Are you sure? Phal is a favourite of mine...
Chile/Chili/Chilli peppers
- Thread starter karadekoolaid
- Start date
I use chili peppers if the recipe calls for it. I’m not one who automatically thinks, “Oh, I should double that, yeah!” nor do I think, “Uh-oh, I better halve the amount.” - I use the prescribed about, and as much as possible, the specific pepper type that’s called for, though I’ll definitely substitute in a pinch.
I have a reasonable tolerance for spicy food, but I certainly wouldn’t describe myself as a “chili head” - MrsT says she doesn’t like spicy food, but whenever it’s available, she eats it and says something like, “I don’t like spicy food, but this is good…but I still don’t like spicy food!”
I have a reasonable tolerance for spicy food, but I certainly wouldn’t describe myself as a “chili head” - MrsT says she doesn’t like spicy food, but whenever it’s available, she eats it and says something like, “I don’t like spicy food, but this is good…but I still don’t like spicy food!”
Barriehie
Senior Member
I've been eating chilli's forever and know what they taste like so I'll usually, if I don't have what's called for, go with what will work. My family thinks ketchup is spicy so whatever I fix is on me.
I've never wittingly eaten a phaal, so you win.
To be honest, I like it hot, but not incendiary. Probably the hottest thing I ever ate was a mirchi paneer, in Masala Zone, Covent Garden. Really fierce.
badjak
Veteran
Hottest was probably in Phuket, where I may have tried a bit too hard to explain I didn't want the touristy toned down stuff.
I didn't think they understood, but they did
It was very good, but I did need extra rice, beer, prawn crackers etc
I didn't think they understood, but they did
It was very good, but I did need extra rice, beer, prawn crackers etc
Flavourgirl
Member
My favorite chocolate is from Venezuela - El Rey. I always have some El Rey dark chocolate in the house
Barriehie
Senior Member
I just read that phaal is the hottest curry on the planet??? I'm out.
El Rey is very good. They use different varieties of cacao, from different parts of Venezuela, and make what's called "bean to bar". It tastes of real chocolate, not the crappy, over-sweetened muck that comes out of Nestlé, Mondelez, Hershey's, etc.
badjak
Veteran
Occasionally I buy cooking chocolate, and part gets used for cooking, part gets eaten as is 
Not an authentic Indian curry; rather, a macho-man curry invented in Bangladeshi curry houses in Birmingham, UK!
Barriehie
Senior Member
That's what I read. I'm still out!
Barriehie
Senior Member
My new air fryer has a dehydrate function and since I won't be getting my molcajete for about a month, maybe, I decided to dry out my Thai green chili's a bit to stave off molding. I did them for two hours. First hour at 160°F/70°C and the next one at 180°F/82°C.
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I'd have done that with red chiles. The green ones go into a plastic bag and into the freezer. That way I can dig a few out, chop them up and they're still "fresh"tasting.
Barriehie
Senior Member
I'm not sure if a stamp could fit in my freezer right now...
badjak
Veteran
I just leave the chili's that I can't use straight away on the counter.
They will dry "automatically" most of the year.
But rainy season now, so I build a drying rack and am going to use a little fan at night
They will dry "automatically" most of the year.
But rainy season now, so I build a drying rack and am going to use a little fan at night