MOVED from request a recipe - The Fire Down Under

[Paulr]

We like this one:
http://www.aussiebbq.info/?q=node/15

Be careful if you don't like it hot...the chillies can pack a punch...hmmmm

[DATsBBQ]

We like this one:
http://www.aussiebbq.info/?q=node/15

Be careful if you don't like it hot...the chillies can pack a punch...hmmmm

Bird Eye Chili? Would that be a habranero, Scotch Bonnet or similar hot thing?

Watch the chili-heads come out of the bushes now!

[Paulr]

Hm in strength I think it's similar to a habanero..
I really like scotch bonnets; has a fruity tang to it (and is nice and spicy) goes well in salsa!

[Papa Tom]

We like this one:
http://www.aussiebbq.info/?q=node/15

Be careful if you don't like it hot...the chillies can pack a punch...hmmmm

Bird Eye Chili? Would that be a habranero, Scotch Bonnet or similar hot thing?

Watch the chili-heads come out of the bushes now!

I think the birds eye chili is the same as what we call pequins in Texas these are tiny very hot chilis.
Also got a question for Paul the salsa calls for a 1/4 cup coriander which seems like a lot and says nothing about processing it. Is it possible we are talking about cilantro the leaves of the coriander plant here?

[TX Sandman]

Bird Eye Chili? Would that be a habranero, Scotch Bonnet or similar hot thing?

I think a birds eye chile is on of the African chiles. I know it's been mentioned in the same breath as habs for hot chiles, so they're about the same heat scale.

I think the birds eye chili is the same as what we call pequins in Texas these are tiny very hot chilis.

Now, this one I *do* know. The pequin is also known as a bird chile because birds *love* the durn things. The birds eye chile is a different breed.

[Papa Tom]

Watch the chili-heads come out of the bushes now![/quote]

http://texasbbqforum.com/viewtopic.php? ... ight=chili

[DATsBBQ]

Sandman says they're pequins.
Papa Tom posted a lint, but after looking at the link, no mention of bird chili's or Bird chile's.
Paulr said they are similar in strength to habs.

I'm also interested in the coriander, as I got a bunch of it an would love to use it up.

[copkid]

Sandman says they're pequins.
Papa Tom posted a lint, but after looking at the link, no mention of bird chili's or Bird chile's.
Paulr said they are similar in strength to habs.

I'm also interested in the coriander, as I got a bunch of it an would love to use it up.

Just a wild guess, but I'm willing to bet it's cilantro in the green fresh form!
Laura

[TX Sandman]

Sandman says they're pequins.

Whoa, I said they're *not* pequins. Birds eye and bird chiles are 2 different species.

I'm tempted to Google this, but it feels like cheating.

[DATsBBQ]

Fresh Maters, Mozzarella, Basil + EVOO + Balsamic Vinegar and S&P. I like it all icebox COLD.

One of our favorites....

This is EXACTLY what I was going to suggest!!
You can also gently roast them, just until they start to pop open, toss with pasta of your choice, EVOO, Parmesan, and some fresh basil and parsley. Simple and light!
Laura

This what the Mrs. has decided upon. Will make it in the morning.

[Paulr]

We like this one:
http://www.aussiebbq.info/?q=node/15

Be careful if you don't like it hot...the chillies can pack a punch...hmmmm

Bird Eye Chili? Would that be a habranero, Scotch Bonnet or similar hot thing?

Watch the chili-heads come out of the bushes now!

I think the birds eye chili is the same as what we call pequins in Texas these are tiny very hot chilis.
Also got a question for Paul the salsa calls for a 1/4 cup coriander which seems like a lot and says nothing about processing it. Is it possible we are talking about cilantro the leaves of the coriander plant here?

Well coriander is what we know it as Down Under ...... everytime we see a recipe that calls for Cilantro we use Coriander (same quantities) and we use the fresh leaves... Don't understand why but a lot of the US recipes call for the dried variety whilst all (read most ) of our recipes call for fresh stuff and the coriander needs to be freshly chopped.
Birds eye are just the small red chilies ( from Thailand) they are stock-standard here as are the habaneros...I do love the scotch bonnets slightly spicier AND it's own taste...

[TX Sandman]

Don't understand why but a lot of the US recipes call for the dried variety whilst all (read most ) of our recipes call for fresh stuff and the coriander needs to be freshly chopped....

I think that's a culture thing. Here in the US, most casual cooks use dried herbs and spices. This trend is changing, though, thanks to food shows and specialty food markets.

Decided to do a Google search on Birds Eye Chile Pepper and Pequin Chile Pepper. Bird's eye is indeed from Thailand and is also known as the piri-piri.
http://en.wikipedia.org/wiki/Phrik_khii_nuu
http://www.recipetips.com/glossary-term ... pepper.asp

Meanwhile, a pequin is also known as bird pepper and is one of the ingredients of Cholula hot sauce.
http://en.wikipedia.org/wiki/Pequin
http://www.recipetips.com/glossary-term ... pepper.asp

Note to self: If visiting Sidney, don't get into a chile-eating contest with the locals.

[Papa Tom]

My comment equating birds eye and pequin chiles was indeed because of the aka bird chile. I am somewhat familiar with the Thai chilies and would bet that they would interchange quite well with the pequins probably not by me though. My Scoville scale doesn't go beyond jalapeño.
Paul in Yankee recipes coriander means the seeds and cilantro is the leaves and yeah getting fresh leaves here is iffy. Cilantro is easy to find in Texas because of the Mexican population but more scarce elsewhere. Also thanks to the Mexicans we find a lot of other fresh produce in our markets that otherwise would not be there.
Also Sandman Cholula hot sauce is my favorite.

[DJ]

Where is Chile Farmer when ya need him?
dj

[ChileFarmer]

Here is a link posted by my good friend Bill Moran.
In South Texas we called them birds eye pepper, I think because of there size.
This is the Texas wild pepper I am talking about. Bill has posted a photo and some information. Bill is a chef and still lives in South Texas. I can tell you this is one hot Chile. I don't grow them but they are sold here in our Mexican store (dried) about $9.00 pound. CF

http://texas-chef.blogspot.com/2007_05_01_archive.html