[CH] Matouks...
Anthony DeLorenzo (drgonzo@canada.com)
Wed, 08 Sep 1999 12:58:12 -0700
Dave....
>Hi all, just picked up a bottle of Matouk's Calipso sauce at a local
>international grocer ($2.00/10 oz) It's made with scotch Bonnets and has
>a great fruity flavor with decent heat. Anyone tried this?
Yes, Matouks is actually one of the few hot sauces that my grocery store
carries. I find that it is great for that apricot-tasting fruitiness, but
it isn't terribly hot. I eat lots of it on rice though. I'm still waiting
anxiously for my mail-ordered stuff to arrive....
On an unrelated note - I almost flipped when I walked into the local
supermarket and they actually had a bunch of scotch bonnets in. They
aren't that hot though - I added about 8 to a potato/cauliflower curry and
didn't get much heat. If I eat them whole, they carry a bit of a burn.
Most of them are not even close to ripe - totally green, with a few yellow
ones. Is their any way that they will ripen once harvested? Any chance
they might get hotter?
I think, in disgust, I've decided just to ditch all these "extra"
ingredients. Next curry I make will just be curried scotch bonnets, with
maybe some onions and garlic. I'll everyone know how it goes... :)
Final question to all: Where is the capsaicin concentrated in the chili?
I've heard that it's in the seeds, but also that it is in the flesh and
especially the veins. I usually will strip out the seeds but try to leave
as much of the "white" stuff inside as possible.
Tony
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Anthony DeLorenzo
Whitehorse, YT
email: drgonzo@canada.com
website: http://abulafia.net/
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