Tony Lockhart
Avoiding Stress, at Every Opportunity
always been poor like everything else they make.
Our fav of the moment is Geeta's
We have been buying Geeta’s for a while now, but twenty years ago Patak’s really floated my boat.
always been poor like everything else they make.
Our fav of the moment is Geeta's
Got around three dozen chilli plants in the greenhouse. Mostly Cayenne, but there’s a Scotch Bonnet coming along nicely. One of our favourites is Piement(o) de Padron, which you dry fry until they soften and the skins blister, throw on some sea-salt and just eat as “Tapas”. Mostly mild but flavoursome, with the added frisson of “Russian Roulette” in getting the blistering hot one!
always been poor like everything else they make.
Our fav of the moment is Geeta's
The French eat very few chillies. Even after their Vietnam colonial experience they aren't into them. You might expect them to pop up in Moroccan food, it seems not.
Geeta’s pickles are great.always been poor like everything else they make.
Our fav of the moment is Geeta's
Got a recipe?It's worth trying home made lime pickle, we sometimes do a low salt version, don't keep it too long.
I bet the low salt version is good, but as you say it doesn't keep. It's a salt pickle, so the salt is essential. Salt/acid/sugar are your friends, but leave one out and the others have to be raised or your preserve won't keep.Daughter lives in France and the first thing she asks for when back here is a decent curry.
Love chillies but not the Scorch Bonnet flavour, we use plenty of fresh, mainly from supermarkets.
One of my favourite smells is when you open a fresh bag of chillies.
Very tasty Rajah extra hot chilli powder on the go at the moment.
It's worth trying home made lime pickle, we sometimes do a low salt version, don't keep it too long.
Had a bottle of this in the old medicine / travelling show cabinet for a few years now.
Not sure if it's a good idea to try it.
No, it vdoesnt improve with age. The flavour may fade over time as components oxidise. I'm not sure if capsaicin fades, not much in a sealed bottle stored in the dark. Oils and fats may oxidize (eau de wet cardboard) or hydrolyse (baby vomit odours) but there won't be any fat in there. Go for it.Yeah but. It's 10 - 15 years ago we did the Oregon Trail sojourn thing. Does it age like fine wine or whiskey?
To be sure it would make one hell of a party piece drinking competition.
Err. You first!