Chillies, why don't they sell them in ones?

[Smiler.]

Soooo, I decided I'd have a go at making my own stir fry from raw ingredients (not a bag from the super).

Got some beansprouts, white and red cabbage, stey mushrooms, baby corns, onion, peppers, coriander & some green chillies.

Mixed up a bowl of chopped ingredients & half the pack of chilies.

Holy st, there's a volcano in my mouth.

I haven't experienced the like since the chicken phall eating contest in my teens.

I might put the rest in the compost.

Will it spontaneously combust?

[jmorgan]

What chillies? (Saying green don't count.... )

You could make a nice little pickle with them or a preserve. Mix in with a lot of tomatoes etc. Generally I use the mild ones and de seed them. For the pickle or preserve use a tub load of the dinky toms and thin sliced ginger, sugar, vinegar and whatever else you want to put in and bubble away in a non stick pan. Keeps for a while in the fridge and nice for the side of the plate.

[Sheets Tabuer]

Please tell me you burnt your mouth off with a 4 pack of "fresh chillies" from the supermarket.

[calibrax]

Sheets Tabuer said:

Please tell me you burnt your mouth off with a 4 pack of "fresh chillies" from the supermarket.

^^ this. I don't do really hot curries, but I'll use an entire pack of supermarket chillies when I make Thai green chicken curry. And that's in addition to green curry paste which already has chillies in it! Supermarket ones are soooo mild.

[Mastodon2]

I had a pack of skinny green "hot" chillies from Asda, one of those chopped up with the seeds in was more than enough to spice a stir fry for two. I wasn't expecting much, and I've had some hot chillies in my time, including dorset naga sauce (firestorm!) and the Asda ones were pretty hot.

[LordGrover]

calibrax said:

Sheets Tabuer said:

Please tell me you burnt your mouth off with a 4 pack of "fresh chillies" from the supermarket.

^^ this. I don't do really hot curries, but I'll use an entire pack of supermarket chillies when I make Thai green chicken curry. And that's in addition to green curry paste which already has chillies in it! Supermarket ones are soooo mild.

Now that's a generalisation. Sainsbury's local to me stock a small range of chillies, ranging from the mild fat green things to bird eye and scotch bonnets. I tend to go or the longish green 'finger' chillies myself; spicy but not too 'in yer face'.

[SpeedMattersNot]

calibrax said:

^^ this. I don't do really hot curries, but I'll use an entire pack of supermarket chillies when I make Thai green chicken curry. And that's in addition to green curry paste which already has chillies in it! Supermarket ones are soooo mild.

That would decapitate me.

Most people think my chilli's are hot, with just one of those "mixed chillies" chillies in there...myself included. If I put a whole bag of mixed chillies in with a can of chopped tomatoes there would be less tomato, than chilli.

Wires must be getting crossed somewhere here...

[Blown2CV]

buy a bag, take one out, freeze the rest. Take one out each time you need one. They defrost in seconds.

[bluelightbabe]

Or just support your local fruit & veg shop and only buy what you need.

[TheD]

I was told all this talk about taking the seeds out is b0ll0cks. It seems it is the white membrane that adds more heat and the seeds capsiccum (pepper flavour)

Anyhoos get some harbenroes in your cooking

[Smiler.]

Sheets Tabuer said:

Please tell me you burnt your mouth off with a 4 pack of "fresh chillies" from the supermarket.

There were about 10 or 12 of the thin green type.

The mrs bought a pack with 4 of the short but fat ones the other day & they were like eating fresh air.

I have some red ones from Jordan to use tonight.

Hopefully they're not vacuous & completely fake

[Shaolin]

Blown2CV said:

buy a bag, take one out, freeze the rest. Take one out each time you need one. They defrost in seconds.

This.

As an aside I have just had pizza for dinner with a small scotch bonnet I grew last summer chopped up on it - fookin' 'ell! Forgot how hot they are. I do have a very nice warm after taste now though.

[Pints]

Blown2CV said:

buy a bag, take one out, freeze the rest. Take one out each time you need one. They defrost in seconds.

Or do as I do: dry the rest and chop or grind them up for various uses around the kitchen.

[TheDiplomat]

bluelightbabe said:

Or just support your local fruit & veg shop and only buy what you need.

Or the freezing alternative works well.

[rsv gone!]

The little green Bird's Eye chillies are the staple of thai cooking. The Thais would cook using two for a westerner (plenty for me) or 5-10 for the locals!

[Blown2CV]

Pints said:

Blown2CV said:

buy a bag, take one out, freeze the rest. Take one out each time you need one. They defrost in seconds.

Or do as I do: dry the rest and chop or grind them up for various uses around the kitchen.

also possible, but i reckon drying them changes the taste and heat. Still works though

[Pesty]

Grow your own

pick one off the plant when you need it.

[MagicalTrevor]

Blown2CV said:

buy a bag, take one out, freeze the rest. Take one out each time you need one. They defrost in seconds.

Just about to post this, buy a big bag from your nearest Asian food store and stick them in the freezer. Makes them easier to chop finely and you also don't get chilli oil on your fingers when chopping

[Blown2CV]

MagicalTrevor said:

Blown2CV said:

buy a bag, take one out, freeze the rest. Take one out each time you need one. They defrost in seconds.

Just about to post this, buy a big bag from your nearest Asian food store and stick them in the freezer. Makes them easier to chop finely and you also don't get chilli oil on your fingers when chopping

I chopped one a frozen one today!

[jmorgan]

Certain things sting like heck after dealing with them..... probably teaching granny to suck eggs for many but better use the cake tongs when you fancy a wizz after.