MOVED from request a recipe - The Fire Down Under
Moderator: TBBQF Deputies
- Paulr
- Rustler
- Posts: 173
- Joined: Sun Jul 15, 2007 5:45 am
- Location: Sydney, Australia
- Contact:
MOVED from request a recipe - The Fire Down Under
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
http://www.aussiebbq.info/?q=node/15
Be careful if you don't like it hot...the chillies can pack a punch...hmmmm
See Me, Feel Me, Touch Me, Beer Me.
Visit the new Australian BBQ Blog: http://www.aussiebbq.info/wp
Visit the new Australian BBQ Blog: http://www.aussiebbq.info/wp
- DATsBBQ
- Deputy
- Posts: 8151
- Joined: Sat Jan 13, 2007 11:15 am
- Location: Yorktown, VA
- Contact:
Paulr wrote: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!
Deputy Dave
“A wise man can learn more from a foolish question than a fool can learn from a wise answer."-Bruce Lee
“A wise man can learn more from a foolish question than a fool can learn from a wise answer."-Bruce Lee
- Paulr
- Rustler
- Posts: 173
- Joined: Sun Jul 15, 2007 5:45 am
- Location: Sydney, Australia
- Contact:
- Papa Tom
- Deputy
- Posts: 6774
- Joined: Sat Jun 30, 2007 9:40 am
- Location: Oak Point, TX
- Contact:
DATsBBQ wrote:Paulr wrote: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?
tarde venientibus ossa....
- TX Sandman
- Outlaw
- Posts: 1746
- Joined: Sun Mar 18, 2007 11:08 pm
- Location: DFW, Texas
- Contact:
DATsBBQ wrote: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.
Papa Tom wrote: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.
Rob - TX Sandman
Midnight Blue Smokers BBQ Team
"...grilling is fun and tasty, but it isn't brain surgery and the patient won't die if you mess up."
Steven Raichlen
Midnight Blue Smokers BBQ Team
"...grilling is fun and tasty, but it isn't brain surgery and the patient won't die if you mess up."
Steven Raichlen
- Papa Tom
- Deputy
- Posts: 6774
- Joined: Sat Jun 30, 2007 9:40 am
- Location: Oak Point, TX
- Contact:
DATsBBQ wrote:
Watch the chili-heads come out of the bushes now![/quote]
http://texasbbqforum.com/viewtopic.php? ... ight=chili
tarde venientibus ossa....
- DATsBBQ
- Deputy
- Posts: 8151
- Joined: Sat Jan 13, 2007 11:15 am
- Location: Yorktown, VA
- Contact:
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.
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.
Deputy Dave
“A wise man can learn more from a foolish question than a fool can learn from a wise answer."-Bruce Lee
“A wise man can learn more from a foolish question than a fool can learn from a wise answer."-Bruce Lee
- copkid
- Chuck Wagon
- Posts: 2567
- Joined: Fri Feb 02, 2007 8:10 pm
- Location: Indiana
- Contact:
DATsBBQ wrote: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
Laura
In Valor, There is Hope
-Tacitus
Lord, Keep your arm around my shoulders, and your hand over my mouth!
In Valor, There is Hope
-Tacitus
Lord, Keep your arm around my shoulders, and your hand over my mouth!
- TX Sandman
- Outlaw
- Posts: 1746
- Joined: Sun Mar 18, 2007 11:08 pm
- Location: DFW, Texas
- Contact:
DATsBBQ wrote: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.
Rob - TX Sandman
Midnight Blue Smokers BBQ Team
"...grilling is fun and tasty, but it isn't brain surgery and the patient won't die if you mess up."
Steven Raichlen
Midnight Blue Smokers BBQ Team
"...grilling is fun and tasty, but it isn't brain surgery and the patient won't die if you mess up."
Steven Raichlen
- DATsBBQ
- Deputy
- Posts: 8151
- Joined: Sat Jan 13, 2007 11:15 am
- Location: Yorktown, VA
- Contact:
copkid wrote:Gator wrote: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.
Deputy Dave
“A wise man can learn more from a foolish question than a fool can learn from a wise answer."-Bruce Lee
“A wise man can learn more from a foolish question than a fool can learn from a wise answer."-Bruce Lee
- Paulr
- Rustler
- Posts: 173
- Joined: Sun Jul 15, 2007 5:45 am
- Location: Sydney, Australia
- Contact:
Papa Tom wrote:DATsBBQ wrote:Paulr wrote: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
- Outlaw
- Posts: 1746
- Joined: Sun Mar 18, 2007 11:08 pm
- Location: DFW, Texas
- Contact:
Paulr wrote: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.
Rob - TX Sandman
Midnight Blue Smokers BBQ Team
"...grilling is fun and tasty, but it isn't brain surgery and the patient won't die if you mess up."
Steven Raichlen
Midnight Blue Smokers BBQ Team
"...grilling is fun and tasty, but it isn't brain surgery and the patient won't die if you mess up."
Steven Raichlen
- Papa Tom
- Deputy
- Posts: 6774
- Joined: Sat Jun 30, 2007 9:40 am
- Location: Oak Point, TX
- Contact:
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.
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.
tarde venientibus ossa....
- DJ
- Chuck Wagon
- Posts: 2899
- Joined: Sat Mar 24, 2007 3:27 pm
- Location: Lewiston, Maine
- Contact:
- ChileFarmer
- Forum Star
- Posts: 6602
- Joined: Sun Feb 18, 2007 6:18 pm
- Location: Jacksonville,Texas
- Contact:
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
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
OK, get over it, you lost. God bless America
http://s235.photobucket.com/albums/ee175/ChileFarmer" target="_blank
Lots of Sub folders to.
http://curingandsmoking.blogspot.com/" target="_blank
http://s235.photobucket.com/albums/ee175/ChileFarmer" target="_blank
Lots of Sub folders to.
http://curingandsmoking.blogspot.com/" target="_blank
Return to “Rubs, Spices, Sauces, Mops and Marinades”
Who is online
Users browsing this forum: No registered users and 32 guests