortunately, it was an afterthought. Mrs. DD doesn't like stuff too hot...:(

Marco's red savina salsa put her over the top...:mouthonfire:

If only I offered her a "toothpick". Probably couldn't under "Tribal Law". :lol:

[DevilDuck]

Creator...I passed on the toothpick of death. You couldn't get me drunk enough to try that little bit of hell!

[DEFCON Creator]

Creator...I passed on the toothpick of death. You couldn't get me drunk enough to try that little bit of hell!

But its a "nice" little Hell.

[imaguitargod]

Creator...I passed on the toothpick of death. You couldn't get me drunk enough to try that little bit of hell!
That was the first thing I tried at the show. :lol:

[chilliman64]

what is this death toothpick of which you speak? (I'm pretty sure I can guess what it is however I'd rather make it a little more theatrical, you know, to give it a bit more presence, build the drama)

queue Jaws theme as toothpick emerges from left of stage, resting on a velvet cushion and carried by a...insert preference here: tall, heavily breasted, blue-eyed, blond, maiden - nude of course!

mullet/Devil Duck/DEFCON Creator says: "well it's like this...

[DEFCON Creator]

The ZERO is sampled normally on the end of a toothpick. It can be a lot of fun at restaurants when you hear some tin-plated superman spew macho testosterone out of his mouth about how he can eat anything hot, and when he isn't looking stick a "toothpick" into one of his wings while walking by the table.

[csigi_chili_sauce]

The ZERO is sampled normally on the end of a toothpick. It can be a lot of fun at restaurants when you hear some tin-plated superman spew macho testosterone out of his mouth about how he can eat anything hot, and when he isn't looking stick a "toothpick" into one of his wings while walking by the table.

Dude! You've done that! :lol:

Speaking of Zero, since my memory has been zero as of late, when am I going to hear something from that order form I filled out at your booth? I chose the paypal invoice option... Do I need to do anything or will you just contact me when the time is right?!? Thanks John, I'm really looking forward to trying this stuff out. After some of the research I've done on how extracts are made, I'm curious to see how clean you have made this batch...

Thanks much. -Lars-

[DEFCON Creator]

Lars, I have to apologize for the delay. I lost my grandmother on Sunday, and things have been a little stupid around here as of late. Not to worry, You have one set aside. I'll be sending out the e-mail for shipping and billing information as soon as I can.

[bentalphanerd]

Thought I'd try something new with the last few inches of a whole beef rump.
Sliced it into paper thin slices & threw it into a pyrex bowl with half dozen bashed garlic cloves and some thick sliced fresh ginger. Covered it in Zulu Fiery Chili Marinade & left it in the fridge for 2 days. Dragged it out today while watching the F1 with some mates , deep fried it in olive oil for about 30 seconds and stuffed it into hot dog buns, topped with cold mushroom & garlic gravy & chopped fresh parsley, and some sliced fresh Siam.

[imaguitargod]

Thought I'd try something new with the last few inches of a whole beef rump.
Sliced it into paper thin slices & threw it into a pyrex bowl with half dozen bashed garlic cloves and some thick sliced fresh ginger. Covered it in Zulu Fiery Chili Marinade & left it in the fridge for 2 days. Dragged it out today while watching the F1 with some mates , deep fried it in olive oil for about 30 seconds and stuffed it into hot dog buns, topped with cold mushroom & garlic gravy & chopped fresh parsley, and some sliced fresh Siam.
How'd it turn out?

[bentalphanerd]

Hoping no-one would ask :) - everything was great...but the chili marinade was lame...may as well have been lemonade. My 7 yr old wolfed down a roll without breaking a sweat or running to the tap. Bottle had warnings on it & stuff, but was someones idea of a joke....still trying to find decent hot sauce here.

[imaguitargod]

Hoping no-one would ask :) - everything was great...but the chili marinade was lame...may as well have been lemonade. My 7 yr old wolfed down a roll without breaking a sweat or running to the tap. Bottle had warnings on it & stuff, but was someones idea of a joke....still trying to find decent hot sauce here.

I keep forgetting you guys are in Australia...you should open up a shop.

[xgrafcorex]

well if everything but the marinade was fine..sounds like you have a solid dish there..just get a new marinade.

ps..how did the f1 race go? i caught a few minutes of the qualifying or practice..but wasn't there to watch it for too long. oh..and now that everyone has switched cars..i have almost no idea as to who is driving what car haha.

[bentalphanerd]

The meat came out perfect & good flavor where the garlic & ginger had been sitting up against it in the bowl. Will try it again soon with another marinade.

Maybe an online store & i could distribute your sauces in Australia...would give the rubbish they pass off here a run for their money.

F1 was great...Lewis Hamilton is a name you should get used to. at 22 yrs old in his first GP he outbraked Alonso into 1st corner and sat in 2nd for most of race, ended 3rd after a pit mishap. Very talented driver. Kimi Raikkonen won in his debut with ferarri...he almost cracked a smile.
Can't get over how the 2.4 litre v8's using less fuel are getting to within half a second of lap times done by the 3.5 litre v12's few years ago.

[cyotefishing]

here where I reside, sliced and/or whole pickled jalapenos are a given on any salad bar. Same with hot pickled okra. I eat em like candy and add crushed red pepper to any entre. Friends/relatives visiting can't beleive it and I can't beleive they at least don't have a bottle of basco when I visit them. I have to go buy one.

[xgrafcorex]

just made some pork chops and vegetable stir fry.

i used dave's ultimate insanity sauce with some onion and garlic powder to marinade one, the other was done in a combination of sesame oil, hoisin sauce, soy sauce, brown sugar, onion powder, rice wine, and some minced garlic with juice (scooped it out of a jar). got them both going in separate pans with some sesame oil then added in some broccoli and shredded carrots..the other vegetables i had were in a questionable state and got the boot.

it didn't take long for everyone in the room to start coughing. :hell: i did a little eventually..but at least i was standing right over the stuff cooking it. this girl came over after it had all been eaten and i was just finishing up the dishes and she has been coughing here and there since she got here. :lol:

it was damn good and i wish i had more! a nice spice for sure. i can still feel it tingling in my stomach.

F1 was great...Lewis Hamilton is a name you should get used to. at 22 yrs old in his first GP he outbraked Alonso into 1st corner and sat in 2nd for most of race, ended 3rd after a pit mishap. Very talented driver. Kimi Raikkonen won in his debut with ferarri...he almost cracked a smile.
Can't get over how the 2.4 litre v8's using less fuel are getting to within half a second of lap times done by the 3.5 litre v12's few years ago.

yea, i am not familiar with hamilton. i haven't been able to really watch any of the races for a few years since we don't have speed channel. we're thinking of upgrading or tv channels.

i wish this country was more into better racing...if they want to play nascar, fine..just play some other racing too! PLEASE!

[bentalphanerd]

yea, i am not familiar with hamilton. i haven't been able to really watch any of the races for a few years since we don't have speed channel. we're thinking of upgrading or tv channels.

i wish this country was more into better racing...if they want to play nascar, fine..just play some other racing too! PLEASE!

Dont know what the story is with TV - we get the F1 here on free to air - Live...here that means most races are shown at 2 or 3 am on Monday morning. I've read where F1 has more viewers than world cup soccer & super bowl combined so it makes no sense not to show it & yet we get endless football & replays of golf. Anyway - being a nerd I've hooked up an old pc to the tv this year to record the races to hard-drive (on timer) ...could probably post off a dvd.

Oh & the stir fry sounded great too :lol:

[Pam]

I stopped by the store on the way home and stumbled across a sale on scallops. So, I grabbed some zucchinis and yellow squash, and some hot cherry peppers and onions with shish kabobs in mind.

I dumped the scallops into some hot pepper oil I made last year to marinate and started chopping the veggies. Turns out the peppers are sweet cherry peppers, not hot, so I dragged out some Caribbean Reds that I had cheesed for poppers last year but never got around to breading and stuffed them into the cherry peppers.

I'll let the scallops marinate a while longer, and once on the grill I'll brush on a little Italian oil.

So, what are you having for dinner?

[chilliman64]

I wish I was having shish kabob scallops marinated in pepper oil with cherry peppers stuffed with Caribbean Reds and maybe a nice bottle of wine...

yummo!

[imaguitargod]

Left over chicken breats with EZ Earl's sauce...hey, wait, don't we have a "What was the last spicey meal you had" thread already?

[thehotpepper.com]

Merged.

[chilliman64]

Six(ish) Alarm Two Minute Noodles

two packets of Maggi two minute noodles (beef flavour)
half a cup of frozen corn and peas
big splash of soy sauce
big splash of teriyaki sauce
two (fresh) chopped jalapenos
one (fresh) chopped habanero - seeds included of course
6 vigorous shakes each of hab powder, Spontaneous Combustion powder, and Yellow Fatalii powder
half a teaspoon of Rub From Hell mix (name amended via edit)
couple of teaspoons of home made hab sauce liberally enhanced with Mega Death

make noodles according to recipe on packet. while simmering place remaining ingredients in your bowl and mix well. when noodles are cooked, drain and add to bowl, mixing well.

I'm eating it whilst typing and yes it's very hot! tasty too! being bald, my gauge for hotness is whether the top of my head gets sweaty while eating - yes it is. :cool:

[Pam]

Merged.

I'm so...ah hah!

[Pam]

I wish I was having shish kabob scallops marinated in pepper oil with cherry peppers stuffed with Caribbean Reds and maybe a nice bottle of wine...

yummo!

*burp* It was delish, only I went with a beer rather than wine. I tried Rogue's Monk Madness Ale. It was...not what I expected. I thought it would be a Abby-type ale, but it was more like a nut brown ale with a sweet Abby-ish finish. What I kept thinking as I drank it was that it would probably benefit from being allowed to work in the bottle for a year or so.

[LUCKYDOG]

*burp* It was delish, only I went with a beer rather than wine. I tried Rogue's Monk Madness Ale. It was...not what I expected. I thought it would be a Abby-type ale, but it was more like a nut brown ale with a sweet Abby-ish finish. What I kept thinking as I drank it was that it would probably benefit from being allowed to work in the bottle for a year or so.

A nice spring ale or an IPA would have worked nicely

[chilliman64]

...I went with a beer rather than wine. I tried Rogue's Monk Madness Ale. It was...not what I expected. I thought it would be a Abby-type ale, but it was more like a nut brown ale with a sweet Abby-ish finish. What I kept thinking as I drank it was that it would probably benefit from being allowed to work in the bottle for a year or so.

WTF? how can you write so much about the flavour of beer? it's just beer!!! and what is an 'Abby-ish finish' exactly :shocked: ?

two more questions:
how many Abby-ish ales did you have?
how soon after consuming them did you leave your last post Pam?

I think there's some connection... ;) :lol:

[Pam]

WTF? how can you write so much about the flavour of beer? it's just beer!!!

Bite your tongue! There is no such thing as "just beer", unless you're swilling equine urine which is made to be spewed up as fast as it's guzzled down.

and what is an 'Abby-ish finish' exactly :shocked: ?

*haughty sniff* How does one explain pearls to the swine?

two more questions:
how many Abby-ish ales did you have?
how soon after consuming them did you leave your last post Pam?

1. One
2. About 15 hours.

I think there's some connection... ;) :lol:

Yes, well, you probably think Elvis is living on a remote tropical isle with 27 willing and nubile sex slaves, and waiting for just the right moment to make his big come back.

[Pam]

A nice spring ale or an IPA would have worked nicely

I'm not a big IPA fan, I don't care for the heavy hoppy taste. Haven't had a decent Maibock in ages, though.

[imaguitargod]

Naw, Elvis isn't there...but he is somewhere around....

[xgrafcorex]

nice, sounds like we have a new contributor to the beer review thread. :D you should try non american ipas..many of them are not quite as hoppy as the american ones.

earlier i had a couple chicken salad sandwiches with some ultimate insanity sauce mixed in. right now i'm just having a snack..a few chicken fingers with some of ez earl's blazin hot stuff. :onfire:

[chilliman64]

sounds like we have an aristocrat in our midst

[LUCKYDOG]

I'm not a big IPA fan, I don't care for the heavy hoppy taste. Haven't had a decent Maibock in ages, though.

Im not much for the malty beers perhaps a Golden or Blonde ale
also a Hefe Weizen

[Pam]

nice, sounds like we have a new contributor to the beer review thread.

I like quality beer, but I don't really have the vocabulary down well enough to be comfortable writing serious reviews.


:D you should try non american ipas..many of them are not quite as hoppy as the american ones.

Ah, but I'm a bit of fanatic for supporting the US microbrew industry. South Carolina has always been the Land of Stupid and Oppressive Beer Laws, so getting decent beer is tough. The microbreweries have eased that just enough to make some decent beers available, so I give them all the support I can.


chilliman64 wrote sounds like we have an aristocrat in our midst

Ha! Worse than that, you have a Southern woman in your midst.

Luckydog wrote: Im not much for the malty beers perhaps a Golden or Blonde ale also a Hefe Weizen

More malty beers for me, than. I've really come to prefer the porters and stouts.

[xgrafcorex]

the other night i made some tacos. i cheated and used one of those taco seasoning packets, but i also added more crushed and ground red pepper to that. diced up some onions and habaneros (jalapenos the next night) and stirred them into the beef once it was browned. shredded some lettuce and cheated with some canned diced tomatoes. put some jalapeno pepper jack cheese on before the veggies, then topped it all off with a nice dose of marcos hot sauce. it was great! my roommates loved it too.

i threw the rest of the ground beef in the freezer since i went out of town for the weekend, but i moved it into the fridge to thaw last night. going to make the rest of that tonight. can't wait!

[Txclosetgrower]

I made some homemade jerk seasoning and then pan fried some tenders . I also made 2 different kinds of mango habanero sauce for it, one vinegary, one sweet. I found all the recipes on the net and the jerk chicken & sweet mango sauces were awesome, but i wasn't a big fan of the vinegary one. My girlfriend was impressed :cool:

[bentalphanerd]

OK this is more a snack than a meal & more a method than a recipe...but bear with me a min.

I've been checking out all these brands of chilli tuna on the market. In the small 95g (3 1/3 ounce) tins. Some of the asian ones were fantastic, but settled on a generic brand for $1 a tin & each tin has what seems to be an inferno pod in it.

Anyway, slap that on a few plain crackers & the steam is soon coming from my ears - To take the heat back a bit I chose more beer, and then I found a jar of 'Spanish Anchovy Stuffed Olives'..chew on a few of them - the oil helps take the burn off your tongue & the saltiness of the anchovy, well it just has you gulping more beer.:)

I polish it off with a sweet gherkin - cleans the pallet. After another gulp of beer I'm ready to start the process all over again. Hell of a way to spend an evening.:lol:

Not ashamed to say this is a nightly ritual for me..i'm eating it now :cool:

[chilliman64]

any meal that includes some hot chillies and gives you an excuse to drink more beer is ok by me!

tonight I had a Woolworths ham and pineapple pizza (my beautiful chilliwoman is away for a few days with work so I have to fend for myself - luckily I happen to love pizza). I smothered it with Yellow Fatalii powder, added some light cheddar cheese and voila! it was excellent! the Fatalii is a top notch pepper and went well with the pizza. naturally I had several icy cold Stella Artois' to help soothe the burn!

[bentalphanerd]

Woolworths is where I get my chilli tuna from - 'Select' is their home brand. There's no substitute for quality hey ;)

Where do you get your Fatalii powder?

[chilliman64]

I bought it from Primo, he's a site member on here - drop him a line if you're interested in some as I know he has more, might get some more off him myself, it's excellent stuff. he's a really honourable guy to deal with too. I got some Fatalii and Naga seeds off him also - yeehar - come on Springtime!!!

[bentalphanerd]

he he - was just reading that thread when you posted. Stoopid customs. I know when I send my seeds out they go inside a christmas card from 'B.A.Nerd'...no problems so far although LUCKYDOG's still waiting.

[chilliman64]

I was just about to send you the thread link, no need to now

[Shakes]

Extra hot Posole with a side of grilled habanero chiles.

[LUCKYDOG]

he he - was just reading that thread when you posted. Stoopid customs. I know when I send my seeds out they go inside a christmas card from 'B.A.Nerd'...no problems so far although LUCKYDOG's still waiting.

The Siam has sprouted rather quickly standing nearly an 1.5",
thats 3.5cm for our metric friends, **sigh** they grow so fast
The pequins are growing well too Jon, I have one that is the tallest in its class -- nearly 6" or 15.2cm -- just waiting for my Habs -- second generation and nothing yet still early

[LUCKYDOG]

There is a kinda of a wing cook off that is coming at a friends restaurant called what else a Wing Ding restaurants in the area bring there hottest or tastiest unusual wings there for a bit of a competition. My wife talked to our friend and he said he doesn't know who is drawing more people the wings or people wanting to see me eat the wings :mouthonfire: There is one place that claims if you can eat 12 you get $100 -- after one or two you dont feel the pain so... pay up should be interesting as long as they dont taste like shit I dont want something that is purely extract ...

I have never tried whip cream in a can to ease the heat or milk its just beer but if I am going for the long haul I dont want to puss out :shocked: :D

[Pam]

So, I made the ginger-mango-habanero sauce, and while it tastes good, it doesn't look so pretty. I used in on a rather boring chicken stir fry lat night, though, and it livened it up right nicely. I did use two habs instead of one, and I will probably use three if I make it again.

[imaguitargod]

TOp Roman(sp?) with Scotty B's Devil Drool...mmmm...

[Sickmont]

TOp Roman(sp?) with Scotty B's Devil Drool...mmmm...

You mean Top Ramen?

[imaguitargod]

You mean Top Ramen?

Ya, that too.

[bentalphanerd]

The Siam has sprouted rather quickly standing nearly an 1.5",
thats 3.5cm for our metric friends, **sigh** they grow so fast
The pequins are growing well too Jon, I have one that is the tallest in its class -- nearly 6" or 15.2cm -- just waiting for my Habs -- second generation and nothing yet still early

My 2nd generation Siam are about 6" high...and theres grandkids already :) I'll send you a pic when they're the right color.

[xgrafcorex]

eating right now...just cooked some jalapeno sausage (hillshire farms) with a bunch of diced jalapenos and onions. fried them in some extra virgin olive oil, topped with my mom's blend of spices (not hot, but delicious!) with a little dave's ultimate insanity sauce mixed in for good measure. for a side, i just heated up some baked beans. has throughly cleaned out my sinuses and had my roommates coughing and their noses running from across the living room/kitchen. :lol:

[imaguitargod]

TOp Roman(sp?) with Scotty B's Devil Drool...mmmm...
Ok, just popped two Imodium AD's and spent nearly an hour on the toilet...something in that didn't agree with me...

The pequins are growing well too Jon, I have one that is the tallest in its class -- nearly 6" or 15.2cm -- just waiting for my Habs -- second generation and nothing yet still early
You must take a picture for me and post it! I want to see my plant's children! I'm really glad those seeds worked out for you. Have you gotten any pepeprs yet? So far the plant I got those off of is at 9 feet (this'll be it's second year). I'm on my way to the world record!

[LUCKYDOG]

Ok, just popped two Imodium AD's and spent nearly an hour on the toilet...something in that didn't agree with me...


You must take a picture for me and post it! I want to see my plant's children! I'm really glad those seeds worked out for you. Have you gotten any pepeprs yet? So far the plant I got those off of is at 9 feet (this'll be it's second year). I'm on my way to the world record!

Still quite cool here and indoors so no peppers yet the threat of frost is coming to an end - so I am hoping for second gear to kick in -- I will take pics soon :cool:

[chilliman64]

last night's dinner:
turkey, cranberry, avocado, cheese, sliced hab on thick cut loaf with sesame and poppy seeds - toasted... mmmmmmmm...

[bentalphanerd]

Was invited along for dinner and an overnight stay in a mansion in Noosa with some I.T yuppies from Melbourne last w/end. Place was on the water front (canal estate) & looked like something out of miami vice with all white marble, indoor pool & palm trees growing inside the house, a bathroom every 10 feet. I was feeling a little out of place:
http://img91.imageshack.us/img91/7852/image007ne5.th.jpg (http://img91.imageshack.us/my.php?image=image007ne5.jpg)http://img338.imageshack.us/img338/4735/image009rj3.th.jpg (http://img338.imageshack.us/my.php?image=image009rj3.jpg)

Then dinner time came around & we all sat down & the hostess announced to all of the frighteningly straight guests that the blender had broken and that she had to manually chop all the ingredients, but she had found these "cute little mini capsicums (bell peppers in the other language)at the local markets & hoped we liked them"

I looked into my meal when it arrived & yup, nicely cubed habs in the chicken stir-fry...and a half dozen unsuspecting stuffed shirts sitting around the table. Took about 20 seconds for them all to start wheezing, then they were trying to put it out with white wine.

If I could have kept a straight face I could have sold my cold beers for $10 a bottle :lol:

[JayT]

I marinated some chicken in Huvason's Fat Kid Sauce the other night and browned it then cut it into about 1 inch pieces and stir fryed it. I tossed it with some penne pasta with a mushroom alfredo sauce. Not really too hot, but absolutely great flavor.

[csigi_chili_sauce]

I just measured out an entire liquid ounce of the Chileman's Naga Snake Bite Reserve. Tossed it up with about 1/4 lb of pulled chicken from a roasted chicken carcass I had leftover. Slapped it on a nice Syrian bread I get from a local International Market called Balkan located on Main St. in Stroudsburg, PA. A little mozzarella cheese and some romaine lettuce for good measure..

YUM! My lips are still burning 10 minutes later... :mouthonfire: I'm really digging this Naga sauce. I'm pretty much just finding excuses to use it with anything.. lol -Lars-

[xgrafcorex]

http://i30.photobucket.com/albums/c345/xgrafcorex/food/IMG_1649.jpg

diced sirloin tips marinated in hoisin sauce, soy sauce, sesame oil, a couple red habaneros with seeds, and a couple drops of liquid smoke. the noodles were made by a woman that works in the same office building as i do. they are sesame noodles...pretty good stuff. last night i had some but only zapped them in the microwave and threw some chicken on top...this time i decided i'd give them a quick fry in some sesame oil.

all in all...could've used some more heat..maybe i should've put a little bit of the ultimate insanity into the marinade.

edit..oh, and to drink, i had some old rasputin russian imperial stout. :D

[Sickmont]

Ok, I didn't "cook" this one, but i took some store-bought potato salad(german) and added a good bit of Mark's Snakebite sauce to it and stirred it up. Amazing difference! I was shocked at how good it tasted. I highly recommend it to everyone.

[Pam]

"Mahi Mahi in a Thai Chile Sauce" was what I thought the waitress said. Apparently, though, she said "chilly", 'cause I don't even think there was in black pepper in that sauce!

Good sauce, great fish, just no heat.


And the Godiva Chocolate Raspberry layer cake with Ameretto frosting for dessert was killer!

[Pam]

Pork tenderloin on the grill with the Ginger-Mango-Hab sauce as a glaze.

Yum!

[DevilDuck]

Leftover spaghetti with a healthy dose of Dave's Zesty Blend. Heating that up in the nuke box at work almost killed a few people.

[razyrsharpe]

i made a broccoli soup the other day and liberally used some hab pepper sauce that my mother brought back from mexico (she went on a cruise). it was outstanding, and HOT!:onfire:

[imaguitargod]

Leftover spaghetti with a healthy dose of Dave's Zesty Blend. Heating that up in the nuke box at work almost killed a few people.
Good to know that my stuff is still in use! And that it's doing it's job of killing the non-heat loving folks......mwahahahaha

[JayT]

Leftover spaghetti with a healthy dose of Dave's Zesty Blend. Heating that up in the nuke box at work almost killed a few people.

Where does one go about finding this Dave's Zesty Blend that I keep hearing about?

[Sickmont]

Where does one go about finding this Dave's Zesty Blend that I keep hearing about?

You have to grovel GuitarGod for it.

[bowhunter]

every year when I take my seeds I fry all the chili together and can them in olive oil. The other night I had deerburgers and used the oil to cook the burgers in mmm good
Dan

LET IT BURN

[pao1x]

Jerk Chicken

[Txclosetgrower]

Jerk Chicken

Omg, I love jerk chicken, especially the homemade kind that takes 4000000000 different spices. My favorite spicy chicken food of all time is Jerk Chicken with Mango Habanero sauce. I posted the recipe for the sauce before, it is absolutely divine as a dipping sauce for jerk chicken (and you can use it as an ice cream topping for dessert, try it before you knock it).

Click on the picture for the link to the recipe:
http://img135.imageshack.us/img135/2549/mhicecream8e2c0efv4.jpg (http://www.thehotpepper.com/showthread.php?t=2134)
It is f'in awesome. It starts sweet with a nice sharpness added by the ginger, then the habanero heat creeps in leaving a pleasant warmth. You can add another hab or two to make it burn more, but the jerk chicken already has some burn to it so you don't wanna over do it.



edit:
So, I made the ginger-mango-habanero sauce, and while it tastes good, it doesn't look so pretty. I used in on a rather boring chicken stir fry lat night, though, and it livened it up right nicely. I did use two habs instead of one, and I will probably use three if I make it again.
I was reading back through this thread and I missed this when pam originally posted it. Glad to hear you liked it pam and I agree with the addition of the extra hab or two, but all the "normal" (read: non-chilihead) people acted like their face was melting...

[pao1x]

Omg, I love jerk chicken, especially the homemade kind that takes 4000000000 different spices. My favorite spicy chicken food of all time is Jerk Chicken with Mango Habanero sauce. I posted the recipe for the sauce before, it is absolutely divine as a dipping sauce for jerk chicken (and you can use it as an ice cream topping for dessert, try it before you knock it).

Click on the picture for the link to the recipe:
http://img135.imageshack.us/img135/2549/mhicecream8e2c0efv4.jpg (http://www.thehotpepper.com/showthread.php?t=2134)
It is f'in awesome. It starts sweet with a nice sharpness added by the ginger, then the habanero heat creeps in leaving a pleasant warmth. You can add another hab or two to make it burn more, but the jerk chicken already has some burn to it so you don't wanna over do it.



edit:

I was reading back through this thread and I missed this when pam originally posted it. Glad to hear you liked it pam and I agree with the addition of the extra hab or two, but all the "normal" (read: non-chilihead) people acted like their face was melting...

Where did you post the recipe?

[Pam]

Where did you post the recipe?


http://www.thehotpepper.com/showthread.php?t=2134&highlight=Ginger+Mango+Habanero

[Txclosetgrower]

Where did you post the recipe?
If you click that picture of the ice cream it goes straight to it :)

[Pam]

I was reading back through this thread and I missed this when pam originally posted it. Glad to hear you liked it pam and I agree with the addition of the extra hab or two, but all the "normal" (read: non-chilihead) people acted like their face was melting...


Huh, and I don't even consider myself much of a chilihead. Actually I'm a big ole' wussie compared to come of you guys.

[pao1x]

If you click that picture of the ice cream it goes straight to it :)

For an IT guy I'm not very observant am I

[xgrafcorex]

cooked a t bone on the grill at my friends house down the street. rubbed on a light coating of vegetable oil and proceeded to coat the steak with blair's habanero dry rub. mmmmmmm! can't wait till i cook some steak or pork chops... :drooling:

[thehotpepper.com]

Liverwurst, onions, Sierra Nevada, and Kato's....

YUM

[Scotty]

Mmmm I love liverwurst.

[xgrafcorex]

ha i didn't even know sierra nevada made food products..i'll have to check those out.

big ass tbone and some corn on the cob. the steak has some blair's death rain habanero rub.

before
http://i30.photobucket.com/albums/c345/xgrafcorex/food/IMG_2590s.jpg

after
http://i30.photobucket.com/albums/c345/xgrafcorex/food/IMG_2594s.jpg

[imaguitargod]

My mouth just watered up....mmmmmmmm

[texas blues]

Wow! Great looking steak. Looks like a SILF or Steak I'd Like to.....ugh, er,...eat! Yeah, that's it. Eat.

[xgrafcorex]

hah thanks. it was pretty good. so good, i made another one a couple days later. :D

tonight i made a chicken breast sandwich. put some of the blair's habanero steak rub on the chicken..put it on a bun with some lettuce (all i had for decent toppings), and put some ez earl's blazin hot stuff on top. :mouthonfire:

[chilliman64]

has anyone made Blair's Death Wings?

http://extremefood.com/inside/recipes.php

from Blair's site:

Blair's Death Wings
Deep fry wings until golden brown. I like um real well done till they float in the oil and not much moisture is coming out of them...Now take out of fryer... Drain well on paper plates and place in large metal bowl. Add 1 5 oz bottle of Blair's Original Death sauce and butter, tossing wings in the mixture until fully coated. Serve immediately. Garnish with celery sticks and some thick chunky bleu cheese dressing. Now spike these Wings up with some after Death Sauce just a dash......This will kick your ass and you will Feel Alive!!! --To make it easier I have a Wing Sauce coming out soon

Products:
Original Death Sauce

Ingredients:
4 lbs chicken wings, halved
5 oz Blair's Death Sauce
1/4lb melted butter
1/4 lb melted margarine
oil for frying

[xgrafcorex]

i've never made them before chilliman..but that sounds very good! i'm trying to watch my fried food intake right though..until i pass the navy physical that is. hah

tonight i had this:

http://i30.photobucket.com/albums/c345/xgrafcorex/food/IMG_2989.jpg

pork chop smothered in blair's habanero steak rub, corn on the cob, and spinach salad with cherry tomatoes, carrots, onions, ham, various spices, and topped off with some light "asian sesame with garlic and ginger" salad dressing.

[Pam]

I loaded up a shrimp stir fry with Fish and Criolla Sella hot peppers, and some sweet Sheepnose Pimento peppers last night. I just tossed all the veggies in some olive oil and fresh lemon basil and threw them in the pan.

I had enough left over to dump over some lettuce and fresh tomatoes and call lunch today.

[cheezydemon]

I took a large habanero, a thai mini chili, 2 jalapenos, 2 large ripe tomatoes, 1 onion(all from the garden FRESH), 2 cloves of raw garlic, and a little juice from a jar of store bought jalapenos, in the cuisanart blended to a fine chop. Took fresh store bought tortillas cut into funny shapes(triangles are boring), fried until crispy, sprinkled with sea salt and lime juice right out of the frier. Definitely the best meltyourface salsa and chips I have had in a long time!!

[rabbit]

ha i didn't even know sierra nevada made food products..i'll have to check those out.

big ass tbone and some corn on the cob. the steak has some blair's death rain habanero rub.

before
http://i30.photobucket.com/albums/c345/xgrafcorex/food/IMG_2590s.jpg

after
http://i30.photobucket.com/albums/c345/xgrafcorex/food/IMG_2594s.jpg

I've done that one before. I put some death rain on my deer steaks a few weeks ago.....AWESOME ON THAT!! I also found that I like it on fish. I sprinkle some on like a cajun spice and grill it wrapped in aluminum foil, onions, and some fresh thyme out of the garden.

[rabbit]

Now for my last hot meal. Well, I went to a restaurant that had hot buffalo wings and those were a joke so that don't count. I did however mix some blair megadeath with my barbeque sauce and made some really good barbeque chicken though.:D

[rabbit]

Dang, I'm starting to love this site already. All of these ideas are making my mouth water!!:drooling:

[xgrafcorex]

haha yea, that is a problem of mine as well. whenever i come to this website..i always wind up hungry! :lol:

[Canuk Pepperhead]

My last supper was chicken breasts I maranated in my last 2 bottles of pain and suffering maranated for 24 hours flipping every hour or so and while cooking used my montreal chicken and possible side effects...man it was good mind you two days before I made burgers on mine I used seasoning from hell..it asked for 2-3 tbl spoons I put five in my burger...had a nasty dark red color but when done it was nice:)

[BBQ-Phil]

On Saturday I had these small round Thaisausages.They taste like they are made are made from 1/3 Pork,1/3 Garlic and 1/3 Rice.
After frying they were "filled" with Thaichilis. YUMMY :onfire:

http://galerie.chiliforum.net/d/12737-1/DSC01710.jpg

[DevilDuck]

Phil....those look AWESOME!!!

I want a recipe!!!

[rabbit]

Dang those do look good. All I have fresh like that that would fit is cayennes though. They will have to suffice for now. Seriously looks like a tasty idea though.

[BBQ-Phil]

You get them like this in Thailand at the "street-grills" Here in Germany you get them frozen in "chains" in Asiafood stores.I ll try to figure the name and let you know.

[bentalphanerd]

Dammit...just took another bite outta my screen

[BBQ-Phil]

A friend told me,the sausages are called "Sai oi Som" I'll try to get tomorrow to a asis-food store for more information.

[bentalphanerd]

Think you could scribble down the ingredients while you're there?

[BBQ-Phil]

I'll try to make a picture with my cellphone or write it.....

[BBQ-Phil]

So,here it is....

Porc meat 80%, cooked rice 13%,garlic, sugar,flavour enhancer E621.salt,Nuoc Mam ( extract of water fish salt),pepper

[imaguitargod]

The big one was yesterday. A fresh Caribbean Red Hot Habanero with three of my Piqranos on a breakfest brurito (sausage, bacon, two types of cheese, tomatoes, eggs, all wrapped in a flour burrito).

I've also been having hot sauce on pizza for lunch (with beer of corse) and pizza with peppers at night (with beer....of corse).

[Pam]

The big one was yesterday. A fresh Caribbean Red Hot Habanero with three of my Piqranos on a breakfest brurito (sausage, bacon, two types of cheese, tomatoes, eggs, all wrapped in a flour burrito).

I've also been having hot sauce on pizza for lunch (with beer of corse) and pizza with peppers at night (with beer....of corse).

And you're *skinny*?


It's just not fair!

[xgrafcorex]

haha that's what i was thinking. here i am trying to watch what i eat so i can shave off a little bit of weight, and i've got to read this!? :banghead: :P

[bentalphanerd]

O.K you're going to hate this, but I have to admit: I eat peppers to put on weight...the burn makes me eat more....I've been the same weight for 25 years, my brother too...we just have that kind of metabolism. , both same weight since school:lol: until few years ago when I started eating chillies at every meal..gained 10% so far....another 10% i'll be normal weight for height. Need more pods...give me your pods :twisted:

[BBQ-Phil]

I was in Thailand for 2 weeks with two friends from www.chiliforum.net We had lots of hot food every day and beer,beer,beer .........we all lost weight.

[BBQ-Phil]

Ok,this is not my last hot meal,but I did it recently.
We here in Germany have Laugenbroetchen,that means rolls made from Prezeldough.I cut away the rolls "top" and dig out the soft stuff inside.
I copped jalapenos and onions,fried them a little in a pan till it s soft.I mixed two eggs and some sourcreme,add the "vegetables"some bacon and filled in the rolls.Then baked in the stove for about 20 min at 180C.Great with icecold beer.

http://galerie.chiliforum.net/d/1717-2/NDjcDa8a.jpg

[Pam]

Oh yum!

I want that for breakfast this morning!

[rabbit]

Ok,this is not my last hot meal,but I did it recently.
We here in Germany have Laugenbroetchen,that means rolls made from Prezeldough.I cut away the rolls "top" and dig out the soft stuff inside.
I copped jalapenos and onions,fried them a little in a pan till it s soft.I mixed two eggs and some sourcreme,add the "vegetables"some bacon and filled in the rolls.Then baked in the stove for about 20 min at 180C.Great with icecold beer.

http://galerie.chiliforum.net/d/1717-2/NDjcDa8a.jpg

That seriously looks VERY tasty!!!

[BBQ-Phil]

And...it tastes also great ;) I don't know if you guys know Onioncake its like Quiche Loraine. Maybe that would also be yummy with 50 % Jalapenos

[rabbit]

And...it tastes also great ;) I don't know if you guys know Onioncake its like Quiche Loraine. Maybe that would also be yummy with 50 % Jalapenos

I've never had either. You can't go wrong with all of the jalapeno's though.:D

[Hillbilly Chili]

Looks Good Phil, My mother/out-law worked at a german deli here in Colorado and they make those pretzel rolls (saturday only) I frickin love em!! I will be trying your recipe this Sunday. Thanks

[cheezydemon]

I hate to admit it, but the last one was a Manwich sandwich with diced orange hab and pickle on it. SMOKIN! But not fantasticly delicious.

Last friday I had thin grilled pork chops with an olive oil hab and garlic glaze. YUMMY.

[bentalphanerd]

Went fishing yesterday on a little "runabout (http://linksdisk.alphanerdz.com/stuff/runabout.jpg)". Was an hour trip to Jumpinpin (http://linksdisk.alphanerdz.com/stuff/jumpinpin.jpg) and came home with a nice sized dusky flathead and a couple of Bream.
A slow day fishing really, beautiful spot. Great Thai green curry :)

http://img516.imageshack.us/img516/184/thaigrnflatheadig4.th.jpg (http://img516.imageshack.us/my.php?image=thaigrnflatheadig4.jpg)

[xgrafcorex]

no picture..but made some megadeath manwich. :lol:

[rabbit]

I put some habs in the meatballs my womans mom made last night. I think I like it in spaghetti sauce now too....YUM!!!

[Intensity Academy]

Served this with Grilled shrimp....Very YUMMY!

Spicy Island Peas and Rice

1(13.5oz) can coconut milk
1 cup chiz broth
1/4 cup raisins
4 tbs Hot 2 Hot Sauce
1 (10oz) pkg yellow rice
1.5 cups frozen peas

Combine coco milk, chix broth, raisins, sauce in pan. Cover & boil. Stir in rice cover return to boil cook 2min. Stir again Reduce temp to low & cover cook 20 min. or until tender. Stir in peas at the end.

[Canuk Pepperhead]

tonight ill be making another batch of wings..mmmmm wings
I use ed smith 3rd degree as a base mix in redhot extra hot and some hab powder..I dont measure just dump a bunch in lol.in the end you have the hab flavor/heat with the saltiness of the redhot and the thickness from the 3rd degree..kind of a neat thing and tastes good aswell

[xgrafcorex]

stumbled across this yesterday: http://www.hotsauceblog.com/hotsaucearchives/ring-of-fire-shrimps/ and realized we had some shrimp.

didn't have that hot sauce and just used premade alfredo sauce.

followed the instructions basically to a t other than that. while the shrimp was cooking, i put on some black pepper.

covered my plate with pasta and shrimp, poured on the sauce, then added a healthy dose of jersey death to my plate and gave it a good mixing. it was very good! really easy to make too. didn't think about a picture until it was a little too late. :lol:

http://i30.photobucket.com/albums/c345/xgrafcorex/food/IMG_4269s.jpg

close up
http://i30.photobucket.com/albums/c345/xgrafcorex/food/IMG_4270s.jpg

[Hot Canuck]

Served this with Grilled shrimp....Very YUMMY!

Spicy Island Peas and Rice

1(13.5oz) can coconut milk
1 cup chiz broth
1/4 cup raisins
4 tbs Hot 2 Hot Sauce
1 (10oz) pkg yellow rice
1.5 cups frozen peas

Combine coco milk, chix broth, raisins, sauce in pan. Cover & boil. Stir in rice cover return to boil cook 2min. Stir again Reduce temp to low & cover cook 20 min. or until tender. Stir in peas at the end.

Ingredients look very similar to a great curry. Do you do any curry recipes? I love to eat them, but I've never really tried cooking one.

[texas blues]

WOW! Everybody from Rabbit to CP and ya'll in between..the pics and recipe's all fooookin' ROCK!! Cheers, TB.

[xgrafcorex]

made a really simple one tonight..one of my favorites though.

pan fried onions and peppers (red habaneros) with pieces of jalapeno sausage.

habs with quarter for size reference. didn't cut any bits out..just wound up slicing them up good.
http://i30.photobucket.com/albums/c345/xgrafcorex/food/IMG_4284s.jpg

everything prepped and ready to go..only used 3 of the habs since i have another half of the sausage for later consumption.
http://i30.photobucket.com/albums/c345/xgrafcorex/food/IMG_4286s.jpg

onions and peppers in the skillet...was making me cough a bit. haha
http://i30.photobucket.com/albums/c345/xgrafcorex/food/IMG_4287s.jpg

finished product. was trying to think of something good to go as a side dish. didn't think of anything so i just wound up using a little mustard to dip in.
http://i30.photobucket.com/albums/c345/xgrafcorex/food/IMG_4288s.jpg

[Pam]

Winter Squash Soup with Fried Sage Leaves

I'm making this for Thanksgiving, so I thought I would give it a trial run last night. Only, since it was for me, I added some Lemon Drop peppers to liven it up. I sauteed them with the onions and other spices.

[Canuk Pepperhead]

man this is becoming a tasty thread!!!

[Canuk Pepperhead]

ok I have to fess up after the last 4 days of the ring of fire I was the only one home tonight so I made a batch of wings(I live wings) and I coated them with franks redhot extra hot.think my rear end is filing for drvorce soon lol

[texas blues]

CP...I coat my wings with a dusting of Lawry's seasoned salt, then marinade in buttermilk or ranch dressing for 12 hours. I then drain and roll in Progresso plain breadcrumbs and bake. Fresh out of the oven I throw them into a stainless steel bowl and toss whatever sauce I am into....lately Bonesuckin' extra hot BBQ. I did a batch last week using my own mango hab sauce. Whew! I lit up like a pinball machine on 220v. Winga ding ding!
Cheers, TB.

[BobsYourUncle]

made a really simple one tonight..one of my favorites though.

pan fried onions and peppers (red habaneros) with pieces of jalapeno sausage.



That looks really nice... and really hot...


My dinner tonight - Thai jungle curry with pork... was nice, and very hot... full of birds eye chillies. There's a lot more sauce there than you can see in the photo, it sunk into the rice.

http://lh5.google.com/bobsyouruncle27/R0QJ5GZoe6I/AAAAAAAAAE4/UYbGrIpg3jc/s800/junglecurry.jpg

[bentalphanerd]

Looks like an evil piece of work Bobs - are they whole peppercorns I can see floating about there?

[BobsYourUncle]

They sure are - whole green peppercorns, red curry paste (store bought, couldn't be bothered making my own), the chillies, kaffir lime leaves, basil, fish sauce & chicken stock are the main ingredients, plus the meat and veggies (green beans, capsicum, zucchini).

[bentalphanerd]

Handful of chopped fresh coriander & a tin of coconut cream...thats what i'd add anyway ;)

[imaguitargod]

I just made Defcon Zero Pumpkin Pie.....mmm mmm good!

[xgrafcorex]

nachos!
http://i30.photobucket.com/albums/c345/xgrafcorex/food/IMG_4317s.jpg

diced onion, jalapeno, sprinkled on a healthy dose of garlic powder, black pepper, and some everglades heat (seasoned salt). the cheese was what i had left of the habanero pepper jack cheese, and some i picked up today that was the same only jalapeno instead. the meat was crumbled "hot" italian style sausage from the grocery store.

http://i30.photobucket.com/albums/c345/xgrafcorex/food/IMG_4319s.jpg

i remembered how well marco's hot sauce went with tacos and figured this was pretty close so i used that to top it off. the beer is wolaver's IPA.

[BobsYourUncle]

looks good xgrafcorex.

Here's a photo of my dinner tonight. Thick 550g rump steak covered in habanero paste, BBQ'd to medium-rare. Throw in a few James Squire stubbies (and a little bit of rabbit food), and I had quite a enjoyable (and spicy) meal.

http://members.optusnet.com.au/bobsyouruncle27/hab-rump.jpg

[bentalphanerd]

Last nights BBQ lamb leg went into todays sandwich roll..
Started with a layer of avocado then lamb - then a coating of chilliman64's Yellow Hab sauce...(i swear he could retire on this recipe)

http://linksdisk.alphanerdz.com/stuff/start_SML.jpg

Extra layers of Australian fetta cheese, vine tomato and hot baby radish sprouts...

http://linksdisk.alphanerdz.com/stuff/layers_SML.jpg

Lunch is served...

http://linksdisk.alphanerdz.com/stuff/lunch_SML.jpg


I rode the heat wave for a while then doused my tongue with some gourmet Mango Yoghurt.

Sooo who's coming to lunch tomorrow?? :lol:

[xgrafcorex]

looks good. not sure how long the swim will take..but i'll get there when i get there. :lol:

[chilliman64]

I think the sandwich will be gone by then X

[bentalphanerd]

What sandwich..:whistle:

Could pick us up a couple of pieces of flake on the way ;)

[chilliman64]

oh yeah, thanks for the compliment BAN!

[bentalphanerd]

oh yeah, thanks for the compliment BAN!

That yellow hab sauce is like gold mate....if theres any lamb left tomorrow I'm going to do the same but with twice as much sauce.

Somehow you keep that fresh picked Hab flavor in there...brilliant.

[chilliman64]

sssshhhhhhhhhhhhhhhh...the secret is not to cook the habs

right now I'm just munching on some of my thick-cut homemade jerky and having a Crownie! you know what jerky I'm talking about... the stuff I keep saying I'm going to send to you and it never arrives... hehehehehehe... you'll have to wait until next week now... hahahahahaha... unless of course you want to fly down on the weekend and pick some up... bwahahahahahahahahahaha... damn it tastes good with a brewskie or two. I hope there's some left to post on Monday... this is no laughing matter! ;)

[bentalphanerd]

sssshhh i remember but wasn't telling :lol:

fly down Hmmm... lucky to walk to the door right now, all this purified water etc.

[chilliman64]

had scrambled eggs with toasted Turkish bread and Pain for dinner!

[bentalphanerd]

Sounds good...wheres the pics?

Always happy to send you a little pain mate.

[bentalphanerd]

Lunch today was same as yesterday (last of the lamb :( ) I swapped the CM64 yellow Hab sauce for my first ripe Hab of the season OMFG what was I thinking...:flamethrower:

[xgrafcorex]

didn't pics cause it wasn't that fancy looking.. made a chicken breast sandwich with some habanero bbq sauce and a side salad topped off with pan fried orange habs complete with all the membranes and seeds.

[BobsYourUncle]

Ok, this involves no chillies, only green peppercorns, but I think it still counts (and I want to show this piece of meat off :p).

http://members.optusnet.com.au/bobsyouruncle27/tbone1.jpg

http://members.optusnet.com.au/bobsyouruncle27/tbone2.jpg

Biggest steak I've ever had, 2 inches thick, 900 grams (2 lbs for you crazy non-metric people). Green peppercorn sauce, and no room on the plate for sides :D. Again washed down with a james squire, I'm really enjoying their amber ale at the moment.

[chilliman64]

Sounds good...wheres the pics?

Always happy to send you a little pain mate.

that's damn good sauce! no pics, I thought about it

Lunch today was same as yesterday (last of the lamb :( ) I swapped the CM64 yellow Hab sauce for my first ripe Hab of the season OMFG what was I thinking...:flamethrower:

you weren't :rolleyes:

[Omri]

Cooking it right now, some middle-eastern style fish with lots of peppers (All different kinds).

[csigi_chili_sauce]

I just had a hankerin' for a grilled cheese sandwich. So I broke out a bottle of CaJohn's Killer Cayenne.

If you haven't had Killer Cayenne yet and love cayenne sauces, do yourself a favor and try some. It's really hot for a cayenne sauce. Not sure how CaJohn did that without any extract! :onfire:

[chilliman64]

Ok, this involves no chillies, only green peppercorns, but I think it still counts (and I want to show this piece of meat off ...
Biggest steak I've ever had, 2 inches thick, 900 grams (2 lbs for you crazy non-metric people). Green peppercorn sauce, and no room on the plate for sides :D. Again washed down with a james squire, I'm really enjoying their amber ale at the moment.


so did you eat it all Bobs? how was it? tell us more about the sauce, home-made? looks like it could have handled a sprinkle of fatalii powder without damaging the flavour...

[BobsYourUncle]

so did you eat it all Bobs? how was it? tell us more about the sauce, home-made? looks like it could have handled a sprinkle of fatalii powder without damaging the flavour...

Sure did eat it all, it was great (although I got a little distracted while cooking it and it was a little over-done, on the well done side of medium instead of the rare side). The sauce isn't home-made, it's based on a gravox packet sauce powder, but I add the green peppercorns, a pepper steak mix with black pepper, onion flakes/powder and a small amount of dried chilli (and a few other things), and I add any juices left over in the grill pan I start the steak in or on the plate I rest the steak on, so it's a little customised.

It probably could've handled some fatalii powder, but alas, I don't have any... This season's garden doesn't have any ripe pods yet, and I'm not growing fatalii.

[billyboy]

My tongue is on fire! think Ive had 10 of these so far! Its my 3 pod Naga sauce a variation on C64s hab sauce mmm, its yummy! think Ill get some more...

http://i198.photobucket.com/albums/aa109/bi11yboy/Nagas1Dec2007.jpg

[BobsYourUncle]

My tongue is on fire! think Ive had 10 of these so far! Its my 3 pod Naga sauce a variation on C64s hab sauce mmm, its yummy! think Ill get some more...

http://i198.photobucket.com/albums/aa109/bi11yboy/Nagas1Dec2007.jpg

So, you throw the naga on top and down it all in one go? :onfire:

[billyboy]

So, you throw the naga on top and down it all in one go? :onfire:
Crikey!! Im not that game..... Yet!

[bentalphanerd]

My tongue is on fire! think Ive had 10 of these so far! Its my 3 pod Naga sauce a variation on C64s hab sauce mmm, its yummy! think Ill get some more...

http://i198.photobucket.com/albums/aa109/bi11yboy/Nagas1Dec2007.jpg

great pic. I'll swap you 2 bottles of pain for a bottle of your naga sauce :cool:

[billyboy]

Bent you got yourself a deal!;)

[stillmanz]

I had some thick cut pork chops with afresh sauce I make it works really well.
recipe for sauce

a chunk of fresh pineapple (tinned will do as long as in natural juice not syrup all though that would get you over the line lol)
2 tbs lime juice
1 Tbs brown sugar
pinch of salt
pinch of pepper
pinch of allspicepowder
pinch of cinnamon powder
pinch ofnutmeg
1/2 a habanero seeds in please.
blitz and chill.
cook the chop let it rest then dreess the chop with the pineapple sauce as you serve.

Its fresh and sharp and makes a perfectly cooked and lightly seasoned pork chop taste like nothing else matters.
give it a go.
Mick

[bentalphanerd]

wow stillmanz that takes it.

great recipe mate

[bentalphanerd]

Bent you got yourself a deal!;)

It arrived 9am today...talk about service :cool:

The sauce smells great, will make the corned beef sanga's I'm having for lunch a little more exiting :onfire:

The naga pod looks extreme, I'm going to show it off to a few friends & neighbours then try it out in a pathetic wussy kind of way :P

Thanks BB - yours should be there tomorrow

[billyboy]

The naga pod looks extreme, I'm going to show it off to a few friends & neighbours then try it out in a pathetic wussy kind of way :P

Im not game either! Of the little raw bits & pieces Ive tasted these are the "beez neez" in the heatfactor department, yet still that wonderful flavour the Naga possesses somehow pokes through!

The look of them alone, definitely do them justice!

[billyboy]

;)Bet you thought the sauce was going to blow your head off!

The pods in the sauce where half size pods of what you got, in only a small batch of 250ml. Done C64 style, pods not cooked added in blender last thing. :)

Looking forward to some PAIN!:)