Re: [CH] Bye bye
Jason Oakley (chileheads@bangrocks.com)
Sun, 25 Aug 2002 12:25:55 +1000
At 08:28 PM 24/08/2002 -0400, you wrote:
><Ok.
>It appears this is a clicky closed group.
>I will find another chilli mailing list.>
>
>How far from the truth. I've made just a few postings in two years, and
>always have had great responses. I have even bugged a few people off list,
>and gotten great responses.
>Hang around for a bit, this list is very kewl.
>
>Jim
Well, since my unsubscribe request didn't work, perhaps I was a bit hasty
and you all just filtered past the post or something.
Here is the post as received from me by the mailing list (So I know it
definately got through..)
PS: I emailled Oporto and they said they are trying to get their sauce to
the supermarkets, so I am waiting in anticipation.
--------------------------------------------------------------------------------
To: Chile-Heads <Chile-heads@globalgarden.com>
Subject: [CH] Chilli recipes
Hi.
I've just started to make my own chilli using the chillies I find at the
local supermarket.
The two I've been able to get and identify are birdseye (small red ones)
and Cayenne (long red/green ones).
I've tried making up my own recipes. I'd like a sort of sweet chilli
sauce, but also one that's just chilli.
I like the sauce fairly hot and am not sure of the quantity to cook.
I've tried a couple of recipes I've just made up.
The first one was:
* 3 long chillies with the tops cut off
* 3 lemons juiced
* 5 garlic cloves crushed
* 1 tablespoon of honey
* 1 Splenda sugar substitute (make it a bit sweeter)
* 1 splash of vinegar
* splash of red wine
* 3/4 cup boiling water
Mix the lot in some sort of mixer and pour into a saucepan.
Leave to simmer for about an hour and bottle.
Put in the fridge when cooled.
Leave overnight or longer for the flavour to go through it.
Which was not too bad, but needed to be much hotter and less lemoney.
Tasted ok poured over pasta.
The second one I made up last night was just a mishmash of anything I
could find to see what would happen (chilli experiment):
* 5-6 birdseye chillies
* splash of red wine
* honey
* splenda
* wine
* vinegar
* tomatoes
* apples
* tomato paste
* water
Simmered for about an hour and bottled. I haven't tasted it, but it
should be interesting to say the least.
When chilli cooks, does it always stink up the place and smell like a
strong grassy smell?
Anybody got some real recipes tried and true they'd like to share with me?
There's a really good place in Sydney & NZ that sells Portuguese chilli
burgers. Most of my chilli-lovin' friends like it.
It's http://www.oporto.com.au
If I can get my chilli to taste as good as theirs, I will be happy.
I used to live on this stuff before I started on weight watchers ;)
There's another place here called Nandos that make something similar, but
I find their chilli although hotter, less in flavour.
It's only a pity that Nandos have started selling their chilli sauce
bottled in local supermarkets and Oporto haven't.
My wife can't walk into the loungeroom or kitchen while I'm cooking as her
eyes start to water ;)