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Thread: Ymm, Spicy Food

  1. #141
    Join Date
    May 2007
    Location
    Winston-Salem, NC
    Quote Originally Posted by wilson View Post
    I had a dish of General Tso's chicken the other day, and I specifically asked for it to be spicy. It was...not. It was very flavorful, but not even thinking about being hot enough. Disappointing.
    still have nightmares about Han's. But I kept going back for the General, and kept regretting it afterward

  2. #142
    Join Date
    Jan 2010
    Location
    Outside Philly
    Anybody had success making homemade chile-based enchilada sauces? Thinking about taking a pass today with some dried TBD chiles...

  3. #143
    Join Date
    Feb 2007
    Location
    Atlanta, GA
    Quote Originally Posted by bundabergdevil View Post
    Anybody had success making homemade chile-based enchilada sauces? Thinking about taking a pass today with some dried TBD chiles...
    I've done a good bit of this kind of thing. I would recommend pulsing your chiles in a food processor with a bit of cornmeal...this helps them bind and break down into a good, thick paste. Then, simmer with some chicken or vegetable stock/broth (I wouldn't recommend beef) and cook it down until your sauce reaches your desired consistency and spoon over your enchiladas.
    Alternatively, you can mix your chili paste with fresh herbs (I love me some cilantro, but oregano is a good addition to Latin cooking as well) and a bit of lime juice to give it a brighter, more floral finish.

  4. #144
    Join Date
    Jan 2010
    Location
    Outside Philly
    Quote Originally Posted by wilson View Post
    I've done a good bit of this kind of thing. I would recommend pulsing your chiles in a food processor with a bit of cornmeal...this helps them bind and break down into a good, thick paste. Then, simmer with some chicken or vegetable stock/broth (I wouldn't recommend beef) and cook it down until your sauce reaches your desired consistency and spoon over your enchiladas.
    Alternatively, you can mix your chili paste with fresh herbs (I love me some cilantro, but oregano is a good addition to Latin cooking as well) and a bit of lime juice to give it a brighter, more floral finish.
    You must spread comments and such. Thank you, great stuff!

  5. #145
    Join Date
    Feb 2007
    Location
    Atlanta, GA
    Quote Originally Posted by bundabergdevil View Post
    You must spread comments and such. Thank you, great stuff!
    My pleasure!
    One more note: you'll need a bit of liquid in your food processor to get things all pasty if you're using all dried chilis. A splash of broth there should do the trick.

  6. #146
    Join Date
    Jan 2010
    Location
    Outside Philly
    Hot Ones the interview series is becoming hot ones the TV game show. The ads feature many people in much pain.

  7. #147
    Join Date
    Sep 2007
    Location
    Undisclosed
    Quote Originally Posted by bundabergdevil View Post
    Hot Ones the interview series is becoming hot ones the TV game show. The ads feature many people in much pain.
    One the one hand, I would like to try Da Bomb. On the other hand, it appears to be notoriously bad.

    4.5 stars on Amazon, which tells you something about Amazon ratings I guess.
    "We're only tourists in this life
    Only tourists but the view is nice"

    -- David Byrne

  8. #148
    Join Date
    Sep 2007
    Location
    Undisclosed
    B9DC09EE-3F25-459A-BD69-5392FAC47AD8.jpg

    Broke down and got two bottles from Heatonist.com.

    First is Los Callientes (rojo) from First We Feast. #5 on Hot Ones for several seasons now.

    Next is Hot Thai Green from Seed Ranch, #6 this season. Not to be confused with Seed Ranchís normal Thai Green which I find pretty mild but tasty.

    Iím excited, will report back after tasting.
    "We're only tourists in this life
    Only tourists but the view is nice"

    -- David Byrne

  9. #149
    Quote Originally Posted by OldPhiKap View Post
    B9DC09EE-3F25-459A-BD69-5392FAC47AD8.jpg

    Broke down and got two bottles from Heatonist.com.

    First is Los Callientes (rojo) from First We Feast. #5 on Hot Ones for several seasons now.

    Next is Hot Thai Green from Seed Ranch, #6 this season. Not to be confused with Seed Ranchís normal Thai Green which I find pretty mild but tasty.

    Iím excited, will report back after tasting.
    Any concerns about Cauronavirus with the important from the far east? 😎

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