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Subscribe to forums RSS#1 Fri 11 May 12 3:12am
beerforyorky
- Member Occupation Retired
- From Surin, N.E. Thailand
- Member since Mon 29 Dec 08
Liquidised Chilies
My wife was making a chili paste recently and I was petrified to find her liquidising chilies. Not only that, she was using "prik kee noo" (bird chilies) which are just below habaneros on the Scoville heat unit scale. Even with the kitchen windows open, breathing normally became very difficult when she removed the lid.
Currently living where I do, chilies are a necessity in virtually all local dishes, therefore I have 'acclimatised' to the heat. However, the aroma given off by the liquidised chilies was too much.
Does anyone here use liquidised chilies for any dishes and if so, how do you cope with the aroma?
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#2 Fri 11 May 12 3:16am
beerforyorky
- Member Occupation Retired
- From Surin, N.E. Thailand
- Member since Mon 29 Dec 08
Re: Liquidised Chilies
To emphasise the importance of chilies in Thai cuisine, this is the produce of one of many stalls selling chilies in our local market (10p for a large handful).
http://freebeerforyorky.com/market_files/016.jpg
Cheers
Y
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#3 Fri 11 May 12 6:00am
christian_halfm
- Member Occupation Sometimes I would like to know myself (or like to change it).
- From Germany
- Member since Thu 17 Mar 11
Re: Liquidised Chilies
This looks really great.
Sadly, around here, it's not so easy to get chillies. So I try to grow my own, which will also not be so easy.
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#4 Fri 11 May 12 7:31am
TSR
- Member
- From Serbia
- Member since Sun 04 Apr 10
Re: Liquidised Chilies
I make a sort of sauce made from liquidised rehydrated dried chillies but have never had a problem breathing around it. Although I have to admit, it's a breeze compared to pounding dried chillies into powder in my mortar and pestle an activity for wich I use an old army surplus gasmask (that, and grating fresh horseradish). Although I have heard swimming goggles and a moistened surgical mask work just as well.
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#5 Fri 11 May 12 9:00am
Ashen
Occupation Why is the Rum always gone???!
- From out to lunch
- Member since Sat 07 Jan 06
Re: Liquidised Chilies
It can get a bit intense in my kitchenwhen I am making my smoked habanero sauce. I usually have the windows open and a fan on to try and keep things somewhat under control. Small batches with breaks inbetween can help as well.
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#6 Fri 11 May 12 3:54pm
MsPablo
Occupation Just being me
- Member since Fri 28 Mar 08
Re: Liquidised Chilies
MrP makes a version of Ashen's smoked hab sauce and he makes a bhut jolokia sauce as well - both have liquidized chili peppers. I have to go into another room with the door shut and windows open when he makes his sauces. We loved the food in Thailand. They really do not shy away from making it hot-hot!
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#7 Fri 11 May 12 11:52pm
Ashen
-
Occupation Why is the Rum always gone???!
- From out to lunch
- Member since Sat 07 Jan 06
Re: Liquidised Chilies
I am going to try my hand at growing ghost peppers(jolokia) this year. Flavourwise I still love scotch bonnets and habaneros the best but I can't resist growing some ghost peppers . 
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#8 Sat 12 May 12 4:20am
beerforyorky
- Member Occupation Retired
- From Surin, N.E. Thailand
- Member since Mon 29 Dec 08
Re: Liquidised Chilies
MsPablo wrote:
We loved the food in Thailand. They really do not shy away from making it hot-hot!
You may like to try my wife's special Tom Yam.
http://freebeerforyorky.com/Tomyam.html
Cheers
Y
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#9 Wed 16 May 12 11:52pm
MsPablo
-
Occupation Just being me
- Member since Fri 28 Mar 08
Re: Liquidised Chilies
Thanks! Cute wife!
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#10 Fri 01 Jun 12 9:34am
beerforyorky
- Member Occupation Retired
- From Surin, N.E. Thailand
- Member since Mon 29 Dec 08
Re: Liquidised Chilies
Sorry, I just realised what you meant. The girls on the site are from our village. None of them is my wife.
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