Piece of a$$ ?
Perfect pairing with Francois Cotat Sancerre Les Culs de Beaujeu.
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PoA is a very fitting translation, think tongue of a shoe.
My g/f ran into a 2014 reprint of my all-time favorite book from South Africa, even has the street adress of the printing office in Cape Town.
Good excuse for a re-read, serves as periodic maintenance in Afrikaans, this one may likely survive me instead of the other way round.
And all that for less than 15 bucks (even out of someone else's pocket), most enjoyable are the little things.
(aargh, brekkie croissant grease thumb)
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Best Thai restaurant in the universe....
In the unlikely event you find yourself in Phayao (Northern Thailand), I highly recommend the Wom-Meet restaurant, run by two old dears who make fantastic tasting central thai curries, with no chilli (you can add it if you want). Feed the whole family for less than AUD20. I pig out there when I'm in the area every few years.
business card attached:
In the unlikely event you find yourself in Phayao (Northern Thailand), I highly recommend the Wom-Meet restaurant, run by two old dears who make fantastic tasting central thai curries, with no chilli (you can add it if you want). Feed the whole family for less than AUD20. I pig out there when I'm in the area every few years.
business card attached:
> That's just... wrong.
Right as Rain to me ....
I.E........When I make chili beans , I use ancho
chili powder ( and lots of it ) which has a rich,
abundant, savory flavor . I would dare say ' spicy '
with little ' heat ' . With it I serve a jar of Vietnamese
chili garlic paste to be added ( or not ) by the
individual .
Right as Rain to me ....
I.E........When I make chili beans , I use ancho
chili powder ( and lots of it ) which has a rich,
abundant, savory flavor . I would dare say ' spicy '
with little ' heat ' . With it I serve a jar of Vietnamese
chili garlic paste to be added ( or not ) by the
individual .
Ancho and Anaheim dried peppers/powder go into most everything I cook. I use other peppers on occasion, and Jacco, you're free to take a shot of my habanero vodka whenever you like. (Adds a nice bit of pop to some mixed drinks, I've never had it straight.)
The warm, chocolate, roasted flavors never go out of style around here and are pretty universally tolerated.
The warm, chocolate, roasted flavors never go out of style around here and are pretty universally tolerated.
Those with a lot of flavor.
The Mexi-cans for example. Not exactly hot, but with very distinct taste.
Dried chili pepper is for emergencies, same for mixes as chili powder.
Bit like fresh red bell pepper and powder, fresh garlic and whatever that stuff is they put in jars, whole black peppercorns or ground pepper, etcetera etcetera.
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Which Mexican chilis are you thinking? (Regular purveyor of the local Hispanic groceries)
I appreciate where you're coming from, and, yes, starting from dried chili's is better, but I remain surprised how much toasting chili powder (not mixes) tends to revive it.
There are definitely time/places for fresh chili's, too. But at least my cooking doesn't rely on it too often.
I appreciate where you're coming from, and, yes, starting from dried chili's is better, but I remain surprised how much toasting chili powder (not mixes) tends to revive it.
There are definitely time/places for fresh chili's, too. But at least my cooking doesn't rely on it too often.
So what are the recommended Chilli varieties to grow? Time for me to order up some plug pots
Padrons. The ultimate bar snack, after deep frying and sprinkling with salt.