The Bhut Jolokia Chocolate is quite sweet and fruity, tastes like those long, large, red peppers which you use for salads and such, "Spitzpaprika" in German. Of course, the distinction between Spitzpaprika and Bhut Jolokia is the brutal spiciness of the latter.
Its really fine to spice up a lasagna, for example.
Normally I put them into the freezer directly from the plant. Before use, just throw into a small pot with warm water and prepare just like a fresh one. Two things should never be forgotten: nitrile gloves and protective goggles.
Regards,
Rundmaus
Its really fine to spice up a lasagna, for example.
Normally I put them into the freezer directly from the plant. Before use, just throw into a small pot with warm water and prepare just like a fresh one. Two things should never be forgotten: nitrile gloves and protective goggles.
Regards,
Rundmaus
Haha, yes, the fish tacos are the most missed of all the SD eats (I'm not above the orange cheese fare if it's well done, though).
I was more surprised that people don't know that much of what we call ethnic foods in the US (I don't know if that's universal) are very modified forms of the real deal. But it's a fair point.
I was more surprised that people don't know that much of what we call ethnic foods in the US (I don't know if that's universal) are very modified forms of the real deal. But it's a fair point.
Maybe a bit of confusion. I was just criticising the use of industrial cheese in general, the fish tacos are usually without real or fake cheese.
There's a local Indian/Pakistani restaurant here in CLE which marinates lamb chops in this manner. It's their best selling meat dish. I've heard them called "lamb-sicles".
Ah! love Indian food as well
, but it's a bit difficult to cook at home, time consuming.