Clan [+35] Forum - Counterstrike for voksne

Clan [+35] Forum

Alle fora

Lidt af hvert

Eat at Joe's

Chilli, in general.

Note: Du skal være tilmeldt for at skrive indlæg.
Tilmeld dig her. Tilmelding er gratis!

Skærmstørrelse:

Brugernavn:

Kodeord:

Format Mode:

Format:

Tekst:

* HTML er slået FRA
* Forum-koder er slået TIL

Smilies

[quote][i]Oprindeligt skrevet af [+35]Shotgun Joe[/i]
[br][img]http://www.estradausa.com/chili.jpg[/img]

As many of my cooking involves chili, you better know a little about it. Chili is not just chili! As far as I know, there at more different types than I care to know about. I will here just present you for some of the more common types and how hot you can expect them to be. When we talk about chili, we use the "Scoville" scalar. Some chili are mild, some are extremely hot, take a look:

Scoville: 
0-5,000 Mild 
5.000-20.000 Medium 
20.000-70.000 Hot 
70.000-300.000 Extremely Hot 
 
Taste in Scoville heat units:
 
[img]http://www.highwayhotsauce.com/images/habanero.gif[/img]Habanero 200.000-300.000 
[img]http://www.hothothot.com/images/chili/tobasco.jpg[/img]Red Amazon 75.000 
Pequin 75.000 
Chiltecepin 70.000-75.000 
Tabasco 30.000-50.000 
Cayenne 35.000 
Arbol 25.000 
Japone 25.000 
Smoked Jalapeño (Chipotle) 10.000 
Serrano 7.000-25.000 
Puya 5.000 
[img]http://www.hothothot.com/images/chili/guajillo.gif[/img]Guajillo 5.000 
[img]http://www.hothothot.com/images/chili/jalapeno.jpg[/img]Jalepeno 3.500-4.500 
Poblano 2.500-3.000 
Pasilla 2.500 
TAM Mild Jalapeño-1 1.000-1.500 
Anaheim 1.000-1.400 
New Mexican 1.000 
Ancho 1.000 
Bellpeber 0

The main problem about chili, is dozing it. Even into just one type of chili, the difference in heat can be very large. There for I use to make source. Source is easy to control and has a predicted heat. Another catch is, that chili must stay in what ever you are making for quite some time, to gain the full taste. In other words: The dish you found ok yesterday when you made it, can be more than too hot today, simply because the chili takes a lot of time to develop the full taste.

In my humble opinion, a dish shout never be hotter than you can still taste the food and the rest of the ingredients. Exactly how hot you want it, that’s up to you. But take my advice: Don’t ever make it hotter than you really like. On the other hand, once you turned on chili, it can be almost impossible not to try something just a bit more hot than last time.

Chili contains a "poison" called: capsaicin.
It's a nerve poison, which does nothing, but coursing PAIN!
It is as well very additive. When you body get exposed to capsaicin, it reacts by producing: "Endorphin" (the body’s own morphine).
Chili is as addictive as gambling (guess you know what that means).
 Besides the capsaicin, chili contains a number of other substances; most of them just give the chili taste.

Happy hot cooking [;)][8D]
[/quote]

Marker for at inkludere din signatur i teksten.
Check here to subscribe to this topic.

E M N E VISNING
[+35]Shotgun Joe	Posted - 20 Sep 2002 : 10:58:12 As many of my cooking involves chili, you better know a little about it. Chili is not just chili! As far as I know, there at more different types than I care to know about. I will here just present you for some of the more common types and how hot you can expect them to be. When we talk about chili, we use the "Scoville" scalar. Some chili are mild, some are extremely hot, take a look: Scoville: 0-5,000 Mild 5.000-20.000 Medium 20.000-70.000 Hot 70.000-300.000 Extremely Hot Taste in Scoville heat units: Habanero 200.000-300.000 Red Amazon 75.000 Pequin 75.000 Chiltecepin 70.000-75.000 Tabasco 30.000-50.000 Cayenne 35.000 Arbol 25.000 Japone 25.000 Smoked Jalapeño (Chipotle) 10.000 Serrano 7.000-25.000 Puya 5.000 Guajillo 5.000 Jalepeno 3.500-4.500 Poblano 2.500-3.000 Pasilla 2.500 TAM Mild Jalapeño-1 1.000-1.500 Anaheim 1.000-1.400 New Mexican 1.000 Ancho 1.000 Bellpeber 0 The main problem about chili, is dozing it. Even into just one type of chili, the difference in heat can be very large. There for I use to make source. Source is easy to control and has a predicted heat. Another catch is, that chili must stay in what ever you are making for quite some time, to gain the full taste. In other words: The dish you found ok yesterday when you made it, can be more than too hot today, simply because the chili takes a lot of time to develop the full taste. In my humble opinion, a dish shout never be hotter than you can still taste the food and the rest of the ingredients. Exactly how hot you want it, that’s up to you. But take my advice: Don’t ever make it hotter than you really like. On the other hand, once you turned on chili, it can be almost impossible not to try something just a bit more hot than last time. Chili contains a "poison" called: capsaicin. It's a nerve poison, which does nothing, but coursing PAIN! It is as well very additive. When you body get exposed to capsaicin, it reacts by producing: "Endorphin" (the body’s own morphine). Chili is as addictive as gambling (guess you know what that means). Besides the capsaicin, chili contains a number of other substances; most of them just give the chili taste. Happy hot cooking
4 N Y E S T E I N D L Æ G (Nyeste først)
[+35]KillerBee	Skrevet - 03 Oct 2003 : 22:29:26 quote: Originally posted by [+35]Tactical Joe[Wa] Forresten er der en sjov ting med "piri piri" chili. Det er en art som er blevet fremelsket i Indien. Ordet "piri", betyder på Indisk: pebber Hvilket forklare hvorfor deres chilier har fået navnet to gange ;-) Det er jo fordi det er en stærk peber! I afrika hærger en stikflueart der fremkalder "sovesyge". Fluen hedder på afrikansk: Tze Tze. En flue hedder Tze, men denne flue er farlig og skal altså gentages og hedder så Tze tze...altså flue flue. Det sjove begynder for alvor da englænderne ankom til afrika og lærte denne flue at kende. På engelsk fik den navnet: Tze tze flie...altså: Flue flue flue! ...og så var det lige molboen kom hjem til vennerne og sagde: Har I hørt om den dér farlige afrikanske Tze tze flie flue? ROFL!
[+35]Shotgun Joe	Skrevet - 03 Oct 2003 : 20:35:13 Scoville skalaen er kun vejledene ! Den er baseret på koncentration af capsicin. Hvordan den enkelte chili smager, kommer selvfølgelig meget an på den vækstbetingelser. Jeg har smagt habaneros, som ikke var meget stærkere end Jalapeño osv. osv. Personlig sværger jeg til nogle piri piri fra Malawi, som jeg bruger til at lave min berømte og berygtede AWP sovs af. Den er en smule bitter i smagen, men rigtig dejlig stærk ! Netop det med smagen 6, så kræver det nok en del tilvænning at kunne smage andet end ens tunge brænde. Men, chili kan smage lige så forskellig som jordbær og kartofler. For mig er det en afvejning af: 1. jeg vil gerne ha' en chili som VIRKELIG er stærk ! 2. må den også gerne smage af noget i sig selv. Hvis man fjerne frøene af alm. grønne chili, kan man lave en meget lækker pasta, med massere af frisk smag af frugtkødet ! Forresten er der en sjov ting med "piri piri" chili. Det er en art som er blevet fremelsket i Indien. Ordet "piri", betyder på Indisk: pebber Hvilket forklare hvorfor deres chilier har fået navnet to gange ;-)
[+35]6-PACK	Skrevet - 03 Oct 2003 : 16:55:39 Kan vi ikke blive enige om at det er uvæsentligt da vi med garanti ikke kan smage forskel da det med sikkerhed har ødelagt vores smagsløg efter første smagsprøve
Heimdall	Skrevet - 03 Oct 2003 : 11:49:33 Lige en kommentar, du skriver at habanero er 300.000 på Scoville heat units, hvis man tager den type habanero som hedder Red Savina, så er der målt op til 577.000 Men korrekt så er den normale (Scotch Bonnet) på 300.000

Clan [+35] Forum

Tilpasset ældre læsere - vist på [:)] 0.16 sek.

Snitz Forums 2000