That photo is looking more like a scorp. 😉
A bhut’s head is slow, almost like a lushuous build. A trinidad scorp kicks in much harder/quicker/viciously then burns out.
Fresh chillis have a variety of tastes, and far far better than store bought.
I remember one chilli officinado too two Dorset nagas home I had grown. His initial comment was - it was like cooking with teargas. The heat was “Biblical” closely followed by “Got any more?”.
I like good heat. Flavour is everything and having the right heat works wonders.
You can blend small amounts of chilli with tomatoes and freeze for sauces. Super hots I prefer to freeze the fruit and then use small amounts in dishes.
Trinidad Scorp is as hot as I will go, not because I can’t take hotter but I like the fresh flavours in dishes without not being able to finish the dish.
Next time you BBQ for “spicy chicken wings” you can reply “challenge accepted”. However I prefer to dip or add in rather than make a massive batch.
Trinidad Scorp is as hot as I will go, not because I can’t take hotter but I like the fresh flavours in dishes without not being able to finish the dish.
Next time you BBQ for “spicy chicken wings” you can reply “challenge accepted”. However I prefer to dip or add in rather than make a massive batch.
Cooked another loaf of banana bread last night, because the last one is almost gone and the bananas needed to be used immediately. It came out great as usual, and this time I added a few walnuts into the mixture.
Cal, Google shows lots of hits for "right angle spoon" and also for "offset spoon" ... do those images look like they would do the thing you need done?
Also see this website displaying 61 types of spoons
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Also see this website displaying 61 types of spoons
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Hi Mark,
Thanks for that.
I have looked far and wide under every name I can imagine and cannot find what I am looking for. The original manu, Imperial, doesn’t make them anymore and while I found one online that might work quite well, the darn things are $27 a piece. I already have the round ones but these sideways ones really are the best for soup. I live in a colder area, so soup is on the menu a lot and I have only one of those spoons.
Thanks for that.
I have looked far and wide under every name I can imagine and cannot find what I am looking for. The original manu, Imperial, doesn’t make them anymore and while I found one online that might work quite well, the darn things are $27 a piece. I already have the round ones but these sideways ones really are the best for soup. I live in a colder area, so soup is on the menu a lot and I have only one of those spoons.
They blew it on the first one! The absinthe spoon is perforated like that, not to create eddy currents when stirring, nor is it for dunking sugar cubes. You put the soon across the glass, place a sugar cube on the spoon, and pour water over the sugar into the absinthe. Didn't they consult a Picasso painting before writing that? 🙂
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How about this?
Place 1.5 oz absinthe in the glass. Moisten a sugar cube with some extra absinthe. Place the sugar cube on the spoon and light it on fire till it bubbles and begins to caramelize and drip into the glass. Use 5 oz water to rinse the caramel into the glass and extinguish the fire. Use the spoon in case the fire was not fully out. Enjoy.
Place 1.5 oz absinthe in the glass. Moisten a sugar cube with some extra absinthe. Place the sugar cube on the spoon and light it on fire till it bubbles and begins to caramelize and drip into the glass. Use 5 oz water to rinse the caramel into the glass and extinguish the fire. Use the spoon in case the fire was not fully out. Enjoy.
I believe what you've taken a picture of could be perhaps a gravy or sauce ladle.
Just some kind of "Ladle" y'know, only a tiny one.
Edit:
Found some nice ones for ya.
https://www.amazon.com/Mud-Pie-Than...=1630503552&s=kitchen&sr=1-22&ts_id=367289011
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We finished my mother in laws lemon pickle last night and I'm getting withdrawl symptoms already. Time to man up and work out how to make it. Quick check of recipes suggests its a fermentation job so I 'shouldn't' be able to mess it up too badly (famous last words).
Lemon pickles sound interesting Bill, care to elaborate?
We planted two Meyers lemon trees a couple years ago and they should start producing in a couple more. Picking olives today to brine, they were planted the same time but were more mature…..I’ll post some pics later. Should get about a quart or so on this first harvest, would have had twice the amount but took that long to get nets over them after figuring out cardinals really like them!
We planted two Meyers lemon trees a couple years ago and they should start producing in a couple more. Picking olives today to brine, they were planted the same time but were more mature…..I’ll post some pics later. Should get about a quart or so on this first harvest, would have had twice the amount but took that long to get nets over them after figuring out cardinals really like them!
Ah yes lemon pickle or as grandma used to call it, preserved lemons. Wonderful treat. The making is easy just be careful to control the size of the batch or you won't know what to do with it all unless you have room to can and store.
If you don't really like a lot of salt, make sure you add a starter along with the extra juice to build the colony faster. A bit of sugar helps also. If the whole process scares you, use a fermenting jar in do it in a brine. Cardamom and chili are really good additives. Oil is optional but it will make it last longer.
If you don't really like a lot of salt, make sure you add a starter along with the extra juice to build the colony faster. A bit of sugar helps also. If the whole process scares you, use a fermenting jar in do it in a brine. Cardamom and chili are really good additives. Oil is optional but it will make it last longer.
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All I can tell you at the moment is that Ma's* lemon pickle is simply the best. Ends up brown but amazingly tasty and way better than shop lime pickle which was my reference. Her mango pickle less so as she chops hole mangos stone and all into those which makes it a bit of a pain.
*I'm still learning the Indian honorific system, but the Matriarch is 'Ma'.
Well a quart was wishful thinking! Ended up with three cups…..I’m happy I got any to tell the truth.
The nursery I bought them from said they don’t really come into their own until year five (seems like a common theme among fruit trees)
Picking them as they go from green to yellow with some black was supposed to be ideal for brining…….now to read up on how to brine them! 😛
On other fronts…..muscadine grapes took off well for just being planted this spring.
Also looks like I’ll be able to harvest some turmeric (plant in pot with purple flowers) after third year growing.
Edit…. Olives are Arbequina variety in case you wondered
