Guest guest Posted June 26, 2004 Report Share Posted June 26, 2004 By the way, any fellow hardcore hot-pepper-eaters here? I mean, real habanero-heads? My brother, something of a chilehead himself, laughingly describes my capsaicin tolerance as " unholy " , and while that's an exaggeration, I do have some recipes for things that'll drain sinuses, break folks out in a sweat and make their tastebuds get up and dance the funky chicken. But I only post 'em where there are like-minded crazies, so please speak up if interested. :-) Rain @@@@ \\\\\\ ______________ The best thing to hit the Internet in years - Juno SpeedBand! Surf the Web up to FIVE TIMES FASTER! Only $14.95/ month - visit www.juno.com to sign up today! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 26, 2004 Report Share Posted June 26, 2004 Its not only eating them, Rain, but there are other sensitive places besides the tastebuds.. So, I can only handle hot peppers up to a certain degree. But yes, lets give it a try. Share one of your burning recipes with us, please. Gabriella , raincrone@j... wrote: > By the way, any fellow hardcore hot-pepper-eaters here? I mean, real > habanero-heads? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 26, 2004 Report Share Posted June 26, 2004 > It's not only eating them, Rain, but there are other sensitive places > besides the tastebuds.. Oh yeah. <shudder> I could tell you stories, but I won't. :-) > But yes, lets give it a try. > Share one of your burning recipes with us, please. Okay. here's one for _rajma_, a fave of mine. PS--did I ever post the bean and three-grain vindaloo recipe here? Sorry, suddenly having some weird font-size problem: I love the hot North Indian bean and dairy curry called _rajma_, but it takes awhile to make. Here's a quick, cheap, but good version I've been throwing together lately instead. It's " to taste " on the chiles, but an authentic version will be fiery. Instant Rajma's Gonna Get You ~~~~~~~~~~~~~~~~~~~~~ 1 1/2 to 2 cans red beans, drained (Bengalis use kidney beans; I like small reds) Half a medium-small onion. diced fine 1 medium bell pepper, seeded and diced 1/2 a medium cucumber or zucchini, unpeeled, diced small 1 to 2 Tb Patak's hot curry paste -OR- good curry powder to taste Diced or minced cayennes to taste, lots, preferably green (see below) 1 can Mexican-style (only!) sliced stewed tomatoes, juice included 1 cup plain yogurt, sour cream or a 50/50 blend 1 Tb oil Cooked rice In a very little oil, fry onions, bell pepper and cuke or zuke till onions are just getting translucent but not soft. Add tomatoes, chiles and curry paste/powder; cut up tomatoes a bit with spoon or spatula. Simmer, stirring occasionally, till liquid is nearly all gone. Add yogurt and beans; heat through and serve over rice. Serves two for dinner or four for lunch. Keeps well. NOTES: Curry paste, especially Patak's hot red, is vastly superior to any curry powder. Among other things, the tamarind undertone is wonderful. Don't substitute Italian stewed tomatoes for the Mexican ones; the seasonings are all wrong and will clash. If you substitute the plain type, add a generous pinch of cumin and an extra chile. Indian yogurt is made from whole milk, so half American lowfat yogurt/half sour cream is a good approximation. This dish is supposed to be hot even by chilehead standards, so in addition to the mild warmth from the stewed tomatoes and the quite decent little mellow zing from the Patak's, I normally put in about five or six cayennes and maybe half a minced habanero. --recipe by Rain Adkins--Please DO NOT forward it to other lists or post it to websites! It's for the book, and my brother and I genuinely need the money. Rain @@@@ \\\\\\ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 26, 2004 Report Share Posted June 26, 2004 Just reading that makes one's mouth water! Thank you very much for sharing your recipe! Mexican tomatoes will be hard to be found here , but I will definitely give it a try, because it still seems to be in the categorie of " hot stuff for beginners " . (Without the extra five or six cayennes and half a minced habanero) No, no " bean and three-grain vindaloo " on this list. Gabriella , raincrone@j... wrote: > This dish is supposed to be hot even by chilehead standards, so in > addition to the mild warmth from the stewed tomatoes and the quite > decent little mellow zing from the Patak's, I normally put in about > five or six cayennes and maybe half a minced habanero. --recipe by > Rain Adkins--Please DO NOT forward it to other lists or post it to > websites! I assume everyone here will respect that! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 27, 2004 Report Share Posted June 27, 2004 Sorry Rain, no. I have an extremely touchy stomach and can barely tolerate bell peppers and the occassional banana pepper in the homemade mango salsa. My husband and son would probably love them though as they eat hotsauce almost straight from the bottle some days (lol). BL raincrone wrote: >By the way, any fellow hardcore hot-pepper-eaters here? I mean, real >habanero-heads? My brother, something of a chilehead himself, laughingly > >describes my capsaicin tolerance as " unholy " , and while that's an >exaggeration, I do have some recipes for things that'll drain sinuses, >break folks out in a sweat and make their tastebuds get up and >dance the funky chicken. > >But I only post 'em where there are like-minded crazies, so please >speak up if interested. :-) > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 27, 2004 Report Share Posted June 27, 2004 > My husband and son would probably love them though as they eat > hotsauce almost straight from the bottle some days (lol). In my boozing days I used to do shots of various hot sauces on bar bets. Never lost one, I'm happy to say, though I did turn one really suicidal one (Dave's Insanity Sauce) down. :-) I still do it sometimes in Vietnamese restaurants just to convince them I really do want my food hot. I don't know the Vietnamese for " I'm honestly not a wuss just because I'm American--please make it as hot as YOU eat it. Yes, I do know how hot that is and, no, I won't die or sue you. " But drinking a big glug or two of sriracha sauce and then smiling calmly does get their attention, and usually their cooperation. Besides, it helps middle-aged arthritis. Rain @@@@ \\\\\\ ______________ The best thing to hit the Internet in years - Juno SpeedBand! Surf the Web up to FIVE TIMES FASTER! Only $14.95/ month - visit www.juno.com to sign up today! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 27, 2004 Report Share Posted June 27, 2004 That reminds me of an Indian comedy show I saw the other day on British TV. A group of young Indians going out for dinner ( " Let's eat Brit tonight " ) and asking the waiter: " What is the blandest thing you have on the menue? " Gabriella , raincrone@j... wrote: > I still do it sometimes in Vietnamese restaurants just to convince > them I really do want my food hot. I don't know the Vietnamese > for " I'm honestly not a wuss just because I'm American--please make > it as hot as YOU eat it. Yes, I do know how hot that is and, no, > I won't die or sue you. " But drinking a big glug or two of > sriracha sauce and then smiling calmly does get their attention, > and usually their cooperation. Quote Link to comment Share on other sites More sharing options...
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