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  1. #1
    Northern Hermit
    friscofrankie's Avatar
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    Something ~Spicey~

    When I moved here in '01, I brought a quart of my home made Habanero sauce with me. two years later My pal came over from the states and brought me anohter quart (I'd made a couple gallons and stashed 'em at his place).
    Man, I miss habaneros. Somebody up here in Chiangmai has read my mind. The other day, I was lucky enough to find some Habanero peppers in the market, man it's been so long since I've had some real spice I just had to buy a few up.
    Saturday night I mixed up a mess of guacamole and added only three to the mix:

    It had a nice, mellow and pleasant burn, but hardly spicey.

    Tonight I had the urge to fry up a mess of wings. Wing and "something spicey" are just made for one another. Thought I'd make me up a small bowl of salsa with a few Habs:


    Now, chop these babies up nice and fine:


    No de-veining, or de-seeding; just chop 'em up and try real hard to not touch any of the cut stuff, the board, the blade; try as you might you're gonna get some onya. don't touch anything you don't want to burn like a sonofabitch, I mean hell-fire, goddam me, that burns, kinda burn. Don't touch your dick, eyes, face or any of "her" tender parts, until you've washed your hands with soap and water, in fact, before we go any further just go wash your hands right now. even if you are only readin this.

    I added some oregano, cumin, green onions, finely chopped tomatos, the juice of about 4 - 5 limes and a good hefty slug of fish sauce. looks like this:


    Fried up a mess o' wings:


    Make sure you got some sticky rice, cheese or creamy dressing to cool the palate. Beer's good...
    I'm drinkin' Coca Cola though,


    The tomatoes add a nice flavor. this would have been an ideal sauce to blend, hmm, something for my list of; "things to buy, real soon." The wings are gone, half the sauce is gone (The ol' lady said somethng bout "phet gurn bai[somethng like that] and went for the packaged sauces ) Ahhhh, but the burn, yes, the burn, she lingers... Got this nice fresh feeling in my mouth like no germ on the planet could ever live there. Well, not for the next few hours.

    And tomorrow mornin', this ought go real well with a nice bacon and cheese omlette
    How have I survived this long without these wonderful irregular-shaped orbs of delight in my diet? Thank the stars above, I won't have to any more...
    When the people fear their government, there is tyranny; when the government fears the people, there is liberty -- T. Jefferson


  2. #2
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    Marmite the Dog's Avatar
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    *drools onto the keyboard*

  3. #3
    Thailand Expat
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    ^fcuk the drooling, frankies post really pissed me off.There was a time where I could eat the hottest most tastiest food with the best of them.Now, because of my insides are rooted etc, the hottest food I can take without shitting myself is like the guacamole that frankie made the other night.


    Bugger!


  4. #4
    Rhubarb, rhubarb, rhubarb
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    Are Habanero chillies hotter than those small 'mouse-shit' chillies the Thais use?

  5. #5
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    Wallace's Avatar
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    I believe that Habanero chillies are officially the spiciest in the world. There's even a special term for how to measure the 'hotness' of a chilli - Scoville - named after the guy who developed the measurement system.

    How Hot Are Chile Peppers?

  6. #6
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    Quote Originally Posted by Sir Burr View Post
    Are Habanero chillies hotter than those small 'mouse-shit' chillies the Thais use?
    I think so.I used to go to a very nice takeaway place in Auckland years ago.The owner was a yank.he used to put them in his super hot burgers..bloody good with a great flavour, but he used to slice them quite thin so you wouldn't blow your bollox off.Hot as hell though.....

  7. #7
    Northern Hermit
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    If you look at the link Wallace kindly provided you can see that Habs are considered 3 - 8 time the potency of Thai chilies. Thing about the Habs though is the slow burn, it build on your palate and lingers long after the meal is gone. Gotta love it!

    They say the Red Savinas are hotter than the orange, While it may meet some kind of measurement criteria I always found the Reds to be easier on the palate. I would make a sauce fmr sme heabs garlic vinegar and reds much mellower than the same recipe with orange habs.

    The habs I bought here in chiangmai are definitely less potent than the ones i'd get from California or Arizona. Still, a nice burn and wonderful flavor; just gotta few 'extras"

    The ol' lady took one bite ran for the sticky rice, snifflin' the whole damn night. maybe buy some more and make cheese filled "poppers?" gonna need rubber gloves for that.

  8. #8
    Thailand Expat
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    ^ well, most Thais don't know,but chillies came here via South America via the Portuguese. In the old days here all they used were Phrik-Thai or normal climbing pepper plant. I suppose that is why a few of there dishes still use it.

    So it is no wonder that the Americas have the hottest chillies.

  9. #9
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    Frisky Frank.

    I bought a blender at Carre Fourre for 350 Baht with a dry mill as well.

    Make wicked banana ginger and pineapple smoothies.

    How much were the peppers?

    Can you plant the seeds?

    Can you post any to me

  10. #10
    Thailand Expat
    aging one's Avatar
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    And that is sticky rice you are serving it with. Oh bro, you and I are gonna have to find a way to take a walk outside.

  11. #11
    Northern Hermit
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    I've got some dried & ground habs from the states left might be able to clean some seeds out and send some your way... Not sure how robust they are but they pack a hellva lot more punch than the ones I bought. I had some just sprouting up then I was down very sick for about ten days and killed everything.

  12. #12
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    What do you do with the seeds..Dry 'em in the sun then plant 'em?

  13. #13
    Rhubarb, rhubarb, rhubarb
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    The chili pepper is ironic.

    It produces a chemical that makes it inedible (the one that makes it hot) for mammals because it wants birds to eat the fruit and distribute the seeds. Birds can't taste the heat in a chili.

    Yet, Man prizes it for the very quaility that the chili uses to discourage us from eating it.

    But, the chili still wins. Man does a far better job of perpetuating the chili species than the chili could ever do by just relying on birds.

    Weird!
    Phuket - Veni Vidi Veni

  14. #14
    Northern Hermit
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    Quote Originally Posted by Little Chuchok
    What do you do with the seeds..Dry 'em in the sun then plant 'em?
    I'va always had betteluck crushing the whole, fresh pepper up and plantng the whole damn thing in pieces arond the garden. But Yes, drying them (on top the refer is my choice: crushed up on plate) then I plant the seeds, I seem to be less successfull with that method, but I still get a few to take (generally enough).

    They seem to like a slightly acidic soil and, after they get going, allowing the soil to dry out between watering works quite well. Never read up on the cultivation of them but this has worked for me. With Jalepenos Allowing them to go thirsty for a few days before harvesting gives better bite to them but I didn't notice this same reaction in Habs.

  15. #15
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    Last edited by cali kid; 18-10-2006 at 02:39 PM.

  16. #16
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    ^ perhaps you missed this little quote


    Quote Originally Posted by Wallace View Post
    I believe that Habanero chillies are officially the spiciest in the world. There's even a special term for how to measure the 'hotness' of a chilli - Scoville - named after the guy who developed the measurement system.

    How Hot Are Chile Peppers?

  17. #17
    Northern Hermit
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    IN fiji they had what appeared to be a red Savina strain of chili. The pepper was full of flavor and quite similar in taste to Habanero, but had much less perceived heat.

    They also had these tiny little fuckers that were damn hot they got over 1/2" in length. Very similar to true "Mouse shit" peppers. These were kept in salt cellars and eaten whole along with foods as a condiment or just bitten off the stem along with a bite of food; fantasctic fruit-like flavors. I particularly liked the ones that were just turning from green to red; they had this deep purple color and seemed to be at the peak of their flavor. I used them in cooking, salads and sauces as well as the traditional manner; their heat rivaled that of the indigenous Hab-like peppers. Good stuff.

    For a nice breakfast side dish, take:
    one habanero finely chopped
    one medium sized potato coarsely chopped How ever you like your "home-fries is cool)
    Half a medium yellow onion coarsely chopped
    couple cloves of garlic finely mashed and mined
    nice big dab of butter
    Heat butter in the pan 'till just begins to brown, add the potatoes and cook over med-hi heat until they begin to brown and are almost done, add the remaining ingerdients. cook until the onions just begin to turn translucent at the edges (should still have some crunch to 'em)
    With bacon and eggs; man, what a great way to start the day!

  18. #18
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    Quote Originally Posted by friscofrankie
    In Fiji....
    Why don't you do a thread on your time in Fiji?

  19. #19
    Northern Hermit
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    I was working 24/7 the whole time I was there. Going to Fiji to work in a lesson in patience and upon returning I found the work ethic of Thais to be reliable and energetic in comparison. I was on one island where we produced our own, water & electricity ( I was engineer, and ops Mgr, occasionally cook).
    Inj short my experience was limited and I rarely took photos, So it would be dry and not complementary. I did, however go AWOL for a couple days, not sure If I have the phots or not though, they were digital and I didn;t bet a comp setup until I was back for a onth or so...
    Beautiful place. Our island was wonderful and we had world class diving off the end of the dock! I actually got under the water a total of about 6 - 7 times in eight months. not much to tell, ules you all wann hear about the time one of my indian guys let al the solt water run out of the RO charging tanks, or the time they ran both my lift pumps dry and it took four days to have a part flown in from NZ . 45 people and no water being made; thankfully, it was raining

  20. #20
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    Been there just once. For the South Pacific Games in 1979. I thought it was a fascinating place and could have stayed longer than the two weeks we were there.

  21. #21
    Northern Hermit
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    Beautiful place would love to go back for a onth or so on holiday, I only got explore Viti Levu once; drove around the island (half dirt road).

    By that time I was devoid of any real innocence fiji-wise; just competley jaded. Working every day trying to get work done in a workman like and timely manner, rarely getting off the island except on market days; I just fuckin hated it.

    One of the most beautiful places I have ever lived and the history is fascinating. I am truly sad I didn't take the opportunity to explore more. RT from BKK is about 58 - 64K you get a four month stamp on entry.

  22. #22
    Thailand Expat
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    One of my favorite places to visit.Had a mate that worked there for a couple of years.He said that the most truthfull joke that he ever heard was about Fijians..

    Lock three people in three sealed rooms for a week.(german,pommie and a Fijian.) Give each person three ball bearings.

    outcome after the week...

    German:Has managed to perfectly balance each ball bearing one on top of each other

    Pommie: Playing marbles

    Fijian.He's broken two and lost one.

  23. #23
    Northern Hermit
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    ^ SO true

  24. #24
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    Quote Originally Posted by Little Chuchok
    Fijian.He's broken two and lost one.
    Hence the economic dominance by the Indians....

  25. #25
    Northern Hermit
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    Quote Originally Posted by buadhai View Post
    Quote Originally Posted by Little Chuchok
    Fijian.He's broken two and lost one.
    Hence the economic dominance by the Indians....
    They weren't much better finally had to fire my electrician when I caught him hidding in behind the water towers jackin' off (literally)
    Found a couple shots of Fiji, I took bunches but I left them on the hard drive in the office there, these were in the camera:
    Since this thread has gone completely off topic may as well post 'em here:

    View to leeward of the island from the clubhouse, the roof of my Buri is visible to the left;


    View to windward from the same verand off the club house:


    Couple of sunsets from my Buri:




    In the mean time I am thinking abut maybe a nice spicey beef dish tonight "Carne Guisada" before th "fajitas" became some kinda Yuppie dish in the US there was this funky place, in a very rough part of town, called The New Mecca" made this dish.
    Think I'll go score some Red savinas tonight and mix some up, gonna have to set aside some spare salsa to make it right for both of us though
    Last edited by friscofrankie; 18-10-2006 at 05:39 PM.

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