Guest guest Posted January 4, 2007 Report Share Posted January 4, 2007 Ooh must check out these links....I am the reigning neighborhood/city Queen of all that is Spicy/Hot. AmyF <shining tiara> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2007 Report Share Posted January 4, 2007 I cook Asian most of the time ... Thai specifically. Generally any recipe I find that seems interesting can be modifies in some way to add that Thai flair. Besides Thai basil (Asian Basil / Japanese Basil), lemon grass, curry, galanga, keefer lime leaves, plus Jasmine, brown, black, red and 'stickey' [sweet] rice in white and black, etc that are 'stock' items for the kitchen ... there is the pring-kee-noo. A great little chili that is twice as hot as the jalapino (spelling?) and slightly 'cooler' at an 8-9 rating based on 10 than the scotch bonnet [10] and habinero [10+] The pring-kee-noo.... The Thai to English translation is taken from what it's shape resembles ... small,narrow, arched and with a thin 'tail' ..... Pequin (Piquin) [PEE-KIN] It's name simply means small, and refers to the tiniest chiles - which are almost invariably among the hottest. Heat level is 8-9. There are many varieties, some round and some conical. Others are called Bravo, Mosquito, Pequeno, Turkey Pepper (Texas), Grove Pepper (in orange groves, Southern Florida), and Pring-kee-new (Thailand), Birds Eye, Amash, Amomo, Chilillo, Chilipiquin, Chilpaya, Chilpequin, Chiltipiquin, Del monte, Huarahuao and Tuxtla. 120 days or more from transplants, better yields the second year. Related to the wild form called Tepin/Chiltepin. Heat level 8.5. (Capsicum annuum var. glabriusculum) 50,000 SHU. Some great information on different chili... and peppers http://www.g6csy.net/chile/database.html http://en.wikipedia.org/wiki/Capsicum Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2007 Report Share Posted January 4, 2007 In a message dated 1/4/2007 5:40:21 PM Pacific Standard Time, deechun_sa_ngop writes: Recomendations ... When you dice up the prig kee noo chili .... gloves and consider glasses. I have a special pair of rubber/latex gloves in the kitchen that I use when chopping peppers or making kimchee. My Korean friend taught me that, I've been grateful to her since. At the time I had a 3 month old.....handling that Korean chili paste and then my baby would have been awful!!! I might not have thought of it. When I make horseradish from fresh roots I cover the food processor vent with a damp towel to keep the fumes down. AmyF Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2007 Report Share Posted January 4, 2007 Amy Recomendations ... When you dice up the prig kee noo chili .... gloves and consider glasses. When dicing up the Scotch Bonettes ... gloves and glasses. I use a knife and chop stick most of the time with the prik, but I am more cautious with the bonnet .... but again ... " do as i say, not as I do ???? " I avoid even using anything hotter. It is too easy to get the oil in your eyes and it can blind you. You should avoid touching even the jalopino (spelling) when dicing as the oil remains in the pours of your skin for at least a day, longer with the prig and bonett . Your hands will feel the oil's heat every time you wash. It you touuch your eye the next day .. your eye will feel the burning. - <akfral Thursday, January 04, 2007 5:28 PM Re: The Chili ... et al > Ooh must check out these links....I am the reigning neighborhood/city > Queen > of all that is Spicy/Hot. > AmyF <shining tiara> > > > Quote Link to comment Share on other sites More sharing options...
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