I love a doner kebab, always have done. I'll happily eat one sober and when I'm hungover or drunk it's the thing I crave most other than an easy shag. A kebab shop owner in Manchester told me back in the day that the last thing he'd eat was a doner. Doesn't matter.
I've moved on from the big heat foods probably due to having to cook for the family but I still love something spicy and love my chilli's my fave at the moment are Ancho chilli's they add a lot of quite fruity Flavour to foods and the heat is random from hardly anything to quite hot. I haven't made a chilli con carne in ages think I'll sort that next weekend.
Chillies can be like that, I used to grow them at home and sometimes they were hotter on one side of the bush than the other. Here I don't tend to get that as they all seem to be alike...quite hot. Those I can't sell I sun dry as these are very popular here.
I did one outdoors on the braai on holiday. Didn't go mad in the chilli as it was hot anyway, was also missing a couple of ingredients. The cold Pelforth went down very well with it. Cooking a proper one tomorrow for work lads. It'll be on the hotter side for definite. Love a chilli.
One of the hottest chillies in the world (was the hottest iirc) grows 10 minutes from my house. Can't think of the name but Google Portland, Dorset, hot chilli if you need proof!! Edit: called the Dorset Naga
Me too ... I start from scratch with two large onions which I soften in olive oil having chucked in dried Ancho, Chipotle and Habanero's ... then throw in the meat and cook through with a dash of maple syrup and honey... deglaze pan with a splash of Tequila and dash of lime juice ... add large jar of pasata and beefstock (probably about a pint and a half) and kidney beans ... then put the whole pan in the oven and slow cook (stirring intermittently) for at least a couple of hours ... finish on hob with seasoning to taste and Jalapenos to get it to the right heat ... job done. Usually make as much as the biggest pan we have allows and have enough to freeze ... tastes even better from fozen after a couple of weeks.
Not recommended during the cooking unless you have thoroughly washed your hands ... although might help with your tiddler tbf
My system is increasingly intolerant to spicy food and yet I crave it more than ever. I've spent a few too many days wondering why I ate what I ate the night before.
