Archived posting to the Leica Users Group, 2006/02/08
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]My mouth is watering ... I assume you could exchange the Scotch Bonnet peppers with Habanero? Gotta spice it up to keep the kids away from you, you see. Want it all for myself. Daniel On 2/8/06, Douglas Sharp <douglas.sharp@gmx.de> wrote: > You want hot sauce? Try ENCONA sauces from the Caribbean - absolutely > deadly. :-) > even the mild ones make Tabasco seem like drinking water. > http://www.enconasauces.co.uk/flavour.asp > Rajah Green Chili Pickle isn't bad either, or Patak's Hot Lime Pickle > > Or do it yourself: take 250g of Scotch Bonnet peppers, slit them and dry > them in a slow oven, crush(don't remove the seeds) > Fry a couple of chopped spring onions with 2 cloves of garlic in > vegetable ghee, add two tablespoons of tomato puree, a tablespoon of > brown sugar > a teaspoon of dried Fenugreek(Methi) leaves - then,according to how > fruity you like it, add a little orange, mango, pineapple or apple > juice, vegetable stock or water, add the dry crushed peppers, a teaspoon > of white vinegar and simmer (reduce) until it gets thick.Try it and then > add what you think may be missing- more vinegar, more sugar, more fruit > (it won't need more peppers!!)If it's too runny, mix a little cornflour > with water and add this to thicken it. > You can make it with green or yellow chilis too > Douglas > > Daniel Ridings wrote: > > >The trouble with Sambal, usually, is you have to eat it all up as soon > >as you open it. It seems to lose its sting fairly quickly. > > > >But I'm game ... yet another reason to check out those cheap flights. > > > >How far is it from Leiden? Nijmegen? (places I could probably get work > >to send me :-) ) > >Daniel > > > > > >On 2/7/06, bruce <bruce@ralgo.nl> wrote: > > > > > >>Daniel, then you must try the various flavors of Sambal from > >>Koningsvogel, made just down the road ............... from me. > >> > >>Indonesian pastes to tickle the tongue with their > >>piquancy ................. and add subtle flavors to bland > >>food ............. like American hamburgers. > >> > >>B. > >> > >>On 7-feb-2006, at 17:30, Daniel Ridings wrote: > >> > >> > >> > >>>Any of that stuff got any spunk to it? I've yet to find a decent hot > >>>sauce. Dave's Insanity Sauce comes pretty close. > >>> > >>>Daniel > >>> > >>>On 2/5/06, SonC@aol.com <SonC@aol.com> wrote: > >>> > >>> > >>>>http://www.sonc.com/whats_on_yours.htm > >>>> > >>>> > >>>>Regards, > >>>>Sonny > >>>>http://www.sonc.com > >>>>Natchitoches, Louisiana > >>>>Oldest continuous settlement in La Louisiane > >>>>?galit?, libert?, crawfish > >>>> > >>>> > >>>> > >>>>_______________________________________________ > >>>>Leica Users Group. > >>>>See http://leica-users.org/mailman/listinfo/lug for more information > >>>> > >>>> > >>>> > >>>_______________________________________________ > >>>Leica Users Group. > >>>See http://leica-users.org/mailman/listinfo/lug for more information > >>> > >>> > >> > >>_______________________________________________ > >>Leica Users Group. > >>See http://leica-users.org/mailman/listinfo/lug for more information > >> > >> > >> > > > > > >_______________________________________________ > >Leica Users Group. > >See http://leica-users.org/mailman/listinfo/lug for more information > > > > > > > > > > _______________________________________________ > Leica Users Group. > See http://leica-users.org/mailman/listinfo/lug for more information >