Chilis

[GMan]

Hell-o all,

Without wanting to hijack another thread, I am curious, how many of you like to cook with and eat chilis?

Personally I love them almost as much as my Kilts.

[Andrew Breecher]

The hotter the better, but I don't like green chilis. Bring on the habaneros and cayenne!

Andrew.

[The Wizard of BC]

Living in Texas at Ft. Hood and El Paso I got a taste for grilled sweet green chilies.

[cormacmacguardhe]

My wife can not handle the hot stuff so I am the only one in the house who uses them. As hot as you want to make it is the way I eat it.

[davedove]

I use them sometimes, but I'm not big on the really hot stuff because I'm a sissy gringo. I do however like a chile FLAVOR. It seems to me that a lot of people are just pain junkies and like to make things hot just for the sake of being hot. It's one thing to sweat when you're engaging in physical activity, but not when you're sitting down to eat!

[Paul Henry]

mixed with some chocolate in a mexican bean sauce...
sliced with garlic and kept in mustard oil for about 2 months...very hot!
light sugar syrup with a little finely chjopped red chillies with fresh fruit salad, especially melon...

[Mike n NC]

I use them sometimes, but I'm not big on the really hot stuff because I'm a sissy gringo. I do however like a chile FLAVOR. It seems to me that a lot of people are just pain junkies and like to make things hot just for the sake of being hot. It's one thing to sweat when you're engaging in physical activity, but not when you're sitting down to eat!

Wuss... Actually Dave when the heat overpowers the flavor people are just wasting their time so you are right, after a fashion. The other side of that coin is that the more heat you can take, the better to pick up the more subtle flavors of the pepper.

Both the wife and I use a lot of peppers in our cooking, probably one of the reasons I don't have ulcers after all I have done to my stomach over the years. She can't take it the way I like it but if I am wanting something seriously hot, I split it into two batches, her's a little milder.

We use green, yellow and red Chilis, Jalapeños, Habaneros, Charleston Hots (a fairly new hybrid of the Habanero) I especially like both Philippine and Thai Hots. Cayenne I use ground, in place of Paprika and when all else fails I reach for the "Dave's Insanity Sauce".

Capsicinoids (what makes'em hot) is an oily substance so water and beer only spread it around. In a emergency eat buttered bread and wash it down with milk. Capsicinoids are also used to manufactrue many of the medications used in treating ulcers and some other stomach problems.

Want to grow your own? Try this: [url]http://www.tomatogrowers.com/hot.htm[a/url]

Mike

[Manu]

I love hot stuff, the hotter the better. Ill be eating, burning, with a runny nose, and still saying how good it is. While I like habaneros, I find banana peppers tasting better, not as hot, but they taste pretty good. Oh, and let me not forget about my favorite hot sauce...something like seriachi. It is used mainly in Thailand, Singapore....Try it!!!

[Casey]

Love 'em.

Unfortunately too much makes my wife sick so I have to be careful when I cook with them. A real challenge to be spicy but not too much for her. And I must say, to add the hot sauce after is not the same.

[Rob Wright]

Here in New Mexico we have two freezers, one for our frozen stuff and one for our chili.

I like roasting my chilis before I use them, it tends to bring out more of the peppers subtle flavors.


Rob