Calling all chilli cooking specialists...

[Andrew_Culture]

Having met the guy who runs the company I get the impression that they're not too savvy about things like that. I love their sauces so will continue buying them despite their choice of font.

As it should be, or I'd have to get a real job

 

[Jody]

Some of my last years produce ranging from hot lemon powder to Scotch bonnet, orange habanero and fatalii powder.

 

[ColinJ]

Pendant?

I think it is an invitation for pedants to point out that it should be pedants!

 

[raleighnut]

I think it is an invitation for pedants to point out that it should be pedants!

There was the brief appearance of a pendant earlier ..............................just to put you out of your confusion
a big boy dunnit then ran away. or it may have summat to do with Smeggars.

 

[SpokeyDokey]

Fry Onions, Garlic, Carrots, Peppers & Celery (optional) with cumin, salt and pepper until soft. Set aside.
Fry Mince until brown, add chilli power (1 1/2 teaspoons), 1/2 a paprika until its a satisfying orange colour
Add fresh chillis or chilli flakes
Add veg back in and 2 x tinned tomatoes
1 x kidney beans in chilli sauce
1 x chick peas
1 x baked beans (Branston obvs)
1 x desert spoon brown sugar.
Let fester for as long as possible (a week is good).
Eat.

No, no, no - wrong beans! Always Branston - plus they are currently 1p cheaper for a 4-pack than Heinz at Morries. We are taking austerity seriously here.

 

[ColinJ]

I hope it was not the kind of 'pendant' that I saw on one early-hours visit to the forum. A photograph of one very large forum 'member' ...

 

[rich p]

You've got a good point there

Pah

 

[SpokeyDokey]

Looks lovely but how many brain cells does it leave you with the next morning?

I guess, in part, it depends on the starting number.

 

[Fab Foodie]

Pendant?

Hoisted by his own pentard ....

 

[ColinJ]

Talking of typos, I've just seen this on Twitter......

View attachment 76998

I've always trusted in dog..........woof
@rich p (yet again )

Oh, I didn't notice that - I was distracted by the representation of Pinellas County ... The sunset looks like pubes, and the county map looks like a penis with a pendulous scrotum below it.

(Or is it just my mind ...? )

 

[rich p]

Talking of typos, I've just seen this on Twitter......

View attachment 76998

I've always trusted in dog..........woof


Sorry to hijack your thread @rich p (yet again )

Feel free!
Nobody, bar one, attempted to answer the original question anyway!

 

[raleighnut]

I've noticed that different recipes 'demand' that one uses chopped fresh chillies (seeds included or not), chilli flakes, crumbled bird's-eye chillies, chilli powder plus a few more choices too.

Is it really possible to tell which one has been used in the final epicurean delight?

YES easily.
Unless some numpty has 'larded' that much in that your taste buds are fried (ref to Dave Lister for example)

 

[rich p]

[QUOTE 3478843, member: 259"]See post #2, el nobbre. [/QUOTE]
You may have been the 'bar one', though Mort!

p.s. You weren't!

 

[hoopdriver]

I lived for a while in Albuquerque back in the 70s, right on old Route 66 in fact, and learned to make chilli there. It never ceases to amaze me the way people in Britain and Australia make chilli or imagine it to be. I have never once had anything like a genuine chilli outside of America. It is not meant to be an elaborate curry like stew, let alone seeved over rice, but a very simple dish of beans, chillis, tomatoes and a few spices, ground meat if you're making chilli con carne. I like to add chopped onion.

Serve in a bowl with saltine crackers broken over the top and a splash of vinegar.

Good old fashioned truckstop chilli as served on Route 66 in the good old days

 

[rich p]

Feel free!
Nobody, bar one, attempted to answer the original question anyway!

I lived for a while in Albuquerque back in the 70s, right on old Route 66 in fact, and learned to make chilli there. It never ceases to amaze me the way people in Britain and Australia make chilli or imagine it to be. I have never once had anything like a genuine chilli outside of America. It is not meant to be an elaborate curry like stew, let alone seeved over rice, but a very simple dish of beans, chillis, tomatoes and a few spices, ground meat if you're making chilli con carne. I like to add chopped onion.

Serve in a bowl with saltine crackers broken over the top and a splash of vinegar.

Good old fashioned truckstop chilli as served on Route 66 in the good old days

I rest my case El Morte!!!!!