CPC
Gold Member
- Joined
- Jun 12, 2010
- Messages
- 487
I'm lucky enough to have a Ghost Chili plant (Bhut Jolokia) in my garden. A friend bought it for me and I haven't had it long. I'd never cooked with them... until now.
For those that don't know about this little gem, here's some info:
http://en.wikipedia.org/wiki/Bhut_Jolokia_chili_pepper
http://www.youtube.com/watch?v=1tRq8ExAHzk
I didn't know what to cook them with. I decided an Indian Vindaloo style curry would probably be best. I figured I'd only need one chili for the dish. Here I am picking one of the fruit. I'm not actually touching the chili (for fear of death). I used plastic to protect my hands and a pair of scissors to remove it from the plant:
Once picked, I cut the chili in half and removed the seeds. With regular chili's, I would leave the seeds in and finely chop it, but I was fearful of making the curry too hot. I'm using a Busse MUK to slice the chili as I figured infi was the only steel that would not melt upon contact with the thing
. You can see I'm still using plastic to avoid any direct contact with it.
On a side note, I put a 25 degree edge (per side) on that MUK this morning. We'll see how it performs with the new geometry.
I prepared the rest of the curry and got it simmering nicely. I only added the Ghost Chili halves once the curry was pretty much complete. Again I was fearful that if I added it at an early stage to fry up with onions etc I'd make the dish too hot.
The curry simmered away for a couple of hours and I had intended to remove the two halves of the chili before serving. Unfortunately they had dissolved into the dish before I could take them out. I let my other half believe I'd taken them out before serving, otherwise she would not have tried it.
I served it on rice with the usual trimmings of mango chutney, yogurt, cucumber, banana, papadums and naan bread. The Corona helped wash it down. To my surprise it was quite edible. Hot, but edible.
Anyone else cooked with these things? What do you use them in.
Chris.
For those that don't know about this little gem, here's some info:
http://en.wikipedia.org/wiki/Bhut_Jolokia_chili_pepper
http://www.youtube.com/watch?v=1tRq8ExAHzk
I didn't know what to cook them with. I decided an Indian Vindaloo style curry would probably be best. I figured I'd only need one chili for the dish. Here I am picking one of the fruit. I'm not actually touching the chili (for fear of death). I used plastic to protect my hands and a pair of scissors to remove it from the plant:
Once picked, I cut the chili in half and removed the seeds. With regular chili's, I would leave the seeds in and finely chop it, but I was fearful of making the curry too hot. I'm using a Busse MUK to slice the chili as I figured infi was the only steel that would not melt upon contact with the thing
. You can see I'm still using plastic to avoid any direct contact with it.
On a side note, I put a 25 degree edge (per side) on that MUK this morning. We'll see how it performs with the new geometry.
I prepared the rest of the curry and got it simmering nicely. I only added the Ghost Chili halves once the curry was pretty much complete. Again I was fearful that if I added it at an early stage to fry up with onions etc I'd make the dish too hot.
The curry simmered away for a couple of hours and I had intended to remove the two halves of the chili before serving. Unfortunately they had dissolved into the dish before I could take them out. I let my other half believe I'd taken them out before serving, otherwise she would not have tried it.
I served it on rice with the usual trimmings of mango chutney, yogurt, cucumber, banana, papadums and naan bread. The Corona helped wash it down. To my surprise it was quite edible. Hot, but edible.
Anyone else cooked with these things? What do you use them in.
Chris.
s nuts.
