The Food Thread

[TAFKAC]

Funnily enough, on Saturday Kitchen this week they showed you how to make Choux pastry. I think they even used it for Eclairs. Could be on the BBC site.

[Mr Posh]

Whats an american biscuit? It just looks like a big scone.

 

I take it you were also watching Man Vs. Food

[Richie Freebird]

I take it you were also watching Man Vs. Food

 

Has that been on today? I fancied watching it earlier but couldn't see any of it on the planner.

[deathrey]

Funnily enough, on Saturday Kitchen this week they showed you how to make Choux pastry. I think they even used it for Eclairs. Could be on the BBC site.

 

Thank you! I'll see if its on I-player!

[ajmcstyles]

Whats an american biscuit? It just looks like a big scone.

 

I take it you were also watching Man Vs. Food

yes...

 

Has anyone got a good recipe for a good chilli dog BUT with NO SPICE (cant handle the mildest of spices)

[Dead Mike]

Without being pedantic can that still be classed as chilli?

[Richie Freebird]

Without being pedantic can that still be classed as chilli?

 

I thought that, but it would have looked a bit more concerning if he

[FLips]

So basically he wants a hot dog with mince on it?

[Richie Freebird]

So basically he wants a hot dog with mince on it?

 

By the sounds of it that

[SiMania]

I've had satan's ashes before, I made a prawn curry with it and it was probably the hottest curry I've had. Ghost sauce is a bit too hot for me, I like to put a lot of hot sauce on chicken or chips but with any of Dave's hot sauces you can't really do that. Encona is a good one for piling onto food.

[Richie Freebird]

I've had satan's ashes before, I made a prawn curry with it and it was probably the hottest curry I've had. Ghost sauce is a bit too hot for me, I like to put a lot of hot sauce on chicken or chips but with any of Dave's hot sauces you can't really do that. Encona is a good one for piling onto food.

 

Yeah, I use a lot of Encona in my Super Noodle delicacies. I thought it was reasonably hot at first but now I use it like tomato sauce!

 

The Ghost Sauce is really hot; you literally need about 3 drops of the stuff to turn whatever you

[SiMania]

That's how I use the insanity sauce, a few drops into a chilli if I've run out of fresh ones. I've tried loads of regular hot sauces but keep going back to encona as I've not found one I really like, most are usually too sweet. I found a nice one in Aldi but they don't seem to stock it any more - http://www.dilita.co.uk/Peri%20Peri%20sauces.html

[Thunderplex]

Without being pedantic can that still be classed as chilli?

 

I'd say so. I do one for us using very little hot spice, just making the flavour up with cumin, paprika and chipolte (low heat max flavour)

[ajmcstyles]

Without being pedantic can that still be classed as chilli?

 

I'd say so. I do one for us using very little hot spice, just making the flavour up with cumin, paprika and chipolte (low heat max flavour)

I guess I could cope with the lowest of heats, but my body doesn't agree with spicy food. I don't even like curry, not even the mildest of curries.

[patiirc]

Without being pedantic can that still be classed as chilli?

 

I'd say so. I do one for us using very little hot spice, just making the flavour up with cumin, paprika and chipolte (low heat max flavour)

I guess I could cope with the lowest of heats, but my body doesn't agree with spicy food. I don't even like curry, not even the mildest of curries.

 

 

Go for a smoky Chilli. Smoky Paprika, Cinnamon, Cumin and some Worcester Sauce for some pep. Either that or it is just mince, onions and tomatoes