74 replies to this topic

[The Lost Gourmet]

Termz, on 05 December 2009 - 02:49 AM, said:

The Lost Gourmet, on 04 December 2009 - 02:35 AM, said:

termz,

Look at this bottle of sauce I made yesterday. It contains 8 Bhut Jolokia, 10 Thai Hot c hillies and 1 TSP of white Kanthari chilli powder.

If you want to see Bhut/Naga Jolokia,
Have a look at these which are in my fridge.

Ty for sharing pic of the hottest chilli. (now, I at least know what to stay away from )

Sauce must be pretty hot; what else is in the sauce ? Tomatoes and spices ? If you use this sauce for cooking purposes, I assume a very small portion is required for a dish.

termz,

Tomato you said?
Oh No,...not in a million years. It does contain a fruit but not tomato.
Yes, it is an ULTRA SAUCE.
A quarter spoon for novices will make them cry for an hour or so.
And also may have aftershocks.

TLG

[Gautam]

re: after-shokas: Pacific Ring of Fire!!

[Sekhar]

The Lost Gourmet, on 04 December 2009 - 02:35 AM, said:

It contains 8 Bhut Jolokia, 10 Thai Hot c hillies and 1 TSP of white Kanthari chilli powder.

TLG

TLG Garu, have you considered competing at the Hot Sauce Festival ?

[Termz]

I was watching the Travel Channel last night and I remembered you TLG.

There is this show called Man Vs Food, the host being Adam Richman, the guy who can eat amazing quantities of food and amazing quantity of spice. He rarely fails.

He took on the Spicy Tuna Roll Challenge at Bushido, Charleston(am not sure which state its in). There were 10 spicy tuna rolls with different levels of spice, with 10th level being the hottest.

They did not mention the scoville units, but they mentioned that level 8 sauce was made with habanero, level 9 with Green Thai chilli and level 10 with Red Thai chilli. I always thought that the Ghost chilli pepper is probably the only one hotter than the habanero. No wonder I have heard from friends that Thai food can be pretty spicy if you ask them to make it spicy; I have never tried it.

Adam Richman ate all the 10 spicy tuna rolls within around 20-25 minutes. I am amazed by this guy's eating skills.

[Gautam]

Dada,
Please get ready to sow at least a few of your Bhut Jolokias now. Remember their tardy germination and their late ripening? My thai chilis are 4 in number and already 1/2 inch and 1 month old, slowly growing away.The chilies resent being moved or transplanted too much, which is another way of saying they recover slowly from root disturbance or transpplant, inevitable in our climate. I got a shoplight for $10 at Lowe and cool white fluorescent tubelights are the simplest & best solution. Styrofoam cups and SEEDLING MIX. Do it now. They will take until February to germinate & you will have at least 2-4 early plants ready by May.

[The Lost Gourmet]

Gautam, on 01 January 2010 - 06:12 AM, said:

Dada,
Please get ready to sow at least a few of your Bhut Jolokias now. Remember their tardy germination and their late ripening? My thai chilis are 4 in number and already 1/2 inch and 1 month old, slowly growing away.The chilies resent being moved or transplanted too much, which is another way of saying they recover slowly from root disturbance or transpplant, inevitable in our climate. I got a shoplight for $10 at Lowe and cool white fluorescent tubelights are the simplest & best solution. Styrofoam cups and SEEDLING MIX. Do it now. They will take until February to germinate & you will have at least 2-4 early plants ready by May.

Gautam Da,

I might have to forego planting this year as I am leaving for India March 2nd week. Will be there for 6 weeks.
When I return, it will be too late.

Anyhow, posting my stock's photo of Nagas



NJA

[Gautam]

You could ask a local greenhouse/nursery to grow 6 plants for you! Ready when you return. Below are some that may have transplants for sale or may custom grow some from your own seed.

Local garden club or Master Gardeners c/o the Michigan State Univ. Coop. Extension Service, your local branch, will happily help you.

Michigan State University Extension
Thomas G. Coon, Director
Agriculture Hall,
Room 108
Michigan State University
East Lansing,
MI 48824-1039
Phone: 517-355-2308
Toll Free:1-888-MSUE-4MI
(1-888-678-3464)
Fax: 517-355-6473


More varieties of pepper seeds in one place for your convenience



We grow over 1,000 varieties of plants. Not all are listed on our web site. If you are looking for a specific variety and do not see it listed, please contact us.http://www.bcfarm.com/page.html?id=14

Edited by Gautam, 02 January 2010 - 11:06 AM.

[anil]

Gautam, on 02 January 2010 - 11:02 AM, said:

You could ask a local greenhouse/nursery to grow 6 plants for you! Ready when you return. Below are some that may have transplants for sale or may custom grow some from your own seed.

Dada - You are a font of invaluable advice; not just information...

[The Lost Gourmet]

anil, on 04 January 2010 - 03:51 AM, said:

Gautam, on 02 January 2010 - 11:02 AM, said:

You could ask a local greenhouse/nursery to grow 6 plants for you! Ready when you return. Below are some that may have transplants for sale or may custom grow some from your own seed.

Dada - You are a font of invaluable advice; not just information...

IMHO, It is like this,

GOD>>>>>>>>>Google>>>>>>>Gautam da.

[Gautam]

Not so. We have many groups here that are only too willing to lend a free hand to citizens needing various services. BOCES, Tompkins & other counties, for example, is analternative track for thoseunable to attendregular school. They have vocational educational classes. Among these, they growplants fora spring sale and willgladly raisea few seedlings for a nominal cost, say $6-10, as part of their curriculum. You can also sign up for free car repairs, if you qualify income-wise & can wait on a long list!!

Likewise, there is a program called Master Gardeners at the Cornell Cooperative Extension where citizens get to attend advanced plant science classes of their choosing for free,in return for performing community service such as maintaining community plantings, being on call to help solve gardening problems, help with problems similar to the ones faced by TLGji etc.

Speaking ofcommunity service, I sent out a plea, UNHEARD, ofbeing unableto negotiate the new format, where the REPLY function causes the MENU bar to obstruct any possibility of riting on my computer at least.I have to write a word, post,go to EDIT to find unobstructed space in which to write. What is the problem & has someone else been facing it too? How may I get rid of it? Thanks.

Before there was Google or GOD, there was the US Land Grants System, in which I place my trust. You may notice that the Google references followed well after the MSU references, for which I have acquaintances predating the existence of GOD, presuming the term Isvara is implied! Ishwarah praNidhAnAd vA!

Edited by Gautam, 05 January 2010 - 12:42 PM.

[anil]

The Lost Gourmet, on 04 January 2010 - 06:03 AM, said:

anil, on 04 January 2010 - 03:51 AM, said:

Gautam, on 02 January 2010 - 11:02 AM, said:

You could ask a local greenhouse/nursery to grow 6 plants for you! Ready when you return. Below are some that may have transplants for sale or may custom grow some from your own seed.

Dada - You are a font of invaluable advice; not just information...

IMHO, It is like this,

GOD>>>>>>>>>Google>>>>>>>Gautam da.

Aare Hemant bhai - if you adapt your recipes for one that can be done in a microwave (or) one convection oven, I'll make it

>>>>>BING>>>>>>Hemant-bhai

I want to eat what you concoct by the hammock in Barra de Coyuca

[anil]

MIDNIGHT SAUCE


2 shot glass soy sauce
3 table spoon sesame oil
1/2+1/2 teaspoon of white/black pepper powder
1 cloves chopped garlic
1 shot glass white vinegar
1/4 inch of ginger shredded/chopped
2 spoons of hummus (left over)
a pinch of chaat masala
a pinch of sugar
Liberal dabbing of either red wine/tequila

Mix them well, put it in sealed jar. This should last you two servings. This sauce is used with late night quick cold noodle, or leftover rice fried with chopped scallion,diced tomatoes etc. In its classic form this sauce is the mishmash of sesame sauce of cold noodles and mediterrainian salad dressing.

dressing.

[jazz]

Pesto sauce!

I love this sauce with fusili pasta. It takes not more than 10 mins to get your pasta dish ready!

Servings: 1
Garlic: 5-6 pods
Basil: a handful of leaves
Pine nuts/cashews: a fist full of pine nuts/ 5-6 cashews
cream: 1 tsbp (optional)
olive oil: 1 tsp
cheese: parmesan/cheddar-whichever is available (as much as you like!)
a little bit of water to adjust the consistency as per your liking.

Put all this in a food processor/mixer-grinder and let is form a nice aromatic sauce. Take it out in a pan and heat it over a little bi of olive oil along with the pasta, topping with more parmesan shavings. You can flambe the veggies that you add for a nice flavour.

Attached Images

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[jazz]

Mushroom cream sauce: This tastes absolutely divine with fusili, macroni or penne pasta. And exceptionally easy to make.


Ingredients:
Mushrooms: a packet consisting of 8-10 mid sized mushrooms. (70% boiled 30% raw)
Potato: This is a good substitute to cornflour to thicken the consistency of the sauce
cream: 1-2 tsbp
Rosemary: a pinch of dried rosemary(key ingredient)
salt: a pinch/as per taste
sugar: 1/2 tsp
water: as per liking, to adjust consistency. Do not make it too thin.
A dash of white wine is optional, but it adds to the flavour.

Put all this in a mixer/food processor and mix it to form a creamy sauce. Pour it in a pan on molten butter and let it simmer. Add a few pieces of sliced mushrooms and add the pasta.

Attached Images

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[Rahul Deshmukh]

Y we cant use stock in indian cooking?
off course at the end it is acting as flavor improver and nourisher to the dish.
and i have used knorr powder demi glaze. believe me it really sucks...
yesterday knorr sales guys came to my restaurant selling knorr chicken tikka mix and malai tikka mix....
i was amazed seeing it... i have taken sample (obviously because it was free sample) lets see hows it lands...