Chilli.

studentphil

Can you use a Chilli Pepper like a normal pepper if you take out the seeds without over heating your cooking?

kethry

Phil - it really does depend on the chilli.. some are very hot, some are so mild that they may as well be a pepper! the way i test it (but i wouldn't recommend this for anyone not used to cooking with chillis) is to actually cut a part off and touch my tongue to it.. depending on the amount of tingle, i know how much to use, but it is very much down to experience.. not something i could really tell you. It also depends on what you want to put it in. e.g. substituting some chilli for pepper - carefully - in a chilli con carne wouldn't do too much damage but a red pepper soup - weight for weight chillis for red peppers would probably render it inedible.

hope that helps..

keth
xx

Pollycat

Phil
As a general rule, the larger the chilli - the milder the taste, but this doesn't always follow.

I use peppers and chillies quite a lot in cooking, but I'd NEVER EVER substitute one for the other. They're just not the same 'animal'.

I'd be very careful if I were you, to avoid spoiling what you're planning to cook.

Regards
Polly

studentphil

Thanks, I will try not wreck my pasta dishes with chilli then!

sexki11en

Actually chilli can be very nice in pasta dishes

Pasta Mess:
Tin of condensed Basil & Tomato Soup
Cooked Pasta
Some form of meat (if you like meat) eg leftover ham, bacon, sausage
Couple of chilli's
Easily cubed veg eg Courgette, pepper, mushrooms (not carrots or potatos)


In a small amount of oil, fry the veg, chillis and meat in a large saucepan. Add the pasta and soup together and add a handful of shredded basil to finish (if you like it)

Season with salt & pepper.

Hey presto, quick easy pasta mess.

I never ate pasta before OH cooked this for me, now I love it!

Clive_Woody

Scotch bonnet chillis are particularly mild and look like little peppers. I actually managed to grow a decent harvest of them this year myself. They are delicious Phil and great with pasta, use loads to get the real flavour.

Penelope_Penguin

Clive_Woody wrote: »

Scotch bonnet chillis are particularly mild and look like little peppers. I actually managed to grow a decent harvest of them this year myself. They are delicious Phil and great with pasta, use loads to get the real flavour.

Be careful Scotch Bonnets are regularly referred to as one of the most fearsom chillis.

Penny. x

LandyAndy

Penelope_Penguin wrote: »

Be careful Scotch Bonnets are regularly referred to as one of the most fearsom chillis.

Penny. x

Spoilsport.......;) .

kethry

I'd agree with what Penelope Penguin said. We made chilli vodka a few weeks ago, using 3 scotch bonnets (one with seeds), 2 thin red long chillis and a short fat green one. after week 1 the vodka was pretty explosive. After week 2 it sent my OH running for the salt (and my OH is part indonesian who loves to eat milder chillis as if they were grapes) - salt is the best way to deal with a chilli burn, by the way. Just sprinkle a little into your hand and lick it. It will help. Water/milk won't. - we're now approaching the end of week 3 - after this i'll be removing the chillis.

in addition: after making the chilli vodka (and chilli jam) with a lot of scotch bonnets, with bare hands, i found my hands were stinging afterwards, and i had to wash them about 10 times before i could lick my thumb and not get a chilli tingle in my mouth.

Their fearsomeness is not exaggerated - if you get one and you think "that's not that bad" you're not eating a scotch bonnet.

be warned!

keth
xx

Penelope_Penguin

Clive_Woody wrote: »

Scotch bonnet chillis are particularly mild and look like little peppers. I actually managed to grow a decent harvest of them this year myself. They are delicious Phil and great with pasta, use loads to get the real flavour.

Sorry, just re-read this and only now do I get the :rotfl: :rotfl: :rotfl: :rotfl: :rotfl: :rotfl:

However, this being OS and not DT, I stick by what I originally said

LandyAndy

Please remember. This is studentphil we are talking about here.:D :whistle: .