As someone who grew up in the 60s and 70s all of the food that we ate was traditional English fare and although very tasty (my late Mum was a fantastic cook), it was also very bland with no hint of spice at all. However, when I left home and started to cook for myself I discovered chillies and garlic and my palette changed overnight. I absolutely adore chillies and add them to practically everything I cook, anyone dining at mine should always remember to put a toilet roll in the fridge before they go to bed !
You're very luck KIO, I am allergic to garlic, it sets up a violent reaction in my stomach, about a million times more painful than heartburn!
Just ordered these. Seen loads of challenges lately using these. So going to give them a go. http://www.amazon.co.uk/gp/product/B008AGQDDE?psc=1&redirect=true&ref_=oh_aui_detailpage_o02_s00
They're apparently very easy to grow successfully at home, given the right conditions of course. Conservatory, seeds, a bit of TLC and ...scotch bonnets, Bolivian rainbow...
I've got 5 Chili plants. Scotch Bonnet, Jalapeno, Fresno....a orange type, and a long dark green type. Got 2 ice cream tubs in the freezer, full of chilies!
I actually found it surprising - and still do now to a large extent, that a National Trust property in rustic north Norfolk manages to host an event like this. Always well supported since I've been going...where do we all come from?
Events like that take place all over the country, we have them here in the Midlands too on occasion, I usually get the extreme chillis from here... https://www.southdevonchillifarm.co.uk/ A nice friendly farm that I've visited when I've been down that way, staff happy to talk chilli, show you round the farm, and allow you to sample anything before you buy.
I love a good chilli hit too. My favourite sauce is an American one "pain is good" garlic and chilli, not the hotel, but soooo tasty! 100% pain I quite liked, but it's not that hot next to some of what's out there! Da bomb is super hot but not that nice Dragons blood was very nice and very hot Dave's insanity plus plus sauce is also a bit fiery. I've got two gooduns at home at the moment God slayer & blue goose, both very hot but tasty too! I love using fresh chillies too, this is why I love thai food with that traditional thai hotness rounded off with prik nam pla. Bah!
If there was one chilli that I'd choose above all others it would be the orange habanero, hot but with a fruit taste underneath the heat, can't beat a chilli made with fresh habaneros.
That's it! Too many curry houses will pour a load of ghost pepper sauce into a madras and call it a vindaloo, wrong, and it's so obvious too, the slow creeping build up of heat of the easily available ghost is unmistakable if you know the taste, a cheap and easy way to do it...
They did a 100% pain wing sauce, I cooked 8 drumsticks in it and had the first 4 for dinner, so much did I enjoy the fiery goodness that I eat the other 4 instead of freezing them as intended! Bah!
