She looked lovely in that Beautiful Stranger video and Ray of Light.Quote:
Originally Posted by SLUDGE FACTORY
Better than her earlier looks IMO.
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She looked lovely in that Beautiful Stranger video and Ray of Light.Quote:
Originally Posted by SLUDGE FACTORY
Better than her earlier looks IMO.
Too butch and hard facedQuote:
Originally Posted by Wash DC Blue
And too much time in the gym
I spent many years in SE Asia. A dish called Sur Longhai (thai dish) translated to 'Crying Tiger' . Grilled beef with a very spicy but tasty dipping sauce.
I remember telling people in the late 80s onwards about Thai food and Sriracha sauce which originates from the town of Sriracha on Eastern seaboard. Nobody was interested. I predicted Thai cuisine would become popular in UK. Again nobody was interested. These days. Thai spicy seafood soups, Green and Red curries are all over the place, and people rave about it. Funny old thing.
Sriracha sauce is nice with mayo, as has been mentioned above by my old mate Splott P. However, if you add a bit of soy sauce or asian seasoning sauce in with it, it is great as a dip for steamed mussels.
Soedger
These days even the definitely milder Sriracha is something of a struggle for meQuote:
Originally Posted by Sloop_Jon_Bee
I put too much of it as the heat provider in a Mexican chilli the other week and it rinsed me
The Pepper Sauce on the steak I had in the Madeira last Saturday.
I don't mind a madras spicey but not too bad.
It must be 30 years ago I had a few pints in The Clive and got a Madras from the Standard take away a few doors up.
But it was a couple of levels up from a Madras I think the chef was having a laugh.
Hottest thing I've ever tasted.
Had Sriracha with mayonnaise again tonight, made the spicy rice I had a touch more spicier, used it as a sauce over the sirloin, mushrooms, onions & tomatoes as well. I’m well into it.Quote:
Originally Posted by Sloop_Jon_Bee
:thumbup:Quote:
Originally Posted by SLUDGE FACTORY
:hehe:
Some of the hottest food I have had is MexicanQuote:
Originally Posted by Sloop_Jon_Bee
What was that place at the bottom of Mill Lane?
I think it was a chain but they had a nutcase in the kitchen the night I ate there
About 20 years ago I did a gig with a band in Wind St in Swansea. After the gig, one bloke who had tagged along for the trip and I went for a kebab. Went into this shop and he asked for some proper hot chilli sauce they keep out the back, not the normal one. He took a few bites of his donner and was asked what he thought of the hot chilli sauce. He said it was crap.
A couple of years later I went into the same kebab shop and one of the guys behind the counter recognised me immediately. He told me to tell my friend that next time he calls, he's got a really good chilli sauce for him. God knows what was in the first one, but it made an impression!
Swansea is a rat infested death holeQuote:
Originally Posted by Eric the Half a Bee
It's as good as that?Quote:
Originally Posted by SLUDGE FACTORY
Vindaloo go for every time love it
Now different scale I done the hot chip challenge you buy online check it out on tik tok never mind my mouth my eyes were watering I rubbed them with my fingers and literally could not open my eyes for half an hour never again
Bring the pain hot sauce form Lidl...5 million scoville
Went to a restaurant in Ottawa 30 years ago and had chicken wings starters with a choice of (mild,hot,very hot and suicidal)sauce with it.
Thinking I was being brave went for the suicidal one and only ate 3 out of 5 of them and even struggled with my main meal through still sweating and runny nose.
My wife
.
Well that sounds like an enjoyable eveningQuote:
Originally Posted by Pembroke blue
:yikes:Quote:
Originally Posted by Armitage Shanks
Oh come on, this is a family show!
:hehe:
Didn't think that was possible since the hottest chilli is below 3m. But I see the hottest sauce is 13m scovilles. Insane.Quote:
Originally Posted by ToTaL ITK
Unless someone can prove otherwise my view is once you get past a hot Madras you begin to lose sight of the flavour and your mouth is cotton wool by the time you get to vindaloo
Apart from some regions and dishes most curry in this country is made hotter for the British punter ?
I always get a vindaloo. And add a bit of vinegar. Madras would be my limit in the UK though.
I used to make a home made crispy chilli beef with fresh noodles. I used a lot of Sriracha hot sauce and Birds eye chillies, which gives it quite a kick. Thankfully I taught my wife how to cook it before the MND kicked in. Unfortunately she is less generous with the chillies.
A lot of love for Sriracha here.
I’d also recommend trying Gochujang and Gochugaru.
Gochujang is a Korean fermented paste and Gochugaru is a red pepper flake.
Both have a great flavor and aren’t overly spicy.
I have tried one of these pies. They claim to be the hottest in the world:
https://www.bremenpatisserie.com.au/the-flaming-ron
I don't see how anyone could enjoy it. I guess it's more of a novelty. I can't remember how much I ate but had to sit down and felt like I was going to have a medical incident.
It was a while ago but I think they make you sign a disclaimer or something when you buy it.
Can’t be hotter than a Clarkes Pie out of the oven, with molten lava scolding your mouth and wherever you spit it out?Quote:
Originally Posted by Bondi Bluebird
Seriously though, when a disclaimer has to be signed it gets daft.
Each and everyone has their own tolerance and enjoyment level of spice in food.
I don’t enjoy rollercoasters, but have done them out of bravado.
The same can apply to spicy food challenges, I guess.
Mr Naga is very good, but not heard about any safety concerns?Quote:
Originally Posted by Wash DC Blue
When I was looking to buy it, there were some reviews with warnings about carcinogens.Quote:
Originally Posted by mrbluejay
I think that it applied specifically to the “Pran”brand version.
I enjoy a bit of spice but as others have mentioned with age comes an inability to handle the hotter stuff.
A Jalfrezi or Bhuna is my Indian limit and my only ongoing gut burner is West Indian pepper sauce learnt from my time in Trinidad.
Jalfrezi is my favourite, although they differ massively in terms of Heat from place to place. I had one from a place called India Kitchen on Caerphilly rd, and it was Vindaloo level. My go to restaurant, The Panama on Whitchurch rd is medium hot, really nice and a comfortable dining experience. Love a Bhuna as well :thumbup:Quote:
Originally Posted by Majorblue
West Indian Pepper SauceQuote:
Originally Posted by Majorblue
Ridiculously hot 🔥
Bhuna , Balti , Saag my sort of curry these daysQuote:
Originally Posted by Tuerto
Jalfrezi strength like Madras as you indicate is too unpredictable