Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: 976bar on January 16, 2014, 09:00 PM
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My son in law came home with a bottle of this tonight and asked me to try it, I thought why not.....
He dipped the end of a cocktail stick into the bottle and gave it to me with the tiniest drop on the end....
WOW :o :o :o :o :o :'( :'( :'(
My mouth went numb and my throat caught fire!!!!!
This stuff is made with 6 million scoville....... Pepper Extract
I believe he got it from Amazon who apparantly had a chilli challenge.
Dave (Curryhell) not sure if you have heard of this stuff, but I think it will cure you're addiction for hot curries ;D
(http://www.curry-recipes.co.uk/imagehost/pics/97b788feba46f5959f58f7e2eff87667.jpg) (http://www.curry-recipes.co.uk/imagehost/#97b788feba46f5959f58f7e2eff87667.jpg)
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;D ;D ;D
You really should have known better Bob :-\ . In future just try the residue on the cocktail stick ::) There are a host of very hot bottled extracts on the market now days, ranging from rocket fuel to napalm to bottled lava. Bengali Bob uses one in his Naga Viper phall.
Whilst i have to agree they add heat to a dish, some of them can also taint the flavour. You're probably thinking........... but what the **** can you possibly taste anyway in a very hot dish. Only chilli heads can explain that one :D
Whilst I have three such additives in the fridge, I never use them with any regularity. I prefer my hot dishes to have derived their heat from natural ingredients commonly found in the BIR kitchen. Although i've a sneaking suspicion that some BIR's have a bottle of something to sort out Mr Macho on a Friday night after a few too many stellas ;D But should anybody request i cook a curry so hot they can't eat it all, rest assured the little bottles will come into to play and will win the day ;)
I think they just ruin a really good hot tasty curry where the flavour is impossible to taste due to the extreme heat imparted by the extract. Just my opinion though :)
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;D ;D ;D
You really should have known better Bob :-\ . In future just try the residue on the cocktail stick ::) There are a host of very hot bottled extracts on the market now days, ranging from rocket fuel to napalm to bottled lava. Bengali Bob uses one in his Naga Viper phall.
Whilst i have to agree they add heat to a dish, some of them can also taint the flavour. You're probably thinking........... but what the **** can you possibly taste anyway in a very hot dish. Only chilli heads can explain that one :D
Whilst I have three such additives in the fridge, I never use them with any regularity. I prefer my hot dishes to have derived their heat from natural ingredients commonly found in the BIR kitchen. Although i've a sneaking suspicion that some BIR's have a bottle of something to sort out Mr Macho on a Friday night after a few too many stellas ;D But should anybody request i cook a curry so hot they can't eat it all, rest assured the little bottles will come into to play and will win the day ;)
I think they just ruin a really good hot tasty curry where the flavour is impossible to taste due to the extreme heat imparted by the extract. Just my opinion though :)
I have to agree with you there Dave, bottled sauces like that normally taint the flavour of a good curry. I could not believe the strength of this sauce compared to the minutest slither I had on the end of that stick. My son in law was telling me that he had heard some US army guy was given a bet to drink half a bottle of the stuff, which he stupidly did and ended up in hospital, lucky to be alive ;D ;D