I've had really great peperoncini pastas out at restaurants, but have not been able to replicate them at home - my home cooked version(s) lack flavor (sad and bland) and just don't have that oily, savory slickness you get in a great restaurant version. I've been using this and similar recipes, and am a medium-experienced cook. Anyone have tips, tricks, or a recipe you love? [more inside]
I just bought a new pepper grinder and am looking for some recipes that will let me use it as much as possible. I saw this thread about using whole peppercorns but I am specifically looking for recipes that use ground pepper. My pepper grinder has settings to grind from fine to coarse so any type of recipe that uses large amounts of ground pepper is welcome!
In the Northeast US around Philly (I don't know about anywhere else) the grocery stores sell peppers called only "long hots" or "Italian long hots." They are pretty great for all kinds of purposes. They aren't actually really hot by my standards, but they are tasty, cheap, easy to use, and do have a bit of heat if you don't clean out the seeds. I'd like to grow some in the garden this year, but from the googling I've done people seem to be unclear about what pepper exactly this is. [more inside]
Don't get me wrong -- I love em. Love the flavor, love the heat, such as it is. But they're not THAT hot, are they? [more inside]
You are not my chef or personal cook. LOL However.... I play around in the kitchen and am looking to create a hot salt. I have the coarse himalayan sea salt and secured some carolina reaper pepper flakes. I got the measurements down. I got my mixing bowl. I'm good to go. the salt and pepper don't wanna stay together! [more inside]
I tried to see if I could infuse some bland mixing gin (Gordon's ) with more of the aggressive, 'gin-y' spice flavor I like. So I threw in juniper berries, mulling mix (cinnamon, allspice, orange peel, etc) cardamon pods, lemon peel, and peppercorn and let them sit. Now I have a spicy, cardamon-y, assertive, and very bitter tawney gin. What can I mix with this/how can I use it? [more inside]
I love spices. I live next to one of the best international grocery stores around. I sometimes get through a crappy day by promising myself I'll buy a bag of star anise (or whatever) when I get home. But the kitchen cabinet's getting bulgy and I don't want anything to go to waste or get stale. Spicy MeFites, help me use this stuff up! [more inside]
I live in an extremely whitebread town, and nothing I have done has induced any of the Chinese restaurants to make my food in the least hot. I say "extra hot" or "extra spicy" or "with hot peppers" and the food seems exactly the same. They must have had people complain that what they ordered was "too hot." What can I say in Chinese to get the point across? How do you say the pepper paste stuff that is made out of pepper flakes and oil, and then lots of it?
I thought I was buying my usual bird's eye chili plants this spring, but I actually got some kind of "Thai Chili Hot Pepper" that has produced what look like relatively mild jalapenos. I'd just like to be able to estimate the Scoville units to expect before I cook with them. [more inside]
Help me identify the mystery pepper plant I am growing in my backyard! Pictures: 1, 2, 3. [more inside]
I enjoy foods that have a great deal of flavor. But I'm getting tired of the standard condiments you're likely to find in North America (like ketchup, mustard, Sriracha, Tabasco, salsa, or mango pickle). What are some new condiments for me to try? [more inside]
I need some chilli jam/chutney/relish/etc recipes that ACTUALLY FEATURE CHILLIES DAMNIT as I have lots and lots of chillis of varying heat (from none to lots), but most recipes seem to actually be built around other ingredients, with just a few chillis. That will not do. I need recipes that are mostly chillis. Peppers/capsicums are acceptable substitutes, too, I suppose. Thanks AskMe!
The other day I bought some yellow bell peppers at my local grocery store at a discount. When I went to cook them, I noticed they had a much stronger flavor than I expected, which was more complex and tastier to boot. When I looked at the little sticker that was on them I saw that they were labeled organic. I was cutting up some conventionally farmed green peppers at the same time, and compared to the yellow ones they barely had any flavor at all, and a very superficial flavor at that. [more inside]
What are some good recipes that use whole peppercorns as an ingredient? [more inside]
My kitchen is full of cabbage, and some dried Hungarian peppers (whole) and sweet Hungarian paprika (powder). What do you recommend I make?? Bonus level 1: South or Eastern Hungarian, if you know any regional specialty. Bonus level 2: vegetarian, but includes more than just the cabbage.
Supposing one wanted to cash in on the growing popularity of hot sauce, chiles, hot peppers etc...where should one look to invest? Which companies selling peppers, hot sauces and other fiery foods are publicly traded? Aside from stocks, how else might one invest in the pepper market?
At a local Sri Lankan festival a few months ago I had what I thought was a fresh black peppercorn - it was a small black ball, smooth on the outside with a bit of salt coating it, and distinctly juicy. A guy was selling little glass jars of them. I think he recommended I put one in my Lion beer. I tried looking up fresh black peppercorns, but apparently they turn black as part of preparation and I can't find anything like this online. I did find peppercorns in salt in a bottle, but they were definitely green. Am I misremembering this, or is this standard food item of some kind?
Please help me with your favorite habanero pepper recipes. [more inside]
Recreating a recipe for a spicy "Mayan" mocha: what kind of peppers to use? [more inside]
I have a cherry tomato plant and a few pepper plants (scotch bonnets and jalapenos) in pots in a window that faces due west - they get bright shade until about 3 pm, and then hot, direct sun until about 6:30 pm. Should I move them to the front garden (facing south) in the mornings? [more inside]
What are some of your favorite"outside the box" uses for spices? [more inside]
I'm having an online discussion (which I am trying to keep civil) with a group of people who claim that the police in California have the right to pepper spray anyone who does not obey a police order. How in the world can this be true? I'm not a lawyer - but my gut tells me that there has to be case law to the contrary. Help me out!
I didn't buy this jacket when my kid was a baby. Who spends over a hundred bucks on something so frivolous? I didn't, but have been obsessed with it ever since. Does anything exist on earth that is similar and would suit a preschool-size boy? Boy being the operative word. [more inside]
Our CSA gave us 2 1/2 pounds of extremely hot peppers, mostly naga jolokia. I'd like to make a hot sauce that I can give away at Christmastime. What do I need to know to make a sauce that will keep unrefrigerated? I'm open to other applications as well. [more inside]
What's the best way to dry jalapenos? [more inside]
What is killing my habanero pepper plant, and how do I save it? [more inside]
My lovely husband has just accidentally set off pepper spray in our one-bedroom apartment. We're now hanging out in the building lobby, and have all the windows open and the fans going. Is there anything else we can do to make it so we can go back in the apartment tonight?
I have a William Bounds pepper mill that kind of looks like this except that it has a hard plastic ring around the ball at the top that is impervious to my wrench. It needs to be refilled with more pepper. How do I get the damn thing open?
PepperIdentityFilter: I serious don't know my peppers. I was trying to pick up serranos, but picked up what looks like the pepper on the left in this image. What is this? A banana pepper? Extra points if someone knows whether if i boil this'll spice up or ruin the chili I plan on making. I plan on boiling this pepper in the sauce prior to adding the meat to it.
GardenFilter. What insect will these translucent (and possibly glowing) eggs turn into? Photo here. [more inside]
What did the old Pearl Beer "waterfall billboard" on I-35 in Dallas say in 1996? Am I crazy in thinking that the lyrics in the chorus of the Butthole Surfers song "Pepper" made direct reference to the text of the sign? [more inside]
I like Green Tabasco sauce. What are some other similarly mild pepper sauces I might enjoy? [more inside]
What is this pepper? The teeny tiny yellow one in the middle. hot hot hot It just kicked my ass (I was warned by the seller, but did it anyway.
What else can I grind in a pepper mill? [more inside]
Tien Tsin vs. Arbol - Can I use Chili de Arbol in place of the traditional Tien Tsin peppers that I know chinese food recipes call for? Chili de Arbol was the only thing I could find in my (rural, Texas) area easily.
What's your favourite pickle recipe, and why? And what advice can you offer to a novice pickler? [more inside]
I live in New York City and I'm trying to get a bottle of the southern 'pepper vinegar' pronto (something like 'texas pete's pepper sauce). Anyone know where you can find this southern staple up gotham way? The big grocery store, Fairway, was of no help...
Made some pesto with chili pepper leaves by mistake. Now what? [more inside]
Where can I find Scotch Bonnet peppers (not habaneros) to buy in the Puget Sound area; or alternatively online? Preferably fresh and not dried. Thanks.
Salt and pepper shakers: Does the salt or the pepper go in the shaker with more holes? And does the salt or the pepper go in the shaker with bigger holes? [more inside]
Tell me about cooking (or better yet, brewing) with hot peppers. [more inside]
How does one taste really hot peppers? [more inside]
I am looking for a new pepper mill, but an Amazon search produces an overwhelming 800 results and very few customer reviews. So I turn to you, my Metafilter test market. I use the mill often enough that Target's selection just isn't cutting it anymore, but I don't know which models and brands offer the most bang for my buck. And, aren't Peugeots cars? It should be manual (not electric), it should have a variable grind, a heft in the hand, and a steel or red finish (though I prefer function over form). Tell me if you've got a great grinder. Thanks in advance everybody!
I'm looking for a good recipe for hot pepper jelly [more inside]
Tricks for sanitizing hands after handling very spicy peppers? [more inside]
I received a jar of homemade pepper jelly as a Christmas present. What do I do with it? What is it good to put on? My experience with homemade jelly is limited to what you would put on toast or peanut butter sandwiches, neither of which sounds appealling with anything involving pepper. Ideas?
I love Tellicherry pepper, but I need to find a pepper mill that can handle these extra-large peppercorns. [more inside]
What sort of weird and wonderful stuff have people made with chili? [more inside]
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